THE GREAT INDIAN COOKING    MUTTON 1 BADAM PASEENDA GOST 2 BALUCHI KADAHI GOSHT 3 BLACK PEPPER MUTTON CURRY 4 KADAHI KALEJI 5 KASHMIRI ROGAN JOSH 6 KEEMA - CHANA DAL CURRY 7 KOFTA DAHI WALA 8 LAAL MANS 9 LAMB DALCHA 10 MUTTON CURRY WITH POTATO 12 MUTTON DO PYAAJA 13 MUTTON KORAMA 14 MUTTON SOUTH INDIAN STYLE 15 MUTTON STEW 16 SPICY (MASALEDAR) GOSHT 17 SPICY MUTTIN CHAP 18 SPICY RED BUTTER MEAT 19 SPICY SPINACH MUTTON 20 STUFFED KEEMA PARATHA 21 MUTTON BIRYANI

 BALUCHI KADAHI GOSHT   BALUCHI KADAHI GOSHT INGREDIENTS ½ kg mutton 4 medium size tomatoes 2 tsp black pepper corn crushed 6-8 green chilies 1 tsp ginger paste, 1 tsp garlic paste   1 tsp home made garam masala 1 tsp red chilly powder 1” long 8-10 piece finely d\sliced ginger ½ cup oil ½ cup beaten yoghurt METHOD 1 Boil the tomatoes, peel the skin and cut into small pieces and keep aside. Boil the mutton with yoghurt, black pepper and red chilly till the mutton is semi cooked 2 Heat the oil in a pan, sauté the garlic and add the semi cooked mutton, add the tomato and green chilly, black pepper, red chilly powder and garam masala. 3 Cook for some time till the mutton is done and the gravy is of desired consistency. 4 Serve hot with Parantaha, Nan , and Rice.             

 BADAM PASEENDA GOST   ADAM PASEENDA GOST INGREDINTS ½ kg mutton !” long 8-10 pieces ginger finely chopped 6-8 garlic flakes finely chopped 3-4 green chilies ½ cup curd, 1 cup butter   2 onions finely sliced 1 tsp dhania, red chilly, jeera, turmeric powder 1 tsp black pepper, ½ nutmeg whole 1 tsp home made garam masala ¼ cup fresh cream 6 tsp badam ka paste (Almonds grinded to paste) 1 tsp paprika powder or red chilly flake METHOD 1 Wash mutton and keep aside Make a fine paste of curd, garlic flake, ginger and green chilies, and keep aside. Heat a pan, add butter with 2 tsp cooking oil, deep fry onions till golden brown, add mutton, cook for a while, add dhania jeera, red chilly powder and black pepper, cook for 10 minutes till the color of the mutton changes. 2 Now mix the paste and salt to taste, cook on simmer till the oil start getting separated. 3 Now mix the gram masala, fresh cream and badam past, cook for few minutes. 4 Add ...

  BLACK PEPPER MUTTON CURRY INGREDIENTS ½ kg mutton 1 medium onion finely chopped 2 tsp chilly powder 1 tsp coriander powder ½ tsp turmeric powder, ¼ tsp garam masala 2 medium tomatoes chopped 2 tsp lemon juice A bunch of coriander leaves finely chopped ¼ cup oil, 2 tbsp desi ghee   Salt to taste   FOR MASALA PASTE: 2 tbsp whole black pepper corns, 2 tsp ginger garlic paste, 1 pod cardamom, 2 cloves, 1x2” pieces of cinnamon stick, 1 medium onion, grinded to fine paste   METHOD 1 Heat oil in a pressure cooker and fry chopped onion till translucent, add masala paste and fry and cook till oil separates. 2 Add mutton, fry for few minutes, add dry masala powders and chopped tomatoes, cook for 5 minutes. 3 Add 1 cup of water and salt. Pressure cook till the mutton is tender, 4 Take lid off and check water content. Cook further till the gravy is of desired consistency 5 For sookha mutton, or dry mutton, let the gravy to dry, add desi ...

