How to make Bhindi Ka Shorva -
Lamb and okra curry flavoured with garam masala and tamarind.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Lady fingers
Cuisine : Indian
Course : Main Course Mutton
For more recipes related to Bhindi Ka Shorva checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Dabba Ghosht Nalli Nihari Recipe - SK Khazana Lamb Chops with Mint Sauce Palak Syun
Bhindi Ka Shorva Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 16-20 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Bhindi Ka Shorva Recipe
Mutton 1 1/2 inch pieces on the bone 500 grams
Lady fingers 250 grams
Tamarind 1 lemon size ball
Oil 2-3 cup
Onions sliced 3 medium
Ginger paste 1/2 teaspoon
Garlic paste 1/2 teaspoon
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Yogurt 2 tablespoons
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped 1/4 cup
Method
Step 1
Trim the ladyfingers. Soak tamarind in about one cup of water for fifteen minutes. Squeeze and strain to get tamarind water. Heat oil in a kadai and sauté ladyfingers lightly. Drain and place on an absorbent paper. In the same oil, sauté the onions till golden brown.
Step 2
Add ginger paste and garlic paste and sauté for two minutes. Add salt, turmeric powder and red chilli powder and yogurt and stir.
Step 3
Sprinkle a little water so that the spices do not stick to the pan and cook the masala for another two minutes. Add the mutton and sauté till all the water dries up. Add one cup of water and pressure cook till the meat is tender.
Step 4
Add tamarind water, okra and a cup of water and bring it to boil. Cook covered on low heat till the okra is cooked. Sprinkle garam masala powder and coriander leaves. Serve hot.
Nutrition Info
Calories : 4830 Kcal
Carbohydrates : 50.8 gm
Protein : 102.1 gm
Fat : 468.5 gm
Other : Iron- 15.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
