Mutton Baffat

Some of my family's favorites are ones my Mum used to make. Over the years I have followed her recipes faithfully as it gives me immense joy to read a recipe written in her scrawl, to recreate the magic she shared with us. So on a cold evening, the idea of her easy to make baffat is tempting. 

Our family loves loves mutton or goat meat as it is know here in the US. Finding it used to be a chore, but ever since our local store carries it, it has been a staple at my table. 

Onions and mutton are sauteed with a masala paste. An addition of coconut milk  and veggies makes this baffat an Indian version of a meat and veggie stew. I cook this in my trusty pressure cooker. The younger generation uses the InstatPot. I am not a huge fan as the sauteeing is a huge part of the curry. If you plan to use the InstantPot, saute the curry separately in a saucepan and tip it in to the device before you add coconut milk. 

Call this a curry or a masala stew...Mum's baffat is dinner redolent with maternal love.

MUTTON BAFFAT

Serves 4

2 pounds Mutton or Goat Meat with bones

1 tablespoon Canola Oil

2 tablespoons Ghee

1 large Onion

15 Curry leaves

1 teaspoon Chile Powder

1/2 teaspoon Turmeric

Several grinds of Black pepper

4 teaspoons Paprika

1 teaspoon Cumin Powder

4 tablespoons Garlic Paste

1 14oz can Coconut Milk

5 Green Chiles

6 slices Ginger

3 Cinnamon Sticks

1 teaspoon Kosher Salt

4 Tablespoons Lime Juice

2 Potatoes

Handful of Green Beans

1 Carrot

Wash meat well. Let the water drain off. 

Chop onion into small dice. 

Mix chile powder, turmeric, black pepper, paprika, cumin and garlic paste in a bowl. Add a little water to make a thick paste. 

Cut out a 10"x 10" square of muslin or cheesecloth. Lay it on the counter. Cut green chiles into 2 inch chunks and place in the middle of the cloth. Top with ginger slices and cinnamon sticks. Gather the cloth and tie it off so it looks like a little bag. Keep aside. (The muslin cloth below is a piece of Mum's cotton sari. And no....the color does not run!!!!)

Peel potatoes and cut into large chunks.

Cut carrots into batons.

Cut green beans in half. 

Heat oil and ghee in a large pressure cooker. 

Add curry leaves and let them splutter for 10 seconds. 

Drop onions into oil and saute till tinged brown. 

Scrape masala into pan and saute for 2-3 minutes. 

Mutton goes into the pan. Saute well for 4-5 minutes. 

Add salt and saute. 

Pour coconut milk into the curry. Fill the can with water and add to the curry. 

Drop the bag of spices into curry. Push it in so it is submerged in the gravy.

Cover pressure cooker. Bring to a whistle, lower heat and cook till meat is done. Cooking times vary according to the quality of the meat. Test the meat with a knife. 

Add potatoes, carrot and green beans to curry, cover the pressure cooker and cook till veggie's are done.  

Pour lime juice into the curry and serve with rice or roti.

Hearty appetites devour the curry. Mum's legacy still reigns supreme.

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