Rogan Josh (Roghan Josh)

I tasted this delightful Reddish thick Mutton Gravy in Karachi Darbar, Dubai, for the first time, few years ago. I fell in love with this Kashmiri wonder Mutton Gravy instantly. This thick gravy is not so spicy-made but a delicious mix of done onion-tomato puree with kashmiri Red chilli powder and paparika and other specified spices with the meat.Rogan Josh(Roghan Josh) is an aromatic lamb dish of Kashmir and intoduced by the Mughals. Rogan means ' Oil' or 'Red or hot'. Hence the gravy is in rich red colour and non- spicy too.If U do the Onion-tomato separately and add it into the dish,then this tastes  better.  It can be done in 20 -25 mins using pressure-pan and serves 4-6 nos. Enjoy this homely version of Rogan josh with Steamed Rice or Naan or Roti or other Indian Breads. Enjoy Delightful Dishes at home!. Enjoy ur meal!. BonAppetit!.

Rogan Josh

Ingredients:
1/2 kg Mutton pieces
(2 cloves + 1 bay leaf + 2 black cardamoms + 7-8 peppercorns + 1 cm cinnamon stick) - all half-crushed
1/2 tsp ginger paste
1/2 tsp garlic paste
1-2 medium sized Onion - pasted
50 ml tomato puree
1 tsp kashmiri red chilli powder
1/2 tsp paparika
1/2 tsp cayene pepper
1/5 tsp turmeric powder
1/2 tsp fennel powder
1/4 tsp garam masala and crushed pepper corns
2 tbsp yogurt
1/2 tsp salt - to taste
1 tsp sugar
2 tsp + 2 tsp oil
1 tsp chopped cilantro

Directions:
1.Beat the yogurt till creamy.Marinate the meat in this yogurt for 40 mins till it tenderizes the meat.Keep it aside.
2.Meanwhile,Heat 2 tsp oil in a non-stick kadai, add the onion paste and saute it till done for 3-4 mins.Then add the tomato puree and stir-cook it for 3 more mins and turn off the flame.
3.Heat oil in a pressure-pan,add half-crushed spices(cloves,bay leaf,black cardamoms,peppercorns and cinnamon stick) and fry it for 30 secs on medium flame.
4.Add the yogurt-marinated meat,ginger-garlic paste and half the salt. Stir-cook it for 5 mins on medium flame till the meat runs dry or till you see the oil and yogurt as separate layers.
5.Add Kashmiri Redchilli powder,turmeric powder, paparika, cayene pepper, fennel powder and sugar.Stir-cook it for a min till it gets mixed evenly.
6.Add 1 cup meat stock or water,the remaining salt and the step 2 onion-tomato puree and pressure-cook upto 5 whistles (or add totally 350 ml water and simmer it covered on low flame till U get a thick red gravy - stirring it at times).

7.Sprinkle a pinch of garam masala and crushed pepper corns before serving this dish.Garnish with cilantro. Enjoy your Roganjosh with hot Steamed Rice or Naan or any Indian Breads.

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Mutton Paradox - a North-Indian Mutton Recipe

Very tasty Mutton dish with thick and tangy gravy.Here is that treasured recipe for u to try at home.This Yumm and simply tempting gravy that can pair up with all Indian breads.Happy Cooking!.Enjoy easy and tasty cooking at home!. Enjoy ur meal! .Bon Appetit!.

Mutton Paradox - A North Indian Mutton delicacy - cooked with selective spices

Ingredients:
400gm mutton pieces-(marinated with 1/4 tsp turmeric powder,1/2 tsp kashmiri chilli powder and 1/4 tsp salt for 30 mins atleast)
3 big onions - chopped fine
3 big tomatoes-chopped fine
1/2 tsp shahjeera(black cumin seeds)
1/2 tsp saunf
4 green chillies-slit lengthwise
1/2 tsp coriander powder
1/2 tsp kashmiri chilli powder
1/2 tsp garam masala
1/2 tsp ginger paste
3/4 tsp garlic paste
1 1/2 tbsp ground paste of(2 tsp poppy seeds + 10 cashewnuts)
few coriander leaves
1/2 tsp salt
1 tbsp refined oil
2 tsp ghee
150 ml water

