Saturday, March 3, 2012

nepali meat

Nepali Bhutwa ( Dry Mutton )

1 Kg Mutton ( Pichla Raan )
1 Small Onion
1 Tablespoon Garlic Paste
1 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 . 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 timur ( if you are using ) cook covered over low heat for another 10 minutes or so till the oil separates .

This is a dry mutton dish , superb tasting .


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