Coconut Mutton

Mutton pieces cooked in a rich spicy coconut gravy

Ingredients

500 GMS OR 1 LB Mutton, cleaned & cut2 small Onions finely chopped

2 small Tomatoes finely chopped

2 tbsp. Oil

Salt according to Taste


First fry all the Masala Ingredients and then Grind to paste with fried coconut & onion :

1/2 Coconut, grated & fried

1 small Onion, chopped & fried

15 Red chilies

1 tbsp. Coriander seeds

1/4 tsp. Cumin seeds

A small pinch of Methi

8 pieces of Pepper

1 tbsp. Poppy seeds

2 Cinnamon sticks

2 Cloves

1 tsp. of Garlic paste


Method

1.Heat oil in a vessel and fry the chopped onions till red, then add the mutton and fry for a while.

2.Then add the ground masala, salt, chopped tomatoes and boil until mutton is cooked. Remove and serve hot.

Chettinad Mutton Biryani

Ingredients

1/2 kg mutton

3 tomatoes

4 onions

6 chillies

300 gms basmati rice

ghee

ginger garlic paste 2 spoons

coriander leaves 1/2 bunch

curd

1 small piece of cinnamon stick

2 green cardamoms,

1 small clove

1 bay leaf

salt and oil.


Method:

1. First wash rice thoroughly, and marinate with three spoons of ghee (for about an hour)

2. Cut mutton into small pieces, wash and marinate with 2 spoons of curd, ginger garlic paste, chillies, tomatoes (cut into small pieces), coriander leaves and salt (for about an hour).

3. After marination, use a pressure cooker or any heavy bottomed vessel. Heat oil and add onions (sliced) and whole spices mentioned above. After the onions turn light brown, add the whole marinated mutton. Fry till oil separates and the raw smell is gone. Add one 100 ml of water and pressure cook for 3 whistles or till the mutton is done.

4. Heat 500 ml of water in separate vessel.

5. Open the pressure cooker when mutton is done, add the marinated rice and the hot water mentioned in 4 above. Add salt to taste.

6. Pressure cook for 2 whistles.

7. Open the cooker after 15 minutes, tasty chettinad biryani is ready to serve with onion/tomato raita.

Lajawab Gosht

Mutton prepared with coconut & peppercorns


Ingredients

For Marination :

500 GMS. OR 1 LB of mutton ,cleaned and cubed

1 tsp. Turmeric powder

1/2 tbsp. each of Ginger-Garlic paste


For Masala Paste :

4 tbsp. of Oil

8 pieces each of Cloves and peppercorns

1 tsp. Poppy seeds

1 tsp. Aniseeds

1 tsp. Coriander seeds

6 nos. Red chilies

2 large Onions, finely chopped

1/2 Coconut, grated

3 Tomatoes, chopped

4 large Potatoes, peeled & halved

A handful of Coriander leaves

Salt according to taste



Serve with

Boiled Rice Or Chapatis


Method

1. Marinate mutton in the mentioned mixture and keep aside for 1 hour.


For Masala Paste :

1. Heat 2 tbsp. oil. To this add cloves, peppercorn, poppy seeds, aniseeds, coriander seeds, and red chilies. Lightly fry. Now add the onion and cook till it turns slightly brown. Add the coconut and tomatoes. Cook for a few minutes more, till it browns.

2. Cool and grind this mixture to a fine paste and keep aside.

To proceed :

1. Heat the remaining oil in a pressure cooker and add the meat and potatoes. Stir fry till brown. Add masala paste and salt.

2.Add water if needed and pressure cook till meat is soft. Serve hot garnished with coriander leaves.

Mutton Soup

Ingredients:

Mutton bones 250 gm

Onion, chopped

1 smallPotatoes, cubed

2 medium sizedCarrots, cubed

2-3Tomato, chopped 1 medium sized

Cabbage, chopped ½ cup

Green peas ¼ cup

Fresh mint leaves, chopped

6-8Bay leaf

1 Cardamoms

2Cloves

3Cinnamon

1 inch Peppercorns, crushed

¼ tspOil ½ tsp

Turmeric a pinch

Salt to taste

Water 4 cups


Method:

Clean and wash mutton bones.

Peel, wash, and cut onions, potatoes, and carrots.

Wash and chop the tomato, cabbage and mint leaves.

Put mutton bones in a pressure cooker along with all the ingredients mentioned above except water and stir.

Cook on a medium flame for about 10 minutes.

Add water, close the lid and pressure cook for three whistles.

