Mutton Birria Tacos

Method

1. 1

   Dry roast the whole spices

   Black PeppercornsCoriander SeedsCuminClovesFennel SeedsCinnamon

2. 2

   Dry roast the chillies

   Byadgi Red ChilliDry Red ChilliGuntur Dry Red Chilli

3. 3

   In a pressure cooker, add ghee, followed by the onions and salt. Saute them for 6-7 minutes or until golden brown. Then add the whole garlic and the tomatoes. Cook for another 5-6 minutes or until the tomatoes are soft and mushy. Add the roasted spices and chillies to the cooker followed by water (1 cup) and let it boil for 2-3 minutes, or until the chillies have softened. Transfer everything to a blender and blend until smooth.

   OnionTomatoWaterGheeGarlic

4. 4

   Add the paste back to the pressure cooker and add water (1 Cup). Add the mutton and a bay leaf to the cooker and bring it to a boil. Close the pressure cooker and pressure cook for 12-15 whistles on a medium low heat.

   WaterSaltBay LeavesMutton (Biryani Cut)

5. 5

   Once the pressure has naturally released, open the lid and add jaggery and salt. Mix to combine well and then remove the mutton pieces and place onto a plate.

   Jaggery

6. 6

   Shred the mutton

7. 7

   Add water (1 Cup) to the remaining gravy and simmer for 3 minutes. To assemble, first dip the parotta and the gravy and then place it in a pan Add cheese and the shredded mutton, followed by the salsa. Close the taco and let it sear on a medium heat for 2 minutes before flipping and searing for an additional 2 minutes,

   SalsaParottaMozzarella CheeseWater