Mutton Shinwari
This mutton shinwari recipe is an authentic recipe straight from the Shinwari tribes. Succulent, tender pieces of lamb flavoured with black pepper and yoghurt. A twist on traditional curry recipes.
- Prep time
- 10 min
- Cook time
- 1 hr 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Mutton (Or lamb)
- 100 ml Olive Oil
- 2 tsp Salt
- 500 ml Water
- 2 Green Chillies
- 4 Tomatoes (cut in half)
- 1 tsp Ginger Paste
- 1 tbsp Garlic Paste
- 100 g Yoghurt
- 1 tbsp Black Pepper
- Ginger (Julienne)
- Coriander
Instructions
- 1
In a large pan add the olive oil and heat up on medium heat until hot
- 2
Add the mutton and salt then cook for 5 minutes on high heat until the mutton changes colour
- 3
Add the water then cover with a lid and cook on medium heat for 45-60 minutes until the mutton is 80% cooked and the majority of the water has dried up
- 4
Add the ginger paste and garlic paste then cook for another 2-3 minutes
- 5
Halve the tomatoes and add face down into the pan then cover with a lid and cook for 6-8 minutes
- 6
Use tongs to remove the skin of the tomatoes then cook for 10 minutes until the oil separates – the oil has separated when there is a thin layer of oil on top
- 7
Add the green chillies and black pepper then cook for 5 minutes
- 8
Add the yoghurt and mix immediately to prevent curdling then cook for 10 minutes
- 9
Add the julienned ginger and chopped coriander
- 10
Serve with homemade naan and enjoy!