Mexican Hot Pot

Ingredients

• 200 grams boneless mutton, cut into 1 inch cubes
• 3 tablespoons refined flour (maida)
• ¼ cup red kidney beans (rajma), soaked overnight
• Salt to taste
• 2 medium onions
• 3 tablespoons oil
• 4-5 garlic cloves, finely chopped
• 6 cups mutton stock
• 1 medium potato, cut into ½ inch cubes
• 1 teaspoon Tabasco sauce
• 1 teaspoon paprika powder
• ¼ teaspoon dried thyme
• 2 medium tomatoes, seeded, cut into ½ inch cubes                   
• 1 medium green capsicum, cut into ½ inch cubes                                  
• ¼ teaspoon black pepper powder                                                        

Method 

1. Dust the mutton cubes with refined flour and keep aside.
2. Drain the kidney beans, add three fourth cup water and salt and pressure cook till pressure is released five to six times (five to six whistles).
3. Finely chop one onion and cut the other into half inch cubes.
4. Heat two tablespoons of oil in a deep non stick pan. Add garlic and chopped onion and sauté until light brown.
5. Add mutton and sauté until nicely browned.
6. Add mutton stock and bring to a boil. Add the kidney beans and simmer until the mutton is three fourth cooked.
7. Add the potato and simmer for ten minutes. Add Tabasco sauce, paprika powder and thyme and simmer for a minute. Add the tomatoes and simmer for five more minutes. Remove from the heat. Check if the mutton is cooked.
8. In a separate frying pan sauté the capsicum and onion cubes in the remaining oil and add to the soup.
9. Season with salt and pepper powder and serve hot.

Nutrition Info