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]
I shall leave this old picture, just to reflect the progress I made in photography in these 8 years. 🙂
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.
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
thanks….
I am puzzled that you use Goat meat and nor Mutton in recipees called Mutton. Can you explain?
Yours
Kjeld from Denmark
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… 🙂
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!
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.
Delicious looking Shorva Usha:)