Crumbed Mutton Chops with Herbs

Crumbed Mutton Chops with Herbs

Ingredients

8 mutton chump chops
¾ cup plain  yoghurt or buttermilk
1 teaspoon each haldi pd, chilly pd
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoons salt, adjust salt as per need
2 teaspoon ginger garlic paste
2 teaspoons prepared mustard
1½ cups toasted breadcrumbs or 6 whole wheat breakfast biscuits, crushed
Lemon wedges for garnishing


Method

1. Trim chops of excess fat.
2. Mix remaining ingredients, except crumbs. Coat chops with yoghurt mixture, then roll in crumbs, patting in firmly. Chill for at least 2 hours to set crumbs.
3. Brush a large baking dish with oil and place in preheated oven at 200 °C for 5 minutes.
4. Turn chops once in hot oil and bake for 30 – 45 minutes, depending on thickness of chops, until golden brown. Serve with lemon wedges.

Mutton Chaap

Mutton Chaap

Ingredients

 1 kg mutton chops
 2 tbsp garlic paste
 2 tbsp ginger paste
 1 cup hung curd
 1 tsp kashmiri mirch powder
 1 tsp dhaniya powder
 1 tsp garam masala powder
 4-5 elaichi
 2-3 moti elaichi
 2 tej patta
 4-5 laung
 1/2 inch  dalchini
 4-5 kali mirch
 3-4 tbsp oil
 Salt to taste

Method

1. Wash and dry mutton. In a bowl, marinate the mutton with ginger - garlic paste and hung curd for half an hour.
2. In a pan, heat oil and add elaichi, moti elaichi, tej patta, laung, dalchini and kali mirchi.
After about a minute, add marinated mutton and salt. Cover and cook on a slow flame for about 20 minutes. Stir occasionally.
3. When the mutton looks to be tender, turn the flame high and cook till the moisture dries up.
Add lal mirch pd , dhaniya and garam masala and cook for 2 more minutes.
4. Garnish with fresh dhaniya and serve with onion rings, tomatoes, lemon wedges.
Sprinkled with chat masala.

Chappli Kabab

Chappli Kabab

Ingredients

Hand chopped Mutton Keema ½ kg and about 50 gms of Mutton fat

For Marinade:

Gram flour 3 tbsp, roasted flour
Whole Coriander seeds 1 tbsp crushed
Whole Coriander seeds 1/2 Tsp whole
Pomegranate Seeds 2 tbsp crushed
Whole Red Chili 2 tbsp coarsely crushed
Turmeric powder 1/2 tbsp
All spice powder or garam masala 1 tbsp
Onion 2, finely chopped and then crushed in mortar
Green chillies 2-3 chopped
Garlic 1 pod chopped and crushed
Ginger 1 inch chopped and crushed
Egg 1
Ghee 1 tbsp
Salt to taste
Ghee 2Tbsp for frying

Method

Mix Keema and the mutton fat with all other ingredient for marinade, mix
well with hand, by gently massaging. Now keep it for 30 minutes in normal
temp or 1 hour in refrigerator.
Heat ghee in a flat non-stick pan, then lower the gas to medium.
In moist hand take a spoon of the mix, shape it like a tikki. Place the tikki
in the pan by the edge, repeat to make more tikki and arrange it all by
the edge of the pan, turn it and fry in medium heat till each tikki is
golden brown..
Serve with fresh Lemon wedges, Sliced Tomato, Onions and Coriander.
Serve with mint chutney .

Kolhapuri Mutton Tambda Rassa

Kolhapuri  Mutton  Tambda  Rassa

Ingredients

1 kg Mutton pieces
1/4 cup Onion finely chopped
1 tsp Ginger garlic paste
1/4 tsp Turmeric powder
1 Big Onion sliced
1 Tomato diced
1 tbsp Degi Mirch / Kashmiri Chili powder
2 tbsp Coconut flakes
1 tbsp chopped Garlic
1 tsp Cumin seeds
1 tsp Coriander powder
1/2 tsp Garam Masala
1 Bay Leaf
1 Cinnamon Stick
1/2 Star Annise
2 Cloves
3 Black Peppercorns

Method

Wash lamb pieces very well and keep them aside.
Heat tsp of oil in a pressure cooker.
After oil is hot add finely chopped onions and cook until onions gets light golden color.
After onions are browned, add ginger garlic paste, turmeric powder, mix and cook for a while.
Add mutton pieces, mix well.
Add water, salt to taste, mix well and cook until 8 whistles.
After the mutton is cooked, take our mutton pieces from the stock and keep it aside.
Heat up tsp of oil in separate pan.
After oil is hot add cumin seeds, whole garam masala - bay leaf, cinnamon stick, star anise, cloves, black peppercorns.
Cook whole masala for a minute.
Add sliced onion and cook until onions get light brown color.
After onions are browned, add coconut flakes, mix well and cook for 2 mts.
After 2 mts, turn the heat off and allow the masala to cool down completely.
Now in a mixie pot add tomatoes, coriander powder, garam masala powder and onion masala. Also add few tbsp of water and grind to make in to smooth masala paste.
After masala is ready, heat up 3 tbsp oil in to kadhai or wok.
After oil is hot, add masala paste, mix well.
Cover the kadai, leaving some space on the side to allow the steam to escape from cooked masala.
Cook this way for 10 mts.
After 10 mts, add degi mirch powder to masala, mix well and cook until oil separates out from the spices.
After oil loose out from masala, add previously prepared lamb stock in to masala.
Add salt to taste, mix well and cook covered for minutes.
Serve hot with Jwarichi Bhakari .

