Shahi Mutton Curry

 My wife's friend Sheji Shakeer contributed this recipe and image. On the lighter side, she wants us to get back to UAE and as all of my dear friends know that there's no better incentive than great food... hehe...  just kidding.

Seriously it's a great dish, try it out...

Serves: 4

Spice level: Medium

Preparation time: 1 Hr. 10 Mins.

Cook time (incl. Prep. time):  2 Hrs.

Ingredients:

1. Mutton - 1 1/2 Lbs. (cleaned and strained)

2. Red Onion - 3 (medium sized, thinly sliced)

3. Almonds - 1 Oz.

4. Garlic - 4 cloves

5. Coriander Seeds - 1 oz.

6. Red Chilli Powder - 1 Tsp.

7. Garam Masala Powder - 1/2 Tsp.

8. Salt - to taste

9. Saffron - 1 pinch (soaked in water)

10. Plain Yogurt - 3/4 Cups

11. Fresh Cream - 3/4 Cups

12. Veg. Oil - 1/2 Cup

Preparation:

1. Blend the coriander seeds, 1 onion, almonds and garlic together. Marinade the mutton in this mixture for about 2 hours.

2. Heat the oil in a pressure cooker and fry the remaining onions. Get the fried onions off the pan using a fork and set aside.

3. Add the mutton to the oil and fry until the liquid dries up.

4. Add 3/4 cups of hot water and pressure cook the mutton for 20 minutes with the lid on or until the mutton is about three-fourth cooked.

5. Reduce the heat and let the pressure completely off through the nozzle. Carefully open the lid and add salt and pepper. Cook it for some more time on medium-high flame to dry off the liquid

6. Add the beaten yogurt and sauté until the oil separates. Grind the fried onion and add it to the cooker.

7. Beat the cream for about 5 minutes or until it is to a thick consistency.

8. Add the soaked saffron and mix it with the cooked mutton.

9. Pre-heat the oven to 250 degrees F.

10. Add the garam masala to the mutton and bake at 250 degrees F for 30 mins.

11. Garnish with chopped coriander leaves and serve warm with chapathi/bread or rice.