Mutton Recipes

Chilli Mutton Masala

http://www.click2cook.com/recipe%5Cmutton_sukka.jpg
Ingredients

Mutton - 1/2 kg
Onion(medium) - 1 no
Turmeric powder - 1/4 tsp
Ginger-garlic paste - 1 tbsp
Dry red chillies(Kollamulaku) - 6 nos
Green chillies - 2 nos
Pepper - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Coriander leaves - 2 tbsp
Mint leaves(Pudhina) - 2 tbsp
Dry cocunut powder - 2 tbsp
Almond(Badam) powder - 2 tbsp
Curd - 1/4 kg
Oil - 8 tbsp

Method

1)Pressure cook mutton with ginger, garlic paste, turmeric powder, salt, sliced onions, oil and 1 cup of water.

2)Mix together coconut powder, almond powder, curd, green chillies, coriander leaves, mint leaves and garam masala.

3)Grind it to a fine paste.

4)When the mutton is tender, add the above paste, dry red chillies, pepper and red chilly powder to the mutton.

5)Cook, until the oil leaves the sides of the vessel.

6)Add salt, if required.

7)Add little water.

8)Simmer and cook for 1 min.

Serve hot with parathas and rice.[/b]

Mutton Curry

Ingredients

Mutton - 500 gm
Onion(medium) - 4 nos
Tomato(large) - 4 nos
Ginger(finely chopped) - 4 tbsp
Garlic(finely chopped) - 4 tbsp
Curry leaves - A bunch
Turmeric powder - 1 tsp
Meat masala - 2 tbsp
Salt - As reqd
Oil - As reqd
Black pepper powder - 2 tsp
Chilly powder - 1 tbsp

Method

1)Marinate the cleaned and cut mutton pieces with 1/2 cup plain yoghurt and set aside for 30 mins.

2)Heat oil in a wok.

3)Saute the onions, garlic, ginger and the tomatoes on low flame.

4)When the onions are golden brown and the tomatoes are well mashed and the oil comes clear, add the turmeric powder, the meat masala, the black pepper powder, the chillie powder, salt and half the curry leaves and saute for another 3 - 4 mins.

5)Add the marinated meat and water as required and cook till meat is well cooked.

6)When the meat is half cooked, add the remaining curry leaves.

7)Garnish with tomato slices.

Serve with rice or roti.

Mutton Biryani

Ingredients

Red Meat(Mutton) - 500 gm
Basmati Rice - 1½ cup
Turmeric powder - ½ tsp
Pepper powder - 1 tsp
Small Onions(Kunjulli) - 1 cup
Tomatoes - 2 nos
Green chillies - 6 nos
Mint leaves(Pudhina) - ½ cup
Coriander leaves - ¼ cup
Oil - 10 tbsp
Lemon juice - 2 tbsp
Salt - As reqd
Bay leaves(Karuga ela) - 2 nos
Cardamom(Elakka) - 4 nos
Cinnamon(Karugapatta) - 1 inch
Cloves(Grambu) - 2 nos
Mace(Jathikka thondu) - 1 no

For Masala Paste:
Grated Coconut - ½ cup
Red chillies - 8 nos
Cumin(Jeerakam) - 1 tbsp
Fennel(Perinjeerakam) - 1 tbsp
Coriander seeds - 2 tbsp
Poppy seeds
(Khashakhasha) - 1 tbsp
Ginger - 1 inch
Garlic pods - 12 nos
Curd - 1 cup


Method
1)Clean the meat and marinate it with pepper powder and turmeric powder. Leave it for 15 minutes.

2)Boil it with little salt and water.

For Masala Paste:
1)Fry red chillies, fennel, coriander seeds, poppy seeds and cumin seeds.

2)Grind them to a fine paste with grated coconut, garlic and ginger.

3)Grind them again into a thick paste with curd.

For the biriyani:
1)Heat oil in a pan and saute` well bay leaves, cardamom, cloves, cinnamon, mace and chopped onions.

2)Add the boiled meat and fry well.

3)Add green chilly and the masala paste followed by chopped tomatoes and turmeric powder.

4)Add enough stock or ordinary water with salt.

5)Add the washed rice and allow it to cook for 5 minutes.

6)Add chopped mint and coriander leaves and top it with limejuice.

7)Close the lid and cook.