Directions:
1.Heat 1 tbsp oil with ghee in a pressure pan and shallow-fry the marinated mutton pieces for 6-7 mins on medium flame till half-done.Take the mutton pieces and keep it aside.
2.Heat the remaining oil,saute the chopped onions till it turns golden brown.
3.Add garam masala powder,shahjeera seeds,saunf and chopped tomatoes with 1/2 tsp salt(adding salt here
speeds-up the cooking of tomatoes) and saute this till the tomatoes begin to melt.
4.Add ginger paste and garlic paste,saute this till the rawness diminishes for 2-3 more mins.
5.Add green chillies,coriander powder,chilli powder and the cashewnut masala and saute for 3 more mins.
6.Add the shallow-fried mutton pieces and stir for 3 more mins.
7.Then, add 150 ml water and the coriander leaves.Mix this well.Pressure-cook this upto 4 whistles.Turn off
the flame.Leave this for-a-while till the pressure releases.
8.Garnish with few coriander leaves.Serve this tasty mutton curry hot with rice or Indian breads.

Mutton Pickle

This method states a simple recipe to prepare Mutton Pickle.Prefer home-made pickles since it can be done without using preservatives or vinegar in the process.I used lemon juice instead and it can stay good for a week - if properly done and used.Don't worry since the taste of this pickle drives U to finish it in days.U can use it as side-dish on a hectic Day.A handy side-dish for variety rices as well as Veg Gravies.Can be done in 15 -18 mins cooking time.Enjoy Ur Meal!.BonAppetit!.
 Mutton Pickle :

Ingredients:
1/4 kg boneless mutton pieces
1 tsp Chilli powder
1 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp cuminpowder
1/2 tsp fennelseed powder
1 tsp freshly ground pepper powder
1 tsp salt
1/4 tsp Cinnamonstick powder
1/2 tsp curry or garam masala powder
1/4 maze powder
1 tsp ginger-garlic paste Cardamom
1/2 tsp fenugreek seeds and 1 tsp mustard seeds (dry roasted for 30 secs and powdered)
few dry Curry leaves
2 tbsp lemon juice
2 tbsp gingely oil
1 tbsp refined oil

Directions:
1.Marinate mutton pieces with chilli powder,turmeric powder,ginger-garlic paste,1/2 tsp salt and 1 tbsp lemon juice for abt 30 mins and pressure-cook it for 5 mins without adding water.Leave it for 10 mins.
2.Heat both the oils in a kadai and splutter 1 tsp mustard seeds,add the marinated mutton pieces along with the marinade. and fenugreek(powdered with mustard seeds powder) and saute for 2-3 mins on good flame.
3.Add curry leaves,cumin powder and fennelseed powder and saute for 2-3 more mins.
4.Add cinnamonstick powder,garam masala powder and maze powder and saute for 2-3 more mins.
5.Now add the lemon juice,pepper powder and 1/2 tsp salt and mix it well for a min and Turn off the flame.
Leave it to cool(don't cover)
6.This can stay good for a week - if properly stored and used.

U might also like
* Gravied Corned Beef
* Kolhapuri Mutton Curry
* Crispy Onion Mutton Fry
* Mutton Potato Kuzhambu
* Keema Pav Bhaji Mutton Masala
* Pan-fried Mutton
* Mutton Seekh Kebab
* Mutton Paradox
* Easy Mutton Curry
* Cauliflower-Keema Stir-fry
* Kadai Mutton Masala
* Capsicum Mutton Masala
* Mutton Keema Biryani

Mutton Chops

Very tasty dry Mutton dish to try at home.This goes well with Sambar and steamed Rice or Bread and Indian Breads.U can add 150 ml (2 tsp) coconutmilk  powder dissolved water to the dish in Step 4 to make it as a thick gravy and stir-cook it for 4 mins atleast.Enjoy Easy Cooking at home.Enjoy ur Meal!.BonAppetit!.

