Shahjahani Mutton

Celebrating 100th post of my blog !!! 😀

Shahjahani Mutton,  traditional Mughlai cuisine, moderately spicy, creamy, enriched with dry fruit paste……is not food for the calorie concious 😉 but a Foodie 😀 It is a gravy to fall in love with ❤ , with very few spices, but a generous dose of dry fruit paste 🙂

Shah Jahan, the 5th Mughal Emperor, son of Emperor Jehangir, is known for his love of art, poetry, literature, architecture and food.

pic source – Google

The rule of Shah Jahan is called The Golden Period for architecture. Few of them are the Taj Mahal in Agra, Red Fort in New Delhi, Jama Masjid in New Delhi, Mughal gardens in Kashmir and many more.

Here’s what i did…………

INGREDIENTS

500 gms – mutton

2 nos – medium sized onion (finely chopped)

1 +1 tsp – garlic paste

1 +1 tsp – ginger paste

1 cup – yogurt

1 tbsp – tomato puree

1 tsp – poppy seeds

1 tbsp – cashew nuts

1 tbsp – almonds

1 tsp – pumpkin seeds (magaj)

2 sticks – cinnamon

2 nos – green cardamom

1 nos – large black cardamom

5 -6 nos – cloves

1 sprig – fresh coriander

1/2 tsp – garam masala ( Indian spice mix)

2 tsp – kashmiri red chili powder

1 tsp – tumeric powder

3- 4 tbsp – oil

salt to taste

To garnish :

1 tsp – finely chopped almond slivers

1 leaf – silver foil/ wirk (optional)

METHOD

Wash the mutton well and marinate with 1 tsp garlic paste, 1 tsp ginger paste and 1 cup yogurt, for 1 hour.

Soak the cashew nuts, almonds, poppy seeds and pumpkin seeds in water for 15 mins.

Grind together – fresh coriander, almonds, poppy seeds, cashew nuts, cinnamon, both the cardamom variety, pumpkin seeds and 3 cloves.

Heat oil in a pressure pan, temper with the remaining cloves and fry the onions to golden color. Add the prepared paste and fry till oil releases. Add tumeric and kashmiri red chili powder. Fry for another min and add the marinated mutton and season with salt. Cook on a high flame till moisture reduces to half (approximately 15 – 20 mins).

Lower the heat and cook for 5 mins. Cover the lid and cook upto 3 whistles or till meat is tender.

Pour into a serving bowl or tray. Garnish with almond slivers and silver foil.

Serve hot with rice or naan.

 

Happy cooking !! 🙂

Cheers !! 😀

 

 

Advertisement