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Mutton Recipes
Mutton Sukhe(Dry Mutton)
Lamb or Goat pieces-2 lbs
4 big onions 3finely chopped & one made into long strips
1/4 piece ginger
8 garlic cloves
2 green chillies
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp poppy seeds
1 tsp black cardamom
4 black peppercorns
2 tsp red chilly powder
1 tsp turmeric powder
1/2 cup of coconut shredded
3 tbsp oil
1 large potato(optional) cut into long pieces
20 cashewnuts
Salt to taste
Coriander leaves for garnishing
Procedure:-
(1)Grind the ginger,garlic,green chillies,coriander leaves into a thick paste & apply it to the meat pieces.Reserve some for the gravy
(2)Cook the marinated meat in the pressure cooker till done.
(3)Roast the dry spices along with the coconut & a little onion till they turn brown but not burnt & grind this to a thick paste.
(4)In the same pan take the remaining oil fry the onion for a while. Then add the green paste & fry for a few minutes. Then put the grounded spices-coconut mixture & fry till you get a nice aroma. Now put the red chilly powder,turmeric powder & the cooked meat. Make the mutton dry by taking out excess water. Then put the fried onions, potato & cashewnuts. Garnish with coriander leaves.
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Mutton Curry(Method 1)
Ingredients:- Mutton/Goat meat-2lbs
2 tbsp ginger-garlic-coriander paste
3 Onions medium
2 tomatoes
2-3 cloves,
1 tsp coriander & cumin seeds
1 tsp poppy seeds
i tsp cinnamon powder
2-3 black peppercorns,
2-3 bay leaves
1 medium potato\
10 cashewnuts
1 cup coriander leaves
2 tbsp lemon juice
2 tsp red chilly powder
2 tsp turmeric powder
2 tbsp garam masala powder
1 cup coconut
2 tbsp oil
Salt to taste
Ingredients:-
(1)Cut mutton into small pieces & wash them throughly. Then apply ginger-garlic coriander paste, red chilly powder, turmeric powder , salt & garam masala powder. Keep it in the fridge for 5 hours.
(2)Take oil in a pan add the whole garam masala with little onions & the coconut & roast it for some time.
(3)Grind it to a paste.
(4)IPut some oil ina pan put black jeera, cinnamon powder,2 cloves, few peppercorns & black cardamom & fry the onions for some time till they become golden brown then put the mutton & stir it for some time. Then put all the tomatoes & potatoes & pressure cook the muttonthem for 3-4 whistles.
(5)Then take the mutton out & put the coconut paste in it.
(6)Then put the garam masala powder salt & the lemon juice.
(7)Garnish with coriander leaves.
Mutton Masala(Method 2)
Mutton/Goat meat 2lbs with bones washed cleaned & chopped into medium pieces
1/4 cup of gnger-garlic-coriander leaves green chillies paste
1 large onion cut into long strips
1-2 tomatoes chopped fine
Red chilly powder to taste
1/2 tsp turmeric powder
4 tbsp oil
1/2 cup coconut scrapped
1 tsp coriander seeds
1 tsp cumin seeds
1 whole red chilly
2 cloves
1/4 stick cinnamom
1 black cardamom
1 tsp poppy seeds
1 tsp sesame seeds
salt to taste
lime juice for garnishing
Coriander leaves for garnishing
Method:-
- Marinate the mutton with 1/2 of the ginger-garlic-green chilly-coriander leaves paste. Add salt & turmeric powder & red chilly powder.
- In a thick bottomed big pan heat 1 tbsp of oil & add the onions & fry them till they golden brown. Then grind them into a thick paste.
- In the same pan take 1 tbsp of oil fry the whole garam masalas & the red chilly & sesame seeds along with the coconut till the coconut turns brown but not burnt. Grind this into a thick paste
- In the same pan take the remaining oil & add the onion paste & fry for a minute. Then add the remaining green paste & again fry for a minute. Then add the tomatoes & fry for about 2 minutes. Then add the ground coconut paste. To this add the mutton. Add red chilly powder if needed. Coat the masala well on the mutton. Fry for about 2 minutes.
- Pressure cook the mutton for about 6 whistles till done.
- Let the pressure of the whistle come down completely.
- Take the mutton into the pan & once more bring it to a boil. At this point check salt.
- Garnish with lime juice & coriander leaves.
