This is one of those traditional recipes I have been waiting to cook for so long as I could not get hold of the most critical ingredient – Timur which is also known as Sichuan pepper, Sichuan peppercorn or Chinese coriander, a commonly used spice in Chinese, Tibetan and Nepali cuisine. Luckily, one of my Nepalese colleagues Netra Bahadur Limbu was travelling to Nepal last month and I requested him to get it for me!
Timur has a very unique aroma and flavour, different from any other chilly/pepper I have tasted so far. I was fortunate enough to get it directly from Nepal and Netra has promised me to get some more whenever he travels next!
After sorting out Timur I started the research to look for some recipes on the internet and got hold of this wonderful recipe posted by Ms. Anindita who runs a recipe blog named Ani’s Experiments with Spices.
I adapted her recipe to the T and didn’t make any changes. Here is her original recipe: Nepali Bhutwa~ An Exquisite Mutton Dish From Nepal
The dish came out absolutely lip-smacking, adequately spiced, having a delectable aroma and perfect for the chilly weather here in Kuwait these days. Our son Abhay also had a few bites and seemingly enjoyed it! As always I loved the “bhunno” part the most while making this dish! Do give it a shot folks and enjoy the goodness of this traditional recipe.
Thanks a ton to Ms. Anindita for posting this recipe in an easily explained and well-detailed manner.
1 kg mutton (meat from the pichla raan portion)
2 onions chopped
1 tbsp ginger paste
2 tbsp garlic paste
3 black cardamoms
3 green cardamoms
1 inch stick of cinnamon
10 black peppercorns
2 bay leaves
½ tsp methi/fenugreek seeds
½ tsp ajwain/carrom seeds
3 tsp red chilli powder
3 tbsp coriander powder
1 tbsp Timur ground to paste
Salt as per taste
5 tbsp Mustard oil
Take the ginger, 12 big cloves of garlic, 3 tablespoons of coriander powder, a little bit of water and make a smooth paste in your grinder.
1. Heat 3 tbsp mustard oil in a cooker till the smoke comes out and then lower the flame.
2. Splutter the whole garam masalas and bay leaves. Now add the methi seeds and very quickly the ajwain followed by onions. Bhunno the onions till golden brown.
3. Now add the mutton and salt. Bhunno on high flame till the mutton changes colour and is sealed for atleast 10 minutes.
4. Turn the flame to medium and bhunno for another 10 minutes.
5. Now pour a big cup of water, close the lid and let it cook for 10 minutes. Then, close the flame and let it cool.
1. Take a kadhai, heat 2 tbsp mustard oil and bhunno the ground paste at low flame.
2. Add the red chilli powder and the timur paste, bhunno for a few minutes and pour the mutton from the cooker.
3. Mix well. Cover and cook on low flame till the mutton is fully done. Dry up any excess water in the gravy, the oil should separate to give a gorgeous look to the dish.
4. Enjoy with roti/paratha/rice.
5. Thanks Ms. Anindita first and me later.
So till the time we meet again…
Cheers to life…
Till then ride safe and have safe sex…
Hasta la Victoria Siempre…