Smoking Hot Mango Mutton

Posted

May 10, 2016


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

  1. May 11, 2016 Cooking diva

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

    Reply
  2. May 13, 2016 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.

    Reply
    • May 17, 2016 ruchiairen

      Oops…will edit. Yes it is mustard.

      Reply
  3. May 21, 2016 Swati

    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

    Reply
    • May 23, 2016 ruchiairen

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

      Reply

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