Mutton Chops

Ingredients

    500 gms mutton pieces
    2 tbsp grated coconut - optional
    1 cm piece ginger
    2 garlic flakes
    6-7 pepper corns
    1/2 tsp cumin seeds
    1 onion(finely chopped)
    1/2 tsp garam masala 
    1 tbsp refined oil
     3/4 tsp salt
    200 ml water
    a sprig curry leaves
    1 tbsp coriander leaves

Directions

    1.Grind together coconut ,ginger,garlic,pepper corns and cumin seeds in to a fine paste adding 2 - 3 tbsp  water from time to time.
    2.Add mutton pieces with turmeric powder,garam masala powder,ground masala and water-1 cup in a pressure-pan and close the pan and cook upto 5 whistles.
    3.Heat oil in another pan ,add curry leaves and onions and saute for 2 mins till onions are golden brown.
    4.Add the done Mutton pieces along with the marinade and salt.cook till it becomes dry. for about 3-5 mins.
   5. Serve this mutton chops with grated coconut  hot with Steamed  rice.

Dolma Mutton Masala

I tasted this Dolma Mutton in a Tamil Muslim Restaurant in Dubai last month.Very tasty and creamy mutton Curry was done adding mutton and chopped boiled Egg pieces in a rich coconut sauce.Serve this Dolma Mutton masala hot with Bread slices or Indian Breads or Steamed Rice.This can be done quickly in 20 mins cooking time.Enjoy Cooking at home!.Bon Appetit!.

Dolma Mutton Masala

Ingredients :

300 gm mutton
1 boiled Egg white - cut into 1 cm pieces

For the Marinade:
1/2 tsp red chilli powder
1 tsp fresh ginger-garlic paste
1/2 tsp lemon juice

For Dolma Gravy:
1 tsp mutton (subji) masala powder
2-3 tbsp tomato puree
1 tbsp butter
1 tsp chopped coriander leaves
1 tbsp low-fat fresh cream
1/2 tsp ginger-garlic paste
1/2 tsp salt to taste
2 tbsp Coconut paste with 3 cashewnuts and 2 tsp soaked poppy seeds
100 ml water
2 tsp refined oil

Directions

1.Cut the boiled Egg white( 1 no) into bite sized pieces.
2.Apply the masala marinade on mutton pieces and marinate for 10-15 mins.Oil-Saute this marinated mutton for 4-5 mins.
3.Heat 1 tbsp butter and saute the ginger-garlic paste.Add tomato puree,mutton masala powder,coconut paste,salt and stir it for 3-4 mins
4.Add the oil-sauteed  Mutton pieces,chopped egg white pieces and coriander leaves and mix well,add 100 ml water and simmer it for 5 mins till oil separates on top.Turn off the flame.
5.Add fresh cream on top and mix well.Serve it hot.

Kadai Mutton Masala

This kadai mutton masala is done with pressure-cooked mutton pieces and a kadai spicy masala specially done and ground .U  can try this recipe with Chicken,paneer,prwans, beef(veal) etc and with loads of vegetable.This needs 20 mins cooking time.Make it for ur family so that they enjoy the fine taste of it  and to go for relishing more.It can be served hot with Indian Breads or Bread slices or Fried Rice.Enjoy cooking at home. Enjoy ur meal.Bon Appetit!.

Kadai Mutton Masala

Ingredients:
250 gm boneless mutton(optional) - pressure cooked upto 5 whistles with turmeric powder and a pinch of salt
1/4 green capsicum - cut into 1 inch cubes
2 tsp coriander seeds
5-6 redchillies
1/2 tsp chilli flakes
3-4 pepper corns
1/2 tsp cumin seeds
1 tsp saunf seeds
1/2 tsp garam masala
1 cm size ginger - grated
2 garlic cloves - pressed
1 big tomato - chopped
2 tbsp tomato puree
1 medium sized onion -chopped
1 tsp lemon juice
1 tbsp chopped coriander leaves
3/4 tsp salt
1 tbsp refined oil

Directions:

1.Dry roast the coriander seeds,cumin seeds,saunf and red chillies for 20 secs each and turn off the flame.When it is warm dry-grind it  into a fine powder.
2.Add 1 tsp oil and saute the onion for 2 mins and add tomato with 1/4 tsp salt and saute it till tomato begins to melt.Turn off the flame.When it is warm,paste it.
3.Heat  2 tsp oil in a kadai,and saute grated ginger,pressed garlic,chilli flakes, add the onion-tomato paste and Stir-cook.When it becomes half the quantity ,add capsicum pieces and dry-saute for 2 mins.
4.Add the cooked mutton pieces,ground masala with 1/4 tsp garam masala,tomato puree and salt and allow it to boil till oil separates on top for 6 mins on medium-flame.Garnish with chopped coriander leaves.
5.Sprinkle lemon juice and turn off the flame.
6.Serve it hot with Indian Breads or Bread or Fried Rice.

Beetroot Mutton Kebab

Yet-another delicious and yummy Veg-Combo Mutton kebab  recipe is given here to be tried at home .Adding beetroot improves blood HB and it adds taste to the kebab with a colourful touch.Corn is rich in protein and its intake is also good for growing children.Try this kebab as a teatime snack or an accompaniment or a starter.Enjoy ur  Meal. Bon`Appetit!.

Beetroot Mutton Kebab

Ingredients :
100 gm Minced mutton
1 small beetroot - grated
3 tbsp fresh sweetcorn kernels
1/2 tsp Salt to taste
1 tsp ginger-garlic paste
a pinch of  Ajwain seeds
1/2 tsp Cumin seeds
1/2 tsp mutton masala powder
1 tsp black pepper powder
2 tbsp bread crumbs
2 tbsp refined oil
3 tbsp split besan dal powder

Directions:

1.Heat 2 tbs oil in a kadai and add ajwain,jeera,ginger garlic paste,minced meat,grated beetroot,mutton maslala powder,garam masala and fresh corn kernels one by one,stir-frying it for 5 mins.Mix well.Turn off the flame and allowed to cool.
2.Pulse it once or twice into a coarse thick paste.Transfer it into a bowl.
3.Add salt,1 tsp white pepper powder,split besan powder(pottu kadalai maavu) and add breadcrumbs.Mix it well.Shape into balls an then flatten it into tikki.
4.Heat oil in a tawa,shallow fry them till they turn light brown on both sides.
5.Serve it hot with tomato ketch-up.

Meatballs in Creamy Curry Sauce

This yummy rich Meatballs Gravy can turn ur dinning table to a tasty treat for guests and family members on special occasions.This creamy and spicy sauce will become a sure favourite if u taste it once.U can try this dish when U do  Mutton Cola Urundai (Mutton Spicy Balls) as Teatime Snack (do this dish with left over meatballs) or with ready-made meatballs which are available in the Departmental Stores.Strict Vegetarians can try this dish with Soya Chunks(Meal Maker),Flour-coated fried Cauliflower,Yam or Potato or Raw Banana Spicy Balls or Lentil Balls(Paruppu Urundai),etc. Enjoy Cooking at home.Enjoy ur meal.BonAppetit!.

Meatballs Curry - Meat dumplings in Creamy Curry Sauce

Ingredients:

8-10 nos ready-made Meatballs or Mutton Spicy Balls - shallow or deep-fried with needed oil
1 medium sized Onion pasted with 2 medium sized tomatoes
2 Green Chillies - slit lengthwise
1 tsp ginger-garlic paste
5 Cashews (Soaked in warm water and made into paste with 3 tbsp grated coconut,1 tsp soaked poppy seeds,1/2 tsp saunf seeds,1/2 cm cinnamon stick)
1 tsp any good Subji Masala or Mutton Masala
2 Whole Cloves + a small Stick of Cinnamon + 2 cardamoms + 1 or 2 Bay leaves + 1/4 tsp saunf seeds
a pinch of turmeric Powder
1 tsp of Salt or to taste
few curry leaves and coriander leaves
few fried onions
1 Cup  Water
2 tsp refined Oil

Directions:

1.Heat oil and fry bay leaves,cloves,cardamoms,cinnamon stick,bay leaves and saunf seeds for 20-30 secs and saute adding curry leaves,green chillies and ginger-garlic paste foe 30 secs.
2.Add the Onion tomato paste and let it boil for 3-4 mins.
3.Add the cashew masala paste,turmeric powder,mutton masala and salt.Mix it well with 1 cup water and let it boil for 3 more mins.
4.Add the fried meat balls or mutton spicy balls and let it simmer for 5- 7 mins till oil separates on top.
5.Serve it garnished with fried onions and chopped coriander leaves on top.It can accompany Steamed rice,Bread or Indian Breads.

