Grind all the ingredients together except the mutton to a smooth paste, adding little water . Taste and adjust .
The salt and hotness should be more than required only then will it get into the meat and dry out well.
Wash the meat , drain and pat it dry ( my grand ma never used to wash the meat , my mom also does the same but I just can't do that ). Apply the ground masala with the dried meat and mix well .
String the masala mixed meat with a help of a needle and heavy twine . ( I use metallic thin wire to string , as there is no need for a needle or twine . Hassle free ) tie the stringed meat over a high place where there is good sun light (which helps the meat to dry out fast ) and beware no cats or dogs can access the meat hanging .
Keep a gap of 1/2 inch between each piece of meat .
Dry it in the sun for at least one week or more till the meat is dried out really well and sounds like a stone dropped when dropped on your kitchen counter .
This dried meat can be stored in air tight containers for a year or more . When ever required take 8 pieces of meat ( serves 3-4 people ) and hammer ( I use a real hammer , place the dried meat over the ammi kal (sil patta ) and hammer ) it well till it gets to a thin spread out meat piece .
Shred the hammered meat piece into thin shreds .
Heat coconut oil or ghee and fry the dried shredded meat for 1 1/2 minutes until it cooks through and gets crispy . Drain and serve when cooled a little as the crispness is felt only when cooled down .
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.