Tender lamb fillets marinated in a spiced yogurt blend, then simmered in a rich, creamy gravy of almonds, cashews, and fried onions. A luxurious royal dish from Mughlai cuisine, perfect for a special meal.
Prep30 min
Cook60 min
Soak30 min
Servings4
Serving size: 1 cup
1132cal
63gprotein
37gcarbs
Ingredients
500 g Boneless Mutton (From the leg, cut into thin 1/4-inch fillets (pasandas))
1 cup Yogurt (Full-fat, whisked until smooth)
2 tbsp Ginger-Garlic Paste
1 tbsp Raw Papaya Paste (Acts as a natural meat tenderizer)
1.5 tsp Red Chili Powder (Divided use; adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1.5 tsp Salt (Divided use, or to taste)
2 medium Onion (Thinly sliced for frying (to make birista))
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
Melt-in-mouth Gosht Pasanda with soft Sheermal. A creamy, rich, and truly indulgent meal.
This awadhi dish is perfect for lunch. With 1531.09 calories and 71.34g of protein per serving, it's a nutritious choice for your meal plan.
86gfat
15 pcs Almonds (Blanched or unblanched)
15 pcs Cashews (Whole, unsalted)
1 tbsp Poppy Seeds (Optional, but adds traditional texture and flavor)
4 tbsp Ghee
1 pc Bay Leaf
4 pcs Green Cardamom Pods
4 pcs Cloves
1 inch Cinnamon Stick
1 tsp Garam Masala
3 tbsp Fresh Cream (Heavy cream or cooking cream)
1 tsp Kewra Water (Also known as screwpine essence)
1.5 cup Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Marinate the Mutton
If the mutton pieces are thick, place them between two sheets of parchment paper and gently flatten them with a meat mallet or rolling pin to about 1/4-inch thickness.
In a large bowl, combine the mutton pieces with yogurt, ginger-garlic paste, raw papaya paste, 1 tsp of the red chili powder, turmeric powder, coriander powder, and 1 tsp of the salt.
Mix thoroughly to ensure each piece of mutton is evenly coated. Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, 4-6 hours in the refrigerator.
2
Prepare the Gravy Paste
While the mutton marinates, soak the almonds, cashews, and poppy seeds in hot water for 20-30 minutes. After soaking, drain the water.
Heat 2 tbsp of ghee in a pan over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp (this is called 'birista'). Be careful not to burn them.
Remove the fried onions with a slotted spoon and spread them on a plate to cool. Once cooled, transfer them to a blender along with the soaked and drained nuts and poppy seeds.
Add 3-4 tablespoons of water and blend to a very smooth, fine paste. Set aside.
3
Cook the Mutton
Heat the remaining 2 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the whole spices: bay leaf, green cardamom pods, cloves, and the cinnamon stick. Sauté for about 30-40 seconds until they become fragrant.
Carefully add the marinated mutton pieces to the pot, shaking off any excess marinade (reserve the marinade). Sear the mutton for 4-5 minutes, turning occasionally, until lightly browned on all sides.
Pour the reserved marinade into the pot and cook for another 2-3 minutes, stirring well.
4
Simmer the Curry
Add the ground onion-nut paste to the pot. Sauté for 5-7 minutes, stirring continuously, until the paste darkens slightly and you see ghee separating from the mixture at the edges.
Stir in the remaining 0.5 tsp red chili powder and the garam masala.
Pour in 1.5 cups of water and the remaining 0.5 tsp of salt. Stir everything together to combine and bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 45-50 minutes, or until the mutton is completely tender and succulent. Stir every 10-15 minutes to prevent the gravy from sticking to the bottom.
5
Finish and Serve
Once the mutton is tender, uncover the pot and stir in the fresh cream and kewra water.
Simmer gently on low heat for another 2-3 minutes, allowing the cream to incorporate into the gravy. Do not let it come to a rolling boil.
Check the seasoning and adjust salt if necessary. Garnish with freshly chopped coriander leaves.
Let the dish rest for 10 minutes before serving. Serve hot with naan, sheermal, or basmati rice.
Servings4
Serving size: 1 piece
399cal
8gprotein
56gcarbs
15gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
