| Prep Time | 3 hours |
| Cook Time | 30 minutes |
| Servings |
people
|
- 600 gms boneless mutton
- 2 onions chopped medium-size
- ¾ cup Yoghurt
- ½ tsp Ginger Paste
- 1 tsp Garlic paste
- 1 tbsp raw papaya paste
- 1 tsp red chilli powder
- 1 tsp coriander powder roasted
- 1 tsp Chaat masala
- ¾ tsp Cumin Powder
- Salt as per taste
- ½ tsp Black pepper powder
- ½ tsp garam masala
- 1 tbsp Lemon Juice
- oil as needed
- 1 beetle leaf
- 1 tbsp butter
- 2 charcoal pieces
Ingredients
|
|
- In a bowl, whisk together curd, raw papaya paste, red chilli powder, coriander powder, black pepper powder, chaat masala, salt, cumin powder and ginger-garlic paste. Now add mutton pieces, mix well and marinate for about 2-3 hours.
- In a wide pot, heat oil and add chopped onions. Fry until light brown and then add marinated mutton. Mix well and add some water, cover it and cook until the mutton turns tender. Continuously stir the mutton until the oil separates.
- Add garam masala, lemon juice, mix well and turn off the flame. In the middle of the pot, make space and place a beetle leaf along with burning coal and pour a little melted butter or ghee on it. Immediately cover the pot and leave it for about 3-4 minutes until the smoke is absorbed.
- Garnish with onion, tomato and lemon slices and top with some freshly chopped coriander. Serve hot with naan or pav.
Recipe Tips
If you have enough time, marinate and refrigerate the mutton for about 6-7 hours. It helps tenderise the meat and makes it soft.
Share your version of this recipe
How do you cook mutton at home? Variations are always welcome, so don’t forget to share your version of the recipe with us.
Frequently Asked Questions
Why does the mutton turn chewy even after marinating it?
If your mutton isn’t cooked at the right temperature for enough time it tends to become hard and chewy. To avoid this, slow cook the mutton on low flame for about 3 hours (if you have enough time) or use a meat tenderiser like papaya, buttermilk, salt and pepper.
Which portion of mutton is tender? Mutton legs and loin chops are some of the tender portions and are also rich in flavour.