Mutton liver curry

MUTTON LIVER CURRY

Mutton Liver Curry

Ingredients:

Mutton liver - 2 lbs, cleaned and washed

Potato - 450 g (about 3 medium), cut into 1" cubes

Onion - 200-250 g (2 medium), finely sliced

Ginger - 1 tbsp, grated

Garlic - 1 tbsp, grated

Tomato - 100 g (1 large), finely sliced

Turmeric - 1/2 tsp

Red Chilli powder - 1/2 -1 tsp (depending on desired heat)

Coriander powder - 2 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1/4 tsp

Salt - To taste

Ghee - 1 tsp

Bay leaves - 1

Cinnamon - 1 inch stick

Green cardamom - 2

Cloves - 3

Cilantro/Coriander leaves/Dhonepata - 2 tbsp, chopped

White Oil - 4 tbsp

Mustard Oil - 2 tbsp

Water - 1/4 cup

Preparing:

Make a masala paste in 2 tbsp water with turmeric, chilli powder, cumin powder, and coriander powder.

Cooking procedure:

1. Heat 4 tbsp oil in a kadhai.
2. Fry potatoes for 5 min and keep aside.
3. To the remaining oil add 2 tbsp mustard oil and heat.
4. Add bay leaf, cinnamon, cardamom, and cloves. Fry for 30 sec.
5. Set heat to medium high and add onions. Fry for 2 min.
6. Add ginger and garlic and fry for 4 min.
7. Add liver and mix. Fry for 3 min.
8. Add masala paste and fry for 3 min.
9. Add tomato, salt and fry for 3 min.
10. Add fried potatoes and mix well. Fry for 4 min.
11. Add 1/4 cup water. Cover and cook for 8 min or till potatoes are done.
12. Remove cover, add ghee and remove from heat.
13. Sprinkle garam masala powder and cilantro/coriander leaves.

Serving Suggestions:

Serve with white rice.                  

Mutton Dak Bungalow

MUTTON DAK BUNGALOW

Mutton Dak Banglow

Ingredients

To Marinate the Meat :

• Bone-in Goat Meat - 500gms
• Sour Curd - 3 tablespoons
• Ginger Garlic Paste - 2 tablespoons
• Red Chili Powder - 1 teaspoon
• Kashmiri Red Chili Powder - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Mustard Oil - 2 tablespoons

For the Curry :

• Egg - 4 hard boiled

• Potato - 4 small, peeled

• Mustard Oil - 3 tablespoons

• Ghee - 1 tablespoon

• Radhuni(special Bengali spice) - 1/2 teaspoon(optional)

• Methi/Fenugreek Seeds - 1/3 teaspoon

• Bay Leaf - 1 large

• Onion sliced - 1 cup

• Tomato, sliced - 1 large

• Ginger Paste - 1 teaspoon

• Garlic Paste - 1 1/2 teaspoon

• Salt to taste

For The Special Spice Powder :

• Cinnamon stick - 1" long

• Green Cardamom - 3 to 4

• Black Cardamom - 1

• Blade of Mace Or Javetri - 1

• Nutmeg Or Jaifal Powder - 1/4 teaspoon

• Cumin Seeds - 1 teaspoon

• Coriander Seeds - 1 tablespoon

• Green chilis - 2 to 3, as per taste

• Whole Red Chili - as per taste

• Whole Black Peppercorn - 4 to 5

Steps to Prepare

Marinate the meat :

Take the goat meat under the water at room temperature, and clean very well. Now put the meat in a large pasta strainer for 30 minutes to drain all the excess water.

Now put the clean meat in a large bowl, add sour curd, ginger garlic paste, red chili powder, kashmiri red chili powder, turmeric powder & mustard oil and marinate all together very well. Rub the pieces of meat with the marination. Cover the pan and leave the marinated meat for overnight or 6-8 hours.

Remove the marinated meat 2 hours before cooking.

In the meantime make the "special spice powder" by dry grinding all the ingredients under the heading of "Special Spice Powder", in a spice grinder. Pour the "Special Spice Powder" in an airtight container and keep aside.

Preparing the gravy :

Take the boiled egg and prick the skin of the egg to prevent from bursting while frying. Now marinate the boiled eggs and potatoes with some salt and turmeric powder and keep aside for 10 minutes.

Heat oil and ghee in a large non-stick pan, fry the marinated eggs and potatoes till they are golden brown , take them out of the pan and keep aside.

Now in the same pan add Bay leaf, Radhuni & Methi and fry for few seconds, but be careful, do not let the Methi burn. Add sliced onion and some salt and cover the pan for 2 minutes.

Open the lid after 2 minutes and fry the onion till golden brown. Add ginger garlic paste to the pan and fry again for 1 minutes. Add sliced tomatoes and fry till the tomatoes are pulpy.

