Mutton Keema Curry

Mutton KEEMA CuRry

mutton keema curry

INGREDIENTS

• 1 Tbsp oil

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• 1 bay leaf

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• 5 green cardamom

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• 2 tsp zeera

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• 2 cloves

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• 3 medium sized onions, chopped

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• 1 Tbsp garlic, chopped

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• 1 Tbsp ginger, chopped

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• 1 Tbsp butter (for cooking) + 1 Tbsp butter (to garnish)

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• 1 green chilli, finely chopped (for cooking) + 1 green chilli, split (to garnish)

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• 1/2 capsicum, chopped

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• 1 1/2 tsp turmeric

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• 1 tsp red chilli powder

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• 2 tsp zeera powder

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• 2 tsp dhaniya powder

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• Salt, to taste

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• Hing, a pinch

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• 1/2 kg boneless mutton, minced

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• 3-4 Tbsp milk

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• 3 tomatoes, pureed

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• 1-2 tsp sugar

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• Juice of 1/2 lemon

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• Water

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• Coriander leaves, chopped

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METHOD

• In a pan add oil, bay leaf, green cardamom, zeera and cloves. Let them release the aroma.
  
  Now add chopped onions. Saute till golden brown. Remove the bay leaf.
  
  Add garlic, ginger and butter. Saute.
  
  Add the green chillies and capsicum. Saute till the capsicum is wilted a bit. (For about 3-4 minutes). De glaze with some water.
  
  Now add the masalas: turmeric powder, red chilli powder, zeera powder, dhaniya powder, hing and salt. Saute.
  
  Add the mutton mince. Saute for 3-4 minutes. Add milk and mix well.
  
  Add the tomato puree, sugar and lemon juice. Cook for 10 minutes on medium flame.
  
  Add 1 cup water. Cover and cook till the water evaporates and the mutton is well done.
  
  Garnish with chopped coriander leaves, split green chilli and a blob of butter. Serve with pav.

Mutton Biriyani

MUTTON BIRIYANI

Mutton Biriyani

Ingredients
1 kg (2lb) Mutton  500 gm. of basmati rice washed and soaked in water for at least 30 minutes 2 tbsp. ginger paste 1 tbsp. garlic paste 4 potatoes cut into halves 1 large onion finely chopped 1 cup plain curd/ yogurt 2 tsp. Kashmiri red chili powder Rose water few drops Kewra essence few drop Few strands of saffron soaked in 2-3 tbsp. of warm milk Salt Sugar Make a powder of the following spices (I’ll refer to this as Biryani Masala in the post) 2" cinnamon stick 6-7 cloves 3-4 green cardamom 1/10th of a whole nutmeg 1/2" mace 1 tsp. saahi jeera (cumin) 1tsp of saahi morich (white peppercorn)

Method 

Cook the pre soaked rice in enough water seasoned with salt, green cardamom, cinnamon stick and few cloves. Cook till the rice is almost done. Drain the rice on a colander and spread on a flat plate. Sprinkle very little sugar on it.

Take oil in a heavy bottom pan or in a pressure cooker and heat it. Add chopped onion and fry till they are brown. Add the meat pieces and sear them on high heat. It will help the meat pieces to retain their juices. 

Add ginger, garlic paste and fry along with the meat pieces. Once the raw smell goes away add yogurt and Kashmiri chili powder. I love to add the potato halves at this stage followed by salt and sugar and fry them along with the meat and spices. Cook till the potatoes are 90% boiled. Remove the potatoes and keep them aside. Rest 10% cooking will be done in Dum.

Add water required to boil the the meat pieces and either pressure cook it or cook it covered for atleast 40 mins.

Once done remove the meat pieces from the gravy and keep it handy for further use.

Strain the gravy and keep the strained juice. This is called Tar (there’s a picture of it in a glass cup in the ingredients section).

Now comes the assembly part of the biryani. Take a heavy bottom pan which you can heat on your stove top.

Grease the inner walls of the vessel with 1-2 tbsp. of ghee. Now start building up the layers. The thumb rule of layering biryani is the base and top layers should be made by rice.

