Showing posts with label Mutton. Show all posts
Showing posts with label Mutton. Show all posts

Mushroom Malai Mutton

Ingredients:
500 gm. Mutton
1 cup- Mushroom, sliced
2 medium- Onion, sliced
1 tbsp. Ginger-Garlic paste
½ cup- Tomato puree
4- Green chilies
½ cup- Yogurt
1 tsp. Red chili powder
¼ tsp. Turmeric Powder
½ tsp. Cumin powder
Salt to taste
4 tbsp. Oil
½ tsp. Garam masala powder
½ cup- Cream
¼ cup- Coriander leaves, chopped

Method:
1. Heat oil in a heavy bottomed pan add onion and soute until soft and pink.
2. Add ginger-garlic paste and soute.
3. When the raw smell goes off add in mutton and fry well.
4. Now add tomato puree, green chilies, yogurt, red chili powder, turmeric powder, cumin powder and salt. Mix it and cook it well.
5. When the yogurt is absorbed, add a cup of water in it and cook on slow medium flame.
6. When the meat is 90% done add mushroom, garam masala powder and cook it for 6-8 minutes.
7. Now add cream and mix it well.
8. Garnish with fresh coriander leaves and serve.
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Mutton Masala

Ingredients:
500 gm. Mutton
4- Green chilies
2- Onion, sliced
1- Tomato, chopped
1 tbsp. Ginger-Garlic paste
2- Cloves
1 inch- Cinnamon
2- Green cardamom
1- Bay Leaf
1 tsp. Cumin powder
1 tbsp. Coriander powder
½ tsp. Turmeric powder
1 tsp. Red chili powder
½ tsp. Pepper powder
1 tsp. Garam masala powder
1 tsp. Mustard seeds
Few Curry leaves
Salt to taste
2 tbsp. Coriander leaves, chopped
3 tbsp. Oil

Method:
1. Marinate mutton with turmeric, red chili powder and salt.
2. Heat oil in a cooker and add mustard seeds, curry leaves, onion and soute.
3. When the onion start becoming brown add ginger garlic paste and saute.
4. When the raw smell goes off add green chilies and tomato, cook until the tomatoes get mashed.
5.  Then add the marinated mutton, coriander leaves, whole garam masala and all the masala powders, mix well.
6. Add just enough water and pressure cook it for 3-4 whistles.
7. After the pressure releases, open the cooker, see if the masala is thick enough. If it is watery, just let it cook without lid till you get the required consistency.
8. Serve with hot rice or rotis.

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Dahi Gosht

Ingredients:
500 gm. Mutton
2 sticks of Cinnamon
2 small- Onions, ground
1- Tomato, pureed
½ cup- Yogurt
2-3 Green chilies, chopped
½ tsp. Turmeric powder
½ tsp. Garam masala powder
1 tbsp. Ginger-Garlic paste
1 tsp. Red chili powder
Salt to taste
3 tbsp. Oil
Coriander leaves for garnish


Method:
1. Marinate mutton with yogurt, green chilies, turmeric powder, garam masala powder, ginger-garlic paste, red chili powder and salt. Keep aside for 1-2 hours.
2. Heat oil add cinnamon and onion paste, fry until light golden brown.
3. Add tomato puree and fry for 4-5 minutes on slow flame.
4. Add marinated mutton and fry for 5 minutes.
5. Add 2 cups of hot water and cook the meat until it looks done.
6. Garnish with coriander leaves and serve with rice or roti.
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Gobi Gosht

Ingredients:
500 gm. Mutton
400 gm. Cauliflower florets
2 medium- Onion, sliced
2- Green chilies
2 medium- Tomato, chopped
1 tbsp. Ginger-Garlic paste
2 pcs- Bay leaf
2 pcs- Cinnamon sticks
4- Green cardamom
4- Cloves
1 tbsp. Red chili powder
½ tsp. Turmeric powder
1 tsp. Garam masala powder
½ tsp. Cumin powder
Salt to taste
3 tbsp. Oil
Coriander leaves for Garnish

Method: 
1. Heat oil in a pan add bay leaf, cinnamon, cardamom, cloves and fry them for a minute.
2. Add onions and green challis, fry for a few minutes until the onions are soft.
3. Put in the red chili powder, turmeric powder, garam masala powder and cumin powder stir in and fry for another minute.
4. Put in the meat with the garlic-ginger paste and brown the meat on all sides.
5. Add a cup of water and cook until the meat is half done.
6. Then add tomato, cauliflower, salt and cook until the meat is well cooked.
7.  Garnish with fresh coriander leaves.
8. Serve hot with paratha or plain rice.
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Balti Gosht.

