Chutagi

Make the chutagi pasta: combine whole wheat flour with a pinch of salt and enough water to form a firm dough. Knead for 5 minutes until smooth. Rest for 15 minutes.

Roll the dough into a thin sheet (about 3 mm thick). Cut into small bow-tie or butterfly shapes by pinching the centre of small rectangles — this is the traditional chutagi shape. Set aside on a floured surface.

In a large pot, heat butter or ghee over medium heat. Add sliced onions and cook for 6–7 minutes until softened and lightly golden.

Add sliced ginger, garlic, and green chillies. Stir-fry for 2 minutes.

Add the mutton pieces and brown on all sides over medium-high heat for 5–6 minutes.

Add chopped tomatoes and cook for 3 minutes. Add turmeric and salt. Stir well.

Add 800 ml of water and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until the mutton is tender.

Add the diced turnips and cook for 5 minutes.

Drop the chutagi pasta pieces into the simmering broth. Cook for 8–10 minutes until the pasta is cooked through and slightly chewy.

Add the leafy greens and stir in. Cook for 2 minutes until wilted. Taste and adjust salt. Serve hot in deep bowls — chutagi is a hearty soup-stew.