Mutton Recepies
Ingredients
- 500 gm cubed mutton
- 100 gm sliced onion
- 5 gm slit green chillies, 10 gm ginger strips
- 1 tsp pepper corns
- 10 curry pattas
- 1 grated coconut
- 100 gm oil
- 1 cinnamon, 4 cardamoms, 4 cloves
- 150 gm cubed potatoes, 50 gm diced carrots
Method:
- Boil mutton along with ginger. Set aside. Boil potatoes and carrots. Set aside.
- Extract coconut milk twice.Heat oil and saute the garam masala, onion, green chillies, ginger, curry patta, peppercorns.
- Add boiled mutton, potatoes and carrot along with second extract of coconut milk and cook.
- Stir first extract of coconut milk just before serving.
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Ingredients
- 6 - paya
- 4 - onions, 2 - tomatoes
- 50g - ginger garlic paste
- 2 tsp - chilli powder, 1/4 tsp - turmeric powder , 3 tsp - coriander powder
- 4 tsp - coriander leaves
- 4 tbsp - oil, Salt to taste
Preperation
- Wash paya. Drain water and keep aside
- Cut onions and tomatoes into small pieces Wash coriander. Cut and keep aside.
- Heat a 4-litre pressure cooker. Add oil and heat. Put onions, ginger garlic paste and fry well. Add finely cut tomatoes.
- Add turmeric, chili, dhania powder and salt. Allow the mixture to cook on low flame for 5-10 minutes.
- Transfer paya and coriander leaves. Cook for 5 minutes. Mix well. Pour water enough to cover the contents in the cooker. Continue to cook on low flame. Wait for 5-6 whistles and then switch off.
- Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.
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- Mutton - 1 kg
- Garlic - 1/2 cup
- Chilly powder - 2 tsp, Coriander powder - 2 tsp , Turmeric powder - 1/4 tsp
- Cumin seeds(Jeerakam) - 1/8 tsp, Aniseed(Perinjeerakam) - 2 pinch
- Ginger - 1 tsp
- Pepper powder - 1/2 tsp
- Cloves(Grambu) - 12 nos, Cinnamon(Karugapatta) - 2" piece, Cardamom(Elakka) - 2 nos
- Onion(chopped) - 2 cups, Tomato(chopped) - 1 cup
- Coconut milk - 1/2 cup
- Sugar - 2 pinch, Salt - As reqd
Method
- Grind together chilly powder, coriander powder, cumin seeds, aniseeds, chopped ginger, cloves, cinnamon and cardamom properly.
- Add salt and mix this paste with mutton and keep aside for 3 hours.
- Heat oil in a pan. Add turmeric powder. Add 1 cup of chopped onions and fry, until it becomes golden brown in color. Remove the onions from oil. Add the remaining 1 cup of onion and tomato into the oil and fry it. Add sugar.
- Add mutton and stir for sometime. Add some hot water and cook well. Add coconut milk. Remove from the stove.
- Cook the garlic in steam and fry in oil.
- Add this to the mutton, before serving.Garnish with fried onions.
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- Minced beef(beef keema) – 250g
- Tomato paste – 1 1/2 tbsp
- Bread crumbs – 1/2 cup
- Egg – 1 no
- Pepper powder – As reqd
- Salt – As reqd, Olive oil – 1 tbsp
Preperation
- For preparing baked meat balls, mix together all the ingredients except olive oil: minced beef, tomato paste, bread crumbs, egg, pepper and required salt.
- Make small balls out of this mixture and fry in olive oil in medium heat for 3 minutes till light brown
- Arrange the balls in a baking tray lined with baking paper and cook in oven for 20 minutes in medium power.
- A delicious and easy to prepare evening snack for kids, baked meat balls, is ready. Serve with tomato sauce.
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Ingredients
- 1/2 kg mutton mince
- 1/4 cup bhuna chana
- 1 tsp of all spices
- 1 tsp salt
- 1/4 cup curd
- 1 large raw onion, ground
- 2 tsp levelled ginger/garlic
To grind:
- 1 tbsp papaya
- 1 tbsp poppy seeds , 1 tbsp coriander seeds
- 1 tbsp saunf
- 1 tbsp coconut
- 4 red chilli
Method
- Roast all the ingredients to be ground and grind to a fine paste with chana.
- Marinate mince with papaya, salt, ginger/garlic and all the roasted and ground masala. Leave for an hour or two. Mix well and refrigerate.
- Mix in curd. Make balls and fry in a little oil. Let it cook on a slow fire.
- Garnish with chopped green chilli, coriander leaves. Remove on a serving dish.
