Mutton Kuzhambu / Mutton curry

Ingredients:-

Mutton / Lamb - 500 grams
Oil- 2 tbsp
Onion-2 large cut into small pieces
Tomatoes-2 large cut into chopped
Ginger Garlic paste-2 tbsn
Kashmiri Chilli powder-2 tbsp
Turmeric powder-1/2 tsp

For Grinding :-

Fresh Coconut -3/4 cup
Fennel Seeds / Sombu / Saunf-1 tbsp

For Seasoning :-


Cumin Seeds-1/2 tsp
Saunf-1 /2 tsp
Cinnamon Stick-5 cm stick
Cloves-2 nos
Cardamom pods-2 nos
Red Chillies- 1 nos break into piceses
Small Onion- 1/2  chopped
Curry Leaves-few
Garlic pods- 3 nos cut into slices
Oil-1 tps




Method:-



Grind coconut and fennel seeds to a smooth paste by adding some water.Keep it aside.

heat oil in a pressure cooker.Add  onions and fry till golden color.

Once the onion is nice brown color,add ginger -garlic paste and saute for a 2 mins.

Add in tomatoes ,cook this till tomatoes cook down and turn mushy.

Add in chilli powder,turmeric powder and salt . Mix well with the masala.Now add in mutton pieces and toss well with the masala.

Keep tossing till the masala coats the mutton pieces and the mutton gets little dark brown.

Now add in 1 glass of water .Cover and pressure cook for 4 whistle,simmer the pan for 15 mins.Turn off the heat and let the steam go all by int-self.

Meanwhile heat small pan add 1 tsp of oil ,when its hot add cumin seeds,fennel seeds ,cloves,cardamom,cinnamon stick fry till its change the color,now add tred chillis,onion pieces,garlic and curry leaves fry for 5 minutes.

 Now open the lid switch on the stove add the coconut paste in it and simmer for another 10 minutes.

Then add this frying mixture into mutton curry ,mix well cook for another 5 minutes and turn off the heat.

Serve with rice, idli , dosa or naan and anything u like.Enjoy

Hyderabadi Lal Gosht

Ingredients:-

Mutton -1 pound
Yogurt / Curd-1 cup
Ginger paste - 1 tbsp
Garlic paste-1 tbsp
Fried onions -1 cup (make into powder)
Tomatoes puree-2 tbsp (caned)
Red chilli powder-1 tsp
Garam masala powder-1 tsp
Turmeric powder-1/2 tsp
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Bay leaf -1 nos
Whole cloves-4 nos
Whole pepper corns-4 nos
Cinnamon stick-2 " pieces
Mint Leaves-2 hand fulls (chopped)
Coriander Leaves-1/4 cup chopped
Salt to taste
Green chillies-1 chopped
For the seasoning:-


Green chillies-3 -4 nos (slit )
Curry leaves-few
Black Cumin Seeds / Shahi Jeera -1/2 tsp
Oil -1 tbsp


How to make Fried onions :-

Onion-3 nos
Corn flour-3 tsp
Oil-for deep frying

Method:-
Cut onions into very thin slices,sprinkle corn flour on to of the onions and mix it then deep fry till they are golden brown color.

Method:-

Wash and drain mutton.Cut into cub size pieces.

In one bowl add washed mutton , add yogurt, salt, cumin powder, turmeric, whole mix spices, ginger, garlic, whole white cumin, chopped coriander, mint, green chilli, all spices powder,tomato puree, fried onion powder & mix spices powder and mix it.cover the bowl and allow the mutton to marinate for 1 hour in the refrigerator.

Heat a pressure cooker add marinated mutton fry for a 5 minutes .Now add 1 cup of water mix well and pressure cook for 1 whistle.Reduce the flame to a simmer and continue cooking for 20 minutes.

Wait until all the pressure is gone from the cooker before opening lid.

Continue cooking if you prefer the gravy to be less liquid.

Heat oil in a small skillet.

Add black cumin seeds (shahi jeera)  and allow them sizzle.Add green chillies ,curry leaves .mix well and add seasoning to the mutton.Cook for 2 minutes,switch of the stove.

Serve hot with rice or roti or naan. 

Rogan Josh or Kashmiri Lamb Curry

 

Ingredients:-

Goat / Lamb -2.2lbs (1 kg)
Coriander Seeds-1 tbsp
Cumin Seeds-2 tsp
Poppy Seeds-1 tbsp
Almonds-16 nos
Brown Cardamoms-2nos
Peppercorns-1/4 tsp
Cloves-7 nos
Mace-pinch
Fresh Coconut grated-2 tbsp
Whole dry Red Chillies - 5 nos (soaked in 1/ cup water for 15 minutes)
Garlic-8 nos
Ginger-20 gms
Bay leaves-2 nos
Cinnamon Stick-2 nos
Cardamoms-7 nos
Onions-2 no mediums (grated or chopped)
Tomato-1 medium (chopped)
Turmeric powder-1 tsp
Red chilli powder-1 tbsp
Yogurt-3/4 cup (beaten)
Salt to taste
Water-1 cup
Oil and butter-1/4 cup


Method:-


In a pan over low heat,dry roast coriander,cumin,poppy seeds,almonds,brown cardamoms,peppercorns.cloves,mace and coconut ,together,until fragrant nd lightly colore,taking care not to over-brown or burn the spice.Allow the spices to cool and tip into a blender along with the red chillies,ginger,garlic .Add water in which the chillies were soaked (1/2 cup)little by little and blend to a smooth ,thick paste.

