Category: 3. Mutton Recipes

Ingredients:

• For the lamb:
• 4 onions, sliced
• 1 1/2 cup almond paste
• 5 tsp ghee
• 2 cinnamon sticks
• 6-7 green cardamom
• 3-4 cloves
• 1 piece mace
• 2-3 bay leaves
• 3 1/2 tsp garlic paste
• 1 1/2 tsp ginger paste
• 1 kg lamb
• salt
• rose water (infused with 4-5 strands of saffron)
• 1 tsp yellow chilli powder
• For the cream:
• 1 cup yogurt
• 1 tsp yellow chilli powder
• 1/2 tsp black pepper powder
• 1 tsp coriander seed powder
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• garam masala:
• 1/4 tsp clove powder
• 1/2 tsp green cardamom powder
• 1/2 tsp rose petal powder
• 1/4 tsp nutmeg powder
• 1/4 tsp black cardamom powder
• 1/2 tsp fennel powder
• 1/4 tsp cinnamon powder
• 1/4 tsp mace powder
• For the paste:
• 2 onions, sliced
• 1 cup cream/malai

Directions:

1. For the cream, take the yogurt and yellow chilli powder, black pepper powder, coriander seeds powder, cumin powder, red chilli powder, turmeric powder and mix well.

2. For the garam masala, take a bowl and mix the clove powder, green cardamom powder, rose petal powder, nutmeg powder, black cardamom powder, fennel powder, cinnamon powder, mace together.

3. For the paste, fry the sliced onions till they brown. Strain the onions, mix the cream and blend to a fine paste.

4. Heat ghee in a pot and add cinnamon, green cardamom, cloves, mace, bay leaves. Roast these spices and add the ginger paste and garlic paste.

5. When the paste browns, add the sliced onions and 1 tsp ghee. Wait till the onions are a pale pink and the lamb, salt (to taste) and roast.

6. Once the lamb has seared, add the yogurt cream and almond paste. Pour water into the pot and let it simmer to cook in its own heat.

7. When it is almost done, add the garam masala and rose water infused with saffron to the lamb.

8. Take the lamb off the heat and transfer the individual pieces to a lagan. Sprinkle 1 tsp yellow chilli powder, add the onion paste and strain the gravy on top of the lamb.

9. Cover the lagan with a foil and put on low heat to cook.

10. Serve hot.

Ingredients:

• 1 Kg meat-cut into pieces
• 5 cups water
• 2 1/4 tsp salt
• 1 tbsp ground garlic
• 1 cup pure ghee
• 4 Cloves
• 8 Green cardamoms
• 5 tsp turmeric powder
• 2 tbsp onion paste-fried
• 4 tsp Kashmiri red chilli powder-dissolved in a cup of water
• 1/2 tsp 1saffron-ground and added to 2 tbsp warm water
• 1 cup dry cockscomb (mawal) flowers-heated with a cup of water
• 1/4 tsp black pepper powder

Directions:

1. Boil the meat in the water; remove the scum with a ladle until the water is clear.

2. Add the salt and the garlic. Boil until the meat is half done.

3. Remove from heat and take out the pieces of the meat. Wash them in a pan of cold water. Keep the meat aside. Then strain the water through a fine sieve and collect it in another pan.

4. Return this pan to the heat and bring the water to a boil and add the meat. Meanwhile, heat the ghee in a pan; add the cloves, and saute until they crackle.

5. Remove from heat and sprinkle a tbsp of water and cover.

6. To the boiling water, add the green cardamoms, turmeric powder, clove-flavored ghee and the onion paste. Boil for another 10 minutes.

