Yogurt based mutton curry (aatukari thayir kulambu)

Ingredients

Mutton 250 gms

Small onion 15 chopped

Ginger garlic paste 1 tbsp

Tomato 1 chopped

Curd ½ cup

Green chilli 2 slit

Cumin seeds ½ tsp

Fenugreek seeds ½ tsp

Pepper corns ½ tsp

Kulambhu milagai tool (curry powder) 1 ½ tbsp

Garam masala 1 tsp

Salt and oil as required

coriander leaf few

preparation

1.      Marinate mutton with curd, curry powder,ginger garlic paste and salt for an hour

2.      Pressure cook mutton with half of the onion and tomatoes by adding ½ cup of water

3.      In a pan add oil, cumin, pepper, fenugreek seeds, rest of onion , tomato and green chilli

4.      Saute well and add cooked mutton

5.      Once done add pepper powder, garam masala and allow it to boil once

6.      Add coriander leaf and serve

       Serve with rice

Goes well with indian bread

Jeera mutton curry

Ingredients

Mutton without bones 150 gms

Onion sliced 2

Tomato chopped 3

Chilli powder 1 tsp

Coriander powder 1 tsp

Cumin powder 1 tbsp

Turmeric powder ½ tsp

Ginger garlic paste 2 tsp

Cinnamon 1

Cardamon 1

Cloves 2

Bay leaf 1

Curd 1 tbsp

Coriander leaf chopped 2 tbsp

Salt and oil as required

Preparation

1.      In a bowl add mutton, onion, tomato, chilli powder, coriander powder, cumin powder, turmeric powder, ginger garlic paste, cinnamon,cardamom, cloves, bay leaf, coriander leaf, salt , curd and 2 tbsp of oil.

2.      Mix well and keep aside for ½ hour

3.      In a pan add the marinated mutton and 2 cups of water

4.      Allow it to cook for 20 minutes

5.      Once the mutton is done turn off the flame

Serve with rotis, parathas or phulka

Mutton dalcha(version 2)

Ingredients

Mutton 250 gms

Toor dal 2 tbsp

Bengal gram  2 tbsp

Green chilli slit 2

Small onion chopped 6

Ginger garlic paste 1 tbsp

Tomato chopped 1

Turmeric powder ½ tsp

Sambar powder 2 tsp

Fennel seeds ½ tsp

Cinnamon 1

Bay leaf 1

Asafoetida 1 pinch

Tamarind extract 1 tbsp

Potato 2

Salt and oil as required

Preparation

1.      In a pressure pan add oil, fennel seeds, cinnamon, bay leaf , green chilli and onion. Saute well

2.      Add ginger garlic paste ,turmeric powder and mutton. Saute well

3.      Once water oozing out dries add dal and tomato. Saute once

4.      Add 2cups  of water and pressure cook for 5-6 whistles

5.      Once the pressure settles down, add salt and potato

6.      Cook for 2 whistles

7.      Once the pressure off, add sambar powder, tamarind extract and asafoetida

8.      Bring it to boil

9.      Keep it in gravy consistency

Serve with briyani

Mutton coconut gravy(kerala style)

Ingredients

Mutton 500 gms

Coconut paste ¼ cup

Tomato 1 chopped

Turmeric powder ½ tsp

Chilli powder 2 tsp

Coriander powder 1 tbsp

Pepper powder 1 tbsp

Garam masala 1 tsp

Fennel seeds ½ tsp

Cinnamon 1

Cloves 2

Curry leaf 2 sprigs

Salt and oil as required

To grind

Small onion 10

Onion 1

Garlic 10 pods

Ginger 1 inch

Green chilli 2

Curry leaf 2 sprigs

Grind to paste form without adding water

Preparation

1.      In a pressure pan add oil, fennel seeds, cinnamon,cloves,curry leaf and ground paste. Saute well

2.      Add tomatoes, chilli powder, turmeric powder,coriander powder,garam masala and salt.toss once

3.      Add mutton and allow it to cook till water oozes out well of it

4.      Add a cup of water and allow it pressure cook for 5-6 whistles

5.      Once it is cooled, add coconut paste and bring it to boil

6.      Add pepper powder and curry leaf

Serve with rice

Goes well with appam

Tirupathur Mutton bone soup (elumbu soup)

Ingredients

Elumbu 250 gms

Onion 1

Ginger garlic paste  2 tsp

Tomato 1

Cinnamon 1

Cloves 2

Bay leaf 1

Fennel 1 tsp

Coriander powder 1 tsp

Pepper powder 2 tsp

Curry leaf 2 sprigs

Salt and oil as required

Preparation

1.      In a pressure pan add oil, cinnamon, cloves, fennel seeds, bayleaf, curry leaf, onion and ginger garlic paste. Saute well

