Mamma No Bafaat {Mothers Mutton Bafaat ) Recipe

Summary

Servings12CuisineAsian

Ingredients

I kg. mutton chunks

1 tablespoon ginger-garlic paste

1 kg. tiny potatoes

3 medium sized onions

10 large cloves of garlic

15 red Kashmiri chillies

6 cloves

1 teaspoon turmeric powder

1" piece cinnamon

4 cardamoms

20 peppercorns

1/2 kopra ground

1/2 a nutmeg

1/2 cup almonds or cashew nuts

4 boiled eggs

4 sliced capsicums

2 tablespoons sugar

2 carrots, sliced and boiled

1 1/2 cups curd, ghee, salt to taste

How to make Mamma No Bafaat {Mothers Mutton Bafaat )

1. Clean the meat and cut into 1 1/2" cubes. Wash, apply salt; ginger-garlic paste, and keep aside.
2. Peel the potatoes and keep whole in salted water. Deep fry till golden brown. Drain and keep aside. Slice and fry the capsicums.
3. Grind together finely, the kopra, turmeric, garlic, chillies, cardamoms, cloves, cinnamon, peppercorns, nutmeg and cashews in a little water. When the paste is fine and soft apply it to the meat and keep in a cool place for 1 -2 hours. Mix the sugar in the curd and allow to dissolve.
4. Chop the onion and fry till brown. Add the meat and ground masala and fry till all the ghee is absorbed and the meat is red-brown. Add 4 cups of water and cook in a pressure cooker till soft.
5. When the meat is cooked and a little gravy remains, whip and add the curd and the fried potatoes. Mix well and serve as soon as possible. The curd may not be used if you do not like it.
6. Top the dish with the hard boiled eggs and slices of fried capsicums and the boiled carrot slices.