Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Shahi Mutton

- recipe by Inara submitted on 01-06-2009 


Ingredients
Mutton - 1 kg
Onions - 2 (chopped)
Brown Onion Paste - 1/2 cup
Tomato - 3 (pureed)
Yogurt - 1 1/2 cup
Potatoes - 2 (each cut into 4 pieces)
Ginger Paste - 2 tblsp
Garlic Paste - 2 tblsp
Corriander leaves & Mint leaves paste - 3 tblsp
Cashew nut Paste - 2 tblsp
Bay Leaf - 2
Turmeric - 1/2 tsp
Red Chilly Powder - 1 tblsp
Garam Masala Powder - 2 tblsp
White Salt & Black Salt - to taste
 
Method
1. Marinate the mutton with 1 tblsp. oil, yoghurt, white salt, 1 tblsp. garam masala powder, coriander/pudina paste, ginger/garlic paste, for atleast 2 hours. If overnight, cover with plastic foil & refrigerate.
2. Heat 6 tblsp oil. Add bay leaves (tejpatta) & chopped onion and fry well until onion turns pink.
3. Add mutton, fry it well. Add red chilli powder, turmeric powder, tomato puree and fry well until oil separates.
4. Now let mutton cook either using pressure cooker or in a vessel. 
5. As the mutton is nearing to cook add the potatoes and let them cook along with mutton.
6. After mutton is cooked add brown onion paste, cashew (kaju) paste, 1 tblsp. garam masala powder and black salt. 
7. Garnish with finely chopped green coriander. Serve with pav/naan/roti.

You May Also Like


Post a new comment

2000 Characters left
Name
Your name will be displayed next to your comment.
Email
Email will NOT be displayed publicly.
Cancel       Save Comment

Comments (8)

Person   ()
Tried this recipe. Was awesome.
Person   ()
Thats good to hear..
Person   ()
Will this be ome sweet after adding oniean paste
Person   ()
No. The spices that we add dominates.
Person   ()
thought so but was not sure tq very
much. will try
Person   ()
u r welcome..
Person   ()
how to make a brown onion paste. Tq
Person   ()
Shallow fry the onions in little oil on medium low flame till they turn golden brown. Cool it and make a paste. You can also use store bought fried onions.

Post Comment


 Published by on and last updated on 2013-11-13.