Mutton Bafat- A meat delicacy from Mangaluru, Karnataka. Formerly known as Mangalore- this city was my second home for 3 years when I am pursuing my Hotel management course in early Nineties. Very close proximity to the Kerala and its geographical aspects, Mangaluru always possess a cuisine similar to Kerala. Fish and seafood is favorit among many as the city has a good coastal line and abundance of fresh catch. Mutton and pork dishes were very much chosen by the Catholic christians of Mangaluru. I still remember the small stalls and kiosks which were selling 'Sannas'- a spongy rice cake along with tangy meat dishes in the nights and those were best sellers in all streets.
Here I am sharing a recipe which I got from my neighbor, when I was staying there and its worth some to prepare and share.
Grind all the ingredients listed to a coarse paste.
Peel and slice onions, ginger and garlic. Slice green chillies. Peel the potatoe and cut into dices.
Clean and wash the mutton, strain it.
Marinate the mutton with the ground masala, vinegar and salt.
Heat the ghee,fry whole garam masala,saute onions, ginger and garlic. Bring the mutton to the pan along with the marinade. Add one cup of water and cook in a slow flame.
Add the potatoes once the mutton is half cooked and cook till the mutton is tender and gravy is thickened.
Check the salt and remove from the fire. Serve hot with rice or Sannas.
Servings 4