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The Hirshon Indian Mughal Lamb Stew - خواهرم

The Hirshon Indian Akhti Mughal Lamb Stew – خواهرم

  • Total Time: 0 hours


Units Scale
  • 1 kg lamb or mutton (preferred), cut in small pieces
  • 8 large onions
  • 1/2 cup curd
  • 1/2 cup mustard oil
  • 5 Tbsp. ginger-garlic paste
  • 2 Tbsp. turmeric powder
  • 2 tsp garam masala powder
  • 2 tsp red chili powder – TFD recommends Kashmiri chili powder
  • 2 bay leaves
  • 2 cinnamon leaves (TFD change, original used bay leaves)
  • 2 Tbsp. coriander seeds
  • 1 Tbsp. whole black peppercorns
  • 5 black cardamoms, outer husk removed
  • 7 green cardamoms, outer husk removed
  • 1 inch cinnamon stick
  • 1 blade mace
  • 2 Tbsp. + 3 Tbsp. cumin seeds
  • 2 star anise
  • Salt to taste
  • ***
  • For The Dumplings:
  • 2 cups wheat flour or white flour
  • 2 tbsp clarified butter(ghee)
  • 13 drops (NO MORE!) of Pandan essence (TFD change, not in original recipe)
  • 1/2 Tbsp. salt
  • Water
  • ***
  • Freshly chopped cilantro, caramelized onions, green chilies and lemon slices to garnish


  1. When buying the meat, ask for pieces from either the shoulder or the leg, and get it chopped into small chunks. Wash and rinse the mutton pieces and pat them dry.
  2. Knead the flour into a nice, tight dough for the dumplings and let it rest.
  3. In another bowl, marinate the mutton pieces with three tablespoons of ginger-garlic paste, turmeric powder and salt. Chop the onions and fry them in oil till they turn golden brown.
  4. In a pan, dry roast the coriander seeds, black pepper, black and green cardamoms, cinnamon, mace, star anise and two tablespoons of cumin seeds. Grind this into a fine powder. A mortar and pestle is preferred, but if you don’t have one, a spice grinder is fine.
  5. In a big, deep vessel (or a pressure cooker if you don’t have enough time), heat the oil and add the marinated mutton pieces with the just-made spice mix.
  6. Sauté over a high flame for 8-10 minutes without burning the meat or spices. Ensure that the meat is properly coated with spices and oil.
  7. Toss in the caramelized onions and chili powder, according to taste.
  8. Lower the flame and add the curd, which is to be whisked, and cook for 10-12 minutes.
  9. Add water according to how thick or thin you like your gravy. Cover the lid and let it cook for three whistles. If you are not using a pressure cooker, then cook till the meat is tender.
  10. While the meat is cooking, add the ghee, salt and water to the flour, and knead to prepare the dough. Roll out the dough and separate them into small dumplings. Keep them small and bite size. You can cut them out in shapes as well.
  11. The most common shape is of a flower. Once the meat is almost cooked, add the dumplings in the gravy, poaching them till the dumplings are cooked well. You can take one out and cut into it to check whether it is cooked properly or not.
  12. Cook on a low flame for 10 minutes once again and then add the garam masala.
  13. Serve hot with a garnish of coriander leaves, chilies, lemon juice and some extra roasted cumin powder.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

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