Mutton Karahi Gosht

 

Mutton Chilli Fry

Indian Mutton Curry - Curry Recipes

Playlists

Popular People - 1  Popular People 2 Popular People 3 Tourist Places - 1 Tourist Places - 2 Tourist Places 3 Recipes 1Recipes 2 Recipes 3 How To  About  Quotes Bhagavad Gita Animals Flowers Fruits & Vegetables Plants Cars & Vehicles Buildings and Structures Indian Recipes 2

 Hindi Movie Songs Hindi-Devotional Songs  Ghazals India Pop Songs Tamil Movie Songs  Tamil Devotional Songs kannada movie songs  Kannada Devotional Songs Telugu Movie Songs Malayalam Movie Songs  Malayalam Devotional Songs  Tulu Movie Songs Tulu Devotional Songs  English Songs Patriotic Songs 
Festivals and Events Travel & Events Health Science and Technology Style Shopping & Markets Pets AnimalsHobbiesandCrafts Home Relationship Personal Care and Style Computers and Electronics Food And EntertainingWork World Finance and Business Family Life Philosophy And Religion Youth Education And Communications

Hindi (हिन्दी)
Hindi (Popular People) लोकप्रिय लोग  Hindi (Tourism) पर्यटन  Hindi (Recipes) - रसोई  

Hindi (How To) कैसे

kannada (ಕನ್ನಡ) Kannada (Popular People) - ಪ್ರಸಿದ್ಧ ವ್ಯಕ್ತಿಗಳು   Kannada (Tourism) - ಪ್ರವಾಸೋದ್ಯಮ 

Kannada (Recipes) ಅಡುಗೆ  Kannada (Religion) ಧರ್ಮ  

Kannada (Building and Structure) - ಕಟ್ಟಡ ಮತ್ತು ರಚನೆ  

Mutton Biryani - South Indian

Ingredients

Basmathi Rice - 2 cups
Water - 2 cups
Mutton / Goat - 1/2 kg
Onion - 2 large, sliced
Tomato - 3 large, sliced
Ginger garlic paste - 1 tbsp
Green chilli - 4 no
Mint & corriander leaves - 3/4 cup chopped
Corriander powder - 2 tsp
Red chilli powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Biryani Masala - 1 tsp
Salt - to tate
Lemon juice - from 1 lemon (medium sized)
Curd - 1 tbsp
Bay leaf - 1
Cinnamon - 2 sticks
Cardamom - 2
Cloves - 2
Star anise - 1
Fennel seeds - 1 tsp
Mace - 2

Marination (minimum 3 hrs - max overnight)

Mutton - 1/2 kg
Curd - 1 tbsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1/3 tsp
Salt

Barbecued Leg of lamb - Moroccan-style

Ingredients

50g butter, melted
3 tbsp olive oil
2 tsp each ground cumin, coriander and praprika
1 tbsp thyme leaves
3 garlic cloves, crushed
zest and juice 1 lemon
1 tsp harissa
2½ kg leg of lamb, butterflied

For the sauce
1 tsp harissa
handful fresh coriander leaves, roughly chopped
300g Greek yogurt

Method

Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.

Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.

Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.

Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.

Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.

For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

Mutton Curry - Indian Curry Recipe

  Ingredients.

1 kg mutton
6-7 small potatoes with skin
3-4 large cubes of papaya (optional)
Mustard oil
Salt to taste
Haldi (turmeric powder)
6-7 large onions (1 cut into big pieces rest to be ground to paste)
2 garlics
½ inch ginger
2 green chilies
2 red chilies (optional instead use ¼ teaspoon black pepper)

Dry Mashala (soak for ½ hr before grind for good aroma)

¼  teaspoon Jeera
¼ teaspoon Dhania
¼ poppy seeds
2 pinches of saunf (I think caraway)

Grind separately for better aroma

2 big sticks of Dalchini (cinnamon)
1 big  ilaichi (cardamom)
1 small ilaichi (cardamom)

METHOD

Grind all the mashalas in to paste. Wash and clean the mutton pieces in water and pat dry. Marinade in salt, turmeric and oil (I tablespoon) keep aside for ½ an hr.

Put oil in a big non stick flat bottom pot. Add oil. Fry the Potatoes and papaya moderately with out salt or haldi. Keep aside. Add generous amount of oil and put the cut onions in it. As it starts turning red add the paste mashalas. Fry till it is halfway done. Add the mutton pieces and cook in a high heat till all the moisture dries up and oil shows up . Now put the lid and put it in low heat .Mutton will start leaving water. After 15-20 minutes remove the lid and stir continuously till the water dries up and mutton pieces stated glazing. Add the potatoes and papaya. Fry little bit. Transfer it into a pressure cooker.Add the Garam mashala or dalchini,elaichi powder) .Wait for two whistles one in high heat and one in low heat. Wait till pressure gets released. Serve hot with Basmati steamed rice or hot Chapattis.

Mutton Biryani - South Indian

Ingredients

Basmathi Rice - 2 cups
Water - 2 cups
Mutton / Goat - 1/2 kg
Onion - 2 large, sliced
Tomato - 3 large, sliced
Ginger garlic paste - 1 tbsp
Green chilli - 4 no
Mint & corriander leaves - 3/4 cup chopped
Corriander powder - 2 tsp
Red chilli powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Biryani Masala - 1 tsp
Salt - to tate
Lemon juice - from 1 lemon (medium sized)
Curd - 1 tbsp
Bay leaf - 1 
Cinnamon - 2 sticks
Cardamom - 2 
Cloves - 2
Star anise - 1
Fennel seeds - 1 tsp
Mace - 2 

Marination (minimum 3 hrs - max overnight)

Mutton - 1/2 kg
Curd - 1 tbsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1/3 tsp
Salt 

Method

1. Wash basmathi rice in cold water 3-4 times, soak in cold water for 30 mins.
2. Pressure cook the marinated mutton for 5- 8 whistles (adjust according to your usual cooking, we love our meat to be soft and tender). Switch off and set aside.
2. In a wide heavy bottom pan heat oil, add the whole spices one by one - Bay leaf, fennel, cardamom, cinnamom, cloves, mace, star anise. Wait for 10-15 seconds for it to sizzle and release all the aroma.
4. Add onions and saute for 3-4 minutes until they have a golden tint. Add the green chillis and tomoto sprinkle some salt and saute. Cook covered for 3 minutes and wait until its cooked and mushy. 
5. Now add the spice powders - red chilli powder, corriander powder, biryani masala, jeera powder and mix well. Add in half of the mint and corriander leaves, beaten curd cook for 1 minute covered.
6. Add the cooked mutton and its juices if any. Mix well bring it to a boil. Add 4 cups water (adjust if you have more water from the cooked meat). Bring this to a boil.
7. Drain the soaking rice and once the water is boiling add the rice. Mix well, check for salt and spices. 
8. Sprinkle the left over mint leaves & corriander leaves mix well. Cook covered in medium flame for 4 minutes. 
9. Lower the flame and place a dosa skillet and keep the biryani pan over it. Cook further in simmer for 8 minutes. Switch off. After 10 minutes open the pan and sprinkle the lemon juice.
10. Serve hot along with raita. 

Mutton Biryani - South Indian by asith-mohan-mangalore