Mutton Chops

Mutton Chops - Prasad Naik


Mutton :1 Kg.
Green Masala : Green Chillies, Fresh Coriander, Mint Leaves, 25 to 30 Petals of Garlic, 1/2 inch Ginger, 2 Cardamom, 5 Black Papper Corn, 2 Cloves, Salt and 1/2 tsp Haldi . 

Grind this Green Masala into fine paste. Keep 2 tbs of Green Grounded paste seperately to be mixed with grated Boiled Potato for flavour.

Now mix remaining Green paste with Mutton Chops and pressure cook till Chops are well cooked. Open the little and saute till Chops become dry and Masala is coated well on Chops. Bring the Chops to room temperature. Coat the Chops with Grated Potato with Green Masala, so that entire Chop is nicely coated with Grated Potato.
Roll the Chops with Rawa and dip them in Batter made of Four Eggs, Salt and Pepper. Shallow Fry them from all sides on Non Stick Tawa on slow heat and your juicy Mutton Chops are ready to serve 

Mutton Kheema with Potato

 Mutton Kheema with Potato - Prasad Naik

Recipe :

• Wash Mutton Kheema 3/4th Kg , Strain out the water and keep aside. 
• Slit vertically 4 Onions and 4 Tomatoes and roast them in deep Tava along with 5 Black Pepper Corn. Make Onions light brown and soften the Tomatoes. Cool the mixture and grind to paste adding a glass of water.
• In a Pressure Cooker add 1 tbsp of Ghee and heat it up. Add 2 Tejpatta, 4 Cloves, 10 Black Pepper Corn, 2 inch Dalchini, 2 Big and 4 Small Cardamom, 2 tsp Garlic Paste, 1 tsp Ginger Paste. Once you get Aroma of Masala and Rawness of GG paste goes add Potato cubes. Sauté for 2 minutes and then add Mutton Kheema. 
• Now add 2 tsp each of Garam Masala, Red chili Powder, Coriander Powder and 1 tsp each of Haldi and Salt. Now add 1 cup of fresh chopped Coriander and mix well and sauté for a minute. Now close the Pressure Cooker with a thali and let it cook for 5 minutes till Oil is separated and mixture is bit Dry.
• Now add the Onion / Tomato paste with 2 Glasses of water and close the Pressure Cooker Lid. Take 4 whistles and put off the Gas. Let pressure reduce on its own till you can easily open the pressure cooker lid.
• Now your Mutton Kheema with Potato is Ready to serve.
• Enjoy with Bhakri, Paratha or Pav as you like. Lunch Mutton Kheema Parathas.

Mutton Kheema

Mutton Kheema - Vinitha Kamath Wagle

Recipe :
Ingredients :

• 250 gms kheema mutton/chicken/ soya granules
• 3-4 medium Onion finely chopped
• 10-12 garlic pods
• Small pc ginger
• 2-3 green chilliesu
• 1 medium tomato chopped
• 1 tspn chilly powder
• 1/2 tspn dhania pwder
• Pinch haldi
• 1 tspn Garam masala( i prefer meat masala)
• Whole garam masala( 2 cloves, small pc cinnamon, 5-6peppercorn, 1 bay leaf) 
• Coriander leaves chopped
• Kasoori methi(optional)
• Salt to taste
• Oil

Method: 

• Clean kheema, together ginger, garlic & one green chilli. Chop the other green chilly finely.
• Heat oil in pressure cooker add whole garam masalas let it splutter then add chopped onion saute till light to golden brown. 
• Add ginger garlic green chilly paste & chopped green chilly. Saute for few mins. Add red chilly pwdr, haldi, dhania pwdr, garam masala & mix well. 
• Then add chopped tomatoes saute for few mins. Then add kheema saute fore few mins add salt. Add very little water if necessary , close the lid & pressure cook. 3 whistles, sim keep for 15-20mins. Switch off.Open after it cools a bit. 
• Then heat again & let the water dry.Add kasoori methi & coriander leaves. Serve hot with Pao, bread, chappati or paratha.

