The speaker is sharing a recipe for traditional Marwari mutton, a popular dish in Rajasthan, India. The recipe requires 1 kg of mutton, 500-600 grams of onions, ginger, garlic, mustard oil, and various spices, including red chilli, green chilli, and garam masala. The speaker emphasizes the importance of using fresh ingredients, especially ginger and garlic, and warns against using store-bought ginger-garlic paste. The cooking process involves sautéing the onions and spices, adding the mutton and cooking it until the oil separates, then adding tomatoes and other spices. The dish can be cooked in a pressure cooker or traditionally on low heat for 20-25 minutes. The speaker highlights the unique flavor and texture of the dish, which is enhanced by the use of various spices and the slow cooking process.
Here are the key facts extracted from the text:
1. To make mutton, 500-600 grams of onions are required for 1 kg of mutton.
2. The onions should be peeled, and their roots removed to ensure each slice is different.
3. Fine slices of onions are recommended.
4. 1 kg of fresh mutton is required for the recipe.
5. The mutton pieces should be comfortable to cook slowly.
6. Fresh ginger and garlic should be used, not store-bought paste.
7. 2 inches of ginger and 1 black puri of garlic are required.
8. Pure black pepper should be ground to make a paste.
9. Six green chillies are required, and they should be cut in the middle.
10. Mustard oil is recommended for the best results.
11. The vessel used for cooking should allow steam to enter.
12. Half a cup of mustard oil is required.
13. The oil should be heated well before adding spices.
14. A Lagan or a vessel with a similar shape is recommended for cooking.
15. Red chilli is an essential ingredient in the recipe.
16. Green chillies add fragrance and flavor to the dish.
17. The onions should be cooked until they are light in color.
18. The ginger-garlic paste should be added to the pan and cooked on medium flame.
19. Four cloves of garlic should be added to the pan along with the mutton.
20. Pure garlic should be used, and it should be peeled and washed with hot water before adding.
21. One teaspoon of spicy masala, one tablespoon of Kashmiri red chilli, half teaspoon of turmeric powder, and one teaspoon of cumin powder should be added to the pan.
22. Two hybrid tomatoes should be added to the pan, but not chopped, to avoid making the dish acidic.
23. The tomatoes should be roasted for a minute or two to remove the peel easily.
24. The mutton should be cooked until the oil separates completely.
25. Almonds, cashews, and raisins can be added to the dish for flavor and texture.
26. The mutton can be cooked in a pressure cooker or on low flame for 20-25 minutes.
27. Garam masala, dry ginger powder, fresh nutmeg, and a little mace should be added at the end of cooking.
28. The dish should be mixed well and cooked gently on low flame for 20-25 minutes.