WHISKEY flamed & smoked laal mass with methi aur bhang ki missi
Ingredients
Mutton chunks boneless 350 gms
Ginger garlic paste 60 gms
Red chilly paste 25 gms
Brown onion paste 60 gms
Ghee 45 gms
Onion 250 gms
Clove powder 5 gms
Whiskey 150 ml
Salt to taste
For bhang ki missi
Besan 150 gms
Chopped onions 15 gms
Fresh methi 20 gms
Ajwain seeds 2 gms
Coriander seeds 2 gms
Water 100 ml
Bhaang marijuana leaves 4-5
Haldi 2 gms
Method
lHeat oil in a heavy bottom pan and fry the onion until golden brown. Remove from heat, allow it to cool and grind into a fine paste.
lAdd rest of the oil to the pan, add mutton chunks and sauté until it starts to brown.
lAdd ginger, garlic, chilly and brown onion paste and sauté further for five to seven minutes.
lAdd mutton stock to the pan and let it simmer for 30-45 minutes or until mutton is cooked.
lFinish with clove powder, check for seasoning and flambé with whiskey and serve.
Bhaang ki missi
lMix all the ingredients and make hard dough. leave it to rest for five to seven minutes. Roll the dough in small circles and cook over hot griddle or in tandoor and serve.
courtesy Prem Kumar Pogakula, executive sous chef,
The Imperial