Crispy and fiery, this unique mutton recipe is an Indian recipe served as a starter for non-veg and fried food lovers!
Here is an easy to make, super tasty and crispy starter for non-veg and fried food lovers. You can either serve it as a starter or even as sides. Drizzle some lemon juice over the fried pieces and serve with some onion slices and serve to enjoy the perfect starter. Without prior cooking mutton, should not be fried directly, it will make the pieces hard and rubbery and sometimes even under-cooked. So unlike chicken and prawn, mutton or beef must be cooked first and then fried. This is the basic trick or tip which will give you soft and succulent fried mutton.
Mutton 65 is a flavourful recipe to try at home. This fantastic starter recipe will create a blast in your mouth. The colour attracts you, the balanced spicy taste that gives you enough reasons to eat it.
On the day of Bakri Eid, its all about mutton. Biryani, kababs, gurda, kaleji, fry and what not. I am a great mutton lover. So I always try to make some changes to traditional recipes.
This Mutton 65 is also a variant created by me last Bakri Eid. Usually, people make this using ready-made 65 masala packets. But I always prefer digging it. Thus, I explored all the making of my own 65 masalas.
If you are a mutton lover, this will blow you away with its chewy texture and fascinate you with its aroma.
You can include this recipe in Bakri Eid menu to enjoy with your guest and relatives.
Why You Must Try Mutton 65?
A change from the regular chicken recipe.
Rich in high-quality protein, vitamins, and minerals.
Easy and delicious recipe.
Beneficial for muscle growth and maintenance.
Rich in antioxidants like glutathione.
It prevents Anemia.
Try this unique, exotic, fiery starter with your family and friends and get all the praises.
Ingredients for Mutton 65
Steps for Mutton 65
Mutton 65
Ingredients
1 tablespoon Oil
300 gram Mutton
1 tablespoon Ginger-Garlic paste
1/4th teaspoon Turmeric Powder
Half teaspoon Salt
1/4th cup Water
2 Kashmiri Red Chillies
2 cloves of Garlic
1/4th teaspoon Sugar
2 pinch Salt
Half teaspoon Soya Sauce
Half teaspoon Vinegar
2 tablespoon Cornflour
1 tablespoon Refined Flour
1 Egg White
Half teaspoon Garam Masala
1 teaspoon Red Chilli powder
1 tablespoon Lemon Juice
1/4th teaspoon Black Pepper powder
1/4th teaspoon Salt
1 tablespoon Oil
1 teaspoon Ginger chopped
1 teaspoon Garlic chopped
2 Dry Red Chillies
3 Green Chillies
Some Curry Leaves
Fresh Coriander
Steps
Soak 2 big Kashmiri dry Red Chillies in 1/3rd cup of water or half an hour.
Heat 1 tablespoon oil in a pressure cooker, add 300 grams boneless mutton pieces, 1 tablespoon ginger garlic paste, half teaspoon salt, 1/4th teaspoon turmeric powder and fry them for 2 minutes, then add 1/4th cup water, pressure cook it on high flame till one whistle and then on low flame for 10 to 15 minutes.
Take the soaked dried Red Chillies along the water add 2 cloves of garlic and grind them into a fine paste, then add 1/4th teaspoon sugar, 2 pinch salt, half teaspoon soya sauce, half teaspoon vinegar mix it well with the chilli paste and keep aside.
After boiling dry up all the water that is left in the mutton and let it cool down.
In a bowl take 2 tablespoon cornflour, 1 tablespoon refined flour, 1 egg white, half teaspoon Garam Masala, 1 teaspoon red chilli powder, 1 tablespoon lemon juice, 1/4th teaspoon black pepper powder, 1/4th teaspoon salt mix all these ingredients well into a thick paste.
Then add the boiled mutton pieces to this paste and coat them properly by mixing with your hands add little water if required.
Heat oil in a Kadai, fry these coated mutton pieces till golden brown, remove them and place it on a tissue paper.
Heat 1 tbsp oil in a pan add 1 teaspoon chopped Ginger, 1 teaspoon chopped garlic, 2 dry Red Chillies sauté it for 10 to 20 seconds on low flame, then add the chilli paste stir fry for 2 minutes on low flame to make a semi thick sauce, add1 or 2 tbsp if required.
Now add the fried mutton pieces to this sauce, add some raw onion sliced wedges, 3 green chillies, some curry leaves mix them and toss it for a minute with the sauce, sprinkle some chopped coriander leaves and then off the flame.
Your delicious Mutton 65 starter is ready to serve.
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Tips for Making Tender Mutton 65 *To make the mutton 65, we need mutton. So it will be better to have boneless mutton pieces or little to no bones. *Mutton pieces take more time to cook than chicken. Therefore, boiling the pieces as we did is better, or frying them will be tough. *Majorly the flavours in this dish come from salt, ginger, garlic, red chilli, and black pepper. In addition, turmeric and red colour are added for colour. These are the essential ingredients of the recipe. *Some people like to add yoghurt to the marination, while some do not like it. Also, one can add lemon juice for some tanginess. *Sometimes more ingredients are in use for marination. For example, spices like cumin powder, coriander powder or seeds, garam masala, or the readymade 65 masalas are used to marinate the mutton. *To get a crispy layer of coating on the mutton pieces, add rice flour, cornflour, or all-purpose flour. Adding egg white or whole egg will give it more binding. * For tossing, you can temper green chillies and curry leaves. However, tossing fried potato strips with these will be equally delicious. Capsicum, Garlic cloves, and onions are good options for the same.
