Mutton ..... 1/4 kg
Onions .... 2 small (about 1 cup sliced)
Tomato puree ... 3-4 tbsps
Green chillies ... 1-2
Ginger ..... 1 inch piece
Garlic ..... 1 tbsp
Yogurt .... 2-3 tbsps
Mint ...... fresh few leaves or 1 tsp dried
Cream .... 3-4 tbsps
Almonds ... 6-7
Cashews ... 6-7
Poppy seeds .. 1 tbsp
Dessicated coconut ... 1 tbsp
Garam masala powder .. 1 tsp
Cumin powder ............ 1 tsp
Turmeric powder ...... 1/4 tsp
Red chilli powder ... 1/2 tsp
Cinnamon... 1 inch piece
Bay leaves ... 1-2
Black cardamom ... 1
Cloves ..... 3-4
Salt ........ to taste
Desi ghee ... 2-3 tbsps (you may use oil if you like or both)
Almonds slices for garnishing.
1. Clean the meat and marinate it with yogurt, mint , ginger, garlic, turmeric powder and salt.
2. Dry roast the poppy seeds lightly and make a paste adding the almonds, cashews and the dessicated coconut. Use water or milk to grind.
3. In a pan heat the ghee and add the whole spices mentioned in the list. When they give out a nice aroma add the slices onions and saute until golden brown.
4. Add the tomato pure and saute until the ghee separates.
5. Now tip in the marinated mutton pieces and stir fry until the water from the meat dries up covering it and stirring from time to time.
6. Add sufficient water and simmer the meat for cooking. The quantity of water had to be judged by you because it depends on the meat. In India we get nice and tender meat unlike Brazil.
7. Add the spice powders and salt when it is half done.
8. Keep checking the meat and add some more water if required. When the meat is three-fourths done add the ground paste. Stir and simmer again.
9. When the meat is almost done, stir in the cream in the final stage.
Garnish with sliced almonds.
See the Sheermal / Shirmal recipe - HERE