indianMediumnon vegetariangluten freedairy freenut free

Mutton Bhaji

Name: Mutton Bhaji
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton (bone-in pieces, cleaned); 3 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp oil; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp cumin seeds; 0.5 tsp salt; 1.5 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(72)

TASTE SCORE

8/10

A homestyle mutton bhaji with tender pieces of meat cooked down with onions, tomatoes, and everyday spices until the masala turns rich and clingy. It is deeply savory, lightly spicy, and made to pair with roti, pav, or steamed rice.

PREP

20m

COOK

55m

SERVES

1 KATORI

469 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the mutton and masala ingredients.
1.Wash the mutton pieces and drain well.
2.Finely chop the onions and tomatoes.
3.Slit the green chilies and chop the coriander leaves.
TIPDrain the mutton well so it sears better and the masala does not turn watery.
saute · ~12 min
Cook the onion base.
1.Heat oil in a pressure cooker over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onions and cook until deep golden, stirring often.
4.Add green chilies and ginger-garlic paste, then cook until the raw smell goes away.
TIPTake your time with the onions; this gives the bhaji its deep flavor.
saute · ~8 min
Build the masala.
1.Add tomatoes and cook until soft.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Cook the masala until it thickens and the oil starts to show at the edges.
pressure cook · ~25 min
Pressure cook the mutton.
1.Add the mutton pieces and mix well to coat them in the masala.
2.Cook for 4 to 5 minutes, stirring to lightly brown the meat.
3.Pour in water and scrape the bottom well.
4.Cover and pressure cook until the mutton is tender.
TIPBone-in mutton can vary in cooking time; cook until it is tender, not chewy.
simmer · ~10 min
Dry the bhaji to a clingy finish.
1.Let the pressure release naturally and open the cooker.
2.Simmer uncovered on medium heat until the gravy reduces and coats the mutton.
3.Sprinkle garam masala and mix well.
TIPFor bhaji, keep it semi-dry rather than fully saucy.
garnish
Finish with lemon juice and coriander leaves.
serve
Serve the mutton bhaji hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions to a deep golden stage, not just soft, or the bhaji will taste flat.
2
After adding mutton, sauté it for a few minutes so the pieces pick up the masala before pressure cooking.
3
Scrape the cooker bottom well after adding water to prevent stuck masala from catching during pressure cooking.
4
If the mutton is still chewy after opening the cooker, add a splash of water and cook a little longer before reducing.
5
Reduce uncovered only after the meat is tender; otherwise the masala can dry out before the mutton softens.
6
Add lemon juice after switching off the heat so the finish stays bright and doesn't turn bitter.
7
This bhaji tastes even better after resting 15 to 20 minutes, as the masala clings more tightly to the meat.