Mutton pakku/masu ko aachar
Mutton pakku is extremely sweet, yummy and delicious food. It can be stored and eaten for 15 days. This mutton pakku is made especially the great festival dashian of Nepalis. You can easily make it at home by following the method given below.
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| Mutton pakku |
First you need some ingredients as follow:
S.n Ingredients/Quantity
1. Mutton meat/ goat meat / lamb meat (500gm)
(You can use boneless or with bone)
2. Mustard oil/oil (100ml)
3. Red chilli powder (1 spoon)
4. Cumin seed powder (1 sp)
5. Coriander seeds powder (1 sp)
6. Hot spicy/garam masala (1 sp)
7. Salt ( to taste )
8. turmeric powder ( half sp)
9. Spices (cloves,green cardamon, black cardamom, cinnamom sticks, bay leaves)
(You can also use other spices.)
Note: You can also use the quantity of ingredients and ingredients according to your own.
Cooking method of mutton pakku
Now take a big bowl or pot and put the meat in it. Now add hot spicy (garam masala), coriander powder, cumin seed powder, cumin powder, turmeric powder, red chilli powder, salt, and finally oil. And mix / marinate all these ingredients. (Save a little oil (50ml) as it will be needed for later use.) Mix it for 1-2 minutes so that the spices used in it stick well in the meat.
After 1-2 minutes of mixing, the color of the meat changes slightly. (Use spices according to the quantity of meat).After mixing well, cover it for 3-4 hours (if you have enough time, keep it 12 hours / one night as keeping one night makes it even better). After keeping it covered for 3-4 hours or one night, it should be fried in a pan. For that ......
Take a pan and heat oil in it. Add spicy (cloves, green cardamom, black cardamom, cinnamon sticks, bay leaves) to the hot oil and fry. After frying the species, add the pre-covered meat. Then cook the meat, stirring well. Keep the flame at medium level. It has to be cooked for a long time.Stir it and leave it for some time (around 1 minute) and stir again. Follow this step (4-5times) repeatedly. When it is cooked for 5 minutes, the water in the meat comes out. Dry (reduce) the water thus drained.
All the water in the meat has to be removed. So cover it with the lid of the pan and cook. Reduce all the water in the meat.In this way, after all the water comes out of the meat, only oil remains. When the meat is cooked, its color changes to golden brown. When the color of the meat is slightly golden brown, cover it and cook for another 2 minutes. After 2 minutes, your mutton pakku / pakku is ready. You can eat it for 10-15 days. You can eat it with chiura / baji or other.
Note: All the water in the meat should be removed or reduced. Only after all the water in the meat has been removed can it be stored and eaten for 10-15 days.
What do you think of this mutton pakku recipe? If you like this method, don't forget to comment below your suggestions and feedback and don't forget to say what is your favorite nepali food.
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