Name: Mutton Shahjahani recipe by Tamali Rakshit at BetterButter
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: Mutton with bone 600 gm; 3/4 cup oil; 3 Potatoes; 3 large sliced onions; 5 Green Cardamoms; Marinade; 1 small cup curd; 2 tsp ginger paste; 2 tsp Garlic paste; 4 tbsp coriander leaves chopped; 1 large tomato puree; 1,1/2 tsp red chilli powder; 1 tsp kashmiri red chilli powder; 1 tsp turmeric powder; Salt according to taste; 1 tsp Cinnamon powder

ABOUT Mutton Shahjahani RECIPE

This mutton curry is named after the Mughal emperor Shahjahan. A truely magnificent creation, this mutton curry is made with onion, giner, garlic, curd, tomato and coriander leaves. I have made this recipe with bone-in mutton, but it can even make with tender boneless lamb meat. This mutton recipe pairs well with rice, roti or paratha.

Ingredients Serving: 4

Mutton with bone 600 gm
3/4 cup oil
3 Potatoes
3 large sliced onions
5 Green Cardamoms
Marinade
1 small cup curd
2 tsp ginger paste
2 tsp Garlic paste
4 tbsp coriander leaves chopped
1 large tomato puree
1,1/2 tsp red chilli powder
1 tsp kashmiri red chilli powder
1 tsp turmeric powder
Salt according to taste
1 tsp Cinnamon powder

Instructions

Wash the mutton pieces properly and marinate it with all ingredients of the marinade in a bowl.
Now also add the chopped coriander leaves with the mutton.
Wash, peel and cut the potatoes into halves.
Heat oil in a pan and stir-fry the potatoes until golden. Remove from oil and keep aside.
In the same oil stir-fry the onions until golden. Remove from oil and keep aside.
Heat the remaining oil. Add cardamoms. Wait for a minute.
Now add the meat mixture and stir. Saute well for 10 minutes till curd dries up. Saute the meat further for 5-7 minutes.
Add fried potatoes and onions and cook for 1 minute.
Add 3 cups warm water.
Transfer the meat to a pressure cooker.
Pressure cook to give 1 whistle and keep on low heat for about 20 minutes.
Remove from heat. After the pressure drops, open the cooker and serve hot with steamed rice, nan or roti.

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