  KADAHI KALEJI   KADAHI KALEJI (LIVER OF A LAMB)   INGREDIENTS 2 onions finely chopped ½ cup bitten curd 1 tomato thinly sliced 4-6 green chilies finely crushed 1 tsp roasted cumin seed ½ tsp kasuri methi ½ cup cocking oil 1 tsp each of red chili powder, turmeric powder, dhania powder and black pepper 1 tsp whole crushed garam masala 2 tbsp lemon juice Salt to taste   PREPARATION Wash the kaleji; add little bit of lemon juice, and salt, leave aside for 15 minutes and the wash it again. This will remove any unwanted smell if any present in the kaleji. METHOD 1 Heat oil in a kadahi, a fry the onion till it is tendered, add ginger/garlic paste and cook for a while; now add turmeric, red chilly and dhania powder, cook for few minutes, add a little bit of water to be cocked smoothly on simmer. 2 Now add kaleji, tomato and cook for 10-15 minutes, till the kaleji is done, remove from the heat and let it be cooled, add bitten curd, c...

😊😊😊😊 KASHMIRI ROGAN JOSH INGREDIENTS 1 kg mutton lamb 1 tsp dry ginger, 1 tsp saunf (Aniseeds) 1 tsp sahi jeera, 6-8 garlic flakes 1 tsp black pepper, 1”x2 cinnamon stick 4-6 green cloves, 4-6 cloves 1 -2 bay leaves, 1 tsp saffron 1 cup yoghurt ¾ cup desi ghee or mustard oil A pinch of hing (Asafetida) PREPARATION Whisk the yoghurt and add saffron, keep aside, Grind all the ingredients and make smooth paste of it, keep aside. METHOD 1 Heat desi ghee or oil, sauté the hing, add mutton and the paste of the masala, cook on slow flame till the mutton is tender. 2 Add the saffron yoghurt, cook for a while till the yoghurt is dissolved and the gravy is of desired consistency. 3 Serve hot with Roti, Rice. Note: This recipe originally belongs to kasmiri cook book, it has been tried and with little modification it has been presented.    

  KEEMA - CHANA DAL CURRY KEEMA  -  CHANA DAL CURRY INGREDIENTS ½ kg mutton keema 1 cup chana dal 1 onion finely chopped 4-5 garlic flakes, 1 tsp turmeric powder 2 tsp red chilly powder, 1 tsp dhania powder 1 tsp ginger paste, 1 tsp garlic paste 1 tsp crushed black pepper corns ½ tsp jeera, ½ tsp garam masala ½ tsp green cardamom powder ½ tsp cinnamon powder, 2 bay leaves 2 tbsp beaten yoghurt, 3-4 green chilly chopped   ¼ cup mustard oil or any refined oil A bunch of coriander leaves finely chopped Salt to taste PREPARATION 1 Cook chana dal with turmeric powder and salt, the dal should be thick in consistency, take it out and keep aside 2 Wash keema, cook in a pan for few minutes with onion, garlic flakes and green chilly, let the keema be dried and all water be absorbed, remove it and keep aside. METHOD 1 Heat oil in a pan, add bay leaves and jeera, let it splutter, add ginger and garlic paste, sauté for few minutes 2 Add a...

    KOFTA DAHI WALA INGREDIENTS ½ kg keema, 2 onions, 2 tsp red chilies, 1 tsp turmeric, 1 tsp cumin seed powder A bunch of coriander leaves finely chopped ¼ cup mint leaves finely chopped 6-8 green chilies finely crushed ¼” length 6-8 pieces ginger 1 tsp garam masala 4-6 pieces garlic flakes finely chopped 1-2 bay leaves 1 cup bitten curd (yoghurt) Salt to taste ½ cup cooking oil   METHOD 1 Heat a pan, put oil and fry onion till it is golden brown, remove it and keep aside. 2 Heat a pan, put rest of the oil, add garlic and ginger, and fry it, add keema and cook for a while on slow flame. Now add besan and again cook till besan is dissolved with keema. Add all the masalas and let it be cocked on slow flame till oil separates. Remove it from the flame and let it be cooled. 3 Now add bitten curd and cook for 6-8 minutes on slow flame till the gravy is done and it is thick. 4 Garnish with coriander and mint leaves, 5 Serve hot with Nan ,...

