Spicy Mutton Pakoda
These spicy mutton pakodas are bombshells of flavour. Boneless mutton (goat's meat) is cooked with spices and then coated in a gram flour batter, deep fried and served with a green chutney.
Ingredients
For the pakoda
- 500 gms bonesless mutton
- 1 tbsp ginger paste
- 1 1/2 tbsp garlic paste
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1/4 tsp green cardamom powder
- 2 nos black cardamom
- 2 nos bayleaf
- 6 nos cloves crushed
- 1 tsp salt
- 1 tbsp mustard oil
- vegetable oil for deep frying
For the Batter
- 1/4 cup Besan
- 1/2 cup rice flour
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp cumin powder
- 1/2 tsp black pepper powder
- 1 tsp garlic paste
- 1/2 tsp lime juice
- 1/2 cup water
Coriander Chutney
- 2 cups coriander leaves don't include stems if they are not tender
- 1/3 cup mint leaves
- 3 nos green chilies
- 5 nos garlic cloves
- 3/4 tsp salt
- 2 tsp lime juice
- 1/4 tsp sugar
Instructions
Spicy Mutton Pakoda
- Boneless mutton should be roughly cut. It need not be of the same size but more or less bite sized pieces.
- Coat the mutton with all the ingredients from the coloum, except for the oil.
- In a pressure cooker, add the mustard oil and heat it. Transfer the mutton to the oil and then over high flame, stir fry it or rather brown it for the first 2 - 3 minutes. Then bring down the heat to a medium low and continue frying the meat.
- After about 10 minutes, add 3/4 cup of water and give it a boil. Close the lid of the pressure cooker and increase the heat. After one whistle, lower the heat and let it cook for 20 minutes.
- After that, turn off the heat. Once the steam has escaped, open the pressure cooker and check. If there is any liquid left (depends on the quality of your mutton), turn on the heat and let it cook till the liquid dried up.
- Once you have dry mutton pieces, soaked in that lovely sauce, transfer to a plate and let them cool down.
- Prepare the batter by taking all the ingredients, except the water in a mixing bowl.
- Slowly add the water till you reach a medium thick consistency.
- In a kadai, take vegetable oil for deep frying.
- When the oil is hot, dip the mutton pieces one by one into the batter and slide them in the hot oil.
- Regulate the temperature of the oil so that the batter doesn't burn fast. Cook till they are a beautiful golden brown in colour.
- Take them out and place of a kitchen towel to take out the extra oil.
- Serve hot with coriander chutney, lemon wedges and onion slices or rings.
Coriander Chutney
- Take all the ingredients in a blender and grind to a smooth paste.
- Adjust the seasoning and the water content if required.
Notes
1.You can prepare the mutton base and keep it refrigerated for a couple of days. When you want to make the pakodas, just keep the mutton out fo the refrigerator and bring them to room temperature before dipping them into the batter.