Marinated Mouthwatering Mutton Bhuna
Serves 6
More effort
Prep:
Cook:
Marinate overnight or for 2-3 hours before cooking
This recipe will bring the vibrant colours, images and smells of India to your kitchen without splashing out on an expensive flight. Just imagine the rays of the sun smiling across a bustling indian town; cars and rikshors hooting, the explosion of street food aromas such as crispy fried pakoras and authentic curries whizzing across under your nose. And finally to add garnish to your imagination, just think of coriander green, vibrant turmeric yellow, burnt saffron orange, rustic masala browns and sharp chilli reds. Well that’s how I feel when I cook my curries and that’s how I want you to feel too. This recipe will bring the vibrant colours, images and smells of India to your kitchen without splashing out on an expensive flight. Just imagine the rays of the sun smiling across any bustling indian town; cars and rikshors hooting, the explosion of street food aromas such as crispy fried pakoras and authentic curries whizzing across under you nose. And finally to add garnish to your imagination, just think of coriander green, vibrant turmeric yellow, burnt saffron orange, rustic masala browns and sharp chilli reds. Well that’s how I feel when I cook my curries and that’s how I want you to feel too.
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Showing items 1 to 6 of 6
- Mutton pieces 1Kg
- Garlic Paste 1 tablespoon
- Ginger Paste 1 tablespoon
- Chilli powder 1 teaspoon (you can increase it to 2-3 teaspoons if you prefer it hot
- Tumeric powder 1 teaspoon
- Jeera and Cumin powder 1 teaspoon
- Garam masala 1 teaspoon
- Mustard oil 1 tablespoon
- Dried Kishoor Methi leaves (otherwise known as fenugreek) 1 handful - you can buy this from an asian grocers
- Tomato Puree 2 tablespoons
- Sunflower oil 3-4 tablespoons
- 4 Large chopped onions
- Punch Puron (5 excotic indian raw spices) 1 handful - you can buy this from an asian grocers
- Salt 1 tablespoon
- Handful of fresh coriander leaves
Method
step 1
In a bowl, add all ingrediants to the mutton and mix throuroughly and either leave overnight in the fridge or marinade for at least 2-3 hours. *Ingredients required for the marinade are Mutton, Garlic Paste, Ginger Paste, Chilli powder, Tumeric powder, Jeera and Cumin powder Garam masala, Mustard oil, Dried Kishoor Methi leaves, tomato puree.step 2
In a pan add oil and heat it on medium gas for 1 minutes. Add the punch puroon for 30 seconds, add onions, salt and stir.step 3
Cook the onions for 20 minutes on low-medium heat with lid on and stir every 5 minutes. You can add a bit of water (half a cup) if you feel the onions are drying up in the oil. When the onions have caramalised (turned brown), add tomato puree and stir for a few minutesstep 4
Now add the marinated meat, stir thoroughly, add half a cup of water, stir again and put the lid on allow it to cook over low-medium heat for about 1 hour to 1 hour 30 minutes. Stir every 10 minutesstep 5
Check to see if the meat feels tender and garnish with finely chopped corianderstep 6
Big tip if you don't have the time to stir over a stove: You can cook this in a pressure cooker for 40 minutes. Just bung all the ingredients (after marinating the meat) into the pressure cooker with 1 cup of water and let it do the hard work.