Ingredients:
500 gm. Mutton
¼ cup- Oil
1 tsp. Ginger
1 tbsp. Garlic paste
2 medium- Onion, sliced
1 tsp. Black peppercorns
½ tsp. Garam masala powder
1 tsp. Coriander powder
½ tsp. Cumin powder
1 tsp. Red chili powder
¼ tsp. Turmeric powder
Salt to taste
1 ½ cup- Tomato puree
3-4 Green chilies, chopped
2 tbsp. Yogurt
Coriander leaves for Garnish

Method:
1. Heat oil in a pan, add ginger, garlic, onion and fry until light brown.
2. Add mutton, black peppercorns and fry well for few minutes.
3. Add garam masala powder, coriander powder, cumin powder, red chili powder, turmeric powder and salt, cook for 1 minute then add I ½ cup of water and let it cook on low flame until meat is 90% done,
4. Then add tomato puree, green chilies and yogurt to meat and cook it uncover on high flame, stir frequently, until the gravy gets little thick.
5. Garnish with coriander leaves and serve hot with white rice or bread.
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Hyderabadi Mutton Badshahi

Ingredients:
500 gm. Mutton, boneless
4 cups- Onion, sliced
2 tbsp. Oil
3 tbsp. Yogurt
¼ tsp. Turmeric powder
2 tbsp. Ginger-Garlic paste
3 tsp. Red chili powder
1 tsp. Coriander powder
½ tsp. Cumin powder
½ tsp. Black pepper powder
Salt to taste
2 tbsp. Clarified butter/Ghee
½ cup- Cashew nut paste
1 tsp. Poppy seeds paste
1 cup- Coconut milk
1 tsp. Garam masala powder
¼ cup- Coriander leaves, chopped

Method:
1. Heat oil in a pan, add onion, little salt and fry them till golden brown. Cool them off and make it a paste with yogurt into a soft light brown paste.
2. In a another heavy bottomed pan, add mutton cubes, turmeric powder, ginger-garlic paste, red chili powder, coriander powder, cumin powder, black pepper powder, salt and 2 cups of water(add more water if needed), cook till the mutton is 90% done. Keep it aside.
3. Heat ghee in a kadai/wok, add fried onion paste, cashew nut paste, poppy seeds paste, coconut milk and prepare gravy. Let it cook for 3-4 minutes on high flame. 
4. Then add boiled mutton cubes along with the stock into it, mix it up well. Cover with a lid, simmer and cook till the gravy thickens and the mutton is tender.
5. When the gravy reaches your desired level of thickness add the garam masala powder and stir once again.
6. Garnish with coriander leaves and serve with steam rice or naan.
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Qabuli Uzbeki/Afghani Pulao

Serves: 3- 4
Ingredients:
2 cups- Basmati rice
750 gm. Mutton
1 large- Onion, sliced
1 tsp. Ginger-Garlic paste
1 pinch- Saffron
¼ cup- Milk
20 gm. Raisins
15- Cashew nuts
1 tsp. Garam masala powder
1 cup- Carrots, cut julienne
Salt to taste
4 tbsp. Oil
1 tsp. Peppercorns
Warm Water

