Mutton Ukad (Broth)

Ingredients

For the Green Vatan Paste

• ¼ cup Dry coconut, grated
• 4–5 Green chillies
• 1 inch Ginger
• 8–10 Garlic cloves
• as required for grinding Water

For the Marinade

• 1 kg Mutton
• ½ tsp Turmeric powder
• to taste Salt
• ¼ tsp MSG
• 1 tsp Garam masala
• 3 tbsp Prepared green Vatan paste

For Cooking

• 3 tbsp Oil
• 2 medium Onions, finely chopped
• Remaining green Vatan paste – from above
• as required Water
• 2 tbsp Fresh coriander, finely chopped

Method of Preparation

Chef Ajay Chopra

1. Prepare the Green Vatan Paste

   Grind the dry coconut, green chillies, ginger and garlic into a smooth paste, adding a little water as required.

2. Marinate the Mutton

   In a large bowl, combine the mutton with turmeric powder, salt, MSG, garam masala and 3 tbsp of the prepared green Vatan paste. Rub well and allow it to marinate for 30 minutes.

3. Cook the Mutton

   Heat oil in a pressure cooker. Add the chopped onions and sauté until light golden. Add the remaining green Vatan paste and fry until fragrant. Add the marinated mutton, stir well and sauté for 5–6 minutes. Add water as required, close the cooker and pressure cook for 5–6 whistles, until the mutton is tender.

4. Finish and Serve

   Open the cooker, check the seasoning and simmer to the desired consistency. Garnish with chopped fresh coriander and serve hot with rice Bhakri, chapati or steamed rice.