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INGREDIENTS


Rara Mutton

Servings - 2 - 3

INGREDIENTS
Mutton - 500 grams
Curd - 90 grams
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Oil - 4 tablespoons
Cloves - 4 pods
Black cardamom - 2 pods
Green cardamom - 2 pods
Cinnamon stick - 1 inch
Bay leaf - 1
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Green chili - 1 teaspoon
Onions - 230 grams
Tomato - 115 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Mutton keema - 200 grams
Water - 500 milliliters
Garam masla - 1 teaspoon
Coriander - for garnishing

PREPARATION


1. In a mixing bowl, add 500 grams mutton, 90 grams curd, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
2. Marinate the mutton for 1 hour.
3. Heat 4 tablespoons oil in a heavy skillet, add 4 pods cloves, 2 pods black cardamom, 2 pods green cardamom, 1 inch cinnamons tick, 1 bay leaf and stir well.
4. Add 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon green chili and saute for 2 - 3 minutes.
5. Then, add 230 grams onions and fry till translucent.
6. Now, add 115 grams tomato and saute for 3 - 5 minutes.
7. Add 1/2 teaspoon turmeric and stir well.
8. Add 1 teaspoon red chili and stir again.
9. Now, add 200 grams mutton keema and mix it well.
10. Cook for 7 10 minutes on low heat.
11. Then, add the marinated mutton and mix it well.
12. Add 500 milliliters water and mix it well.
13. Bring it to a boil.
14. Cover it with lid and cook for 30 - 40 minutes on low heat.
15. Open the lid and add 1 teaspoon garam masala and mix it well.
16. Garnish with coriander.
17. Serve hot with naan or roti.

Masala Mutton

Servings - 2 - 3

INGREDIENTS
Mutton - 945 grams
Salt - 1/2 teaspoon
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Lemon juice - 2 tablespoons
Curd - 180 grams
Ghee - 50 milliliters
Bay leaf - 2
Cinnamon stick - 1
Black cardamom - 2 pods
Green cardamom - 3 pods
Cloves - 5 pods
Onions - 300 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green chili - 2 teaspoons
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Red chili - 2 teaspoons
Tomato puree - 250 grams
Salt - 1 teaspoon
Water - 350 milliliters, divided
Garam masala - 1 teaspoon
Coriander - 10 grams