Mutton chops curry

Mutton chops is a super side dish for ragi balls and even for rice. it's made of fresh ground masala which gives the unique aroma to the dish. Chops is cut from the ribs of the mutton. I learnt this yummy recipe from my mother in law. It tastes great..




Ingredients:

• Mutton chops - 500 gms
• Oil
• Water
• Salt
• Ginger garlic paste -1/2 tsp
• Turmeric powder - 1/2 tsp

To grind:

• Onions shallots - 10-15
• Tomato -2
• Coriander leaves -1bunch
• Green chillies -7
• Garlic cloves -6
• Ginger -1"
• Pepper corns -1tsp
• Coriander powder -2tsps
• Coconut -1/4Th
• Cloves-5
• Cinnamon -2pieces

Method:

• Initially boil the mutton chops with turmeric powder and ginger garlic paste. Cook for about 5-6 whistles in the cooker.
• Grind the to grind ingredients into a fine paste using water.
• Heat a pan, add oil and add the ground paste.
• Fry it till the masala is fried well, raw smell vanishes. It should have become little dry .
• When the masala is well cooked, add the boiled chops, salt Nd required water for the gravy.
• Close the pan and cook until the masala and chops blend well into a gravy.

Serve it hot with ragi balls or with steamed rice.... 

Creamy Mutton Kurma - Version 2

 Super flavorful mutton kurma for rotis and rice.
 


Ingredients:

• Mutton - 500 gms
• Cinnamon stick - 2"
• Cloves
• Cardamom - 3
• Bay leaf - 1
• Grated fresh coconut - 1/2 cup
• Onions finely chopped -1
• Tomato - 1 chopped
• Ginger garlic paste - 1 1/2 tsp
• Green chillies slit length wise - 3
• Red Chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Cumin seeds powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Fresh Cream - 1 cup
• Turmeric powder - 1/2 tsp
• Salt
• Oil
• Coriander leaves

Method:

•  Boil the mutton in pressure cooker with turmeric powder and little ginger garlic paste.
• Heat both oil and ghee in a heavy bottomed iron vessel and add whole spices and bay leaf and fry them.
• Add the chopped onions and fry till transparent.Add the ginger garlic paste,  chopped tomatoes and fry for 4- 5 minutes.
• Now add all the powders and salt.
•  Add the cooked mutton , fry over medium heat with lid till the water from the meat is released. Check in between and stir.
• Add the coconut paste to the mutton and mix well.
• Add the fresh cream  at this stage.
• Cover and cook for 3 mins. Add 2-3 cups of water and cook with lid till the mutton is tender and the gravy thickens.Adjust salt and add garam masala pwd and garnish with chopped coriander leaves.

 
Serve hot with Rice/ Chapathi.

Linking to First anniversary

 

 Ramya's Innovative recipes 2013

Creamy Mutton Kurma

Ingredients:

• Mutton - 500 gms
• Cinnamon stick - 2"
• Cloves
• Cardamom - 3
• Bay leaf - 1
• Poppy seeds - 1 tbsp
• Grated fresh coconut - 1/2 cup
• Onions finely chopped -1
• Tomato - 1 chopped
• Ginger garlic paste - 1 1/2 tsp
• Green chillies slit length wise - 3
• Red Chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Cumin seeds powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Yoghurt (curd) - 3 tbsp
• Turmeric powder - 1/2 tsp
• Salt
• Oil
• Coriander leaves

Method:

• Clean mutton and add the curd,red chilli powder,coriander powder,cumin powder,ginger garlic paste and green chillies to it.Keep aside the marinated mutton for an hour.
• Soak poppy seeds in a little warm water for 10 mins and grind both poppy seeds and grated coconut to a fine paste. Keep aside.
• Heat both oil and ghee in a heavy bottomed iron vessel and add whole spices and bay leaf and fry them.
• Add the chopped onions and fry till transparent.Add the chopped tomatoes and fry for 4- 5 minutes.
• Now add the marinated mutton and fry over medium heat with lid till the water from the meat and yogurt is absorbed.Check in between and stir.
• Now add the poppy seeds-coconut paste and salt to the mutton and mix well.
• Cover and cook for 3 mins.Add 2-3 cups of water and cook with lid till the mutton is tender and the gravy thickens.Adjust salt and add garam masala pwd and garnish with chopped coriander leaves.
• (You can even pressure cook the mutton for 10 minutes or till mutton is tender).

