Alongside Champaran mutton, Maithili mutton is a favourite of Bihar's kitchens in India. It uses no onion or garlic; asafoetida (hing) gives it its aroma. Megha Mondal shared the recipe on Ei Samay's lifestyle pages.

Ingredients: 500 grams goat meat, 3 tablespoons sour yoghurt, one and a half teaspoons ginger paste, 1 teaspoon each chilli, coriander and cumin powder, 2 teaspoons cinnamon powder, half a teaspoon asafoetida, 2 tablespoons ghee, 4-5 each of green cardamom and cloves, 1 teaspoon sugar, 2 spoons mustard oil and salt to taste.

Rub the meat with the yoghurt, chilli, coriander and cumin powders, mustard oil, cinnamon powder, ginger paste and asafoetida and marinate for about two hours; it cooks faster and tastes better.

Put the marinated meat in a hot pan, cover and let it cook. After about ten minutes add salt and hot water, stir and cover again. It can also be pressure-cooked with a cup of hot water.

In another pan heat the ghee and add a pinch of sugar. When the sugar colours, add cardamom, cloves, pieces of cinnamon and asafoetida. Once fragrant, add the cooked meat and fry for about five minutes. It is ready when oil rises on the gravy; serve with rice, pulao, paratha or luchi.

The recipe was shared with Ei Samay by Megha Mondal.

Photo: UserWiki / Wikimedia Commons (CC BY-SA 4.0)

Source: Ei Samay