This is my Mom’s Meatball Curry recipe from one of her many many recipe books. Spiced meatballs are simmered in a special blend of ground spices like red Kashmiri Chillies, Cumin, Coriander, Pepper, Cardamom, Cinnamon, Cloves, with Ginger, Garlic & Vinegar and finished off with some creamy Coconut milk. Whenever I miss my Mom, which is pretty much always, I find comfort in being surrounded by her things. She penned many many recipe books and I love pouring through them to find a new recipe to try.
This recipe is very special, the balance of spices are amazing and I love that it yields a lot gravy that can be poured over rice.
Like I do with any recipe, this is Kravings tested. This means I’ve made sure the recipe can be replicated in the most efficient way by streamlining the process and removing redundancies – the results are delicious, I’m sure my Mommy in heaven would agree!
You’re going to love this recipe for Mutton Biriyani … this is one of the Biriyanis that is on that Biriyani hall of fame. There are so many different types of Biriyani, and depending on where you’re from, the taste is different even though the ingredients are practically the same. I’ve made different Biriyani recipes on the blog/channel and I’m sure this one won’t be the last. You can also make this recipe with Lamb. Mutton is just basically sheep that can no longer be called Lamb since it crossed two years. In my humble opinion, Mutton has a move developed flavor and lacks that gaminess that you get from Lamb. If you’re bothered by the gamey smell of Lamb or Mutton, a good trick is to soak it in milk overnight. It’s not really necessary though, when you cook your meat as long as I do all you’re left with it the delicious aroma of the spices in the meat.
I also use long grain Basmati rice, this is crucial to making a good Biriyani. I like to soak my rice for at least 30 minutes as this frees all the excess starch and can be rinsed away. Saffron is also a popular ingredient in a Biriyani preparation. These come from Spain and are harvested each year from the Crocus flower. I soak some in warm milk and allow the flavor and color to infuse. Although very few people add potatoes to their Biriyani, I am one of them … the combination of potato, meat and rice is strangely exciting and it’s how my Mom prepared it. Mom’s know best.
This recipe calls for a LOT of onions that will be fried. Half of these will be used in the gravy and half of these will be used as a garnish. And the true flavor comes from an incredible blend of spices in the Biriyani Masala that I make in small batches and like to use fresh.
On a side note: A few weeks after I taped this Biriyani, I had a visit from a family friend who is an amazing Hyderabadi homecook. She taught me how to make Hyderabadi Biriyani and I recorded the entire thing on FB live. You can check that out here.
Most Canadians love their double double … most Indians too …2 is always better than one and when my friend told me about a dish that was prepared with both mutton chunks and ground mutton, I was all over it! I have no idea where the name come from, I tried to research it and didn’t find anything that made sense. If I do find it, I will post an addendum, or if you find it, please let me know in the comments below. This curry is usually slow cooked and requires patience and TLC. If you have a pressure cooker, it can cut down the cooking time quite a bit.
Ra Ra Gosht – Chunks of meat and ground meat cooked together in a spicy curry
2. 2 lbs Mutton or lamb
1/4 pound ground mutton or lamb
2 red onions sliced
2 tsps coriander powder
Garam masala – Roast and grind 1 tsp each regular and black cumin(shahi jeera), 2 pieces mace(javitri), 2 black cardamoms and a stick of cinnamon. Can sub 3 tsps garam masala
2 tbsps ginger and garlic paste
3 tsps red chilli paste (recipe)
2 chopped tomatoes
6 – 8 cups of water
1 cup stirred yogurt
1 cup chopped coriander
Salt to taste
1 tsp fresh ground pepper
Oil for frying
Making sure the mutton is quite dry, heat some oil in a sauté pan and brown the meat on both sides. This can take about 5 – 7 mins.
In a separate frying pan fry 2 sliced red onions till a light golden brown.
Remove the onions and add to the meat and mix well.
Add the coriander and garam masala(previously roasted and ground).
Add the ginger and garlic paste and chili paste and mix really well.
Add the chopped tomatoes.
Add a cup of water, cover and cook for about a half hour. Squish the tomatoes down with the back of your spoon, add salt and more water and continue cooking for another hour, stirring at intervals and adding water when the gravy gets dry. If you have a pressure cooker, you could just cook it in the pressure cooker.
Once the meat is nice and tender, add the yogurt and coriander and more water if required.
Cover and cook for 15 mins, add the raw ground meat, salt as required, pepper and more water and cook till done for another 15 mins.
Xacuti conjures up memories of my Nana and her incredible cooking skills. Born in Goa, she raised 6 kids and many of them were still fairly young when my grandfather passed away. I never know what the names of the dishes were, but I always remember them being perfectly spiced and balanced with coconut or vinegar that is widely used in Goan cuisine.
Unfortunately she passed before I developed my true passion for cooking and so I’m grateful for my friends like David D’souza who shares his love for Goan cuisine at Dusty’s Food Adventures for sharing these recipes so I can relive the memories and pass them down to my children.
This recipe is one of those things that looks incredibly complicated but when you break it down, it’s really quite straightforward. Although It’s spelled with an X it is pronounced Sha cuti and can be made with Chicken, Pork, beef Mutton or even just vegetables.
I’m using red Kashmiri chillies in this recipe, these are favoured for their distinct red colour. If unavailable, you can substitute any other kind of dried red chillies.
The Kashmiri chilli is about 0.1 oz and 3 gms in weight. I will also be removing the stem and deseeding these chillies before I roast them together with other whole spices. I’m also using frozen fresh coconut and coconut oil. Coconut oil is very healthy and very on trend.