7. Stir in the red chilli water. Reduce heat and cook covered until the meat is tender.

8. Add the cockscomb flower extract, saffron water and black pepper powder.

9. Mix well and bring rapidly to a boil.

Ingredients:

• Mutton paye 6 (roasted)
• Brown onion grinded ½ cup
• Ginger garlic 2 tbsp
• Coriander powder 3 tsp
• Chili powder 3 tsp
• Allspice 1 tsp
• Turmeric ¼ tsp
• Salt 2 tsp
• Yogurt ½ cup
• Mix whole spices 1 tbsp
• Oil ½ cup
• Green chilies for garnish
• Coriander leaves for garnish
• Lemon slices for garnish
• Ginger slice for garnish

Method:

1. Heat oil add whole spices, ginger garlic paste, chili powder, coriander powder, turmeric, salt, fry well add in yogurt, fried onion and paye, fry well add 6 cups water, cover and cook till soft and tender. Lastly add allspice powder, serve sprinkled with coriander leaves, ginger slice, green chilies and lemon.

Ingredients:

For Kofa (meatballs)

• 400 gram chicken mince
• 3 medium sliced bread, soaked in water for 2 seconds and squeezed.
• ½ onion, chopped finely and water squeezed and discarded
• 1 inch ginger chopped finely
• 3/4-1 tablespoon green chilli paste, less or more to taste
• 1 tablespoon cream
• 1 teaspoon garlic paste
• ½ tablespoon coriander powder
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• ¼ teaspoon black pepper powder
• Salt, to taste

For Curry

• ¼ cup Oil
• 1 onion, blended into paste

Spices

• 1 tablespoon green chilli paste
• ½ tablespoon ginger garlic paste
• ½ tablespoon coriander powder
• 1 teaspoon cumin seeds
• 6 black pepper
• 3 button red chilli
• Salt, to taste

Other

• 1 cup yogurt
• ¼ cup coconut milk powder
• ¼ cup cream
• ¼ milk

Garnish (optional)

• 1 tablespoon butter
• Black pepper, to taste

 Instructions:

For kofta

1. Mix all ingredients of kofta to make soft dough. (Mix 1 extra tablespoon cream if dough is not soft.) Refrigerate for 30 minutes.
2. Grease fingers with oil and roll out 1 inch kofta balls from dough. Refrigerate again until required.

For curry

1. In a wide based skillet, fry onion paste for 3 minutes until onion water dries and you see oil on sides.
2. Add all spices and fry for 1 minute until fragrant.
3. Now, add ¼ cup water and mix. Add kofta balls one by one in skillet. Cover and cook for 7-10 minutes on low heat. To mix, hold skillet with napkins and shake. (Do not mix with spoon until color of kofta completely changes to whitish.)
4. Mix yogurt, cream, coconut milk and milk in bowl and pour over kofta. Mix slowly and carefully. Cook for another 7-10 minutes on low flame so until a little oil rises on side of pan.
5. Add milk and water to thin gravy to desired consistency and bring curry to boil again.
6. Garnish with butter and pepper powder.

Notes

Mince made with chicken thigh make best kofta. Add less or no cream in kofta if using chicken thigh mince.The kofta dough should be soft, or your chicken kofta will turn hard after cooking.You can add butter or cream to make dough soft.

 Nutrition Information

Serving: 1serving ,Calories: 450kcal ,Carbohydrates: 21g ,Protein: 20g ,Fat: 33g ,Saturated Fat: 13g ,Trans Fat: 1g ,Cholesterol: 96mg ,Sodium: 212mg ,Potassium: 646mg ,Fiber: 2g ,Sugar: 6g ,Vitamin A: 368IU ,Vitamin C: 4mg ,Calcium: 129mg ,Iron: 2mg

Ingredients:

• 500 gm ground meat / mince, beef / mutton / lamb
• ½ cup oil, see notes 1
• 2 medium (325 gm) onion, sliced, about 2 cups)
• 3 medium (300 gm) tomatoes, chopped

Spices

• 1 tablespoon cumin powder, preferably roasted and grounded
• 1 ½ tablespoon coriander powder, preferably roasted and grounded
• ½ tablespoon red chilli flakes, less or skip to reduce heat
• 4 cloves
• 8-10 black pepper, or less
• ½ inch cinnamon stick
• 1 whole black cardamom
• 1 tablespoon minced green chili , or less
• ½ tablespoon minced garlic
• ½ tablespoon minced ginger

Other

• 2 tablespoon lemon juice
• ½ cup yogurt, whipped
• 2 tablespoon butter, optional

