Dhaba Mutton Gravy Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Marinate mutton with yogurt, red chili powder, turmeric powder, cumin powder, coriander powder and salt, for about 2 hours. Heat oil, add cloves, cardamoms, bay leaves, garlic, ginger and sauté for a few seconds. Add chopped onion, green chilies and sauté them till they turn golden brown. Add in the marinated mutton and cook till tender. Add in the tomatoes. Cook few minutes. Then add in some water and cook few more minutes. Sprinkle all spice powder and garnish it with chopped coriander leaves.

Method:
Heat olive oil and fry beef mince until browned. Set aside. Put the other 2 tbsp olive oil into the pan, add chopped onions, chopped carrots and chopped celery sticks and cook until soft. Add chopped garlic cloves, flour and tomato purée, increase the heat and cook for a few minutes, then return the beef to the pan. Add beef stock, Worcestershire sauce, thyme and bay leaves. Bring to a simmer and cook, uncovered for few minutes. By this time the gravy should be thick and coating the meat. Discard the bay leaves and thyme stalks. To make the mash, boiled the peeled and chopped potatoes in salted water until tender. Drain and mash with milk, butter and half the cheddar cheese, season with nutmeg, salt and pepper.
Spoon the meat into a pyrex dish. Pipe or spoon on the mashed potatoes to cover. Sprinkle on the remaining cheese. Bake at 200 degrees C for 25-30 minute, or until the topping is golden.