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Ingredients:
- 500 gms Mutton Kheema, minced
- 250 gms Onions, grated
- 250 gms Green Peas
- 1 tsp Ginger paste, 1 tsp Garlic paste
- 1 tblsp Dhania-Jeera powder
- 100 gms Tomatoes, grated
- 150 gms Beaten Curd, few Mint leaves
- 4 Hard Boiled Eggs, shelled and halved
- 1 tblsp Garam masala, 1/4 tsp Turmeric powder
- 1 large handful Coriander leaves, chopped
- Salt and Chilli powder to taste
Method:
- Heat 100 gms of ghee and fry onion, ginger and garlic till they are soft.
- Add kheema and fry till dry and crumbly. Then add spices, salt, curd and tomatoes.Cook the mixture till it turns dry.
- Add peas and cover with hot water. When the kheema is cooked, remove from fire.
- Garnish with coriander leaves, garam masala and with sliced eggs.
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Mutton Vindalloo
Ingredients : -
500 grams boneless lamb, 3 onions, ½ teaspoon cumin powder, 1 teaspoon pepper powder, 1 inch cinnamon(powdered), 1 teaspoon turmeric, ½ teaspoon mustard powder, 1/2 red chilly powder, 2 tablespoons ginger garlic paste, 1 white onion, 1 tablespoon tamarind pulp, 1/8 cup vinegar, 1 cup hot water, oil for frying and salt to taste.
HOW TO PREPARE : -
- Cut the lamb into small pieces and wash it well. Drain all the water and put it in a big bowl.
- Now add 4 tablespoons oil, vinegar, tamarind and salt to taste and mix it all up. Let this marinate for five hours.
- Take a blender and add the white onion, ginger garlic paste, 1 tablespoon oil and make a fine paste.
- Finely chop the onions and keep them aside. Now take a frying pan and pour in 5 tablespoons of oil.
- When the oil is very hot add the onions and sauté them till they are dark brown. Ensure that you don’t burn them and so keep sautéing regularly.
- Now add the freshly ground paste and sauté briefly. Reduce the flame and then add the mustard powder, pepper powder, red chilly powder, cumin powder and cinnamon powder.
- When the spices turn dark brown add the mutton pieces and mix it all up. Don’t put in the marinade now. Let it cook for ten minutes on a low flame. Then add a cup water to the marinade and then pour the mixture into the pan. Bring to boil and then sprinkle salt to taste. Simmer and cook till the mutton is tender. Remove from flame and serve hot with naans.
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Kasmiri Kofta Curry
Ingredients:
- Yogurt - 1 cup
- Salt to taste
- Minced Mutton - 1/2 kg, well ground
- Aniseed Powder - 1 tsp
- Dry Ginger Powder - 1/2 tblsp
- Kashmiri Red Chilli Powder - 1 tblsp
- Garam Masala Powder - 1/2 tsp
- Black Cardamom Seeds - 1/2 tsp, powdered
- For the Gravy:
- Ghee - 3 tblsp
- Asafoetida Powder - 1/4 tsp
- Cloves - 5 to 6
- Kashmiri Red Chilli Powder - 1 tsp
- Aniseed Powder - 1/2 tsp
- Dry Ginger Powder - 2 tsp
- Coriander Powder - 2 1/2 tsp
- Yogurt - 1/2 cup, beaten
- Water - 1 cup
- Almonds - 2 tblsp
- Whipped Cream or Yogurt
Method:
- Put all the kofta ingredients in a bowl. Knead well, cover with a damp cloth and keep aside for 30 minutes. Divide the mixture and shape into small balls/koftas.
- Bake the koftas in a preheated oven for 10 minutes.
- Put the ghee in a pressure cooker. Add the asafoetida, cloves and red chilli powder. Add the koftas and stir for 2 minutes.
- Add the aniseed, ginger and coriander powders, yogurt and water. Cover and bring to pressure. Cook for about 10 minutes.
- Remove the cooker from the stove. Allow to cool. Remove the lid and simmer on low heat till the gravy thickens.
- Transfer to a serving dish. Garnish with almonds and swirls of cream or yogurt. Serve hot.
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Lamb Chops
Ingredients
- Mutton Chops - 8
- Yogurt - 4 tblsp
- Ginger , Garlic Paste - 2 tsp
- Oil - 2 tblsp
- Onion - 1, medium, grated
- Tomato Puree - 2 tblsp
- Garam Masala Powder - 1 tsp
- Red Chilli Powder - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- Coriande Powder - 1 tsp
- Lettuce and Coriander Leaves
- Tomato Strips
Method:
- Put the yogurt and garlic paste in a bowl. Add the chops and toss to get well coated. Marinate in the fridge for 1 hour.
- Heat the oil in a pan, add the onions and saute till they begin to brown. Add the tomato puree, ginger paste and water.
- Stir in the salt, garam masala, red chilli, turmeric and coriander powders. Continue to saute until the oil comes to the surface.
- Add the chops and cook on low heat for 20 minutes or until completely tender and well browned. Serve on a bed of lettuce.
