Lunch Mughalai Non Vegetarian Snacking Traditional Delicacy Weekend Cooking

How To Make Home Style Bhuna Mutton

Last week, I quickly rustled up this Bhuna Meat (Roasted Mutton) or Sukha Meat (Dry Mutton) which took me around half an hour from start to finish. No Onions Chopping, No Tomato Puree or Chopping needed. Nothing. Only rustling up the ingredients and you are done. I was very happy with the result.

In this sultry weather, you do not want to spend much time in the kitchen. And yet you cannot compromise with the quality and taste of your dishes. Once in a while, you want to have a good quality snack and yet want it quickly. So here, I bring you a quick fix Mutton Roast Snack Recipe. Try it in your kitchen and you could thank me later.

About a week ago, I had Mutton in my fridge. Want something easy and quick. So, quickly rustled up this Bhuna Meat (Roasted Mutton) or Sukha Meat (Dry Mutton) which took me around half an hour from start to finish. No Onions Chopping, No Tomato Puree or Chopping needed. Nothing. Only rustling up the ingredients and you are done. I was very happy with the result. Let me share the recipe here for you to try.

Ingredients:

  • 1 Kg Mutton washed and dried
  • 1 Tsp Black Pepper Powder
  • 5-7 Dried Red Chillies
  • 1 Tsp Red Chili Powder (Degi Mirch)
  • Salt to taste
  • 2 Tbsp Desi Ghee (clarified butter)
  • Juice of 2 Lemons

Cooking Process:

In a Pressure Cooker, put the Mutton, Salt, Lemon Juice and Black Pepper Powder. No oil, no water needed. Put it on the medium high flame and mix it for 2-3 minutes. This to blend the ingredients together. Once the Meat starts changing colour, close the lid.

Please wait for the 2 whistles and then lower the flame. Wait for one more whistle and then immediately close the flame. Wait for the steam to release on its own.

Now, once the steam has been released fully, carefully open the cooker and you would see that the mutton is done. You would also notice that some water has been released by the meat.

Now melt some Desi Ghee in a Kadhai (Wok) and add 5-7 Dried Red Chilies. Once the Chilies change colour, add the entire thing from the cooker to the Kadhai.

Keep it on medium high flame and stir occasionally. Let the water dry. At this stage, you may add Red Chili Powder (Degi Mirch) for colour (I added leftover oil from an earlier meat dish which I had skimmed and stored). Mix the entire thing and you are done.

This would render a dry type of Roast Mutton which you could enjoy as starters or as an appetizer. In case you want to turn it into a curry, after doing it in the pressure cooker, add finely chopped onions, tomato puree and some masalas in the Kadhai before adding the Meat and its jucie (Yakhni). Give it a mix and you have a Mutton Curry to go with your Rice or Chapati.

If you have any such easy peasy recipes, do share with me. I shall try in my kitchen and share with others, with due credit to you. Till then….

Bon Appetit !!

Rajesh Tara

MagicOfFlavours

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