Garnish

• 3-4 jalapeno peppers, thick slices
• 2 inch ginger, cut in julienne
• ¼ cup fresh coriander, chopped
• ¼ teaspoon black pepper powder, preferably freshly grounded

 Instructions

1. In a wok or large pan fry the onions in hot oil for 10 minutes on medium heat until light golden. Stir occasionally in the beginning for even cooking then more frequently as onion slices start to separate as threads.
2. Reduce heat and add whole and ground spices first, give it a stir then add ginger paste, green chili paste and garlic paste. Fry for few seconds.
3. Then add chopped or pureed tomatoes and salt, mix well, and cover. Cook for 3-5 minutes until tomatoes are soft.
4. Next, add mince meat, mix well and cover again. Cook for 12 minutes on medium heat.
5. Add whipped yogurt, butter, and lemon juice and fry (bhunna) qeema on medium-high heat, until oil separates and you see a brownish tinge.(For gravy: At this stage you may keep it dry or add up to ¾ cup water and cook for another 15 minutes on low-heat for bhuna keema gravy.)
6. Add pepper powder, sliced jalapeno, fresh coriander, and ginger slices for garnish.

Notes

1. Oil: Bhuna means to fry and you need to add ½ cup to fry onion and have the best taste. However, you can skim a layer of oil from the top once keema is cooked to reduce the oil. You can add less oil if ground meat already has high fat.)
2. Corriander and cumin: Use roasted and grounded coriander for best taste. See the tips section above for how to do it from coriander seeds.)
3. Use fresh spices like freshly minced ginger, garlic, and green chilies for the best taste. If in hurry you can substitute with ginger paste, garlic paste, green chili paste.
4. If making kheema for picnic or travel or canning, add more oil while cooking. You can always remove the extra layer of oil from the top after heating, the oil layer on top protects food from spoiling and increases shelf life.
5. With some leftover keema you can make a tasty Bohra Lasanyo breakfast.

 Nutrition Information

Calories: 302kcal ,Carbohydrates: 8g ,Protein: 3g ,Fat: 30g ,Saturated Fat: 3g ,Polyunsaturated Fat: 8g ,Monounsaturated Fat: 19g ,Trans Fat: 1g ,Cholesterol: 5mg ,Sodium: 44mg ,Potassium: 225mg ,Fiber: 3g ,Sugar: 3g ,Vitamin A: 558IU ,Vitamin C: 17mg ,Calcium: 94mg ,Iron: 2mg

Ingredients:

• ½ cup oil
• 1 medium (125 gram) onion, finely sliced

Spices

• 2 tablespoon ginger garlic paste
• ½ tablespoon small green chilli paste
• ½ tablespoon coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ¼ teaspoon black pepper

Other

• 2 (200 gram) tomato, purred or sliced
• 1/3 cup yogurt
• 1 tablespoon dried fenugreek leaves
• 500 grams ( 1.1 pound) lamb or beef Liver, cut in to small pieces
• 1 teaspoon salt
• 2 tablespoon butter or ghee, optional
• 1 fistful coriander leaves, chopped
• 3 medium green chillies, sliced
• 2 inch ginger sliced
• 2 lemon wedges, optional

 Instructions:

1. In a wok, fry onion on slow heat for 7-10 minutes. When onion slices are very soft increase heat to medium and stir constantly until lightly golden.
2. Mix in ingredients in the spice list and give it a stir. When spices sizzle adds tomatoes. Cover and cook on medium heat for 5-7 minutes. When tomatoes are soft stir on high heat and dry all tomato water.
3. When oil separates on sides of wok pour in yogurt and fenugreek leaves. Sear for another 2 minutes.
4. Now, mix in liver pieces and stir for a minute until color changes. Cover and cook for 2 minutes on medium flame. Remove lid, sprinkle salt. Cook for another 2 minutes on high heat with constant stirring.
5. Finally, remove from heat and cover the pot and rest it for 10 minutes at least. The steam in the pot will cook the liver completely.
6. Reheat on high flame and and add butter, green chillies, green corianders and ginger. Burn any excess water and sear until oil seperate at the side of pan. (Bhunofy for 1-2 minute).
7. Serve immediately with lemon wedges.

