Mutton Shahi Handi, Shahi Fried Chops And Red Creamy Salad by Chef Gulzar

Ingredients For Mutton Shahi Handi:

• Mutton  1 kg
• Onion paste 1/2 cup
• Yogurt  1/2 kg
• Ginger garlic paste  2 tbsp
• Red chili paste 2 tbsp
• Cumin powder 1 tsp
• All spice powder 1 tsp
• Turmeric 1 tsp
  
• Coriander powder 1 tsp
  
• Green chilies 4-5
  
• Cream  1/2 cup
  
• Almonds And pistachio 1/2 cup
  
• Green coriander  1/2 bunch
• Clarified butter 3-4 tbsp
  
• Salt  to taste

Method:

1. Pour ghee in a pan, add onions paste for frying.
2. Now add ginger garlic paste, for frying.
3. Then add chopped red chilies, chopped cumin, garam masala, chopped turmeric, chopped coriander, green chilies, almonds and pistachio, salt, yogurt, mix it well then cook it well.
4. Now mix it then roast, then pour water add mutton let it cook.
5. When the mutton tenders then make the gravy thick add mix the cream, dish out it.
6. Garnish it with green coriander then serve it in handi.
   

Ingredients For Shahi Fried Chops:

• Mutton chops 1 kg
  
• Ginger garlic paste 2 tbsp
  
• Green chili paste 3 tbsp
  
• Poppy seeds 1 tbsp
  
• Melon seeds  2 tbsp
  
• Almonds paste  1/2 cup
  
• Bread crumbs  2 cups
• Eggs  3
  
• Papaya paste 4 tbsp
  
• Oil  to fry
  
• Green coriander to garnish
  
• Salt  to taste

Method:

1. Take a mixing bowl add chopped ginger garlic paste, green chili paste, chopped papaya paste, poppy seeds, melon seeds, almonds paste, salt, mix it well make batter mix all the chops with mixture and leave it for 1 hour.
2. Then pour oil in a pan, add beaten egg.
3. After that add bread crumbs, dip it into egg and deep fry it.
4. Garnish it with green coriander, add tomatoes.
   

Ingredients For Red Creamy Salad:

• Beetroot  250 gm
  
• Lemon juice 3 tbsp
  
• Yogurt  1/2 cup
  
• Salad leaves  3-4
  
• Green coriander 1/2 bunch
  
• Olive oil  2-3 tbsp
  
• Salt  to taste

Method:

1. Boil the beetroot cut it into slices.
2. Now take a bowl add beetroot, lemon  juice, olive oil, salt, yogurt mix it well.
3. After that add salad leaves in a dish, then add ready salad.
4. In the end add parsley, green coriander, garnish it then serve.