Mutton keema curry white

Ingredients

• Mutton mince 750 gm
• Almonds 1 table spoon
• Cardamom powder ½ tea spoon
• Cashew nuts 1 table spoon
• Cooking oil 4 table spoon
• Garlic, chopped 1 table spoon
• Green chilies, whole 4
• Onions, chopped 1/3 cup
• Poppy seeds (khus khus) 3 tea spoon
• White pepper powder 1 tea spoon
• Yogurt 1 cup

Preparation:

Soak and peel almonds. Soak cashew nuts and poppy seeds for an hourBlend all above three with a little water to a fine paste. Heat oil in a kadhai and sauté onions and garlic on low flame without letting them turn brown. Add mince and sauté over gentle heat. Whisk and add the yogurt, cardamom powder, white pepper powder and whole green chilies. Simmer gently till mince is cooked and gravy is reduced by half. Pick out and discard the green chilies. Add the nut paste and stir well. Simmer for 2-3 minutes. To Serve: Serve hot with paratha or chapati.

Mutton Qorma

Mutton Biryani

Mutton Khurdi (Mutton Stew)

Ingredients:

• Mutton pieces (bone-in) – 2 lbs
• Onion – 1 medium (finely chopped)
• Ginger paste – 2 tsp
• Garlic paste – 2 tsp
• Green chili (jalapeño pepper) paste – 2 tsp
• White flour or Gram flour (besan) – 1 tbsp
• Milk (2%) – 1 cup
• Cumin seeds (zeera) – 1 tsp
• Mint (pudina) – a few leaves, fresh
• Lime juice – 1 full lime
• Cooking oil – 1 tbsp

Procedure:

In a large pot, add 6 cups of water and boil the meat with the onion, ginger, garlic and green chilly paste. When the meat is tender, add milk and simmer for 5 minutes.

In a separate frying pan, heat the oil and fry cumin seeds until golden brown and crackling. Add gram flour and fry for a few minutes until oil separates and rises to the top. Add the hot oil to the pot with meat (for baghar).

Garnish with mint and serve with naan (pita) or khichdi (rice cooked with lentils).

Stuffed Mutton Shoulder

Ingredients:

• Mutton shoulder, blade bone removed 1 large (3 to 4 pounds)
• Vegetable oil 1 Table spoon
• Seasoned bread crumbs 1 cup
• Finely chopped garlic 2 cloves
• Finely chopped onion 2 Table spoons
• Chopped fresh mint (or parsley) 1 Table spoon or 1 teaspoon dried
• Grated zest of ½ lemon
• Beaten egg 1 with 1 Table spoon milk or cream

Procedure:

• First preheat oven to 325 F and line a roasting pan with nonstick foil.
• Now rub the exterior of mutton shoulder with vegetable oil and then sprinkle it generously with salt and pepper.
• Take a small bowl, toss bread crumbs, garlic, onion, mint, lemon zest, and egg until combined. After that place stuffing in the mutton cavity and roll it to cover, and tie with a string tightly or secure with a metal skewer.
• After all these process roast it for approximately 3 hours. Note it should be done by basting with pan juices or additional vegetable oil which you can add to prevent roast from drying out.
• At last remove to a platter and cover loosely with foil. Leave the mutton shoulder for about 15 to 20 minutes more before serving.

Mutton Karahi

Fried Mutton

Kaleji

Beef / Mutton Stew

Ingredients

• 1 kilogram of beef or mutton ,medium sized cubes
• 500 grams of onions (sliced)
• 500 grams yougurt,whisked
• 1 tsp. of garlic paste
• 1 tsp. of ginger paste
• 5-6 Whole black peppers
• 4-6 cloves
• 2 Big Black cardamoms
• 1 stick of cinnamon
• 1/2 tbsp. cumin seeds
• 3 tbsp. of coriander ,crushed
• 1 1/2 tbsp red chillies ,crushed
• 1 tbsp salt ( or to taste)
• 1/2 cup oil
• 2-3 Green Chillies (chopped - for garnish)
• A few fresh coriander leaves (for garnish)

Procedure
Put oil in a heavy pot, add the onions and saute until golden brown-transparent.
Add the meat to the onions, and constantly stir until the water dries up.
Mix all of the ingredients above in yougurt and add to meat. (Except for the Fresh Coriander Leaves and Green Chillies).
Mix and saute for a few mintes.
Now add enough water so the meat can tenderize.
Cover pot. And let the meat cook on low heat.
When the meat is well tender and cooked,cook on high heat,stiiring continuosly until oil separates.
Add fresh coriander leaves, and chopped green chillies.
Mix and remove from heat.
Serve hot with naan or chapati.

