A rustic and fiery mutton curry from Rajasthan, traditionally prepared by hunters. Tender mutton is slow-cooked in ghee with whole spices and dried red chilies, resulting in a robust, smoky flavor that's truly unforgettable.
Prep20 min
Cook90 min
Soak20 min
Servings4
Serving size: 1 cup
527cal
55gprotein
19gcarbs
Ingredients
750 g Mutton (Bone-in, curry cut pieces)
5 tbsp Ghee
12 pcs Whole Dried Red Chilies (Mathania or Kashmiri variety recommended)
A rustic and wholesome flatbread from Rajasthan, made with a blend of wheat, barley, and chickpea flours. Spiced with onions and chilies, it's perfect with dal or a simple vegetable curry.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Shikari Maas, Bejar Roti and Kachumber Salad
Perfectly spiced Shikari Maas with wholesome Bejar Roti. An energy-giving, homestyle meal!
This marwari dish is perfect for dinner. With 913.3899999999999 calories and 66.23g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
(Or to taste)
6 pcs Cloves
1 tsp Black Peppercorns
4 pcs Green Cardamoms
1 pcs Black Cardamom
1 inch Cinnamon Stick
1.5 cup Hot Water (Or as needed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Chili Paste & Marinate Mutton (Time: 15 mins prep + 30 mins marination)
Soak the whole dried red chilies in 1/2 cup of hot water for 20 minutes to soften them.
Grind the soaked chilies with their soaking water into a smooth, fine paste. Set aside.
In a large mixing bowl, combine the mutton pieces with whisked curd, ginger paste, garlic paste, turmeric powder, coriander powder, and salt.
Mix thoroughly to ensure each piece of mutton is evenly coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Sauté Aromatics & Onions (Time: 10-12 mins)
Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the whole spices: cloves, black peppercorns, green cardamoms, black cardamom, and cinnamon stick. Sauté for 30-45 seconds until they release their aroma.
Add the thinly sliced onions and fry, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor base, so be patient.
3
Brown the Mutton & Cook Masala (Time: 15-20 mins)
Add the marinated mutton to the pot. Increase the heat to medium-high and sear the mutton for 10-12 minutes, stirring occasionally, until it's well-browned on all sides and the moisture from the curd has mostly evaporated.
Add the prepared red chili paste to the pot.
Continue to sauté (bhuna) for another 5-7 minutes, stirring constantly, until the raw smell of the chilies disappears and you see the ghee separating from the masala at the edges of the pot.
4
Slow Cook the Curry (Time: 60-70 mins)
Pour in 1.5 cups of hot water, stir well to combine, and bring the curry to a rolling boil.
Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-70 minutes, or until the mutton is fork-tender.
Alternatively, for a pressure cooker: Secure the lid and cook for 5-6 whistles on medium-low heat. Allow the pressure to release naturally before opening.
Check the curry occasionally; if it becomes too dry, add a splash of hot water. The final gravy should be thick and cling to the meat.
5
Garnish and Serve (Time: 10 mins rest)
Once cooked, a layer of red-hued ghee (tari) will float on top, indicating the curry is ready.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes to allow the flavors to deepen further.
Serve hot with traditional Rajasthani breads like bajra roti, or with steamed rice.
339cal
9gprotein
45gcarbs
15gfat
Ingredients
1 cup Atta (Whole wheat flour)
0.5 cup Jau ka Atta (Barley flour)
0.5 cup Besan (Chickpea flour)
1 medium Onion (Finely chopped)
2 pieces Green Chili (Finely chopped, adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Ajwain (Carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Or to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
0.75 cup Warm Water (Adjust as needed for kneading)
Instructions
1
Prepare the Flour Mix
In a large mixing bowl (parat), combine the atta, jau ka atta, and besan.
Add the ajwain (crush it slightly between your palms before adding to release flavor), turmeric powder, red chili powder, and salt. Whisk everything together to ensure the spices are evenly distributed.
2
Knead the Dough
Add the finely chopped onion, green chili, and coriander leaves to the flour mixture.
Pour in 1 tablespoon of ghee. Use your fingertips to mix it into the flour until the texture is crumbly.
Gradually add warm water, a little at a time, and begin to knead. Knead for 6-8 minutes to form a soft and pliable dough. It should be firm but not stiff.
3
Rest the Dough
Cover the dough with a damp kitchen towel or a lid and let it rest for 15-20 minutes. This allows the flours to hydrate properly, resulting in softer rotis.
4
Shape the Rotis
After resting, knead the dough again for a minute.
Divide the dough into 8 equal-sized balls. Keep them covered to prevent drying out.
Take one ball, flatten it between your palms, and dust it lightly with dry atta.
Using a rolling pin, roll it out into a circle about 5-6 inches in diameter. Keep it slightly thicker than a regular chapati to prevent it from breaking.
5
Cook the Rotis
Heat a tawa (griddle) over medium-high heat.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti using tongs. Cook the other side for about a minute, applying a little ghee if desired.
Flip it again. Using a clean cloth or a flat spatula, gently press the edges of the roti to help it cook evenly and puff up slightly. Cook until golden-brown spots appear on both sides.
Remove the roti from the tawa and smear a little ghee on top.
6
Serve
Repeat the rolling and cooking process for the remaining dough balls.
Serve the hot Bejar Rotis immediately with Rajasthani specialties like Gatte ki Sabzi, Lehsun ki Chutney (garlic chutney), or a simple dal and curd.
