A rustic and fiery Rajasthani delicacy where tender mutton is slow-cooked with a blend of whole spices and fiery red chilies. This hunter-style curry boasts a deep, smoky flavor and rich, dark gravy, perfect with flatbreads.
Prep20 min
Cook110 min
Servings4
Serving size: 1 serving
483cal
55gprotein
18gcarbs
21g
Ingredients
750 g Mutton (bone-in, cut into 2-inch pieces)
4 tbsp Ghee
2 medium Onion (thinly sliced)
2 tbsp Ginger-Garlic Paste
1 cup Tomato Puree (from about 2-3 medium tomatoes)
A rustic, gluten-free flatbread from Punjab made with maize flour. Its slightly sweet, earthy flavor and crumbly texture pair perfectly with Sarson ka Saag and a dollop of white butter.
A warm, comforting Indian tea sweetened with earthy jaggery instead of sugar. Spiced with ginger and cardamom, it's the perfect cozy beverage for a chilly day, but be careful not to curdle the milk!
About Shikari Mutton Curry, Makki ki Roti and Gur ki Chai
Hearty, perfectly spiced Shikari Mutton with Makki ki Roti – an iron-boosting, homestyle delight!
This rajasthani dish is perfect for lunch. With 1074.12 calories and 68.78g of protein per serving, it's a nutritious choice for your meal plan.
fat
5 Cloves
1 inch stick Cinnamon Stick
1 tsp Black Peppercorns
1 tsp Red Chili Powder (hot variety, adjust to taste)
1 tsp Kashmiri Red Chili Powder (for color)
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
2 cup Hot Water
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large mixing bowl, combine the mutton pieces with the whisked curd, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, 1 tsp hot red chili powder, and 1 tsp of salt.
Using your hands, mix thoroughly to ensure each piece of mutton is evenly coated in the marinade.
Cover the bowl and let it marinate for at least 30 minutes at room temperature. For best results, refrigerate and marinate for 2-4 hours or overnight.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the whole spices: bay leaves, black and green cardamoms, cloves, cinnamon stick, and black peppercorns.
Sauté for 30-40 seconds until they become fragrant and sizzle.
Add the thinly sliced onions. Cook for 12-15 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the curry's rich color and flavor, so be patient and avoid burning them.
3
Brown the Mutton (Bhunao)
Add the marinated mutton along with all the marinade to the pot.
Increase the heat to medium-high. Sear the mutton for 8-10 minutes, stirring often. Continue cooking until the mutton is well-browned on all sides and the moisture from the curd has mostly evaporated.
4
Build the Gravy Base
Reduce the heat to medium-low. Add the tomato puree and the Kashmiri red chili powder.
Stir well and cook for 8-10 minutes, scraping the bottom of the pot. Continue cooking until the masala thickens, darkens in color, and you see ghee separating from the sides of the mixture.
5
Slow Cook the Curry
Pour in 2 cups of hot water and add the remaining 0.5 tsp of salt. Stir everything together, ensuring nothing is stuck to the bottom.
Bring the curry to a rolling boil, then immediately reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let it simmer gently for 90-100 minutes, or until the mutton is completely tender and falling off the bone.
Check and stir every 25-30 minutes. If the gravy becomes too thick, add a splash of hot water.
6
Finish and Serve
Once the mutton is tender, uncover the pot and stir in the garam masala powder.
Simmer for another 2-3 minutes without the lid to allow the flavors to meld.
Let the curry rest for 10 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with bajra roti, chapati, or rice.
448cal
9gprotein
70gcarbs
15gfat
Ingredients
2 cup Maize Flour (Also known as Makki ka Atta)
1 tsp Carom Seeds (Also known as Ajwain)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed for kneading)
3 tbsp Ghee (1 tbsp for the dough and 2 tbsp for cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
2
Divide and Shape
Divide the dough into 8 equal-sized portions.
Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3
Roll the Roti
Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
Place the ball on a rolling board or between two sheets of parchment paper/plastic.
Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
4
Cook the Roti
Heat a 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 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
5
Serve
Remove the roti from the tawa and place it in a casserole or on a plate.
Repeat the rolling and cooking process for the remaining dough balls.
Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.
2 cup Whole Milk (Full-fat milk provides the best creamy texture.)
4 tbsp Jaggery (Use powdered or finely grated jaggery for best results.)
4 tsp Black Tea Leaves (Assam or CTC (Crush, Tear, Curl) tea works best.)
1.5 inch Ginger (Freshly grated or crushed.)
4 pcs Green Cardamom Pods (Lightly crushed to release flavor.)
1 inch Cinnamon Stick
4 pcs Cloves
Instructions
1
In a medium saucepan, combine 2 cups of water, grated ginger, crushed cardamom pods, cinnamon stick, and cloves. Bring the mixture to a rolling boil over medium-high heat and let it boil for 2-3 minutes to infuse the water with the spices.
2
Add the black tea leaves to the boiling spice water. Reduce the heat to low and simmer for 2 minutes. This step develops the color and flavor of the tea.
3
Pour in 2 cups of milk and increase the heat to medium. Allow the chai to come to a boil, watching it closely to prevent it from overflowing. As soon as it starts to rise, reduce the heat to low and simmer for another 1-2 minutes to thicken slightly.
4
Turn off the heat completely. Let the saucepan sit for 60-90 seconds until it stops bubbling. This is the most critical step to prevent the milk from curdling when jaggery is added.
5
Add the grated or powdered jaggery to the saucepan. Stir gently with a spoon until the jaggery is fully dissolved.
6
Using a fine-mesh tea strainer, pour the hot chai into serving cups. Serve immediately and enjoy.
