INGREDIENTS:
*Boneless mutton slices- 1 kg
*Ginger garlic paste- 2 tbsp
*Red chilli powder- 1 tsp
*Black pepper powder- 1 tsp
*Garam masala- 1/4 tsp
*Tandoori masala- 1/2 tsp
*Zeera powder- 1 tsp
*Maggi masala-e- magic- 1 sachet
*Thick curd- 2 tbsp
*Red food colour- as desired
*Kasoori methi- 1 tsp
*Mutton masala- 2 tsp
*Cooking oil- 3-4 tbsp
*Salt- to taste
*Curry leaves- 1/2 tsp
*Live coal- 1 piece
*Ghee- 1 tsp
*Juice of 2 lemons
PROCEDURE:
*Wash the mutton well and drain in a colander.
*In a large mixing bowl, add drained mutton, ginger-garlic paste and all the dry spices, lemon juice and curd.
*Mix well and marinate for min. 2 hrs.
*Check for salt and seasoning, add more spices if required. Remeber shahi phaal should be chatpata.
*Now cook the mutton in a pressure cooker along with 1/2 cup water.
*Allow to cook for 3 whistles.
*Check if it's tender or else pressure cook again for 2-3 whistles.
*Bakrid mutton usually takes longer time to cook than store-bought mutton.
*Remove the tender mutton in a kadhai and evaporate the excess liquid on a high flame.
*Keep stirring so that the pieces don't stick to the bottom.
*Now take an iron tawa and drizzle cooking oil on it.
*Now arrange the mutton slices on it and fry on both sides till it gets firm.
*Remove in a plate and fry all the remaining pieces similarly.
*Now heat oil (1 tbsp) in a kadhai, add curry leaves and fry for a min until it turns crispy and releases an aroma.
*Add mutton slices and give it a good stir, so that the fragrance of curry leaves is adsorbed by the mutton.
*Switch off the flame abd place a small steel katori on the mutton. Place a live coal in the katori and add ghee to it and cover it with a tight fitting lid.
*Don't open the lid for atleast 10 mins.
*Your smoky Shahi phaal is ready.
*Serve hot along with kulcha/ naan along with lemon wedges and onion rings.
