I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
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Tuesday, 3 June 2014
Nepali Bhutwa Revisited ( Dry Mutton )
1 Kg Mutton ( Pichla Raan )
1 Small Onion
10-12 Dry Red Chilies.
1.5 Tablespoon Garlic Paste
1.5 Tablespoon Ginger Paste
1/2 Teaspoon Methi Seeds
1 Teaspoon Ajwain Seeds
3 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 )
Whole Spice :
2-3 Black Cardamons
A Stick Of Cinnamon
A Bay Leaf
8-10 Black Pepper Corn
About 150 -175 Ml Mustard Oil ( Never can be too little oil ! )
Cut the mutton into small size pieces .
the mustard oil , add the whole spice , once they crackle throw in the
methi seeds ( they will get dark in a few seconds ) and immediately the
ajwain and dried red chilies . Again immediately add the onions . When
onions are almost dark brown add the mutton and salt . The salt will
seal the meat and the juices within .
'Bhuno' ( wok fry ) the mutton on a medium high
flame for 10-15 minutes till it changes color and gets a bit dark ,
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.
Meanwhile mix the garlic , ginger and dhania powder
in enough water to make a flowing paste . Tilt the wok to a side to get
the oil to one side 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 the red chilli powder and cook covered over
low heat for another 15 minutes or so till the oil separates .When the
mutton is nicely cooked add timur ( if you are using ) , cook another
minute to blend in . Your Bhutwa is ready !
Bhuno it well - that is the trick in this version as I dry up all the
water and ensure that the masala is nicely wrapped around each piece as
the photograph shows you.