An Assamese culinary off the main track

Herbal Mutton / Chicken Curry

One may call it a wild idea or a nauseating recipe for some food lovers. But I dared to make it satisfy my hubby the connoisseur to every cuisine that I prepare out of my fantasy or fascination to cooking. Every non-vegetarian is fond of Chili mutton or chili chicken or chicken curry with gravy etc etc. But has any gourmet ever thought of cooking mutton or chicken with herbs that too of medicinal value? If yes then he or she is most welcome. Let’s try it-

Serving for two persons

Ingredients:

Assamese Name                      Botanical Name                      Quantity         

1)Manimuni leaves         Centella asiatica                      3TSF in Paste Form               

2)    Narasimha                Murraya koenigii                 3TSF in Paste Form               

3)      Bhedailata                   Hedyotis scandens                   3TSF in Paste Form

4)   1 Big Garlic                                                                 Paste Form

5)   1Big Onion                                                                 Paste Form

6)   Ginger                                                                         1TSF in Paste Form

7)   Jeera (Cumin seed) powder                                        1 TSF

8)   Green Chili                                                                  3 medium sized

9)   Mutton/Chicken                                                          500 gram

10) Mustard Oil                                                                 25 ml

11) Salt                                                                              to taste

Procedure:

Heat the mustard oil in a nonstick pan. Then add green chillies which are split open to the hot oil. Also add some black pepper powder. Now pour the paste of garlic and the chopped onion on to the pan. When the mixture is brown and the smell is emanating add the mutton or the chicken as the choice may be. Stir the mixture until it becomes brown. Then add the jeera powder and black pepper powder to the mutton / chicken on the pan. Bring the flame sim and cover the pan for a while to get the mutton / chicken fried well. Stir occasionally. Now add the paste of the three herbs to the fried mutton / chicken and add hot water as per desired quantity. Then add the ginger paste cover the pan till it boil. After the water level is reduced to the desired level and the mutton or the chicken become soft then turn off the flame and serve hot.