Rum & Mutton (Rum Chhagol)

This is a part of the series ……. For the Chef in u

Contributed by YUMMRAJ’s favourite Chef ANONYMOUS

Rum n mutton

Super easy to make & Super good to eat……………

Once upon a time Rum came home – for no reason or rhyme.


We started thinking what to do? Then came the idea of cooking some mutton with it & so did I. We then heard an applause from the ones we fed the mutton. ………………. & hence thot of sharing.


Needless to say, the quirky name ‘Rum Chhagol’ was suggested by none other than YUMMRAJ. Chhagol means ‘goat’ in Bangla.

Heat refined vegetable oil in a wok / kadhai. Add 7-8 whole black peppercorn, 1 inch cinnamon stick, 4-5 cloves & sauté for 10 seconds. Add 2 sliced onions (as shown in picture) & sauté till golden brown.

onions being sauteed, garlic paste & red chilli added to it

Add 1 teaspoon garlic paste & ½ teaspoon red chilli powder. Fry for 30 seconds.

sauteed browned onions

Add 1 kilo mutton pieces (I prefer front leg of the goat for this recipe) & keep stirring till the mutton pieces turn light brown from the original reddish brown colour.

adding mutton to the onions

Add 1 cup of warm chicken stock / vegetable stock / other meat stock & bring it to a boil.

cooking mutton with stock

Reduce fire, cover & simmer till almost done. It might take an hour to get to this state.

almost done mutton

Add 1 large sliced potato as shown in the picture. Keep stirring continuously till the potato & mutton r cooked & all moisture has evaporated. Add salt to taste.

potatoes to be added

Make a mixture of ¼ cup dark rum, 2 tablespoon vinegar & 1 teaspoon brown sugar. Add this mixture to the mutton, mix properly & remove from fire.

Adding the rum to the mutton

Serve immediately………………….

Final Rum n Mutton

Njoy the fruits of ur culinary skills

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