Step 1: Prepare the Mutton for Boiling

Wash the 800g boneless mutton thoroughly and place it in a strainer to drain all excess water.

Step 2: Marinate Mutton for Boiling

Transfer the drained mutton to a bowl. Add 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1 chopped onion, 1 teaspoon of salt (use less as meat already contains salt), and 2 brown cardamoms. Mix all ingredients thoroughly to coat the mutton.

Step 3: Pressure Cook the Mutton

Put the marinated mutton into a pressure cooker. Add 1 cup of water. Close the lid and cook for 15-16 minutes. If not using a pressure cooker, cook in a regular pot for 40 minutes until tender.

Step 4: Check Mutton and Reduce Liquid

After cooking, turn off the heat and release the pressure from the cooker. Open the lid and check if the mutton is tender. Turn the heat to high to reduce the remaining water, but do not let it dry out completely. The onion should be fully mixed into the mutton.

Step 5: Cool Mutton and Remove Cardamoms

Turn off the heat and transfer the cooked mutton to a plate to cool down. Remove the brown cardamoms from the mutton.

Step 6: Prepare the Masala

In a separate bowl, combine the masala ingredients: 2 teaspoons of chilli flakes, 1 tablespoon of coarsely ground coriander powder, 2-3 chopped green chilies, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of carom seeds (ajwain), a pinch of black salt, 1 teaspoon of garam masala powder, 1/2 teaspoon of black pepper, 1 teaspoon of cumin powder, 1 teaspoon of paprika powder (Kashmiri chilli), 1 tablespoon of tamarind sauce, juice of 1 lemon, and 1 teaspoon of hot sauce. Mix all these spices well to form a paste.

Step 7: Coat Mutton with Masala and Cornstarch

Add the cooled mutton pieces to the prepared masala. Mix thoroughly until each piece is well coated. Then, add 2 tablespoons of cornstarch (or all-purpose flour) and mix again, ensuring the cornstarch lightly coats the mutton pieces. Do not add too much cornstarch.

Step 8: Fry the Mutton Chatkhara Boti

Heat oil in a pan on high heat. Once hot, reduce the heat to medium. Carefully place the coated mutton pieces into the hot oil. Fry them for 3-4 minutes until they turn golden brown. Do not over-fry as the mutton is already cooked. (Optional: you can add food coloring to the oil for a more vibrant color).

Step 9: Serve Mutton Chatkhara Boti

Once all the mutton pieces are fried, turn off the heat. Remove the fried Chatkhara Boti from the oil and serve immediately with onion rings, green chilies, lemon wedges, and a mint chutney.

• Use less salt initially as meat already has some.

• If not using a pressure cooker, cook mutton in a pot for 40 minutes.

• Do not use chickpea flour (besan) for coating, as it will spoil the taste; use cornstarch or all-purpose flour instead.

• Fry on medium heat; high heat will burn the botis, and low heat will make them soggy.

• Do not over-fry the mutton as it is already cooked.

• Turn off the heat only after all the botis are fried to prevent them from absorbing excess oil.

• Can be made with beef instead of mutton.

• Food coloring can be added for a more vibrant red color.