Mutton Boti Fry

Name: Mutton Boti Fry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton (boneless, cut into small boti pieces); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 8 pcs curry leaves; 1 tsp coriander powder; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp black pepper (freshly crushed); 0.5 tsp fennel seeds (lightly crushed); 0.5 tsp cumin seeds; 2 tbsp oil; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(87)

TASTE SCORE

9/10

Tender pieces of mutton are pressure cooked with spices, then tossed in a hot pan until the masala clings to every bite. This dry fry is rich, peppery, and perfect with roti, rice, or as part of a festive meal.

PREP

20m

COOK

35m

SERVES

100 G

462 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the mutton and aromatics.
1.Wash the mutton pieces and drain well.
2.Slice the onion finely and chop the tomato.
3.Slit the green chili and chop the coriander leaves.
4.Lightly crush the fennel seeds and black pepper.
TIPDrain the mutton well so it fries properly later instead of steaming.
pressure cook · ~25 min
Pressure cook the mutton.
1.Add mutton, 1 tbsp ginger-garlic paste, turmeric powder, half the salt, and water to a pressure cooker.
2.Mix well and cook on medium heat until the mutton is tender, about 4 to 5 whistles.
3.Let the pressure drop naturally before opening the cooker.
4.Keep the cooked mutton along with any remaining cooking juices.
TIPCook just until tender so the pieces stay intact when you fry them.
saute · ~9 min
Build the masala base.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds, fennel seeds, curry leaves, and green chili; cook until fragrant, about 30 seconds.
3.Add the sliced onion and cook until lightly golden, 6 to 7 minutes.
4.Add the remaining ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.
TIPUse a wide pan so the masala reduces faster and coats the meat evenly.
saute · ~6 min
Cook the tomatoes and spices.
1.Add the chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Add coriander powder, red chili powder, garam masala, crushed black pepper, and the remaining salt.
3.Mix well and cook for 1 minute so the spices bloom in the oil.
fry · ~13 min
Fry the mutton with the masala.
1.Add the cooked mutton and its reserved cooking juices to the pan.
2.Mix well so every piece is coated with the masala.
3.Cook on medium heat, stirring often, until the moisture dries and the masala clings to the meat, 8 to 10 minutes.
4.Fry for another 2 to 3 minutes to get lightly browned edges.
TIPStir often near the end because the masala can catch quickly once the pan turns dry.
garnish
Finish with lemon juice and coriander leaves.
serve
Serve hot as part of the meal.

PRO TIPS

What to keep in mind.

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

1
Choose small, even boti pieces so they pressure-cook uniformly and crisp at the edges during the final fry.
2
Do not add extra water in the cooker; too much liquid will make the masala take longer to dry out in the pan.
3
Let the onions turn lightly golden before adding the second batch of ginger-garlic paste for a sweeter, deeper masala base.
4
Cook the tomatoes until they look pulpy and the oil starts separating; this prevents a raw tang in the finished fry.
5
Use a wide, heavy pan for the last stage so the reserved mutton juices reduce quickly and coat the meat instead of steaming it.
6
Finish the lemon juice after switching off the heat to keep its fresh brightness and avoid any bitter note.
7
This fry tastes even better after a short rest of 10 minutes, when the peppery masala settles into the meat.