Pathare Prabhus speak a version of Marathi that’s slightly different compared to the shuddh bhaasha… So while the cast iron frying pan (kaḍai) I’ve used to cook up this dish is referred to as कढई in Marathi, parbhus will invariably refer to it as ताजलं (pronounced taazla)…
I love this version of mutton which is so simple to cook and with a little bit of patience, yields delicious results. Most families will have their own little twists to this traditional recipe. The inspiration for this post though is a recipe posted by another PP food expert – Kalpana Talpade on her YouTube channel.
Here’s my recipe –
Mutton on the bone – 750 gms (500 gms leg and 250 gms chops)… Trim off excess fat and cut into bite size pieces.
Onions – 100 gms (2 medium onions chopped fine)
Shallots – 500 gms (peel, top and tail)
Potatoes – 2/3 nos peel and cut lengthwise into 6/8 pieces
For the marinade
- Dahi – 1 cup
- Ginger Garlic Paste 2 tbsp
- Haldi – 1 tsp
- Red Chilli Powder – 1 and ½ tbsp
- Parbhi Sambhaar – 1 and ½ tbsp
- Pepper Powder – 1 tsp
- Cooking oil – 1 tsp
Ghee – 2 tsp
For garam masala tempering
- Cloves – 2/3 nos
- Peppercorns- 2/3 nos
- Cinnamon/Cassia Bark – 1″ piece
- Whole green cardamoms – 2 nos
- Bay leaf – 1
Salt to taste and water as required
Marinate the cleaned mutton with the listed ingredients and leave in the refrigerator at least overnight – the longer the better. You won’t be adding any other masala and hence its important that the meat steeps in the marinade really well.
Reserve the stock.
Cover with a heavy lid and place a weight on top. Keep the flame slow and add the stock a ladle or 2 at a time till the mutton is completely tender. Be careful of adding stock at regular intervals so that the mutton does not dry up nor sticks to the kadai.
The iron kadai and the slow cooked onions impart this dish a special taste.
Serve with rotis or parathas and a salad on the side. Perfect with a beer on a hot October Sunday!