This one of the most legendary meat dishes of Delhi and has been the favourites of Delhites since many years. I have enjoyed it many a times firstly as part of EOiD (Eating out in Delhi) food walks and later with my friends. It is definitely one of the best meat curries I have ever had.
One of my EOiD friends Pamela Timms wrote a wonderful book last year named Korma, Kheer & Kismet in which she covered the traditions of this place and also the origins of the recipe. She was gracious enough to post the recipe which she somehow sourced. Even though it is not the original recipe but the taste is very close to the one served. My other food lover friend Jaideep Riar of Ambarsar Fame also tried this sometime back and posted the recipe on Sikandalous Cuisine. I also took his advice and he definitely was my virtual coach for this dish! I had been waiting to give this a shot since long and finally was able to get myself to the kitchen in the weekend and give this historic dish a shot.
And it came out amazingly well. The texture of the dish, consistency of the gravy and the delightful flavours were all near perfect and I had a wonderful time making this dish and later enjoying it with full gusto! I am sure all of you would have a similar experience. Do give it a shot folks and enjoy the Sadar Bazar tradition!
For those who haven’t had this dish at its original place here are the details:
Timings: 1 pm to 3 pm. Packing available from 1 pm to 8 pm. Mutton is served only on Wednesdays and Saturdays. The shop is shut during the Navraatras.
Location: 42, Subhash Chowk, Basti Harphool Singh, Sadar Thana Road. This is the Map Location: Google Maps
3 tbsp ghee
2 medium sized onions, grated
2 thumb sized pieces of ginger, grated
4 garlic cloves, crushed
1 tbsp garam masala
1 brown cardamom
3 green cardamoms
6 black peppercorns
250 gm minced mutton/Keema (make sure this is very finely minced. Finer the better)
750 gm small pieces of rack and shoulder mutton
1 tsp turmeric
3 heaped tsp red chilli powder
Salt as per taste
5 medium sized tomatos, skinned, deseeded and made into a puree
Fresh chopped coriander for garnishing
1. Heat ghee in a large pan and saute the whole spices. Now add the onions plus ginger garlic and bhunno for 10-12 minutes till the colour is golden brown.
2. Mix the Garam Masala and red chilly powder in 2 tbsp water and add this in the pan. This would avoid them getting burnt.
3. Add the Keema, mutton pieces, turmeric and salt. Bhunno for atleast 30 minutes.
4. Add the tomato puree and enough water to cover the meat and simmer gently (covered) for 1.5 hours till gravy is thick and glossy.
5. Check the seasoning and add fresh coriander.
6. I kept it overnight and enjoyed it in lunch. The taste was simply divine!.
7. Enjoy with piping hot Tawa Rotis and Plian Boiled Rice.
8. Thank the Ashoks, Pamela Timms, Jaideep Riar and me later.
So till the time we meet again…
Cheers to life…
Till then ride safe and have safe sex…
Hasta la Victoria Siempre…