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Ingredients:
1/2 kg lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves
How to make gongura mutton:
- Boil the mutton and ginger garlic with some salt in a pressure cooker.
- Fish out the ginger garlic and make a paste of it and keep aside.
- Now in a pan heat oil and add all the whole spices.
- Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
- Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
- Sauté till the oil is separated from the mixture.
- Now add the meat pieces and sauté for five minutes so that they get well wrapped with the spices paste.
- Then add water for curry and boil till it thickens
- Garnish with fresh coriander or mint leaves and serve with rice.
Ingredients:
2 cup warm water
2 tsp vinegar
1/2 tsp pepper powder
1 tsp coriander powder
salt to taste
1/2 tsp clove powder
3 tblsp oil
2 tblsp desiccated coconut
2 big size onions
1 1/2 inch ginger
1/4 cup yogurt
750 gms mutton
1 tsp red chilli powder
1 tsp cinnamon powder
6 cloves garlic
1 tsp turmeric powder
How to make goan mutton curry :
- Clean and wash the mutton thoroughly.
- Remove off the excess water and cut into 1 inch cubes.
- Cream the yogurt and turmeric powder together.
- Mix in the mutton cubes and marinate for 3-4 hours.
- Take off and cut one onion.
- Slice the other.
- Wash, take off and crush the ginger and garlic.
- Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown.
- Remove with a slotted spoon and keep aside.
- Mix in the remaining oil to the pot and fry the cut onions until soft.
- Mix in the crushed ginger and garlic.
- Stir fry for one minute.
- Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder.
- Stir fry for 1 minute over low heat.
- Mix in 2 tblsp of water and stir fry until it evaporates.
- Mix in the desiccated coconut stir fry for 2 minutes over low heat.
- Mix in meat and increase the heat.
- Stir and fry the meat for 5 minutes or until it changes colour.
- Mix in water and bring it to a boil.
- Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt.
- Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender.
- Stir in vinegar, take off from heat, serve hot.
Ingredients:
1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds
How to make achari mutton :
- Wash and cut the mutton into 11/2" cubes.
- Take off and cut the onions.
- Cut the tomatoes.
- Roast the whole spices separately and grind everything coarsely.
- Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
- Mix in the cut ginger-garlic.
- Mix well.
- Mix in coarsely ground masala powder.
- Stir fry for half a minute, stirring all the time.
- Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
- Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
- Stir fry till oil leaves the masala.
- Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
- Stir fry till the mutton is fully done.
- Adjust the flavor and serve hot decorated with coriander leaves.
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.
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).
Ingredients:
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee
How to make meat biryani:
- Wash mutton and take it in a vessel.
- Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
- Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
- Take 2 litres of water in a vessel and put it on the stove.
- When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
- Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
- Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
- Then turn off the stove. Leave the stuff for 15 minutes.
- Hyderabadi mutton biryani is ready to serve.
