- 750 gms. mutton cut on bone in 2” pieces
- 1 small onion chopped
- 1 and 1/2 tbsp. ginger paste
- 1 and 1/2 tsp. garlic paste
- 10 dry red chili
- 1/2 tsp. methi (fenugreek) seeds
- 1 tsp. ajwain (carom) seeds
- 2 tbsp. coriander powder
- 1 tsp. red chili powder
- 1/2 tsp. timur (Szechuan pepper)
- 2-3 black cardamom
- 1’'”cinnamon stick
- 8-10 black pepper corn
- 1 bay leaf
- 150 ml. mustard oil
- 1 tsp. sugar
- Salt to taste
Heat mustard oil in a pan till it smokes. Now reduce the heat and add bay leaf, cinnamon, black cardamom and pepper corn to it. Fry them on low heat for a minute till the oil becomes fragrant.
Add methi seeds and wait till the seeds turn black. Immediately add ajwain seeds and dry red chili.
Next to go in is chopped onion. Fry them on medium heat till they turn dark brown.
Add meat pieces to it and fry them on medium heat along with the fried onions. Fry for about ten to fifteen minutes till the meat changes its raw color and turn brown.
Sprinkle salt and sugar. Add a cup of water to it and mix well. Cook covered on low heat till the meat is 90% done.
By the mean time heat 2 tsp. oil in a small pan and add ginger garlic paste along with the coriander powder. Cook on low heat till the raw smell subsides.
Once the meat is almost done add this spice mixture to the meat. This is the time for the red chili powder to go in. Mix everything together and cook for another ten to fifteen minutes.
When the meat is tender and the oil is separated add timur paste to it and let it simmer for another minute.
Your Bhutwa or Nepali style mutton is ready to serve.