MICROWAVE MUTTON CURRY

Ingredients:

1 kg mutton (boneless cubes)

6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste

Preparation:

Heat oil, add cinnamon, cardamom, cloves and bay leaf.

When brown put ginger, garlic, green chilli paste.
Saute for a few minutes and add yoghurt and mutton cubes.
Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.
When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes.
Stand it for another minute and serve.
To serve garnish with quartered boiled egg and mint.
A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken
instead of mutton).

MICROWAVE MUTTON CHOPS

Ingredients:

8 pieces lamb chops

3/4 tsp. garlic paste
1/2 cup yoghurt
1 tsp. aniseed, red chilli powder
5 cloves
3 1/2 tbsp. oil
1 tbsp. lemon juice, ginger paste
2 tsp. gram flour
a small piece of raw papaya
1/2 tsp. black cardamom
1/4 tsp. black pepper
Salt to taste

Preparation:

Flatten the chops with a hammer.

Rub ginger-garlic paste and keep aside.
Dry roast the' besan' in a pan till brown. Sprinkle it on the chops.
Beat the curd in a bowl and keep aside.
Grate raw papaya and rub well on meat.
Add yoghurt and remaining ingredients, mix well.
Add little oil to it. Marinate the mutton in this marinade for one hour.
Fry the chops for about 5 minutes in a pan with 1 tbsp oil. and then transfer to the
microwave.
Cover, sprinkle with a little water and micro them for 6 minutes.
Stand them for another 3 minutes and serve with onions, mint and a dash of lemon juice.

Mutton Sukka
Ingredients:

1 kg - mutton (shoulder)
1/2 - coconut(scraped)
20 - red chillies (bedki)
1 tbsp - dhania
1 tsp - jeera
1/2 tsp - ajma
1/4 tsp - methi
5 - pepper corns
1/4 tsp - haldi
6 flakes - garlic
small piece - tamarind(size of its seed)
one - big onion
For Bagaar:
1 - small onion
1 tbsp - ghee

Method:

Fry the chilies in a little oil.

Roast (dry) all the ingredients from 3-8.
Grind the chillies and the roasted spices along with items 9-11 to a fine paste.
Now wash the mutton well and put in a pressure cooker.Add chopped onion and the
ground masala paste. Add a little salt.You may add very little water.
Now pressure cook it for 2 whistles and keep on simmer for 8 mins. Let the cooker open
on its own.
Meanwhile, coarsely grind the coconut and keep aside.
After the mutton is cooked add the coconut and mix well. Cover and cook for 3 mins.
Option;You may add bagaar for additional flavour.

For Bagaar:
In a kadai heat ghee and add the finely chopped onions and fry till reddish brown and
pour over the mutton. Check for salt.
Serve it with plain boiled rice or chapatis.

Other Accompaniments:
Dal, Raita.

Note:

This is fairly dry dish. Hence do not add too much water in the cooker.
Also, do not add water while grinding the coconut.

Preparation Time : 15mins

Cooking Time :30mins

Serves / Makes : 6 to 8 persons

The traditional mutton stew

Ingredients

1 kg of mutton
half kg of onion
finely chopped garlic 6-8 cloves
chopped ginger 2"
red chillies chopped 5-7
salt to taste
turmeric half tea spoon
200 gms of oil (that is extra vaganza u can cut on that)
black pepper 10-12 corns
cloves 5-6
badi ilaichi (black cardamom)
cardamom 3-4
jeera 1 tea spoon (cumin)
{jaiphal (nutmeg), javitri (mace), cinnaman} they are to be powdered and used only a
pinch of them
one table spoon of garlic paste

Method

brown the onion in oil put mutton in it and fry it well, then add up all the ingredients, and
put only that much of water as it could just be in the level of all the material, put the
pressure cooker for 6-8 whistles this will make it tender and cooked completely, now
take it out on a kadhai and keep cooking till the water is soaked and the mutton starts to
put out oil.
Another method of making shami kabaab
Ingredients
1 kg minced meat
200 gms of chane ki daal (split gram)
2 large onions finely choped
5-7 green chillies
green coriender leaves finely chopped (hara dhaniya)
3 egg
red chilly powder according to taste
turmeric powder (haldi)
salt to taste
whole garam masala
tej patta
one garlic bulb
one onion bulb whole
2" ginger finely chopped

Method

whash rinse the minced meat, squeez dry it put the split gram (which was already
soaked in water from last 2 hrs.), put the whole garlic and whole onion and add all the
whole garam masala, haldi salt, red chilly powder, water, now put it all in the pressure
cooker and pressure cook it for 5-6 whistles. now take the minced meat and the split
gram out of the cooker, some water will be left u can use it as a soup or make it to be
drank by kids as it is really very healthy to drink, now mince it all again in the mincing
machine. The paste is made, now add the finely cut onion, ginger, green chillies, green
coriander leaves, add one egg, now mix it well, make round shapes flattened.

