This is a part of the series ……. For the Chef in u
Contributed by YUMMRAJ’s favourite Chef ANONYMOUS
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.
Add 1 teaspoon garlic paste & ½ teaspoon red chilli powder. Fry for 30 seconds.
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.
Add 1 cup of warm chicken stock / vegetable stock / other meat stock & bring it to a boil.
Reduce fire, cover & simmer till almost done. It might take an hour to get to this state.
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.
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.
Njoy the fruits of ur culinary skills