Khow Sway in a jiffy

Mrs. G was famous for her Khow Sway and her Waffles. Of course she didn’t serve them both together but whenever she called you for a Sunday lunch where she served Kohw Sway, it was akin to being called for an audience with the Queen. Similarly, a brunch invitation for Waffles was considered a great honour. And what a production it was….. She would have the bowls lined up on one side of the table and on the other would be a neatly arranged row of accoutrements : finely chopped green onion, thinly sliced onion, green chillies, chopped coriander, and wedges of lime. In the middle of the table would be  a bowl of steaming hot noodles and another bowl of steaming hot rice. Waiting for the piece de resistance would be  a finely carved wooden coaster flanked by a heavy ladle. Mrs. G would grandly point to all the accoutrements ( time after time) and explain how each one added to the flavour of the Khow Sway which would be brought out with a flourish by her faithful Raju to an imaginary fanfare of trumpets!

I always wonder why she made such a big song and dance about this dish which I found out later is never even served in Burma or even if it is, not under this name. I also found out how easy it is to make ! Late last evening Anna Shetty informed me that she would be coming over to lunch. I immediately called Abdul my mutton wallah and asked him to home deliver some boneless meat. I also called for some coconut milk and that was it!
To make the mutton know sway I got together
500 g boneless mutton cut into bite sized cubes
1/4 tspn turmeric
1/2 tspn red chilli powder
I tbspn coriander powder
1/2 tbspn cumin seed powder
1 tspn garlic ginger paste
Salt to taste
After washing and patting dry the meat, I mixed all the dry masala powders with the meat and allowed it to marinate for a while.
In the meanwhile I got together
3 onions finely sliced
6 cloves of garlic
I deep fried them both separately till they turned golden brown and kept them aside in separate bowls
For the gravy I used
1 large onion grated
1 tbspn chickpea (besan) flour
2 tbspns oil
200 g coconut milk
I heated up a pressure pan and added the oil left over from frying the onions and garlic. I added the grated onions and sauted them till they turned brown.
I then added the marinated meat and stirred till well browned.
I added the chickpea flour and after a few minutes of roasting, added a cup of water , added the salt and allowed the meat to cook for 6 whistles in the pressure pan.
I let the pressure fall off by itself as the meat tends to become hard if the lid is yanked open and then added the coconut milk.
So this then was the Khow Sway. Easy isn’t it?

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bellybytes

An accidental cook who likes to travel, read, watch movies and do yoga. Currently busy with full time granny duties.

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