Category Archives: Mutton

Lamb or Mutton Masala

lamb-or-mutton-masala

600 Mutton or Lamb

Ingredients:

Marinade:

½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)

Masala:

6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

One sprig curry leaves

½ Chopped Onion

½ tsp Salt

2 Small Sliced Tomatoes

Few Stalks Chopped Coriander Leaves

4 to 6 boiled eggs

 

Method:

Cut the Lamb or Mutton into medium pieces (wash and drain) and marinate with the marinade ingredients for at least 30 mins.

Heat 2 tbsps. of oil in a pan and add the marinated Lamb or Mutton pieces and fry till the meat is slightly browned (seal the meat). Transfer to a pressure cooker and cooked the meat (6 whistles). Separate the meat pieces and gravy.

Add the 2 tbsps. oil and add chopped Onion and salt. Fry till onions are brown. Add 6 Tbsps. of Dexter’s Meat Masala Paste and sliced tomatoes and fry till masala attains a brown colour and oil oozes out from mixture. Add the Lamb or Mutton. Add water (Preferably the boiled meat water). The consistency of gravy should be slightly thick. Add curry leaves. Mix well and Add boiled eggs. Mix well and cook for a couple of minutes. Garnish with Coriander leaves and remove from fire.

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Lamb or Mutton Ghee (Clarified Butter) Roast

 

lamb-or-mutton-ghee-roast-copy

600 Mutton or Lamb

Ingredients:

Marinade:

½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)

Masala:

6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

7 Tbsps Ghee

One sprig curry leaves

 

Method:

Cut the Lamb or Mutton into medium pieces (wash and drain) and marinate with the marinade ingredients for at least 30 mins.

Heat 2 tbsps of the ghee in a pan and add the marinated Lamb or Mutton pieces and fry till the meat is slightly browned (seal the meat). Transfer to a pressure cooker and cooked the meat (6 whistles). Separate the meat pieces and gravy.

Add the 4 tbsps ghee and add 6 Tbsps of Dexter’s Meat masala Paste to the pan and fry till rawness goes and oil comes out of the mixture. Add little of the gravy and cook further till the get a brown colour. Add water if required (preferably the boiled meat water). The consistency of gravy should be slightly thick. Add the Lamb or Mutton and salt to taste. Mix well and Cook till water dries up. Add 1 tbsp ghee, mix well.

Garnish with curry leaves and remove from fire.

Lamb or Mutton Vindaloo

lamb-or-mutton-vindaloo

1.5 Kg Lamb or Mutton cut into medium pieces. (wash and keep aside)

Ingredients:

Grinding:

20 Red Chillies

50 Pepper Corns

1 Tsp of Cumin Seeds

1Tsp Turmeric Powder

1 marble sized Tamarind

8 green chillies

5 Onions

8 seeds garlic

Other Ingredients:

400 gms Potatoes peeled and cut into medium cubes

Quarter cup Oil

1 Onion (minced)

3 tbsp vinegar

1 tsp sugar

2 tsp Salt

Method:

Grind all the ingredients using some water. Keep aside. Also keep aside the masala water from the grinder.

Heat a vessel and add the oil. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 15 to 20 minutes. If the mixture dries up add masala water. When the masala turns brown add the meat pieces and fry for 5 to 10 minutes. Cook for another 30 minutes or until the meat is ¾ cooked. 20 minutes into this cooking add rest of salt and vinegar. Check meat if it is nearly cooked (3/4). Add potatoes and water to make required thick gravy. Boil for another 15 minutes until the potatoes and meat is cooked. (another way is to add boiled potatoes after meat is fully cooked).

Check for Salt and Vinegar-to taste.

Lamb Liver Curry

lamb-liver-curry 

1 Kg Lamb Liver (can be made up of Liver, Heart and Lungs)

For this Recipe I used Liver and two Hearts.