Mutton Pulao
(Mutton & rice flavoured with spices, onions, tomatoes & cashewnuts)
2 cups basmati rice soaked for about 30 minutes
2 lb of mutton without bones washed & cleaned & cut into pieces
1 big tomato finely chopped
2 medium onions finely chopped
2 tbsp of ginger-garlic-coriander leaves paste(green paste)
1 tsp black cumin/shahjeera
1-2 black cardamom
2-3 cloves
1 small stick of cinnamon or 1/2 tsp cinnamom powder
1-2 garlic cloves chopped
1 tbsp curd
3 tbsp oil
1 tbsp ghee/butter
8-10 cashewnuts(optional)
red chilly powder to taste
1 tsp turmeric powder
1 tbsp of biryani/pulao masala
Salt to taste
Coriander leaves for garnishing
Method:-
- Marinate the mutton pieces with salt, turmeric powder, green paste ,biryani/pulao masala, red chilly powder & curd & refrigerate it for about 2 hours.
- In a pan take oil & once oil is hot add the onions & garlic. Fry the onions till the onions turn golden brown.
- To this add the tomatoes & fry them for a minute. Add a little chilly powder. To this add the marinated mutton & roast the mutton for 2 minutes. Pressure cook mutton with cashewnts for about 6 whistles till mutton is fully cooked. If the mutton has a watery gravy reduce the water content.
- In another pan take ghee once hot add the whole garam masala & fry for 40 seeconds then add the soaked rice & fry the rice for about one minute. Add 4 cups of water & cook the rice with little salt.
- Once rice is cooked add the mutton pieces to the rice & mix well. The grains of the rice have to be separate. Check salt. Garnish with coriander leaves.
- Serve hot with raita.
Mutton Biryani
Rice Basmati 2 cups
Mutton pieces-2 lbs
Whole garam masala 2 tnsp
Sliced onions-1 cup
Ginger-Garlic paste- 1/4 cup
Red Chilly powder-2 tbsp
Turmeric powder-2 tbsps
Bay leaves -2
Coriander leaves 2 tbsps
Tomatoes-2
Yogurt-1 cup
Garam masala powder-3tspns
Butter-1 stick
Golden fried onions-3/4 cup
Ginger-1 one inch piece
Oil-3 tbspns
Cashewnuts -20 fried
Procedure:-Pick wash and soak rice in water for about thirty minutes.
Cook rice in pressure cooker with half of the garam masala.
Peel ginger and cut into thin strips. Wash & chop the tomatoes.
Mix salt, ginger garlic paste, yogurt, half of the red chilli powder & half of the garma masala powder & keep the mutton pieces in this for an hour.
Heat oil in a thick bottom pan. Add the remaining whole garam masala & let it crackle. Add cut onions and saute until light golden brown.
Then add marinated mutton & cook on high heat for 5 minutes. Then add the tomatoes with remaining garam masala powder, turmeric powder & red chilly powder.
Add chopped green coriander & mix well.
Now arrange alternate layers of mutton & rice. Sprinkle remaining garam masala powder, ginger jullienne, fried sliced onions, butter & fried cashewnuts in between the layers & on top.
Cook in a pre-heated oven, for ten to twelve minutes. Cook on a indirect low flame for ten to twelve minutes.
Serve hot with raita of your choice.
Seekh kebabs
Ground Goat/chicken -2 lbs
Onion-fried
Coriander – 2 tbsp, finely chopped
Green Chilies - finely chopped
Ginger Garlic Paste – 2 Tbsp
Coriander Seeds – 2 Tbsp
Whole Dry Red Chili – 2
Egg – 1 beaten well
Dry Mango Powder – 1 tsp(optional)
Whole Black Peppercorns – 1/2 tsp
Garam Masala – 1 tsp
Salt – to taste
Bread Crumbs
Method:
1. In pan, dry roast Coriander Seeds, Dry Red Chilies and Whole Black Peppercorns until golden brown and then cool them.
2. Wash and the meat & make it dry.
3. To the Meat, add Fried Onions, Coriander Leaves, Green Chilies, Ginger/Garlic Paste, Garam Masala, Dry Mango Powder (amchur) and Salt.
4. Grind the cooled whole spices into a fine powder and add it to the meat.
5. Mix well & cover and keep in the refrigerator for 2 hour to marinate.
6. Remove from fridge, and mix in 1 beaten egg. Then add bread crumbs to hold it together.
7. Shape them into ovals & roast them in a oven at 400 degrees for 40 minutes till done. Flip them over in between.
8. You can also shallow fry them in oil.
9. Serve hot with any chutney or sauce of your choice.