Serve hot with raitha or any gravy spicy curry.

Mutton fry

Ingredients

Mutton - 1.5 Ibs
Poppy seeds(Khashakhasha)- 2 tbsp
Grated coconut - 1 cup
Onions (chopped) - 1 cup
Ginger - 1 piece
Garlic - 1/2 tbsp
Turmeric powder - 1 1/2 tsp
Chilli powder - 2 tsp
Ghee or dalda - 3 oz.
Cinnamon(Karugapatta) -1 piece
Cloves(Grambu) - 4 nos
Cardamom(Elakka) - 4 nos


Method

1)Cut the meat into big pieces.

2)If it is a tender meat, add 2 cups of water along with salt and cook till dry. Remove from fire.

3)Fry the poppy seeds and grind all the ingredients into a fine paste except cinnamon, cloves and cardamom.

4)Mix the ground masala and the cooked meat.

5)Heat ghee or dalda in a small thick bottomed pan.

6)Fry cinnamon, cloves and cardamom.

7)Add meat, reduce heat and cook till dry, stirring till dry.
Serve hot.

Mutton Pepper Curry

Ingredients

Mutton - 1 kg
(prefer mutton with bones)
Small onions(Kunjulli) - 20 nos
Pepper powder - 3 tbsp
Coriander powder - 6 tbsp
Cumin(Jeerakam) powder - 3 tbsp
Oil
Dry red chillies(Kollamulaku) - 10 nos
Water - 3 cups
Salt - As reqd

Method

1)Clean the mutton and cut into medium size pieces.

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

3)Fry the finely chopped onions, till it turns brown.

4)Add the red chillies and fry for 2 mins.

5)Remove it from flame and add coriander, cumin and pepper powder to it.

6)Add the cleaned mutton to it followed by 3 cups of water and mix well.

7)Add salt to taste and pressure cook it for 20 mins.

:- If ur cooking American mutton, u should cook until u get 15 - 17 whistles from the pressure cooker.
:- If ur cooking Indian mutton, u should cook until u get 7 - 8 whistles from the pressure cooker.

:- This is a semi-gravy dish. If u want to make it gravy type add more water.

8)After cooking, allow the dish to set for 15 mins.

:- Serve with rice(rasam) or naan.

Mutton Stew

Ingredients

Goat meat or lamb - 2 lbs
Whole black pepper - 10 nos
Potatoes(diced) - 2 nos
Red onions(Kunjulli) - 2 nos
Green chillies - 3 nos
Garlic pods - 4 nos
Cloves(Grambu) - 12 nos
Fennel seeds
(Perinjeerakam) - 1/2 tsp
Cinnamom(Karugapatta) - 1" stick
Cardamom(Elakka) - 4 nos
Veg oil - 4 tbsp
Curry leaves - As reqd
Lemon juice - As reqd
Vinegar - 1 tbsp
Coconut milk(thick) - 1 cup

Method

1)Soak the meat in lemon juice for half an hour.

2)Wash the meat and half cook in a pot with just enough water, a tbsp of vinegar, 1/4 tsp of ground black pepper and curry leaves.

3)Heat oil in a pan and stir fry the onions, curry leaves, garlic and green chillies(seeds removed) for 5 minutes until the ingredients look translucent.

4)Crush the rest of the spices and add them into the pan. Continue to stir fry.

5)Add the half cooked meat(but not the gravy).

6)Add potatoes and enough water to cook the potatoes.

7)Cook until the potatoes and the half cooked meat is done.

8)Add the meat gravy.

9)Adjust vinegar and salt to your taste.

10)Add one full cup of thick coconut milk. Do not allow the contents to boil once the coconut milk has been added.

Simple Mutton Curry

Ingredients

Mutton - 1/2 kg
Pearl onions(Kunjulli) - 1 cup
Grated coconut - 1/2 cup
Tomato - 2 nos
Ginger - 1" piece
Garlic pods - 5 - 6 nos
Turmeric powder - 1/4 tsp
Chilly powder - 1 tbsp
Coriander powder - 2 tbsp
Cumin(Jeerakam) powder - 1/2 tbsp
Cinnamon(Karugapatta) - 2 sticks
Cloves(Grambu) - 4 nos
Fennel(Perinjeerakam) - 1 tsp
Cardamom(Elakka) - 2 nos
Curry leaves - A few
Oil - 2 tbsp

Method

1)Heat oil in a pan.

