Shevala Mutton | शेवळं मटण | Maharashtrian Recipe | Sanjeev Kapoor Khazana

This is quite an authentic preparation of mutton with dragon stalk yam or shevla. The base of the curry has a paste of fresh coriander, coconut, and a few spices. The shevale adds a depth of flaovour which also enhances the meatiness of the mutton!

SHEVALA MUTTON

Ingredients

4-5 bunches of dragon stalk yam (shevala), cleaned and chopped
500 grams mutton mince (keema)
4-5 tbsps oil
1 medium onion, finely chopped
¼ tsp turmeric powder
½ tsp red chilli powder
Salt to taste
10-12 kakda¸ deseeded and roughly chopped
1 tbsp tamarind pulp
2-3 tbsps chopped fresh coriander leaves + for garnish
Spice paste
¼ cup chopped fresh coriander leaves
½ cup scraped fresh coconut
3-4 green chillies
½ inch ginger, roughly chopped
8-10 garlic cloves
½ inch cinnamon stick
3-4 green cardamoms
3-4 cloves
7-8 black peppercorns
1 tsp caraway seeds (shahi jeera)
1 bay leaf
1 tbsp poppy seeds (khas khas)
Gravy
3 tbsps oil
1 bay leaf
4-5 black peppercorns
½ inch cinnamon stick
3-4 green cardamoms
2-3 cloves
1 tsp caraway seeds (shahi jeera)
1 medium onion, finely chopped
Salt to taste
½ tsp turmeric powder
1 tsp red chilli powder

Method

1. Put the coriander leaves in a mixer jar. Add coconut, green chillies, ginger, garlic, cinnamon stick, green cardamoms, cloves, black peppercorns, caraway seeds, bay leaf, poppy seeds, and ¾ cup water and grind to a fine paste.
2. To make the gravy, heat oil in a pressure cooker. Add bay leaf, black peppercorns, cinnamon stick, green cardamoms, cloves, and caraway seeds and sauté till fragrant.
3. Add onion and salt and mix well. Cook till golden brown.
4. Add the ground paste, mix and cook till oil separates.
5. Add the mutton and sauté on high heat for 4-5 minutes.
6. Add turmeric powder, and red chilli powder and mix well. Cook for 1-2 minutes.
7. Add 2 cups water and mix well. Cover and cook under pressure for 3-4 whistles on medium heat.
8. Meanwhile, heat oil in a pan. Add chopped dragon stalk yam and sauté on high heat till golden brown. Take the pan off the heat.
9. Heat sufficient water in a deep pan. Add the sautéed dragon stalk yam and mix well. Add onion, turmeric powder, red chilli powder, and salt and mix well. Cook for 10-15 minutes.
10. Take kakda into a blender jar. Add ½ cup water and blend to a fine paste. Strain this paste into the dragon stalk yam-onion mixture and mix well. Continue to cook for 10-15 minutes.
11. Switch the heat off and open the cooker once the pressure has reduced completely.
12. Transfer the cooked dragon stalk yam mixture into the mutton mixture and mix well.
13. Place the cooker back on heat, add tamarind pulp and mix well. Cook for 4-5 minutes.
14. Add coriander leaves, mix and switch the heat off.
15. Switch the heat off and transfer into a serving bowl. Garnish with coriander leaves and serve hot.

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