Kolhapuri Mutton Pandhara Rassa

Kolhapuri  Mutton  Pandhara  Rassa

Ingredients

Mutton stock 5 cups
Sesame seeds (til) 1 tablespoons
Poppy seeds (khuskhus/posto) 2 tablespoons
Coconut,scraped 3/4 cup
Onions,quartered 2 measures
Oil 4 tablespoons
Cinnamon 1 inch stick
Green cardamoms 4-5
Black cardamoms 2-3
Cloves 5-6
Mace 1 blade
Bay leaves 2
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Dahi 2 spoons
Salt to taste
Nutmeg, grated a pinch
White pepper powder 2 teaspoons
Fresh coriander leaves,chopped 2 tablespoons

Method

Dry roast sesame seeds in a pan. Soak poppy seeds in a quarter cup of warm water for fifteen to twenty minutes.
Boil sesame seeds and poppy seeds together in half a cup of water for five minutes and let it cool.
Drain and grind with coconut to a fine paste, adding a little water, if required. Boil onions in one cup of water for three to four minutes. Drain, cool and grind to a fine paste. Heat oil in a thick- bottomed pan, add cinnamon, green cardamoms, black cardamoms, cloves, mace and bay leaves. Sauté for a minute.
Add boiled onion paste, cook on medium heat for five to six minutes, stirring continuously. Ensure that most of the moisture is evaporated but do not brown the onion paste.
Add ginger paste, garlic paste and continue to cook on medium heat for fifteen seconds. Add sesame, poppy , dahi beaten,coconut paste and continue to cook on medium heat for three to four minutes, stirring continuously.
Add mutton stock and bring it to a boil. Reduce heat and simmer for three to four minutes. Add salt, nutmeg, and white pepper powder dissolved in quarter cup water and mix well.
Simmer for another ten to fifteen minutes and serve hot garnished with coriander leaves.

Mutton Curry

Mutton Curry


Ingredients

1. 1 Kg. of Mutton
2. 1 Tbsp Red Chilly Powder
3. 1 Cup Oil
4. 1 Tomato
5. 4 Medium Size Onion
6. Coriander Leaves
7. 1" Ginger
8. 8/10 Garlic Cloves
9. 1/4 Tbsp Turmeric Powder
10. 2 Tbsp Salt
11. 2 Tbsp Sesame Seeds
12. 4 Black Cardamom
13. 2 Tbsp Fresh Coconut
14. 2 Tbsp dry Coconut
15. 1 Tbsp Coriander Powder
16. 1 Tbsp Cumin Powder
17. 3/4 Black Pepper
18. 3/4 Cinnamon Sticks
19. 4/5 Cloves
20. 1 Tbsp Poppy Seeds
21. 2 Tbsp Sesame Seeds
22. 2 Tbsp Ghee
23. 2 Tbsp Kolhapuri Masala

Method

1. Wash mutton pieces,mix them with turmeric pd , mirchi pd, mutton mssala pd ,salt & ginger- garlic paste in a bowl.
2. Marinate Mutton & keep it aside for an hour.
3. Heat oil in a Pan.
4. Add 4-5 cloves, 3/4 Black Pepper, 3/4 Cinnamon Sticks, Onion cut lengthwise, 2 Tbsp Sesame Seeds & Dry Coconut.
5. Fry it until the onion becomes light brown. After that put this in a grinder & make paste ( Use little water ).
6. Now take oil in a big pan & Heat it.
7. Add bay leaves,cloves,cinnamon,pepper,poppy seeds,onion( finely chopped). Fry till light brown & Add tomatoes.
8. Now add mutton & chk salt ,stir it . Cover pan with a lid , keep water onto lid.
9. When water on lid starts boiling,add the water into the pan.
Close lid ,let it cook for sometime.
10. When mutton is half cooked (10 mins) add the grinded masala & Kolhapuri Masala. Mix it well.
11. Add 2 Tbsp of Ghee.
12. Close the lid & let it cook for around 20-25 minutes.
13. Now switch off the gas , cover lid tightly for 15
mins.
14. Garnish with freshly chopped cilantro.
15. Serve it with Chapati's / Bhakri's with Dahi Kanda & Lemon
Wedges.

