Tash Mutton with Poha Fry

Instructions

1. 1

   Prepare and Marinate the Mutton

   • Place the boneless mutton in the freezer for 30-45 minutes. This will firm up the meat, making it much easier to slice.
   • Using a very sharp knife, slice the partially frozen mutton against the grain into extremely thin, flat pieces, about 1/8-inch thick, resembling playing cards.
   • In a large mixing bowl, combine the whisked curd, ginger-garlic paste, Kashmiri red chili powder, fennel powder, dry ginger powder, garam masala, turmeric powder, and salt. Mix until you have a smooth, uniform marinade.
   • Add the thin mutton slices to the marinade. Use your hands to gently massage the marinade into the meat, ensuring every piece is thoroughly coated.
   • Cover the bowl and refrigerate to marinate for a minimum of 1 hour, or up to 4 hours for deeper flavor penetration and more tender meat.
2. 2

   Shallow Fry the Mutton

   • Heat the mustard oil in a wide, heavy-bottomed skillet or pan over medium-high heat. Let it heat until it just begins to smoke; this removes the oil's pungent taste.
   • Carefully lay the marinated mutton slices in the hot oil in a single layer. Do not overcrowd the pan, as this will cause the meat to steam instead of fry. Work in 2-3 batches if necessary.
   • Fry the slices for 3-4 minutes on the first side, undisturbed, until they are deep red, browned, and the edges become crispy.
   • Flip the slices using tongs and fry for another 2-3 minutes on the other side until cooked through and crisp. The total cooking time per batch should be around 5-7 minutes.
3. 3

   Drain, Garnish, and Serve

   • Once cooked, remove the crispy mutton slices from the pan and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Repeat the frying process with the remaining batches of mutton, adding a little more oil if the pan becomes too dry.
   • Transfer the Tash Mutton to a serving platter. Garnish generously with freshly chopped coriander leaves.
   • Serve immediately while hot and crispy, with lemon wedges on the side for squeezing over.