Take two eggs sepprately and mix them well to make a sort of a covering as well as a
binder to the kabaabs, then each kabaab is to be dipped in the egg batter, and then fry
them in the oil till they are red, serve them with chatni of hara dhania.

some thing superb

Though the original recipee is for the pork meat but lets say having a change in the meat
type shall do no harm to the main dish so we'll cook it from mutton.
Ingradients.
1 to 1and a half kgs of mutton meat chunk with out the bones
200 gms. of butter
500 gms. of milk
2 bulbs of garlic
20-30 mint leafs,
6-7 dried red chillies
Method
take the large chunk of meat massage it well with salt the salt should be almost as you
want it to be in the dish now leave it for 20-30 min. take a kadhai and put it on the flame
now put butter in it about 100 gms. tkae the meat chuck and put it in the kadhai, now
look for the change in colour of the meat it will become whitish pink you can turn the
chunck twice to make it saute this process should carry on for about 15 to 20 min. now
take the chunck out and leave it aside.
get the butter heat it now put red dried chillies after having thinly chopped, then garlic
cloves all of them chopped and cut, then mint leavesafter some 3-4 min. of spices
simmering (you can add up grinded garam masala, or other spices too), now add meat
chunck and put milk in it till the chunck is submerged, now cover it with a lid, cook for
about 1 and a hlf hour or till the meat is tender, serve with roti

Achari Gosht
Ingredients :

250g mutton
1 1/2 tsp chili powder
1/2 tsp turmeric
15g mustard seeds
10g onion seeds
15g fenugreek seeds
2 tsp ginger-garlic paste
1 tsp dry mango powder
75g oil
2 lemons
Salt to taste

Method :

Heat oil in a pan, add mutton pieces, salt, ginger-garlic paste and cook until all the water
evaporates.

Take half of mustard seeds and fenugreek seeds, blend them to a fine powder, and add
to the mutton pieces.

Also add dry mango powder, garam masala to the pieces and remove from heat.

Heat little oil in another pan, fry remaining fenugreek seeds, mustard seeds, onion seeds
and 1/2 tsp chili powder. Add this to the above mutton pieces.

Add lemon juice to the pieces to increase the flavor.

Serve with plain rice.

Bhuna Gosht
Ingredients :

1 kilo mutton
Salt according to taste
1/4 tsp haldi powder
1 tsp chilli powder
1 tbs dhunia powder
1 medium onion chopped
3-4 tbs oil
1 tsp ginger paste
1/2 tsp garlic paste
1 tomato chopped
6-8 whole black pepper
3-4 cloves
2 bari illaichi
1/4 tsp zeera

Method :

Fry onion in oil till brown. Mix all the ingredients together and add to the pot and stir till
the tomato becomes soft and the water dries. Then add the meat and again let the water
dry. Add 3-4 glasses of water, cover and leave for 15 minutes.When meat is almost
done add any of the following vegetables:Palak,tomato,Cauliflower,Turnip(Shaljam),
Beetroot(Chukundar).Garnish with fresh dhunia leaves andchopped green chillies.

A great creative dish called HALEEM

Ingredients :

Wheat grains -1/2 kg (crushed and soaked in water for 1 1/2 hour)
Mutton one & a half kg
Gram lentils -1 cup (soaked and boiled)
Onions -3 (medium size, thinly sliced)
Ginger and garlic paste -2 tbsp
Garam masala -1 tsp (ground)
Red chilli powder -2 tbsp
Coriander powder -1 1/2 tbsp
Turmeric powder -1 tsp
Salt to taste
Ghee- 1 1/2 cups
Soda -1 pinch
Seasoning & Garnish

Fresh mint leaves -1 bunch (finely chopped)

Fresh coriander -1 bunch (finely chopped)
Green chillies (finely chopped)
White cumin -1 tsp (roasted and ground)
Garam masala -1 tsp (ground)
Ginger -2 (medium size pieces finely chopped)
Onion -1 (large sized, thinly sliced)
Lemons -4 (cut into quarters)
Ghee -2 cups

Method :

Heat Ghee in a pan. And put meat in the pan; add garlic, garam masala, red chilli
powder, coriander powder, turmeric and salt. Cook on medium heat. In separate pan boil
wheat grains with lots of water, add salt. When the grains become tender and mushy
add pinch of soda in it and cook further for 15 -20 minutes.

Now mix the wheat grains with the meat and mix well. Stir continuously so that both are
mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by
adding 2 cups of water while processing it. Pour the lentil paste into the meat and wheat
mixture and stir to mix well. Place the pan on a heavy griddle (tava) on low heat and
cook for 30 -40 minutes. Fry the sliced onion in ghee and drain on absorbent paper.

When the Haleem is cooked, sprinkle fried onions, garam masala, fresh mint and
coriander leaves. Also garnish with cumin and ginger. Keep a little of the seasoning
seperate and serve with Haleem.

new recipe of mutton

Chettinad Mutton Curry Recipe
Servings 6 Adult
Ingredients
Mutton - 1 kg
Shallots (small onions) - 100 gm
Ginger - 1 piece
Garlic pods - 5 - 8 nos
Cinnamon(dal-chini) - 2 pieces
Cloves (laung) - 4 nos
Cumin seeds(Jeera) - 1/2 tsp
Fennel(sauf) - 1/2 tsp
Pepper corns - A few
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Salt - to taste
Oil - 1/4 cup
Turmeric powder - 1/2 tsp
Onion(large) - 2 nos
(finely chopped)
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Tomato - 2 nos
(sliced)
Preparation Method
1)Clean and cut mutton into medium size pieces.

2)Grind together shallots, ginger, garlic, spices, pepper corn and all powders into a
coarse paste.

3)Marinate the mutton with the above paste and salt for 30 mins.

4)Heat a tbsp of oil in a pressure cooker.

5)Add the marinated mutton.

6)Pressure cook upto 4 whistles.

7)Heat oil in a pan or a kadai.

8)Splutter mustard seeds.

9)Add curry leaves and chopped onions and saute, till they become golden brown.

10)Add chopped tomatoes and saute, till they become soft.

11)Add the mutton to it and cook, till the oil separates.

12) Serve with roti, or if you have left some gravvy serve with rice