Bandhgobi Gosht ( Kashmir )

Hello People - With this 5th entry , I come to the end of the Hungry Boy Cabbage week , wherein I have shared 5 very simple yet attractive recipes for you to experiment in your home kitchen or put them together , while entertaining your guests . You will see that I have made modifications to some of the ingredients ( specially in the case of the Okonomiyaki ) to make everything more easily do-able , without compromising on the taste or flavor of the dish.

A lot of you have also asked me, as to why I picked the Cabbage ? Well , I personally feel , that the cabbage is most certainly is one of the most poorly represented veges in the food world despite how effortlessly , it appeals to both Indian and International cuisine types. Even if I were to keep all the 5 dishes that I have shared in the weekonomania series aside , there are still so many more great numbers the humble cabbage can offer - be it in the form of well made Kimchi, multi versions of salad's / slaws , everyday Indian dishes or our very own munchy and happy , tea -time cabbage pakoda's :) . Also , not to forget , a favourite side in the form of a beautiful cabbage roast topped with some bacon oil and served with simple cream cheese . So , yes , if you have been a cabbage avoid-er all this while ( to which , I am sure you will have your own reason's ) I truly hope , this small edit will push you to try a few of my recipes and change your loyalties for good !

To start with , I will urge you to try this Kashmiri Gosht recipe in particular as in this recipe , the cabbage pairs beautifully with the fennel powder and the meat , bringing together some very earthy textures and flavors at play. I learnt to make this from one of my dear Kashmiri friends and ever since , I have been a true fan . While the original recipe, am told , uses no onion or garlic and is made purely with fennel powder , red Kashmiri laal mirch and ginger powder , I like to add some onion's to my version , to do away with all the meaty smell . Also being a hardcore bong , I am tempted to toss in a few potatoes . Served together with hot steamed rice , this meat and cabbage dish makes a complete meal and is also very apt for your everyday family dining . Take a look on how to put this together !

Things you will need :

• 800 mutton cut into pieces

• Half cabbage , finely sliced

• 03 potatoes , made in half

• 01 large onion - finely chopped

• 02 tbsp Kashmiri laal chilli powder

• 02 tbsp roasted fennel seed powder

• 02 tbsp ginger powder

• 03 whole cloves + 01 bay leaf + 01 dried red chilli +01 star aniseed

• Salt to taste

• 01 tsp garlic paste

• 1/3 cup Mustard oil

• 02 cups of water

• 01 tsp ghee and some roasted fennel seed powder , to garnish.

Steps to follow

• Heat oil in a deep bottomed pan / pressure cooker.

• Temper the oil with the whole cloves , star aniseed , bay leaf and dry red chilli - Saute for 30 seconds . Next ,add in the onions along with garlic paste and saute for 2-3 mins .

• Once done , add in the meat along with some salt and all the masala's & braise the meat till slightly browned and you see the oil surfacing. At this point , add in the the cabbage and potatoes and cook on low heat for another 30 mins.

• Add 02 cup's of water and pressure cook , until done.

• Garnish with some ghee and fennel powder and get ready to devour with hot rice / chapatti's !