Mutton Shapta :: Tibetan Style Mutton Stew

Mutton Shapta

:: Recipe & Ingredients (Serves 3-4)

750 grams Boneless Mutton Sliced into thin strips

One Red Pepper in thin slices

One Yellow Pepper in thin slices

2-3 Spring Onions (Onions finely chopped / Springs chopped in thirds)

2 Bok Choy with split leaves

3-4 medium sized Tomatoes finely chopped

3-4 Cloves of Garlic juliennes

Equivalent amount of Ginger juliennes

1 Ghost Pepper (Bhut Jhalokia / Raja Mircha)

Paprika Powder

Mutton/ Chicken Stock

Salt and cooking oil

Finely Chopped Onion Springs for Garnish

Mutton Shapta _ prep 1 Mutton Shapta _ prep 2

:: Cooking Process

This recipe is definitely not authentic. It is only after eating some really amazing slow cooking buff, pork shapta and tingmos at the local cafes at Majnu Ka Tila in Delhi, I was introduced to the Tibetan style cooking. This is my version of the Mutton Shapta. Its a light & yummy, summery stew and a very easy dish to create. I slow cook the stew for almost 1 hour for it get depth in flavors.

Heat a cooking utensil and drizzle a little cooking oil. Add the chopped onions and saute them till they start to sweat. Add the mutton slices and on a high flame saute and stir continuously for 5-8 minutes. As the mutton begins to sear it will loose some of its juices. As these juices dry up, add the ginger and garlic juliennes to it and cook till the garlic starts to dehydrate.

Next add the tomatoes and continue the cooking process on medium flame. Keep stirring till the tomatoes become mushy and their juices start to veil the mutton. Drop in the Ghost pepper. Add the paprika powder. Mix everything well. Next layer the mutton with the Red & Yellow Peppers, the Onion Springs and top all of it up with the Bok Choy. Cover this and let it cook in its own juices on minimum flame.

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In about 8-10 minutes, you should start to see the bok choy leaves melt down and all the veggies releasing their juices. Add 1-2 cups of chicken / mutton stock depending on how thick you like your stew to be. You could also use pain water instead of the stock. Add salt to taste.

Cover and cook the stew for a good 45 minutes to an hour or until the mutton is nice and tender. Once done garnish the mutton with finely chopped onion springs. Serve hot with freshly Steamed Tingmos (seperate recipe) or with boiled rice! Enjoy!


If you try this recipe out, please share your experience and/or feedback.

For more such home cooked recipes follow this blog!

Happy Cooking!

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