Goulash-e-Hind
January 2, 2013
As they say, if you can’t write a post on the first day of the year, do it on the second. So here goes:
The mercury went on a tailspin from the last week of 2012, and on the 30th, after entertaining guests till the evening, the empty house suddenly felt cold and miserable like a Yorkshire moor. The television did nothing to lift my spirits and i found the kitchen, still swirling with warm flovours of the mutton curry i cooked in the afternoon, inviting.
What now, i asked myself, after switching on the room heater. What would Heathcliff have done were he trapped in a freezing mansion? Pine for Catherine? Nah, a voice told me from within: He would have cranked up the oven and made a pot of Hungarian goulash to keep warm and cheerful!
Now, i did never attempt a goulash before, though i had a nice bowl of it with rice at Taj hotel, Agra. All i could remember was it had a liberal helping of stewed diced carrots and onion rings and that the mutton (they didn’t serve the authentic beef version) was unusually tender.
Determined not to look up the net, i started dicing carrots, onions, tomatoes and garlic pods. There’s a confession for the gastronomic purists: there was no paprika at home, though the mutton chunks were already tender after being marinated in yoghurt for 24 hours.
This, though, was a challenge in itself: the goulash I was to make would take on the flavour of curd; simply put, it could turn into an Indian curry instead of a continental stew. I needed something to neutralize and then overwhelm the curd. What could it be?
The answer lay in the glass in my hand: cabarnet shiraz — Sula’s medium-bodied peppery red wine.
The recipe:
The pan was heated in a jiffy and in went the onion and garlic followed by the tomato. A stir later, i sprinkled a liberal helping of oregano, basil, rosemary, thyme, parsley and pepper to add a Italian twist to was to come. In went the mutton and after five minutes of lightly stir frying it, i poured about six ounces of the wine and an equal quantity of water, just enough to drown the meat. Covering the pan, i let the thing simmer for 45 minutes during which, ahhh, the house started smelling of winey meat and i instantly felt a tad warmer! A couple of chillies slit down the middle and a sprinkling of salt was added and so were another six ounces of wine or so and three cups of water. After an hour of further simmer — yes, you need to be patient because slow cooking takes time — the goulash or whatever you call it, was ready to be had with a baguette.
The next day, i looked up an authentic recipe of Hungarian goulash, though by then it was too late or “too good”, as a dear friend put it after polishing off a bowl of the stew with some fresh sesame bread.
A glance at the recipe (http://homepage.interaccess.com/~june4/goulash.html) of June Meyer whose mother is from Austria-Hungary, makes it clear how much i deviated, unknowingly so, from the authentic dish. But as they say, all’s well that tastes well!
Lovely and fabulous language!! And yummmm…
You flatter me, MFL! Thanks so much 🙂
Such yummy dishes. Loved it by the snaps itself. I wish I could have the recipes over with me so that I could have prepared the same as you did. Very nice post. Keep blogging with lots more.
Hi Shreya,
Thanks for stopping by and liking the blog. More importantly, thank you for forcing me to log on to my blog after nearly 2 years. Please let me know which recipes you want and that will give me an excuse to write a recipe-laden fresh post.
Take care
Hi,
I prepared the dish as u have instructed and it turned out to be just wow. I was actually looking for a spicy mutton roast recipe. If u feel free plz provide me the same I shall be thankful to u. Thank u so much for the warm rep…
Hi Shreya,
Good to know that you made a killer goulash! Wish I could have tasted it 🙂 As for mutton roast, instead of pretending I am the best one to lecture you, here’s a link from the blog of Jamie Oliver, one of my favourite chefs: http://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb/
Or, you could go through this detailed Guardian recipe: http://www.theguardian.com/lifeandstyle/2014/apr/11/easy-roast-lamb-recipe-back-to-basics
PS: The Brits, i feel, do the best roasts: spicy yet understated