I made mutton today in yet another style with mutton fried in a kadai. After the mutton is caramalised in kadai, we add fried onion juliens, shahi garam masala on top and then cooked in pressure cooker until its soft. The colour of the curry came out as intended. All thanks to the shahi garam masala that I prepared fresh.
Time required to cook Shahi mutton curry: 45 minutes
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Ingredients required to make Shahi mutton curry:
- Mutton – 500gms
- 1 bay leaf
- 1 chopped tomato
- 2 big onions – sliced
- Powdered spice (shahi garam masala) – 1 big cinnamon stick, 3 – 4 green cardamoms, 1 black cardamom, 1 black cardamom, 2 degi mirch (red dry chilli), 1 mace, 1/4 th of a nutmeg
- A paste of 1 tbsp hung curd, 1.5 tsp cumin powder, 1 tsp coriander powder, 1tsp black pepper powder, 1 tsp turmeric powder
- A paste of 4 green chillies, 2 inch ginger, 10 – 12 garlic cloves
- Salt
- Mustard oil
- 3 potatoes
Shahi Mutton Curry – The recipe:
- Clean mutton pieces properly
- Marinate mutton with curd paste, Ginger garlic paste, salt for at least half an hour
- Heat oil in a pan
- Fry potatoes till golden brown. Keep them aside
- Fry some onion juliens, make barista till brown in colour they are. Keep aside
- In same oil, add marinated mutton and cook till oil starts to release
- Add chopped tomatoes and cook till they are soft and oil starts to separate from sides of pan
- In a pressure cooker, put water along with marinade residue and bring to boil
- Add mutton, potatoes, onion juliens, shahi garam masala mix one by one. Stir. Cover with lid and Pressure cook till mutton is cooked. In my case usually 7 – 8 whistles are fine
- Let it rest off fire for sometime until steam settles down
- Open lid of pressure cooker. Your Shahi Mutton Curry is ready to be served
To check the recipe in YouTube, please click on the link below:
