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Mamma No Bafaat {Mothers Mutton Bafaat )

  Mutton 1 Kilogram
  Ginger garlic paste 1 Tablespoon
  Baby potatoes 1 Kilogram
  Onions 3 Medium
  Garlic 10 Clove (50 gm)
  Kashmiri red chillies 15
  Cloves 6
  Turmeric powder 1 Teaspoon
  Cinnamon piece 1 Inch
  Cardamoms 4
  Peppercorns 20
  Coconut 1⁄2
  Nutmeg 1⁄2
  Almonds/Cashew nuts 1⁄2 Cup (8 tbs)
  Boiled eggs 4
  Sliced capsicums 4
  Sugar 2 Tablespoon
  Carrots 2
  Curd 1 1⁄2 Cup (24 tbs)
  Ghee 1 Cup (16 tbs)
  Salt To Taste

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.

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Mamma No Bafaat {Mothers Mutton Bafaat ) Recipe