Smoked Mutton Bafat Curry

The last time I made bafat was with pork, a few months ago. This time I wanted it with mutton. Not only that, I wanted it smoked. Who doesn’t love a good smokey flavour, right? Thankfully, the ironing guy had his shop open right beside my house. I got a couple of pieces of coal from him and used it to smoke the mutton curry. It turned out pretty smacking good. The smoke sure did seep through the curry and into the meat. This was lunch, and by dinner the curry got even better. You can find the recipe for bafat powder here.

mutton curry

Ingredients:

Mutton on the bone - 600 gms

Onions - 2 sliced

Green chillies - 2

Bafat powder - 4 tbsp (2 tbsp if you don't want it too spicy)

Tamarind pulp - 1 tbsp if it's a strong paste, 2 if it's juice from the pulp

Garlic - 4 cloves crushed

Ginger - 1 inch piece sliced

Ghee - 2 tbsp

Salt to taste

For smoking:

A katori (small bowl) and 2 tsp of ghee

mutton curry

Method:

Heat oil in a pressure cooker and saute sliced onions till lightly browned.

Add green chillies, ginger and garlic. Saute some more.

Now add the mutton pieces, bafat powder, tamarind pulp, salt and water just enough to cover the meat.

Put the lid of the cooker on without the whistle and when you see the steam escaping the nozzle, put the whistle on. Cook on high till the first whistle is out. Then cook on low heat for 15 to 20 mins.

Let the pressure drop on its own before you open the lid.

Now open the lid, place the small bowl with the hot coal in it in the centre and pour 2 tsp of ghee on it. It will immediately emit smoke and you need to put the lid back on. Let it sit like that for 15 mins. No need to move it else the coal might end up in your curry. Take the lid off and remove the bowl with the coal. Reheat before serving.

I served this with peas pulao. You could serve with plain rice, jeera rice or any other kind of rice.

 

 

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