Mutton Boti masala

Ingredients

For Marination

• 1 kg Mutton (boneless)
• 2 tbsp Coriander powder,
• ½ tsp Turmeric powder,
• 1 tsp Degi red chilli powder,
• Salt to taste,
• 1 ½ cup Curd, beaten,
• ½ tbsp Ginger Garlic paste,
• 1-2 no. Green chilies, less spicy,
• 2 no. medium Onions, sliced,
• few Mint leaves, roughly torn,
• 1 tbsp Coriander leaves, chopped,

For Dough

• 2 cups Refined flour,
• Salt to taste,
• 2 tbsp Curd, beaten,
• Little water,
• 1 tsp Oil,

For Chur Chur naan Topping

• ¼ cup Semolina,
• 1 tsp Chili flakes,
• ½ tsp Carom seeds,
• ½ tsp Black sesame seeds,
• 1 tsp Coriander leaves, finely chopped (optional)

For Boti Tawa masala

• 1 ½ tbsp Oil,
• 2-3 medium Onions, sliced,
• Marinated Mutton,
• 1 tsp Kewra water,
• ½ tbsp Coriander leaves, chopped,
• 1 tsp Prepared Masala,

For Masala

• 12-15 no. Black peppercorns,
• 4-5 no. Black cardamom,
• 4-5 no. Cloves,
• 5-6 no. Green cardamom,
• ½ inch Mace,
• Salt to taste,

For Salad

• ⅓ cup Hung curd,
• 1 medium Onion, sliced,
• 2 Green chillies, finely chopped,
• 1 tbsp Coriander leaves, chopped,

Other Ingredients

• 2-3 tsp Oil (for greasing)
• Refined flour (for dusting)
• 1 tsp Ghee (for roasting)

For Garnish

• fresh Mint sprig,
• Coriander sprig,
• Ginger, julienned,

Process

For Marination

1. In a large bowl, add mutton with bones, coriander powder, turmeric powder, degi red chili powder, salt to taste, curd, ginger garlic paste, green chillies, onion, mint leaves, coriander leaves and mix everything well.
2. Keep it aside for 30-40 mins.

For Dough

1. In a parat or bowl, add refined flour, salt to taste, curd, water and knead a semi soft dough.
2. Cover it with a muslin cloth and keep aside for further use.
3. Apply some oil and knead it again.

For Chur Chur Naan

1. Take a large sized ball of dough, roll and flatten it.
2. Roll it into a thin sheet, Grease it with ghee.
3. Fold it in pleats with the help of fingers. stretch and roll the pleated dough.
4. Rest the roll dough for 10 minutes.
5. Take the rolled ball and dust with some flour and start rolling to a thin circle.
6. Apply the prepared toppings evenly all over the naan.
7. Heat a tawa, add ghee, place the rolled naan and cook both sides until golden in color.
8. Grease with ghee and crush the naan to form layers.

For Chur Chur Naan Topping

1. In a bowl, add semolina, chili flakes, carom seeds, black sesame seeds and mix well.
2. Keep aside for further use.

For Boti Tawa Masala

1. In a handi, add oil, once it's hot, add onion and saute it well until golden in color.
2. Add marinated mutton and cook it for 5-10 minutes.
3. Close the lid and cook the mutton on medium flame for at least 35-40 minutes until the mutton is tender.
4. Add kewra water and cook it for a minute.
5. Finish the gravy with coriander leaves, prepared masala and mix well.
6. Transfer it into a serving dish and garnish it with mint sprig, coriander sprig, ginger julienned.
7. Serve hot with chur chur naan.

For Masala

1. In a pan, add black peppercorns, black cardamom, cloves, green cardamom, mace, salt to taste and dry roast on medium flame until it's fragrant.
2. Transfer it into a grinder jar and grind into a fine powder.
3. Keep aside for further use.

For Salad

1. In a bowl, add hung curd, onion, green chillies, coriander leaves and mix it well.
2. Keep aside for further use.