Baked Mutton Recipe

1/2 kg

1 teaspoon

1 teaspoon

2 + 1 tablespoons

3-4

3-4

3-4

2 X 2 cm stick

2

1 1/2 teaspoons

1 teaspoon

1 teaspoon

1/2 teaspoon

1 teaspoon

1 cup

1 tablespoon

1 tablespoon

2 teaspoons

2

1

1

1

1 teaspoon

Boneless mutton

Garlic paste

Ginger paste

Oil

Cloves

Black peppercorns

Green cardamoms

Cinnamon

Medium onions, ground

Red chili powder

Garam masala powder

Coriander powder

Turmeric powder

Salt

Fresh tomato puree

Tomato sauce

Orange juice

Flour

Eggs

Tomato, sliced in rounds

Green pepper (capsicum) sliced in rings

Medium onion, sliced in rings

Oil or butter

• Wash meat, pat dry and cut into 3 cm cubes.

• Combine garlic and ginger, rub into meat and marinate for 30 minutes.

• Heat 2 tablespoons oil in a non-stick pan, add whole spices and fry for a minute till fragrant.

• Add onions and fry till brown.

• Mix in meat, spice powders and salt, and fry till light brown, stirring occasionally.

• Blend in tomato puree and fry till oil bubbles on the surface.

• Stir in 1 cup water, transfer to a pressure cooker and cook under pressure for 15 minutes.

• Allow cooker to cool before opening it.

• Mix in tomato sauce and orange juice.

• Heat 1 tablespoon oil in a non-stick pan and add flour.

• Fry over low heat till light brown, stirring constantly, and stir into meat.

• Beat eggs till thick and fluffy.

• Place meat in a baking dish and cover with eggs.

• Arrange tomato, capsicum and onion rings on top, sprinkle over 1 teaspoon oil or melted butter and bake in an over preheated to 170^oC for 15 minutes.

• Serve with naan or bread.