Mutton mince you’ve heard of but green garlic ? What’s that?
If you walk around the vegetable market these days you will find bunches of fresh garlic – tiny bulbs with long, stringy beards on one end and delicate green leaves on the other. These fresh garlic bulbs were just crying out to me ” buy me! Buy me” .
Being the obliging person I am, I bought them especially since I’d remembered a yummy mutton mince I’d eaten at my dear friend Nilu’s house one day.
Apart from being a dear friend, she is also a great cook. I love going to her house and sampling the delights of her kitchen. One such surprise was a fantastic mince which we had with hot rotis. This dish which is made only in Winter is called “Lassan” or garlic simply because of the huge amount of garlic that goes into it.
- 250 g mutton mince
- 250-300 g fresh green garlic
- 1 tspn ginger garlic paste
- 1 bunch fresh coriander
- 1 tspn cumin seed powder
- 3 eggs
- Generous amount of ghee
- Juice of 1 lemon
- Here's what you have to do
- Wash the mince and boil with garlic ginger paste and salt
- Take off heat and add in the finely chopped green garlic and coriander. Stir in the cumin seed powder and allow to slow cook for 5 - 7 minutes
- Pour into casserole and just before serving crack open 3 eggs and stir. Pour hot ghee and mix well. The heat will make the eggs cook.
- Pour lemon juice on top and serve with hot chapati
As mentioned earlier garlic is very heaty and this dish is perfect for a cold night. But Mumbai’s brief Winter is coming to a close, so go grab the garlic before the chilly winds bid us goodbye!