By David Rocco’s Dolce India 

INGREDIENTS

– 2 kg mutton/goat, cubed
– 1 cup (250 mL) yogurt
– 1/4 cup (60 mL) green chili paste
– 1/4 cup (60 mL) garlic paste
– 1/4 cup (60 mL) onion paste
– 1/4 cup (60 mL) papaya paste
– 1 tbsp. red hot chili powder
– 1 tbsp. coriander powder
– 1 tbsp. turmeric
– 1 cup (250mL) ghee
– ½ cup (120 mL), mustard oil
– 1 onion, chopped
– 2 cloves garlic, chopped
– 2 green chilies, chopped QB
– 2 tomatoes, chopped

DIRECTIONS

In a bowl, combine your mutton, yogurt, green chili paste, garlic paste, onion paste, papaya, red hot chili powder, coriander powder, turmeric, and ghee. Mix thoroughly and set aside for an hour.

After marinating heat up your mustard oil and fry your chopped onion, garlic and chilies. Once the onions have softened and begin to release their sugars add in your chopped tomatoes and mix thoroughly. Sautée together for a minute and then add in your mutton marinade mixture. Cook over medium heat for 45 minutes or until the mutton has shredded before your eyes!

To smoke the mutton (this next part is optional) – add in a live coal to the mutton, by placing it on top of 1-2 layers of an onion half (or make a small bowl out of tin foil) and drizzling a bit of ghee on top and covering it. This will give a nice smoky flavor to the dish. Serves 6.

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