  LAAL MANS   LAAL MANS (RED MEAT) (A VERY FAMOUS RAJSTHANI DISH) INGREDIENTS ¾ kg mutton (Lamb Meat) 4 tbsp medium size onions paste 2 onions finely chopped 2 tbsp garlic paste ½ cup yoghurt 3 tbsp whole dhania seeds 12 whole red chilly ¼ - ½ cup desi ghee ¼ cup coriander leaves finely chopped 1 tsp garam masala 1 tsp turmeric powder PREPARATION Make smooth paste of red chilies and dhania seeds; marinate the mutton for 2-3 hrs with this paste, yoghurt, turmeric powder, onion paste and salt. METHOD 1 Heat desi ghee in a kadahi, sauté the onion till light brown, add marinated mutton along with all the liquid and DUM (Slow Flame) it till oil start separating, add the garlic paste till the mutton is done. 2 Add water as per your liking of gravy, cook for some time till the gravy is of desired consistency, sprinkle garam masala and cook for few minutes Garnish with coriander leaves and serve hot with Roti, Rice.   NOTE: This is a ve...

  LAMB DALCHA   LAMB DALCHA (HYDERABADI SAMBHER) INGREDIENTS 6-7 lamb pieces (legs of lamb, known as raan) 250 gm chana ki daal, 1 black cardamom 4 tbsp desi ghee, 1 cup yoghurt 6-8 black pepper corns 4-6 cloves, 4-5 bay leaves, 4-6 green cardamoms 3-4 cinnamon sticks, 1 tsp turmeric powder 1 tsp garlic paste, 1 tsp ginger paste 8-10 garlic flakes finely chopped, 3-4 red chilies 6-8 curry leaves, a bunch of chopped coriander leaves One sliced onion, salt to taste.   PREPARATION Soak chana daal for some time water at least for 30 minutes. Wash lamb piece and dice it in to equal pieces. Mix yoghurt with add salt, turmeric powder, garlic paste and red chilly powder, whisk well, keep aside. METHOD 1 Heat desi ghee in a pan, add black pepper corn, cloves, cinnamon, bay leaves and green cardamoms, let it splutter, now add the sliced onion, cook till the onion is deep brown. 2 Now add the yoghurt mixture to it, cook for some time and then ...

MUTTON CURRY WITH POTATO MUTTON CURRY WITH POTATO (THE NORTH INDIAN TRADITIONAL STYLE) INGREDIENTS 1.2 kg mutton 2-3 pieces medium size potato 3-4 medium size onions finely chopped 4-6 whole red chilies,   1tsp black pepper 3 tbsp red chilies paste 1 tsp red chilies, 1tsp turmeric powder 2 tsp ginger / garlic paste 3-4 garlic flakes, 1 tsp whole dhania seed 1” long 6-8 ginger thinly chopped ½ cup beaten curd, 2 tbsp lemon juice 8-10 whole black pepper 2 tsp home made garam masala (thickly crushed) ½ cup cooking oil (Mustard Oil), 2 tsp deshi ghee   METHOD 1 Peel the potato and cut into two parts 2 Marinate the mutton with lemon juice, salt and black pepper for 45 minutes. 3 Now add oil, onion, whole red chili, curd, ginger/garlic paste, red chili paste, garlic flakes, whole dhania seeds, and home made garam masala to the marinated mutton add potato, mix thoroughly, cook for 30 to 45 minutes on slow flame depending upon the quality of the...

        MUTTON DO PYAAJA MUTTON DO PIAJA INGREDIENTS ½ kg mutton 3 onions ¼ cup beaten curd 6-8 garlic flakes finely chopped 1”x2 ginger finely sliced 3-4 cloves, 1” cinnamon stick 1 black cardamom, 4-6 green cardamom ¼ cup red chilly paste 8-10 black pepper corns ½ tsp turmeric powder, 1 tsp coriander powder A bunch of coriander leaves finely chopped   METHOD 1 Mix one onion, turmeric powder, red chilly paste, ginger, garlic and black pepper corns, blend together to make a fine paste 2 Heat oil in a kadahi, slice the other onions, sauté it and take out half of the onion for garnishing, add mutton and cook for some time till the mutton is well fried 3 Now add curd, blended mixture and remaining masala, cook on simmer till the mutton is done and gravy is thick 4 Garnish with fried onion and coriander leaves, Serve hot with Roti, Nan  