Method:
1. Soak the saffron in ¼ cup of warm milk.
2. Wash the rice and soak it in sufficient water with a little salt for about 20 minutes, drain and set aside.
3. In a pressure cooker, heat half of the oil and fry the sliced onions till golden.
4. Add ginger-garlic paste and fry a little, reduce the flame and add peppercorns and garam masala powder. 
5. Add salt to taste and toss in the mutton pieces and 500ml of water or enough to cover the mutton pieces.
6. Cook on full flame till the first whistle goes off. Reduce the flame and cook for a further 10 minutes on a slow flame. Turn off the flame and wait till the whistle turns loose enough to be removed. Open and remove the mutton pieces and keep the stock aside.
7. In a large pan, heat the remaining oil and fry the raisins on slow fire and remove. Fry the cashew nuts in the same oil and remove. And then fry the julienned carrots, remove and keep aside.
8. In the same pan add half the soaked and drained rice. Next, layer the mutton pieces, half of the carrots and cashew nuts. Layer the remaining rice and lastly add half of the raisins. 
9. Add the mutton stock, saffron milk and sufficient warm water to bring the water level to about 1/2 an inch above the rice & meat layers. Check salt to taste.
10. Bring the water to a boil and then reduce the flame completely. Cover the pan with aluminum foil and then a lid.
11. Cook for 15minutes and turn off the flame and leave it to cook for another 5 minutes.
12. Garnish with remaining carrot, raisins and cashew nuts before serving. 
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Peshawari Karahi Gosht

Ingredients:
500 gm. Mutton
1- Onion, sliced
¼ cup- Oil
3- Tomatoes, chopped
1 tsp. Coriander powder
Salt to taste
1 tsp. Ginger, minced
1 tsp. Garlic, minced
2 tsp. Red chili powder
¼ tsp. Turmeric powder
¼ tsp. Cumin seeds
1 tbsp. Yogurt
1 tbsp. Butter
4- Green chilies, chopped
1 tsp. Garam masala powder
½ tsp. Black pepper powder
¼ cup- Coriander leaves, chopped

Method:
1. Heat oil in a wok and put minced ginger, garlic and fry till sauté. 
2. Add onion and fry till light golden brown.
3. Add meat, tomatoes, salt, red chili powder and cook on medium heat till meat nearly tender.
4. Then add coriander powder, turmeric powder, black pepper powder, cumin seeds, garam masala powder and cook for 10 minutes.
5. Now add yogurt, butter, green chilies and fry well.
6. Lastly add coriander leaves and serve with Naan.
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Namkeen Lamb Tikka

Ingredients:
1 kg. Lamb/mutton cubes, boneless
1 tsp. Black pepper powder
1 tsp. Ginger-Garlic paste
Salt to taste
1 tbsp. Raw papaya paste
4 tbsp. Yogurt
2 tbsp. Lemon juice
¼ tsp. Carom seeds
2 tbsp. Butter

Method:
1. Marinate Lamb with all the ingredients for about 2-3 hours.
2. When ready to cook, preheat the oven at 200 degree C.
3. Take your skewers, thread the meat onto skewers.
4. Place them on the grill tray and cook for about 20 minutes.
5. Apply butter on the meat with a pastry brush, and roast for another 5 minutes.
6. Serve immediately, with lemon and sliced onions.
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Darbari Gosht

Ingredients:
500 gm. Mutton
2 tbsp. Oil
2- Onion, chopped
2- Bay leaves
1piece of Cinnamon
1 tbsp. Ginger-Garlic paste
¼ cup- Tomato puree
2 tbsp. Butter
¼ tsp. Turmeric powder
1 tsp. Garam masala powder
Salt to taste
Chopped mint to garnish
To Grind:
4- Whole dry red chilies
4- Cloves
1- Black cardamom pods, cracked open
2- Green cardamom
2 tsp. Black peppercorns [Adjust to taste]
1 tbsp. Sesame seeds
½ tsp. Mustard seeds
½ tsp. Poppy seeds
2 tbsp. Lemon juice

Method:
1. Dry roast and grind all the dry spices using a grinder. Add lemon juice and make a paste.
2. Marinade the mutton with the prepared paste for atleast 1 hour.
3. Heat oil in a heavy bottomed vessel add onions and fry till golden brown.
4. Add in the bay leaves, cinnamon, ginger- garlic paste and allow it to cook for some more time. Keep the heat on low.
5. Add tomato puree and cook it for about a minute. Now add the butter and stir it until the butter melts.
6. Add in the marinated meat, turmeric powder, garam masala powder, salt and some warm water and cover it with a lid.
7. Let the meat be cooked on low heat until meat is done.
8. Garnish with mint leaves and serve.

