It’s the season for stem

Pushpesh Pant

Kamal kakadi aka bhain is enjoyed in a range of delicacies in Kashmir, Punjab and UP. And the likes of korma, kaliya and salan are encountered in different avatars in different regions. But in our long years of gluttonous globe-trotting, we haven’t tasted a duet played by these two ingredients. We thank our friend Zubair from Hyderabad, now settled in Delhi, who came up with this. The spicing is inspired by Kashmiri classics redolent with saunf, saunth and hing. We have replaced garlic with hing and saunth with ginger paste.

Kamal Kakadi Gosht

Ingredients

• Lotus stems 500g
• Mutton 750g
• Curds 1/4 cup (hung and whisked)
• Onions 250 g
• Garlic paste 1tsp
• Ginger paste 1 tsp
• Turmeric powder 1/2 tsp
• Red chilli powder 1 tsp
• Cumin powder 1 tsp
• Coriander powder 2 tsp
• Fennel seed powder 1 tsp
• Mustard oil 1 cup
• Salt to taste

Method

Scrape and wash the lotus stems. Remove the tips with a sharp knife. Cut into diagonal pieces. Wash and pat dry the meat. Marinate it in curd for 3-4 hours. Heat oil and then add asafoetida and stir. Then add the onions and fry for a minute. Now put in the meat along with the marinade and stir till the meat turns brown and moisture evaporates. Now add the lotus stems along with powdered spices and ginger and garlic paste. Stir for about two minutes and add 1/2 cup boiling water. Cook on medium heat for about 20 minutes or under pressure till one whistle. Let the pressure reduce on its own. Serve with steamed rice or hot phulka.