2)Saute cinnamon, cloves, fennel, and cardamom.

3)Add whole pearl onions and fry for sometime.

4)Add ginger and garlic and saute for sometime.

5)Add turmeric powder, chilly powder, coriander powder, cumin powder and coconut and fry well.

6)Allow it to cool.

7)Grind it with water to a fine paste.

8)Add this mixture to the mutton pieces along with tomatoes and curry leaves in a pressure cooker.

9)Cook, until done.

Mutton Vindalo

Ingredients

Mutton - ½ kg
Potato (Medium Size) - 2 nos
Kashmiri Chilly powder - 2 tsp
Turmeric powder - 2 tsp
Cumin(Jeerakam) - 2 tsp
Garlic pods - 10 nos
Ginger - 3 cm
Mustard seeds - 1 tsp
Pepper - ½ tsp
Vinegar - 5 tbsp
Small Onions(Kunjulli) - ½ cup
Onion (Big Size) - 2 nos.
Oil - 4 tbsp
Salt - As reqd

Method

1)Heat oil in a pan.

2)Add chopped onions and fry till it turns brown.

3)Grind small onions to a paste.

4)Grind cumin seeds, mustard, chopped garlic, ginger, pepper, chilly powder, turmeric powder and vinegar.

5)Add onion paste to the big onions and fry for some time.

6)Add the masala paste and fry.

7)Add mutton and chopped potatoes along with salt and water. Cook till the mutton is soft and done.

Serve hot.

Mutton Chops

Ingredients

Mutton Chops - ½ kg
Curd - 1 ½ cup
Tomatoes - 200 gm
Garam masala - ½ tsp
Ginger - 75 gm
Green chilly - A few
Red chilly powder - As reqd
Nutmeg(Jathikka) - A pinch
Coriander powder - 2 tsp
Coriander leaves(chopped) - ½ cup
Ghee - 3 tbsp
Salt - As reqd

Method

1)Put chops in a pressure cooker with chopped chillies along with tomato, salt, coriander leaves and pressure cook for 5 minutes till half done.

2)Add ghee or oil and fry for 10 minutes.

3)Mix all dry spices, garam masala red chilly powder, coriander powder and nutmeg in curd and beat it.

4)Mix this with the chops and fry for 3 minutes.

5)Pressure cook for 3-5 minutes.

6)Garnish with coriander leaves.

Serve hot.

Mutton Liver Fry

Ingredients

Mutton liver - 2 pounds
(cut in cubes)
Onion(chopped) - 1 no
Tomato(chopped) - 1 no
Pepper - 2/3 tsp or as reqd
Turmeric powder - 1/4 tsp
Cumin seeds(Jeerakam) - 1 tbsp (powdered)
Salt - As reqd
Ghee - 2 tbsp

Method

1)Mix together black pepper powder, cumin powder, turmeric and salt.

2)Marinate the cubed liver with the above mixture for atleast 1/2 hour.

3)Heat ghee in a pan or a kadai.

4)Fry onions, till golden brown.

5)Add chopped tomato and fry, till pulpy.

6)Add the marinated liver chops.

7)Add little water (about 1/2 cup).

:- Remember to use as little water as possible, since excess water would cause the liver chops to harden.

8)Cover with a lid and cook, till done.

Serve hot.

Brain Fry

Ingredient

Brain (lamb) - 500 gm
Oil - 5 tbsp
Onion - 1 cup
(sliced into thin pieces)
Green chillies - 1 tsp
(cut into round pieces)
Ginger - 1/2 tsp
(sliced into thin pieces)
Chilly powder - 1/2 tsp
Pepper - 1 1/2 tsp
(coarsely powdered)
Salt - As reqd


Method

1)Apply little salt on the brain lamb and steam cook, cool and make a few gashes on it.

2)Heat oil in a pan and saute sliced onions over medium fire.

3)When it changes colour, add green chillies and ginger. Saute and remove.

4)In the remaining oil, fry chilly powder and when it turns brown, add pepper powder.

5)When done, add the brain.

6)Sprinkle salt to taste.

7)When it becomes hot, add the sauted ingredients and stir gently without crumbling the brain.

Serve hot.