Sima's Kitchen Secrets

Ingredients

Mutton – 1 kg

Onion (sliced) – 3 large

Mustard oil – ½ cup

Ghee – 4 tbsp

Ginger-garlic paste – 3 tbsp

Coriander powder – 2 tbsp

Cumin powder – 1 tsp

Black pepper powder – ⅓ tsp

Red chilli powder – 2 tsp (or to taste)

Yogurt (well beaten) – ½ cup

Almonds – 10 pcs

Poppy seeds – 1 tbsp

Dry coconut slices – 5

Salt – to taste

Kewra water – 1 tsp

Whole Spices

Black cardamom – 3 pcs

Green cardamom – 5 pcs

Cinnamon stick – 1

Cloves – 4 pcs

Black peppercorns – 10

Method

Heat mustard oil and ghee in a heavy pan. Add the whole spices and let them release their aroma.

Add sliced onions and cook until slightly transparent. Add mutton and salt, and sear well. Remove the mutton and keep aside.

In the same pan add ginger-garlic paste and all powdered spices. Bhuno until the oil begins to separate.

Add the mutton back and bhuno well.

Add powdered almonds, poppy seeds, and dry coconut. Mix well.

Add yogurt and cook on low flame, stirring until the masala turns rich.

Add water as required and cook until the mutton becomes tender.

Add fried onions and cook for a few more minutes on low flame.

Finish with kewra water.

Ingredients
- Mutton (thin slices, pounded) – 1 kg
- Ginger garlic paste – 3 tbsp
- Curd – 3 tbsp
- Raw papaya paste – 3 tbsp
- Roasted gram flour – 2 tbsp
- Ghee or mustard oil – 2–3 tbsp
- Salt – to taste

Pan-seared Spices (make powder)
- Coriander seeds – 2 tbsp
- Cumin seeds – 1 tsp
- Black pepper – 1 tsp
- Black cardamom – 3 pcs
- Dry red chilli – 5 pcs
- Green cardamom – 5 pcs
- Nutmeg – ¼ piece
- Mace – ½ flower
- Poppy seeds – 2 tbsp
- Dry coconut – 6 slices
- Garlic cloves – 5 pcs
Lightly sear all the spices in a pan and grind into a fine powder.

Method
- Mix mutton with raw papaya paste and ginger garlic paste. Keep aside for 10 minutes.
- Add curd, prepared spice powder, roasted gram flour, salt, and ghee or mustard oil. Mix well.
- Marinate for 2–3 hours or overnight for best results.
- Cook on a hot pan or grill on skewers over coal until tender and lightly charred.
- Serve hot with onion, lemon, and chutney.



[Ramadan Favourites, Chef Sima Ahmed, Indian Kebabs, Eid Menu, Awadhi Cuisine]