Shahi Mutton Korma

Ingredients:

• Mutton – ½ kg
• Bay leaves – 2
• Yogurt – 250g
• Green cardamoms – 6
• Red chilli powder – 2 tsp
• Fresh coriander – as required
• Ginger garlic paste – 1 tbsp
• Garam masala powder – ½ tsp
• Oil – ½ cup
• Whole black peppers – 10
• Coriander powder – 1 tsp
• Salt – 1 tsp
• Onion – 2
• Cream – 2 tbsp
• Kewra water – 1 tbsp
• Almond – 10
• Cashew nut powder – 2 tbsp
• Saffron – ½ tsp
• Cumin seeds – 1 tsp
• Green chillies – as required

Procedure:
Take a pan, put oil and onion, fry onion until it turns golden brown, then take out from the oil. In the same oil, put mutton and fry. Now mix half fried onion in yoghurt, saffron, ginger garlic paste, cashew nut powder, coriander powder, red chilli powder, whole black pepper and salt mix well and pour on mutton, cook on low heat till mutton done and water dries. Now add some water and cook on low heat until the oil separates. Remove from cooker and add garam masala powder, cardamom ground, and cumin seeds ground, cream, almond, and fried onion, mix well and cover. Garnish with green chillies and fresh coriander and serve with sheermal.

Karela Gosht

Ingredients:

• lean lamb – 900g cubed ,on or off the bone
• bitter gourd – 900g
• Salt – to taste
• Ghee or oil
• Onions – 225g sliced into rings or half rings
• Fresh ginger – grated 1 ½”
• Garlic cloves – crushed – 6-8
• Turmeric – ½ tsp
• Ground coriander – 2 tsp
• Red chilli powder – 2 tsp
• Ripe tomatoes – 225g chopped
• Raw mango – ½ peeled and grated or
• Lemon juice – 4 tbsp

Procedure:
Prepare the bitter gourd -slice into fine rings, sprinkle with salt and set aside for about half an hour. Then rinse and remove as much water as possible. Heat some oil and fry the bitter gourd to a golden brown. Drain and set aside. Now add the onions to the pan and again fry to a golden brown. Drain and set aside. You will be able to drain a fair bit of oil from both these.
Next, add the garlic, ginger, turmeric, coriander, red chilli powder and salt to the same oil and sauté for a few minutes before adding the meat. Brown the meat and then add the chopped tomatoes and a little water. Cook covered on low heat for 45min to 1 hour or until the meat is just about done. Then add the previously fried bitter gourd and onions cover and cook gently for another five minutes. Stir in the mango or lemon juice and cook for a few minutes more on low heat. Serve with chopped green chillies and fresh coriander.

Achari Mutton Karahi

Ingredients:

• Mutton – 1 kg
• Oil – ½ cup
• Yogurt – ¾ cup
• Achar gosht masala – 3 tsp
• Ginger garlic paste – 1 ½ tbsp
• Salt – to taste
• Tomato – ½ kg
• Cumin seeds – 1 ½ tsp (fried and ground)
• Lemon juice – 3 tbsp
• Garam masala powder – 1 tsp
• Red crushed chilli – 1 ½ tbsp
• Green chilli, fresh coriander and ginger flaks – as required

Procedure:
Wash mutton, boil until half done. Take a wok, put oil and ginger garlic paste, fry for 1 minute then add mutton (without stock), and fry for 2 minutes, then add salt and chopped tomato mix well, then add red chilli and cumin seeds mix well. Now add lightly beaten yogurt and fry until water dries and separate oil. Then add lemon juice, achar gosht masala and garam masala powder and fry well. Now add remaining stock, cover and cook until water dries. Garnish with green chilli, fresh coriander and ginger flaks.

