This dish is not intended for the faint of heart.
It is extremely complex and involves many stages of cooking. The results are absolutely amazing and if you feel like an evening’s adventure, you would be well rewarded to embark upon this dish.
1 kg motton, preferably the leg, cut into bite-size pieces, trimmed and cleaned
500 g minced mutton meat
250 g small turnips, roughly the size of a child’s fist (the ubiquitous Kashmiri turnip… I always thought that turnips are vegetables that you eat only if you have no other alternative. The Kashmiris seem to like them, I wonder if this is because of their taste or other the fact that they’re there. Anyway if you don’t like turnips you can substitute them with potatoes, or just leave them out altogether)
2 cups yogurt
250 g ricotta cheese(malai)
one flat teaspoon turmeric
two big onions
5 big cloves of garlic
4 tablespoons grated ginger
five green cardamons
1 teaspoon cumin powder
one half teaspoon Shahi Jeera(can be substituted with Caraway)
1 teaspoon red chili powder
1 teaspoon Kashmiris ver
3 tablespoons raw papaya
1 teaspoon garam masala
50 g almond paste
2 tablespoons lime juice
a pinch of saffron dissolved in 2 tablespoons of hot milk
one big stick of cinnamon
1 teaspoon black pepper powder
four drops vetivier
5 tablespoons clarified butter
salt to taste
preparing the vegetables
wash the turnips and roast them in the oven until they soften a little bit. Remove from the oven and peel. Methodically Prick the flesh of the turnips with a fork until each turnip is completely covered in 1 cm deep pricks. Be careful not to break the turnips. The pricks should be 90° to the surface of the turnip and very clean and accurate.
Grind the garlic to a paste.
Take one third of the garlic paste and mix with the turmeric, the salt, one drop vetivier, and half the saffron dissolved in milk. Apply this paste to the pricked turnips and let them rest for 15 minutes.
Heat 3 tablespoons clarified butter in a pan on medium heat and Fry the turnips until golden brown. Keep aside.
Heat 2 tablespoons clarified butter and fry the chopped onions till golden brown and crisp. You might want to add some water if you see the onions are sticking to the pan. If you do, don’t add more than a quarter cup of water, and make sure you scrape the bottom of the pan to reintroduce the burnt onions to the masala.
Grind cloves, and cinnamon.
In the pressure cooker put half the fried onions, one third garlic paste, half the Ginger paste half the cloves cinnamon cardamom paste, half the mutton pieces, and cover with water. Cook in the pressure cooker until the meat is very very soft(approximately 40 min.)
when the meat is done mashed pulp in a sieve, carefully preserving all the stock, and all the liquids that are extracted from the pulp. Retain the pulp and the stock for later use.
Mix the minced meat, papaya paste, half the Ginger paste, third the onion paste and the remaining cloves cinnamon cardamom paste, half a teaspoon garam masala powder. Let it rest for 30 min.
shape the mince into bowls approximately the size of the turnips.
Deep fry the meatballs until done, extract, dry pat, and keep aside.
In 2 tablespoons of ghee fry the remaining mutton pieces along with the remaining onion, ginger garlic paste cumin, shahijeera, chili powder and garam masala. Stir Fry for 10 to 15 min. on medium heat. Add a tablespoon or two of water if the mix keeps sticking to the bottom of the pan. Add the beaten yogurt, the mutton stock, the ricotta cheese, the almond paste, and the lime juice and stir well. Add the meatballs and turnips and stir gently to cover everything with the sauce. Transferred to the pressure cooker(or preferably a big pot sealed with dough) and cook on the very low heat for as long as you possibly can – minimum two hours. Once the dishes ready add the remaining saffron, salt and vetivier.