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Bhojpur Mutton Curry

Bhojpur Mutton Curry is a traditional Indian recipe (from Bihar, Uttar Pradesh) for a for a classic curry of mutton (goat) in an onion goat flavoured with dried lichen to produce an umami hit. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bhojpur Mutton Curry.

prep time

15 minutes

cook time

65 minutes

Total Time:

80 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesIndian Recipes

Of all the mutton curries we've talked about in this list, this specialty from Bihar and uttar-pradesh is one of the sauciest; we are speaking both figuratively and literally. This dish is particularly heavy on the garlic, and that's just fine with us. Garlic makes it good. For most 4-person curries, we'll use 6-8. This recipe uses 12-15 cloves. It is a very traditional recipe from uttar pradesh, well worth trying. You may get hooked on adding a whole lot more garlic to your curries. And that's ok! Not that in common with most Indian recipes, if they call for mutton they actually mean goat. The dried lichen referred to here literally is the lichen, Parmotrema perlatum that’s dried to be used as a spice. It’s an important component in the potli masala of Uttar Pradesh. Dried Parmotrema perlatum provides a significant umami hit to a dish.

Ingredients:

500g mutton pieces (Goat meat) with bones
2 large onions, sliced into slivers lengthways (for the tempering)
2 onions, diced (for the masala)
12-15 garlic cloves
3 bay leaves
7-8 dried red chillies, soaked in hot water for 10 minutes
2 tbsp whole coriander seeds
3 tsp cumin seeds
1 tsp black peppercorns
1 tsp poppy seeds
3cm (1 in) piece of cinnamon stick
2 black cardamom pods
1 tbsp dried lichen
1 star anise
6 whole cloves
¼ tsp mace
12mm (½ inch) piece of fresh turmeric root
Mustard Oil (this can be substituted by any other oil but the flavour won’t be the same)
Salt
1 tbsp Ghee (Clarified butter)

Method:

Combine the diced onion, coriander seeds, red chillies, garlic, 1 tsp cumin seeds, turmeric root, mace, cinammon stick, black cardamom, star anise, dried lichen, black peppercorns and poppy seeds in a wet-dry grinder. Grind all these ingredients into a fine paste using as much water is needed. Your potli masal paste is now ready.

Heat 5 tbsp oil in a large pan over medium heat. Add the bay leaves and fry until they turn brown. Now add in the cumin seeds, onions (cut lengthwise) and fry for about 8 minutes, until onions become brown.

Reduce the heat to low, add the mutton (goat) pieces and toss to coat in the other ingredients. Cook, stirring frequently, until the mutton pieces are nicely browned and they stop releasing any more liquid (about 20 minutes).

At this point stir in the masala paste and continue cooking for about 10 minutes, until the masala is nicely toasted and the oil separates out from the other ingredients.

Season to taste with salt then add 750ml (3 cups) water or stock. Increase the heat to a brisk simmer and cook, covered, for 20 minutes, or until the meat is tender and the gravy has thickened to your liking.

Heat 1 tbsp ghee in a small pan and add 1 tsp cumin seeds. Allow the seeds to splutter for 90 seconds then pour the seeds and oil over the mutton curry. Immediately re-cover the pan and cook for a further 15 minutes.

Serve hot, accompanied by roti (Phulka), steamed rice and raw onions.