Spicy Mutton Kebab

This easy and tasty recipe yields Kebab that will melt in ur mouth.The raw Papaya paste will soften the minced mutton -thus minimizing the cooking time.An irresistible dish that will soon become a must try in ur family if they tasted it once.The addition of Spinach will make this kebab healthier and Iron rich.The recipe is given here to try at home.Enjoy cooking at home.Bon Appetit!.

Spicy Mutton Kebab

Ingredients

250 g minced mutton - cleaned and pulsed once
1 handful chopped spinach
2 tbsp raw papaya paste
3 sambar onions-crushed
1 tsp ginger-garlic paste
1/2 tsp red chilli powder
1 tsp white pepper powder
1/4 tsp maze or nutmeg powder
1/2 tsp garam masala
1 handful split besan- powdered (pori-kadali mavu)
few coriander and mint leaves-finely chopped
1/2 tsp salt or needed
1/2 cup refined oil - for frying

Directions

1.Marinate minced mutton mixed with all the other ingredients except refined oil for 30 mins atleast in the fridge.
2.Shape the minced-mutton kebab batter into small round balls and then flatten the balls into patties.
3.Shallow fry the mince patties in oil on a slow fire till they turn light brown on bothsides.
4.Garnish with onion rings and lemon wedges.

I'm submitting this recipe post What's On Your Kebab Platter 
@ A Girl's Diary

Cauliflower Keema Stir-fry

This dish is yet another Keema (minced Mutton)-Veg Combo - that has been a great hit in our family for over 20 years.  Vegetarians can try this recipe with Soya  granules (pressure-cook upto 1 whistle) or with Gobi alone.Non-Veg Lovers - I warn U that U will get addicted to this fennel-flavored Cauliflower preparation that blends with spicy keema to give a superb taste.This minced mutton with Cauliflower Stir-fry can accompany Idiyappam (Rice Noodles or String-hoppers),Aappam, Puttu (U can layer it in-between with a Coconut layers while making  Puttu in Puttu-maker),Steamed Rice,Other Rice Varieties and Pulaos,Bread or with Indian Breads.Add your comments after trying it at home.Enjoy Cooking at home!.Enjoy ur Meal!.Bon Appetit!.

Cauliflower Keema Stir-fry - a Tasty Stir-fry preparation of Gobi and Keema

Ingredients

    150 gms Cauliflower florets-(cleaned,finely chopped and cooked with 1/4 tsp salt for 5 mins )
    150 gms minced mutton or keema-(cooked for 10 mins or upto 5 whistles,with salt- 1/4 tsp,1 tsp ginger-garlic paste,a pinch of turmeric powder,fennel sedds powder- 1/2 tsp,mutton masala powder - 1/2 tsp with 100 ml or needed water)
    1 big onion - finely chopped
    few curry leaves and 2 tbsp chopped coriander leaves
    Coarsely paste - (1 green chillies + 1/2 tsp fennel seeds + 1 sambar onion + 3 tbsp grated coconut)
    2 tbsp grated coconut
    1 tsp lemon juice(optional)
    few fried onions
    2 tsp + 2 tsp refined oil

Directions
    1.Coarsely paste green chilly with 1/2 tsp fennel seeds,1 sambar onion and 3 tbsp grated cocout.
    2.Take a kadai and heat the refined oil .Add chopped onions,curry leaves,chopped coriander leaves,green chillies paste,cooked keema,cooked cauliflower and needed salt or a pinch of salt ,one by one for 3-4 mins .
    3.Add the grated coconut and chopped coriander leaves.Mix it well and turn off the flame when the stir-fry becomes dry.
    4.Sprinkle lemon juice on top and garnish with fried onions and chopped corianderleaves.Serve it hot with any meals.