Meanwhile heat oil and butter medium heat in a large pressure cooker.Tip in bay leaves,cinnamon and green cardamoms,and cook,stirring,until fragrant,about 30 seconds.Add onions and fry over mediums-low heat,stirring often ,until onions are golden brown,about 20 minutes.Now tip in the ground masala paste,tomato,turmeric and chilli powder,and toss well.Let the sauce bubble for 2 minutes.

Stir in yogurt,in tablespoons,and stir -fry until all yogurt is added and the oil separates,about 3-4 minutes.Season with salt,and then add the lamb or goat and fry till the meat is slightly browned,for maximum flavor.Top with 1 cup water and stir well to combine.

Now close the cooker and bring to full pressure on high heat (the cooker whistles when it reaches full pressure). Then reduce heat and cook for another 10 minutes.Take off heat and allow to cool naturally.
Once completely cool,open the lid and skim off the excess fat settled on the top,if you like.Mix well and then return to heat,uncovered ,to reduce if the sauce is too thin.Bring to a boil and cook,stirring,over medium-high heat until the sauce is reduced and thickened slightly.Add more seasoning if needed.

Serve sprinkled with coriander leaves and serve with naan and rice.

Mutton Fry / Lamb Fry (type 2)

 


Ingredients:-

Lamb / Goat -1 lbs
Onions-2 nos (chopped)
Ginger-Garlic Past-1 tbsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Red Chillies powder-1 tsp
Curry leaves-few
Cumin seeds-1 tsp
Green Chillies- 4 nos
Turmeric powder-1 tsp
Peppercorns-8 pieces
Garlic-4 pieces
Coriander leaves- 2 tbsp
 Salt to taste
Oil-1 tbsp
Butter-1 tsp

Whole Garam Masalas:-

Cardamom-2 nos
Cinnamon-1 nos
Cloves-2 nos
Bay leaves-3 nos

Method:-





In a pressure cooker  add some oil and when oil is hot add garam masala.When its sputters add chopped onions fry for 5 minutes (we wont have to brown the onions).

Add turmeric powder,ginger-garlic fry for 2 minutes.

Add clean cubes of lamb and salt  fry for 4 minutes.Add little  water to it and cover the lid and cook until mutton is done.Make sure your mutton is fully cooked as we are not going to cook this lamb in a gravy or anything.

Take some garlic,little bit of cumin seeds and peppercorns make into paste.

Heat butter in a separate pan ,add the grounded paste fry for 5 seconds add green chillies and curry leaves.


Add red chilli powder,cumin powder,coriander powder fry for 2 minutes. Now add the cooked mutton and coriander leaves mix well, fry till the water evaporate the moisture.Continue frying ,stirring in between until it turns brown. add  the chopped coriander to garnish and add little lime juice to it.




Serve with rice or rotis...
 
 
 

Mutton Kheema Cutlets / Suffed Kheema Chops

Ingredients:-

For Stuffing:-

Minced Mutton or chicken - 1/2 lb
Onions-2 nos Small size (chopped)
Ginger-Garlic Paste - 1 tbsp
Turmeric powder-1 tsp
Red chilli powder-1 tbsp
Garam masala powder-1 tsp
Salt to taste
Oil-1 tbsp
Water-1 cup
coriander leaves-1 tbsp


For Outer Layer:-


Potatoes-3 nos
Bread Slice-1 or 2 nos
Red chilli powder-1/2 tsp
Turmeric powder-1/2 tsp
Ginger/Garlic paste-2 tsp
Salt to taste
Coriander leaves -2 tsp Chopped


To coat the Cutlets:-

Egg-1 no
Bread Crumbs-1/2 cup
Sooji-1/2 cup



Oil for deep frying



Method:-


To make Filling:

Wash the minced  meat well in a fine strainer so that the blood drains off.

In a pressure cooker  and heat it on full flame.Put oil in the cooker wait until it heats up.Then add onions fry for 5 to 8 minutes.
Now add ginger/garlic paste saute for 3 minutes.Now add the minced mutton mix well.
Add turmeric powder,red chilli powder,garam masala powder and salt to it.Saute for  5 to 7 minutes.Add 1 cup of water mix well.
Cover the lid and put on the whistle.Pressure cook for 4 whistles.
Once the pressure is off,open the cooker and add coriander leaves,then cook till the water is evaporates.Kheema should be dry.

When kheema is cools down make a small size balls  and keep it aside.
to make outer layer:-


Pressure cook potatoes for 3 whistles until they are soft.Peel the skin and mash them nicely while they are still warm.
Add red chili powder,turmeric powder,ginger/garlic paste,salt and coriander leaves. mix well.
Dip the bread slice in water and remove it immediately and squeeze out the water thoroughly and add it to the mashed potato. mix together like a dough.

To make cutlets:-


Beat egg in a bowl and keep it aside.
Grease your palms and take a big lemon sized ball of potato dough and flatten it a bit and stuff it with kheema ball and seal it from all sides and flatten it to a round shaped patty.

Repeat the process until you make all the patties.

Heat enough oil in a pan to deep fry.

Dip the patties in a egg mixture and immediately roll them in a bowl the bread crumbs and turn the patty to coat it with the bread crumbs on all sides evenly.Or

U can dip in a sooji .

Drop the cutlets carefully into hot oil and fry till golden brown.

Serve hot with tomato sauce or chutney of your choice.