Dahi Gosht , a hyderabadi Recipe

Ingredients needed for Dahi Gosht 
1 kilo mutton, boneless
3 onions ground to a paste / 2 cups of ground onions
1 tsp turmeric powder
1 tsp garam masala powder
salt to taste
2 tbsp ginger-garlic paste
3 tomatoes pureed
2 tsps chilli powder, more if you like it hotter
1/2 cup curd
1 cup pure ghee / oil

How to prepare Dahi Gosht, a mutton recipe with curds 
Marinate boneless mutton pieces with curd, powdered spices and ginger-garlic paste
Keep aside for an hour.
Add 2 cups of water to the meat and pressure cook the mutton for 15 minutes or for 3 to 4 whistles.
Heat 3/4 cup ghee in a frying pan.
Add onion paste and fry till it gets brown. Add tomato puree and fry till the oil oozes out
Add cooked mutton  to the boiling masala and add salt to taste.
Cook till the meat gets soft and the gravy gets thicker.
Serve hot with rice, pulaos, rotis etc.

Recipe for an Easy to Cook Mutton and Potatoes Curry

Ingredients needed for Mutton and Potatoes curry 
1 kilo mutton
1 cup onion paste
3 tsp ginger garlic paste
1 cup tomato puree
2 tbsps oil
1 tsp turmeric powder
2 tbsp coriander powder
2 tsp cumin seeds powder
1 tsp garam masala powder
3 - 4 potatoes peeled and cut in to medium sized pieces

How to prepare Mutton and Potatoes Curry: 
Heat oil in a pressure pan, add the mutton pieces when it is hot .
Fry the pieces  on high heat till the mutton changes colour and the moisture is lost.
Simmer the flame and add onion paste, ginger garlic paste  as well as salt to taste.
Stir continuously and see that the masala does not burn. Continue stirring till the onion and garlic ginger pastes turn brown.
Add potato pieces  and mix well.
Then add the tomato puree and the mentioned spices. Continue to fry till all the masalas combine well together.
Sprinkle a little water and keep cooking o low flame for about 10 minutes.
Then add half a liter of water  with salt to taste. Since already the salt has ben added check out first and then add if needed for the gravy.
Pressure cook the meat for about 10 minutes on low flame  after the first whistle.
When the Pressure pan is cool , check for the consistency, adding more water. Bring it to boil and then serve hot.
Serve as a side dish with Rice and Rotis.

Kadhai Ginger Mutton in Kashmiri style

Ingredients needed for Kadhai Ginger Mutton
2 cups mutton cut into small pieces

1/2 cup curds 

3 green chillies
1 onion
4 flakes garlic
1 tbsp ginger cut into small pieces
3 tbsp oil
1 cup onion
salt to taste
1 tsp chilli powder
1/4 tsp garam masala

How to prepare Kadhai Ginger Mutton in Kashmiri style
Marinate the mutton in curds and keep aside
Grind onion, green chillies, garlic and ginger to a smooth paste.
Heat oil in a pressure pan and fry the onion till they are browned nicely.
Add the ground masala paste  to the onions and saute.
Add the mutton along with the marinade to the other ingredients in the pressure pan and fry well.
When the meat gets dry, add the needed water and cook till mutton gets tender
Add finely chopped coriander leaves and a little of grated / julienned ginger on top and mix well.
Serve as a side dish with biriyani, Pulaos etc.

Chelo Kabab, a Morooccan Dish

Chelo Kabab
This is a Moroccan dish, I found in the Women's Era Magazine. This recipe can be adapted to our Kabab list which I have done,  just check it out


Ingredients needed for Chelo Kabab 
500 gras Mutton mince
1 tsp cumin seeds
1 tsp black pepper  powder
1 cup minced onion
Salt to taste

How to prepare Chelo Kabab
Combine all the ingredients to gether. Ithe ingredients will combine better if you could do that with your hand  than mixing with a spoon.
Take a big ball of the mix and shape in to squarish cigar like pieces.
Place the balls on the flat skewers and shape them like squarish cigars. Finish all the mix like this.
Place on the grill  and cook for about 4-6 minutes each side till the pinkish colour goes and you get a darker shade.
Serve over a plate of rice and salad.