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Palak Gosht

Ingredients:
500 gm. Mutton
250 gm. Palak/Spinach, chopped
2- Onion, grated
1 - Tomato, grated
½ cup- Yogurt
2 tsp. Garlic paste
1 tsp. Ginger paste
1 tsp. Cumin powder
1 tsp. Black pepper powder
¼ tsp. Turmeric powder
1 tsp. Garam masala powder
1 tsp. Red chili powder
2 tbsp. Oil
Salt to taste
5- Cloves
4- Cardamom
Coriander leaves for garnish 

--> Method:
1. Heat oil in pressure cooker and add cardamom and cloves.
2. Add onion and fry till light brown.
3. Then add garlic and ginger paste and fry for 2-3 minutes.
4. Add tomato and fry until soft and creamy.
5. Add cumin powder, turmeric powder, rad chili powder and fry for another few minutes.
6. Add the mutton pieces followed by yogurt, garam masala powder, black pepper powder and salt to taste
7. Cover the pressure cooker with occasional stirring till all the moisture is dried up.
8. Add 2 cups water and cook under pressure for 10-15 minutes on low flame till the mutton becomes tender.
9. Add the chopped palak and cook for about 5-6 minutes.
10. Garnish with coriander leaves and serve with poori, paratha or white rice.
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Hyderabadi Tala Hua Gosht

Ingredients:
½ kg- Mutton, boneless cut into small cubes
1 tbsp. Garlic paste
½ tbsp. Ginger paste
½ tbsp. Red chili powder
¼ tsp. Turmeric powder
1 tsp. Garam masala powder
4- Green cardamom
4- Cloves
2 sticks of Cinnamon
2 tbsp. Lemon juice
4- Green chilies, chopped
1 tsp. Black pepper, crushed
Salt to taste
4 tbsp. Oil
A few Coriander leaves

--> Method:
1. Mix all the ingredients, except oil, with the meat and marinate for two hours.
2. Heat oil in pan fry the meat on a high flame.
3. Sprinkle a little water and cook on a low flame till the meat is tender.
4. When tender dry the excess water.
5. Garnish with coriander leaves.
6. Serve with chapatti or naan.
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Mutton Malai Tikka

Ingredients:
½ - Mutton, boneless
1 ½ tsp. Papaya paste
¾ cup- Cream
1 tbsp. Ginger-Garlic paste
1 tbsp. Lemon juice
¼ cup- Yogurt
Grind:
3- Green chilies
1 tbsp. Red chili powder
½ tsp. Garam masala powder
2 tbsp. Coriander leaves
½ tsp. Cumin seeds, roasted
Salt to taste

Method:
1. Grind together all the grind ingredients until smooth paste.
2. In a large mixing bowl add mutton, papaya paste, cream, ginger-garlic paste, lemon juice and yogurt. Mix well.
3. Add grinded paste to the mixture and coat well.
4. Cover the bowl with a plastic wrap and marinate the meat for 4 hours or overnight in the fridge.
5. Preheat the oven at 200 degrees C.
6. Thread the mutton pieces onto skewers.
7. Place the skewers on a grill tray and cook for about 20-25 minutes, turning at regular intervals.
8. Apply oil on the mutton pieces with a brush, and roast for another 5 minutes, or until done.
9. Mutton Malai Tikka is ready to serve.
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Kofta Curry (Curried Meatballs)

Ingredients:
750 gm. Mutton mince
2 medium- Onion, finely chopped
2 medium- Tomatoes, chopped finely
1 cup- Yogurt
1 tsp. Ginger-Garlic paste
½ tsp. Cumin powder
1 tsp. Coriander powder
¼ tsp. Turmeric powder
½ tsp. Paprika powder
1 tsp. Red chili powder
1 tsp. Garam masala powder
½ tsp. Sugar
2 bay leaves
2 cloves
4 green cardamoms
3 tbsp. Oil
Salt to taste
Coriander leaves for Garnish
For marinade:
1 tsp. Ginger, crushed
1 tsp. Garlic, crushed
2- Green chili, crushed
½ tsp. Black pepper powder
½ tsp. Red chili powder
1- Egg white
2 tbsp. Coriander leaves, finally chopped
1 tsp. Salt
Method:
1. In a bowl mix together ginger, garlic, green chili, black pepper powder, red chili powder, egg white, coriander leaves, salt with the mutton mince. Do not over work the meat as that will result in hard meatballs when cooked. Use a fork to mix in the ingredients with the meat rather than smashing them with fingers.
2. Form the meat into round balls, the recipe should yield about 20-25 balls. Cover them with a plastic wrap and chill for at least 1hour.
3. Heat oil in a deep base pan; add the onions with salt saute till the onions turn light brown in color.
4. Add the tomatoes, ginger-garlic paste, bay leaves, cloves, cardamom and saute for about 5-6 min.
5. Add cumin powder, coriander powder, turmeric powder, paprika powder, red chili powder, garam masala powder and the sugar, stir to combine.
6. Add ½ cup of hot water and simmer on med heat for about 6-10 min, till the tomatoes turn soft.
7. Remove the pan from top of the heat and stir in the yogurt. If you add the yogurt to the pan while keeping it on heat, the yogurt will break. Return the pan to the heat add 1 cup of hot water.
8. Take the meatballs out of the fridge and gently place each onto the sauce, cover and simmer on low heat for about 30- 35 minutes, until meatballs are evenly browned and tender.
9. The final gravy will be thick and rich, garnish with coriander leaves.
10. Serve with naan/flat bread and a salad.
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Bombay Biryani

