Category Archives: Mutton

Kadhai Gosht

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Ingredients:
Mutton/Baby goat -500 grams (cut into medium pieces)
Onion chopped – Large 1
Onion large – 1 cut in squares
Capsicum – 1 medium(cut in squares)
Cumin seeds-2 tsp
Black Pepper- 1 tsp
Coriander seeds- 2 tsp
Dry Red chili- whole and seedless
Turmeric powder-1 tsp
Kashmiri Chili powder-1 tbsp
Coriander powder- 1 tsp
Cumin powder – 1tsp
Garam masala-1/2 tsp
Ginger paste- 1 tbsp
Garlic paste – 1tbsp
Tomatoes puree – 1 cup
Tomato chopped – 1 medium
Oil-4 tbsp
Salt to taste

METHOD:
Dry roast coriander seeds, cumin seeds,dry red chili and black peppercorns and grind to a coarse powder. Heat oil in a kadai,add onion and saute till lightly browned.Add Ginger-Garlic paste saute again for 5 minutes.Add half the coarsely ground spice powder,turmeric,chili powder,coriander powder,cumin powder,garam masala and continue to cook for 5-10 minutes. Add chopped tomatoes,tomato puree and salt cook till it releases oil.Add mutton and cook it for 15-20 minutes stirr occasionally.Now you can pressure cook the mutton or can cook in oven till it perfectly cooked with 1- 2 cup of water.
After that,Add remaining coarsely ground spice powder,capsicum,onion squares and cook for more 10 minutes.
Garnish with green pepper slices.Serve hot with indian bread.

BASIC MUTTON CURRY

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INGREDIENTS:

Mutton / Baby goat – 500 gms

Chopped Onion – 1 large

Chopped tomato – 1 medium

Ginger Garlic Paste – 1 tbsp

Green chilies – 2

Boiled potato(medium size cut in half) – 3

Turmeric powder – 1 tsp

Kashmiri red chili powder – 1 tsp

Cumin powder – 1 tsp

Coriander powder- 2 tsp

Sugar – 1/4 tsp

Oil

Salt

Water

 

METHOD:

Shallow fry the potatoes till golden brown and keep aside.

Add oil to a hot pan ,add whole spices let it splutter.Add in chopped onion cook till they are golden   brown add ginger garlic paste cook till the raw flavour gone,when cooked add all ground masalas,salt,sugar,tomatoes,green chili, mix well add 2 cups of water cook it for 8-10 minutes.Add the mutton pieces and potatoes and mix.Stir occasionally and cook with a lid for 30-40 minutes or mutton is cooked and tender.(You can also cook mutton in pressure cooker till 2-3 whistle).Serve hot with indian breads or any kind of indian rice preperation.

MUTTON DO-PYAAZA

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INGREDEINTS:
Mutton – 500 GMS
Sliced onions – 2
Chopped onions – 2
Onion(Cut in big squares) – 1 small
Tomato – 1 medium
Chopped coriander leaves – 1 tsp
Yogurt – 1 cup
Ginger – 1 inch
Garlic – 5-6 cloves
Green chili – 2-3
Red chili powder(kashmiri)- 1 tsp
Turmeric powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Kasoori methi – 2 tsp
Sugar – 1/2 tsp
Salt to taste
Water
Oil

METHOD:
Marinate the mutton with curd,1/3 tsp of salt for 2-3 hours.
Take a pan and brown the sliced onion and make a fine paste with the help of some water and keep aside.
Make a slightly coarse paste out of ginger, garlic, tomato, green chili. Keep aside it too.
Now take a pan and heat 4 tbsp oil. Now sauté chopped onion till it gets golden brown and add the ginger paste cook it till the raw flavor gone. Now add all the ground masalas along with 1/4 tsp of salt, sugar and 1/2 cup of water cook it till it releases oil. Then, add the marinated mutton into it and cook it for another 20-30 minutes without any water. Stir it occasionally and don’t allow it to catch the bottom. Now shift it in a pressure cooker add 2 cups of water mix it. Lock it and cook it on a medium flame till the cooker gives 1-2 whistles(or depending mutton cooked or not).
After the cooker releases all steam open it add kasoori methi and adjust the seasoning. Cook it for another 5 minutes without the lid (If there is some extra water remaining dry it out. It must have a thick gravy).
Now plate it on a serving dish sprinkle some coriander leaves and serve with Indian breads.