Sunday, 7 December 2014

Nepali Masu


Another gem from the Nepali Kitchen
750 Grams Mutton ( Pichla Raan ) -Cut the mutton into tiny size pieces .
1 Small Onion
15 Dry Red Chilies.
2 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1/3d Teaspoon Methi Seeds
1 Teaspoon Ajwain Seeds
2 Tablespoons Freshly Pounded Coarse Dhania Powder
Teaspoon Red Chili Powder - To taste.
1/2 teaspoon Timur ( ground to a paste If you can get hold of this superb herb )
Salt
About 150 Ml Mustard Oil
Smoke the mustard oil , add methi seeds ( they will get dark in a few seconds ) immediately add ajwain and dried red chilies . Add the onions . When onions are almost dark brown add the mutton and salt 'Bhuno' ( wok fry ) the mutton on a medium high flame for 15-20 minutes till it changes color and gets a bit dark sprinkling water as needed , bhuno well scraping the bottom and evenly cooking the mutton . Next add about 100 ml of water and cook covered over medium heat till the mutton is 90 % done.
OR at this stage when you add water give it a pressure shot for 2 whistles and allow it to cool down.
When mutton is 90% done add ginger garlic and red chili powder and bhuno mutton another 15 minutes to blend all flavors.Take off heat - now add timur if you are using it and add the dhania powder - mix well and allow mutton to sit covered for 15 minutes.This is eaten at room temperature normally .
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