Mutton Shahjahani Recipe
Ingredients
| Mutton | 500 Gram (For 4) | |
| Onions | 60 Gram (For 4) | |
| Garlic | 10 Gram (For 4) | |
| Ginger | 10 Gram (For 4) | |
| Poppy seeds | 5 Gram (For 4) | |
| Coriander leaves | 1 Bunch (100gm) (For 4) | |
| Cinnamon | 5 Gram (For 4) | |
| Cloves | 5 Gram (For 4) | |
| Cardamoms | 5 Gram (For 4) | |
| Asafoetida a pinch | ||
| Red chillies | To Taste (For 4) | |
| Fat | 60 Gram (For 4) | |
| Salt | To Taste (For 4) | |
| Stock or water Garnish | ||
| Almonds and silver paper | ||
Directions
1. Clean and cut meat into 2.5 cm. (1") cubes.
2. Grind the spices to a smooth paste.
3. Slice onions and fry till brown.
4. Add ground spices and fry.
5. When fat starts oozing out, add mutton; fry for about 20 minutes. Add stock and salt.
6. Reduce temperature arid simmer till meat is tender.
7. Remove onto a dish.
8. Garnish with slivers of almond and silver paper.
2. Grind the spices to a smooth paste.
3. Slice onions and fry till brown.
4. Add ground spices and fry.
5. When fat starts oozing out, add mutton; fry for about 20 minutes. Add stock and salt.
6. Reduce temperature arid simmer till meat is tender.
7. Remove onto a dish.
8. Garnish with slivers of almond and silver paper.
Chef
