Chinese Mutton Cubes or Chinese Boti is a tangy and yummy starter usually made during Eid-Ul-Adha at my home. Not many ingredients. Some sauces and at-home ingredients. That’s it. Ready in almost less than 30 minutes. You can eat them with or without chapati.
My wife first made Chinese Boti while trying to experiment with some new tastes as we were all bored with old-fashioned mutton dishes. When the boiled mutton cubes are fried with Chinese sauces, the aroma and the taste will take you out of this world. I ain’t joking. If you don’t believe me, just try this.
Some recipes are a must on Eid-Ul-Adha, and Chinese Botis or Chinese Mutton Cubes top that list. Some other recipes include Green Chops and Tawa Kaleji Gurda Masala. I know that the image has brought pani into your mouth. No more delays. 🙂
Pre-Preparation for Making Chinese Boti
Wash the boneless mutton properly and cut it into small cubes of approximately 1-inch size. The size is essential because it will give a great taste when marinated with the masalas.
Once the mutton is cut, marinate it with ginger, garlic paste, and salt and keep it aside for about 1 hour.
If the mutton is fresh like we have during Eid-Ul-Adha, then marinating for 15 minutes will do. However, if you are using mutton from the refrigerator, you should marinate it for an hour.
Though, if you being fresh mutton from the market and make the Chinese Boti right away, you can marinate it for a lot less than an hour time as well.
TR’s Extra Shots:
- If you don’t like the ketchup then you can skip adding it.
- You can also substitute the vinegar with lemon juice. However, the taste will differ slightly.
- If the sour and tangy flavours are overpowering then you can add a little bit of sugar to balance them.
- We are not adding any vegetables to the gravy. But capsicum and cabbage are generally used in it.
- Marinate the cubes with dry spice powder and sauces then boil. Either fry them or roast them for later. You can eat those without making the gravy.