Chinese Mutton Cubes Recipe – Chinese Boti (Eid-Ul-Adha Special)
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Chinese Mutton Cubes or Chinese Boti is a tangy and yummy starter usually made during Eid-Ul-Adha at my home. No much of ingredients, just some Chinese sauces and at home ingredients. That’s it. Ready in almost less than 30 minutes. You can eat them with or without chapati.
Chinese Boti was first made by my wife 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.
There are some recipes which are 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 in your mouth. No more delays. 🙂
Ingredients of Chinese Boti
Boneless Mutton - 250 gm
Ginger Garlic Paste - 1 Tablespoon
Garlic (Chopped) - 1 Tablespoon
Red Chili Sauce - 1 Tablespoon
Soya Sauce - 1 Teaspoon
Tomato Ketchup - 1 Tablespoon
Vinegar - 1 Teaspoon
Black Pepper Powder - 1 Tablespoon
Chili Flakes - 1 Teaspoon
Edible Oil - 2 Tablespoons
Curry Leaves - 8 to 10 Pcs
Salt - To Taste
Steps for Chinese Boti
Wash the boneless mutton properly and cut in small cubes of approximate 1-inch size. Marinate mutton pieces with ginger garlic paste and salt. 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. Cook in a pressure cooker until they are soft and done. Dry all the water.
Heat Oil in a pan and put curry leaves. Now add chopped garlic and fry for 2 minutes. Add soya sauce and cook for another 1 minute. Now add chili flakes, black pepper powder, red chili sauce, and tomato ketchup.
Cook until oil starts to float. Add boiled mutton cubes into the mixture and mix it well. Cook until all the water content dries. Your tangy Chinese Boti is ready to serve. Garnish it with some onion rings or coriander leaves.
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