Kohlapuri Mutton Curry

Kohlapuri Mutton Curry - Renu Nayak

Recipe :
Ingredients :

• 1 kg mutton,cut into medium sized pieces
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric 
• salt 
• For Kolhapuri Masala: 
• 1 cup coriander seeds 
• 1 tbsp cumin seeds 
• 1/2 cup shredded dry coconut 
• 1 tbsp sesame seeds 
• 1/2 tbsp black peppercorns 
• 1/2 inch cinnamon stick 
• 1/2 tbps poppy seeds 
• 1/4 tsp Fenugreek seeds 
• 1 tsp fennel seeds 

Wet Masala 

• 1 cup onions,roughly chopped 
• 8-10 garlic cloves 
• 1 cup cilantro leaves chopped 
• 1 tbsp oil 
• 1 cup red chilli powder 

For Gravy: 

• 2 tbsp oil 
• 2-3 red chillies 
• 1 bay leaf 
• 5 cloves 
• 2 green cardamom 
• 1 cup chopped onion 
• 1 medium tomato 
• 8 tbsp of kolhapuri masala 
• (extra salt if required)
• chopped coriander

Method :

• Marinate mutton with ginger,garlic paste,turmeric,salt and lemon,at least for an hour. 
• Dry roast all the spices mentioned under dry masala until fragrant. 
• Take 2 tbsp oil,fry onion and garlic till nicely brown.(I used fried onion instead). 
• Once the roasted spices cools down,grind to a fine powder. 
• Make paste of onion,garlic,coriander leaves. 
• In a bowl mix properly the wet masala and dry masala.keep aside. 
• In a heavy bottom pan (I used pressure cooker) put oil.once oil is heat add the whole spices.let it fragrant. 
• Add onion to the pan,saute till its cooked and nicely browned. 
• Add tomatoes.fry until tomatoes are cooked. 
• Add marinated mutton. saute in high heat for 5-8 minutes. 
• Reduce the heat,add 7-8 tbsp kolhapuri masala.mix it well. cook on low medium heat for 10-12 minutes. 
• Add required amount of water and cook until mutton is cooked properly.

Spicy Kheema stuffed cabbage rolls!

Spicy Kheema Stuffed Cabbage Rolls - Tanushree Aich

Chicken/ mutton kheema
Mashed peas
Chopped onions
Chopped green chillies
Ginger garlic paste
Red chilly pwdr
Turmeric pwdr
Cumin pwdr
Garam masala
Spring onion greens chopped

For the rolls
4-5 cabbage leaves
Boiling hot salt water
Spring onion greens to tie the rolls

Place the leaves in boiling hot salt water till they wilt
Trim the thick mid rib so that they can b rolled easily. Keep aside
In a wok add oil, saute onions, add gg paste, add chopped green chillies
Add in the kheema, u cud use mixed finely chopped veggies, scrambled eggs, paneer, mushroom, cheese as an alternative
Saute n add the spice pwdr
Sprinkle some water n cook with lid on for 5 mins till kheema is cooked
Adjust salt n add the mashed peas n spring onion greens
Take a spoonful of the mixture n fill into the cabbage leaves n roll
Tie these with the spring onion greens
Steam in a steamer for 10-15 mins... Serve hot with Szechuan sauce or a dip of ur choice

Qurbani ke mutton ka salan..

Qurbani ke mutton ka salan - Nutan-Shenoy Kini

Recipe:

• Marinate meat with turmeric, salt, gg paste n a lil curd. 
• Keep aside. Pressure cook to 3 whistles. Grind onions to a paste. Saute well till the paste is brown. Puree tomatoes. 
• Add to the browned onion paste n fry well. Now add a paste of ground bedgi n kashmiri red whole chillies. Fry well. 
• Add the cooked meat. Add haldi. Adjust salt. Fry well in the masala till meat is well coated. 
• Now dry- roast akha garam masala. Powder. Add to the salan. Mix well. Cover immed to retain the fragrance. 
• Another 2-3 min n put off flame. Garnish with chopped cilantro n serve hot with steamed rice rotis or rice bhakris.

