Mutton Shorba (Dhampur Style)
A deeply flavoured mutton gravy from Dhampur, slow-cooked with coriander and tomatoes until the oil rises to the surface and the meat falls off the bone.
Adjust servings:
5 servings
Ingredient quantities update automatically
Ingredients
- 1 kg mutton
- 3 medium potatoes, halved (optional)
- 2 medium onions, made into paste
- 2 tbsp ginger-garlic paste
- 6 tsp coriander powder
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- ¼ tsp garam masala powder
- 2 medium tomatoes, pureed
- Salt to taste
- 2 glasses water
- 5 tbsp oil
- 2 green chillies (optional)
- Fresh coriander leaves
Method
Heat oil. Add onion paste and fry until light brown. Add ginger-garlic paste and fry until raw smell is gone.
Add coriander powder, red chilli, turmeric, and garam masala with 2 tsp water. Fry until oil separates.
Add tomato puree and salt. Fry again until oil separates.
Add mutton and fry until colour changes and oil separates. Add water.
Cover and cook for 20 minutes, then pressure cook for 20 minutes after the first whistle.
Add green chillies and coriander. Cover for 2 more minutes. Serve with rice or roti.