Today I decided I want to try something different in Mutton, else my son convinces me to always make his favourite Chilli fry.
I kept getting directives from family members, no white gravy, no coconut, no cashews, nothing heavy, keep it simple homestyle..
Searched for a few recipes but nothing tempted me. Then remembered the masala I make for my biryani and decided to try a variation based on that.
The mutton is cooked for a while in rich onion gravy and it’s flavour comes from the lack of too many masalas and additions, just from the onions and meat roasted gently to extract flavour.
7 sliced onions
300 ml curd
2-3 tbsp Kashmiri Red Chilli powder
3- 4 tsp Kitchen King Masala powder
15 roughly chopped Garlic cloves
4-5 slit Green Chilies
1. Deep fry the onions till crisp and brown. When cool make a paste and keep aside.
2. Heat oil in a pan, add garlic and slit chilies and stir for a couple of minutes till garlic is golden brown.
3. Add the fried onion paste and stir.
4. Now add red chili powder, kitchen king masala powder and salt and mix well. Add little water so that spices don’t burn and mix well for a couple of minutes.
5. Add the mutton pieces and bhunno on high heat for 7-8 minutes.
6. Add curd and mix well. Add half a cup of water, bring to boil, simmer on low heat, cover and cook for half hr.
7. If the mutton is still underdone then add half cup water and pressure cook – 3 whistles and slow on 5 mins.
8. Adjust the seasoning and serve hot. Garnish as desired.
Recipe adapted from Jaspreet Nirula.