Dry mutton boti fry - spicy masala flavor

Introduction:

Mutton boti is a delicious, spicy and crispy dish perfect for every non veg lover. This recipe uses boneless or small pieces of mutton that turn out tender and juicy. First, the mutton is pressure cooked with pieces until soft and then it's coated and deep fried until crisp.

Ingredients:

• mutton boti (boneless or small pieces)

 500 grams 

• Onions 1 medium (finely slice)

• Ginger garlic paste 2 tablespoons 

• Yogurt (curd) 2 to 3 tablespoons 

• Kashmir red chili powder 2 teaspoon 

• Turmeric powde 1/2 teaspoon 

• Roasted cumin powder 1 teaspoon 

• Garam masala 1/2 teaspoon 

• Crushed coriander seeds 1 teaspoon 

• Crushed cumin seeds 1/2 teaspoon 

• Red chili flakes 1 teaspoon (or to taste)

• Chaat masala 1/2 teaspoon 

• Back salt 1/2 teaspoon 

• Regular salt to taste 

• Corn flour 2 tablespoons 

• All purpose flour (maida) 1 tablespoons 

• Lemon juice 1 tablespoons 

• Oil for deep frying 

Fresh coriander leaves and lemon wedges

 for garnish (optional)

Instructions :

1. Cooking mutton in pressure cooker:

First, was and clean the mutton pieces thoroughly.

In a pressure cooker, add the following:

• 750gram mutton boti

• 1 medium slice onion 

• 2 tablespoons ginger garlic paste 

• 2 tablespoons Kashmir red chili powder 

• 1/2 turmeric powder 

• 1 teaspoon roasted cumin powder 

• 1/2 teaspoon grams masala 

• Salt to taste 

•1 /2 cup water (just enough to cook the meat)

Mix well, close the lid and pressure cook for 2 to 3 whistles. 

Lower the flame and cook another 5 to 7 minutes on low heat. 

Once the pressure releases, open the lid and check if the mutton is soft and cooked 

If some water remains, cook on high flame until the mixture becomes dry. 

2. Marination and coating:

To the cooking mutton, add 

• 2 to 3 tablespoons yogurt 

• 1 teaspoon crushed coriander seeds 

• 1/2 teaspoon crushed cumin seeds 

• 1 teaspoon red chili flakes 

• 1/2 teaspoon black salt 

• 1 tablespoons lemon juice 

Mix all the ingredients well with the mutton. 

• 2 tablespoons corn flour 

• 1 tablespoons all purpose flour 

The mixture should be thick and enough to each piece of mutton. Add a little extra corn flour if needed.

Refrigerate this mixture for 15 to 20 minutes so that the coating sets properly. 

3. Frying now add:

Heat oil in a kadai or frying pan over medium, high flame. 

Drop the marinated mutton pieces in small batches into the oil.

Fry for 7 to 10 minutes or until golden brown and crisp. 

Remove and place on a tissue paper to absorb excess oil. 

Garnish with fresh coriander and lemon wedges if desired. 

Tips:

1. Pre cooking the mutton in a pressure cooker ensures it is soft and tender, so don't over fry         it.

2. Yogurt and lemon juice in marination enhance both flavor and texture. 

3. The coating of corn flour and maida adds a nice crispy texture. 

4. Avoid overheating the oil as it may burn the coating. 

Conclusion :

Mutton boti is a spicy and crispy dish that wins the hearts of every non-vegetarian. Juicy mutton pieces, when fried with the perfect spices and curd marinade, have a wonderful taste and aroma.

 The most special thing about this recipe is that the mutton is first pressure cooked, making it soft and juicy from inside and then crisp fried, giving it a crunchy texture from outside. This contrast is what makes mutton boti so special.

You can enjoy it as a complete meal with biryani, roti, naan or rice. Its flavor is further enhanced by squeezing a little lemon and sprinkling fresh coriander.

Mutton boti is not only tasty but also hygienic and is a perfect choice for family gatherings or weekend specials.

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