Khurdi

• 250–300 gms Mutton with Bones
• For the Wheat Flour Mixture
• • 60–70 gms Whole Wheat Flour
• • 2 tbsp Ghee (Clarified Butter)
• • 1 tsp Fennel Seed Powder
• • ½ tsp Black Peppercorns
• • 4–6 Cloves • 3–4 Bay Leaves
• • 2–3 Green Chillies, slit (adjust to taste)
• • 1 tbsp Ginger-Garlic Paste
• • As required Water
• For the Milk Mixture
• • 1 cup Full-Fat Milk or Creamy Milk
• For the Tempering
• • 1 tbsp Oil • ½ tsp Cumin Seeds
• • 1 Large Onion, finely chopped
• • As required Salt
• For Garnish & Serving
• • 1 small handful Fresh Mint Leaves, chopped
• • Lemon Wedges, to serve

1. 1. Temper the Spices: Heat ghee and oil in a deep pan over medium flame. Add fennel seed powder, cumin seeds, black peppercorns, cloves, bay leaves, and slit green chillies. Let them sizzle until aromatic.
2. 2. Sauté the Onions and Ginger-Garlic: Add chopped onions and sauté until slightly softened. Add ginger-garlic paste and cook until the raw smell dissipates and the masala becomes fragrant.
3. 3. Brown the Mutton: Add mutton pieces and salt. Sauté until the meat changes colour and begins to brown lightly.
4. 4. Add the Wheat Flour: Sprinkle wheat flour evenly over the meat and mix well to coat. Gradually add a little water, stirring continuously to form a smooth, creamy texture. Cook until the flour loses its raw flavour.
5. 5. Add Water and Simmer: Slowly pour in 2 to 2½ litres of water while stirring to achieve a light, soupy consistency. Bring to a boil, then lower the flame and simmer for 1½ to 2 hours, uncovered or half covered.
6. 6. Finish the Gravy: Once a thin layer of oil floats on top, gently stir from the bottom to mix everything evenly. Add milk, stir gently, and give it one final boil.
7. 7. Garnish and Serve: Add chopped mint leaves and adjust the salt if needed. Serve hot with garlic bread, naan, khichdi, or crusty pav. Squeeze a little lemon over the soup just before serving.

The secret to a great Khurdi lies in slow cooking. The longer it simmers, the deeper the flavour becomes.

For a richer taste, use a mix of bones and small meat chunks.