Cut the liver and heart into small cubes – wash and keep aside

Ingredients:

Green Masala

1.5 medium onions

1 inch ginger

6 Green Chillies

6 cloves garlic

All above to be minced or chopped fine

Grinding:

20 Red Chillies

15 Pepper Corns

2 Tbsp. Coriander Seeds

1 Tsp of Cumin Seeds

½ Tsp Turmeric Powder

3 marble sized Tamarind

Other Ingredients:

400 gms Potatoes peeled and cut into small cubes

2 Tbsp. of Ghee or Clarified Butter

1/2 Onion (minced)

3 tbsp vinegar

1 Can (425 ml) of Coconut Milk (2/3 used for thin juice and 1/3 thick juice)

Method:

Roast on a pan each ingredient for grinding separately (except Tamarind and Turmeric).Grind all the ingredients using some water. Keep aside. Also keep aside the masala water from the grinder.

Heat a vessel and drop in the Ghee or Clarified Butter. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 5 minutes. Add masala water and thin coconut milk (2/3 of the coconut milk mixed with one cup of water). Add the liver and heart pieces. Boil for 20 minutes and then add the green masala, potatoes and vinegar. Boil for another 10 minutes until the potatoes are cooked.

Check for Salt and Vinegar-to taste. Add the thick coconut milk. Mix well and bring to boil.

“Rara Gosht” Roasted Mutton Curry

rara-gosht-copy

Video Link

1 Kilo Boneless Lamb or Mutton (to be cut into medium sized pieces)

300 gms of Lamb or Mutton Mince

Ingredients:

one inch piece ginger (paste)

8 Flakes Garlic (paste)

A big bunch of fresh coriander leaves (chopped)

A bunch of mint leaves (chopped)

1 cup Oil

3 Big onions – sliced

5 big Tomatoes – chopped

2 Tbsp Coriander Powder

1 to 2 Tsp Chillie Powder (depending on your spice requirements)

6 Tbsp Yoghurt

1 tsp salt

Garam Masala:

4 sticks Cinnamon

6 Gloves

8 Green cardomon

1 Tsp Shahjeera (black Cumin Seeds or Caraway Seeds)

2 Mace

1 small piece Nutmeg

All these to be dry roasted and ground in powder

 

 

 

Method:

Heat a pan or vessel. Add one cup oil. Fry the meat pieces in batches if required (so as to not crowd them). When they attain a brownish colour (remove each batch) and then add all back to pan. Add the sliced onions and salt. Mix and fry till onions become brown. Add the ginger & garlic paste, mix and fry for two minutes. Add the coriander and chilli powders and mix well.

Add beaten yoghurt and mix well. Add the coriander, mint leaves and chopped tomatoes. Mix well, close with lid and cook on slow fire for 45 minutes. If gravy dries up- add water. Add the mince and Garam Masala Powder. Mix and cook for another 15 minutes. Check for salt requirements. Add and cook for two minutes. Put off the flame and remove from stove.

Have this with Bread or Rotis or Chapati or Naan.

Achari Gosht or Achari Mutton or Pickle Mutton

Achari Gosht

1.5 Kilo Mutton or Goat Meat (to be cut into medium sized pieces)

Ingredients:

Achari Masala:

1.5 tsp of Onion seeds or Kalonji

¾ tsp of Fenugreek Seeds or Methi Seeds

1.5 tsp of Mustard Seeds

12 Cloves

1.5 tsp Fennel Seeds

¾ tsp of Cummin Seeds

12 Red Chillies

All these have to be dry roasted and ground to make a powder.

