Mutton Leg roast

 INGREDIENTS:

• 1 ½ kilogram of Mutton Leg (with middle bone cracked and fat removed)
1 tsp. of Soya Sauce
Juice from 4 Lemons 
2 tbsp. Vinegar 
1 tsp. Cumin Seeds  (roasted and ground)
1 tsp. Black Pepper Powder 
Salt (to taste)
3 tbsp.  Cooking Oil

METHOD:

1. Prick the leg of mutton with a fork and mix all of the ingredients (except the oil) and leave it to marinade for about 1 ½ hours.
Put the leg in a big pot and cover. Let it cook until all of the juice dries up.
Add the oil to it and in case it is not tender, add half a cup of warm water and leave it covered for a while until it is done.
Serve it on a plate or dish garnished with lettuce and cucumber, spoon the remaining sauce from the pot and add on top of the roast

Mutton Jalfrezi

 

INGREDIENTS FOR PRE-COOKING MEAT:

• 2 lbs. (900 grams) of Mutton or Lamb (diced)
1/2 tsp. of Turmeric Powder
6 tbsp. of Curry Sauce
9 tbsp. of Cooking Oil

REMAINING INGREDIENTS:

• 2 ½ large Onions (finely chopped)
2 Red Chillies (thinly sliced)
2 Green Chillies  (thinly sliced)
3 Tomatoes (thickly sliced)
A bunch of Fresh Coriander/Cilantro Leaves 
(chopped)
Salt (to taste)
3 tsp. of Red Chilli Powder (or to taste)
2 tsp. of Garam Masala Powder
2 tsp. of Cumin Seeds
1 tsp. of Fenugreek Seeds
1 tbsp. of Ground Coriander 
1 ½ tsp. of Garlic Paste 
1 ½ tsp. of Ginger Paste 
4 tbsp. of Tomato Puree
1 cup (125 ml) of Curry Sauce
Clarified Butter (Ghee) or Cooking Oil (as needed)

DIRECTIONS FOR PRE-COOKING MEAT:

1) Heat oil in a pot. When oil is hot add in the curry sauce and turmeric powder and saute for 5 minutes. Add in the cubed lamb and 1 cup of water and simmer gently with the lid on for 20-30 mins (or until lamb is tender and done.) Once cooked drain off the sediment.

 

METHOD:

1) Fry the chopped onions in clarified butter or oil in a frying pan over medium heat until translucent or golden brown. Meanwhile, take the ½ onion, half of the garlic & ginger, and a pinch of salt and cook this in cooking oil over a medium heat until it is dark brown. Add this to the other fried onions.

2) Put the cooking oil in a pot and gently fry the garlic, ginger, salt, red chilli powder, garam masala powder , cumin, Fenugreek, ground coriander and tomato puree. Cook for approximately 3 minutes very gently.

3) Add in the sliced tomatoes and chillies and stir well. Add in the pre-cooked lamb and stir until it is thoroughly coated. Add in the onions (that were fried). Add 1 cup of curry sauce. Simmer gently for 10-15 minutes until the lamb is heated thoroughly and has absorbed the flavor from the spices. Skim off any excess oil.

4) Season to taste and add in the chopped coriander/cilantro leaves and red or green chillies.

Fried Mutton Chops

INGREDIENTS:

• 1 kilogram of Mutton Ribs
1 cup All-Purpose Flour 
¼ tsp. of Baking Powder
1 tbsp. Ginger (chopped)
1 (2" piece) of Cinnamon Stick 
1 tbsp. Aniseeds
Salt (to taste)
2 tbsp. Plain Yogurt
250 ml. Whole Milk
Groundnut Oil (for frying)

METHOD:

1. Wash and dry mutton ribs well. Tie ginger, cinnamon, aniseed in a clean white cloth and place them with the meat, milk and half liter of water in a vessel or pot. Cook until the meat becomes tender. Drain the mutton and squeeze the spice bundle to extract maximum flavor and discard. Reserve the stock.
Sieve the flour, baking powder and salt together. Add the curd and enough stock to make a batter of thick consistency.
Heat oil in a pan. Dip the mutton pieces in the batter and fry well until golden.

Karahi gosht

Ingredients:

• 500 grams Mutton (pieces with bones)
• 250 grams Tomatoes (finely chopped)
• 2 tsp. Red Chili Powder
• 1 tsp. Salt  (or as required)
• 2 tsp. Garlic /Ginger  paste
• 1 large Onion  (finely chopped)
• 1 tsp. Coriander Powder
• 1/2 tsp. Turmeric  Powder
• 1/2 tsp. Black Pepper  Powder
• 2 tbsp. Yogurt
• 1 tsp. Garam masala Powder
• 5-6 Big Green Chilies
• Fresh Coriander Leaves , few chopped.
• 1/2 cup Soya Supreme Cooking Oil

Directions:
Heat Soya Supreme Cooking Oil in a karhai and add mutton, tomatoes, red chili powder, ginger/garlic paste and onion, stir well and cook over medium flame till the meat is quite tender. Add salt, coriander powder, turmeric powder, black pepper powder and Garammasala powder, and stir well and cook for some time till the oil separates. Then add the yogurt and green chilies and let it cook for a few minutes on a medium fire. When it's ready, remove from karhai into a serving dish and sprinkle with fresh coriander leaves and some ginger julienne. Serve hot with parathas and salads, and if you want sprinkle little lemon juice and eat.

Shahi Mutton Qorma

Ingredients

1 1/2 lbs. of Mutton (Lamb or Goat)

3 medium Onions (thinly sliced)

1 oz. of Almonds (Baadaam)

4 cloves of Garlic (Lasan)

1 oz. of Coriander Seeds (Dhania)

1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)

1/2 tsp. of Garam Masala (whole mixture)

Salt (to taste)

1 pinch of Saffron (Zafran)

3/4 cups of Plain Yogurt

3/4 cup of Cream

1/2 cup of Cooking Oil

Method

Wash the mutton well, dry and set aside.

Blend the coriander seeds, 1 onion, almonds and garlic together. Marinade the mutton in this mixture for about 2 hours.

Heat the oil and fry the remaining onions and set aside. Add the mutton to the oil and fry until the liquid dries up.

Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce the pressure. Add salt and pepper. Uncover and dry the liquid.

Add the beaten yogurt and fry until the oil separates. Add the fried grounded onion. Beat the cream for about 5 minutes or until it is to a thick consistency.

Add the soaked or ground saffron. Mix it with the cooked mutton. Add the garam masala and bake at 250 degrees F for 1/2 hour. Serve garnished with chopped coriander leaves.