Thursday, December 26, 2013

MILITARY FOOD - ARMY STYLE COOKING - FAUJI “LANGAR WALA” MUTTON CURRY RECIPE

MILITARY FOOD - ARMY STYLE COOKING


FAUJI “LANGAR WALA” MUTTON CURRY
A “Try it at Your Own Risk” Recipe
By
VIKRAM KARVE

Let me share with you a recipe given to me a Foodie “Fauji” Brat.

(By the way, in the Army, the Cook House for Soldiers is called Langar and hence the name “langarwala” mutton curry)

FAUJI “LANGAR WALA” MUTTON CURRY

1. Take a pan, pour in a liberal quantity of oil (preferably mustard oil) and put it on the stove.

2. When the oil is hot, add cut onions, sauté till brown.

3. Add finely chopped ginger, garlic and green chillies and sauté.

4. Add chopped Tomatoes, stir and sauté.

5. Add Powdered Spices (Turmeric, Dhania, Jeera, Red Chilly Powder) and stir.

6. Now add Beer (5 spoons) + Rum (4 spoons) + Gin (3 spoons) + Whisky (2 spoons) + Vinegar (1 spoon)

7. Stir and sauté till the oil separates from the gravy.

8. Add 1 Kg of Mutton (cut in medium size pieces), stir and sauté.

9. If required, add a little water from time to time to prevent mutton from sticking to the pan.

10. After some time the oil will separate from the “mutton masala” gravy.

11. Now add salt and “meat masala powder” and stir.

12. Now add enough hot water, mix and bring to boil.

13. Once the gravy boils, lower the heat, cover the pan, and allow to the mutton to cook on low heat for 30 – 60 minutes till the mutton is fully cooked to your satisfaction. If you like your meat soft and well-done, cook the mutton till it almost falls of the bone.

14. Marinating the mutton by rubbing it with raw papaya tenderizes the meat and makes is cook faster.

15. Once the mutton is cooked, season with black pepper and garnish with freshly chopped coriander.

16. Serve hot with chappati, roti, phulkas or even with fresh buns, bread or pav. Or, if you prefer, you can have this curry with rice too.


Disclaimer:
1. Try this “experimental” recipe it at your own risk
2. Skip step 6 if you are a teetotaller.
3. Exact Quantity/Proportion of ingredients as per your culinary experience and taste.

Tip:
They say that “Fauji” Mutton Curry tastes better after you have downed a few pegs of Rum.


RUM and COOKING

In my early days of cooking, I cooked with a glass of “Rum–Paani” at my side (and a bottle of Rum nearby).

My recipe would have read this way:

1. Pour a large peg of Rum and top up the glass with Water.

2. Place the pan on the stove.

3. Have a sip of rum.

4. Add oil to the pan.

5. Have two sips of rum.

6. Add chopped onions and sauté.

7. Sauté till you finish your glass of Rum-Paani.

8. Add ginger, garlic, chilly paste and mix.

9. Make another drink of rum-paani.

… And so on and so forth till you add the mutton and cover it to cook on slow fire …

After you cover the mutton curry to let it cook, you may relax for some time.

In the interregnum, you must have 3 large pegs of rum.

After this, taste the meat.

Then have another peg of rum till the mutton curry is fully done, and then start eating it piping hot.

Depending on the quality of the mutton (and your mood) this dish should take around 5-6 large pegs of Rum with Paani for it to be fully ready.

And after imbibing that amount of Rum, you too will be fully in the mood to relish the delicious “Fauji” Mutton Curry.

Cheers! Happy Eating!

VIKRAM KARVE
Copyright © Vikram Karve 
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work. 
© vikram karve., all rights reserved. 

NB:
All stories in this blog are a work of fiction. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.
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About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer and blogger. Educated at IIT Delhi, IIT (BHU) Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and an anthology of short fiction. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional  and academic research papers in journals and edited in-house journals and magazines for many years, before the advent of blogging. Vikram has taught at a University as a Professor for 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing and blogging. Vikram Karve lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

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