Keema-Poha Biryani

If you need a Keema(mutton) Biryani in 20 mins time,better try this recipe and serve ur guests this aromatic Poha with Keema.This Poha-Keema Biryani tastes so good with minced mutton.Vegetarians can try this recipe with Soya Granules(2 whistles) and mixed vegetables(thereby reducing the spices)-in a separator.U can try the same recipe with noodles or pasta or wheat granules or soya granules or toasted 1cm size bread pieces(don't add coconut milk).U can add  coconutmilk powder dissolved in luke-warm water instead of fresh coconutmilk.U can use Samba(brown) Riceflakes instead of  white Riceflakes .To be frank,the taste of this dish  really increases with the use of  Brown Riceflakes.If u use thin riceflakes,reduce the amt of coconut milk added by 1/3rd.This serves 4.Enjoy ur meal!.Bon Appetit!.

Keema-Poha Biryani - Easy and tasty Biryani with keema,rice flakes and spices

Ingredients
    200gms white(thick) rice flakes - clean the rice flakes well once and drain the water immediately
    250 minced mutton
    2 onions- sliced lengthwise finely
    1 small tomato - chopped fine
    bay leaves,1-clove,1/2 inch cinnamon stick,1 cardamoms,1/2 star-anise - crushed.
    3 green chillies - slit lengthwise
    1/2 tsp mutton masala
    1/4 tsp Biryani powder
    1/2 tsp ginger-garlic paste
    100ml thick coconutmilk
    150 ml second coconutmilk
    a handful chopped coriander leaves
    a handful chopped mint leaves
    3/4 tsp salt or needed
    2 tsp + 2 tsp refined oil
    1 tbsp + 2 tsp ghee
    1 tsp fresh lemon juice
    few ghee-roasted cashews

Directions

    1.Marinate the minced mutton with ginger-garlic paste,lemon juice and 1/4 tsp salt for 20 mins.
    2.Cut the Onions and Chop the coriander and mint leaves.Prepare 100 ml thick coconut milk and 100 ml
second.
    3.Ghee-roast the washed rice flakes with 1 tbsp ghee.keep this aside.
    4.Heat oil and 2 tsp ghee in a pressure pan and add crushed bay leaves,1-clove,1/2 inch cinnamon stick,1 cardamoms,1/2 star-anise - crushed.
    5.Add and saute half the onion slices till golden brown or for 2-3 mins.
    6.Add half the chopped tomatos and slit green chillies  and saute for a min.
    7.Add the marinated keema along with the marinade(by this time the minced mutton gets marinated for 20 mins). Add mutton masala,100ml second coconut milk,100ml thick coconut milk,half the chopped coriander and mint leaves and pressure cook for 10 mins or up to 5 whistles on good flame.Immediately turn off the flame.Wait for the pressure to be  released.
    8.Meanwhile heat 2 tsp oil and saute the other half of the onion slices till golden brown or for 2-3 mins.
    9.Add the other half of the chopped tomatos and slit green chillies  and saute for a min.
    10.Add the ghee-roasted rice flakes,1/4 tsp biryani powder,the done keema with the sauce ,50 ml second
milk and the remaining chopped coriander and mint leaves and 1/4 tsp salt.Mix well and stir this till rice-flakes blends well with the keema and masala for a min or 2.Turn off the flame.
    11.Garnish with ghee-roasted cashew nuts.
    12.Mix this Keema Poha Biryani well before serving with Cucumber-Onion raita.        

Capsicum Mutton Masala

Every one is familiar with Mutton-Potato Masala which is done often at home to make-up the quantity of Mutton Masala.Try a different finger-licking Combo Mutton preparation and Enjoy the unique flavor of Capsicum pairing-up  with mutton to make this Masala a tempting treat.I just love this simplified way of using minimum spices with Capsicum Pieces to maximize the quantity of the Gravy.And it comes out very delicious in the end.This is a semi-dry preparation.This serves 4 and can be served with rice,Bread or Indian Bread like chapati etc.Enjoy ur meal!.Bon Appetit!.

