This Ramazan make your Iftaar dastar (dining spread) as diverse and creative as you can, says Inam Khan of Steak House
What is potla mutton?
Mutton lovers will vouch that nothing tastes better than goat meat. Potla goats are more difficult to rear, and also unlike sheep, they are also difficult to get fattened. Their ability to stay trim makes them the most preferred gourmet delight – be it in raan, nalli or even in the humble korma. Further, since rearing them is not commercially viable, you can be assured that this meat is the healthiest and not infused with growth hormones. Potla mutton has more minerals than chicken and has lower total and saturated fat and cholesterol. Fat does not accumulate in the goat’s muscles and most fat can be easily trimmed. The lean meat is healthier in every respect compared to chicken and needs to be cooked slowly, on low-heat, to preserve its tenderness and moisture.
Organic Lamb Haleem
Lean organic spring lamb cooked with sun dry herbs and spices with lentils for hours and constantly mashed with a long wooden padel till the consistency is smooth and sticky
INGREDIENTS
2 kg bone in potla mutton
Urad dal 100gm
Tur dal 100gmm
Basmati rice 100gm
Quino 50gms (optional if you want healthy ingredient instead of basmati rice)
Rose petal dry 50gms
Potli masala 50gms
Chilly powder 1tb
Turmeric 1/2 tsp
Ginger garlic paste 50gms
Chilly paste 1tsp
Black pepper powder 1 tsp
Coriander and mint leaves 2tb
Fried onions 250gms
Cashew fried 100gms
METHOD
Soak the lentils overnight
Drain and grind
Take a separate pot and heat the oil
Sauté onions and add all the spices and mutton and sauté on a high heat for few minutes
Now add water and let it cook till mutton gets soft and tender.
Add the paste of lentils and constantly beat it with a masher
Once you get the desired consistency, season it with salt and pepper and sprinkle some lemon juice
Serve hot with fried onions and cashew and garnish with freshly chopped mint and coriander leaves
