GREEN OLIVE THECHA WITH JERK MUTTON BRUSCHETTA

INGREDIENTS

Green Olives Thecha

  • 100 g Green OLIVES FROM SPAIN
  • 30 gms Green Chili
  • 20 gms Peanuts
  • 20 gms Garlic
  • 1 tsp Salt
  • 2 Tbsp Groundnut Oil

Jerk Mutton

  • 200 g Mutton Boneless
  • 100 g Chopped Onion
  • 10-12 mini Bhajni Thalipeeth
  • 50 g Chopped Tomato
  • 20 g Coriander Stalks
  • 30 g Ginger Garlic Paste
  • 20 g Kashiri red Chili Paste
  • 3-4 pcs Whole Black Pepper
  • 2 pcs Bay Leaf
  • 2-3 Black Cardomom
  • 1 tsp Turmeric
  • 1 tsp Coriander Powder
  • 1/2 tbsp Deggi Mirchi powder
  • 1 tsp Kanda Masala
  • 1 tsp Salt
  • 2 tbsp Oil

Preparation time:

30 minutes

Level of difficulty:

Medium

Serves:

3-4 portions

PREPARATION

Method for The Green Olives Thecha

  1. Roast the peanuts, Green chili and the garlic in 1bsp of groundnut oil in a pan.
  2. Now add the ingredients in a mortar and pestle, grind all the ingredients along with the salt, oil and the green olives until a grainy paste like Pesto. Leave 2-3 Olives for Garnish.

Method for Jerk Mutton

  1. In a Pressure Cooker, add oil, whole spices and saute.
  2. Add Onion saute for 2 mins.
  3. Add Ginger Garlic Paste, Coriander stalks and saute for 2 more mins.
  4. Add Tomato and saute on a high flame until it becomes loose all the water.
  5. Add the powdered spices and saute until it loses oil.
  6. Add the Mutton and mix it well. Add about 1/2 a cup of water just to deglaze and pressure cook the mutton for about 20-25 mins until it disintegrate. After opening the cooker, finish it with the Kanda Masala.

Fishing

  1. Take the bhajni thalipeeth, bake them until crispy on a med low flame.
  2. Spread out the Green Olives Thecha over the bhajni thalipeeth add a dollop of the Jerk Mutton on top and garnish with sliced Green Olives on top.