ever since i have started living alone, i have had this incessant urge for having good food, veg or non-veg. my quest for finding good places to eat has taken me from tiny little meghamala in ganesh bazaar, dhenkanal, to gokul chaat bhandar in hyderabad, to persis gold in the paradise, hyderabad, to arabian nights at basant lok complex, new delhi. but i swear i have not eaten better mutton cooked in mughalai style as i had at karims at jama masjid, new delhi.
so when the anchor of a cookery show was sitting at the karims, dissecting their shami kebab and aloo gosht, i took down this recipe. it is a little different from what i had since i have used the normal garam masala, while at karims, they use their special masala. but honestly, it was worth the effort, and it was the best mutton i have ever cooked. try this, you will not be disappointed.
mutton: 500g
yogurt: 150g
ghee: 150g
black pepper: 5-6
cumin seeds: 1 tsp
cloves: 5-6
green cardamom: 4-5
red chili powder: 1 tsp
coriander powder: 2 tsp
ginger garlic paste: 1 tsp
black cardamom seeds: 1 tsp
garam masala powder: 1/2 tsp
potatoes: 3 medium, slit into half
onions: 2 medium, deep fried
preparation time: 20 minutes
cooking time: around an hour
method:
heat the ghee in a deep bottom pan (i used my cooker). you can also use refined oil instead of ghee. add washed mutton pieces and cook for five minutes. add yogurt. cover and cook for another five minutes. add all the spices except the garam masala and black cardamom seeds. cover and cook for another 10 minutes.
now add the brown onion, black cardamom seeds and potato. add a cup of water. cover and cook for another 30-40 minutes till the meat is tender. (mine wasn't tender after 35 minutes so i gave it four whistles.)
garnish with ginger juliennes and coriander leaves. serve hot with boiled rice or chapatis or parathas.
enjoy
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