Search This Blog

Monday, January 26, 2015

Bhutwa aka Nepali Mutton

I got this recipe from Mr. Atul Sikand over a food network on Facebook. The day I decided to make it I called my husband to know whether he would be in early for dinner. He told me that he was at a Asian grocery store close to his office. So I asked him to look for Szechuan pepper (also known as timur) and fortunately store keeper exactly knew what I was looking for. This chili made the recipe extra special. If you cannot get it, you can always try with dry red chili, but be forewarned it will never be the same.


  • 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.



Sumit Blogs said...

Hello Somtapa, Bhutwa is also a name given to a lamb intestine dish cooked in Uttarakhand. Bhutwa is quite popular since it gives much needed nutrition to the pahadi folks. Check it out at this link. This recipe looks delicious too, I'll make it asap and share the results. The hunt for timur is on. Thank you

Somtapa Brahmachari said...

Wow, that's really great to know.. May be bhutwa relates something with high altitude..