Fiji Style Bhunjal Tin Mutton | Fry Corned Mutton
Corned/Tinned mutton is a family staple in many Fijian households. I remember eating it at least once every couple of months while growing up in Fiji. Now, its more of an indulgence but definitely a family favorite! I like to cook tin mutton in a few different, but when I am in a hurry, this is my go-to method. Its fast, easy, and so good! It makes a wonderful breakfast with some roti and lal cha! YUM!!!
1 can (11.5 oz or 326 grams) tin mutton (I swear these used to be bigger!)
1.5 tablespoon oil
1 cup onions, sliced
2 tablespoons crushed garlic
1 inch ginger, crushed
3-8 chili peppers (or to your liking)
1 sprig of curry leaves (optional but highly recommended)
1 tablespoon tomato paste or 1/2 cup chopped tomatoes
salt to taste
Heat oil in a non-stick ceramic pan over medium heat.
Once oil is hot, add sliced onions and sauté until golden, approximately 2-3 minutes.
Add ginger, garlic, hot peppers, and curry leaves and sauté for a minute.
Add tomato paste and sauté for 2-3 minutes. If using fresh/canned tomatoes, sauté until the mixture is slightly dry.
Add the can of corned mutton and break up the chunks. Mix well.
You can add salt at this point if you'd like, but note that corned mutton is already salty out of the can. I recommend waiting until the end to taste and adjust as necessary. Fry tin mutton to your liking. I like to cook it for 5-7 minutes or until its slightly crispy.
Enjoy with hot roti or with daal and rice!
To reduce fat content of the tin mutton, you can put the unopened can of corned mutton in some hot water for 5-10 minutes to melt the fat. Then drain before cooking.