Diary Recipes: mutton

Showing posts with label mutton. Show all posts

Monday, May 12, 2014

Hyderabadi mutton masala

Hyderabadi mutton masala

Ingredients
Mutton ½ kg
Raw papaya grinded 1 tbsp
Ginger garlic 1 tbsp heaped
Salt 1 tsp
Chili powder 1 ½ tsp
Poppy seeds roasted and grinded 1 tbsp
Sesame seeds roasted and grinded 1 ½ tsp
Desiccated coconut roasted and grinded 1 ½ tsp
White cumin whole roasted and grinded 1 ½ tsp
Peanuts roasted and grinded 1 tsp heaped
Coriander seeds roasted and grinded 1 tsp
Roasted gram 1 tsp
Yogurt 1 cup
Brown onion grinded 2 to 3 tbsp
Oil ½ cup
Ingredients for baghar
Whole button red chilies 6
Cumin seeds ½ tsp
Curry leaves 12 to 15
Method
Roast and grind all the seeds, marinate mutton with grinded masala, ginger garlic, salt, papaya, chili powder, yogurt and brown onion, heat oil add baghar, add marinated mutton, cover and cook on low flame for 40 to 45 minutes, serve with paratha or nan.

Wednesday, May 7, 2014

Mughlai mutton Malai

Mughlai mutton Malai

Ingredients

Mutton ½ kg
Salt 1 tsp heaped
Yogurt 1 cup
Coriander powder 1 ½ tsp
Allspice 1 tsp leveled
Lemon juice 2 tbsp
Roasted cumin crushed 1 tsp heaped
Chili powder 1 ½ tsp
Brown onion crushed 3 tbsp
Kewra water 1 tbsp
Saffron ¼ tsp
Ginger garlic paste 1 tbsp
Green cardamom powder ¼ tsp
Cashew nuts grinded 1 tbsp
Malai 2 tbsp
Mint leaves 10

Method
Marinate meat with Salt 1 tsp heaped, Yogurt 1 cup, Coriander powder 1 ½ tsp, Allspice 1 tsp leveled, Lemon juice 2 tbsp, Roasted cumin crushed 1 tsp heaped, Chili powder 1 ½ tsp, Brown onion crushed 3 tbsp, Ginger garlic paste 1 tbsp, Green cardamom powder ¼ tsp, leave to marinate for 1 hour, heat oil add marinated mutton, cover and simmer on low flame for 30 minutes, add in cashew nuts paste mixed with Malai, kewra water, saffron and mint leaves, leave it on dum till oil floats on top, serve with nan.

Saturday, February 22, 2014

NIRAMISH OR PRASHADI MANGSHO MUTTON CURRY WITHOUT ONION AND GARLIC

The name of the dish is bit deceptive, it actually means, meat cooked without onion and garlic. When an animal is sacrificed in front of Goddess Kali or Durga, or in the name of any deity, it becomes Prasad and therefore onion and garlic cant be used. Nowadays animal sacrifice is not seen any more in most of the places. But in many parts of the Himalayas it continues, particularly during Navaratra .

The other famous meat dishes without onion and garlic are traditional Kashmiri dishes.
THE RECIPE

There are many variations to this kind of dishes. Here I am giving a particular one which I had learnt long long back and havent cooked in recent past. A friend of mine has been asking for the recipe. I wanted to cook it once more before giving her the recipe. I just wanted to ensure, that it tasted the same as what she ate decades back. This particular recipe has a strong note of ginger and cardamom and no other strong spice is used. One can also use roasted cumin powder or garam masala , Hing, Fennel etc in other variations.

