Archive for the ‘Mutton Recipes’ Category

• Hyderabadi mutton

  Date: 2011.05.30 | Category: Mutton Recipes | Response: 0

  Ingredients : - 500 grams mutton, 2 onions, 1 tomato, 2 tablespoons ginger garlic paste, 3 green chillies, 2 tablespoons grated coconut, ¼ teaspoon turmeric, 2 teaspoons coriander powder, ½ teaspoon cumin seeds, 1 teaspoon red chilly powder, ½ teaspoon garam masala powder(hot spice mix), 1 cup curd(yoghurt), 1 inch cinnamon, 4 cloves, 2 green cardamoms, 1 bay leaf, 1 tablespoon khus khus(poppy seeds), few strands saffron, 1 tablespoon cream, 2 tablespoons oil, 1 tablespoon ghee and salt to taste.

  Preparation time : – 55 minutes Serves : – 2

  HOW TO PREPARE : – Clean the mutton well. Soak the saffron in a tablespoon of warm milk. Soak the poppy seeds in a little water for ten minutes. Put the mutton pieces into a big bowl. Add the ginger garlic paste, green chillies, red chilly powder, coriander powder, cumin powder and curd, mix it all up and marinate it for an hour at least. Now grind the poppy seeds and the grated coconut into a fine paste. Take a pan and heat up the oil and ghee. When the ghee begins boiling add all the whole spices and sauté briefly. Add the onions and sauté till they are golden brown. Next put in the tomatoes and sauté till the oil begins to leave the edges of the pan. Put in the mutton and mix it up well. Cover with a lid, simmer and cook till the gravy thickens. Add the coconut and poppy paste and stir well. Cover and cook for another 2 minutes. Now add 1½ cup water and let it boil. When it begins boiling add salt to taste and stir well. Simmer, cover and cook till the mutton is tender. When the gravy reaches your desired level of thickness add the garam masala and stir once again. Pour the saffron solution and turn of the flame. Garnish with sliced almonds and coriander and serve.

• Nadan mutton curry

  Date: 2011.05.21 | Category: Mutton Recipes | Response: 0

  Ingredients : – 500 grams mutton, 4 dry red chillies, 1 tomato, 1 green chilly, 5 garlic flakes, 1 big onion, ½ cup pearl onions, 1 inch cinnamon, 2 cloves, ½ teaspoon cumin seeds, 1 ½ teaspoons coriander seeds, ½ teaspoon pepper, 1 inch ginger, ¼ teaspoon turmeric, few curry leaves, few sprigs coriander, coconut oil for frying and salt to taste.

  Preparation time : -35 minutes Serves : – 2

  HOW TO PREPARE : – Finely chop the onion, tomato, ginger, and green chilly each separately and set them aside. Take a small frying pan and add a little oil and when the oil is hot add the dry red chillies. Sauté briefly and add the coriander seeds. Sauté till an aroma begins to rise then remove these ingredients and instead fry the pepper corns, cinnamon, cloves and cumin seeds and then set them aside too. Next sauté the pearl onions till they are brown and let it cool. Then add these onions and all the other fried stuff to a blender and make a fine paste. Take a pressure cooker and add the turmeric powder, mutton pieces and the freshly ground paste and pressure cook till the mutton is done. Take a frying pan and heat some oil and add the onions. Sauté the onions till they are deep brown and then add the green chillies, ginger and tomatoes. Crush the garlic flakes and add them too. Mix it all up and then add the boiled mutton to it. Cook till the gravy thickens and becomes dark brown in colour. Remove from heat and garnish with coriander leaves. Take a small frying pan and heat a teaspoon coconut oil. When the oil is very hot add the curry leaves and let them crackle. Pour this on the mutton curry and serve hot with rice.

• Mutton liver fry

  Date: 2011.05.18 | Category: Mutton Recipes | Response: 0

  Ingredients : – 500 grams liver, 1 big onion, 1 tomato, pepper to taste, ¼ teaspoon turmeric, 1 tablespoon cumin seeds, 2 tablespoons ghee(clarified butter) and salt to taste.

  Preparation time : – 30 minutes Serves : – 2

  HOW TO PREPARE : – Cut the liver into cubes and wash them well. Put the cubes in a big bowl. Sprinkle pepper powder, cumin seeds powdered, turmeric and salt and mix it all up. Let it marinate for a while. Take a frying pan and heat up the ghee (clarified butter). When the ghee begins bubbling add the onions and sauté till golden brown. Put in the tomatoes and fry till the oil begins leaving the edge of the pan and the tomato becomes pulp. Drop in the marinated liver and sauté regularly till the liver is cooked. Try not to add water as liver tends to give out water too. If required add a spoon water at a time and keep frying. Remove from flame and garnish with chopped onions and serve.