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Nepali Bhutwa (Dry Mutton)

Nepali Bhutwa (Dry Mutton)


1 Kg Mutton (Pichla Raan)

1 Small Onion

1 Tablespoon Garlic Paste

1 Tablespoon Ginger Paste

1/2 Teaspoon Methi Seeds

1 Teaspoon Ajwain Seeds

3 Tablespoons Dhania Powder

1 Teaspoon Red Chili Powder

1/2 teaspoon Timur ( ground to a paste If you can get hold of this superb herb )

About 150 -175 Ml Mustard Oil (Never can be too little oil !)


Whole Spice:

2-3 Black Cardamons

A Stick Of Cinnamon

A Bay Leaf

8-10 Black Pepper Corn


Cut the mutton into small size pieces

Smoke the mustard oil, add the whole spice, once they crackle throw in the methi seeds (they will get dark in a few seconds) and the ajwain immediately.

At the same time add the onions.

When onions are almost dark brown add the mutton and salt.

The salt will seal the meat and the juices within!

‘Bhuno’ (wok fry) the mutton on a medium high flame for 10-15 minutes till it changes color and gets a bit dark. Bhuno well scraping the bottom and evenly cooking the mutton.

Next add about 100 ml of water and cook covered over medium heat till the mutton is 90 % done.

Meanwhile mix the garlic , ginger and dhania powder in enough water to make a flowing paste. Tilt the wok to a side to get the oil to one side into which pour the paste.

Cook in this position a minute or two till paste is nearly cooked.

Blend the paste back into the mutton, add the red chilli powder and timur (if you are using) cook covered over low heat for another 10 minutes or so till the oil separates.

Picture by Aman Kahlon, Recipe by Atul Sikand


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