Mutton Shorva

This is one of my early posts and I was meaning to either redo the post or update the pictures. For now I will update the post with a new picture. [April 2016]
Mutton Shorva, Mutton Curry, Goat Curry, Indian Curry, Telangana Food, Telangana Cuisine, Telugu Food,

I shall leave this old picture, just to reflect the progress I made in photography in these 8 years. :)

mutton shorva, lamb curry, goat curry,

Total Time: 45 minutes
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4 – 5

Ingredients:

  • To boil the meat
    • 2 lbs Goat meat
    • 1 ½ tsp Chili Powder
    • 1 ½ tsp Coriander Powder
    • Salt to taste
    • 2 tsp Ginger Garlic Paste
  • 6 tbsp Oil
  • ¼ cup Mint chopped (opt)
  • 4 Cardamoms
  • 3 Cloves
  • ¼ tsp Sahajeera
  • ½ tsp Methi Powder
  • ½ cup chopped Onions
  • 2 tsp Ginger Garlic Paste
  • 2 tsp Onion Paste (end of the list for the ingredients)
  • 2 long Chillies or Jalapeño Peppers sliced (opt)
  • 1 ½ tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • 1 ½ tsp Chili Powder
  • ¼ cup Yogurt
  • Cilantro for garnish
  • For Onion Paste
    • ½ tsp Oil
    • ½ Onion small, chopped
    • ½ Tomato small chopped
    • 2 Cardamoms
    • 2 Cloves

Preparation:

  • Mix all the ingredients to boil the meat. Pressure cook for 5 whistles and cook on low heat for 5 minutes.
  • Meantime, in a pan add all the ingredients required to make the onion paste.
  • Fry until onions turn golden brown, remove from heat and let cool.
  • Make a fine paste using little water.
  • This paste can be refrigerated for 7-10 days. I normally make this paste with 3-4 big onions and freeze it in small containers.
  • If you are in a hurry, skip the frying process and grind all the ingredients to fine past. OR skip the process of making the paste and substitute the paste with its ingredients.

Method:

  • In a sauce pan heat oil, add cardamoms, cloves, sahajeera and mint. Fry till mint turns dark green.
  • Add methi powder, onion and saute until translucent.
  • Add ginger garlic paste and onion paste and saute for couple of minutes.
  • Add chilies, coriander powder, turmeric powder, chili powder and saute for a minute.
  • Add yogurt and and cook for couple of minutes, until oil separates.
  • Add cooked meat and cook for few minutes. Add 1 ½ cups of water and bring to a boil. On medium heat cook for 10 – 15 minutes.
  • Garnish with cilantro and serve hot with rice, roties or puries.

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