2.      Add tomato, mutton bones, salt and coriander powder. Saute till it oozes out its water

3.      Add a cup of water and pressure cook for 5-6 whistles

4.      Once pressure settles down add a cup of water and bring it to boil

5.      Add pepper powder and adjust salt

Serve hot

karela ghosh

Ingredients

Bitter gourd 2 cut into round slices

Mutton 200 gms (pressure cook mutton with ginger garlic paste-1 tsp,salt and turmeric powder, for 4-5 whistles)

Bengal gram ¼ cup (pressure cook for 2 whistles)

Onion 1

Tomato 2

Tamarinds extract 2 tbsp

Coconut paste 2 tbsp

Chilli powder 1 tsp

Coriander powder 2 tsp

Turmeric powder ½ tsp

Salt and oil as required

Preparation

1.      In a pan add oil, onion, bitter gourd and tomato

2.      Cook till bitter gourd gets cooked and mix well with tomatoes

3.      Add turmeric powder, chilli powder, coriander powder, salt and tamarind extract

4.      Once it starts boiling add cooked mutton, cooked Bengal gram and coconut paste

5.      Toss well and cook for 5 minutes

Serve with rotis

Mutton dal soup

Ingredients

Mutton 250 gms

Bengal gram 2 tbsp

Onion chopped 1

Ginger paste 1 tsp

Garlic chopped 1 tbsp

Tomato chopped 1

Green chilli 2

Fennel 1 tsp

Cloves 2

Cinnamon 1 inch

Fennel powder 1 tsp

Roasted pepper cumin powder 1 tsp

Salt and oil as required

Preparation

1.      In a pressure pan add oil, fennel, cinnamon, cloves, onion, ginger and garlic. Saute well

2.      Add tomatoes, green chilli and saute till blends

3.      Add mutton and bengal gram. Saute well

4.      Add salt, fennel powder and a cup of water

5.      Pressure cook till 5-6 whistles

6.      Once the pressure settles down add pepper cumin powder

7.      Adjust salt

Serve with rice

Minced meat stuffed rolls(mutton kheema rolls)

Ingredients

Snake gourd medium sized 1(cut it into 1 inch piece)

Mutton minced 300 gms

Onion finely chopped 1

Ginger garlic paste 2 tsp

Egg 2

Corn flour 2 tbsp

Pepper powder 1 tsp

Turmeric powder ½ tsp

Bread crumbs for coating

Salt and oil as required

To grind

Cinnamon 1

Fennel seeds 1 tsp

Cloves 2

Dry red chilli 4

Roast in oil and ground to powder

Preparation

1.      Pressure cook minced meat with turmeric powder and salt.

2.      Strain the excess water in it and keep aside

3.      In a pan add oil,onion,ginger garlic paste,ground powder ,salt and cooked meat

4.      Add 1 egg and sauté till it dries up well

5.      Turn off the flame and allow it to cool

6.      Mean time rub satlt in the inner portion of  snake gourd pieces

7.      Mix corn flour,pepperpowder,salt and 1egg .keep aside

8.      Fill the bottle gourd pieces with the cooked meat

9.      Dip well in corn flour mix and coat in in bread crumbs

10.  Deep fry in oil

Serve hot with green chutney or tomato ketchup 

Mutton dal(Elumbu sambar )

Ingredients

Mutton bones 250 gms( pressure cook it with turmeric powder for 4-5 whistles)

Tomato 2

Onion 1

Turmeric powder ½ tsp

Chilli powder 1 tsp

Coriander powder 2 tsp

Toor dal 1 cup ( pressure cook it with water for 3 whistles)

Coconut paste 1 tbsp

Salt and oil as required

Preparation

1.      In a pan add oil, onion. Saute well

2.      Add turmeric powder, chilli powder, coriander powder, tomato . saute well

3.      Add cooked bones and salt.

4.      Allow it to boil

5.      Add cooked dal and required water

6.      Allow it to boil for 3-5 minutes

7.      Add coconut paste and allow it boil once

8.       Serve with rice

Thanjavur Mutton dry fry(mutton sukka)

Ingredients

Mutton 250 gms

Ginger ½ inch piece chopped

Small onion chopped 10

Onion chopped 1

Coconut grated ¼ cup

Ginger garlic paste 1 tbsp

Curry leaf 2 sprigs

Chilli powder 1 tsp

Green chilli chopped 1 tsp

Turmeric powder ½ tsp

Coriander powder 2 tsp

Dry red chilli 2

Roasted Bengal gram powder ¼ cup

Oil and salt as required

Preparation

1.      In a pressure cooker add mutton,chopped ginger,ginger garlic paste,onion,green chilli,chilli powder,turmeric powder,coriander powder,salt,curry leaf and a cup of water

2.      Pressure cook for 4-5 whistles

3.      In a pan add oil, curry leaf, dry red chilli, small onion and grated coconut.saute well

4.      Add cooked mutton and cook till it dries up

5.      Finally add roasted Bengal gram powder

       Serve with rice