Recipe for Bhojwar Mutton
What is unique about Bhojwar Mutton
Bhjojwar Mutton is a unique tasting lamb curry improved and cooked in a gravy of authentic Indian spices including coriander seeds, desiccated coconut, red chillies, cashew nuts and roasted onion peels
The dry roasted masalas impart a spicy, smoky aroma to this dish adding a touch of authenticity and flavour to this Indian curry
Bhojwar masala refers to the dry roasted spices obtained by blending certain Indian spices together. Traditionally, this masala is most commonly cooked with Eggplant.
Bhojwar Lamb masala is our own innovation to this traditional recipe, borne in our very own kitchen, cooked by incorporating some of our unique cooking elements while retaining the authenticity of the dish !!
Ingredients for Bhojwar Mutton
Lamb meat – 250 gms
Onions – 2 medium, finely sliced
Oil – 3 tablespoons
Turmeric- 1/2 teaspoon
Ginger garlic paste- 2 teaspoons
Chilli powder- 2 teaspoons
Puréed Tomato tube – 2 tablespoons
Salt to taste
Curry leaves – 10-12
For the Bhojwar masala :
Coriander seeds – 1 teaspoon
Dry grated coconut – 1 teaspoon
Peanuts – 2 tablespoons
Dried red chillies- 3-4
Cashews – 3-4 tablespoons
Onion – 1 medium, peeled, chopped into 4 pieces from the centre and dry roasted on direct flame
Method to cook Bhojwar Mutton
In a pressure cooker heat the oil and add the sliced onions
Sauté till they turn light brown. Empty the onions out in a large blender jar, ready to be blended along with the other dry ingredients
In a flat pan, dry roast the ingredients mentioned above for the Bhojwar masala including coriander seeds, dry coconut, peanuts, red chillies and cashews on a low flame
As the ingredients start to crackle giving off a pleasant aroma, switch off the flame and add in the roasted onion peels
Now transfer the toasted ingredients into a mixer jar
Next add in the salt, ginger garlic paste, turmeric and chilli powder to the mixer jar along with half a cup of water and blend all the ingredients together to a fine paste
Now using the same oil as used to fry the onions, fry the meat pieces till they turn light brown
Once the lamb pieces are well fried, add the blended mixture and give the resulting gravy a good mix
Leave the gravy to cook for 5-6 whistles on medium flame and then switch off the stove
Once the pressure cooker cools down, open the lid and add the curry leaves to cook in the oil that has risen to the surface
Cook on low flame for the next 5 minutes before switching off the flame
Serve this unique authentic style gravy with rotis (flatbread) or flavoured rice
