Cooking for “Drunkards” – “Drunkard” Mutton Curry – “Try it at Your Own Risk” Recipe

COOKING FOR “DRUNKARDS” 

“DRUNKARD” MUTTON CURRY

A “Try it at Your Own Risk” Recipe

By

VIKRAM KARVE

Long ago – I was a “Drunkard” 

In fact – I was a “Drunkard” and a “Foodie” 

During those glorious days – I would exercise a lot too – and – the evening exercise followed by imbibing of alcohol built up a voracious appetite in me – so I would cook too.

Let me share with you a recipe I cooked during my Happy “Drunkard” Days....

“DRUNKARD” MUTTON CURRY

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

Those days I loved HERCULES XXX Rum – later – I started drinking Old Monk Rum.

My recipe would have read this way:

1. Pour ONE LARGE PEG of Rum – and top up the glass with Water.

2. Place the cooking pan on the stove.

3. Have one sip of Rum.

4. Add oil to the pan.

5. Have two sips of Rum.

6. Add chopped onions and sauté.

7. From time to time keep generously sipping Rum from your glass – and sauté the onions till you finish your glass of Rum-Paani (Rum with Water).

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

9. Make another drink of Rum-Paani (the second LARGE PEG of Rum)

10. Have one sip of Rum 

11. Add add the mutton – blend well in the mixture.

12. Have one sip of Rum 

13. Cover the vessel and let the mutton cook on slow fire

14. After you cover the mutton curry to let it cook – you may relax for some time. During this relaxation period – you must have THREE LARGE PEGS of Rum. 

(I have to count my drinks – but by now – during the cooking process – you would have imbibed FIVE LARGE PEGS of Rum – the first peg filled in the glass before starting to cook – the second after sautéing onions, ginger, garlic, chilly paste etc – then THREE LARGE PEGS after you have added the mutton, covered the vessel and the mutton curry is cooking over slow fire...)

15. After this – taste the meat.

16. Then – have ONE MORE LARGE PEG of Rum till the mutton curry is fully done. 

17. If the mutton is not fully done – have another LARGE PEG of Rum. 

18. By now – the mutton is likely to be properly cooked and ready to eat. 

Then – start Eating the Mutton Curry piping hot – with Bread or Rice (which you can cook on the side in a pressure cooker)

Depending on the quality of the mutton (and your mood) – this dish should take around 6 to 7 LARGE PEGS of Rum for it to be fully ready.

And – after imbibing 6 or 7 large pegs of Rum (half a bottle of Rum) – you will be fully in the mood to relish the delicious “Drunkard” Mutton Curry. 

Disclaimer:

1. This is an “experimental” recipe – so try it at your own risk

2. Skip this recipe in case you are a Teetotaller.

3. Vary the Exact Quantity/Proportion of ingredients as per your culinary experience and taste.

Tip:

It is my experience that “Drunkard” Mutton Curry tastes better after you have downed a generous amount of Rum – if you have cooked the dish yourself – then you would surely have half a bottle of Rum inside you – but – even if you are a guest – you better be drunk enough to enjoy this dish – after all – it is called “Drunkard” Mutton Curry

Cheers...!!! 

Happy Cooking...!!!

Happy Eating...!!!

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

1. This is an “experimental” recipe – so try it at your own risk. Skip this recipe in case you are a Teetotaller. Vary the Exact Quantity/Proportion of ingredients as per your culinary experience and taste.

2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

Extract from of my Food Blog Post MILITARY FOOD - ARMY STYLE COOKING : FAUJI “LANGAR WALA” MUTTON CURRY posted by me Vikram Karve online earlier in my Academic and Creative Writing Journal Blog at url: http://karvediat.blogspot.in/2013/12/military-food-army-style-cooking-fauji.html  and http://karvediat.blogspot.in/2016/01/military-cuisine-langar-wala-mutton.html