Mutton Fortunato

What makes us want to maintain friendships? Why is it we are drawn to some people more than others? These are some of the questions I have been reflecting on these past few days.  

For me, my friendships have been a life-line.  Friends are people we feel good with, some make us laugh, some hear us out and really listen to our hearts, others support us when the going is tough, and still others just hang with us when we need down time.

A true friend holds up a mirror in which we see ourselves. They show us our strengths when all we see is our weakness; they remind us of small or big achievements and spur us on into the future. We come away with a stronger sense of “self” because of these friends.

But friends don't just expose our good qualities; no sugar quoting – they call it how it is. They are the people in our lives who aren't afraid to tell us what they really think, who hold us accountable when we're out of line. They speak the truth in love, and in the process, make us better. As the good book says, "As iron sharpens iron, so one person sharpens another" (Proverbs 27:17).

I am blessed to have my friends, my forever friends. Thank you for hanging out with me during these miserable Covid Days.  I would never have made it without you. Thank you for checking on me, for pushing me on, encouraging me to be my best self no matter what. This one is for you, my dear.  What would I do without you?  

Mutton Fortunato, is an Alves Fernandes recipe. I have wanted to attempt this for a while but always felt overwhelmed with the ingredients and steps.  It is finger-licking good.  I wonder why I didn’t attempt this for so long!!!!

Collect it:

·        1200gms Mutton pieces

·        2 large onions finely chopped

·        2 ½ tbsps yoghurt

·        1 ¼ tsp Kashmiri chillie powder

·        5 sprigs of coriander leaves finely chopped

·        4 tbsp tamarind water

·        2 ½  tbsp ghee

·        2 tbsp butter

·        2-3 sprigs of curry leaves

·        Pinch of sugar

·        Salt to taste

Marinade:

·        2 tsp ginger and garlic paste

·        ½ tsp turmeric powder

·        1 lime juice (¾ +¼)

·        Salt to taste

Masala to roast and grind:

·        8 -10 Kashmiri chillies

·        1 ½ tbsp Coriander seeds

·        ⅛ Nutmeg

·        3 petals of Star anise

·        ½ Mace

·        9-10 Cloves

·        45 Peppercorns

·        1 ¼ inch Cinnamon stick

·        ½ tsp Fennel seeds

·        ¾ tsp cumin seeds

Below will be added while grinding:

·        5 cloves of garlic

·        1 inch ginger

·        ½ tsp turmeric powder

Make it:

Clean and wash the meat. Marinate with the ginger & garlic paste,¾ lime, turmeric and salt and set aside.

After 15-20 minutes pressure cook the mutton with little water for 4 whistles on medium flame (Reserve stock for later use).

Dry roast all the ingredients and set aside.

Grind the masala to a fine powder once it cools.

In a saucer mix yogurt and chillie powder.

Now in a pan / kadai add butter and ghee once it’s hot add chopped onions and cook till they turn translucent.

To this add the ground masala and mixture of yoghurt and chillie.

Add 4 tbsp water to the mixer and remove the masala that is stuck in the grinder and add to the pan and stir, cook for 1 minute.

To this add the boiled mutton and give it a good stir.

Add 1 ¼ cup reserve stock, now cover and cook for 15 minutes.

Now add sugar, tamarind water and curry leaves.

Check if the mutton is thoroughly cooked if not add little more stock and cook it further till done.

Adjust the consistency of the gravy to your liking by adding reserve stock.

Check salt to taste.

Finally add chopped coriander leaves, ¼ lime juice and mix well. The dish is ready to serve.