Now add the marinated meat and the "special spice powder" to the pan and cover it for 5 minutes. After 5 minutes open the lid, and start frying on medium heat for 30 minutes.

If the masala starts burning at the bottom, sprinkle some water and again fry. Add the fried potatoes to the pan and 2 cups of water.

Here you can cook the meat in Pressure Cooker or in the same pan. If you are using a pressure cooker, then add all the meat along with the spices into the cooker, close the lid and cook for 10 minutes or upto 4 whistles. Let release all the pressures of the cooker by itself, and open the cooker and add the fried eggs now. Boil the curry for 5 minutes and turn off the heat and serve with plain rice & cucumber salad.

                                                               OR

If you are cooking the meat in the pan, then cover the pan, lower the heat and let the gravy boil for 20-30 minutes or till the meat is soft and tender. When the meat is well cooked, open the lid and serve hot with rice and salad.

Mutton Roast

MUTTON ROAST

Mutton Roast

• Ingredients:

• 
  

• Mutton – 500g (cut into medium pieces)

• Onion – 2 big

• Fennel seeds (perumjeerakam) – ½ tsp

• Green Chilli – 2

• Ginger garlic paste – 3 tsp

• Red chilli powder – 1 tsp

• Turmeric powder – ½ tsp

• Coriander powder – 3 tsp

• Garam masala – 1 ½ tsp

• Curry leaves – few

• Oil

• Salt

• To Marinate

• Red chilli powder – 1 tsp

• Turmeric powder – ½ tsp

• Coriander powder – 2 tsp

• Pepper powder – 1 tsp

• Lemon juice – 1 tsp

• 
  

METHOD:

1. Wash and squeeze mutton so as to remove water well from it.

1. Mix all the ingredients to marinate. Add little water into it and make it to a paste

1. Add mutton pieces into it and mix well

1. Pressure cook it till mutton is cooked.(I usually go for 4-5 whistles)

1. Heat oil in a pan and add sliced onion and curry leaves.

1. Cook with the pan covered and stir in between till onion turns brown in colour

1. Add ginger garlic paste, green chilli and cook for 2-3 min.

1. Add red chilli, turmeric, coriander powder, garam masala and cook for 2-3 min.(Sprinkle little water if it's becoming dry)

1. Add cooked mutton (all contents of cooker) and mix well.

1. Cook in medium flame by stirring in between till mutton is dry and becomes dark brown in colour. Serve hot.

Mutton Do Pyaza

MUTTON DO PYAZA

Mutton Do Pyaza

Ingredients

• Mutton pieces…………….1 kg
• Onions……………………6 large
• Ginger…………………….2 inch piece
• Garlic…………………….10 cloves
• Lemon juice………………3 tablespoon
• Garam masala…………… 1 teaspoon
• Cumin seeds…………….  1 tablespoon
• Coriander powder…….… 1 tablespoon
•  Turmeric  powder…… … 1 tablespoon
• Red chillies powder………2 teaspoon
• Green chillies……………..6-7
• Cooking oil/ghee………… 1 cup
• Curry leaves………………4-5
• Salt to taste
• Coriander leaves to garnish

Method

• Clean and wash the mutton pieces.finely chop the garliac and ginger, keep aside.

• In a small bowl mix lemon juice, turmeric powder and red chilli powder. Marinade all the mutton pieces and keep inside the fridge for an hour.

• Chop 3 onions and roughly chop the rest of three onions.

• Heat 2-3 tablspoon of oil in a heavy bottom pan. Add the cumin seeds and curry leaves till it starts to crackle. Add and saute the finely chopped onions till they are golden brown.

• Add the mutton pieces and saute along with the onions. Add remaining oil, ginger, garlic, garam masala, coriander powder,chopped green chillies and salt.

• Add remaining onions and 1 cup of water. Add water as per the required thickness. Cook on medium high flame for 10-15 minutes.

• Reduce the flame to low-medium. Cover with a lid and cook till the mutton is soft enough. Keep stirring occasionally.

• Check the spice level and adjust accordingly.

• When cooked, turn off the heat and stir.

• Garnish with chopped coriander.

• Serve hot with roti or rice.