MUTTON KORAMA             MUTTON KORMA   INGREDIENTS 750 gm mutton 1 onion thinly cut longitudinally 1” 8-10 pieces thinly cut long ginger 8-10 garlic flakes finely cut and crushed 2 tbsp ginger/garlic paste for marinating 2 tsp red chilies powder, 1 tsp turmeric powder 1 tsp coriander powder, 1 tsp roasted cumin seed 2 tomato (skin and seeds extracted), and then    thinly chopped ½ cup bitten curd, 12-16 pieces almonds (badam)   2 tbsp fresh cream for garnishing 10-12 raisins (kismis) 2 tbsp lemon juice 1 cup cooking oil/deshi ghee   Garam masala consisting of followings 6-8 green cardamom, 1 black cardamom, little bit mace (javitri), 1 tsp cumin seed, 1 tsp cat way seed (sahzeera), 1” 1 cinnamon (daalchini), all crushed together to make home made garam masala. PREPARATION Marinate the mutton with ginger/garlic paste, lemon juice for at least 45 minutes (for better results marinate for 3-4 hrs....

 MUTTON SOUTH INDIAN STYLE MUTTON SOUTH INDIAN STYLE INGREDIENTS ½ kg mutton 2 onions finely sliced 1” x 2 ginger cut in julliens style 6-8 flakes garlic finely chopped 2 bay leaves, 4-6 curry leaves - 4 - 6 pieces red dry chilly, 1 tsp turmeric powder 1 tsp chilly powder 1 tsp coriander powder 2 tomatoes chopped, ¼ cup beaten curd ½ tsp black mustard seeds, ½ tsp methi dana ½ cup oil (Preferred mustard oil) A bunch of coriander leaves finely chopped METHOD 1 Heat oil in a pan or kadahi, add garlic flakes, bay leaves, curry leaves, methi dana and black mustard seed, let it splutter, add onions and sauté it 2 Add mutton and cook for some time till the color of the mutton start changing add all the spices and cook for few minutes. 3 Add tomato and beaten curd and cook mutton on low heat till it is done Garnish with coriander leaves and serve hot with steam rice.  

        MUTTON STEW   MUTTON STEW INGREDIENTS ½ kg boneless mutton ¼ cup curd 2 onions finely chopped 1 “long 7-8 piece ginger finely sliced 4 garlic flakes, 6-8 whole red chilies 4-6 green chilies, ½ tsp mace 10-12 black pepper corns 1 tsp turmeric powder ¼ cup mustard oil or desi ghee 2 tsp coriander seed, 3-4 bay leaves 6-8 green cardamoms 1 black cardamom 1” one pc cinnamon sticks 2 tsp home made garam masala PREPARATION AND METHOD 1 Mix all the ingredients in a pan including mustard oil except garam masala, marinate for 2 hrs. 2 Put the kadahi on flame add the marinated ingredients and cook for some time on medium flames till the mutton is half done 3 Now cook on slow flame till the mutton is finely done and the color is reddish brown and the gravy is of desired consistency. Add garam masala. Thick gravy is recommended. 3 Serve hot with rice, roti ALTERNATEVELY Let the liquid to be dried, fry the mutton till the c...

 SPICY MASALEDAR) GOSHT SPICY (MASALEDAR) GOSHT INGREDIENTS ½ kg lamb ka gosht (chaap), (meat) 4 onions sliced thinly 2 tsp whole coriander (dhania) seed 2 tsp whole black pepper 2-3 tsp red chili powder 1 tsp cumin seed, 8-10 green chilies ¼ cup bitten curd ½ cup green papaya finely crushed 2 tbsp ginger/garlic paste Whole garam masala thickly crushed Consisting of 4-6 green cardamom, 1 black cardamom, ½ tsp mace (zavitri), 3-4 cloves, and 1” 1 piece long cinnamon. ½ cup cooking oil A bunch of coriander leaves finely chopped METHOD 1 Roast cumin seed, coriander seed, and black pepper, grind it in a mixer. 2 Heat oil in a pan/kadahi, deep fry onion, remove it and keep aside. Heat oil in a kadahi, put meat (gosht) and cook on slow flame till it is tender, and water has been absorbed, now add deep fried onion, green slatted chilies and cook till oil start separating. 3 Now it is time to add roasted masala along with garam masala and cook on simme...