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    Home » By Ingredient » Meats & Poultry » Goat

    Published: Jun 17, 2008 · Modified: Apr 8, 2016 by usha

    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 teaspoon Chili Powder
      • 1 ½ teaspoon Coriander Powder
      • Salt to taste
      • 2 teaspoon Ginger Garlic Paste
    • 6 tablespoon Oil
    • ¼ cup Mint chopped (opt)
    • 4 Cardamoms
    • 3 Cloves
    • ¼ teaspoon Sahajeera
    • ½ teaspoon Methi Powder
    • ½ cup chopped Onions
    • 2 teaspoon Ginger Garlic Paste
    • 2 teaspoon Onion Paste (end of the list for the ingredients)
    • 2 long Chillies or Jalapeño Peppers sliced (opt)
    • 1 ½ teaspoon Coriander Powder
    • ½ teaspoon Turmeric Powder
    • 1 ½ teaspoon Chili Powder
    • ¼ cup Yogurt
    • Cilantro for garnish
    • For Onion Paste
      • ½ teaspoon 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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    Reader Interactions

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    1. Amara says

      April 09, 2016 at 11:09 am

      Delicious looking Shorva Usha:)

      Reply
    2. mousumi says

      October 20, 2013 at 5:08 am

      Hi this seems like a wonderful recipe!I always thought shorba meant soup. Are you calling this shorva because it is a stew? Also, the methi powder , is it kasoori methi or methi seed powder? Thanks!

      Reply
      • MySpicyKitchen says

        January 04, 2014 at 7:40 pm

        Mousumi, sorry for the late reply. Some how your message went into spam folder and only saw it now. Shorva is more like stew and is not a soup.

        Methi powder is methi seed powder. If you do not have methi seed powder, you can always use kasoori methi.

        Reply
    3. Kjeld Bjornager says

      May 01, 2011 at 10:45 am

      I am puzzled that you use Goat meat and nor Mutton in recipees called Mutton. Can you explain?

      Yours
      Kjeld from Denmark

      Reply
      • MySpicyKitchen says

        May 03, 2011 at 9:05 am

        The reason I use goat meat instead of lamb meat is because the lamb we get here in the american stores is fatty. Also, I have the choice of only boneless or ribs. If I for for leg of lamb, I have to cut it myself. I buy goat meat from a Pakistani store and they trim off all the fat and cut it into small pieces, exactly as I like. That is the only reason I use goat meat instead of lamb. Hope this clarifies your doubt... 🙂

        Reply
    4. uvr says

      June 23, 2008 at 7:37 pm

      thanks....

      Reply
    5. BanyanTreeKeeper says

      June 23, 2008 at 3:11 pm

      Dear Usha,

      What a talent? I can only say that it's wonderful to use your cooking skills to put to good use. For people like me, it's a boon. I love your recipes - may be it will make me a better cook.

      -- Shoba

      Reply

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