Dahi Dhowaan Karahi Kebab

Ingredients for kebabs:

• Lamb mince – 750g
• Thinly chopped onion – 1
• Bread slice – 1
• Red chilli powder – 2 tsp
• Ground dry coriander – 1 tsp
• Crushed cumin seeds – 1 tsp
• Fresh coriander – ½ bunch
• Green chillies – 3 to 4
• Garam masala powder – 1 tsp
• Salt – 1 ½ tsp or to taste
• Oil – for frying
• Charcoal – 1 for smoke

Procedure:
Mix onion, green chillies, fresh coriander, dry coriander, salt, cumin seeds, garam masala powder, red chilli powder and bread slice in mince and grind in grinder. Make kebabs and fry in oil, take it out of the oil.


Ingredients for gravy:

• Ground onion – 1
• Ginger garlic paste – 1 tbsp
• Chopped onion – 1
• Chopped tomato – 2
• Red chilli powder – 1 tsp
• Turmeric powder – ½ tsp
• Oil – ½ cup
• Yogurt – 1 cup
• Onion rings – 1 for garnishing
• Salt – to taste
• Mint and green chillies – as required

Procedure:
Take a pan, put oil and sauté onion, then add ginger garlic paste and fry until onion turns light brown. Then add ground onion, chopped tomato, salt, red chilli powder and turmeric powder and fry a bit, then cover and cook until gravy mixes well. When gravy is cooked well, add garam masala powder, mix well and add fried kebabs and cook for 5 minutes until the oil separates. Now turn the heat a bit high and add chopped mint, chopped green chillies, then lightly blended yogurt, then onion rings, then chopped mint, then chopped green chillies and on top, put burned charcoal and give smoke. Remove charcoal and cook for 3 minutes on high heat. When done, serve with boil rice or naan.

Stuffed Bitter Gourd (Keema Bhare Karela)

Ingredients:

• Beef or mutton mince – ½ kg
• Bitter gourd whole – ½ kg
• Salt – to taste
• Ghee or oil – ½ cup
• Onions – 2 sliced
• ginger Garlic paste – 2 tsp
• Turmeric – ¼ tsp
• Ground coriander – 1 tsp
• Red chilli powder – 2 tsp
• Cumin powder – 1 tsp
• Garam masala powder – 1 tsp
• Ripe tomatoes – 2 chopped
• green chillies – 4
• tamarind pulp – 4 tbsp
• Fresh coriander – 2 tbsp chopped

Procedure: 
Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds. Apply salt properly outside and inside the bitter-gourd. Keep aside for ½ an hour. Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes. Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside. Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and sauté for a few minutes before adding the tomato. Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done. Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well. Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly. Now arrange stuffed bitter gourd in remaining mince and add ¼ cup of water and cook on very low heat for 5 minutes. Serve with chopped fresh coriander.

Mutton Mandi Karahi

Ingredients:

• Mutton or sheep meat – 1 kg
• Oil – ¼ cup
• Green chillies – 6 to 7
• Salt – to taste
• Sheep fat – 300g
• Tomato – 2

Procedure: 
Take a wok, put sheep fat and heat it up until it starts melt, then add mutton and oil, fry until mutton colour turns white. Then add a little bit of water, cover and let it cook on low heat until mutton done and water dries. Then add chopped tomatoes and salt, mix well and cover. Cook until tomatoes are done. Fry well, add green chillies and cook on dum for 5 minutes. Serve tandoori roti or naan.

