Rampur Nawabi Rampuri Gosht Mutton Slow Cooked

Method

1. 1

   Fry birista: Fry sliced onions in ghee until very dark golden. Remove half for garnish.

2. 2

   Mix half birista into marinade: Mix the remaining fried onion into the yogurt marinade with the mutton.

3. 3

   Heat the ghee from birista frying: Add whole spices — both types of cardamom, star anise, cloves, cinnamon and bay leaves. The star anise is the specifically Rampuri touch — not used in standard Awadhi cooking.

4. 4

   Add ginger and garlic: Cook 2 minutes.

5. 5

   Add spice powders: Turn low. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.

6. 6

   Add marinated mutton: Add mutton with all marinade. Cook on medium-high stirring every 3 minutes for 12 minutes as the yogurt reduces.

7. 7

   Add water and salt: Add 1.5 cups water and salt. Bring to a boil.

8. 8

   Slow cook: Cover tightly. Reduce to lowest heat. Cook 55 to 60 minutes until mutton is completely tender.

9. 9

   Add garam masala: Add garam masala. Stir gently.

10. 10

    Serve: Garnish with reserved birista and coriander. Serve with naan or rice.

11. 11

    Note: Rampur — the small Nawabi state in western Uttar Pradesh between Bareilly and Moradabad — had a disproportionately large cultural impact given its size. The Rampur court maintained a library of over 15,000 manuscripts, a school of classical music (the Rampur-Sahaswan gharana) and a distinct culinary tradition. The Rampuri knife (known for its distinctive folding blade) and the Rampuri cooking tradition are both named for this small but culturally significant princely state.