Chutagi

Ingredients

• ½ cup whole wheat flour (atta) + for dusting
• Salt to taste
• 4 tablespoons oil
• 200 grams boneless mutton, cut into ½ inch pieces
• 2 tablespoons chopped garlic
• 2 medium white onions, chopped
• 2 medium kohlrabies (navalkol), peeled and cut into ½ inch pieces
• 2 medium carrots, peeled and cut into ½ inch pieces
• 2 medium potatoes, peeled and cut into ½ inch pieces
• Salt to taste
• Crushed black peppercorns
• ½ teaspoon red chilli powder
• 5 cups mutton stock
• 2 medium tomatoes, chopped
• 16-20 spinach leaves, roughly chopped

Method

1. Take whole wheat flour in a bowl, add salt and 5 tablespoons water, mix and knead into form semi soft dough. Cover with a damp cloth and set aside for 10-15 minutes.
2. Dust some whole wheat flour on the surface and roll out the dough into semi thick disk.
3. Cut into small roundels with a cookie cutter. Apply little water on the edges, pinch 2 edges and then pinch remaining edges to get the desired shape. Keep them on a plate and set aside.
4. Heat oil in a non-stick wok, add mutton and sauté on high heat for 3-4 minutes. Drain onto a plate and set aside.
5. Add garlic and white onion to the oil remaining in the same pan, mix and sauté till translucent.
6. Add kohlrabi, carrots and potatoes and mix well. Add salt, crushed black peppercorns and red chilli powder and mix well.
7. Add 3 cups mutton stock, cover and cook for 5-6 minutes.
8. Add mutton, prepared dough pieces, remaining stock and tomatoes and mix well. Cover and cook for 10-15 minutes.
9. Add spinach and mix well and cook for 2 minutes.
10. Transfer into individual serving bowls and serve hot.