Mutton Maghaz Karahi

Ingredients:

• Mutton – 1 kg (boiled)
• Mutton brain – 1 (boiled)
• Tomato – 3
• Green chillies – 8 to 10
• Butter – 3 tbsp
• Red chilli powder – 1 ½ tbsp
• Oil – 4 to 5 tbsp
• Ginger garlic paste – 1 tbsp
• Chaat masala – to taste
• Garam masala powder – 1 tsp
• Fresh coriander – 1 bunch
• Salt – to taste
• Lemon – 1

Procedure: 
Take a pan, put oil and fry ginger garlic paste, then add chopped tomato. When the tomato softens, add red chilli powder, salt and garam masala powder and fry well. Now add brain and fry for 1 minute, then add mutton, fry a bit, cover and cook until tomato water dries. Then add chopped green chillies and fry well. Add chaat masala and butter, mix well. Serve green coriander and lemon.

Chops with Green Masala

Ingredients:

• Mutton chops – 1 kg
• Turmeric powder – 1 tsp
• Ginger garlic paste – 2 tbsp
• Salt – to taste
• Small size onion – 4
• Oil – 1/3 cup
• Fried ground cumin seeds – 1 tbsp
• Green masala – (green chilli, curry leaves, fresh coriander, mint and dill) – as required
• Lemon juice – 2 tbsp
• Ginger flaks – 1 tbsp

Procedure: 
Take a pan, put oil and fry onion until golden brown. Take them out from oil and leave a side. Then in same oil add ginger garlic paste along with chops, salt and turmeric powder and fry on high heat for 10 minutes. Then add 2 cups of water and let them cook till it’s done and water dries. Then add cumin seeds and fry for 2 minutes. If you are going to serve right now then add green masala, ginger flaks, fried brown onion, lemon juice and fry for another 1 minute. Serve with naan and raita (yogurt dip).

Namkeen Gosht

Ingredients:

• Mutton – 1 kg
• Onion – 2
• Salt – to taste
• Ginger – 1 tsp chopped
• Garlic – 1 tsp chopped
• Turmeric powder – 1 tsp
• Ghee – 2 tbsp
• Oil – 1 tbsp
• Green chillies – 4
• Ghee – ½ cup
• Whole black peppers – 20
• Potato – as required

Procedure:
Take a pan, put 1 tbsp of oil and sauté onion, and then add chopped ginger garlic and 2 tbsp of ghee fry for 1 minute. Then add mutton and fry for 2 minutes and add black pepper and fry until mutton water dries. Then add turmeric powder and salt fry for 5 more minutes. Add enough water and cook until mutton is half done. Then add ½ cup ghee, green chillies and potato along with some more water and let it cook until the potato is done well. Garnish with ginger flaks and fresh coriander and serve with cumin rice.

Karahi Mutton Tikka

Ingredients:

• Mutton – ½ kg
• Papaya paste – 1tbsp
• Salt – 1 tsp
• Red chilli powder – 1tsp
• Turmeric powder – 1 pinch
• Coriander powder – 1 tsp
• Fried ground cumin seeds – 1 tsp
• Lemon juice – 2 tbsp
• Tandoori colour – 1 pinch
• Ginger garlic paste – 1 tsp
• Yogurt – ½ cup

Procedure: 
Apply papaya paste on mutton, then add all above ingredients and mix well. Leave for 10 to15 minutes. Then take a wok, add ¼ cup oil, heat it up and put marinated mutton, cover and cook until its done well. Then fry well. Give smoke of charcoal and serve with salad and mint sauce.

Landi Kotal Bhuna Gosht

Ingredients:

• Mutton or beef – ½ kg
• Ginger garlic paste – 2 tsp
• Oil – ½ cup
• Red chilli powder – 2 tsp
• Onion – 2 thinly sliced
• Turmeric powder – ¼ tsp
• Salt – to taste
• Tomato – 6 chopped
• Green chilli – 8
• Fresh coriander – 3 tbsp

Procedure: 
Take a pan, add oil and fry onion until golden brown. Then add meat and fry until it  becomes white. Now add ginger garlic paste, salt, red chilli powder, turmeric powder, chopped tomato and ¼ cup water, cook until tomato soft and water dries, and then fry well. Then add ½ cup water, cover and cook until mutton or beef done well. Then pour green chilli and fresh coriander, cover for 5 minutes. Serve with tandoori naan or chappaties.