Mutton with Raw Papaya | Amita mangxo jhul

Lamb with Raw Papaya

A light, peppery gravy with mutton cooked with raw papaya is a traditional recipe from Assam.  As we all know mutton being tough meat and with limited spices used in North East Indian cuisine, we add raw papaya not only to tenderise but also to thicken and make the dish flavourful and succulent. The dish requires slow cooking on a low heat.

Ingredients

Mutton – 500 Grams

Raw papaya- 350 grams – Peeled and chopped into cubes

Onions - 2 medium - sliced

Green Chilies - 10 to 15 slit

Black pepper powder - 1 tsp

Cumin powder - 2 tsp

Ginger paste - 1 inch

Garlic paste - 10 to 12 pods

Mustard oil - 3 Tbsp

Turmeric powder - 1 tsp

Bay leaf - 2 to 3

Salt as per taste

Ingredients for Mutton with Raw Papaya

Preparation

Marinating

Take the meat in a bowl and add turmeric powder and 1 Tbsp. mustard oil, mix them properly and leave them aside with minimum time of 30 minutes.

Massage the meat for 5mins once marinated to loosen it up before cooking.

                                              Video is available on Youtube 

Cooking

1.     Add 2 Tbsp mustard oil in a heavy bottomed pan. Once the oil is heated, add bay leaf followed by onions and green chilies. Keep frying this until the onions are caramelised

2.     Its time to add the massaged mutton marinate, raw papaya, ginger and garlic pastes into the pan. Stir this well and cover it until the water is released; should take around

3.     After 10 minutes, we will add the cumin and black pepper powder and stir it and cover it. For hereafter, we have to Check-Stir-Cover every 5 minutes until the oil from the meat starts separating.

4.     After 30 minutes, add salt as per taste and fry this for 2 to 3 minutes, gently stirring it continuously.

5.     Add 1 litre of hot water and cover this for 30 minutes occasionally stirring in between. Cook the gravy until you achieve a consistency of your choice.

Please do leave your comments and if you like my recipes consider subscribing.