Khad Mutton Bites

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, whisked curd, ginger garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, 1 tsp of salt, and 1 tbsp of lemon juice.
   • Mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
   • Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender results.
2. 2

   Prepare the Masala Base

   • Heat 3 tbsp of ghee in a pressure cooker over medium heat.
   • Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the rich flavor of the dish.
3. 3

   Sear and Cook the Mutton

   • Add the marinated mutton to the pressure cooker with the browned onions.
   • Increase the heat to high and sear the mutton for 10-12 minutes, stirring occasionally. Cook until the moisture from the curd evaporates and the ghee begins to separate from the masala.
   • Add the slit green chilies and 1/2 cup of water. Stir well to combine.
4. 4

   Pressure Cook to Tenderness

   • Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
   • Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
5. 5

   Finish the Dish

   • Once the pressure has settled, open the cooker. If there is excess liquid, turn the heat back on to high.
   • Cook, stirring gently, until the masala thickens and coats the mutton pieces well.
   • Stir in the garam masala, the remaining 0.5 tsp of salt, and the remaining 1 tbsp of lemon juice. Mix well and cook for one more minute.
6. 6

   Infuse with Smoke (Dhungar Method)

   • Using tongs, heat the piece of charcoal directly on a gas flame until it is red hot.
   • Place a small steel bowl or a piece of aluminum foil in the center of the mutton inside the cooker.
   • Carefully place the hot charcoal in the bowl. Pour the remaining 1 tbsp of ghee over the charcoal.
   • As it begins to smoke profusely, immediately cover the cooker with a tight-fitting lid. Let it rest for 5-7 minutes to allow the mutton to absorb the smoky aroma.
7. 7

   Garnish and Serve

   • Carefully remove the lid and the bowl with the charcoal.
   • Garnish the Khad Mutton Bites with freshly chopped coriander leaves.
   • Serve hot as an appetizer or alongside naan, roti, or parathas.