Mutton Recipes Compilation | Ventuno Home Cooking
Its the same routine again. The same cup of coffee in the morning. The same boring meal for lunch and the same dish for dinner as well. This is what happens in every household. After having eaten the same green leafy vegetables or those vegetarian vegetables, its only instinct for us humans to crave some spicy and yummy non-vegetarian dish. So, here to satisfy your cravings, some mutton recipes that are not only easy to make but also taste heavenly!
Ghee - 1 Tbsp
Oil - 1 Tbsp
Onion - 1 no. chopped
Green chilli - 1 no. chopped
Ginger garlic paste - 2 tsp
Tomato - 2 nos chopped
Turmeric powder - 1/2 tsp
Chili powder - 2 Tsp
Garam masala powder - 1 Tsp
Coriander powder - 1 Tsp
Salt to taste
Minced meat - 500 gms
Yogurt/Curd - 1/2 cup
Few Mint leaves
Few Coriander leaves
Saffron in Milk
Dough to seal
For Fried Onions:
Oil - 1/4 cup
Onion - 4 nos thinly sliced
For Cooking Rice:
Basmati Rice - 500 gms (soaked for 30 mins)
Salt - 2 Tsp
Bay leaf - 2 nos
Green Cardamom - 3 nos
Black Cardamom - 2 nos
Piece of Mace/Javitri
Star Anise - 1 nos
Piece of Cinnamon
Oil - 1 Tsp
Take a wide pan add oil and onion, fry till the onion becomes brown. Keep it aside.
Boil water and add soaked basmati rice, salt, bay leaf, green cardamom, black cardamom, mace/javitri, star anise, cinnamon, clove, and oil. Cook the rice until its 3/4th done.
Strain the excess water from the rice and keep it aside.
To the pot add ghee, oil, onion, green chilli and saute it.
Once the onion is transparent add ginger garlic paste. Saute until brown.
Add tomato, turmeric powder, chilli powder, garam masala powder, coriander powder, salt and minced meat. Mix well & cook for 15 minutes.
Add yoghurt/curd and mix well. Close & cook for another 15 minutes.
Check for seasoning. Keep the flame on low, spread the meat evenly.
Add mint leaves, coriander leaves, fried onion and then add cooked rice.
Repeat mint leaves & coriander leaves. Add saffron to the milk & fried onions.
Now close the lid and seal it with dough around the lid. Keep it in dum for 10 minutes.
Turn off the stove & keep in dum for another 5 mins
Break-open the seal & drizzle with Ghee. Gently mix it.
MUTTON PEPPER MASALA
Boneless Mutton - 1 kg
Pound (Ginger, Garlic and Green chilli)
Turmeric powder - 1/2 Tsp.
Chili powder - 1 Tsp.
Garam Masala powder - 1 Tsp.
Cumin powder - 1 Tsp.
Coriander powder - 1 Tsp.
Salt to taste
Pepper - 2 Tsp.
Tomato - 2 no.'s chopped
For Pressure Cooking:
Oil - 2 Tbsp.
Onion - 2 no.'s thinly sliced
Few Curry leaves
Pepper - 1/2 Tsp.
Chopped Coriander leaves
Pound the ginger, garlic and green chillies.
In a mixing bowl add the boneless mutton, pounded masala (ginger, garlic and green chilli), turmeric powder, chilli powder, garam masala powder, cumin powder, coriander powder, salt, pepper and mix well.
Now add chopped tomato and mix well with mutton.
Let it marinate for 1 hour.
For Pressure Cooking:
Heat oil in a pressure cooker. Add onion and curry leaves.
Saute the onions until it turns brown in colour.
Add the marinated mutton pieces and pour enough water.
Pressure cook the mutton till it gets cooked.
Once the mutton is cooked, let the pressure cooker open and let it cook till the water evaporates.
When it becomes a thick masala turn off the stove and check for seasoning.
Finally, add pepper and garnish it with chopped coriander leaves.
Mutton pepper masala is ready, serve hot with parotta, chapati, roti or steaming rice.
Wheat Flour Dough
For Keema Filling:
Oil - 2 Tbsp
Onion - 1 no. finely chopped
Green chili - 1 no. finely chopped
Few cloves of Garlic finely chopped
Piece of Ginger finely chopped
Minced Meat - 250 gms
Turmeric powder - 1/4 Tsp