Tag-Archive for » Goat «

Mutton Chops

Incredients:

  • Mutton Chops pieces with bones 500 g
  • Small / big Onions, coarsely cut 150 g
  • Tomato, cut into four quarters-1 no- 50 g
  • Ginger-2″
  • Garlic – 20 gloves
  • Pepper – 1 tps
  • Jeera – 3/4 tps
  • Sombu-1/2 tps
  • Cinnamon – 1/2″
  • Turmeric powder – 1/2 tsp
  • Coriander Powder – 1 tsp
  • Chili Powder – 2 tsp
  • Coriander leaves, coarsely cut, 1/2 cup
  • Oil 50 ml
  • Salt to taste

Method:

  1. Grind dry items -pepper, jeera, sombu, cinnamon, into powder. Add onion, tomato, ginger and garlic to the powder and grind into a paste with a little water. Put the paste into a pressure cooker.
  2. Add mutton pieces, turmeric, coriander and chilli powder, salt and 100 ml water and mix well.
  3. Pressure cook for 3 whistles and simmer for 5 min
  4. Release the pressure, trasfer the contents into a kadai.
  5. Add 8 tsp oil and thicken the sauce in slow fire to desired consistency.
  6. Add cut coriander leaves and serve as a side.

 

Aattukkaal Paya (Goat Leg Gravy)

Ingredients:

  • Goat leg – 4
  • Ginger 2 inch piece
  • Garlic 12 cloves
  • Coconut 100 grams
  • Cashews 10
  • Fennel 2 tsp
  • Khas Khas 4 tsp
  • Green chilies 8
  • Turmeric powder 2 tsp
  • Onion 250 grams finely chopped
  • Tomatoes 50 grams
  • Cinnamon stick 1
  • Cardamoms 5
  • Cloves 5
  • Curry leaves 1
  • Cilantro

Procedure:

  1. Heat the goat legs over open flame to burn off the hair. Clean with water and cut into pieces
  2. Cook the goat leg pieces in a pressure cooker with turmeric powder, crushed ginger, 6 garlic cloves crushed, and enough water. Make sure the meat is fully cooked – the meat must be separating from the bone
  3. Heat oil in a pan and fry green 5 chilies
  4. Grind the coconut, cashews, fennel, and the fried green chilies into fine paste and add to the boiled meat
  5. Put oil in a pan and fry cinnamon, clove, cardamons, 2 garlic cloves chopped, onion, 3 green chilies slit lengthwise, and saute till the onions turn golden brown
  6. Add the mutton and spice mix from step 4 and cook for 5 more minutes
  7. Garnish with curry leaves and cilantro

Mutton Rasam/Soup

Ingredients:

  • Mutton stock
  • Tamarind paste 1 tbsp
  • Black pepper 1 tsp
  • Garlic 2 cloves paste
  • Cumin 11/2 tsp
  • Turmeric powder 1 pinch
  • Tomato 1
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Onion 1/2 chopped
  • Curry leaves

Procedure:

  1. Dissolve the tamarind paste in 1 cup water
  2. Grind the pepper, garlic, and cumin into paste and add the paste, salt, and turmeric powder to the tamarind water
  3. Crush the tomato into the mix
  4. In a pan heat 2 tsp oil and fry the mustard seeds, urad dal, chopped onions, and curry leaves.
  5. When the onions turn golden brown pour in the mix from step 3
  6. When it starts to boil turn off the stove and add the mutton stock
  7. Garnish with cilantro

Meatball Fry

Ingredients:

  • Mutton 500 grams (1 lb) boneless minced
  • Fennel 2 tsp
  • Red chilies 10
  • Roasted split chick peas 1½ cup
  • Cinnamon 1 cm stick
  • Cloves 1
  • Coconut 1 cup
  • Pearl onions 1 cup
  • Curry leaves – chopped

Procedure:

  1. Wash the minced mutton and drain all the water from it
  2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
  3. Grind the coconut into paste and then add the pearl onions and grind again
  4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls
  5. Fry the meatballs in oil till golden brown

Note 1: The meatballs don’t absorb oil when fried, so a lot of oil is not needed to fry
Note 2: Don’t add water when making the paste or else the meatballs will break up when frying

Mutton Kulambu

Ingredients:

  • Mutton 500 grams (1 lbs). Mix of boneless & bone-in meat
  • Coconut 1 cup
  • Fennel 1 tsp
  • Pearl onions 1½ cup cut in half
  • Pearl onions ½ cup finely chopped
  • Tomatoes ½ cup
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Ginger 1 inch piece crushed
  • Curry leaves
  • Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
  • Cinnamon stick 1

Procedure:

  1. Prep:
    • Grind the coconut and fennel into fine paste
  2. Take 8 cups of water or the mutton stock in a pot
  3. Add the cut-in-half onions, tomatoes, and the vegetables
  4. Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
  5. Once the vegetables are cooked and the raw chili powder smell is gone add the cooked mutton pieces and the coconut/fennel paste
  6. Once the kulambu starts to boil turn off the stove and garnish
  7. Garnish:
    • Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
    • Immediately add ginger and garlic paste and stir
    • Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes

Meatball Kulambu

Meatballs:

Ingredients:

