
Ingredients
For Mutton
300 gm boneless Mutton
2 tsp Red Chilli powder
1 tbsp Cumin powder
2 tsp Garlic powder
2 tsp Onion powder
2 tsp Oregano
3 tbsp Oil
¼ cup Tomato Puree
Salt to taste
For Sauce
2 tbsp Oil
1 Dry Red Chilli, torn
2 Bay Leaves
1 Onion, finely chopped
4 Garlic clove
2 tbsp Refined Flour
4 cups Stock
½ cup Tomato paste
Salt to taste
1 tsp Oregano
1 tsp Cumin powder
¼ tsp Cinnamon powder
½ Lime juice
1 tsp Apple Cider vinegar
For Salad
½ Iceberg Lettuce, shredded
3-4 Cherry Tomatoes, cut into halves
½ Cucumber with skin, cut into roundels
¼ cup Hung Curd
1 tbsp Parsley, chopped
2 tbsp Mint, chopped
1 tsp roasted Cumin powder
Salt to taste
2 Tortillas
Lime slice
Parsley sprig
Process
- Pound meat with meat hammer/rolling pin
- In a mixing bowl, add red chilli powder, cumin powder, garlic powder, onion powder, oregano, oil, tomato puree and salt, mix well.
- Add pounded meat in the marination mixture, rub it well and keep aside for 2 hours.
- In a pan, add oil, torn red chilli and bay leaf, saute for a minute.
- Add onions and cook till translucent.
- Add refined flour and cook till brown in colour (do not burn the flour).
- Add stock, and immediately mix to make sure there are no lumps.
- Once the sauce thickens, add tomato paste, salt, oregano, cumin powder, cinnamon powder, lime juice and apple cider vinegar, cook for 2-3 minutes.
- Strain the sauce through a strainer. Keep aside for further use.
- In a mixing bowl, add lettuce, cherry tomatoes, cucumber, hung curd, parsley, mint, cumin powder and salt, mix well.
- Keep aside for further use.
- In a grilling pan, brush some oil and grill the marinated meat and cook for 6-7 minutes each side.
- Once done, shred the meat and keep aside.
- Take tortillas, add salad, sauce and shredded meat.
- Garnish with lime slice and parsley sprig.
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