Points to Note
In the recipe it is said that the Kababs should be shaped like squarish Cigar, you can shape it in any way you like and then grill / Bake it.

Mutton Pulao, a less spicy dish

Mutton Pulao is a less spiced dish, which is tasty and can be had with any spicy curry  and / or just raita. utton Biryani is a spicy dish with chillies, chili powders and coriander powder etc. You will not find any of those in Pulaos.  If you  need you can add a little peppercorns to spice it up. Nothing more.

Ingredients needed for Mutton Pulao
700 grams mutton
1 cup curd
3 tsp ginger garlic paste
2 tbsp onion paste
2 tbsp of tomato paste
3 tbsp oil
1" piece cinnamon
3 cloves
2 cardamoms
2 driied red chillies
2 cups Basmati rice
Salt to taste

How to prepare Mutton Pulao
Mix curd, salt to taste,  ginger garlic paste, onion patse and tomato paste together  to make amarinade.
Apply the marinade all over the mutton pieces and keep aside for at least 2 hours.
Heat a pressure pan and splutter the whol garam masala, that is cinnamon, cloves and cardamoms.
Add the marinated mutton to the pan along with the remaining marinade and bring it to boil.
Once the mutton starts boiling simmer and cook for 10 minutes stirring now and then till the mutton absorbs all its juices.
Meanwhile soak the basmati rice for 15 minutes.
Add the drained rice with the mutton and mix well, for 3-4 minutes.
Add 3 cups of water ( warm water preferred)  in to the pan and check for salt.
Add salt if necessary  and as the rice satrts boiling, simmer and cover with a tight fitting lid.
It will take about 10 minutes at least for the rice to get tender and the water to get evaporated.
Your utton Pulao is ready.

Points to Note
You can use the pressure pan to cook the mutton. If you are, then put the weight on after stirring in the mutton with marinade for 2 minutes.
Simmer for 10 minutes after the first whistle. Put the flame off after 10 minutes and then let the pan cool.
You can soak the rice when you have the cooker on the stove, drain and add to the still boiling gravy. Adjust water accordingly since there will be liquid in the pan.
See that the amount of the water does not exceed the  one and a half cups for a cup of soaked basmati rice.

Malvani Mutton Masala

Ingredients needed for the Malvani  Mutton Masala:
 1/2 kilo mutton
 2 cups chopped onions
1 tbsp ginger paste
 1 tbsp garlic paste
1/4 cup Coriander leaves chopped
 1/2 cup Oil
Salt to taste
1/2 tsp Turmeric powder
If you have ready made Malvani Masala Powder with you you can use that. If not, then Roast and grind the following ingredients  in to a fine powder.

Ingredients for the Malvani Masala Powder 
Red dry chillies - 10
Coriander seeds - 2 tsp
Cloves - 4-5
Peppercorns - 1/2 tsp
Cumin seeds - 1/2 tsp
Caraway seeds (shahi jeera) - 1/2 tsp
Green cardamoms - 4-5 pods
Black cardamoms - 2-3 pods
Dry grated coconut - 1/2 cup
Poppy Seeds  - 1 tsp

How to prepare the Malvani Mutton Masala. 

Heat a oil in a fry pan, add the ingredients for the Malvani Masala, add the grated coconut and fry till it is brown in colour.
Remove this mixture from heat and grind it after it cools down to a smooth paste. Keep aside.
Shallow  fry onions separately with 3 tbsp of oil until golden brown.
Add the ginger garlic paste to it and mix well. Stir for about 30 seconds
Add mutton, fry for a minute or two.
Add the coconut masala mixture and turmeric powder along with 2 cups of water. Cover and cook on a low flame. do not let the meat boil vigorously, let it just simmer  as the high heat will make the meat hard and chewy)
Once the mutton is tender, add more water if you like to adjust the consu=istency the curry to be not as thick and simmer for a minute or two more.
 Remove from fire and garnish with coriander leaves. Serve hot.