  • Mutton 500 grams (1 lb) boneless minced
  • Fennel 2 tsp
  • Red chilies 10
  • Roasted split chick peas 1½ cup
  • Cinnamon 1 cm stick
  • Cloves 1
  • Coconut 1 cup
  • Pearl onions 1 cup
  • Curry leaves chopped
  • Vegetables Drumsticks (1) or Eggplant (2)

Procedure:

  1. Wash the minced mutton and drain all the water from it
  2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
  3. Grind the coconut into paste and then add the pearl onions and grind again
  4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls

Kulambu:

Ingredients:

  • Coconut 1 cup
  • Fennel 1 tsp
  • Pearl onions 1½ cup cut in half
  • Pearl onions ½ cup finely chopped
  • Tomatoes ½ cup
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Ginger 1 inch piece crushed
  • Curry leaves
  • Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
  • Cinnamon stick 1

Procedure:

  1. Prep:
    • Grind the coconut and fennel into fine paste
  2. Take 8 cups of water or the mutton stock in a pot
  3. Add the cut-in-half onions, tomatoes, and the vegetables
  4. Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
  5. Once the vegetables are cooked and the raw chili powder smell is gone add the coconut/fennel paste
  6. Once the kulambu starts to boil add the mutton balls and cook for 10 minutes
  7. Turn off the stove and garnish
  8. Garnish:
    • Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
    • Immediately add ginger and garlic paste and stir
    • Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes

Mutton Liver Pepper Fry

Ingredients:

  • Mutton liver 500 grams (1 lbs)
  • Onions 1 cups; fine, small pieces
  • Tomatoes 1 cups; finely chopped
  • Ginger 1 inch piece
  • Garlic 6 cloves ground into fine paste
  • Fennel 1 tsp crushed
  • Pepper 3 tsp crushed
  • Curry leaves
  • Cilantro

Procedure:

  1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
  2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
  3. Add onions and fry till lightly browned
  4. Add tomatoes and try till it’s brown
  5. Add a little bit of salt and fry for a few minutes
  6. Add chili powder, coriander powder, turmeric powder, garam masala, half the pepper powder and stir for a minute
  7. Add salt and the mutton stock
  8. Add the mutton liver when the gravy starts to thicken
  9. When the gravy thickens add the rest of the pepper powder and stir for a minute
  10. Turn off the stove and garnish with cilantro

Mutton Pepper Fry

Ingredients:

  • Mutton 500 grams (1 lbs)
  • Onions 1 cups; fine, small pieces
  • Tomatoes 1 cups; finely chopped
  • Ginger 1 inch piece
  • Garlic 6 cloves ground into fine paste
  • Fennel 1 tsp crushed
  • Pepper 3 tsp crushed
  • Curry leaves
  • Cilantro

Procedure:

  1. Prep:
    • Add 1 pinch turmeric powder and 1 spoon ginger & garlic paste, water to the mutton and pressure cook
  2. Add ½ cup oil to pan and add the crushed fennel and fry lightly
  3. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
  4. Add onions and fry till lightly browned
  5. Add tomatoes and try till it’s brown
  6. Add a little bit of salt and fry for a few minutes
  7. Add chili powder, coriander powder, turmeric powder, garam masala, half the pepper powder and stir for a minute
  8. Add salt and the mutton stock
  9. Add the mutton when the gravy starts to thicken
  10. When the gravy thickens add the rest of the pepper powder and stir for a minute
  11. Turn off the stove and garnish with cilantro

Mutton Liver Fry

Ingredients:

  • Mutton Liver 500 grams (1 lbs)
  • Onions 1 cups; fine, small pieces
  • Tomatoes 1 cups; finely chopped
  • Ginger 1 inch piece
  • Garlic 6 cloves ground into fine paste
  • Fennel 1 tsp crushed
  • Chili powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 2 pinches
  • Garam masala 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Add ½ cup oil to pan and add the crushed fennel and fry lightly
  2. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
  3. Add onions and fry till lightly browned
  4. Add tomatoes and try till it’s brown
  5. Add chili powder, coriander powder, turmeric powder, garam masala and stir for a minute
  6. Add salt and the mutton stock
  7. Add the mutton liver pieces when the gravy starts to thicken
  8. When the gravy thickens turn off the stove and garnish with cilantro

Mutton Fry

Ingredients:

  • Mutton 500 grams (1 lbs)
  • Onions 1 cups; fine, small pieces
  • Tomatoes 1 cups; finely chopped
  • Ginger 1 inch piece
  • Garlic 6 cloves ground into fine paste
  • Fennel 1 tsp crushed
  • Chili powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 2 pinches
  • Garam masala 1 tsp
  • Curry leaves
  • Cilantro

Procedure:

  1. Prep:
    • Add 1 pinch turmeric powder and 1 spoon ginger& garlic paste, water to the mutton and pressure cook
  2. Add ½ cup oil to pan and add the crushed fennel and fry lightly
  3. Add curry leaves and immediately add ginger & garlic paste and stir for a few seconds
  4. Add onions and fry till lightly browned
  5. Add tomatoes and try till it’s brown
  6. Add chili powder, coriander powder, turmeric powder, garam masala and stir for a minute
  7. Add salt and the mutton stock
  8. Add the mutton when the gravy starts to thicken
  9. When the gravy thickens turn off the stove and garnish with cilantro