This is the sequence I usually follow for my biryani. Rice layer followed by a layer of by meat, potato, saffron infused milk, 2-3 tbsp. of Tar. I finish this layer by sprinkling about 1 tsp. of biryani masala and a few drops of rose and kewra water. Use all your meat and rice to complete the layering. There should be 1/3rd space left in the pan once you finished layering. Cover the biryani pot tightly.

Now we are ready to put the biryani for Dum. Dum is basically slow cooking where the vessel doesn't come in direct contact of heat.  I take water in a bigger vessel and place the biryani pot inside that as shown in the photograph on the right. Let the water boil and then lower the heat and allow it to cook for atleast 45 minutes. Turn off the heat. Let it stand for at least an hour before serving.

Kolkata mutton biryani is best enjoyed with chicken chap (oh that recipe will surely follow). 

Mutton Cutlet

MUTTON CUTLET

Mutton Cutlet

INGREDIENTS

• 500 gms minced mutton
  
  1/2 tsp coriander seeds 
  
  1 stick cinnamon 
  
  1 tsp black pepper 
  
  1 tsp cumin
  
  3 cloves
  
  1 cup refined oil
  
  1 onion, finely chopped
  
  15 garlic cloves
  
  1 medium knob, chopped ginger
  
  4 green chillies 
  
  Salt to taste
  
  1/2 tsp turmeric powder 
  
  1/2 tsp chilli powder
  
  500 ml water
  
  2 boiled potatoes 
  
  A small bunch of fresh coriander
  
  1/2 lime
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METHOD 

• In a pan, dry roast coriander seeds, cinnamon, black pepper, cumin and cloves. Pound them together with a mortar and pestle. Transfer this garam masala into a small cup.
  
  Saute one finely chopped onion and refined oil in a pan. 
  
  Pound garlic, ginger, green chilies and salt in a mortar and pestle. Add them into a pan and saute them together
  
  Add powder spices like turmeric powder, chili powder and salt into a pan and saute them all together.
  
  Add water into a pan and mix them well
  
  Add  mutton mince, garam masala and salt into a pan and saute them together
  
  Transfer the mix into a bowl and add 2 smashed potatoes, green chillies, fresh coriander and half lime.
  
  Mix them well together and for binding use flour and bread crumbs
  
  Shape them into cutlets
  
  Pick three wide plates for cutlet binders. In the first plate, break open two eggs and mix them well. In the second plate, add half a cup of flour and in third plate, add seasoned bread crumbs and mix them well 
  
  Coat the cutlets with flour, dip them in the egg and than coat them with the seasoned bread crumbs
  
  Keep them in a fridge for 20 minutes.
  
  Shallow fry the cutlets in refined oil.
  
  Garnish and serve hot.

Mutton Chop

MUTTON CHOP

Mutton Chop

Ingredients: 

• One kilogram single rib mutton chops
• Three eggs · Two cups bread crumbs
• One teaspoon garam masala
• One teaspoon chat masala
• One teaspoon chilly powder
• One teaspoon turmeric powder
• One lime
• One large onion
• Ten cloves of garlic
• One inch long ginger
• Four large black cardamom
• One teaspoon peppercorn
• One teaspoon fennel seeds powder
• One table spoon corn flour
• One cup finely cut coriander leaves
• Salt as per taste
• Oil for frying

Method:

• Cook the mutton chops in pressure cooker with whole masala such as cardamom, peppercorn, crushed ginger, garlic, sliced onion and little salt and turmeric powder.
• After the mutton chops have been cooked, remove the chops from the cooker and mix with garma masala, chilly powder, chat masala, fennel seed powder and lime. Thereafter sprinkle one table spoon corn flour over the chops and mix properly.
• Whip the eggs in a separate bowl, mix finely cut coriander leaves and little salt.
• Dip the mutton chops one by one in the egg mixture, roll into bread crumbs and deep fry.
• After the mutton chops have been turned in golden colour, remove them and place on paper napkins to extract extra oil from the chops.