- Garnish with tomato strips and coriander leaves. Serve hot.
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- Mutton - 350 gms, cut into 1 inch cubes
- Vinegar - 1 1/2 tblsp
- Jaggery - 1 1/2 tblsp, grated
- Drumsticks - 6
- Potatoes - 4 medium, peeled and each cut into 4 pieces
- Carrots - 2, scraped and cut in 1 inch pieces
- Button Onions - 8, peeled
- Salt to taste
- Vegetable Oil - 3 tblsp
- Grind to a paste:
- Fresh Coconut - 1/2, grated
- Garlic - 8 cloves
- Fresh Ginger Root - 1 inch piece
- Red Kashmiri Chillies - 4 to 6, dried
- Cumin Seeds - 1 tsp
- Turmeric Powder - 3/4 tsp
- Sesame Seeds - 1 tblsp
- Peanuts - 2 tsp
- Chickpeas - 2 tsp
- Onion - 1 small, cut into 2 pieces
Method:
- Boil meat in 4 cups water with 3/4 tsp salt or pressure cook in 2 cups water.
- Remove 1 strand of thread down the length of 1 drumstick. Cut the drumstick into 4 pieces then tie the pieces in a bundle with the thread.
- Prepare remaining drumsticks in the same way. Boil drumsticks adding 2 tsp salt with potatoes, carrots and onions tll vegetables are half cooked. Drain.
- In a deep pan heat oil to medium hot then add masala paste and cook, stirring, 10 minutes. Add 2 cups meat stock and cook for 5 minutes.
- Add meat, potatoes, carrots and onions and cook, covered, on low heat till potatoes and carrots are tender. Add drumsticks.
- Add vinegar and jaggery. Simmer till jaggery has melted then remove from heat.
- Serve piping hot.
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Ingredients
- Mutton - 3/4 kg
- Hot Water - 1 cup
- Cinnamon - 2 inch piece, Cloves - 1 tsp, Cardamom Pods - 1 tsp
- Salt to taste
- Refined Vegetable Oil - 1/2 cup
- Onions - 1/2 kg, sliced
- Ghee - 1 cup
- Garlic Paste - 2 tblsp, Ginger Paste - 2 tblsp
- Coriander Powder - 1 tsp, Turmeric Powder - 1/2 tsp, Chilli Powder - 1 tsp
- Aniseed - 2 tsp
- Tomatoes - 1/4 kg, chopped
- Curd - 1 cup
- Coriander Leaves - handful
- Green Chillies - 4, slit
- Cashewnuts - 1/4 cup
- Coconut - 1/2 cup, grated
- Lime Juice to taste
Method:
- Cut the mutton into medium size pieces. Trim away the excess fat and wash well.
- Cook the mutton with 1 cup hot water, cinnamon, cloves and cardamom. Cover with a deep lid containing water on top.
- Reduce heat and cook at a gentle simmer till the mutton is tender and the stock is reduced to one cup. Remove from heat and keep aside.
- Heat oil in a pan and fry the sliced onions, stirring frequently. Wait till they turn a golden brown. Remove from heat and keep aside.
- Heat the ghee in another pan. Fry the garlic and ginger paste one after the other.
- Grind coriander powder, turmeric powder and chilli powder to a paste. Add this to the fried ginger-garlic paste. Fry well.
- Add the chopped tomatoes. Fry well until the oil separates.
- Add curd, coriander leaves, green chillies, fried onion and cooked meat with the spices and the stock. Mix well and cover with a lid.
- Reduce heat and simmer for about 10 minutes till the meat pieces are blended well with the gravy.
- Grind the cashewnuts and the grated coconut into a fine paste. Blend this paste into the curry and mix well.
- Add lime juice and salt to taste. Remove from fire. Serve hot.
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Yam Mutton Curry
Ingredients
- 1/2 kg - mutton
- 1/4 kg - arvi/yam
- 2 - onions, sliced
- 6 - green chillies, sliced,2 - tomatoes, chopped
- 2 tbsp - red chilli powder , 1 tbsp - turmeric powder
- 1 tsp - garam masal powder
- 2 tbsp - ginger garlic paste
- 1 bunch - mint chopped
- 1 bunch - coriander chopped
- 4 tbsp - oil
- 1&1/2 glass - water
Method
- Boil yam in water, peel the skin and keep aside.
- Take a cooker, heat oil, then add onions, mint, green chillies and fry. Add ginger garlic paste and mutton, fry for 3 min.
- Add tomatoes mix well then add dry masalas, chilli powder, garam masala powder, turmeric powder and mix well.
- Add yam and cook on low heat without the lid for 5 min.
- Add chopped tomatoes, let it simmer for 5 min Then add water, chopped coriander and salt and cook till the meat is tender.
- Serve with plain hot rice.
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