Hyderabadi Mutton Dum Biryani!

Hyderabadi Mutton Dum Biryani  -  Preethi Baliga

Ingredients:-Basmati rice-1/2kg
Mutton-700gm
Onion-4(sliced)
Mint leaves-2 cups
Ginger-2 pieces
Garlic-1 big pod
Cloves-10
Cinnamon-4 big pieces
Cardamom-6-7
Coriander seeds-1tsp
Jeera(cumin)1tsp
Bay leaf-3
Green chillies-10
Chilly powder-1tsp
Curd-1cup
Oil or ghee-1cup
Kesar/saffron -a pinch mixed with a tbsp of milk
or
saffron color-1/4 spoon mixed with a tbsp of milkMethod of marination:-
First make masala for marination with 1 cup of mint,ginger,garlic,5 cloves,2 cinnamon,3 cardamon, jeera,coriander seeds,6 green chillies and curd.Grind all the ingredients to smooth paste. 
Now marinate the mutton with this paste along with salt and chilly powder for about 1 hour.

1st step:-Fry onions in 1/2 cup ghee till golden brown .Just before taking it out.add the chillies and fry along with onions for a few seconds or till raw smell goes.2nd step:-Boil about 2 litre water in a wide big hundi or sauce pan along with Bay leaf, remaining cloves,cinnamon, cardamom.and salt to taste .when water comes to boil add the washed rice and cook exactly for about 10 mins(if you are using kohinoor charminar basmati) on high flame or till 3/4 done.Now strain the water.
3rd step:-Transfer the cooked rice to a tray or wide plate.Let it cool for a while.
4th step:-Now start making layers for which you need 4 litre thick bottom vessel or the Pressure cooker( i have used pressure cooker) and a thick lid which exactly fits to that handi/cooker.First put the layer of marinated mutton and then spread some fried onion on top and some chopped mint leaves.The same way finish the layers with the remaining rice.At last sprinkle some safron mixed in milk.
5th step:- Make soft dough using 1 cup of wheat flour.Now seal the handi with this dough as shown in the picture.
6th step:-Now seal the handi with a lid properly make sure it is tightly closed.
7th step:-Now cook it over the low flame for about 45 mins.After 45 mins swithch off the gas and let it stand for about an hour so that let the rice absorb all the flavours .

Mutton Dry

Mutton Dry - Preethi Baliga

Ingrediens:-
Mutton-1kg( cut into medium pieces)
Onion-5-6(finely chopped )
Tomato-4( chopped)
Garlic-2 pods(roughly chopped)
Ginger-2(1"piece)(finely chopped)
Turmeric-1tsp
Cardamom-4
Cloves-10
Cinnamon-4(1"pieces)
Bay leaf-2
Chilly powder-1tsp
Green chilly-5-6(slit)
Coriander leaves-1 cup( chopped)
Mint leaves-1 cup( chopped)
Oil-1tbspMethod:-
Wash and clean the mutton pieces and keep aside
Heat pressure cooker and add a tbsp of oil.In that add onion chopped and saute till onions changes its color to brown.
Now add whole garam masala(clove,cardamom,cinnamon,bayleaf) and saute for a second.
Now add mutton and salt to taste and saute for a while.
now add all the ingredients and a cup of water.Cover and cook till 15 mins or take 2 whistle( if the mutton is tender)or 3 and switch off the gas.
Once the pressure cooker cools down open the lid, if there is little water in the mutton then cook it on a high flame without the lid until the dish is almost dry.
Serve hot with roti or oondi(steamed rice balls)

