Homestyle Barbeque Mutton with Afghani Pilaf

Winter is the season of festivals and functions. It is also the season of barbeque and grills. I love to prepare varieties of barbeque dishes for my family and friends. They are not only delicious to have but also hassle-free cooking as I can prepare the dish well in advance and can only grill/bake or barbeque at the time of lunch or dinner.

Today I am sharing a delicious barbecue dish with mutton and Afghani pilaf or pulao that is just fantastic to enjoy.

I baked the barbeque mutton with some basic spices and then brushed with a special spicy barbeque sauce. You can of course barbeque the meat on a charcoal grill.

I served this spicy mutton with some Afghani pilaf, a delicious rice dish made with carrots and Black raisins or sultanas.

Recipe

Preparation time: 7 hours(including marination time)

Cooking time: 105 minutes

Serves:4

Difficulty level: medium

Ingredients

  • 1/4 cup white Vinegar
  • 1 tablespoon Ginger-garlic paste
  • 1.5 kg Mutton: 1 thigh piece & 2 shoulder(boneless) pieces
  • 1 tablespoon Kashmiri red Chilli powder
  • 1 teaspoon black Pepper powder
  • 2 tablespoon Tandoori masala
  • 1 tablespoon cooking Oil

For Barbeque sauce

  • 1/4 cup Balsamic vinegar
  • 2 tablespoon Brown Sugar
  • 1 tablespoon unsalted Butter
  • 1 tablespoon Chilli flakes
  • 1/2 teaspoon Salt

For Afghani Pilaf(4 people)

  • 3 cups basmati Rice
  • 2 big Carrots julleins
  • 2 big Onions thinly sliced
  • 1/4 cup Sultanas (black raisins)
  • 8-10 Cherry Tomatoes
  • 1 black Cardamom
  • 3-4 Cloves
  • 1 teaspoon Cumin seeds
  • 5-6 whole black Peppers
  • 2 tablespoon Ghee/clarified Butter
  • 2 tablespoon Olive oil
  • 1 tablespoon Salt to taste
  • 1 pinch Safforn colour

Procedure

Clean and give some slits to the meat pieces.

Marinate meat pieces with 1/4th cup vinegar, 1 tablespoon ginger-garlic paste, 1 tablespoon kashmiri red chilli powder, 1 teaspoon black pepper powder and salt.

Cover and keep in the refrigerator for overnight or for about 6 hours.

Next day or after 6 hours, take out mutton from refrigerator and add in 1 tablespoon tandoori masala (if you don’t like your meat to be more spicy, you can avoid this spice) and 1 tablespoon olive oil or any other cooking oil. Mix again nicely to coat the spices well to the meat. Cover and again keep aside for an hour.

After an hour, transfer the meat pieces to a big piece of aluminium foil or to a baking dish. I used a baking dish, as I generally avoid direct contact of foil to food in my baking/grilling.

Cover the meat nicely with foil.

Pre heat oven at 190 degree C for 10 minutes.

Place the meat in the preheated oven and grill for 1 hour. If you don’t have grill option in your oven you can bake them or barbeque them in charcoal.

After one hour take out the dish, remove the cover and flip the meat pieces. Be careful to handle the meat pieces, as they will be very hot along with the juices.

Again grill them for about 45 minutes or until you smell a nice barbeque flavour. Take out the dish carefully.

For the barbeque sauce, take 1/4th cup balsamic vinegar, 2 tablespoons brown sugar, 1 tablespoon chilli flakes, 1 tablespoon butter and 1/2 teaspoon salt. Mix and bring to a boil.

When brown sugar dissolves with the sauce completely, remove from the heat. Barbeque sauce is ready.

Brush this barbeque sauce all over the prepared barbeque meat after taking out from the oven.

Succulent barbeque meat is ready now.

For the afhgani pilaf, clean and soak 3 cups of basmati rice for an hour. You can also use sella basmati rice which will be even better than regular basmati.

Place a big vessel with sufficient water, black cardamom, cloves, cinnamon, cumin seeds, whole black peppers and salt in stove top. Bring to boil.

Let the water boil for 5 minutes to release flavour from spices and then add in the drained rice to cook the rice for about 90 percent done.

When the rice is almost 90 percent done, remove from heat and drain water.

In another heavy bottomed saucepan heat 1 tablespoon of ghee and fry grated carrot and black raisins for about 5 minutes.

Transfer to a dish and in the same pan add in 1 teaspoon of olive oil and fry some cherry tomatoes for a couple of minutes and transfer to a dish.

Add in 1 tablespoon of ghee and 1 tablespoon of olive oil to the saucepan and fry the sliced onions to golden brown and crisp.

Next add in the cooked rice and stir gently. Discard the black cardamom and cinnamon. Sprinkle a pinch of saffron colour.

Cover the rice and cook in low heat for 15 minutes.

Now assemble everything in a big serving dish. For that spread cooked rice to the dish.

Spread the fried raisins, carrot and cherry tomatoes.

Place the barbeque mutton pieces over the rice pilaf.

Enjoy this beautiful and delicious dish with your family and friends.

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