Nanital ki Special Sikkar Meat Bhaat 60yr Old recipe😱

Ingredients

• 1.5 kg Mutton (bone‑in, cut into medium pieces) (Prefer shoulder or leg pieces for tenderness)
• 500 g Onion (Finely sliced; use about 7‑8 kg for 36 kg mutton as in video, scaled down proportionally)
• 100 ml Mustard Oil (Traditional hill‑style oil; gives distinct pungent flavor)
• 3 tbsp Ginger‑Garlic Paste (Made fresh by grinding equal parts ginger and garlic with a little water)
• 2 tsp Cumin Seeds (Whole, stone‑ground)
• 2 tsp Coriander Seeds (Whole, stone‑ground)
• 1 tsp Turmeric Powder (Adds color and earthiness)
• 2 tsp Red Chili Powder (Adjust to heat preference)
• 1 tsp Whole Garam Masala (cardamom, cloves, cinnamon, bay leaf) (Stone‑ground with other spices)
• 2 tsp Salt (Adjust to taste)
• 800 ml Water (hot) (Hot water added after 1 hour; keep the gravy thin as per video)

Instructions

1. Prepare Ginger‑Garlic Paste

   Peel equal parts ginger and garlic (about 30 g each). Roughly chop and grind in a stone grinder or blender with a splash of water to form a smooth paste.

   Time: PT5M

2. Slice Onions

   Thinly slice 500 g onions. Set aside.

   Time: PT5M

3. Heat Mustard Oil

   Add 100 ml mustard oil to the heavy‑bottomed pot and heat over medium flame until it starts to shimmer (about 2 minutes).

   Time: PT2M

   Temperature: Medium heat

4. Add Onions

   Add the sliced onions to the hot oil. Stir once to coat, then **do not stir again**. Let the onions soften for 3‑4 minutes.

   Time: PT4M

   Temperature: Medium heat

5. Layer Mutton and Spices

   Add the mutton pieces on top of the onions, followed by ginger‑garlic paste, salt, turmeric, red chili powder, stone‑ground cumin, coriander, and whole garam masala. Do **not** mix; simply spread the spices evenly over the meat.

   Time: PT3M

   Temperature: Medium heat

6. Initial Simmer (1 hour)

   Cover the pot with a tight‑fitting lid. Reduce heat to low and let the meat, onions and spices cook undisturbed for **1 hour**. No stirring is required; the steam will circulate and the gravy stays thin.

   Time: PT1H

   Temperature: Low heat

7. Add Hot Water

   After the hour, pour 800 ml of hot water (not cold) around the edges of the pot, avoiding direct splash onto the meat. Cover again and continue cooking.

   Time: PT2M

8. Second Simmer (30‑45 minutes)

   Cook on low heat for another **30‑45 minutes**, checking every 10 minutes. The meat should become tender and the gravy should be aromatic but still thin.

   Time: PT35M

   Temperature: Low heat

9. Final Taste and Adjust

   Open the lid, taste for salt and spice level. Adjust if necessary, then turn off the heat.

   Time: PT3M

10. Serve

    Serve hot with steamed Basmati rice (1121 variety) or Indian flatbread. Garnish with fresh coriander if desired.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

8 g

Fat

28 g

Fiber

1 g