Jangli Laal Maas

Jangli Laal Maas - Poorvi Shenoy
Recipe: To 500gm mutton,grind 10 kashmiri chillies 10 pods of garlic to fine paste.add this to the mutton with dahi and lil bit salt. Set aside. Curry: Finely slice 4meduim onions,slice 8 pods garlic, slice an inch of ginger. Khada masala: 2 bay leaves, 1 cinnamon stick, 1 black cardamom, 3 greem cardamom, 3 cloves. Powder: 1 tbsp chilly powder, 2tbsp coriander powder, 1tsp cumin powder Ghee 3tbsp Method Add ghee in a pressure cook. Add the khada masala gatlic and ginger. Saute gor a while,add onions and saute till goldren brown. Add the powder's. Saute rill it gives out oil. Add the mutton fry for 5minutes. Add water and salt.pressure cook till mutton is done. It has to shred off from the,bone. Garnish with coriander leaves, done serve with bakri ya chapathi.

Warli style mutton curry and ghee rice

Warli Style Mutton Curry - Poorvi Shenoy Prabhu
Recipe: 

For the Marinade: 

Marinate the mutton with 1 tbsp of refined oil, 

1 tbsp of turmeric, 

1 tbsp of red chilli powder and salt. 

Put it aside. 

For the Garam Masala: 

Grind 3 cardamoms, 

1tbsp cumin, 

1 tbsp coriander, 

1tbsp pepper and 5-6 cloves of garlic together. 

For the Hara Masala: 

Grind a hand-full of coriander with 6 green chilies, 8-9 cloves of garlic, ginger, 2 tbsps of oil and salt. Fry the onions in refined oil. 

Add the hara masala and garam masala into it. Add a little water. 

Once the oil begins to separate from the masala, add in the marinated mutton. Saute everything together, add water to cover and salt to taste. 

Cook for around 45 - 60 minutes. Serve garnished with fresh coriander

Haleem

Haleem  -  Poornima Shenoy

Ingredients:
1 cup cracked wheat (dalia)
500 gm boneless mutton (cut into 1"pieces)
4 large onions - thinly sliced
1/2 tsp ginger paste, 1 tsp garlic paste
1/4 tsp turmeric powder
1 tsp red chilly powder
salt to taste
1 cup yogurt, whisked
6-7 tsp garam masala
4-5 tbsp lemon juice
2 green chillies - finely chopped, few mint leaves


Method:
Boil dalia in about 2 cups water until soft. Strain the excess water and cool. Grind in mixer. Keep aside
Heat oil in a pressure cooker. Add onions and cook for 5-7 mins till light brown. Remove half and keep aside.
Add ginger-garlic paste to remaining onions and cook for 1-2 mins. Add salt, chilli powder, turmeric powder, little salt and cook for a minute.
Add meat and fry well till liquid dries up. Add 1/2 cup water and yogurt and pressure cook to allow 2-3 whistles. Reduce heat and keep on slow fire for 10 mins.
Open cooker when pressure drops and cook for 5-6 mins on high flame till all moisure is absorbed.
Cool and grind the cooked meat in mixer.
Add ground meat to the ground wheat and cook on medium heat for 5-10 mins. Add garam masala and lemon juice. Garnish with fried onions, finely chopped green chillies and mint leaves. Serve hot.

Warli mutton curry

Warli mutton curry - Nutan Shenoy-Kini

Warli is a style typical of tribals of Wada, in Thane Dist of Maharashtra, famous for Warli paintings of folklore on walls with rice-flour. Both the paintings as well as the meat curry are a result of womenfolk's talents. 

Recipe :- 

Ing :- 

1 kg meat 

6 green chillies 

3-4 pods garlic 

1 1/2 inch piece ginger 

4 onions (chopped finely) 

5 bedgi mirchi 

5-6 tbsp oil 

1 tsp turmeric pwd 

1 tbsp chilli pwd 

3-4 cardamoms 

1 tbsp peppercorns 

1 tbsp jeera 

5-6 cloves 

2 -3 tsp coriander seeds 

Salt to taste 

Coriander leaves. 

For the marinade :- 

1 tbsp oil 

1 tsp turmeric pwd 

1 tbsp chilli pwd 

Salt to taste. 