Mutton Chops Masala Recipe

Ingredients needed for the Mutton Chops Masala Recipe :
1 kilo mutton chops
3 cups onions finely sliced
1 cup oiloil
1/2 cup ghee
1 tsp turmeric powder
2 tbsp ginger garlic paste
curry leaves - a handful
1/2 cup tomatoes, chopped fine
2 medium sized limes
salt to taste

Ingredients for the curry paste: 
Grind Together all the following ingredients
3 tsp black pepper corns
2 tsp cumin seeds
2 tsp coriander powder
6 cloves
4 pieces cinnamon
2 tsps chilli powder
8-10 green chillies or as per taste
3 tbsp grated coconut
1 cup chopped coriander leaves

How to prepare mutton chops masala:
1. Wash the chops and squeeze the water out and dry them..
2. Mix with a handful of sliced onions, turmeric and salt. Crush them and mix well with hands and keep aside.
3. Grind the ingredients given for the masala and prepare the curry paste.
4. Heat 3 tbsp of oil in a pressure pan and add half the ginger garlic paste and fry.
5. Add the masala paste and fry till brown and then dd chops and fry well till the masala coats the chops and the colour changes lightly .
6. Add about a cup of water and pressure cook for 10 - 15 minutes.
7.Meanwhile in another pan heat remaining oil and ghee and add remaining onions and pinched curry leaves.
8. When onions turn golden brown, add remaining ginger garlic paste and fry.
9. Add tomatoes to this mixture and fry till oil separates.
10. Now, Add cooked chops, simmer for a few minutes till the gravy gets thicker and coats the chops.
11. Remove from fire and add lime juice. Garnish with chopped coriander leaves and serve hot with Pulaos and Biryanis

Check Out these recipes to go with Mutton Chops masala
Mutton Yakni Pulao
Vegetable Biryani
Mutton Biryani

Handi Gosht Recipe - Mughlai Style

Ingredients needed for the Handi Gosht Recipe:
1 kg mutton (cut in cubes)
3 cups sliced onions
3 cups Chopped tomatoes
2 cups fresh curds ( not sour)
2 tbsp ginger-garlic paste
1 tbsp green chilli paste
1 tsp cumin seeds
1 tbsp chilli flakes / 2 tsps powder
1 tsp turmeric powder
1 tbsp black pepper ( fresh, crushed)
1 tsp coriander seeds (roasted and coarsely powdered)
1/2 tsp aniseeds / saunf
1/2 tsp cardamom powder
2 bay leaves
2"pieces cinnamon stick
2 star anise
1 cup desi ghee
salt to taste

How to prepare Handi Gosht:
Heat ghee in a kadai, add green chilli and ginger-garlic paste. Saute the masala till the oil oozes from the sides and the raw smell goes.
Add mutton into it, saute well till the mutton changes to a golden colour.
Heat oil in another pan and deep fry the sliced onions to a golden brown colour. Remove.
Add these fried onions and all the other spices to the meat. Mix well.
Add tomato and beaten curds to the meat with salt to taste.
Simmer the stove and cover and cook till the meat gets tender. It will take at least half an hour to cook the meat without pressure cooker. Cook for a little more time if needed.
Cook till the meat is tender, garnish with chopped coriander leaves .
Serve hot.

Points to Note while cooking:
You can use the pressure cooker if you need to cook fast and have no time.
After adding all the ingredients in the pressure pan instead of a frypan, you can pressure cook for about three whistles or better still would be to simmer for 20 minutes after the first whistle. Remove the cooker from the fire and let cool. Open it and then put it on high flame and dry the gravy if you find the gravy watery.
The gravy should be thick and coating the mutton pieces.