Ingredients:
1 kg- Mutton or Chicken
2 tbsp. Ginger-Garlic paste
1 tsp. Red chili powder
¼ tsp. Turmeric powder
Salt to taste
5-6 medium- Onions, sliced
1 cup- Yogurt
2- Tomatoes, chopped
6- Green chilies, chopped
½ tsp. Garam masala powder
1tsp. Cumin powder
½ cup- Coriander leaves, chopped
2 tbsp. Lemon juice
Oil as needed
2 tbsp. Ghee
1 kg- Basmati rice, soaked for 15 minutes
6-8 Cardamoms
8-10 Whole black pepper
5-6 Cloves
A pinch of saffron soaked in a little milk
1- Tomato cut in rings
½ cup- Almonds, Raisins and Cashew nuts

--> Method:
1. Combine mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, green chilies, lemon juice, garam masala powder, cumin powder, ¼ cup coriander leaves and salt.
2. Mix well and set aside for half an hour.
3. Heat oil in a pan and fry 1onion till golden brown, move it to absorbent paper.
4. Now add remaining onions in the pan and fry until soft and light golden in color.
5. Add the marinated meat and tomatoes, cook on low heat for about 10 minutes.
6. Add a cup of water and cook till the mutton is tender, when the liquid dries fry a little and remove from heat.
7. Boil the rice with cardamoms, black pepper, cloves and salt.
8. When the rice is half done drain in a strainer.
9. Put ghee in the base of pan and make a thin layer of the boiled rice.
10. On the rice put the prepared gravy and cover with a second layer of rice, pour in the saffron milk then layer the tomato rings, fried onion, nuts and coriander leaves.
11. Cover tightly and steam on very low heat for 15 minutes.
12. Serve hot with raita.

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Aloo Kheema

Ingredients:
½ kg- Mutton mince
2 tbsp. Oil
1 tsp. Cumin seeds
1 tsp. Ginger, crushed
1 tsp. Garlic, crushed
2 medium- Onions, chopped
2 small- Tomatoes, chopped
1 tsp. Coriander powder
½ tsp. Cumin powder
A pinch of Turmeric powder
Salt to taste
½ tsp. Black pepper powder
2 large- Potatoes, peeled and cut into cubes
½ tsp. Garam masala powder
2- Green chilies, chopped
½ cup- Fresh coriander leaves

Method:
1. Heat oil in a pan, add cumin seeds, garlic, ginger, green chili, onions and cook on low heat till onions are soft.
2. Add tomatoes and fry for few minutes, cover and cook on low heat till tomatoes are soft.
3. Now add the turmeric powder, cumin powder, coriander powder, salt and black pepper powder, mix well and fry till the oil separated from the paste.
4. Turn heat to high and add the mince. Fry well till the mince turns color.
5. Add potatoes, mix again, cover and cook in its own juices for 20 minutes.
6. Sprinkle with garam masala powder.
7. Garnish with fresh coriander leaves.
8. Serve with rice or naan and a cucumber raita.
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Kolhapuri Mutton