Capsicum Mutton Masala - Semi-dry Mutton Masala cooked with Capsicum pieces and spices

Ingredients

    300 gm boneless mutton pieces
    1 Capsicum - sliced after deseeding
    (1 clove,1 cardamom,1 cm cinnamon stick- crushed)
    2 tbsp grated coconut pasted with 1/2 tsp fennel seeds
    1 tsp fresh ginger - garlic paste
    1 onion - sliced
    1 tomato - sliced
    2 red chillies
    1 tsp Aachi mutton masala powder
    a pinch turmeric powder
    1/2 tsp white pepper powder
    1 tsp or needed salt
    4 tsp refined oil
    few curry and coriander leaves
    1 cup water

Directions:

    1.Clean the mutton pieces and Keep it aside.
    2.Heat 2 tsp oil in a pressure pan, add the crushed clove + cardamom + cinnamon stick.Then, add the sliced onions,ginger-garlic paste,curry leaves and sliced tomatoes.Saute this for 2 more mins.
    3.Add the mutton pieces and 1 cup water and  the mutton masala powder,turmeric powder and salt.
    4.Mix the pieces well with the spices.
    5.Cover and pressure cook for 12 mins on good flame or upto 5 whistles.
    6.Meanwhile, Saute the Capsicum slices in the remaining 2 tsp oil with a pinch of turmeric,2 red chillies and a pinch of salt.After stirring it for 2-3 mins add the coconut paste and stir it for a min.
    7.Then open the Pressure pan lid and add it to the Capsicum pieces and saute it till it becomes dry or semi-dry - adding coriander leaves and 1/2 tsp white pepper powder and stir-cook for 5 more mins on good flame till oil separates on top.
    8.Very tasty Capsicum flavored mutton is ready to be served with rice,Bread or Indian Bread like chapati etc.

Mutton Spicy Vada( Muttonkari Vadai)

Vada can be made with Lentils,Uraddal,Peanuts, Chickpeas,Spinach,Yam,Raw Banana Flower,Soya Chunks,Paneer and with Mutton,Chicken etc.This Mutton Vada can be taken as a Side-dish with Rice and Sambar or as a Teatime Snack.Very easy to do.No pre-cooking of minced Mutton is required.Try this tasty dish at home and drop ur feedback.Enjoy ur Meal!. Bon Appetit!.

Mutton Spicy Vada - Muttonkari Vadai

Ingredients:

150gm minced mutton -cleaned well with 1/4 tsp turmeric powder
70gm split besan dal(pori or pottu kadalai)
2 tbsp besan flour or Aachi Bajji-bonda Mix
1 Onion  - finely chopped
3/4 tsp fennel seeds
10 black pepper corns
1/2 tsp garam masala(or curry masala)
1/2 tsp salt -to taste
1 sprig curry leaves
2 tsp coriander leaves-chopped
200ml refined oil
2 tsp corn flour

Directions:

1.Pulse the minced mutton for 5 secs once without adding water.
2.Take that out and add split besan dal,fennel seeds,curry leaves,pepper-corns,garam masala and salt(without adding water).Mix this well and Pulse this 2-3 times till turns into a fine paste using mixer-grinder.
3.Mix the minced mutton,the pulsed spices,chopped coriander and Curry leaves,chopped onion,besan flour and  corn flour.Mix this well.Shape this into balls and flatten it like vada.
4.Heat oil in a kadai and deep-fry the flattened Mutton Vada till it turns brown(for 2-3 mins/side ) on good flame.
5.Serve this as tea-time snack with tomato ketch-up or as a side-dish for rice with sambar or Rasam or Curd.

Easy Mutton Curry

 A lip-smacking preparation of mutton Curry is given here to try at home.Enjoy the unique taste of this platter of finger-licking mutton with a seasoning of fennel seeds.I just love this simplified way of using minimum spices and still it comes out very delicious.This is a semi-dry preparation.If u need it as gravy then add 3 tbsp ground coconut paste (or 200 ml thick coconut milk and 2 green chillies slit in the middle in the process) and cook till oil separates on top.This serves 4.Enjoy ur meal!.Bon Appetit!.