Mutton Stew Recipe ( Kerala Curry Recipe )

Ingredients needed for Mutton Stew:
1/2 kilo Mutton
2 tbsps oil ( Coconut oil preferred)
1 cup onions sliced finely
4 green chillies slit
1 tsp garlic chopped
1 tsp ginger chopped
1 cup potato cubes
1 carrot cut into thick rounds
2 tomatoes cut into rounds
2 cups grated coconut
1 tsp khus khus ( Poppy Seeds) ground to a paste
1 tsp pepper powder
1/2 tsp garam masala powder
1 tbsp ghee
1 tbsp small onions chopped
1 tbsp curry leaves chopped
1 tbsp coriander leaves chopped
1 tbsp cashew nuts broken

How to prepare Mutton Stew Kerala style?
Extract 1 cup of thick coconut milk and 3 cups of thin milk from the coconut. Keep aside.
Heat oi, Saute onions, green chillies, garlic and ginger, when they gettransparent, add potatoes and carrot.
Saute for a minute and then add mutton pieces. saute till the mutton turns colour.
Add the thin coconut milk to the meat and cook till the meat gets tender. Add salt to taste, tomatoes and cover till the tomatoes are cooked nicely.
Add the poppy seeds paste, crushed cardamom, pepper powder and garam masala powder and mix well.
Then add the thick coconut milk, remove from fire as it comes to boil.
Heat ghee in a small fry pan for tempering. Add small onions, curry leaves, cashew nuts and coriander leaves.
When they are golden pour over the stew and serve hot with Neichoru / Vegetable Biryani

Mutton Chilli Fry

Ingredients:
1/2 kilo Mutton cut into small pieces
1/2 tsp Turmeric powder
2 tsps red chillies powder
4 tsps Coriander powder
1/2 cup Garlic flakes sliced fine
1 cup Sour curd
1" piece ginger sliced fine
2 cups Onions, sliced fine
2 tsps lime Juice
2-3 Cardamoms
1/2 cup Ghee / oil
3 Cloves
2" pieces Cinnamon
1 bunch Coriander leaves
Salt to taste

Method:
In a pressure pan, heat ghee / oil and fry the onions till golden brown and crisp, drain and keep aside.
Now add the cloves, cardamoms and cinnamon to the pan and fryginger and garlic.
When they brown put in the mutton and turmeric powder and salt. Stir well till the meat turns brown. Add a little hot water and pressure cook till the meat is done. ( Three whistles will be needed for the meat to cook or after the first whistle simmer for 10 minutes.)
Open the cooker after the cooker comes to normal room temperature.
Add and remaining spices. Mix and cook on a low heat till meat is tender.
Just before serving mix in the lemon juice and fried onion slices.
Serve garnished with chopped coriander leaves.

Note:
Serve the mutton chilli fry with Plain Rice, Cumin Rice , Yellow Rice and Veg Biryani ete

South Indian Mutton Curry with coconut

Ingredients for the South Indian style mutton curry:
Mutton - 1/2 kg clean and cut it into small pieces
Onion - 1 cup sliced onions
Tomato - 1/ 2 cup chopped
Chilli Powder - 1 tsp
Coriander powder - 2 tsps
Garlic bulb - 1 tsp chopped
Ginger - 2 tsps crushed or chopped very fine
Grated Coconut - 3/4 cups
Cloves - 4 nos, crushed
Cinnamon - 2 nos, crushed
Oil - 3 tbsp
Cumin seeds - 1 tsp
2 tbsp chopped coriander leaves for garnishing

How to prepare the Mutton Curry;
Heat oil in a pressure pan, add onions ginger and garlic. Fry well till they get brown in the edges and somewhat golden.
Add the powder masalas, crushed cloves and cinnamon and mix well. Stir till it loses the raw smell.
Add mutton pieces and stir well till the colour changes and the masala blend well with the mutton.
Add a cup of water and pressure cook till three whistles or about 10 minutes after you put the weight on.
Meanwhile grind the grated coconut, and cumin seeds to a nice paste .
When the mutton is cooked and tender add the chopped tomatoes.
when the tomatoes turn soft add the ground coconut paste,and salt to taste.
When it comes to boil remove from fire and cover it. Garnish with Coriander leaves and serve with steaming rice or chapathies or rotis.

