Ingishti – A one dish meal for meat lovers
- Yield : 1kg
- Servings : 4
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:05 h
A one dish meal for meat lovers
Melt in mouth meat prepared in fragrant spices mixed with soft roti with everybite, and some tang of lemon and onions on the side. That’s how one celebrates the onset of winter. This dish is Ingishti, a one dish meal for meat lovers.
I ate Ingishti / Angishti first after marriage and was blown away by the flavours and texture of this dish. So I learnt to cook Ingishti from my aunt in law who is an expert cook and she says, her mother and mother in law both prepared this wonderful one meal dish and told me that it is called Ingishti I do not know if there is any other name for it. Some of my relatives also call it Surabi (سراب)
So If anyone knows any other name for this delicious meal, please leave a comment. From what I gather this is a meal made in households that are busy. Farmers and farm workers often made this kind of one dish meals.
Adding rotis just before serving is an important and tricky step. The rotis should soak up just enough gravy to make them taste muttony. If you mix the rotis in advance they will soak up all the gravy.
Peasant foods are dishes specific to a particular culture, made from accessible and inexpensive ingredients, and usually prepared and spiced to make them more palatable. They often form a significant part of the diets of people who live in poverty, or have a lower income compared to the average for their society or country. Peasant foods have been described as being the diet of peasants, that is, tenant or poorer farmers and their farm workers, and by extension, of other cash-poor people. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. Characteristic recipes often consist of hearty one-dish meals, in which chunks of meat and various vegetables are eaten in a savory broth, with bread or other staple food. Peasant foods often involve skilled preparation by knowledgeable cooks using inventiveness and skills passed down from earlier generations. Such dishes are often prized as ethnic foods by other cultures and by descendants of the native culture who still desire these traditional dishes even when their incomes rise to the point where they can purchase any food they like. Source: Wikipedia
- Mutton 500 gm (Beef works too)
- Garlic 2 Tbsp grated
- Ginger 2 Tbsp crushed
- Onions 350 gm
- Turmeric 1 Tsp
- Ground coriander 2 Tbsp
- Red Chile powder 1 Tsp
- Whole Peppercorns 3-4
- Cinnamon 1" stick
- Black Cardamom 1
- Cumin seeds 1 Tsp
- Cardamom 3-4
- Cloves 4-5
- Garam Masala 1Tsp
- Curds 4 -5 Tbsp (The curd should be sour)
- Tomatoes 5 boiled, peeled and chopped
- Oil 8-9Tpsb
- Black onion seeds 2 Tbsp (Kalaunj)
- Whole Wheat flour 400 gms
- Fresh coriander for garnish
- Salt to taste
- Ghee 2 Tbsp
Heat most of the oil in a pressure pan and fry one fourth the onions and keep aside for garnishing
In a coffee grinder make a powder of whole peppercorns, cinnamon, black cardamom, cumin seeds, cardamoms and cloves. This is your ground masala.I call it thanda masala -as opposed to garam masala which is roasted before grinding it.
In the same pan, add the remaining onions, allow them to turn translucent and add ginger and garlic. Add the mutton and fry on high heat. After the mutton is fried well, sprinkle half the turmeric, coriander, red Chile and ground thanda masala powders and curd. Continue frying it till all the water gets absorbed and the oil starts floating.
Add the chopped tomatoes, salt fry for about 2-3 minutes. Add about 1.5 glasses of water and shut the lid of the pressure pan. Allow the mutton to cook completely. Allow the mutton to cook for 30 minutes after the first whistle, shut the gas and allow the pressure to drop.
On the side, mix whole wheat flour, kalaungi, remaining turmeric and about 4 Tbsp of oil. Knead the dough and make two large and thick roti's (flat breads). The roti should be very thick and is to be made on tava. (not directly on fire) till it is cooked. After the roti's are cooked, crumble them with your hand and keep aside.
After the mutton is done, open the lid, sprinkle garam masala and switch on the stove. Add crumbled roti's a few minutes before serving. Adjust the water content (if reduced) by adding boiling water, taste for salt. Ingishti is ready now.
Heat Ghee in a small vessel, add 1 Tsp red chili powder and pour it over the prepared Ingishti. Garnish with fried onions and fresh coriander
Serve hot with a slice of lemon.