Mutton Shakshuka - Mutton pieces cooked in Shakshuka style, without eggs

So the other day I prepared Shakshuka and since it turned out nice, I thought, "Why stop there?" I mean, why should this beautiful dish be limited to eggs only? So I decided do an experiment of preparing a mutton dish with the same underlying methodology as Shakshuka. As you can see from the photo below, the color of the dish is bright red, which for me is one of the most beautiful colors of food.



INGREDIENTS
  • Mutton - 500 grams
  • Medium sized onions, finely chopped - 2
  • Medium to large sized tomatoes - 5
  • 1 large potato diced (medium)
  • Red bell pepper - 1
  • Yellow bell pepper - 1
  • Garlic - 5 to 6 pods crushed and chopped
  • Cumin powder -  1 teaspoon
  • Red Chilli powder - 1 to 1½ teaspoons
  • Coriander chopped
  • Salt to taste
  • 1½ to 2 teaspoons sugar
  • Ghee - 2 tablespoons

COOKING INSTRUCTIONS:

  • Pressure cook the mutton for 5 to 6 whistles with a bit of salt. Switch off the flame and let the pressure settle
  • In a blender, add all the chopped tomatoes and blend till it becomes a smooth puree
  • Using a strainer, strain the tomato juice till only the liquid part of the juice remains 
  • In a pan, add the ghee and heat it for a few seconds 
  • Add the chopped bell peppers, onion and garlic and saute till the onions appear translucent 
  • Add ½ teaspoon sugar and saute till the onions caramelize
  • Add the pureed tomatoes. 
  • Add the red chili and cumin powders, salt and remaining sugar. Once done mix the sauce well, add the mutton pieces and potatoes and cook on a medium to low flame till the sauce thickens and oil starts separating. Since the potatoes are diced, they wont take long to get cooked.
  •  Keep stirring at intervals to make sure that the mutton does not get burnt
  • After the oil has separated, add the chopped coriander, give it a final stir and turn off the flame.
I hope you will enjoy cooking this as much as I did. Happy Cooking.


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