Conclusion:

This preparation can be served as starter with chutney or sauce. The Crispy Mutton Chops can also be used as side dish during dinner.

Mutton Bara Kabab

Mutton Bara Kabab

Mutton Bara Kabab

Ingredients:

Mutton, chops and leg pieces – 900 gms
Black cumin seeds – 3 tbsp
Garam masala – 4 tsp
Garlic paste – 3 tbsp
Ginger paste – 3 tbsp
Kachri (tenderizer) – 4 tsp
Malt vinegar – 3/4 cup
Oil for basting
Raw papaya paste – 4 tsp
Red chilli powder – 1 tbsp
Salt – to taste
Yogurt – 1/4 cup

Method:

1. In a bowl, put the vinegar, ginger and garlic pastes, papaya paste, salt, red chilli powder, garam masala, kachri and cumin seeds.
2. Mix well to form the marinade.
3. Add the lamb pieces to this marinade and refrigerate for 4 hours or overnight.
4. Skewer pieces 1 inch apart and roast on a slow fire in a tandoor or charcoal grill for 15 minutes or till half done.
5. Stand at room temperature for 20 minutes.
6. Baste with oil. Roast or grill on slow fire for another 20 minutes, till velvety brown.
7. Serve with onion rings, lemon wedges and mint chutney.

Mutton Shami Kabab

MUTTON SHAMI KABAB

Mutton Shami Kabab

Ingredients:

500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee) 

METHOD

• Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.

• Grind meat into a fine paste.

• Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.

• Mix both the pastes well.

• Now mix well beaten eggs and prepare a uniform dough.

• Add finely chopped green chillies and onion to dough and mix well.

• Shape the dough into small round flattened balls or kababs.

• Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

Mutton Seekh Kabab

Mutton seekh kabab

Mutton Seekh Kabab

INGREDIENTS

• 150 gm mutton minced(keema)

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• 100 gm chicken minced

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• 2 tsp ginger-garlic paste

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• 1 tsp onion paste

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• 1 tsp red chilli powder

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• 1 tsp coriander powder

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• 1 tsp cumin powder

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• 3/4 tsp powdered pepper

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• 1 tsp dried mango powder

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• 1/4 tsp saunth (Dry ginger powder)

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• 2 tsp oil

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• 1 1/2 Tbsp cashew paste

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• 1 1/2 Tbsp cream

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• 2 Tbsp besan

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• 1 egg yolk

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• Salt, to taste

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• Coriander leaves, to garnish

METHOD

• In a bowl mix together the mutton mince and the chicken mince. Mix them with your hands.
  
  To that add ginger-garlic paste, onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste, cream. Mix nicely.
  
  Add besan (Chickpea flour) and egg yolk to bind. Mix well.
  
  Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.
  
  Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling.
  
  Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges.
  
  Tip: In case you want the texture a little coarse, add chopped onions instead of the onion paste.

Mutton Stew

MUTTON stew 

Mutton Stew

ingredients:

• 500 gm mutton-cut into cubes 

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• 1 cup onions-cut coarsely 

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• 2 Tbsp butter 

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• 1/4 cup flour 

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• 2 tsp salt 

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• 1/4 tsp powdered black pepper 

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• 4 cups water 

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• 1/4 cup carrots - thickly sliced 

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• 3/4 cup potatoes-diced 

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• 1/4 cup french beans-cut into 2-3 pieces each 

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• 1/8 tsp grated nutmeg

Method:

• Heat the fat in a heavy-bottomed saucepan and add the onions and stir-fry over medium heat, till transparent. 
  
  Increase the heat to high, add the meat and stir-fry for about 1 minute or till the meat pieces look opaque. 
  
  Lower the heat, add the flour and keep stirring till all the pieces are coated with flour. 
  
  Add the water, bring to a boil and then simmer till the meat is half done. 
  
  Add the beans, potatoes, carrots, salt, pepper and nutmeg.
  
  Continue to simmer till the meat is tender. 
  
  The vegetables should remain bite like. Serve hot.