Notes

You can add ½ teaspoon chat masala and ½ teaspoon garam masala along with garnishing to make it spicy liver fry (AKA, chatpatti fry kaleji).

 Nutrition Information

Calories: 504kcal ,Carbohydrates: 10g ,Protein: 27g ,Fat: 39g ,Saturated Fat: 5g ,Polyunsaturated Fat: 10g ,Monounsaturated Fat: 21g ,Trans Fat: 1g ,Cholesterol: 346mg ,Sodium: 874mg ,Potassium: 476mg ,Fiber: 2g ,Sugar: 3g ,Vitamin A: 21571IU ,Vitamin C: 11mg ,Calcium: 48mg ,Iron: 7mg

Ingredients:

• 400 grams trotters of goat, (bakra ka paya)
• 200 gram bone marrow, (nalli)
• 5 tablespoon oil or ghee
• 2 onions, , medium, roughly sliced
• 1½ liter water for slow cooking or ¾ litre for pressure cooker.
• 3 tablespoon wheat flour

Spices

• 1 tablespoon green chilli paste, (hari mirch)
• 1 tablespoon ginger garlic paste, (lahsun adrak)
• ½ teaspoon turmeric, (haldi)
• 1 teaspoon cumin, (zeera)
• 1 tablespoon coriander powder
• 4 cloves
• 6 pepper corns

Tempering

• 3 tablespoon fresh coriander,, chopped
• 6-8 freshly grounded black pepper, (kali mirch)

Directions:

STEP BY STEP GREEN MASALA PAYA RECIPE

Fry roughly sliced onions until soft.

Add spices to the onions and fry for one minute.

Add trotter.

Cook for 2-3 three minutes.

Fill pot with water. Cover and cook for 35 minutes in pressure cooker or slow cooking over night.

Next day, mix wheat flour and water.

Add wheat flour mixture to cooked trotter.

Fry coriander and pepper in butter.

Pour tempering over trotter. Adjust salt and thickness. Cook for 15 minutes on medium flame.( a little lemon juice can be added)

Nutrition Information

Calories: 340kcal ,Carbohydrates: 10g ,Protein: 3g ,Fat: 33g ,Saturated Fat: 1g ,Trans Fat: 1g ,Sodium: 15mg ,Potassium: 114mg ,Fiber: 2g ,Sugar: 2g ,Vitamin A: 82IU ,Vitamin C: 4mg ,Calcium: 29mg ,Iron: 2mg

Ingredients:

Spice Mix

• 6-8 whole round red chillies
• 1 tablespoon coriander
• 1 tablespoon cumin
• 1 tablespoon red chilli powder
• 1 teaspoon Garam Masala Powder
• 1 teaspoon salt

Marination

• 1½ kg mutton leg
• 4 tablespoon lemon juice
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• ½ cup yogurt

Gravy

• 1/3 cup cream
• 3 tablespoon chilli garlic sauce or ketchup

Tempering

• 2 tablespoon oil
• 1 tablespoon garlic
• ½ teaspoon cumin
• 3 green chillies
• 12 curry leaves
• ½ cup water , to spread over baking tray

Garnish

• Onion rings
• Lemon wedges

 Instructions:

Prepare Spice Mix

Heat a pan and dry roast cumin seeds, coriander seeds, and red button chiles for 30 seconds. Now, also add powdered spices that are red chilli powder, whole spice powder, and salt. Roast for 2-3 seconds and transfer to a food processor.

Grind spice in to a fine powder.Pass spice mix through a fine sieve.

Grind the remains in a sieve a second time. Sieve the spice mix once more and discards the remains now.

Spice Mix is read. (See ‘Tips’ above the recipe card for more information and variations.)

Marination:

In the spice mix bowl, add yogurt, ginger, garlic, and lemon juice. Mix well and set aside.

Wash Lamb/Mutton Leg thoroughly and remove excess fat. Pierce the leg all around with a fork. Pierce should be deep. Rub the spice mix paste all over the mutton leg and marinate it overnight for 8-12 in the fridge.

