Zafrani Mutton

 

           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this Mughlai delicacy which is a must try. This great party recipe is very delicious, divine and apt to be served on special occasions. Brimming with flavor, the perfectly cooked mutton will melt in your mouth and deserves a spot on your weekend dining table.

           The addition of saffron and kewra water gives a nice aroma to the lovely thick gravy. This particular dish is best relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic restaurant style royal dish.

 

Marination - 

• 500 gms. mutton with bones, curry cut
• 1/2 cup yoghurt, whisked
• 1 tbsp. ginger-garlic paste
• 2 tbsp. oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed

Other ingredients - 

• 2 tbsp. ghee
• 1 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4 cloves
• 1-2 onion, chopped
• 2 pinches of saffron & 1 tsp. kewra water soaked in 1/4 cup water
• 1 sprig of coriander leaf to garnish

          Marinate the mutton with all the mentioned ingredients overnight. 

          Heat oil and ghee in a kadai / pan. Temper with cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add the onion and sauté till light brown. Now add the marinated mutton and continue to stir fry on a low flame till the oil separates.

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          Transfer to a kadai and simmer till the gravy is slightly thick. Now add the saffron water and give it a mix. 

          Simmer further for a minute and switch off the flame. Garnish with a sprig of coriander leaf and relish with steamed rice. plain biryani, naan, tandoori roti or chapatti. 

                           Marinate the mutton with all the mentioned ingredients overnight. 

                       Heat oil & ghee in a pan. Temper with cinnamon, cardamom & cloves. 

                       Sauté for a few seconds. Add onion & sauté till light brown. 

                       Add marinated mutton & stir fry on a low flame till the oil separates.

                                  Add 1 cup water.

                            Pressure cook for 20 minutes on a low flame after the first whistle. 

                                 Transfer to a kadai & simmer till the gravy is slightly thick. 

                       Add the saffron water & simmer for a minute & switch off the flame. 

                       Garnish with a sprig of coriander leaf & relish with steamed rice. plain

                       biryani, naan, tandoori roti or chapatti. 

Shola - Old Delhi style

 

           SHOLA, an ancient Mughlai dish hailing from the bygone days of Old Delhi, has been largely forgotten over time. Its roots trace back to Afghanistan or Peshawar, with its remnants now found sporadically in a handful of households and a few aged eateries nestled in the alleys of old Delhi. 

          This culinary gem can be relished as a satisfying standalone meal or savored alongside some refreshing raita. For a detailed guide on preparing my innovative fusion rendition, follow the step-by-step visual recipe provided. 

          The traditional method involves crafting SHOLA from leftover mutton korma,  incorporating elements of spinach, lentil and rice. This makes it a clever way to repurpose any culinary excess.

          Alternatively, the option to introduce mutton or chicken mince exists as well. Reminiscent of the esteemed Mughlai delicacy Haleem, SHOLA boasts similar characteristics.

           Inspired by this remarkable recipe, I've introduced my own twist by replacing rice by Foxtail millet and mutton with chicken. The result is a nourishing, well rounded and diabetic friendly one-pot masterpiece. 

• 1 cup boneless chicken, finely chopped / chicken keema
• 1 cup spinach, roughly chopped
• 1/3 cup foxtail millet, soaked for an hour
• 1/3 cup split green moong dal, soaked for an hour
• 3 tbsp. oil
• 2 tbsp. ghee
• 2 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1 tsp. salt or to taste
• 1 tomato, chopped
• 1/2 cup curd 
• 2 green chilies, slit
• 1 tbsp. Chopped coriander leaves, chopped green chilies, ginger julienne & lemon wedges to garnish

          Heat oil in a pan / kadai and sauté one sliced onion till light brown. 

          Now add the ginger garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

          Add the tomatoes and stir fry till it is mashed. 

          Next add the chicken and continue to sauté till well browned. 

          Then add the curd and keep sautéing till it leaves the sides of the pan. 

          Now add the chopped spinach, soaked moong dal and millet, slit green chilies and 3&1/2 -4 cups water. Pressure cook for 5-6 whistles. 

          Meanwhile, for the tempering, heat the ghee in a pan and fry the remaining onion till light brown. 

          To serve, spoon the prepared SHOLA into a serving dish and pour the tempering over it. 

          Garnish with chopped coriander leaves, chopped green chilies, ginger julienne and lemon wedges. Enjoy this delicious one-pot delicacy just as it is or with some raita.  

                                  Heat oil & sauté one sliced onion till light brown. 

                        Add ginger garlic paste & all the dry spices mixed with 1/4 cup water. 

                        Sauté till the oil separates. 

                                  Add the tomatoes and stir fry till it is mashed. 

                                 Next add the chicken & continue to sauté till well browned. 

                          Then add the curd & keep sautéing till it leaves the sides of the pan. 

                                  Now add the chopped spinach, 

                                  soaked moong dal and millet, slit green chilies 

                                  and 3 & 1/2 - 4 cups water. 

Pressure cook for 5-6 whistles. 

  Meanwhile, for the tempering, heat the ghee in a pan & fry the remaining 

onion till light brown. 

                                  To serve, spoon the prepared SHOLA into a serving dish

                                  and pour the tempering over it. 

                       Garnish with chopped coriander leaves, chopped green chilies, ginger 

                       julienne and lemon wedges.

                            Enjoy this delicious one-pot delicacy just as it is or with some raita.  

Marzwangan Korma (Kashmiri Lamb Curry)

           This is a classic Kashmiri style Mutton Curry without any onion or garlic. It is a much preferred menu of the kashmiri pandits. This delicious side dish, which has very few ingredients, is mildly flavoured with fennel, ginger, asafoetida, kashmiri red chillies and cardamom powder. It is served with either plain steamed rice or Kashmiri pulao.

• 500 gms. mutton with bones, curry cut
• 2 tbsp. ghee
• 2 tbsp. oil
• salt to taste
• 1 tbsp. fennel powder
• 1 tsp. ginger powder
• 2-3 tbsp. Kashmiri red chili powder
• 1 tsp. garam masala powder
• 1/2 tsp. cardamom powder
• 1/2 tsp. asafoetida
• 1 cup yoghurt
• 3-4 dry red chilies

          Heat ghee in a pan and fry the mutton cubes till they are lightly browned. Then add the yoghurt, all the dry spices and 1/2 cup water.

          Mix everything well. Cover and simmer till it is almost dry. Add 3/4-1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle.

          Heat the oil in a pan and fry the dry red chilies and pour this tempering to the prepared mutton curry. Serve with steamed rice or Kashmiri pulao.