Easter Special Mutton Recipes

[minisoji]

Mutton Vindaloo



Ingredients

Mutton- 1 1/2 lb
Onion finely chopped- 1 large
Kashmiri chilly whole- 10- 12
Turmeric powder- 1/2 tsp
Pepper powder- 1/2 tsp
Ginger- 2 inch thick peice
Garlic- 10- 12 pods
Cumin seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Cinnamon- 2 peices
Clove- 4
Vinegar- 1/4 cup
(or you can use coconut vinegar or
red wine vinegar)
Thick coconut milk- 1/3 cup (optional)
Sugar - 1 tsp
Oil and salt

Method

Take off the seeds ( if you want it less spicy) from the dry chilly and soak it in vinegar and coconut milk for about half an hour.
Make a fine paste of this along with ginger and garlic,mustard seeds,cumin seeds, clove and cinnamon.
Combine pepper powder,turmeric powder, salt and sugar. The marinade is ready.

Pour this marinade over the mutton, mix well, cover and refrigerate for about four to five hours or preferably overnight.

Drain and squeeze the excess marinade liquid into a separate pot. Do not discard it add enough water and simmer this gravy separately in a low medium flame.
Heat oil in a pan and add the marinated meat and stir fry it for about four to five minute till it gets slightly browns. Add chopped onion and continue to fry for another two to three minutes till the onion becomes golden brown. Pour the simmering sauce over the mutton and adjust consistency. Cover and cook till the mutton is soft and tender and till the oil separates. Serve this with rice or naan or chapati.

[minisoji]

Mutton Biryani




Ingredients

Rice- 3 cups
Ghee- 1 tsp
Salt- to taste
Water- 6 cups
Cinnamon- 2 inch
clove- 4-5
Star Ainseed - 2


Mutton - 1 1/2 lb
Onion - 2 large
Shallots- 1 cup
Green Chilly- 10- 15
Ginger- 2 inch peice
Garlic pods- 8-10
Turmeric powder- 1/2 tsp
Pepper powder-1 tsp
Poppy seed- 2 tsp
Badam/ cashew nut paste- 1 tsp
Tomato- 1
Lemon juice- 1 tbs
Yogurt- 1/2 cup
Fennel- 1 tsp
Cinnamon- 1 inch thick
Cardamon- 3
small jeera- 1/2 tsp
Cloves- 5-6
nutmeg- a smallpeice
Mace- 2-3
salt to taste
oil

Onion thinly sliced- 2 medium
Cashew nuts- 20
Raisins- a hand full
Coconut milk- 1/2 cup
Turmeric powder- 1/3 tsp
saffron- a pinch
Carrot finely chopped- 1
Pineapple- 1/2 cup chopped

Ghee- 2 tsp
mint leaves
Coriander leaves

Method

Step one is the making of the masala.
Crush onions, shallots,green chillies, ginger and garlic. Roast the eight spices and make a fine powder.Make a fine paste of poppy seeds along with cashew nut or badam (5-8 socked)
Clean and cut mutton and completely drain the excess water. Heat ghee in a pan and add the crushed onion, garlic and green chilly mixture. Saute for 5-6 minutes in medium flame till is golden brown. Add turmeric and after a minute add mutton and stir till all the masala is incorporated. Do not add water as the meat will shed its own moister and get cooked. Continue stiring and frying in low flame till the meat gets browned up ( 8-10 minutes). Add salt,tomatoes, poppy seed paste and yogurt and allow it to get cooked and incorporated. Finally add lemon juice and one cup of water. Close lid and cook for 18 to twenty minutes( or pressure cook according to the meat tenderness)


Step two is cooking the rice.
Wash and drain rice completely dry. Bring water to boil. Tie all the spices in a cheese cloth and add to the boiling water. Add salt, ghee and rice and cook till the rice is 80% done. Remove the cheese cloth and spread in a wide plate or tray and allow to cool.


Step three is to prepare the garnish.
Cut two medium onion into thin slices and fry them in ghee till brown. Drain and in the same ghee fry Cashew nuts and raisins. Chop carrot, pineapple,mint and coriander leaves. Mix together coconut milk, saffron and turmeric powder and set aside. Make a dough with maida if you would like to use the dum method or pre heat oven to 180 degree F.


Final stage is assembling.
Layer the meat and gravy and then a second layer of rice. Add a portion of chopped mint and coriander, fried onion and a second layer of meat. Again add rice a portion of the green leaves, fried onion and cashew nuts, one tsp of ghee, coconut milk mixture, chopped carrots and pineapple. Now a third layer of rice and finish with the garnish of chopped coriander, mint leaves, fried onion,cashew raisins and lemon juice. Roll the maida dough in the shape of a long rope and stick to the edge of the cooking vessel and press down the lid and place a gentle weight on top .Start with a high flame for 3 minutes and them lower the flame to low for another 15 minutes( If going into the oven cover with aluminum foil and bake in oven for 8-10 minutes. Serve warm with raita, pickle and papad.