Ingredients:
1 kg- Mutton, cut in medium sized pieces
3- Onions, chopped
1 tbsp. Ginger paste
1 tbsp. Garlic paste
2- Tomatoes, chopped
4- cloves
1 stick- cinnamon
2- Green cardamom
¼ tsp. Turmeric powder
1 tsp. Red chili powder
Salt to taste
Oil as required
Few Fresh Coriander leaves
 For the dry spices:
1 tsp. Coriander seeds
1 tsp. Cumin seeds
1 tsp. Poppy seeds
1 tsp. Black pepper
½ tsp. Fennel seeds
1 tsp. Toor daal
4- Whole red chilies
8- Cloves
4- Cardamoms
1 stick- Cinnamon
½ cup- Coconut, grated

--> Method:
1. Heat 4 tbsp. oil and fry the onions till lightly brown in color.
2. Add the tomatoes and fry till the water dries. Cool and grind it to a paste.
3. Marinade the mutton with this paste, ginger paste, garlic paste, chili powder, turmeric powder and salt and keep covered for 2 hours.
4. Make the dry masala. Heat a tsp. of oil and fry all the dry ingredients till the aroma rises.
5. Add the coconut at the end and fry till light brown. Grind it to a smooth powder and keep covered.
6. Heat oil, add green cardamom, cloves, cinnamon and sauté until they turn color and release aroma.
7. Add the marinated mutton, mix everything well and let it cook.
8. When oil separates add the dry spice powder and give it a good stir.
9. Take the whole thing in a pressure cooker, add 2 cups of warm water. Mix well and check the seasoning.
10. Cook till the mutton is tender or cook it for 4 whistles.
11. After opening the lid cook for another couple of minutes to make it semi dry.
12. Sprinkle chopped coriander on top. Serve with steamed rice or roti.
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Mutton Do Pyaza

Ingredients:
1 kg- Mutton, cut into pieces
1/4 cup- Ghee
1 tbsp. Cumin seeds
1- Bay leaf
6- Peppercorns
4- Cloves
1 tsp. Fennel powder
1 tsp. Ginger paste
1 tsp. Garlic paste
1 cup- Onions, grated
1/2 cup- Yogurt
1 tsp. Garam masala powder
Salt to taste
1/4 tsp. Turmeric powder
1 tbsp. Coriander powder
1 tsp. Chili powder
2-3 Green chilies, slit
2 small- Onions, cut in to cubes
2 tbsp. Coriander leaves, chopped

Method:
1. Heat the ghee in a heavy-based saucepan.
2. Add the cumin seeds, bay leaf, peppercorns, cloves and fennel powder.
3. When the seeds begin to splutter, add the garlic paste, ginger paste and the grated onions, sauté over high heat till soft.
4. Increase the heat and add the meat pieces. Stir fry over high heat till pieces look opaque.
5. Lower the heat, cover and let cook till tender.
6. Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle, cook till fat separates.
7. Add the garam masala, salt, turmeric, coriander and chili powder.
8. Keeping the heat high, add the green chilies and cubed onions. Continue cooking over medium heat, till fat separates. The onions should be crunchy.
9. Garnish with chopped fresh coriander leaves.
10. Serve hot with white rice or naan.
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Mutton Tikka

Ingredients:
500 gm. Mutton, boneless
½ - Green bell pepper
½ - Red bell pepper
½ - Onion
½ - Tomato
1 tbsp. Papaya paste
2 tbsp. Yogurt
2 tbsp. Olive oil
3 tbsp. Fresh Coriander leaves, chopped
2 cloves- Garlic, crushed
1 tsp. Ginger, crushed
½ tsp. Garam masala powder
1 tsp. Red chili powder
¼ tsp. Turmeric powder
Salt to taste
1 ½ tbsp. Lemon juice

Method:
1. Mix well the papaya paste, olive oil, fresh coriander leaves, garlic, ginger, red chili powder, yogurt, garam masala powder, turmeric powder, salt and lemon juice.
2. Marinate the mutton pieces in it for about 2-3 hours.
3. Chop the bell pepper, onion, tomato in square shaped cubes and keep aside.
4. Preheat the oven at 200 degrees C.
5. Skewer the veggies and mutton alternately on skewers.
6. Place the skewers in the grill tray and cook for about 20-25 minutes or until the meat is tender.
7. Mutton Tikka is ready to serve.
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