Mutton Boti Fry

Instructions

1. 1

   Marinate the Mutton

   • In a large mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala.
   • Add 1 teaspoon of salt and the lemon juice. Mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
   • Cover the bowl and refrigerate for at least 2 hours. For the most tender and flavorful results, marinate overnight.
2. 2

   Pressure Cook the Mutton

   • Transfer the entire marinated mutton mixture into a pressure cooker. Add 1/2 cup of water.
   • Secure the lid and cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the mutton is about 90% cooked and tender.
   • Turn off the heat and allow the pressure to release naturally. This is crucial for keeping the mutton moist.
3. 3

   Prepare the Frying Base

   • Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is hot, add the thinly sliced onions and sauté for 7-8 minutes, stirring frequently, until they turn a deep golden brown.
   • Add the slit green chilies and curry leaves. Sauté for another minute until the curry leaves turn crisp and aromatic.
4. 4

   Fry the Mutton

   • Using a slotted spoon, carefully transfer the cooked mutton pieces from the pressure cooker to the pan, leaving most of the cooking liquid behind. (You can save this stock for later use).
   • Add the remaining 1/2 teaspoon of salt. Stir well to combine the mutton with the fried onions.
   • Fry on medium-high heat for 10-12 minutes, stirring occasionally. Allow the mutton to brown and the masala to dry up, clinging to the pieces and creating a delicious crust.
5. 5

   Garnish and Serve

   • Once the mutton is well-fried and dry, turn off the heat.
   • Garnish generously with freshly chopped coriander leaves.
   • Serve the Mutton Boti Fry hot as an appetizer or side dish, with lemon wedges on the side for squeezing over.