A spicy flavourful meat recipe normally consumed together with puffed rice, tastes beyond amazing. Mutton pieces dressed in masalas is a delight to eat, so try now.

MUTTON TAAS

Ingredients

500 grams boneless mutton, cut into 1 inch pieces
1 inch cinnamon stick
2 star anise
4-5 green cardamoms
7-8 cloves
7-8 black peppercorns
1 tsp cumin seeds
1 tsp fennel seeds (saunf).
2 tablespoons coriander seeds.
4-5 dried red chillies.
1/2 tsp Sichuan peppercorns.
1 tbsp finely chopped ginger.
2 tablespoons carefully chopped garlic.
1 1/2 tsps red chilli powder.
1/2 tsp turmeric powder.
1 tsp red chilli flakes.
Salt to taste.
1 lemon, halved.
1/4 cup + 2 tbsp diagonally sliced spring onion greens.
6-8 tbsps 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.

Technique.

1. Dry roast cinnamon stick, star anise, green cardamoms, cloves, black peppercorns, cumin seeds, fennel seeds, coriander seeds, dried red chillies, and Sichuan peppercorns till aromatic in a non-stick pan. Take the pan off the heat and enable to cool a little.
2. Put the roasted spices in a blender jar, and blend to a great powder.
3. Take mutton in a big bowl, include ginger, garlic, red chilli powder, turmeric powder, red chilli flakes, salt, and squeeze the juice of the lemon straight into it. Add 1/4 cup spring onion greens and 2-3 tbsps mustard oil and blend well. Set aside to marinade for 1-2 hours.
4. Heat staying mustard oil in a shallow pan. Add the mutton and sauté on high heat for 3-4 minutes.
5. Reduce the heat to medium; continue to cook for 10-15 minutes or till the mutton is prepared completely, while stirring in between every few minutes.
6. Transfer the mutton pieces on a plate.
7. Add ginger and garlic into the oil remaining in the pan and blend well. Prepare for 2-3 minutes. Include the remaining spring onion greens and mix till well integrated.
8. Add 1/2 tsp of the mixed powder and mix well. Switch the heat off.
9. Transfer the mutton on a serving plate, serve hot with the ginger-garlic mixture, puffed rice, onion pieces, lemon wedges and green chillies.

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