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 Curry

Hi Friends, Today i am coming up with very tasty and yummy mutton curry. Have a look at it and enjoy making it. I am having trouble giving comments to my fellow bloggers due to captcha (human verification). Sometimes the words are not matching and not letting me submit my comments. Even same thing happened with my blog, one of friends requested me to remove that option. After taking that option out it is not appearing anymore. Please remove human verification from your blogs if possible.

Ingredients:-

Mutton-1 lb
Cardamom-3 nos
Whole Peppercorns-1/4 tsp
Cloves-5 nos
Cinnamon Stick-2 inch piece
Star Anise-1 no
Fennel Seeds-1/2 tsp
Onions-2 nos (chopped)
Green Chillies-5 to 6 nos (split length wise)
Ginger & Garlic paste-2 tbsp
Coriander powder-2 tbsp
Red chilli powder-2 tsp
 Pepper Powder-1/2 tsp
Potatoes-2 nos (peel and cut into big chunks ) (optional)
Tomatoes-2 nos (chopped)
Coriander leaves-1/2 cup (chopped)
Curry leaves-1 stem
Oil-3 tbsp


Method:-


Wash and cut mutton to medium size pieces and keep it aside.

Dry roast  cardamom,cloves,peppercorns,cinnamon stick,star anise and fennel seeds fry till slightly browned and grind it to crush,keep it aside.

Then heat about 3 tbsp of oil in a pressure cooker add the crushed spices and fry for a minute.

Then add chopped onions,green chillies,curry leaves ,ginger-garlic paste and saute till onions become transparent.

Then lower the flame and add coriander powder,re chilly powder,pepper powder and turmeric powder and fry till the powder become lightly brown in color.Do stir continuously in order to prevent the powders from being burnt.

Then add mutton pieces,chopped tomatoes,chopped potatoes ,enough salt along with 1 cup of water and mix it nicely.Then cover the lid,cook till 4-5 whistles .

Then allow the pressure cooker to cool.When the pressure is fully released open the lid and simmer for about 5 -10 minutes or till the gravy thickens and then finally add chopped corinader leaves and remove from the flame after 2 minutes.

Serve with rice or roti.

A Quick and Simple Mutton Curry /Goat Curry

                                   This is a simple yet delicious recipe for basic mutton curry . It has a typical Andra flavor and it goes well rice,roti,idly or poori etc..

Ingredients:-

Mutton/Goat-1/2 lb(cut into cubes or desired size)
Shallots Onion-3 to 4 nos medium size( cut into small pieces)
Red chilli powder-2 tbsp
Garam masala powder-1 tsp
Turmeric powder-1 tsp
Ginger/Garlic paste-2 tbsp
Curry leaves-few
Salt to taste
Oil-2 tbsp

Method:-

First clean the goat and cut into cube size.

Peel and cut the onion into pieces.

Take a pressure cooker and heat it on full flame.Put oil in the cooker wait until it heats up.Then add onions and curry leaves fry for 4 to 5 minutes.

Now add ginger-garlic paste saute for 3 minutes.Now add goat pieces mix well.

Add turmeric powder,red chilli powder,garam masal powder and salt to it.Saute for 5 to 7 minutes.Now add 2  cups of water mix well.

Cover the lid and put on the whistle.Pressure cook for 5 to 6 whistles.(Depending on ur goat)

Once the pressure is off,open the cooker and check if the meat is cooked trough.If you feel the curry is too watery,then cook on high for about 10 mins till the excess water evaporates.

Garnish with coriander leaves.

Serve with hot rice,biryani,pulav,roti,idli or puri.