The Mutton Culture Of A Bangalorean Household

Indian Muslim cuisine often incorporates local culinary styles and spices, yet maintaining traces of its West Asian gastronomic ancestors. Irrespective of the diversity, the style most popular amongst food enthusiasts is Mughlai - rich and elaborate. Even in a metropolis like Bangalore, where Mughlai restaurants are common, there are few restaurants that serve homely DakhiniBangalorean cuisine. 

The Licious online halal meat shop not only delivers perfectly cut quality halal meat, but gives you a small peak into how this regional Dakhini house cares for and cooks its mutton. 

Division of Labour

In many households, chop cuts from the loin and ribs are marinated in finely ground red chilli, turmeric, coriander seeds, a few pinches of garam masala and salt, then fried in oil. They’re eaten along with a tuvar daal and rice.  

The rest of the meat, like the shanks, is usually cut into medium-to-large pieces for braising. Dakhini culture, being diverse and distinct, reflects its immediate geography. In Bangalore, this means soupy mutton curries unlike the thick, creamy gravies up north.

How to Make a Scintillating All-Purpose Braised Dakhini Mutton Curry

Heat 3 tablespoons of oil in a pan. On a light flame, add one large diced onion, 2-4 green chillis, peppercorn, cloves, cardamom and cinnamon bark, and cook till the onions are soft. Mix in 1 1/2 teaspoon of ginger and garlic paste. Add 4-5 large pieces of mutton (goat) on the bone and sprinkle salt. Add more bones for taste. Keep the lid on to avoid the meat juices from evaporating. Once the meat loses its colour and secretes juices, add your spices: red chilli, turmeric and coriander seed powder along with a few pinches of garam masala. Let the masala cook before adding two large tomatoes cut into fours. Once the tomatoes blister, break them to create a sauce. This is your base. Add two cups of water, turn the fire up and let the meat braise making sure the water does not run out. Many will add half a cup of yoghurt to “cool” the curry 15 minutes before the meat is done. The better the yoghurt, the less likely it is to split.

You can choose to add peas, potatoes or other watery vegetables and fresh herbs of your choice (dill, fenugreek and spinach are common) as the meat braises. Optional: stir in curry leaves at the end to create a marked difference in flavour. Garnish with coriander.

There’s more where these come from. Just pick up your smartphone and buy meat online from Licious, your best halal meat store.
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