Next day, add two cups of water and mutton leg in large pot and cook on medium heat for 2-3 hours. Check at the interval of 30 minutes or as needed. Adjust heat and water as needed. Flip the mutton leg once or twice while cooking. Mutton should get very tender.

Mutton is ready and most of the water has dried. (If you like a little gravy and cooking it pot, do not dry all water.)

In a bowl, take tomato ketchup, cream and gravy from lamb. Mix well. (You can also add chili garlic sauce instead of ketchup if you like spicy food.)

If Baking: Just before serving transfer mutton leg to a baking tray if baking and cover the leg with ketchup, cream sauce. Also preheat the oven at 300 F.

If cooking in pot: Simply pour ketchup cream gravy in pot and mix well.

Heat oil in a small vessel and add all ingredient of tempering. Cook for 1 minute on medium heat. Then pour tempering over the mutton leg.

So here is the raan roast covered with sauce and tempering. (Note: Add half cup water in the tray so mutton leg doesn’t burn from the bottom and it will also keep the raan moist.)

If cooking pot: Cover pot immediately after adding tempering. Simmer raan for 5-7 minutes low heat until thoroughly heated. Then serve. ( You may add a cup of water if you like moist and juicy raan.)

Baking Mutton leg at 300F for 5-7 minutes until toasted. (Add about a half cup of water to the tray.)

So that how yummy the Lamb’s leg or raan roast turns out.

 Nutrition Information

Calories: 696kcal

Ingredients:

Marination

• 1 ¼ Kg lamb Leg
• 2 tablespoon yogurt
• 1 ½ tablespoon ginger garlic paste
• 1½ to 2 tablespoon green chilli paste, less or more to taste
• Salt , to taste

Gravy

• 2 tablespoon oil
• 1 fist full cashew nut, powdered
• 1 tablespoon coriander seeds, freshly roasted and grounded
• ½ tablespoon cumin seeds, freshly roasted and grounded
• 1 cup yogurt
• ½ cup milk

Tempering

• 2 tablespoon oil
• ½ tablespoon chopped garlic
• 5-7 round red chillies
• 2 twigs curry leaves

Garnish:

• Cashew halves
• Lemon wedges

 Instructions:

Marinate

1. In a pot marinate lamb leg, green chilli, ginger garlic paste, salt and yogurt. Mix well and marinate 12-18 hour in refrigerator.

Cook

1. In a thick bottomed wide pan, take lamb leg and fill water to immerse barely half of lamb leg. You’ll need to turn lamb leg from side to side after every 40 minutes. Cook for about 2 or more hour on slow heat until very tender and water dries completely.

For Gravy

1. Add 2 tablespoon oil, cashew, corriander, and cumin powder in lamb leg and fry turning from side to side for 3-4 minutes until light golden. (Bhunna)
2. Finally, add whipped yogurt and milk, bring to boil. Then cover pot and simmer for 7 minutes on low heat until oil separate on sides.

Tempering

1. In a pan, fry cumin, coriander and round red chillies for 1 minutes. Pour tempering over the lamb leg and cover the pan. Garnish with cashew halves.

Notes

If gravy is too thick for you thin out with more milk and/or water. You can also substitute cashew with almonds. You can add 3 tablespoon lemon juice in the last for a tarty lamb leg.

 Nutrition Information:

Calories: 498kcal ,Carbohydrates: 9g ,Protein: 46g ,Fat: 30g ,Saturated Fat: 7g ,Trans Fat: 1g ,Cholesterol: 138mg ,Sodium: 192mg ,Potassium: 818mg ,Fiber: 1g ,Sugar: 6g ,Vitamin A: 333IU ,Vitamin C: 22mg ,Calcium: 158mg ,Iron: 5mg

 Ingredients:

For Hara Masala

• 3 inch ginger
• 8 cloves of garlic
• 10 green chillies

For wheat prep

• ½ KG whole wheat, ( geho) soaked overnight
• 125 grams barley pearls, (jauw) soaked overnight
• Water , as required
• 1½ tablespoon hara masala, as prepared
• salt, to taste

