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A delicious and meaty snack, these shredded mutton sandwiches are perfect to munch on at any time of the day (or night!) This recipe is very simple to follow and the results are mouth-watering, so don't wait any longer - get in the kitchen now. This is one of those recipes that can be easily by roasting in the oven or cooking the meat in a pressure cooker. It really depends on how much time you have and whether you want to make more than just a few sandwiches at once. Either way, this will be a tasty treat for everyone!
Serve this delicious mutton sandwich with a crunchy salad or some potato fries for an extra hit of protein. The mix of heady spices paired with the roasted tomatoes and bell peppers is the best contrast and will leave your mouth watering for more. This recipe makes about 2-3 servings so it's perfect for those nights when you're feeling a little peckish. If you've got a big family then why not make a few batches? You can freeze them for later too so there's no need to worry about waste.
Ingredients
- 10-12 slices sandwich bread
- 1 kg boneless mutton pieces
- 1½ tsp salt
- ¾ tsp turmeric
- 1 tsp chilli powder
- 6 garlic cloves (chopped)
- 1 large onion
- ¾ cup water
- ½ tsp fennel seeds
- ¼ tsp garam masala
- ¼ tsp nutmeg
- 3-4 tbsp oil
Suggested Toppings
- 10-12 slices of mozzarella cheese
- 2 bell peppers (to be sliced and roasted)
- 250 gms cherry tomatoes
- ¼ cup cilantro
Method
- To make your shredded mutton, marinate the meat in turmeric, chilli powder, salt, and chopped garlic for at least 30 minutes in the fridge.
- Dice your onion and in your pressure cooker, add some oil and cook the onions until the soften and start turning brown.
- Add in the marinated mutton with a cup of water, cover and seal the lid and cook for about 3-4 whistles or 30 minutes.
- Check if there’s water in the pot and if there is, let it cook without a lid until it all evaporates.
- Sprinkle in the fennel, garam masala, and nutmeg powder and stir to combine witht the meat.
- Then add in a squeeze or two of lime juice.
- Oven-roasted tomatoes
- On a baking tray, add a little bit olive oil, salt, and pepper and toss the cherry tomatoes in the mix.
- Roast them in the oven at 170 C for about an hour or until lightly browned.
- Roasted bell peppers
- Remove the core and slice the peppers into even strips.
- Roast them in the oven at 180 C for 40 minutes or pan-grill them until slightly charred.
- Assemble you sandwiches with cheese, tomatoes, peppers and mutton.
