Mutton Taas | मटन तास कैसे बनाएं | Nepali Recipe | Mutton Recipe | Sanjeev Kapoor Khazana

A spicy flavourful meat recipe usually eaten alongside puffed rice, tastes beyond amazing. Mutton pieces dressed in masalas is a delight to eat, so try now.

MUTTON TAAS

Ingredients

500 grams boneless mutton, cut into 1 inch pieces
1 inch cinnamon stick
2 star anise
4-5 green cardamoms
7-8 cloves
7-8 black peppercorns
1 tsp cumin seeds
1 tsp fennel seeds (saunf)
2 tbsps coriander seeds
4-5 dried red chillies
½ tsp Sichuan peppercorns
1 tbsp finely chopped ginger
2 tbsps finely chopped garlic
1½ tsps red chilli powder
½ tsp turmeric powder
1 tsp red chilli flakes
Salt to taste
1 lemon, halved
¼ cup + 2 tbsp diagonally sliced spring onion greens
6-8 tbsps mustard oil
1 inch ginger, cut into strips
10-12 garlic cloves, vertically sliced
To serve
1 cup puffed rice (kurmura)
Onion slices as required
Lemon wedges as required
Green chillies as required

Method

1. Dry roast cinnamon stick, star anise, green cardamoms, cloves, black peppercorns, cumin seeds, fennel seeds, coriander seeds, dried red chillies, and Sichuan peppercorns till fragrant in a non-stick pan. Take the pan off the heat and allow to cool slightly.
2. Put the roasted spices in a blender jar, and blend to a fine powder.
3. Take mutton in a large bowl, add ginger, garlic, red chilli powder, turmeric powder, red chilli flakes, salt, and squeeze the juice of the lemon directly into it. Add ¼ cup spring onion greens and 2-3 tbsps mustard oil and mix well. Set aside to marinate for 1-2 hours.
4. Heat remaining mustard oil in a shallow pan. Add the mutton and sauté on high heat for 3-4 minutes.
5. Reduce the heat to medium; continue to cook for 10-15 minutes or till the mutton is cooked completely, while stirring in between every few minutes.
6. Transfer the mutton pieces on a plate.
7. Add ginger and garlic into the oil remaining in the pan and mix well. Cook for 2-3 minutes. Add the remaining spring onion greens and mix till well combined.
8. Add ½ tsp of the blended powder and mix well. Switch the heat off.
9. Transfer the mutton on a serving plate, serve hot with the ginger-garlic mixture, puffed rice, onion slices, lemon wedges and green chillies.

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