Recipe cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well
Moothia:¾ cup mielie meal,½ cup chana (gram) flour,1 large onion (grated),¼ teaspoon turmeric powder,1 teaspoon dhana jeeroo powder,1 teaspoon fine salt,1 teaspoon ground green chillies,3-4 tablespoon oil,1 cup finely cut Methi (Fenugreek) berji (bitter greens).
Papri:500g green beans (top & tailed, french sliced),500g mutton (curry pieces),1 large onion,1 teaspoon salt,1 teaspoon dhana jeeroo powder,Pinch turmeric powder,1 teaspoon chilli powder,1 tablespoon brown vinegar,1 teaspoon mustard powder,½ - 1 tablespoon red ginger garlic masala,2 large tomatoes (liquidized).
Moothias-1) Bind together all ingredients. When mixed well, oil hands and make oval shapes with the dough.2) The thickness should be about half the length of your baby finger.3) Fry in medium oil on a medium heat, so that the dough cooks right through.4) Cook till golden brown on either side, leave aside.
Curry-1) Soak mutton till soft.2) In a pot braise onion with a little oil till golden.3) Add spices and masala and allow to braise till fragnant.4) Add drained mutton and cook till meat water has burnt out, then add more water and cook till just tender.5) Add tomato and green beans.6) Cook till beans are tender.7) Simmer out gravy but leave food ‘wet’ enough to steam moothias.8) Place moothias under food in the gravy, and steam just before serving. Serve hot with roti.