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! 🙂
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
Dry roast….one by one and smoke the sliced onions, garlic,
raw mangoes and green chillies (use any exotic variety you like….the spicier the better!)
Once roasted wrap in foil and cool.
The built in steal helps soften and loosen outer peel.
Peel the outer skin of garlic, raw mango and chillies and extract inner pulp.
Transfer to a mixi/blender
Grind the above ingredients into a thick paste using a little water & keep aside.
Also dry roast Khadi lal mirch
and panch phoran.
Meanwhile heat some mustard oil, add a hefty pinch of hing, then the mutton along with whole red chillies, Panch phoran, salt & haldi.
Bhuno the mutton till it starts to accquire a nice brown color. Sprinkle with water intermittently to avoid burning!
Now add the ground masala and continue to bhuno till the masala carmalzes to a deep brown color.
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.
Also add a fistful of chopped mint and simmer for 2-3 minutes!
Garnish with salted
fried green chillies if you like…
and serve the spicy tangy mutton hot with Roti/Rice!
PS: you can also add potatoes…if you like.
This recipe works great with chicken too!
Note: Panch Phoran is a mix of 5 different spices in equal proportion, namely…jeera, rai, kalonji, methi and saunf.