Chukka (Green Sorrel) Mutton

Green Sorrel has two very important characteristics. It should not be cooked in aluminum and if cut thin, it melts when cooked. We will use the second in this simple recipe.

You need:

  • About 300 gms of washed and finely chopped Chukka leaves.
  • 250 gms Mutton with bones.
  • Two medium onions, finely chopped.
  • Green chillies.
  • Turmeric.
  • Two teaspoons of Ginger Garlic paste.

This is a very simple recipe where the focus will remain on the Sorrel.

First saute the onions and green chillies. Add the meat and let it’s outside turn white. Add turmeric and ginger garlic paste. When raw smell is gone, add two cups of water and pressure cook. One whistle on high, two whistles on low heat.

Open and reduce the water till the meat it’s only approximately half a cup left. Add the sorrel leaves and cook on low heat till they melt. Increase heat to thicken the consistency.

Serve with rice or roti.

Shalgam (Turnip) with Mutton


Two part recipe where we first cook the meat while separately preparing the turnips. Combine them towards the end and make them beautiful.

You Need:

  • Half a kilo of Turnips.
  • 300 gms of Mutton.
  • 2 Large Onions chopped.
  • 2 Medium tomatoes chopped.
  • 1 Tablespoon ginger garlic paste.
  • 1/2 teaspoon turmeric.
  • 1 teaspoon cumin.
  • 1 teaspoon coriander seeds.
  • 3-4 Dry red chilies.
  • Dill or Coriander leaves.
  • Some carrots, optional.

Cut the turnips into thick pieces. Apply salt and let them sit in a colander for about 15-20 minutes. Wash them, pat them dry and shallow fry in oil till a light brownish crust forms.

Saute cumin, coriander seeds and dry red chilies in hot oil for 3-4 minutes. Add the onions and cook till translucent. Sprinkle turmeric and add the ginger garlic paste. When raw smell is gone, add the mutton. As it turns white, add the tomatoes and salt. Use the moisture being released to fully deglaze the pan. Add a little water. Pressure cook on high for one whistle and then simmer for 10 minutes.

Open the cooker and add the turnips, carrots (optional) and either dill or coriander leaves. Pressure cook on high for one whistle and then switch it off.

Serve hot with roti’s or rice.

Sous Vide at Home


Sous Vide is a french cooking technique that has received a lot of attention. I don’t have a sous vide machine at home. Nor have I experienced this technique before. But ever since I saw a couple of videos, I was hooked.

Finally took the plunge and am simply amazed by it. Its finger licking good.

You need:

  • About 500 grams of meat with bone. I used the neck, but its much more convenient to use the shanks.
  • 2 Tablespoons of olive oil.
  • 3 green chilies chopped.
  • 1 tablespoon of garlic paste.
  • Some julienne’s of ginger.
  • Cling film or a large zip lock bag.

Combine all the ingredients and rub it on the meat. If you have pets at home, they will love to nibble on the left over bones. My cats loved the nooks and corners of the neck piece.

If using a zip lock bag, place the meat inside and squeeze out as much air as possible. Use clips to suspend it in water for cooking.

If like me you don’t have a large zip lock bag, use cling film. Place the meat inside and roll it up. You may need two or three wraps to get it fully covered. Then finally make a sling and tie up the long ends. Suspend from a wooden spatula and use a tea cup to provide adequate tension to prevent rolling.

The meat packet must be fully covered in water. Let it cook on the lowest heat setting. If you have a thermometer check the temperature every 20-30 mins. If it crosses 80C, remove a cup of hot water and add two cups of cold water. See to it that the temperature is in the 70C-80C range. The reason for using meat instead of chicken is to not worry about overcooking.

Two hours of this simmering and the meat is fully cooked. Remove and carefully unwrap. Do not waste any of the liquids that are collected inside. Save them.

Sear the meat in a hot pan. Slice and serve with any sauteed greens. Drizzle the saved juices before serving.


