Bhopaler Rajbarir Filfora | Raaj Poribarer Ranna-r Series | Episode 14 | Lost & Rare Recipes #food

Filfora | A Rare & Almost Forgotten Royal Recipe from Bhopal 👑🍖

Nomoshkar! In today’s episode of Lost & Rare Recipes – Raj Poribarer Ranna, we bring you Filfora, an extremely rare and almost forgotten mutton preparation from the royal household of Bhopal.

Bhopal has a fascinating culinary history shaped by its long Nawabi rule, and today we are bringing you a dish that is simple, homely and incredibly flavourful.

Filfora is made with boneless mutton, fresh herbs, raw papaya, tomatoes, curd and a few everyday spices. The marinated meat is slow-cooked in its own juices until the mutton becomes incredibly soft and tender.

🥘 Ingredients

For 1 kg boneless mutton:

– Boneless mutton – 1 kg
– Chopped coriander leaves – 3.5–4 cups
– Chopped mint leaves – 2 cups
– Grated raw papaya – ½ cup
– Chopped tomatoes – 3 cups
– Sour curd – 150 g
– Ginger paste – 1½ tbsp
– Garlic paste – 1½ tbsp
– Chopped green chillies – according to taste
– Garam masala powder – 1 tbsp
– Salt – according to taste
– White oil – as required
– Onions – 3, finely sliced

👨‍🍳 Method

Cut the boneless mutton into large pieces and pound it using a hammer or mortar and pestle. Do not pound it until it becomes completely powdery.

Mix the pounded meat with coriander, mint, grated raw papaya, tomatoes, sour curd, ginger paste, garlic paste, green chillies, garam masala and salt.

Keep the marinated meat refrigerated for around 2–2.5 hours.

Heat oil in a wok and fry 3 finely sliced onions until lightly coloured. Add the marinated mutton and cook on high heat for 5–7 minutes.

Once the ingredients start releasing their own water, reduce the heat, cover and slow-cook for around 50 minutes to 1 hour.

Do not add any separate water. Stir occasionally and cover again. Cook until the oil rises to the surface and the mutton becomes extremely soft.

Serve hot with roti, naan, paratha or bun.

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