( Marinate well-cleaned mutton with this marinade & keep aside for 1 hour) 

For garam masala :- 

Dry grind - 

3- 4 cardamoms 

1 tbsp jeera 

1 tbsp dhania seeds 

1 tbsp peppercorns 

5-6 cloves. 

For hara masala :- 

Grind together - 

1 cupful coriander leaves ( well-cleaned n sorted) Green chillies Ginger Garlic 

2 tbsp oil 

Salt to taste. 

Method :- 

In a pressure cooker, fry onions till golden brown. 

Add hara masala once the onions are well browned. 

Now add garam masala pwd, mix n saute well till oil separates from the masala and mixture leaves the sides of the cooker. 

Add little water and mix the masala well. 

Add the marinated meat and mix well. 

Add water just enough to cover the contents & pressure cook for 3 whistles, depending on the texture of the meat. Goes well with bhakris or rice. 

Traditionally, they cook it on wooden flame & in a vessel for 45 min to an hour. I have adapted the recipe to suit our contemporary lifestyle .Ready to serve

Meat Balls In Hot Garlic Sauce

Meat Balls In Hot Garlic Sauce - Preethi Baliga

Ingredients:

300 grams Minced mutton
2 eggs, lightly beaten
1/2 cup dry bread crumbs
2tbsp corn flour/maida
2 tablespoons minced fresh coriander
2 garlic cloves, minced
1 tsp soy sauce
2 minced green chillies
1 teaspoon pepper powder
2 tablespoons olive oil/ veg oil
Salt to tasteFor the Sauce:

10 garlic cloves, minced
1 tablespoon olive oil
2 cups tomato puree
2 to 3 cups water, divided
1 tbsp tomato sauce
1/2 cup minced fresh coriander/cilantro
1 tablespoon dried basil (optional)
2 tsp chilly powder or Kashimiri red chilly paste
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepperfor garnishing :
5-6 cloves of garlic fried
Cooking Directions

In a large bowl, combine all the ingredients except mutton.Crumble mince mutton over mixture and mix well. Shape into 25 meatballs. In a large skillet, brown meatballs in oil on all sides and drain on a paper.For the sauce

In a pan saute garlic in oil for 1 minute. Stir in the tomatoes, and red chilly powder or paste ,stir till sauce turns to red in colour. Now add 2 cups water, tomato sauce , coriander, , basil and sugar; bring to a boil. Reduce heat; carefully ,add meatballs.
Cover and simmer for 30 minutes, adding more water if needed to achieve desired consistency. Season with salt and pepper. chefs tip:

For additional flavour Garnish with grated cheese .
You can add little cornstarch for the sauce if you want smoother consistency . Yield: 6 servings.

Kadai Gohst

Kadai Gohst - Vrinda Shenoy

Ingredients:
1 kg lamb/ mutton cut into 2" pieces
1 cup yogurt
2 tbsps garlic paste
2 tbsps lemon juice
2 tsps garam masala
Salt to taste
3 tbsps cooking oil
4 green chillies slit lengthwise
2 tsps coriander powder
1 tsp cumin powder
2 medium tomatoes chopped fine
Ginger julliennes to garnish
Fresh chopped corainder to garnish


Preparation:
Mix the lamb/mutton with the yogurt, garlic paste, lemon juice, garam masala and salt to taste, cover and allow to marinate for 3 hours.
Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame. Add the green chillies and fry till they stop spluttering.
Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes.
Now add the tomatoes, corainder and cumin powder and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.Turn off stove and garnish with ginger and coriander leaves and serve with hot Chapatis or Naans.

Mutton Pepper Masala Dry Roast

Mutton Pepper m\Masala Dry Roast - Roopa Nitin‎
Recipe
1tsp fennel
1tsp coriander seeds
1 1/2 tsp pepper
2cardamoms
4cloves
1 inch pc cinnamon
1tsp poppy seeds
Grind together with
1/2cup coconut
2tomatoes
5green chillies
Fry onions in oil add ginger garlic paste and fry add 1/2kg mutton turmeric pd salt and pressure cook for some time
Add the masala & cook
Garnish with coriander leaves & lime juice.