Khaatta Shorba (Mutton Curry)
Ingredients
For Yakhni:
Mutton - 1/2 kg
Onion sliced - 1-1/2 medium
Ginger julienne - 1 inch piece
Garlic whole - 1
A Potli of Fennel (saunf) seeds (1 tbsp.) and coriander seeds (1 tbsp.)
Black Cardamom 1 no.
Green Cardamoms 3 nos.
Cinnamon 2 pieces (1" each)
Cloves 10 nos.
Mace 1/2 flower
Peppercorn 1 tbsp.
Salt to taste
Water 1/2 liter
For Shorba or Kadhi:
Curd (yogurt) - 500 gms
Gram flour ( besan) - 3 tbsp.
Turmeric powder - 1 tsp.
Ginger & garlic paste - 1 tbsp. Each
Red Chili powder - 1 tsp. Or as per requirement.
Water 1/2 liter
Salt to taste
For Masala:
Coriander powder - 2 tsp.
Ginger Garlic paste - 1tsp.each
Red Chilli powder - 1/2 tsp.
Oil - 4 tbsp.
Method:
- Mix all the ingredient of yakhani in a pressure cooker and cook
till mutton is tender. Don't throw away the stock.
- Throw away the whole garlic and make a paste of that potli i.e. fennel seeds and coriander seeds.
- Make a kadhi by whipped curd and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps (use mutton stock in this).
- Mix all the ingredient of shorba except salt. Once it start to boil add salt. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
- In another pan heat oil, add ginger & garlic and fry for 2-3 minutes, add potli paste and coriander powder for for a minute and in the last add mutton and fry till there is little gravy. Now put this mutton mixture in the kadhi. And cook for 5-7 minutes.
- Garnish with coriander leaves and green chilies.
- Serve hot with chapati or plain rice.
