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.

Continue reading “Rum & Mutton (Rum Chhagol)”