Hyderabadi Haleem

Hyderabadi  Haleem

Ingredients

Boneless mutton,1/2 inch cubes 500 grams
Broken wheat (dalia/lapsi) 1/2 cup
Split Bengal gram (chana dal) 1 tablespoon
Split black gram skinless (dhuli urad dal) 1 tablespoon
Split green gram skinless (dhuli moong dal) 1 tablespoon
Yogurt 1 cup
Salt to taste
Green chilli paste 1 tablespoon
Ginger-garlic paste 1 tablespoon
Caraway seeds (shahi jeera) 1 teaspoon
Black peppercorns 7-8
Deep fried onions 1 cup + fo
Garam masala powder 1 teaspoon
Mutton stock 6 cups
Fresh mint leaves 10-12 + 1
Fresh coriander leaves 2 tablespoons
Pure ghee 1/4 cup
Lemon wedges for garnishing


Method

Soak the broken wheat in 2 cups of water for 3-4 hours. Soak all the dals separately in 2 cups of water for 3-4 hours. Drain the broken wheat and the dals. Mix mutton with yogurt and salt in a bowl and set aside to marinate for ½ hour. Put the broken wheat and the dals in a deep non-stick pan, mix well and cook for a few minutes.
Add a little water if required. Add the marinated mutton and mix well. Add green chilli paste, ginger-garlic paste, caraway seeds, black peppercorns, ½ cup deep-fried onions, garam masala powder and mutton stock and mix well.Add mint and coriander leaves. Mix well, cover and cook for 40-45 minutes. Uncover and remove the cooked mutton cubes and keep them in a bowl.
Blend the rest of the mixture directly in the pan with the help of a hand blender, while it is still cooking. Stir well and add ghee and mix. Add the cooked mutton cubes and remaining fried onions and mix well. Serve hot garnished with fried onions and lemon wedges and a mint sprig.

Kachche Gosht Ki Biryani

Kachche Gosht Ki Biryani

Ingredients

Mutton,cut into 2 inch pieces 750 grams
Basmati rice,soaked 1 1/2 cups
Raw papaya paste 2 tablespoons
Oil for deep-frying
Onions,sliced 4 large
Yogurt 1 1/2 cups
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 1/2 teaspoons
Ginger paste 1 1/2 tablespoons
Garlic paste 1 tablespoon
Rose petals 2 tablespoons
Fresh mint leaves 1/2 cup
Fresh coriander leaves,chopped 1/2 cup
Garam masala powder 1 tablespoon
Green cardamom 3
Cinnamon 1 inch stick
Cloves 3
Black cardamom 1
Black peppercorns 7-8
Kewra water 1/2 teaspoon
Rose water 1/2 teaspoon
Pure ghee 3 tablespoons
Caraway seed (shahi jeera) powder 1/2 teaspoon
Saffron (kesar) few strand
Milk 2 tablespoons
Ginger,cut into thin strips 2 inch piece
Wheat flour dough,to seal

Method

Heat one tablespoon ghee in a deep non-stick pan. Add the cumin seeds and fennel seeds and saute till fragrant. Add the raisins, cashewnuts, almonds and a little water and cook for a minute. Add dried dates and cook for a minute. Place the mutton pieces in a deep bowl, add the papaya paste
and mix well so that all the mutton pieces are covered with the paste.Cover the bowl with cling film and place the bowl in the refrigerator for eight to ten hours so that the mutton gets tenderized. Heat sufficient oil in a kadai. Add the onions and deep-fry till well browned. Drain on absorbent paper. Take the mutton out of the refrigerator.Add yogurt, green chillies, salt,
turmeric powder, red chilli powder, ginger paste, garlic paste, half the fried onions, one tablespoon rose petals, half the fresh mint, half the fresh coriander and garam masala powder and mix well.
Cover the bowl with cling film and keep it in the refrigerator to marinate for at least thirty minutes. Cook the rice in plenty of water with salt till half done. Drain well. Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half kewra water, rose water, two tablespoons ghee and caraway seeds over the rice and mix well.Dissolve saffron in warm milk. Take a non stick deep pan and spread the marinated mutton and top it with the rice. Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron milk, milk, remaining ghee, remaining rose petals and ginger strips. Cover the pan with a lid and seal with
the wheat flour dough.
Place a tawa under the pan and cook on low heat for forty five to sixty minutes or till both the mutton and rice are completely cooked.Let it stand for fifteen minutes before opening the seal and lid. Serve hot with any burani  raita.

Ghost Dhaniwal Korma

Ghost  Dhaniwal  Korma

Ingredients
1 kg mutton pieces
1 cup  yogurt
1 cup desi ghee
12 ½ cups water
1 - 1/2 cup onion puree
1 tsp garlic - ginger paste
8  cardamoms pd
4  cloves whole
¼ tsp saffron soaked in water
½ tsp turmeric Pd
1 ½ tsp coriander pd
¼ tsp black pepper
3 tbsp green coriander (chopped)
Salt as per taste

Method
Boil the water in a deep pan; add the meat and bring the water to a boil again. Blanch for
2-3 minutes and then drain the water. Cool the meat and wash under cold running water.
Keep aside.
Put the blanched meat in a pan; add the pure ghee, onion puree, garlic ginger paste , green
cardamoms, salt, saffron, yogurt, turmeric and coriander powder. Mix well and cook
until the ghee separates from the mixture. Add just enough water so that when the meat is
tender, very little water remains. Sprinkle the black pepper powder and stir.
Serve hot, garnished with coriander leaves.