Kichri (Curried Mutton)

Ingredients

• two pounds of mutton
• four ounces ghee
• two large onions cut in thin slices
• a teaspoonful of turmeric
• a teaspoonful of coriander
• a teaspoonful of aniseed
• a teaspoonful of cardamoms
• half that quantity of garlic
• half that quantity of cinnamon
• half that quantity of cloves
• half that quantity of green ginger
• a red chilli
• some salt
• a large cupful of washed rice
• the same quantity of lentils
• two cupfuls of water

Method

1. 1

   Fry onions in ghee until light brown.

2. 2

   Fry spices for two minutes, then add rice and lentils.

3. 3

   Lightly fry mutton pieces, then combine all in a pan with water.

4. 4

   Bring to boil and cook slowly until meat is tender.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 107. The excerpt below is the record exactly as published.

half that quantity of cloves and caraway, a saltspoonful of white pepper, and a teaspoonful of salt. Boil three quarters of a pound of rice and a quarter of a pound of yellow peas till half cooked ; strain, and stir this into half a pound of boiling ghee and some more seasonings. Cook for a minute or two ; then put it in the pot with the chicken, along with four ounces of cleaned and split almonds, four ounces of dry white grapes, and a teaspoonful of saffron. Stir all together, and close the pot very closely, and cook till meat, etc., are tender. There should be very little moisture, but add more water if necessary, as great care must be taken that no charring takes place. Eat with bread, and any of the vegetables as cooked in Brahmin recipes. Seik Kawab. (Grilled Pickled Lamb.) Put in an earthenware dish four teaspoonfuls of ground onions, one teaspoonful of ground large red chillies, half teaspoonful of ground green ginger, half teaspoonful 256 BOMBAY (Mussulman) of poppy seeds, one teaspoonful of ground coriander seeds, a pinch of saffron, a good pinch of ground cloves, one and a half teaspoonfuls of salt, four ounces of milk curd, juice of a lemon, two tablespoonfuls of mustard oil, and a little melted butter (ghee). Give all a good stir so that they may be thoroughly mixed. Cut two pounds of lamb into neat squares of about two inches, score them deeply on both sides (do this in opposite directions so as to avoid cutting right through the pieces), and pickle in the above mixture for two hours, turning repeatedly so that all the meat will absorb the mixture. Dry and thread these squares on to a sufficient number (six on each) of thin pieces of bamboo or ordinary skewers, and grill, basting as often as possible with ghee mixed with a little of the liquid in which they were pickled. Before serving take them off the skewers, and eat with bread, such as chapatee, phulka, etc., and chutnies. Kichri. (Curried Mutton.) Cut two pounds of mutton into quarter-inch squares. Fry in four ounces ghee (melted butter) two large onions cut in thin slices ; when light brown, place to the one side, and fry for two minutes in the same ghee a tea- spoonful each of turmeric, coriander, aniseed, and cardamoms, half that quantity of garlic, cinnamon, cloves, and green ginger, a red chilli, and some salt. Add more ghee, and fry a large cupful of washed rice, and the same quantity of lentils. Fry the pieces of mutton lightly on both sides. Put meat, onions, condi- 257 R BANQUETS OF THE NATIONS merits, rice and dal all together in a pan; pour in two cupfuls of water

Cook this with the app: pantry check, scaling, and the assistant.