How to Make Mutton Shinwari at Home

Mutton Shinwari is a popular dish in Pakistan, particularly in the northern regions. It is a hearty and flavorful dish made with tender mutton pieces, spices, and herbs. The dish is named after the Shinwari tribe, who are known for their love of meat and spices.

To prepare Mutton Shinwari, the mutton pieces are first marinated in a mixture of yogurt, ginger, garlic, red chili powder, and other spices. The marinated meat is then cooked in a pot with onions, tomatoes, and more spices until it is tender and juicy.

The dish is typically served with naan bread or rice and garnished with fresh coriander and lemon wedges. Mutton Shinwari is known for its rich flavor and aroma, which is a result of the unique blend of spices used in the recipe.

Overall, Mutton Shinwari is a delicious and satisfying dish that is sure to please any meat lover. It is a great option for those looking to explore the flavors of Pakistani cuisine.

Ingredients:

• 1 kg mutton, cut into small pieces
• 1 cup yogurt
• 1/2 cup cooking oil
• 2 onions, finely chopped
• 4 tomatoes, finely chopped
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp garam masala powder
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

In a large bowl, mix together yogurt, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, and salt.

Add mutton pieces to the bowl and mix well until all the pieces are coated with the marinade. Cover the bowl with a plastic wrap and refrigerate for at least 2 hours.

Heat oil in a large pot over medium heat. Add chopped onions and sauté until they turn golden brown.

Add marinated mutton to the pot and stir well. Cover the pot and cook on low heat for about 45 minutes or until the mutton is tender.

Add chopped tomatoes to the pot and stir well. Cook for another 10-15 minutes or until the tomatoes are soft and the gravy thickens.

Garnish with fresh coriander leaves and serve hot with naan or rice.