Warning! The images may be either too mouthwatering [for non – vegetarians] or gore [for vegetarians] to handle!
Bonjour! I have always been a fan of Nigella Lawson, but recently I saw ‘The little Paris Kitchen‘ by Rachel Khoo on TV. Man she is amazing! She was preparing beef in red wine. I really like the way she cooked, and slowly this recipe was growing in the back of my mind. Also, my very short stay in Toulouse, France has left sweet memories of French cuisines in my mind.
But this recipe finally took off when we all friends gathered at Pallav’s house for a game of Counter Strike [wife was on holiday, and I was bachelor for a couple of weeks]. Next day, tired of all the gaming we did, we decided to cook this dish.
- Mutton – 750 gm [Ribs and legs, leaner cuts]
- Red wine for cooking. [I’ll prefer the cheapest one, easy on the pocket]
- Parsley, fresh, about a fistful.
- Rosemary, fresh, about two sticks.
- Black pepper kernels [4 -5]
- Salt [ 2 tablespoon]
- About 6 cloves of garlic
- 1 large onion, finely chopped.
- 1 big carrot [Orange coloured, large cuts, about 1 inch long]
- 1 or 2 potato [large cuts, cut one potato in four]
- Vegetable or better, Olive Oil.
Serves how many?
Well, lets say if I, Pandey ji and AKY were to eat that would be all. We can fit in Pallav at max!
The how part!
Step 1 Preparation
Cut Carrot and potato into large pieces. Clean 6-7 cloves of garlic and keep them ready. Now hand pound about 5 kernels of black pepper. That’s it! Oh and yes, finely chop a large onion.
Step 2 Grill that mutton
Take a big sauce pan or kadhai, and heat generous amount of Olive oil [about 6 teaspoons]. Now take mutton pieces and throw into the pan. Be careful with the flying hot oil and water. Now with a cooking tong or a large spoon, turn the sides. Make sure the meat is near crisp from all sides. This will caramelize the meat and bring out the flavours.
Step 3 Bring everything together.
Use the same pan, in which all the mutton was grilled. Use the left over oil. If all was soaked up, add some more. Now throw in the finely chopped onions, and stir till golden in colour. Squeeze the garlic with heavy side of knife and throw in them too. Basically throw in everything. No need to chop parsley or rosemary.
Step 4. The aha moment!
Pour in the red wine. Slowly churn while you do so. You should smell the sudden burst of flavours. Pour till everything is submerged well. This recipe can easily use a complete bottle of wine. Now place a lid and cook for about an hour on low heat.
Voilà! Serve with rice or French baguette. Bonn appetite!