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Mutton Tikka for Eid-ul-Adha | Becky Keeps House - This simple and easy mutton tikka recipe combines the best of Eastern flavor with a pinch of Western taste for a tasty dish that everyone will love!

Mutton Tikka

This simple and easy mutton tikka recipe combines the best of Eastern flavor with a pinch of Western taste for a tasty dish that everyone will love!

Course Side Dish
Cuisine Pakistani
Prep Time 2 hours 10 minutes
Cook Time 2 hours 10 minutes
Total Time 4 hours 20 minutes
Servings 6
Calories 212 kcal
Author Becky Keeps House

Ingredients

  • 170 g onion (1 large) chopped
  • 130 g green bell pepper (1 large) cubed
  • 3/4 cup apple cider vinegar
  • 750 g mutton meat (boneless, cut in chunks)
  • 3/4 tsp salt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp canola oil
  • 100 g tomato (1 large) chopped
  • 2 green chilli chopped
  • 1/4 tsp black pepper
  • 1/8 tsp chaat masala
  • 1/2 tsp lemon juice

Instructions

  1. Chop onion and the green bell pepper and soak them in the apple cider vinegar for 10 minutes, then remove and set aside for later.  (I store them in separate containers in the fridge.)

  2. In the vinegar, add meat, salt, ginger paste and garlic paste.  Allow it to marinate for 2 hours in the fridge.

  3. Put the meat and vinegar mixture in a small pot.  Bring to a boil, then cover and decrease to a simmer and cook on a low flame until the vinegar has evaporated and the meat is cooked through—approximately 1-2 hours.  

  4. Heat 2 tbsp cooking oil in a frying pan over medium low heat.

  5. Add onion, tomato and meat and fry until the tomatoes start to break down.

  6. Add the green bell pepper and the green chilli and continue frying until the green bell pepper is soft but doesn't lose too much of its shape.

  7. Season with black pepper, chat masala and lemon juice.

  8. Taste and adjust seasonings if desired.

  9. Serve with lemon wedges and chaat masala.

Recipe Notes

You can speed up the cook time by cooking the meat in a pressure cooker until just tender, then increasing the heat until the vinegar has completely evaporated and the meat is completely tender.