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Another treasure saved for a rainy day. I had saved this recipe by someone who makes amazing non vegetarian food – Jaspreet S Nirula nearly 6 years ago. Never got around to making it till now.
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Cyclone Nisarga seemed to threaten Mumbai and if this would have been my last meal, I would have died a happy soul. Luckily am still alive and ready to share this amazing dish with everyone.
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It’s slow cooked with minimal ingredients and given enough time to allow the flavours to develop. This dish does not need effort but lots of patience. I paired it with laccha paratha as pati banned me from making Naans. But what a wonderful combination. Am waiting to eat the leftovers tomorrow as am sure the flavours will develop more.
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INGREDIENTS
Mutton 500gm
For Marinade:
2 tsp Garlic paste
2 tsp Ginger paste
2 tsp Green Chili paste
1/4 cup coriander leaves crushed
1-2 tbsp Curd
Salt
3 grated Onions
10 chopped Garlic cloves
4 Whole kashmiri red chilies
2 tsp Red Chili powder
2 tsp Coriander Powder
1 tsp Turmeric
1 tsp Cumin powder
1 tsp Garam Masala powder
Nutmeg a couple of pinches
3-4 tbsp Mustard Oil
Salt to taste
Green coriander for garnish
Juice of half lime
METHOD
- Firstly, marinate the mutton with ginger, garlic, green chili paste, curd, salt and crushed green coriander leaves.
- Leave it in the refrigerator and let it marinate for 24 hours.
- Now take a heavy bottomed pan – heat oil (smoke the oil first, reduce the temperature)
- Add whole red chilies, garlic cloves and grated onions. Stir fry for 5-6 minutes until the onions start getting that slightly golden tinge.
- Now add the marinated mutton and bhunno on high heat for 7-8 minutes.
- Next add the dry spices along with salt except the cumin powder and garam masala powder. Add very little water to ensure the spices do not burn.
- Lower the heat, cover and cook the mutton. Keep stirring it in between.
- It would take around an hour or 1.5hrs for this bhunnoing process and also for meat to get cooked properly (depending on the quality of meat).
- Once the meat is cooked, add cumin powder and garam masala. Adjust the seasoning, sprinkle nutmeg powder and mix well.
- Squeeze some lime abd serve hot garnished with coriander leaves.
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