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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! KEEMA BIRYANI Ingredients: 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: Water 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 Few Clove Oil - 1 Tsp Method: 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 Ingredients: For Marination: 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 Water Pepper - 1/2 Tsp. Chopped Coriander leaves Method: For Marination: 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. KEEMA PARATHA Ingredients: Wheat Flour Dough Ghee 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 Chili

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