Smoking Hot Mango Mutton

With raw mangoes coming in season….try out this wonderfully tangy huttke dish that will absolutely delight your taste buds, one taste and you will be hooked! 🙂image

Ingredients:
24 medium size mutton chops
1 large onion
1 whole Pod of Garlic
1 inch ginger
4-5 jalapeños or any hot green chilli you like.
1 heaped tsp Panch phoran ( or 1/4 tsp each of kalonji, jeera, methi, saunf and rai)
4-5 whole red chillies
2 tbsp mustard oil
2 heaped tsp of Gur

Method:
Dry roast….one by one and smoke the sliced onions, garlic,image

raw mangoes and green chillies (use any exotic variety you like….the spicier the better!)image

Once roasted wrap in foil and cool.image

The built in steal helps soften and loosen outer peel.image

Peel the outer skin of garlic, raw mango and chillies and extract inner pulp.image

Transfer to a mixi/blenderimage

Grind the above ingredients into a thick paste using a little water & keep aside.image

Also dry roast Khadi lal mirchimage

and panch phoran.image

Meanwhile heat some mustard oil, add a hefty pinch of hing, then the mutton along with whole red chillies, Panch phoran, salt & haldi.image

Bhuno the mutton till it starts to accquire a nice brown color. Sprinkle with water intermittently to avoid burning!image

Now add the ground masala and continue to bhuno till the masala carmalzes to a deep brown color.image

Then add enough water to make a ‘latpata’ (saucy) gravy and cook covered on a low flame with a weight on top…till tender and falling off the bone, about 1 hour.
Before serving, add a little gur/brown sugar
The addition of Gur balances the sourness of the raw mango…and lends a glossy look to the chops.image

Also add a fistful of chopped mint and simmer for 2-3 minutes!image

Garnish with saltedimage

fried green chillies if you like…image

and serve the spicy tangy mutton hot with Roti/Rice!

image

PS: you can also add potatoes…if you like.image

This recipe works great with chicken too! image

Note: Panch Phoran is a mix of 5 different spices in equal proportion, namely…jeera, rai, kalonji, methi and saunf.image

6 Comments

  1. Cooking diva

    WOW! This sounds super yummy even though I don’t eat mutton!

  2. Sally Murray

    “Note: Panch Phoran is a mix of 5 different spices in equal proportion, namely…jeera, saunf, kalonji, methi and saunf.” That is 4. What is the 5th one? Looks like Mustard.

  3. You used only one onion? I can see a few roasting in the picture so I got confused. I’m wanting to make it tomorrow

    • ruchiairen

      I make extra masala and freeze for next time…that’s why you see more quantity in the pics! 🙂

  4. That looks awesome!! Where to buy the mesh on which you kept the mangoes for roasting?

    Thanks,
    Gauri

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