Sunday, 19 January 2014

Kolyaas ki shaak (Mutton curry)

  This Kolyaas ki shaak  specializes in seasonal  blend of vegetables and spices. This seasonal blend along with boneless mutton chunks yielded an 'best dish' back, at home.   With flavour-enhancers like  Dill leaves, hariboot/green garbazo beans, radhish, laal mirch/fresh red chillies, I must say that this is most delecious curry I ever had :P


It was my mother who few days back, pointed out the fresh dill leaves growing in clusters near parking slot of my flat, I really felt ashamed of not noticing them before.  All thanks to her :), I am using them very often :)  And green garbazo beans/hariboot,  sub-catagory of kabuli chana  made this shaak/curry more detectable with nutty texture.  You can also add imli extract, yielding to ambat shaak or sour curry, which would go ideal with hot rice.  




Overall, this curry is an seasonal Hyderabadi feast :)  We enjoyed them with hot dosa.  With pouring complements, all I can ask you guys is an try with smile :)

Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients required

For temper
  • 2 tbspn of oil
  • 1 tsp rai/mustard seeds
  • 1 tsp jeera
  • 1/4 tsp methi seeds/fenugreek seeds
  • 3-4 garlic pods
  • Handful of curry leaves
  • 3 Slit, red chillies 
To be blended
  • 1/2 cup of finely chopped tomatos
  • 1 tsp ginger-garlic paste
  • 3/4 cup finely chopped coconut chunks
other
  • 1 cup of finely chopped onions
  • 1/2 cup of finely chopped tomatos
  • 1/2 tsp haldi/turmeric powder
  • Salt, to taste
  • 1 tsp chilly powder
  • 1 tsp sambhar powder
  • 1 tbspn dhanya powder
  • 1 tsp jeera powder
  • 1/2 cup of hariboot/green garbazo beans
  • 1 cup of thinly sliced radhish
  • 1 cup of finely chopped dill leaves
  • 250 gm of mutton boneless piece (Pressure cooked for 2-3 whistle, along with 11/2 cup water and pinch of haldi/turmeric powder)

Method

Heat oil in an pan and temper with rai, let them sizzle.  This is followed by all other ingredients under temper.




Now add onions and saute till they become transculent.


Now, add tomatos followed by all other spices.




Now throw in radhish and hariboot, followed by mutton along with stock.







Cover, and let them cook till radhish and hariboot gets done.  Simmer the flame for fifteen minutes.  Afterso, add blended coconut-tomato mix, followed by dill leaves.



Simmer for five minutes, check the seasoning and serve hot with rice/dosa


Linking this to CCC Challenge






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