Serve hot with Rice/ Chapathi.

Linking to First anniversary

 

Linking to:

Feast of sacrifice By Asiya

Mutton Kurma - My mom in law's authentic style

This is my mom in law's special dish We all love her mutton kurma. We would love to have it for the 3 course of meal. Its very simple and tastier . but I do not get her taste, may be the hand's taste differs. Enjoy her authentic falvor of mutton kurma.

Ingredients:

• Mutton - 500 gms( cut into small pieces)
  
• Onions - 2
• Tomatoes - 2
• Chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Green chilly - 2
• Ginger garlic paste - 2 tsp
• Brinji leaf - 2
• Cinnamon - 1 "
• Cloves - 4
• Curry leaves
• Coriander leaves
• Oil
• Water
• Coconut paste - 1 cup

Method:

• Boil mutton with salt in cooker separately and keep it aside.
  
• Heat oil in a pan, season bay leaf, cinnamon, cloves.
• Add green chillies,curry leaves, onions. Saute well
• Add ginger garlic paste.Fry them well , till raw smell leaves.
• Add Tomatoes and salt. Add Chilly powder , coriander powder.Fry them well.
  
• Add boiled mutton, water and allow it boil.
• After the gravy is boiled and cooked, add the coconut paste.
• Let it boil for 5 -10 mins.

Garnish with Coriander leaves.

Sending this to Sravs CC MOMS recipe and Red meats feast .
Linking this to:Dish Name Starts with M @ Learning to Cook

Mutton Shami Kabab

Ingredients:

• Minced Mutton / Kheema- 500gms
• 5-6 cloves garlic
• 1″ piece ginger, roughly chopped
• 1/2 cup chana dal, washed and soaked
• 1 portion fresh garam masala
• 2 bay leaves
• 1/4 cup water
• Coriander leaves - one handful
• Mint leaves - 1 handful
• Chilly powder - 1/2 tsp
• 2 tsps clarified butter, ghee Salt to taste

Method:

• Mix the mince with all the ingredients, except the clarified butter / ghee, in a pressure cooker, and cook under pressure, for 5-6 whistles.
• Allow to cool for at least 30 minutes, open and dry any remaining liquid on high heat. Discard the bay leaves.
• Grind in a processor.
• heat butter in a tava.
• Take lemon sized portions, and make neat, tight patties between the palms of your hands.

Serve hot with a finely sliced onions tossed in lime juice.

Linking to Red meats feast and Linking this to:Dish Name Starts with M @ Learning to Cook , Feast of sacrifice By Asiya

Ambur Mutton Biryani

Ingredients:

• Mutton - 500 gms
• Basmathi Rice - 2 1/2 Cups
• Onion - 2
• Tomato - 2
• Green Chilly - 3
• Curd - 3 tsp
• Ginger garlic paste - 2 tsp
• Cloves- 4
• Cinnamon - 2 - 3 pieces
• Cardamom - 4
• Bay leaf - 2
• Chilly powder - 1 1/2 tsp
• Coriander powder - 3 tsp
• Salt to taste
• Water - 5 cups
• Oil

Method:

• Pressure Cook the Mutton and keep it sepeartely. Wash and soak seperately.
• In a Cooker , add oil , temper all the spices.
• Add green chillies, onion together and fry it till brown.
• Add ginger garlic paste. Then tomatoes. Stir well.
• Add Chilly powder and Coriander powder.
• Later on add the cooked Mutton to the mixture,add curd and stir it for about 10 mins.
• Add salt and rice.
• Keep for three whistles.
• Garnish with Coriander leaves.

Linking to Red meats feast.

Kheema balls

Ingredients:

• Mutton Kheema - 500 gms
• coconut - 4 spoons grated
• Onion - 1
• Cinnamon -2 cms
• Cloves-4-5
• Coriander leaves
• Green Chilly - 5-6
• Ginger - 2 cms
• Garlic - 5
• Salt
• Oil
• Roasted gram flour
  

Method:

• Grind all the ingredients together
• Add Roasted gram Powder and mix well.
• Fry it in oil.

Linking to Red meats feast.