Hypothetically, if I am asked to describe this recipe in one word, I would borrow from Horace Walpole who had coined this word in one of his letters to his friend-‘Serendipity’. Well, that is what I think about this recipe, it just happened. Like many pleasant happenstances in life it just happened.
The idea for this recipe was implanted by a viewer in the comment section of a recipe Koli Masala. A quick search on internet thereafter, failed to produce much success and this dish just kept lingering at the back of my head for some time. Few days later, I rang up few of my Aagri friends and made an impassioned plea to them to help me find authentic recipe for Aagri Mutton. However all this exercise did not produce much great success and this resulted into some more delay.
Few more weeks later, with a renewed zeal, I began reading about Aagri cuisine, which led me to an article that had appeared in an online edition of Mid-Day on Aagri Cuisine. I get attracted easily towards any food related article and this was even more special as it spoke at length about “Aagri Cuisine”. As I finished reading this article, penned by Phorum Dalal (Chief Sub editor and feature writer), I had a faint sense of hope –finally I may find some answer to my inquisition. Of all other wonderful things that had me fascinated, there was a passing mention of Deepa Patil, a food enthusiast and who had also authored a cook book on Aagri Cuisine, however there was no mention of the name of the cookbook. A quick search online on various e-commerce sites had me disappointed, as none of them had any books on their shelves on Aagri Cuisine or a book authored by Deepa Patil. It all ended up in me going a full circle with no visible outcomes.
Signing off for the day, I ran a final quick search about Phorum Dalal and managed to get hold of his official email Id. This prompted me to send him an email requesting more information about Deepa Patil and her cook book. Though honestly, I felt little optimistic with my latest effort as I was not sure if a journalist from such a reputed newspaper, would bother to reply a reader and as next few days did not elicit any response from Phorum in my Inbox, the entire exercise just slipped out of my mind.
Few weeks later, while I skimmed through my unread mails, one of my post lunch rituals, I was pleasantly surprised to see an email from Phorum. In reply to my three para email, in which I had heaped lavish praises on is writing style and Aagri cuisine, he had send me a one worded reply- and it was more than enough for me. Well actually, it was not a one word, but a mobile number of Deepa Patil. I sent him another email, thanking him profusely, and saved the Mobile number on my cell phone. Respecting her privacy, I decided to send her a WhatsApp message instead of making a call. Few hours later she replied back with a call and I was stunned by the humility exhibited by her. We spoke at length about our familiar passion-Food, and she described about her appearance on a Marathi cookery television show (Colors Marathi).
Finally, I urged her to share with me details about the book that she had authored, and modestly she did mention that it was not available on shelves anymore, but she could definitely find a copy for me. With my inquisition coming to an end, I was relieved and ecstatic simultaneously.
Few days later, I had received a courier from Deepa that had the Aagri cuisine cook book in it and with the book in my possession I felt, finally I had achieved what I set to achieve few months ago.
This book is a part of my cherished possessions now and I have decided to celebrate the untapped beauty of Aagri Cuisine by making some wonderful gems of Aagri legacy in my kitchen.
Here is the one of the important mutton preparation from Aagri cuisine. Make this authentic dish for your family this weekend and enjoy the taste of Aagri cuisine on your dining table.
Find some more mutton recipes
More culinary gems from Aagri-Koli Cuisine
- 500 grams mutton (goat) pieces with bones
- 100 grams potatoes sliced into lengths with skin
- 125 grams Onions sliced lengthwise
- 2 tbsp ginger-garlic paste
- 1 tomato (big size) chopped
- ½ cup grated dried coconut
- ¼th cup fresh coriander chopped
- 2 tbsp Aagri Koli Masala
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala powder
- 4 peppercorns
- 2 black cardamom
- 1 inch cinnamon stick
- 4 cloves
- 1 tsp cumin seeds
- Cooking Oil
- In a pan dry roast dried grated coconut. As coconut turns brown, we will take it off the heat
- Add 2 tbsp oil in a pan and add half quantity onions to it.Fry onions till they turn brown. As onions turn brown take them off the pan and let it cool down.
- Heat 2-3 tbsp oil in a pan.Add cinnamon sticks, black cardamom,cloves and peppercorns.
- Fry till cloves puff and rise.Add cumin seeds. Add remaining onions and fry till it softens.
- As Onions turn tender add turmeric powder.Add ginger-garlic paste.Now add mutton pieces.
- Mix the ingredients in the pan.Cook mutton covered for 10 minutes.
- Meanwhile grind roasted coconuts and fried onions into a fine paste.
- After 10 minutes add potatoes, tomatoes.Mix.
- Now add koli masala, garam masala,add coriander powder, masala paste and salt to taste.Mix.
- Now add 2-3 cups of hot water. Allow it to simmer.
- As it begins to simmer, reduce the heat and cook the mutton covered.
- Mutton gets cooked in 25 minutes.Now add chopped fresh coriander.Stir it in. Prepare for serving.
- Aagri Mutton can be served with steamed rice and Millet Bhakri.
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