Roasted Mutton (Dry Mutton)  

• Servings: 4
• Preparation time: 12 minutes.
• Frying time: 53 minutes.
• Cooking time: 15 minutes.
• Total time: 80 minutes.

If you have guests coming over and you definitely want to serve them with an unusual delight of succulent and fiery hot delicacy then this is the recipe you must try.

The extra-ordinary characteristic of this dish is that it uses the method of pounding the meat before cooking it. The purpose of pounding meat provides a smooth and even texture to the meat while also making the tissues softer and absorbent.  It helps in tenderising the tough cuts and the hard muscles and makes it easier to chew and eat.  The uniform thickness that comes through pounding also makes it look better.

Also I have used the pressure cooker to build up the cooking in a less time consuming manner. Ingredients used here are rich and spicy in flavour and this certainly will be a novel pleasure to your taste buds.

Ingredients:

• Mutton: 500 gm
• Onion: 200 gm
• Tomato: 1 medium
• Chilli powder: 2 teaspoon
• Coriander powder: 2 teaspoon
• Turmeric powder: 2 teaspoon
• Cloves: 4 no.
• Garam masala powder: 1 teaspoon
• Garlic flack: 4 no.
• Garlic paste: half teaspoon
• Ginger: 2 teaspoon (paste)
• Oil: 4-5 table spoon
• Salt: 1 tablespoon (as per taste)
• Cumin seed: 1 teaspoon
• Water: 200 ml

Preparation:

1. Clean and wash mutton.
2. Remove bones.( removed bones can be used for mutton soup or stock)
3.  Slightly pound, the boneless pieces with wooden hammer.
4. Clean garlic pods.
5. Cut onion and tomatoes into small pieces.

Method:

1. Heat oil in a pressure cooker till smoke is coming; put clove, cumin seed and 4 flacks, of garlic, fry till garlic become light brown in colour, add onion until reach light brown in colour on high flame. (About 7-10 minutes)
2. Add chopped tomato, ginger paste, and fry it about 3-5 minutes; add mutton, chilli, coriander powder, reduce to low flame.
3. Fry mutton till liquid dries up (about half an hour); add salt and continue to roast for another 5 minutes.
4. Add water; close lid and bring to full cooking pressure, reduce to lower heat and cook for 10-12 minutes.
5. let it be cool; place cooker on stove and allow it to dry (if some water is left).
6. Add Garam masala powder and chopped coriander leaves.
7. Serve hot with Basmati rice or chapatti.
8. You can serve this as starter.

Roasted Mutton (Dry Mutton)   by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.