Tag-Archive for » Mutton «

Mutton Kulambu

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Mutton 500 grams (1 lbs). Mix of boneless & bone-in meat
  • Bengal gram (channa dhal) 1 cup
  • 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 4 cups of water in a pot, bring it to boil, add channa dhal and cook for 10min, removing dusty broth floating on top.
  3. Add 4 cups of mutton stock. 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, allow it boil for 2-3 min, 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
Category: Main Course (NV), Non-Vegetarian  Tags: , , ,  Leave a Comment

Meatball Kulambu

Sunday, November 02nd, 2008 | Author:

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
Category: Main Course (NV), Non-Vegetarian  Tags: , , , ,  Leave a Comment

Mutton Liver Pepper Fry

Sunday, November 02nd, 2008 | Author:

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
Category: Main Course (NV), Non-Vegetarian  Tags: , , , ,  Leave a Comment

Mutton Pepper Fry

Sunday, November 02nd, 2008 | Author:

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
Category: Main Course (NV), Non-Vegetarian  Tags: , , ,  Leave a Comment

Mutton Liver Fry

Sunday, November 02nd, 2008 | Author:

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
Category: Main Course (NV), Non-Vegetarian  Tags: , , , ,  Leave a Comment

Mutton Fry

Sunday, November 02nd, 2008 | Author:

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
Category: Main Course (NV), Non-Vegetarian  Tags: , , ,  Leave a Comment

Mutton Gravy

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Mutton 500 grams (1 lbs)
  • Onions 4 cups; fine, small pieces
  • Tomatoes 2 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 4 cups water and cook covered in slow fire
  8. Add the mutton when the gravy starts to thicken
  9. When the gravy thickens turn off the stove and garnish with cilantro
Category: Main Course (NV), Non-Vegetarian  Tags: , , , ,  Leave a Comment

Mutton Korma

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Mutton
  • Coconut 1½ cup
  • Green chilies 8
  • Khas Khas (Poppy seeds) 2 tsp
  • Onions 2 cups; cut into thin 1 inch pieces
  • Tomatoes 1 cup; thin slices
  • Ginger 1 inch
  • Garlic cloves 8
  • Fennel seeds 1 tsp; ground into powder
  • Cinnamon 1 inch
  • Cloves 3
  • Cardamom 2
  • Curry leaves to garnish
  • Cilantro to garnish
  • Turmeric powder 2 pinches
  • Red chili powder ½ tsp
  • Coriander powder 1 tsp

Procedure:

  1. Prep:
    • Add 1 pinch turmeric powder, 1 tsp ginger garlic paste to the mutton and cook in pressure cooker with water
    • Grind the ginger and garlic into paste
    • Soak the khas khas in hot water
  2. Fry green chilies in oil till it has white spots and the grind into paste along with coconut, fennel, and khas khas
  3. Put some oil in pan and add the crushed fennel, cinnamon, cloves, and cardamom and let it splutter
  4. Add the ginger and garlic paste, stir and immediately add the onions
  5. Fry till the onions are light brown and then add the tomatoes
  6. Fry till the onions and tomatoes have browned and then add turmeric powder, red chili powder, and coriander powder and fry for a few minutes
  7. Add the curry leaves and salt and continue to fry for few more minutes
  8. Add the coconut-etc paste from step 2, the cooked mutton pieces and add the mutton stock left over from cooking the mutton in the pressure cooker. If needed add water
  9. Let the kurma boil till the raw coconut smell is gone
  10. Turn off the stove and garnish the kurma with cilantro
Category: Main Course (NV)  Tags: , , ,  Leave a Comment

Mutton Biriyani

Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Mutton 500 grams
  • Basmati rice 500 grams (soak in water for 30 minutes)
  • Onions 3 cups thinly sliced
  • Tomatoes 2 cups thinly sliced
  • Ginger 2 inch piece
  • Garlic 10 cloves
  • Green chilies 10 slit lengthwise and sautéed in oil and ground into paste along with ginger and garlic
  • Cinnamon two 1 inch sticks
  • Cloves 4
  • Cardamom 3
  • Bay leaf 1
  • Red chili powder ¼ tsp
  • Turmeric 1 pinch
  • Yogurt 1 cup
  • Mint 1 handful
  • Cilantro 1 handful
  • Ghee ½ cup
  • Oil 1 cup

Procedure:

  1. Add ½ cup oil to the pan and keep the stove on medium heat
  2. Once the oil is hot add cinnamon, cloves, cardamom, and bay leaves
  3. When the spices have spluttered add the onions and fry till the onions turn light brown
  4. Then add tomatoes and fry till the onions have browned
  5. Add the ginger/garlic/green-chili paste and keep frying for 2 minutes
  6. Add the mutton pieces, little ghee, little oil, and little salt. Fry for 5 minutes
  7. Add red chili powder, turmeric powder, and yogurt. Fry to 2 minutes
  8. Add half of the mint and all of the cilantro; both chopped finely. Fry for 3 minutes
  9. Pour the gravy into the electric cooker and add the basmati rice. Add water (2 cups water to 1 cup rice)
  10. When the rice cooker is done cooking add the rest of the mint leaves to the biriyani

Notes:

  • Cook the mutton with a pinch of salt, and pinch of turmeric in pressure cooker for 2 whistles
Category: Main Course (NV)  Tags: , , ,  Leave a Comment
Next Entries »