Snapping Kaata Moshlar gosh
What you’ll need:
• 4 kg premium mutton or beef with bone and fat (yes, you read right)
• Handful of dried red whole chilies (handle with caution)
• 1 whole medium-sized ginger root, sliced coarsely
• 1 whole bulb of garlic, slightly crushed
• 7-8 medium sized onion shallots
• Salt
• 6-7 tbsp vinegar
Steps
1. Mix all together, cover, and let marinate for a few hours in the refrigerator.
2. Heat pot (nonstick preferably no pressure cooker) with 1-2 tbsp of ghee. I personally swear by Meena Sweets ghee. You don’t want to use too much of it, because the meat itself will release fat.
3. Once the ghee is hot and about to smoke, add the marinade meat without the liquid.
4. Now on medium heat keep on stirring the meat. This process is called 'koshano'. You will be tempted to add water, please DO NOT. Let the fat do its thing. You can add ghee or oil if it gets too dry. If it gets too dry, you are doing something wrong. Send an SOS to the family murubbi! Also, resist the temptation to add more spices.
5. Once the meat is releasing oil, cover and cook for a few hours. Don’t forget to stir, occasionally and check if the bottom is getting stuck to the pan. This will take a few hours, based on the quality of the meat. You can’t be impatient with cooking meat. Lower heat and just leave it at the back burner. It’s always best to cook this dish the day before Eid.
6. After the meat is tender and almost falling apart, take the oil out and save it for something else. Serve the meat only with scattered caramelized onions on top and a drizzle of good ghee.
Mustard fish
Turtleboo is a fish lover, and I’m sure I’m not the only one. So this next recipe is for fish lovers like me!
• Take any kind of fleshy fish: rui, bhetki, makrel, katla etc. Ensure the fish is well washed and dried well with a clean cloth or paper towel.
• Add good yogurt (Meena Sweets has sour curd) and Radhuni’s mustard oil. Add salt to taste
• The proportion should be 4 cups of yogurt (strained yogurt) for 2 cups of mustard oil.
• This recipe is for a whole fish, excluding the head. Basically, the yogurt and mustard oil should be lathered generously on the fish.
• Place everything in a wok or nonstick frying pan and, on medium heat, start cooking fish. This dish needs TLC, so don’t be rough with it, or the fish will break.
• Once the yogurt starts separating and starts to take on a slightly brown golden hue, flip the fish around. The fish should be cooked with 30 – 45 minutes or so depending on the size of the fish cuts.
• Serve the fish pieces carefully along with the gravy. Sprinkle chopped cilantro on top.
Turtle green coriander chicken:
Even though that red meat smells oh so delicious, for the sake of your stomachs, which are reeling from the system shock of Ramadan, it’s always a good idea to keep a chicken option.
What you’ll need
• 1 Whole chicken (preferably boiler)
• For marinade:
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tbsp chili powder
• 2 tbsp ginger paste
• 2 tbsp garlic paste each
• 1 ½ tbsp of garam masala
• 2 cups yogurt
• ½ bunch cilantro
• 1 cup mint leaves
• Green chilies according to
• ½ cup almonds
• ½ cup pistachio
• Salt to taste
• Juice of 1 green lime
• Pour all the contents of the marinade into a blender and blend until you achieve an even liquid texture. Pour the marinade over the chicken, cover, and refrigerate for a few hours.
• Heat wok or pot, with ghee and oil and add the chicken and marinade without water.
• Cook on high heat at first and stir occasionally until the everything is mixed well. Then, on medium heat, cover the chicken and cook until the oil and yogurt separate.
• Adding raisins and more chopped nuts to make it look shahi is optional.
• Serve with plain polau or paratha.
