Nona Gosht | Recreating a 200+ years old Anglo Indian Recipe | Mutton Recipe | Goat Recipe |

Nona Gosht

Ingredients:
2-3 lbs of mutton (goat) leg
1 cup mustard oil
1 cinnamon stick 4 cloves 6 cardamoms ground finely

Marinade and Sauce
Coriander leaves (cilantro)
10 cloves garlic , ground to a paste
5 cm ginger, ground to a paste
60 g (½ cup) of cashew nuts
75 g (½ cup) of raisins (soaked in water overnight)
70 g (½ cup) of almonds (soaked overnight, then peeled)
10 green chillies
125 ml (½ cup) rum (optional)
250 ml (½ cup) curd
¼ cup mustard oil
1½ tsp of salt
½ tsp nutmeg

Instructions:
-Place all marinade ingredients into a chopper and chop to a fine paste.
-Divide the mixture into two equal halves.
-Smear half the mixture on the mutton (goat) leg and massage it in for 5 minutes.
-Keep the marinated meat in a glass container and cover with cling film.
-Refrigerate for 7-8 days
-Reserve the other half of the mixture for the sauce by putting it in an airtight container and store it in the fridge.
-Take the marinated leg out of the fridge at least 1 hour before cooking to let it come to room temperature.
-Preheat the oven to 200˚C (400˚F). Optionally you can also cook on stove top.
-Heat ½ a cup of mustard oil in a large pan and fry the mutton leg on medium heat, to brown on all sides. Reserve the oil for preparing the sauce.
-Slow cook it on a stove (low to medium heat)
-For authentic experience, cook in an earthen pot.

Disclaimer: The ingredients and recipes provided are based on personal choice and preference. If you have any health restrictions, allergies, or dietary concerns, please exercise caution and consult with your dietician or healthcare professional before trying these recipes. Your safety and well-being are important.