Papri & Ghosht With Moothias

CREDITS

Rec credit: @when_ruhana_cooks
(Previously known as mama taught me well)
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INGREDIENTS

Moothia-¾ cup mielie meal,½ cup chana (gram) flour,1 medium onion (grated),¼ teaspoon turmeric,1 teaspoon coriander powder,1 teaspoon cumin powder1 teaspoon fine salt,1 teaspoon ground green chillies,3 tablespoon ghee (Clarified butter),1 cup finely cut Methi (Fenugreek) berji (bitter greens).
Papri:500g papri (sides trimmed, cut into even pieces),500g mutton (curry pieces),1 medium onion,1 teaspoon salt,1 teaspoon coriander powder,1 teaspoon cumin ppwder¼ teaspoon turmeric powder,1 teaspoon chilli powder,1 tablespoon brown vinegar,1 teaspoon mustard powder,½ - 1 tablespoon red ginger garlic masala,2 tomatoes (liquidized).

METHOD

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.
Papri:1) Wash papri and place into hot water on stove. Meanwhile soak mutton till soft.2) Just as water is about to boil, remove papri and leave aside.3) In a pot braise onion with a little oil till golden.4) Add spices and masala and allow to braise till fragnant.5) Add drained mutton and cook till meat water has burnt out, then add more water and cook till just tender.6) Add tomato and papri.7) Cook till papri is tender, simmering out gravy but leaving food ‘wet’ enough to steam moothias.8) Place moothias under food in the gravy, and steam just before serving. Serve hot with roti.#whenruhanacooks#ruhanaebrahimrecipes#mamataughtmewellrecipes

POSTED ON

12 Dec 2017

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