New Update
| Main ingredients | Boneless mutton, Cinnamon, Star anise, Green cardamoms, Cloves, Black peppercorns, Cumin seeds, Fennel seeds, Coriander seeds, Dried red chillies, Sichuan peppers, Ginger, Garlic, Red chilli flakes, Mustard oil, Puffed rice |
| Cuisine | Nepali |
| Course | Main course mutton |
| Prep time | 1-2 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 500 grams boneless mutton, cut into 1 inch pieces
- 1 inch cinnamon
- 2 star anise
- 4-5 green cardamoms
- 7-8 cloves
- 7-8 black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (saunf)
- 2 tablespoons coriander seeds
- 4-5 dried red chillies
- ½ teaspoon Sichuan peppercorns
- 1 tablespoon finely chopped ginger
- 2 tablespoons finely chopped garlic
- 1½ teaspoons red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli flakes
- Salt to taste
- 1 lemon, halved
- ¼ cup + 2 tablespoon diagonally sliced spring onion greens
- 5-7 tablespoons mustard oil
- 1 inch ginger, cut into strips
- 10-12 garlic cloves, vertically sliced
- To serve
- 1 cup puffed rice (kurmura)
- Onion slices as required
- Lemon wedges as required
- Green chillies as required
Method
- Heat a non-stick pan, add cinnamon, star anise, green cardamoms, cloves, black peppercorns, cumin seeds, fennel seeds, coriander seeds, dried red chillies and Sichuan peppercorns and dry roast till fragrant. Take the pan off the heat and allow to cool slightly.
- Transfer the roasted spices into a mixer jar, and grind to a fine powder.
- Take mutton in a large bowl, add ginger, garlic, red chilli powder, turmeric powder, red chilli flakes, 1 tablespoon ground spice powder, salt, and squeeze the juice of the lemon directly into it. Add ¼ cup spring onion greens and 2-3 tablespoons mustard oil and mix well. Set aside to marinate for 1-2 hours.
- Heat remaining mustard oil in a kadai till it smokes. Add mutton, mix and sauté on high heat for 3-4 minutes.
- Reduce heat to medium and continue to cook, stirring every few minutes, for 10-15 minutes or till the mutton is cooked completely.
- Transfer the mutton pieces onto a plate.
- Add ginger and garlic into the oil remaining in the pan, mix well and saute for 2-3 minutes. Add remaining 2 tablespoons spring onion greens and mix till well combined.
- Add ½ teaspoon ground spice powder and mix well. Switch the heat off.
- Transfer the mutton into a serving plate, serve hot with the ginger-garlic mixture sprinkled over puffed rice, onion slices, lemon wedges and green chillies.
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