Points to Note:
This is a very simple and easy to make curry. If you do not want coconut then leave it and add a little more chopped tomatoes. This will taste just as nice.
You can add coconut milk also instead of coconut paste.
If you are in a hurry, you can also mix a little ready made coconut powder, available over the counters,  in a little water and add.

Mutton Biryani Recipe

The Post Mutton Biryani has been shifted to

Lathas Corner   at the Google Sites 

Mutton Fry

 Ingrdedients:
2 cups -  mutton, boneless,  cut into very small pieces.
1 tbsp lime juice ( optional )
 handful of curry leaves


Marinade:
1 tbsp curds
salt to taste ( about 1/2 tsp )
1 tsp pepper powder
1/4 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala powder
1 tsp ginger paste
1 tsp garlic paste
 
Method:
Mix all the ingredients for the marinade nicely.
Marinate the mutton pieces in the mixture for half an hour. 
Then pressure cook the meat with a little water and pinched curry leaves. After three whistles let the pressure cooker cool down
Open the cooker, simmer and cook till the gravy gets thicker and the meat tender.
Just before removing from the fire add a tbsp of oil to make the meat softer and crispier. Garnish with chopped coriander and sprinkle lemon juice before serving.

Note:
You can cook this marinated mutton just like that in a closed fry pan also. Since it is cooked slow the taste will be more .
Onions are not used in this recipe. If you like  you can use chopped small onions for a different taste.

Aatukkal Paaya

Ingredients:

Aattukkaal - 4 ( lamb's legs )
ginger- 1 tbsp ( julienned )
Onion-2
Tomato [big]-2
Green chillies-8
Lemon juice- 1 tbsp
Shredded coconut- 2 cups
Fennel seeds- 1tsp
Gram dal- 1 tsp
Poppy seeds- 1 tsp
Peppercorn-1 tsp
Cummin seeds- 1 tsp
Chopped coriander- 2 tbsp
Chopped mint- 2 tbsp
Turmeric powder- half sp
Chilli powder-1 tsp
Cloves-2
Cardamom-2
Cinnamon-1
Garlic flakes-15
Cashew nuts-5
Salt to taste
Oil- 3 tbsp

Method:

Grind the onion, tomato, ginger and the garlic to a coarse paste.
Grind the coconut with the fennel seeds, cumin, pepper, gram dal, cashew and poppy seeds to a fine paste.
After cleaning the aattukkaal / lamb legs two or three times in running water, cook in the pressure cooker with enough water and turmeric powder.
Heat a broad vessel and pour the oil.
Add the cloves, cardamom and cinnamon and add the coarse paste and fry well till the oil oozes out from the sides.
Add the cooked aattukkal to the ground paste, powders and add enough water to make a thin gravy consistency.
Add the greens and the lemon juice finally and mix well.
The gravy should not be thick when you remove from fire. It will get slightly thicker as it cools.

Note:

This is used as side dish with steaming rice or Idiyappams / Stringhoppers, Aappams etc.

Shammi Kababs

Ingredients:

1/2 kilo minced meat
2 medium sized onions chopped
1/2 cup channa dal ( kadalai paruppu), soaked for half an hour
1 tsp cardamom seeds
2 tsps garlic, chopped
2 tsps ginger, chopped
1/2 cup coriander leaves
3 green chillies
2 tsps salt
1 tsp garam masala
1 tsp cumin seeds powder
2 1/2 cups water
oil for shallow frying
2 eggs
1 lime
2 tbsp chopped coriander leaves

Method:

Cook minced meat, channa dal, cardamom seeds, salt and the 2 1/2 cups of water, till the meat and the dal are tender.
Grind the ginger, garlic, green chillies, coriander leaves and cumin seeds powder. add the cooked meat and dal mixture and grind it to a nice paste.
Add the eggs and mix well. Knead the mixture till it is smooth. Add the chopped coriander leaves and lime juice.
Shape into cutlets and shallow fry them till both sides are golden and drain them in a kitchen towel to remove the excess oil.
Serve with lemon wedges and tomato ketchup.