भुटुवा

The Bold, Rustic Flavour of the Himalayas.

The misty hills of the Kumaon region and across the Northern Himalayan belt—stretching into Nepal—food is not just nourishment, it is survival, celebration, and tradition. One such dish that perfectly represents the rugged soul of the mountains is Bhutuva (also known as Bhutua/Rag/Peti)—a fiery, dry, and deeply flavorful preparation made from lamb offals. 👨🏼‍🍳

Bhutuva is not a dish for the faint-hearted. It is bold, unapologetic, and intensely aromatic, prepared with mustard oil, freshly ground spices, and a meticulous cooking process that transforms humble organs into a mouth-watering delicacy. Traditionally cooked during festivals, family gatherings, or post-hunt celebrations, Bhutuva reflects the Himalayan philosophy of using the whole animal with respect and skill.

What Makes Bhutuva Special?

Unlike gravied curries, Bhutuva is a dry stir-fried dish, where each piece of offal is coated with spices and roasted until the oil separates and the flavors deepen. The use of mustard oil, stone-ground spice paste, and optional lamb blood gives it a dark, rich colour and an earthy intensity that is both rustic and addictive.

In Kumauni and Nepali kitchens, Bhutuva is often enjoyed with plain rice, mandua roti, or local flatbreads—letting the dish shine without distraction..

Ingredients (Serves 8–10)

Main Ingredients

• Lamb offals – 1 kg
  (liver, heart, kidneys, intestines, stomach)

• Lamb blood – 100 g (optional, for richness and colour)

• Lamb fat – 50 g

• Mustard oil – 100 ml

Thickness (sauce)

• Onions – 2 large, sliced or chopped

• Ginger-garlic paste – 4 tbsp

• Green chilies – 5, slit or chopped

• Fresh coriander – for garnish

Spices

• Turmeric powder – 1 tsp

• Cumin powder – 1 tbsp

• Coriander powder – 1 tbsp

• Red chili powder – 1 tsp (optional)

• Salt – to taste

• Black pepper – to taste

• Optional: Timur (Sichuan pepper) for a distinct Himalayan aroma

Traditional Spice Paste (Stone-Ground Recommended)

Grind together using a stone grinder for best flavour:

• Ginger

• Garlic

• Green chilies

• Dried red chilies

• Turmeric

• Coriander seeds

This coarse paste is the heart of authentic Bhutuva.

Method of Preparation

1. Prepare the Organs

Thoroughly clean all lamb organs with water and salt. Cut them into uniform, bite-sized pieces.and boil it for 15 minutes, then Marinate with a pinch of turmeric and salt. Rest for 30 minutes.

2. Heat the Oil & Temper

Heat mustard oil in a heavy pan or wok until it begins to lightly smoke—this removes raw bitterness. Add cumin seeds and dried red chilies; let them crackle for a few seconds until aromatic.

3. Sauté the Onions

Add onions and sauté until they soften and turn golden brown. This step builds the base flavour

4. Cook the Organs

Add the marinated offals. Season with salt and black pepper. Stir-fry on high heat for 10–15 minutes, allowing the meat to brown and seal. Scrape the pan to prevent sticking.

5. Add Stone grinded Paste

Add the freshly ground spice paste. Cook until the mixture darkens and oil begins to separate—this is crucial for depth and authenticity.

6. Simmer Until Tender

Add ¼ to ½ cup water or broth, cover, and simmer for 20–30 minutes, until all organs are fully cooked and tender.

7. Enrich with Lamb Blood (Optional)

Add lamb blood in small pieces. This step enhances colour, thickness, and richness. Cover and cook for another 10 minutes.

8. Dry Fry & Finish

Uncover and increase the heat. Stir continuously until all moisture evaporates and the dish becomes dry, glossy, and aromatic, with oil coating each piece.

9. Garnish & Serve

Finish with chopped fresh coriander and green chilli's . Serve hot.

Serving Suggestions

Bhutuva pairs beautifully with:

• Steamed rice

• Mandua or wheat roti

• Simple sautéed greens

• A slice of raw onion and lemon

Final Thoughts

Bhutuva is more than a dish—it is a reflection of Himalayan resilience, resourcefulness, and bold taste. Its intense flavours, traditional techniques, and cultural depth make it a true treasure of Kumauni and Nepali cuisine. For those who love authentic, nose-to-tail cooking, Bhutuva is an unforgettable experience.

Once you taste it, you don’t just eat Bhutuva—you understand the mountains.

Short video :-https://www.instagram.com/reel/C48SmBJic1x/?igsh=bmxoNGlhem5xcHBv