Mutton Kolhapuri

MUTTON KOLHAPURI

Mutton Kolhapuri

Ingredients

• 1/2 kg Mutton pieces
• For Marination:
• 2 tsp ginger-garlic paste
• 1 tsp refined oil
• 1/4 tsp turmeric powder
• 1 tsp salt

For Kolhapuri Masala:

• 2 Big Onions-chopped
• 1/2 cup(7 tbsp) grated coconut
• 1 tbsp refined oil
• 1 1/2 tsp Coriander seeds
• 1/2 tsp cumin seeds
• 1 1/2 tsp sesame seeds
• 3 tsp poppy seeds
• 8 red chillies
• 1 clove
• For the gravy:
• 2 Onions-chopped fine
• 2 tsp refined oil
• 3/4 tsp salt
• few coriander leaves
• required water

Directions

1. Mix all the marination ex.ginger-garlic paste and salt and evenly rub the marination on mutton pieces and keep this in fridge for an hour atleast.
2. To prepare the Kolhapuri Masala:Heat oil  in a kadai,add coriander seeds,cumin seeds,sesame seeds,poppy seeds,red chillies,clove and saute this till the seeds begin to crackle.Add the onions and saute this till golden brown.Finally add the grated coconut and saute for 2-3 mins.Turn off the flame.Leave this aside for 15 mins and grind this into a fine paste with 50ml water.Keep this aside.
3. Heat oil in a pan and saute the finely chopped onions on medium heat till it turns golden brown.
4. Add the marinated mutton pieces,salt and coriander leaves and saute till oil separates from the mixture.Add 2 tbsp water and stir tilloil floats on top.(repeat this 3-4 times till the mutton is 3/4th cooked).
5. Add the kolhapuri masala paste and saute till oil separates on top again.Add 2 cups water and bring it to boil.
6. Then,cover and simmer(stirring constantly) till the mutton is done.Turn off the flame.
7. Garnish with coriander leaves and Serve this delicious mutton curry hot with rice or Indian bread of ur choice.

Mutton Rogan Josh

MUTTON ROGAN JOSH

Mutton Rogan Josh

Ingredients:

Mutton  - 500 gram / 1/2 kg
Lemon Juice - 2 tsp
Salt to taste
Garam Masala Powder - 2 tsp

For Tempering:
Ghee / Clarified Butter- 5 tblspn
Bay Leaf - 2
Cinnamon / Pattai - 3 cm stick
Black Cardamom - 2 pods crushed
Green Cardamom - 4 pods crushed
Asafoetida / Hing / Kaya posi - 1/2 tsp

For Paste:
Curd / Plain Yogurt - 1 cup
Kashmiri Chilli Powder - 3 tblspn
Green Cardamom Powder - 1 tsp (powder 4 pods)
Black Cardamom Powder - 1/2 tsp (powder 2 pods)
Fennel Seed Powder / Saunf / Sombu - 1 tblspn
Dry Ginger Powder / Chukku Podi - 1 tblspn
Black Pepper Powder - 1 tsp

Method:

Take mutton in a bowl. Add salt and lemon juice. Mix well, leave it to marinate overnight or 2 hours or you can cook it straight away like i did.

Take curd in a bowl and whisk till it is smooth. Add in all the ingredients given for paste.Mix well and set aside.

Now heat ghee in a pot. Add in all the tempering ingredients and saute for a min.

Add in mutton few at a time and brown the meat. This will take around 2 to 3 mins per batch. As the mutton browns remove it to a plate and continue with the next batch. When you are browning the last batch, add all the browned mutton in and let it all heat through.

Now add in the curd mix and mix well. Let this cook and brown for 10 mins.

Add in water and mix well. Add more salt if needed. Now bring everything to a boil, cover the pot and simmer for 2 hours.

Once it is cooked and the meat falls off the bone, turn off the heat and serve with rice or roti.

Pressure Cooker Method:

Instead of cooking You can add the whole thing in a pot for 2 hours. You can transfer the whole thing to a pressure cooker. Cook for 5 whistle, simmer the pot and cook for 15 mins. Turn off the heat and let the steam go all by itself. Open the cooker and mix well and serve.

Mutton Korma

MUTTON KORMA

Mutton Korma

INGREDIENTS

• 1/2 bowl of oil 
  
  1 finely sliced onion 
  
  700 gm mutton 
  
  3-4 tsp curd 
  
  1 bowl of water 
  
  1 Tbsp salt or to taste 
  
  2 tsp coriander powder 
  
  1 tsp red chilli powder 
  
  1 tsp roughly ground garlic 
  
  1 tsp roughly ground ginger 
  
  3-4 cloves 
  
  2-3 whole green cardamom 
  
  2-3 cinnamon sticks 
  
  2 tsp fried onions

METHOD

• Heat the oil in a deep dish, add the finely sliced onions and lightly fry it. 
  
  Add the mutton, curd, salt, water, coriander powder, red chilli powder and stir for a few minutes. 
  
  Now add the garlic, ginger, cloves, green cardamom and the cinnamon sticks and mix well. 
  
  Cover it and cook on a slow fire for about 30 mins, then add the fried onions and stir again. 
  
  Cover and cook for an hour or till done. 
  
  Garnish with thin deep fried onion rings and serve hot.