A fiery and rustic mutton curry from Rajasthan, cooked with a handful of ingredients. Tender mutton pieces simmered in ghee with whole red chilies and garlic, this dish is a true taste of royal hunter cuisine, known for its bold flavors and simple preparation.
Prep20 min
Cook100 min
Servings4
Serving size: 1 serving
588cal
54gprotein
13gcarbs
36g
Ingredients
750 g Mutton (Bone-in, curry cut pieces from shoulder or leg)
0.5 cup Ghee (Use pure desi ghee for authentic flavor)
20 pcs Whole Dry Red Chilies (Mathania or Bydagi chilies are recommended for authentic color and heat)
12 pcs Garlic Cloves (Coarsely crushed, not a fine paste)
2 tsp Coriander Powder
1.5 tsp Salt (Or to taste)
3 cup Water (Hot water helps maintain the cooking temperature)
2 tbsp Lemon Juice (Freshly squeezed, for finishing)
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
Crisp, tangy onion rings tossed in a simple mix of Indian spices. This refreshing North Indian salad is the perfect zesty accompaniment to rich curries, kebabs, and biryanis, ready in minutes.
Perfectly spiced Jungli Maas with fiber-rich Bajra Roti. A protein-packed, energy-giving meal for any time!
This rajasthani dish is perfect for lunch. With 890.7500000000001 calories and 60.97g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Leaves
(Freshly chopped, for garnish)
Instructions
1
Preparation
Wash the mutton pieces thoroughly under running water and pat them completely dry with paper towels. This is crucial for getting a good sear.
Coarsely crush the garlic cloves using a mortar and pestle or the flat side of a knife. Avoid making a fine paste.
2
Sear the Mutton
Heat ghee in a heavy-bottomed pot or kadai over medium-high heat. The pot should be wide enough to not overcrowd the mutton.
Once the ghee is hot, carefully add the mutton pieces in a single layer. If necessary, do this in two batches to avoid steaming the meat.
Sear the mutton for 10-12 minutes, turning occasionally, until it is deeply browned on all sides. This 'bhunai' step builds the foundational flavor of the dish.
3
Sauté Aromatics
Reduce the heat to medium. Add the whole dry red chilies and the crushed garlic to the pot with the mutton.
Sauté for 2-3 minutes, stirring continuously, until the garlic is fragrant and turns a light golden color. Be careful not to burn the garlic.
Add the coriander powder and salt. Stir and cook for another minute until the raw smell of the spice disappears.
4
Slow Cook the Curry
Pour in 3 cups of hot water. Stir well, scraping the bottom of the pot to deglaze and release all the flavorful browned bits.
Bring the mixture to a vigorous boil, then reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let it simmer for 90-100 minutes. Stir every 20 minutes to prevent sticking.
The mutton is cooked when it is fork-tender and easily pulls away from the bone. If the gravy reduces too much during cooking, add a splash of hot water.
5
Finish and Serve
Once the mutton is tender, you will see a layer of red-hued ghee (tari) floating on top. This is a sign that the curry is well-cooked.
Turn off the heat. Stir in the fresh lemon juice.
Let the curry rest for 10-15 minutes before serving. This allows the flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot with Bajra Roti, Tandoori Roti, or plain rice.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
