This recipe works only with mustard oil, be generous with the oil, and bhuto/bhuno slowly to extract the flavors . We serve this as a finger food too at times as its a dry dish.Potatoes arent normally added.
1 Kg Mutton ( Pichla Raan ) - Cut into small pieces.
2-3 Potatoes - Peel , cube and deep fry ,set aside for later use.
1 Medium Onion.
1/4 Teaspoon Methi Seeds.
1 Teaspoon Ajwain Seeds.
1 Teaspoon Garam Masala.
Whole Spice :
2-3 Black Cardamons.
A Stick Of Cinnamon.
A Bay Leaf.
200 Ml Mustard Oil - Never can be too little oil.
Make a PASTE using 150 Ml Water:
1.5 Tablespoons Garlic Paste.
1 Tablespoon Ginger Paste.
2 Tablespoons Dhania Powder.
1 Teaspoon Red Chili Powder.
1/2 teaspoon Timur ( ground to a paste If you can get hold of this superb herb )- OPTIONAL.
1. Smoke the mustard oil , add the whole spice , once they crackle tip in methi seeds ( they will get dark in a few seconds ) and immediately the ajwain . Now add onions . When onions turn dark brown add the mutton and salt .
2. 'Bhuto' , which means bhuno mutton on a medium high flame for 10-15 minutes till it changes color and gets a bit dark , bhuto 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 nearly done.
3. Tilt the wok to a side to get the oil to the center into which you pour the PASTE . Cook in this position a minute or two till paste is nearly cooked . Blend the paste back into the mutton , add potatoes and cook covered over low heat for another 10 minutes or so till the oil separates .
4. Sprinkle garam masala as you take the dish off the fire.Rest the dish 15 minutes .This is a dry mutton dish which is served at room temperature .
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