Indian
Indian - Chutneys and Sides
Mutton Bhuna
Chef's Menu Description
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 1/2 cup seedless tamarind
- • 6 dates, pitted and chopped
- • 1/2 cup grated jaggery
- • 1 tsp roasted cumin powder
- • 1/2 tsp red chili powder
- • 1/2 tsp black salt
- • 1/2 tsp dried ginger powder
- • 1 cup water
Preparation Steps
1
Phase 1
Soak the tamarind in warm water for 30 minutes, then squeeze and strain to extract a smooth pulp.
2
Phase 2
Combine the tamarind pulp, chopped dates, jaggery, and water in a pan and simmer over medium heat.
3
Phase 3
Add the roasted cumin powder, red chili powder, black salt, and dried ginger powder, mashing the dates as they soften.
4
Phase 4
Simmer for 10-15 minutes until the chutney thickens enough to coat a spoon.
5
Phase 5
Cool and serve as a sweet-tangy side with kebabs and meat dishes, or drizzle over chaats.