Today I cooked BHUNA MUTTON, without using water. The less gravy one goes well with any kind of South Asian flat breads. Mutton marinated overnight with a souring agent and slow cooked to perfection. What you get is tender pieces of mutton soaked in its own juices made flavourful with aromatic spices. This recipe is largely influenced by the maestro Sanjeev Kapoor.
Mutton : 1kg
Onion : 2 big
Garlic Paste : 3 tbsp
Ginger Paste : 2tsp
Coriander Powder : 2 tsp
Plain Yogurt : 200 gm
Caraway Seeds[sha jeera] : 1/4 tsp
Coriander Leaves : 2 sprigs
Tomato : 2 medium
Cinnamon stick : 2 one inch sticks
Salt : As required
Turmeric Powder : 1 tsp
Red Chilli Powder : 2 tsp
Oil : 3 tbsp
Wash the mutton thoroughly.
Marinate with beaten yogurt, half of ginger-garlic paste, salt and turmeric. Store in an airtight container and refrigerate overnight.
Take out 2 hours before cooking. Slice the onions and wash. Chop and wash the coriander leaves. Cut and wash the tomatoes.
Heat oil in a wok. Temper with a bay leaf, caraway seeds and crushed cinnamon sticks.
Add the sliced onions. As they turn brown, add the rest of the ginger-garlic paste and turmeric.
Fry till the spices separate from the oil. Add the mutton. Stir and cover.
Open cover every 5 minutes and stir to avoid burning.
After 30 minutes add the tomato pieces.
After another 15 minutes, open cover and add the coriander powder, chilli powder and salt. Stir and cover.
Open cover after 10 minutes and add the chopped coriander leaves. Stir and switch off.
Serve hot with any kind of chapati !!