Mutton Shorva

Last Updated on April 8, 2016

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.