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 . 

Smoke 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.
You can never have enough oil in this dish !

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1 comment:

  1. Your blog is very informative and gracefully
    your guideline is very good.Thank you
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