MUTTON STEW

Mutton Stew

Ingredients

Mutton – ½ kg /1 lb
Potatoes - 2 (large)
Onion - 1 (large)
Tomato - 1
Green Chillies - 3
Ginger – 10 grams
Cinnamon - 1 big piece
Cloves – 2
Vegetable oil -2 tsp
Coconut – 1
Curry leaves
Salt to taste

Directions

1. Peel and quarter potatoes. Peel and slice onion and ginger. Slit the green chillies.
2. Make three extractions of coconut milk
3. Heat a pan, pour 2 tsp oil,add cinnamon,cloves, sliced onion, ginger and chilies. Cook it on a medium flame till the onion turns glassy.
4. Add the chopped tomatoes and cook it till it is totally mashed.
5. Add the potatoes,mutton pieces,the third extraction of coconut milk and cook it till the mutton and potatoes are done. Add salt to taste.
6. Add the second extraction of coconut milk and bring to boil.
7. Add the first extraction of coconut milk. Bring to boil and remove from flame.
8. Garnish with curryleaves and serve hot.

Mutton Cutlet

Ingredients

Ground lamb – 500 gms
Ginger- garlic paste – 2 tsp
Potatoes – 2 (cut)
Onion (large) -1 (chopped)
Green chillies – 3 (Minced)
Fresh ground pepper – to taste
Egg – 1 (beaten)
Bread crumbs – 2 cup
Coriander leaves – ½ bunch
Cooking oil (for deep frying)
Salt to taste

Directions

1. Pressure cook the mutton(ground lamb) with a little oil, ginger-garlic paste and salt.
2. When it is cooked well, check whether there is water in it, if water is still there then heat till it evaporates.
3. Heat 1 tbsp oil in a pan, add chopped onion, chillies, potatoes and coriander leaves.
4. Cover and cook till the vegetables are well cooked(It should be dry too).
5. Mash all the vegetables. Add the cooked mutton mixture to it. Mix well.
6. Take the mixture, make small balls, flatten them in your palm and make round cutlets.
7. Dip them in beaten egg, coat them evenly with bread crumbs and deep fry in oil or bake until crisp and evenly brown.
8. Serve hot.

Mutton Biriyani

Ingredients

Mutton – 500gms
Basmati Rice – 500 gms (soaked for 10 mins)
Onions – 4 (medium, finely chopped)
Tomatoes – 3 (medium, finely chopped)
Garlic paste -1 tsp
Ginger – 1tsp (finely chopped)
Green chillies – 4 (slit in two)
Red chilly powder – 1 ½ tsp
Coriander powder -1 ½ tsp
Cumin powder -1 tsp
Turmeric powder – ½ tsp
Cloves – 4
Cardamom – 4
Cinnamon – 3’’ piece (broken into small pieces)
Black pepper – a few
Yogurt – 1 ½ cups
Coriander leaves
Cooking oil
Salt to taste
Saffron colour {optional}

Directions
1. Fry onions in oil until golden brown. Add the cloves, cardamom, black pepper and cinnamon sticks.
2. Add the chilly powder, coriander powder, turmeric powder, cumin powder and sauté for a few minutes.
3. Add mutton pieces, ginger, garlic paste, tomatoes and yogurt. Mix well and fry for 10 -15 minutes.
4. Add 1-2 cups of water and cook on low heat until meat is tender.
5. When oil separates from gravy, add green chillies and salt and cook for another 2 minutes and turn the heat off.
6. In another pan, boil rice in 6-8 glasses of water and salt to taste.
7. Drain the water when rice is half done.
8. Set rice and mutton curry in alternate layers in a big cooking pan. Cover and cook on low heat for 5-10 minutes.
9. Garnish with coriander leaves and serve hot.
{Can put hard boiled eggs in the biriyani - optional}

Lamb Curry

Ingredients

Boneless lamb -1 ½ lbs (trimmed of fat and cut into pieces)
Onions – 1 ½ large ( finely chopped)
Minced garlic – 2 tsp
Fresh ginger paste – 1 tbsp
Chilly powder - 1 tsp
Coriander powder – 2 tsp
Pepper powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala – 1 ½ tsp
Diced tomatoes – 1 cup
Yogurt – 1/3 cup
Cloves – 4
Cinnamon sticks – 2’’ piece
Black cardamom pod – 1
Peppercorns – 10
Bay leaves – 2
Cilantro leaves – 2 tbsp
Vegetable oil
Salt to taste

Directions
1. Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
2. When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, stirring frequently.
3. Stir in the ginger paste, garlic, and lamb.
4. Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep it from sticking.
5. Add turmeric, coriander powder,pepper powder,chilly powder and garam masala; stir for 5 minutes.
6. Add diced tomatoes, and cook until meat becomes tender.
7. Whisk the yogurt with a fork; and add to the pan slowly.
8. Then cook until meat is done to your liking and sauce is thickened.
9. Garnish with coriander leaves.