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Thursday, 10 August 2017

Mutton Shahjahani / Shahjahani Gosht Masala


                   The theme for this month's Muslim Food Blogger's Challenge is " meat based recipes ". I got this recipe from Lakshmi Nair's Cookery Show - Magic Oven..It has a rich and thick gravy and goes well with naan, batura, ghee rice etc...

Ingredients:

1/2 kg mutton, cut into pieces
3 big onions, thinly sliced
8-10 green chillies
1 cup coriander leaves, chopped
1/2 tsp turmeric powder
1/4-1/2 fresh cream
salt to taste
oil as required

Preparation:
  1. In a pressure cooker , add the cleaned mutton pieces, turmeric powder and salt and mix well and cook till done adding 1/4 cup of water.
  2. In the meantime, heat oil in a pan and fry the sliced onions till golden brown and keep it aside.
  3. In the same oil, fry the green chillies and keep it aside.
  4. Then grind the fried onions and green chillies with chopped coriander leaves to a paste. Keep it aside.
  5. Heat a thick bottomed pan and add the cooked mutton with its stock and ground masala / paste and mix well.
  6. Check salt and add if required.Then cook it for 10 minutes at medium flame.
  7. Add fresh cream and mix well for 2-3 minutes and switch off the flame...Serve with chapati, naan, batura, ghee rice etc...
Recipe adapted from here...


   
   

6 comments:

  1. Wow! thats such an easy recipe and looks so yum!!!!🤤

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  2. I love the simplicity of this recipe! It almost looks like it could be the mutton version of Hara Masala Chicken!

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  3. The gravy looks so rich . I thought it was going to be a long recipe which does not seem to be the case!! So easy.

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  4. Its truly amazing that a rich mutton curry can be prepared with such minimal ingredients. I am sure the taste will be excellent so I will be adding this on my to do list.

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  5. This is very new to me and I have never prepared any non veg recipe without ginger-garlic paste. Looks tempting...coriander leaves would have imparted nice flavour and taste to meat in this recipe...

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  6. This is such a lovely recipe! I love anything to do with coriander leaves, that color is just too good...

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