Using mustard oil is a simple and unique way to double the flavour of goat meat. Compared with ordinary spices and oil, mustard oil gives the meat a distinct, mild sharpness and aroma, which makes it truly enjoyable served with rice or roti. Here is the recipe.

First clean and wash the goat meat, and rub it with lemon juice, salt and black pepper for 20 minutes. Then wash it again; this removes the meat's gamey smell. Now mix the meat with all the powdered spices except garam masala powder, plus sour yoghurt, the spice pastes, tomato and half a cup of mustard oil, and leave it to marinate for 1 hour.

Once the meat has marinated, start cooking. Put a pot on the stove with oil, chopped onion and whole garam masala and fry until light brown. Add the marinated meat, cover and cook for 20 minutes. When it is well browned, add enough water, cover and cook for 40 minutes. When the meat is tender, add a little sugar, green chillies, garam masala powder and coriander leaves, cover and cook on low heat for 5 minutes. Your mutton is ready.

Source: Jagonews24. First published in Bengali on The Agro News.