Easy Mutton Curry - Semi-dry Mutton curry cooked with spices

Ingredients
    300 gm boneless mutton pieces
    2 tsp fennel seeds
    1 big onion pasted
    1 big  tomato pasted
    1/2 tsp chilli powder
    1 tsp mutton masala powder
    1/4 tsp turmeric powder
    1 tsp or needed salt
    1 tbsp refined oil
    400 ml water

Directions
    1.Clean the mutton pieces and Keep it aside.
    2.Heat oil in a pressure pan , add fennel seeds, then onion paste and tomato paste. saute for 2 mins.
    3.Add the mutton pieces and needed water and  add the chilli powder,mutton masala powder,turmeric powder and salt.
    4.Mix the pieces well with the spices.
    5.Cover and pressure cook for 15 mins on good flame or upto 5 whistles.
    6.If u want it dry,then open the pan lid and saute it till it becomes dry.If u need it as gravy then
add 3 tbsp ground coconut paste and cook till oil separates on top.
    7.Very tasty fennel-flavoured mutton is ready to be served with rice or chapati.

Spicy Lamb-Brain Masala - a Microwave Recipe

This Brain Masala  is an easy to do side-dish to accompany plain rice or any variety rice.This can be done in 10 mins time using Microwave-Oven. Mix the given ingredients,set the time and forget abt this dish till lunch time.Try this at home and enjoy Ur meal.Bon Appetit!.

Spicy Lamb-Brain Masala-A Microwave Recipe - Lamb brain cooked in Indian Curry style

Ingredients

    2 lamb brains- cut into cubes
    2 tsp refined oil
    1 tsp salt - to taste
    chopped coriander leaves and curry leaves
    1 big onion - sliced finely
    1 small tomato -chopped finely
    1/2  tsp chilli powder
    1/2 tsp freshly ground pepper powder
    1/4 tsp turmeric powder
    1/2 or 1 tsp mutton or chicken masala powder
    1 tsp lemon juice
    2 tsp ground spices -(1 small-sambar onion,1 tsp Cumin seeds and 2 cinnamon sticks-medium size)
    1 tsp ginger- garlic paste
    100 ml water

Directions

    1.Take a microwave bowl, mix all the ingredients and microwave this on medium high for 10 mins-along with 100gm water.Keep it covered.Just pause once in the 7th min and stir this dish once.
    2.If needed M/W this on medium-high again for 3-4 mins(keeping it covered).Spicy Lamb-brain Masala is ready to be served.
    3.Serve it hot with rice or chapathi,idli or dosa.

Mutton Spicy Balls

U can serve this Meat Balls as a starter in get-togethers with toothpicks inserted.U can do atleast 30 lemon sized meat balls with this measurement.U can even try a vegetarian version of the dish with boiled Yam or Soya Chunks.Try this at home and enjoy the meat balls.Bon Appetit!.


Mutton Spicy Balls

Ingredients

200gm minced mutton -cleaned well with 1/4 tsp turmeric powder
50gm dalia dal (split besan dal-pori or pottu kadalai)
3 tbsp grated coconut
1/2 tsp cumin seeds
3/4 tsp fennel seeds
10 black pepper corns
1 tsp garam masala(or curry masala)
1/2 tsp mutton masa;la powder
1 tsp salt -to taste
1 sprig curry leaves
2 tsp coriander leaves-chopped
2-3 mint leaves -chopped
200ml refined oil
2 tsp corn flour
2 tbsp fresh breadcrumbs

Directions

1.Pulse the minced mutton for 5 secs once without adding water.
2.Take that out and add dalia dal,grated coconut,cumin seeds,fennel seeds,curry leaves,pepper-corns,mutton
masala powder,garam masala,salt,corn flour and breadcrumbs(without adding water).Mix this well and Pulse
this 2-3 times till turns into a fine paste using mixer-grinder.
3.Mix the minced mutton,the pulsed spices ,chopped coriander and mint leaves well.
4.Heat oil in a kadai and deep-fry the Keema balls till it turns brown(for 5 mins atleast) on good flame
5.Serve this as tea-time snack with tomato-ketchup or as a starter or as a side-dish for rice with sambar and Curd.