Marinade:

2 Cups Yoghurt

1.5 tsp Salt

Ground achari masala powder (balance after using enough for the chillies)

Juice of 3 lemons & Ground powder (to stuff the chillies and soak the stuffed chillies)

8 green chillies (slit on one side and stuffed with paste of ground powder and little lemon juice)

Other Ingredients:

1 tsp of Turmeric Powder

1 tsp of Red Chilli Powder

1 tsp of Garam Masala Powder

1.5 cup of chopped coriander leaves

2 Onions Chopped fine

Ginger 3 inches & Garlic 12 cloves (paste)

2 Tomatoes Chopped fine

1 Cup of Mustard Oil

Method:

Prepare the marinade for Green Chillies (sufficient to stuff the chillies). Slit the chillies on one side, remove seeds and stuff with the paste. Place all the stuffed chillies in a bowl and soak them in the remaining lemon juice. Keep aside for half an hour.

Prepare marinade for Mutton (yoghurt, salt and remaining ground powder). Marinate the mutton and keep aside for 15 to 20 minutes.

Take a pressure cooker. Heat oil one cup of mustard oil. When hot add chopped onions and ½ tspsalt. When onions become brown add turmeric and ginger garlic paste. Fry for some time (3 minutes) and add chopped tomatoes and fry for 5 minutes. Add the Red chilli and Garam Masala Powder . Mix well and fry for a minute. Add the marinated mutton and fry till the mutton pieces and well coated with the masala. Add little water (don’t add too much, as water from mutton will come out while pressure cooked) and pressure cook it. A couple of whistles and then keep it on slow fire for about 15 to 20 minutes.

Take the lid off and check whether mutton is cooked. Also if the gravy is more than reduce the gravy by keeping the cooker open and cooking it further to let the water evaporates. The gravy should be slightly thick. Check for salt, add if required. Add the stuffed chillies, lemon juice and mix well. Boil on slow fire for 10 minutes. Add Coriander leaves and put off the flame (or remove from stove if electric stove).

Lamb or Mutton Saagwala

Lamb or Mutton Saagwala

2016-04-02 15.55.52

900 Grams Boneless Lamb or Mutton (to be cut into medium sized cubes and boiled with turmeric, black cardamom, cinnamon leaves, cinnamon, cloves, green cardamom, salt, water). Pressure Cooked or in a vessel till nearly done.

Ingredients:

2 two inch piece ginger

1Pod Garlic (10 flakes)

2 Green Chillies (according to spice requirements)

2 sprigs Curry Leaves

(The above to be ground- green masala)

A big bunch of fresh coriander leaves (chopped)

3 Tbsps. Kasoori Methi (Dried Fenugreek Leaves)

2 Bay leaves (broken)

1 tsp of Cumin seeds

4 Tablespoons Oil

2 Big onions – roughly chopped.

150 gms Spinach leaves (washed) – can increase quantity (200 gms)

For boiling mutton or lamb

½ tsp turmeric,

2 black cardamom,

2 cinnamon leaves,

2 pieces cinnamon,

6 cloves,

6 green cardamoms,

1 tsp salt,

½ cup water

Method:

Boil the cut meat and keep aside (use ingredients as suggested above). Grind the ginger, garlic, green chillies and curry leaves.

Boil water in a vessel (sufficient for the spinach leaves). Drop the spinach leaves in the boiling water and remove after a minute. Drain the water by placing in a colander. When cooled down, grind in blender to a fine paste.  Reserve the water from washing the blender.

Place a deep pan on gas or electric stove. Add oil. When hot add bay leaves and then cumin seeds. Fry for 30 seconds and then add the ground green masala-fry for a minute. Add chopped onions and ½ tsp salt and fry till slightly brown. Add chopped coriander leaves and fry for another two minutes. Add the boiled meat pieces. Mix well and then add Kasoori methi and again mix. Add the water from blender and half cup stock (boiled meat water). Close and cook for 10 to 15 minutes till meat is fully cooked. Check if meat is cooked and for salt. Add Salt if required. Add the rest of the stock (another half cup). Don’t add all stock if it is too much. Close and bring to a boil. Add the ground spinach. Mix and give a boil and put off. Do not close and cook (the spinach will lose its colour). Remove from flame and close with lid.

That’s it Lamb or Mutton Saagwala.