Mutton Boti Fry
Mutton boti fry is made with tender boneless mutton pieces, which undergo yogurt-based marination with aromatic spices and herbal ingredients. The marinade contains ginger-garlic paste and Kashmiri red chili powder together with traditional spice powders, which create a dark hue and powerful flavor. The marinated mutton is cooked in a pressure cooker until it becomes tender before applying the spices and shallow fried.
Ingredients
To marinate mutton:
- 750 grams mutton boneless, cut into small pieces
- 1 piece onion medium size, finely sliced
- 1 tbsp ginger garlic paste
- 3 tbsp yogurt
- 2 tbsp Kashmiri red chili powder
- ¼ tsp turmeric powder
- 1 tsp coriander seeds powder
- ½ tsp roasted cumin seeds powder
- ½ tsp garam masala powder
- ½ tsp salt
To pressure cook mutton pieces:
- ½ cup water
To coat the cooked mutton pieces:
- 1 tsp coriander seeds crushed
- ½ tsp cumin seeds
- ½ tsp chili flakes
- 1 tsp chat masala powder
- ½ tsp black salt
- 2 tbsp corn flour
- 1 tbsp refined wheat flour maida
- ½ lemon juice
To shallow fry the mutton pieces:
- Cooking oil as much as required
Instructions
- Take 750 grams of boneless mutton. Cut them into small pieces.
- Marinate with a piece of onion (medium size, finely sliced), 1 tbsp of ginger garlic paste, 3 tbsp yogurt, 2 tbsp of Kashmiri red chili powder, ¼ tsp of turmeric powder, 1 tsp of coriander seeds powder, ½ tsp of roasted cumin seeds powder, ½ tsp of garam masala powder, and ½ tsp of salt.
- Cook in a pressure cooker with ½ cup of water.
- Remove the lid and cook until dry. Transfer to a bowl.
- When cool, add 1 tsp of crushed coriander seeds, ½ tsp of cumin seeds, ½ tsp of chili flakes, 1 tsp of chat masala powder, and ½ tsp of black salt followed by 2 tbsp of corn flour, 1 tbsp of refined wheat flour (maida), and ½ lemon juice.
- Mix gently with a spoon.
- Shallow fry them.
- Transfer to a plate and squeeze half lemon juice.
- Your tasty and spicy homemade mutton boti fry is ready.
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Notes
Kashmiri red chili powder is good for color and so I do add red food color. However, you can if you want a more vibrant color.
You may keep aside the marinated mutton for half an hour or cook immediately, like me.
I cook the mutton in a pressure cooker because it is fast.
Add only ½ cup water while cooking the mutton as it will release its own moisture.
Cook it for up to 1 whistle on a high flame and then for 15 to 20 minutes on a medium flame for perfect cooking.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Boti Fry
Amount per Serving
Calories
434
Calories from Fat 315
% Daily Value*
Fat
35
g
54
%
Saturated Fat
13
g
81
%
Trans Fat
0.02
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
92
mg
31
%
Sodium
349
mg
15
%
Potassium
402
mg
11
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
23
g
46
%
Vitamin A
846
IU
17
%
Vitamin C
2
mg
2
%
Calcium
55
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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