Hyacinth beans with mutton is a classic combo. A traditional Bengaluru Tamil style Sunday brunch. Bengaluru Tamil community is known to wow their guests with variety of meat dishes. This is recipe is one among them.
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Ingredients:
300 Grams Mince Mutton (Kheema)
150 Grams Mutton Bones (Optional)
300 Grams Bansi Rawa (Durum Wheat)
1 Cup Finely Chopped Onion
4 Green Chilies Slit
1/4 Cup Hulled Cooked Hyacinth Beans (Mochakkai)
2 1/2 Tbsp Ginger and Garlic Paste
5 Sprigs Mint and Coriander Finely Chopped
1/4 Tsp Fennel Seeds
1 Inch Stick Cinnamon 2 pieces
1 Bayleaf
4 Cardamom Pods
4 Cloves
1 Star anise
1 Dried Caper (Marathi Mogu)
1/2 Tbsp Chilly Powder
1 1/2 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
1/2 Lime
Salt as per taste
Ghee and Oil as required
In a pressure cooker add 2 tsp oil, add meat followed by ginger and garlic paste, chilly powder, coriander powder and turmeric powder fry all the ingredients until the raw flavor reduces and the meat is fried.
Add 2 cups water stir well add salt. Place a cover and whistle cook for 3 whistles on high flame until the meat is tender.
Remove from flame, once the pressure reduces open the lid separate the bones in a bowl and reserve the cooked meat.
Boil the hyacinth beans with salt and enough water. Drain the cooked hyacinth beans and reserve.
Heat a wok on low to medium flame. Add the measured semolina and constantly stir to dry roast it evenly. Once the semolina has dry roasted it will release a good aroma, reserve on a plate.
Heat a wok on medium flame with 2 tbsp oil and 1 tbsp ghee. Once the ghee and oil has heated add the whole spices, fennel, cinnamon, cardamom, bayleaf, star anise, dried caper (moggu) fry the spices until it starts to sputter.
Add 1 tbsp ginger and garlic paste, finely chopped onion, slit green chilies, finely chopped mint and coriander fry till the onion turns transparent.
Add the cooked meat and fry for a minute. Followed by cooked hyacinth beans fry for 2 minutes.
Measure and add water for every one cup semolina add 2 cups water. Meat already contains 1 1/2 cups water. We have measured and added 3 cups water along with salt as per taste and allowed the meat to boil in the masala.
Once the broth starts to boil add the dry roasted semolina stir well cover and cook on medium flame.
Semolina will absorb most of the moisture stir well cover and allow to semolina to bloom. Once the semolina has cooked garnish with lime juice, finely chopped mint and coriander and serve hot with raita...Enjoy!
