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

METHOD FOR THE GREEN OLIVES THECHA

• Roast the peanuts, Green chili and the garlic in 1bsp of groundnut oil in a pan.
• 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

• In a Pressure Cooker, add oil, whole spices and saute.
• Add Onion saute for 2 mins.
• Add Ginger Garlic Paste, Coriander stalks and saute for 2 more mins.
• Add Tomato and saute on a high flame until it becomes loose all the water.
• Add the powdered spices and saute until it loses oil.
• 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

• Take the bhajni thalipeeth, bake them until crispy on a med low flame.
• 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.