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15 September, 2013

Mutton /Meat : Bihari Ishtyle

Comments : 4 Posted in : Mutton, Non-Veg Bihari way on by : Sonali Tags: , , , , ,

“Khayenge Gehun…Nahi to rahenge Yehun..” Its a phrase we use at back home..to tease each other when one of us dont wanna compromise on food..

Cooking & Eating Mutton (Lamb) today reminded  me of this phrase.My brother & I were literally eating out of the cooker.& .by the end of the lunch, the cooker hardly need any cleaning… 😛
Back at home when cooked, we keep the ratio of meat & Onion 1:1. But bcz of the soaring onion prizes, I have reduced the ratio a bit.
U will Need: 500 gm mutton pieces, 400 gm onions (Peeled& washed),2 tspn turmeric powder, 1 tbspn coriander powder, 3 tspn red chilli powder,4 tspn jeera, 1 small bulb of garlic,2-3 bay leaves, 3-4 dry red chilli, 3 tbspn mustard oil, Salt.
Wash twice mutton pieces & keep aside. Chop lengthwise a large onion. Peel off garlic cloves. Make a fine paste of garlic-Onion-Jeera (2 tspn).  Add coriander powder & red chilli powder to the paste & keep aside.
Chop the remaining onions lengthwise.
Heat a pressure Cooker. Add Oil. Once heated, Rotate the cooker slightly & slowly so that oil reaches to the walls of cooker. Add jeera-Dry Red chilli-bay leaves(both usually broken in two parts). After thirty seconds or so, add chopped onions. Stir well. Add turmeric powder & salt. Stir well. Add Mutton pieces.
Now saute it for next 15-18 minutes between medium to high flame. Add the paste of spices & saute for next 15-20 minutes on medium flame. Add hot water. Pressure cook it till u get two whistle-blow.
Before serving,U may add chopped coriander leaves. Stir it well & then Serve.
Best taste with Plain Boiled Rice.
Tip of The Day :  Make sure, U buy Fresh lamb pieces. By lamb here, I mean young goat (Khassi in hindi/Bihari). U should have atleast 1-1/2 hour on hand to cook this. Also if u r cooking 500gm mutton, donot use 2 litre cooker. Anything bigger than that will do. Its difficult to saute the onion-mutton mixture in 2 litre cooker. I once have to transfer mid-way the contents to larger cooker.


4 thoughts on : Mutton /Meat : Bihari Ishtyle

  • December 13, 2015 at 8:10 pm

    Thank u for this recipe.. Being a bihari I always loved eating mutton and saw Papa making deliciously,but I never tried to learn.. Now being away from home.. Ur blog is my best guide.. I have made it and my family loved it ..

    • May 17, 2016 at 5:25 am

      Thank you shalini,I feel really happy when I see such response. Keep visiting.

  • May 8, 2016 at 9:16 pm

    Thank you!

    You are doing an amazing job!

    Please keep it up!

    Could you please also share "kachu patte ki pakaudi". It's also served in gravy.

    Thanks again!

    • May 17, 2016 at 5:28 am

      Hey Rahul, you mean those. Pakodas which are made by wrapping leaves with masalas inside. I will post it next time I go home,but it might take some time as I live in karnataka.

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