Monday, 20 January 2014

Shahi Mutton Curry or Royal Lamb curry

Shahi Mutton curry or Royal lamb curry...a lovely rich mutton dish...
I have made this dish somedays back, and even clicked the pic, but never got down to actually putting it up due to lack of time..Today after posting a dish I was really overwhelmed with the response I got, hence I decided to take out some time and blog this rightaway...

Serves 4
Lamb - cubed - 600 gms
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt - 1 tsp
Onions - 2 - chopped
Green chillies - 2 - crushed
Yoghurt/curds - 1.5 cups (beaten smooth)
Coriander leaves - chopped - 4 tbsp

Grind together to a rough paste:
Cumin seeds - 1 tsp
Black mustard seeds - 1 tsp
Poppy seeds - 2 tsp
Pomegranate seeds - 2 tsp (Optional)
Ginger - 1 inch piece
Garlic - 12 flakes

Oil - 2 tbsp

For garnishing:
Slit green chillies
chopped coriander leaves
Fresh Ginger strips
Fresh cream

Marinate the lamb with turmeric, coriander powder and salt for 15 minutes.
Grind the cumin seeds, mustard seeds and poppy seeds along with pomegranate seeds, ginger, garlic and 1 tbsp of water to form a thick coarse paste.
Heat 1 tbsp oil in a heavy bottomed pan, fry the onions and the green chillies till soft.
Allow to cool slightly and grind them along with the already made coarse paste and form a smooth thick paste. Add little water if required while grinding.
Take a cooker, add 1 tbsp oil and fry the lamb cubes along with the ground paste, add salt as required.
Once the lamb and the paste/masala is fried well, add the curds, mix well, add 2 cups water to make a thick gravy. Now allow the cooker to let out the 1st whistle on high heat. Then simmer and cook for 25 minutes.
After switching off the heat, allow the steam to escape naturally and then open the cooker.
Garnish with slit green chillies, chopped coriander leaves and thick cream.
Serve hot with any Indian bread/ghee rice.

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