Finally I got around to posting this recipe. Have been meaning to do it since long but just let laziness get the best of me. I made bhuna mutton during Eid as my Dad was keen on having mutton. So well he did end up arranging for the meat and his part in the whole “making the dish” was done. But the best part about this is that even though it is called bhuna mutton for which you expect that you’d end up sweating over the stove forever stirring the meat around but that is so not the case. Wee bit of patience is surely needed during the initial steps where the masalas need to be cooked really well and the meat needs to be coated with it but then leave the rest for the pressure cooker to do. And while the pressure cooker is doing it’s thing you get time to clean up so that you need not move a muscle after the delicious meal you savor. So here is the recipe for, if I may say so myself, succulent and delicious bhuna mutton.
Recipe source – self
(Serves 2 hungry people well)
500g mutton pieces on the bone
2 big onions finely chopped
3 slit green chilies
3 tomatoes pureed
1 heaped tsp freshly ground ginger garlic paste
3-4 tbsp oil (you can also use ghee)
1 bay leaf
4-5 pepper corns
1 badi elaichi
1 inch of cinnamon stick
1 tbsp coriander powder
1/2 tsp turmeric powder
2-3 tsp red chili powder
2 tsp kitchen king masala (can be substituted with meat masala)
salt to taste
1/2 + 2 1/2 cups of water
freshly chopped coriander for garnish
1. Heat oil in a pressure cooker on medium heat and then add in the whole masalas. Once they begin to splatter and release aromas add in the ginger garlic paste and cook for about 30 seconds. Then add in the finely chopped onions.
2. Stir the onions around for 5 minutes and then add in the slit green chilies.
3. Cook till the onions go soft and brown but do not caramelize the onions completely.
4. Add in the mutton and stir it well so that all the masalas and onions coat the meat. Cook till the meat changes it’s colour.
5. Add in all the powdered masalas and stir the meat again so that it is well coated.
6. After the raw smell of the powdered masalas disappears add in 1/2 cup of water.
7. Place the pressure cooker lid and let it cook till 3 whistles are done (take a walk around in the house, sip on some beer or use it to clean up the mess in the kitchen :p) . Let the meat cook in the steam till the pressure cooker lid pops open. This is how it will look at this stage.
8. Add the pureed tomatoes and continue cooking till the tomatoes have reduced.
9. Add 2 1/2 cups of water (reduce this if you do not wish to have a lot of gravy like I do to dunk the pav in at the end of the meal!) and salt. Cover again and let pressure cooker whistle go 3 times. Let the steam render some more juiciness to the meat and then its done!! Garnish with freshly chopped coriander or mint.
Serve with pav or chapati, onion slices, fresh mint and a lime wedge!