INGREDIENTS
Mutton ( goat or lamb) with bones 500 grams.
Potato 2 medium peeled and cut to 4 pieces each. ( This is for Bong friends, others may not use. Potato gives a very good body to the curry.)
ginger 75 grams
turmeric 1 tsp
Curd 2 tbsp
Coriander powder 4 level tsp
Sugar 2 heap tsp ( This is for taste and not for sweetening. Normally onion imparts the desired sweetness in most other dishes)
Green chili 4 ( hot generally).
Green Cardamom 13 ( yes 13 not 1 or 3)
Bay leaf 1
black pepper 8 ( optional)
Mustrad oil 2 tsp ( for marination, optional, for mustard oil user.)
Ghee 3 tbsp ( clarified butter)
Salt to taste.
PROCESS
Marinate the mutton in turmeric and mustard oil ( raw) for 15 minutes
Grind cardamoms along with the peel and keep 1/2 tsp aside.
Chop ginger and green chili and grind to a fine paste. Add Curd, coriander powder, cardamom powder and whisk to a smooth mix.
Mix the paste with the meat and leave for 1 hr.
In a thick bottom pan or pressure cooker , heat the ghee and give seasoning of 1 bay leaf and black pepper.
Add the potato and stir fry for 3-4 minutes.
Add the marinated mutton, salt and sugar, heat with stirring, for 3-4 minutes. ( Dont fry )
Add 2 cups of water. It will be of thin consistency and bit runny. .
Pressure cook, after 1st whistle, for 8-10 minutes for lamb and 10 -12 minutes for goat meat.
Cool down the cooker, open and mix the 1/2 tsp cardamom powder and cover.
Eat with Hot rice.

NOTE: You can make a Paneer dish by using brown fried paneer pieces.

Wednesday, February 12, 2014

MUTTON HANDI KEBAB

Handi Kebab is one of my favorite Kebabs. I learnt it from a famous collection of recipes and made it several times and the dish has been a party seller. The other day I was discussing various recipes with my friend’s wife, Mrs. Azra Rizwan. She is a cook of outstanding caliber and has numerous perfected recipes. She taught me this Handi Kebab recipe. This is a variation but the dish remains essentially same.

INGREDIENTS

Mutton boneless from thigh, 500 gms, 1.5 inch square ( This will be cut into pasanda by you) . Alternatively ask your Butcher to cut Pasanda. If this is not possible take ½ inch to ¾ inch pieces.

(Pasanda is a thin slice of meat continuously cut out from a chunk, like you peel an apple continuously.)4 tbsp onion paste ½ onion (small) sliced.

2 tsp ginger paste (no garlic to be used)
50 gms fresh yogurt
1 tea spoon freshly ground black pepper.
1 tea spoon red chili powder (You may

add more)
2 cardamoms (optional)
2 tbsp mustard oil (or ghee or other oil)
Salt to taste

PASANDA

PROCEDURE

Mix all ingredients (except mustard oil) and marinate the meat for 2 hrs.

MARINATED MEAT

Heat oil and fry the sliced onion to light golden brown and then add the meat. Cover and simmer in low flame till the meat is tender. Alternatively if you don’t have time and patience, pressure cook the mix for 6-7 minutes and remove.
Put the mix in a nonstick frying pan and dry it out.

ON THE FRYING PAN READY FOR DRY OUT

The oil will leave the meat. The mix will be slightly oily and dry. Some gravy will appear lightly burnt or deep brown. That adds to the taste.

HANDI KEBAB IS READY

Serve as a starter, or with Dal and rice, or with roti (bread). Well the taste was amazing.

SORRY HALF WAS EATEN AWAY WHILE TASTING

THANKS

Sincere thanks to Mrs Azra Rizwan for this great recipe.

Saturday, January 25, 2014

Mutton in lettuce cup

Mutton in lettuce cup

Ingredients:

Minced mutton 250 grams
Crushed black pepper ½ tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Turmeric ½ tsp
Fried peanut powder 25 grams
Chopped garlic 3-4 cloves
Ginger 1 medium sized piece
Water 1 cup
Green onion 1
Chopped coriander 2 tbsp
Lemon juice 1 tbsp
Yogurt 3 tbsp
Ice berg lettuce 2
Salt as required
Oil 3 tbsp

Method:

Heat oil in a pan and fry chopped garlic and chopped ginger until it turns golden and fragrantAdd the minced mutton and fry till it changes the color.Add fried peanut powder and all the ingredients.Add yogurt, lemon juice and water.Cover the pan and cook for 10-12 minutes.Remove the lid and cook till the water dries.Divide the mutton mixture among prepared lettuce leaves. Wrap leaves loosely around filling and serve.