Spicy Dhaba Mutton
500 grams Mutton, cut into pieces; 5 cloves Garlic, finely chopped; 2 Onions, finely chopped; 3/4 cup Yoghurt (Curd); 1 tbsp. Cumin Powder; 1 tbsp. Coriander Powder; 4 Cloves; Cooking oil, as required; 3 Green Chillies, (adjust according to your taste); 1 tsp. Ginger, grated; Coriander Leaves, few Sprigs, finely chopped; 2 Tomatoes, finely chopped; 2 Bay Leaves; 3 Cardamom; 1 tbsp. Red Chilli Powder; 1 tbsp. Turmeric Powder; Salt to taste.
Marinate lamb with yoghurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt. Mix well and keep aside for 2 hours. Heat oil in a heavy bottomed pan and add cloves, cardamoms, bay leaves, garlic, ginger; and sauté for a few seconds. Add chopped onion, green chillies and sauté till golden brown. Add in the marinated lamb and cook it stirring every couple of minutes till the lamb is nearly cooked. Now add the tomatoes and green chillies. Cook for 15 to 20 minutes. Now add water and let it cook for another 5-10 minutes. Sprinkle garam masala and cook for another 5 minutes. Once the mutton has cooked tender, turn off the stove and garnish with chopped coriander leaves. You can serve Dhaba Mutton with steamed rice, roti or paratha.
Whisky Tea Toddy
1 tbsp. Honey; 2 ounces Brandy or Whiskey; 1 wedge Lemon (optional); 1 cup strong, Black Tea.
First, pour honey into a glass (or mug). Let the honey settle at the bottom of the glass. Add the Whisky/Brandy. Add the drops of lemon juice – do not stir at this stage, as it will ruin the cocktail. Pour in the steaming hot, brewed Tea (quantity, as per your preference). Now give a light stir to mix the ingredients and enjoy this hot monsoon Cocktail!