Afghan dishes are the most intriguing cuisine in the world. It is the place where history comes alive. I heard stories that this meat was used to be served to the Kings of the Royal Palaces in a beautiful brass-ware. That was one hell of an episode. I have always wanted to try my hand at “Mutton Bukhara” since then but for some reason, it just didn’t happen. So this weekend, I went to the market, bought some fresh meat and getting prepared for the experience.
I have always wanted to try my hand at “Mutton Bukhara” since then but for some reason, it just didn’t happen.
- 1 lb (450 gram) Mutton
- 2 Onions
- ½ teaspoon Turmeric powder
- ½ cup Yogurt
- ½ cup Water
- 1 tablespoon Cilantro chopped
- 1 tablespoon Mint leaves chopped
- Salt to taste
- 3 tablespoon Ghee (clarified butter)
- 3 tablespoon Mustard or vegetable oil
- 8 to 10 pieces Cashew nuts broken
- 3 Large onions
- 2 Green chilies
- 3 Garlic cloves
- ½ inch Ginger
- 2 tablespoon Cilantro chopped
- 2 tablespoon Mint leaves chopped
- 1 tablespoon Coriander seeds
- ½ teaspoon Cumin seeds
- 2 Green cardamoms
- 1 Black cardamom
- 5 Black peppercorns
- 1 Clove
- ½ inch piece Cinnamon stick
- 2 Dry red chilies
Grind all the grinding ingredients with little or no water and keep it aside.
Now wash and cut mutton into medium size cubes.
Heat ghee in a pressure pan and fry the mutton pieces for few minutes or until they are slightly browned.
Once done, remove and keep it aside.
Now fry the cashews until golden brown and keep them aside too.
In the same pan heat oil and fry the sliced onions until golden brown.
Now add the grounded paste and sauté for 2 to 3 minutes.
Add the fried mutton pieces to it, turmeric powder and salt.
Now fry over slow-flame until the oil separates around, for about 7 to 8 minutes.
Then add 1 cup water, mixing everything well and pressure cook it for 10 whistles
Now allow the cooker to cool.
When the steam releases completely, open the cooker and keep on gas flame again.
Then add the yogurt, 1 tablespoon at a time and mix well to combine.
Simmer it for 5 minutes in slow to medium flame until desired consistency is reached.
Garnish it with chopped mint, cilantro, and cashews before serving.
The amazing mutton Bukhara is ready on my dining table plated with hot, crisp Lachcha Paratha compliment with Mint Raita. My dine table is looking stunning and our house is filled with spicy mutton aroma. So excuse me to have my cool shower before my guests arrive for the dinner.
|Dietary Fiber||3 g|