Kadhai Gosht

Kadhai Gosht Ingredients: • 1/2 kg Meat • 6-7 Tomatoes, chopped • 1 tsp Ginger paste • 1 tsp Garlic paste • 1 inch Ginger, chopped • 1/2 Cup yogurt • 12-15 Green chilies • 1 tsp White cumin seeds, roasted and grounded • 1 tsp Whole coriander, roasted and grounded • 1 -2 tsp Red chili powder • 1/2 Cup oil • Salt to taste • Coriander leaves, for garnishing

How to make Kadhai Gosht:

• Heat oil in a kadhai and fry the green chilies till the color changes slightly. • Take out from oil and keep aside. • Now, add mutton to the oil and fry till the color changes. • Take the mutton out and keep aside. • Add chopped tomatoes, ginger paste and garlic paste to the oil. • Let the tomatoes become soft and then add mutton, salt and red chili powder. • Add yogurt and let it cook, till the oil comes up on the surface. • Add cumin, coriander, green chilies and chopped ginger and close the lid. • Let it cook on very slow flame, for 5 minutes. • Garnish with coriander leaves. • Kadhai Gosht is ready.

Mutton Fry

Mutton Fry Ingredients: • To pressure cook: • 1lb Mutton (washed) • 2 tbsp Chilli powder • 1/2 tbsp Ginger- garlic Paste • 1tsp Turmeric powder • 1 inch Cinnamon • 1 Cardamom • 1 Clove • Salt to taste • Water as required Other Ingredients: • 1/2 tbsp Ginger-Garlic paste • 3 Green Chillies • 1 tbsp Garam Masala Powder • 1 stem Curry leaves • 1 cup Onion (chopped) • Cilantro Leaves to garnish • 3 tbsp Oil

How to make Mutton Fry:

• Take a pressure cooker and put it on flame. • Add all the ingredients to pressure cook. • Close cooker & pressure-cook mutton. • Heat oil in a kadai and add curry leaves, slit green chillies and then add chopped onions. • Fry till lightly brown and then add ginger garlic paste and fry. • Add cooked meat, garam masala powder to it and mix well. • Stir and fry well till the water evaporates and mutton turns brown.

Dahi Gosht...ma fav

Dahi Gosht Ingredients: • 500 gm boneless Goat meat • 500 gm Yoghurt • 1 tsp Ground pepper • Salt to taste • 1 tsp Turmeric powder • 3 tbsp each of garlic and ginger paste • 3 Green chilies finely chopped • 3 tbsp vegetable oil • 2 Medium-sized onions, sliced • 3 tbsp Garam masala • 3 tsp Coriander powder • 3 tsp Cumin powder • 4 Bay leaves • 500 gm diced tomatoes • 3 tbsp Finely chopped mint leaves • 3 tbsp Finely chopped coriander leaves

How to make Dahi Gosht:

• Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chilies together. • Marinate the meat in this mixture for 30 minutes. • Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant. • Add the tomatoes, cumin powder, bay leaves, and coriander powder and garam masala and continue to fry till the oil separates from the mixture. • Add the marinated meat and cook till most of the liquid has evaporated • Garnish with chopped coriander and mint leaves. • Dahi Gosht is ready.

Dry Mutton (vv easy nd tasty!)

Dry Mutton Recipe: • 500 gms Mutton • 10 Garlic Cloves (minced) • 1 tsp Turmeric Powder • 1 tbsp Garam Masala Powder • 1 cup Curd • 2 Bay Leaves • 1 cup Mustard Oil • 1 inch piece of Ginger (grated) • Salt to taste

How to make Dry Mutton:

• Beat the curd. • Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours. • Heat oil in a kadhai. • Add ginger, garlic and bay leaves. Fry for a minute. • Add marinated mutton pieces. • Make the flame low and cook for nearly half an hour until the mutton pieces become tender. • Mix garam masala and stir properly. • When the mutton turns tender and almost dry, remove it from the flame. • Dry Mutton is ready.

Mutton Rezala

Mutton Rezala Ingredients: • 1kg Mutton • 500gm Curd • 100gm Garlic Paste • 50gm Onion Paste • 50gm Ginger paste • 5-6 Red Chilis • 2 tsp White Pepper Powder • 1 drop Kewra Essence • 2 Bay Leaves (Tej Patta) • 3-4 Cinnamon Sticks (Dalchini) • 4 tbsp Oil • Salt to taste

How to make Mutton Rezala:

• Wash mutton thoroughly. Smear it (mix) with salt and white pepper powder all over. • Now, marinate the mutton in the mixture of curd and ginger paste. • Keep it in the refrigerator for at least 30 minutes. • Heat the oil in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil. • Saute (lightly fry) the ingredients and then add the marinated mutton to them. Raise the flame to high. • Stir the mutton until its water comes out. Turn the flame to low. • Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft. • Add kewra essence, when the mutton is properly cooked. • Mutton Rezala is ready to serve.

Mutton Do Pyaza

Mutton pieces cooked with whole spices and curd.

Ingredients

500gms mutton

2 big onions

350 GMS Curd, beaten

20gms ginger-garlic paste

6 Cloves (laung)

4 Cardamoms

1 tsp. Turmeric

1 Cinnamon stick (dal chini)

1 tsp. Garam masala

1 tsp. Chili powder

1 tsp. Cumin seeds, ground

1 tbsp. Coriander powder

1 tbsp. Coriander leaves, sliced

4 tbsp. Oil

Salt according to taste

Method

1. Mix one onions, turmeric, red chilies, cumin seeds, ginger-garlic paste and blend to a fine paste.
2. Heat oil in a pan, slice the other onions , add to the oil and fry well. Also add mutton pieces and cook for 2-3 minutes till it is well browned on all sides.
3. Put the curd, blended mixture, coriander powder, ground cumin seeds, salt and chili powder.
4. Cover tightly and cook over a low fire till the mutton is tender and completely dry.
5. Then fry for a while till the Ghee(clarified butter) separates from the masala.
6. Serve immediately sprinkled with coriander leaves and garam masala.

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 (gol mirch)

1/2 stick cinnamon (dal chini)

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.