Non Sticky Spicy Bones Broth


You need:

  • One kilo lamb bones. Cracked so the marrow is accessible.
  • 1 tablespoon vinegar
  • 2 medium leeks. Chopped fine.
  • 3 carrots cut into rings.
  • 1 teaspoon turmeric
  • 2 teaspoons of chilly powder. Adjust lower if you are not comfortable with heat.
  • 1 tablespoon ginger garlic paste
  • 3 tablespoons of coconut oil

The first step takes almost an hour. So do not do this when you are in a rush. Cover the bones in room temperature water. You can use frozen bones and they will thaw just fine. Slowly heat the water. Once it gets warm add vinegar. As the heat keeps building a lot of grey colored solids will start rising and float at the top. Use a spoon and keep discard it. You may also need to add water once in a while. Once in a while also stir the bones. This will free up more of those tiny particles.

After an hour almost all the particles have been cleared. Remove and wash the bones in cold water. Keep aside in a colander so excess water can drain away.

In the pressure cooker take 3-4 tablespoons of oil. Preferably coconut oil. Saute ginger garlic paste, turmeric and red chilly powder. This is what is going to give that rich red color to the dish. Add the bones once the raw edge from the masala is gone. A little early is ok. We don’t want to burn the chilly powder. Add the leeks, carrots and enough water to cover it all. Pressure cook for one whistle on high and then simmer for at least 20 mins.

Serve hot or cool. Cool also works because the blanching has removed the sticky gelatin from the bones and it will not get set like jelly.

Pair with some sweet buns to balance the chilly.

Mutton Masala

You need:

  • Half a kilo of mutton
  • One large onion, chopped.
  • Three medium tomatoes chopped.
  • Turmeric
  • 1 tablespoon of Ginger Garlic paste
  • Red chilly powder
  • Coriander powder
  • Curry leaves
  • Dry red chilly

First you mix the mutton, onion, tomatoes, salt, turmeric, ginger garlic paste and half the red chilly powder you need in a cooker and let them sit and get acquainted with each other for thirty mins.

Then sprinkle some water and pressure cook for two whistles on high and let it simmer for twenty minutes.

Open cooker and cook on high heat till it’s consistency is very thick.

In another dish heat some oil, fry curry leaves and dry red chilly. Add the remaining red chilli powder. Once the raw edge is gone from the smell reduce the heat. Add the mutton and curry into this hot oil.

Fry for about four mins or so on high heat.

Goes really good with rotis and rice.

Radish (Mooli) with Kheema


You need:

  • Three Radishes or Mooli. Chop the stems with the leaves. Finely grate the roots.
  • Minced Mutton about 300 gms.
  • Two chopped Green chilies
  • A tablespoon of Ginger+Garlic paste.
  • Turmeric and coriander powder, as per taste.
  • Preferably Mustard oil but you can use any oil.

Heat oil and saute the green chilies for a minute or two. Add the ginger garlic paste and fry it till the raw smell is gone. Now add the kheema and saute till its dry and starts to glaze the pan. Add turmeric, salt and coriander powder. Mix well.

Add the chopped stems leaves and use their moisture to deglaze the pan.

Pressure cook for one whistle. When pressure is released add the grated radish. Switch to high heat and see to it that the pan is fully deglazed. Do not overcook. The grated radish will not have any nasty smell normally associated with radishes.

In fact this dish will keep your cooking radishes a secret from your neighbors.

Enjoy with rotis or rice.

Meat Fry

My wife asked me to finish off the mashed meat and also do something about the four day old iceberg lettuce chilling in the fridge.

You need:

  • Curry leaves, as many as you want.
  • Dry red chillies, three are usually enough
  • Garlic
  • Mashed Meat about 400 gms.
  • Coconut oil
  • Ice berg lettuce

First to prepare the meat, heat coconut oil. Wash and shake off all the water from the Curry leaves. Fry the curry leaves and then add the garlic with dry red chilies.

Saute till a lovely aroma is released. The mashed meat would be tightly packed. Don’t try to break it up. Instead move everything in the pan to one side and place the meat. Scoop all the Curry leaves on top of it. While the meat is browning at the base, it’s also protecting the curry leaves from burning up. As the meat warms up it will automatically start breaking apart. Mix well. It’s done when you are happy with it. Let it cool.

Separate the leaves of the lettuce and wash it really well. Then keep them fully immersed in ice cold water for about ten minutes. This rejuvenates them and brings about a lovely crunchy texture

You can either go fancy with the plating by making it into rolls or simply chop them up and add to the fried meat. To be honest that is exactly what I did with all the lettuce except what was used for plating.