Mutton Tikka

  • 17 Jul - 23 Jul, 2021
  • Mag The Weekly
  • Cookery


· 1 onion

· 130 g green bell pepper

· ¾ cup apple cider vinegar

· 750 g mutton

· ¾ teaspoon salt

· 2-3 teaspoons ginger garlic paste

· 100 g tomato

· 4-5 green chillies

· ¼ teaspoon black pepper

· ½ teaspoon lemon juice


Chop onion and bell pepper and soak them in apple cider vinegar for 10 minutes, then remove and set aside for later. In the vinegar, add meat, salt, ginger paste and garlic paste. Marinate for two hours in the fridge. Put the meat and vinegar mixture in a pot. Bring to boil, then cover and decrease to a simmer and cook on a low flame until the meat is cooked through. Heat the oil in a frying pan over medium low heat. Add onion, tomatoes and meat and fry until the tomatoes start to break down. Add bell pepper and green chillies and fry for two minutes. Season it with black pepper and lemon juice. Serve with lemon wedges and chaat masala.