For meat Preps

• 750 grams meat pieces with bones, Mutton or Beef, I used mutton leg
• 3 tablespoon of Hara masala
• 2 tablespoon coriander powder, (dhaya)
• 1 tablespoon cumin seeds, (zeera)
• 1 tablespoon red chilli powder
• ½ teaspoon black pepper
• 4 cloves, (laung)
• 3 inch cinnamon stick, (dal cheeni)
• 1 black cardamon, (bari elaichi)
• salt to taste
• 1½ cups water

For Fried onions

• 2 cups oil
• 6 medium onion, sliced

For Tempering

• 2 tablespoon fennel seed, , powdered (sauf)
• ½ tablespoon red chilli powder
• 1 teaspoon whole spices powder, (garam masala)
• 3 green chillies sliced
• 1 tablespoon chopped ginger
• 1 tablespoon chopped garlic
• 1 teaspoon ginger powder, (soonth)

Accompaniments ( not included in nutrition calculation)

• Karhi, same as pakora curry
• Karak Double roti
• Bharta, (eggplant salad)
• Chat masala
• lemon wedges
• 3 inch ginger thinly sliced
• 2 green chillies thinly sliced

 Instructions:

For Hara Masala

1. Blend green chillies, garlic and ginger together to make a paste called hara masala.

For Wheat Preparation

1. Drain the water of soaked wheat and barley.
2. In a thick based pot put soaked wheat, soaked barley, hara masala and enough water to fill pot 2 inch above the grains. Cook for about 1 hour on medium flame until soft and mushy. Cooking time may vary.
3. Let the wheat cool. Then blend with immersion blender or jug blender. Add more water if needed for easy blending. ( Do not make thin paste keep the wheat mixture a little gritty)

For Meat Preparation

1. In another pot put all the ingredient of meat preps and cook for 30 minutes on medium flame until tender. The meat should easily shred when pressed with fork.
2. Pour all gravy of meat in prepared wheat pot and let the meat cool. (Grinds grain after adding this liquid gravy to grains.)
3. Separate the bones from meat and pound with metal mortar (dasta) to separate meat thread.
4. Discard the bones and add the meat to the wheat pot.
5. Mix well and resume cooking on low heat.

Pounding (ghotna) :

1. Haleem needs to be pounded in circular motion to create sticky consistency (laice). You can use a traditional haleem pounder (ghotna) for this or use a sturdy wooden spatula. You might need to add more water to adjust consistency.
2. While haleem cooks on slow flame mix haleem in circular motion clockwise and anti clockwise for 10 minutes, with interval. (The haleem will splutter, reduce flame or turn off flame if needed while pounding).

Fried onions

1. While wheat and meat cooks and cools, prepare garnish.
2. Fry sliced onions in a wok in three batches until golden. Remove fried onion from wok with slotted spoon. Drain excess oil of each batch in strainer and shake strainer to separate onion threads. Then spread on kitchen towel for crispiest golden onions.
3. Save the oil after frying last batch for tempering.

For tempering

1. In the same wok, heat remaining oil and add all ingredients of tempering. Fry for 1 minute until fragrant and add to haleem.
2. Adjust salt and add chat masala if you like spicy haleem.
3. Serve hot haleem with accompaniments and fried onions. Enjoy!

Notes

Nutrition Calculation is of a bowl of haleem only. Doesn’t include kadhi or roti or bread.You can use boneless meat too, but bone add more flavor.You can shred your meat in chopper as well, if meat is tough.Every time you stir while cooking and reheating make sure haleem doesn’t stick on bottom of pot. Rub the spatula and remove haleem that stick on bottom. You can put a griddle under pot if your pot is not thick enough and haleem stick again and again. Adjust heat accordingly.

 Nutrition Information

Serving: 1bowl ,Calories: 716kcal ,Carbohydrates: 60g ,Protein: 17g ,Fat: 48g ,Saturated Fat: 4g ,Trans Fat: 1g ,Cholesterol: 21mg ,Sodium: 210mg ,Potassium: 433mg ,Fiber: 7g ,Sugar: 5g ,Vitamin A: 371IU ,Vitamin C: 12mg ,Calcium: 85mg ,Iron: 4mg