This soup can be garnished with fresh coriander leaves. Serve hot

Mutton Egg Masala

Spicy mutton with hard-boiled eggs.

Ingredients

500 GMS mutton

4 hard-boiled eggs

Oil or ghee (clarified butter) for cooking

2 onions, chopped fine

2 tomatoes, chopped

Salt according to taste

Tamarind pulp and lemon juice as required

Few mint leaves for garnish


Grind for the masala paste:

1/2 tsp. cumin seeds

1/2 tsp. turmeric powder

1/2 tsp. coriander seeds

1/2 tsp. saunf(fennel seeds) (fennel seeds)

6 peppercorns

1/2 stick cinnamon

2 cardamom

2 cloves

3 green chilies

1 tsp. ginger

6 garlic pods


Grind for the green chutney:

1/2 bunch coriander leaves

1/4 bunch mint leaves


Method

1.Heat oil and fry the onions till golden brown. Add tomatoes and fry well.

2.Add the grounded masala paste and cook for 5 minutes.

3.Add mutton, salt and sufficient water and cook till done.

4.Add the green chutney paste, tamarind pulp and lemon juice. Stir well.

5.Add eggs and serve garnished with mint leaves

Mutton Pepper Fry

Ingredients:

• 1/2 kg Mutton

• 2 tbsp Chilly powder

• 1 tsp Garam masala powder

• 1 Sprig curry leaves

• 1 tsp Turmeric powder

• 6 Green chillies

• 1 tbsp Ginger

• 1 tsp Mustard seeds

• 1 tbsp Pepper

• 1 tbsp Ginger-garlic paste

• Salt to taste

• 1 Cup shallots

• 2 tbsp Coriander powder

• 1/4 Cup coconut oil




How to make Mutton Pepper Fry:

• Wash and cut the mutton into small pieces.

• Cook it in a pressure cooker along with ginger-garlic paste, turmeric, chilly powder, coriander powder, curry leaves and salt.

• Heat coconut oil in a pan.

• Seethe mustard seeds in it.

• Add shallots, ginger, green chillies and curry leaves. Fry till the mixture turns golden brown.

• Now add cooked mutton. Cook again till it gets roasted.

• Mix garam masala and pepper. Saute again for about 2 minutes.

• Mutton Pepper Fry is ready to serve.

• Garnish it with curry leaves.

Lamb Brain Masala

Ingredients:

2 Cow Brains or 4 Sheep Brains

4 medium Onion (peeled & finely chopped)

4 Green Chillies (Hari Mirch) (chopped)

2 Lemons (Nimbu)

½ tbsp. of Red Chilli Powder (Pisi Lal Mirch)

1 ½ tbsp. of Coriander Powder (Pisa Dhania)

1 tsp. of Garam Masala

Salt (to taste)

1 tsp. of Ginger Paste (Pisi Adrak)

1 tsp. of Garlic Paste (Pisa Lasan)

½ cup of Plain Yogurt

1 cup Cooking Oil



Ingredients For Garnish:

1 small piece of Ginger (Adrak) (finely chopped lengthways)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)



Preparation:

Wash the brain thoroughly and boil in water. After boiling remove the brain from the water and remove any membrane and nerves carefully. Cut brain into small pieces.

Heat cooking oil in a pot or karai and fry the sliced onion until they are golden brown. Remove half of the onions and set aside. To the onion in the pan, add the spices, ginger paste, garlic paste, plain yogurt , green chillies and salt. Fry well for about 10 minutes by adding a little water if needed.

Add the brain and holding the pan by the handles, gently shake the pan to mix. Do not stir with a spoon. When the oil separates, sprinkle with chopped coriander, lemon juice, finely chopped ginger and the remaining brown onion.

Mutton Gravy

Ingredients:

• 1 lb Mutton

• 1 Onion

• 3 Tomatoes

• 1 tsp Whole pepper

• 1/2 tsp Cumin seeds

• 4 Garlic pods

• Small piece of ginger

• 2 tsp Coriander powder

• Few curry leaves

• Coriander leaves

• 4 Red chillies

• 3 Cups water

• 2 tsp Oil

• Salt to taste




How to make Mutton Gravy:

• Put mutton along with onion and water in a pressure cooker. Cook till 2 whistle.

• Make paste of tomatoes, ginger, red chillies, garlic, pepper and cumin seeds.

• Add this paste to the mixture in cooker.

• Now add salt, curry leaves, oil, coriander powder and coriander leaves.

• Boil the gravy on a low flame till it becomes thick.

• Mutton Gravy is ready. Serve it with rice or chapatis.