30
Jun 20

Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)

  • Servings: 4
  • Soaking chili time: 1 hour.
  • Preparation time: 8 minutes.
  • Frying time: 50-52 minutes.
  • Cooking time: 20 minutes.
  • Total time: 80 minutes.

Rajasthan is a very beautiful place; if you have opportunity to travel must go there to see the palaces, forts and their art work. We had been there for about 21 years; we enjoyed the Royal culture and heritage of Rajasthan as well as the variety of regional cuisine.

“Lal Maas (Mutton in Red Spicy Gravy)” is one of the very popular, delicious and spicy dishes from Rajasthani cuisine from India, cooked and served on the special occasions in the Royal Rajput families in olden days.

 This delicacy has exotic and unique flavor of pure ghee; prepared with yogurt and rich amount of garlic as well as Mathania chili or Kashmiri chili. The recipe is traditionally served with Bajare ki Roti and basmati rice mostly in winter season.

Ingredients:

  • Mutton: 500 gm
  • Onion: 150 gm
  • Yogurt (Fresh Curd): 100 gm
  •  Mathania Chili/ Kashmiri chili: 12-13 no.
  • Turmeric powder: 1 pinch
  • Bay leaves: 2 no.
  • Cinnamon: 2” piece
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Cloves: 4 no.
  • Garam masala powder: ½ teaspoon
  • Garlic: ½ bulbs
  • Ginger: 2 teaspoon
  • Ghee (clarified butter): 100 gm.
  • Mustard Oil: 1 table spoon
  • Salt: 1 tablespoon (as per taste)
  • Cumin: 1 teaspoon
  • Water: 350 ml

Preparation:

  1. Take out all seeds of chili; soak chili into hot water for about an hour, grind to fine paste, keep aside,
  2. Chop garlic and ginger; grind to fine paste, keep aside.
  3. Clean and wash mutton; mix ginger-garlic paste and salt, keep aside to marinate.
  4. Chop onion longitudinally, keep aside.
  5. Blend the curd, keep aside.

Method:

  1. Heat ghee in the cooker, add clove, bay leaf, cumin, cinnamon and both black and green cardamom; sputter for few seconds, add onion, stir fry on high flame for about 4-5 minutes or until it gets translucent, add mutton stir fry it about 3-5 minutes.
  2. Lower to minimum flame; continue to cook for about 15-20 minutes with lid on or until liquid dries up, add curd, chili paste and mustard oil, continue to fry mutton till liquid dries up (about 15-20 minutes).
  3. Add hot water; close lid and bring to full cooking pressure, reduce to lower heat and cook for 15-20 minutes. Allow cooker to cool.
  4. Add Garam masala powder and ghee; transfers it to serving bowl decorate with chopped mint leaves and sliced onion.
  5. Serve hot with Bajare ki Roti or basmati rice.
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Ingredients
Ingredients
add clove, bay leaf, cumin, cinnamon and both black and green cardamom
add onion
add mutton
add mutton
continue to cook
continue to cook for about 15-20 minutes with lid on or until liquid dries up,
add curd
add curd, chili paste and mustard oil
add curd, chili paste and mustard oil
continue to fry mutton till liquid dries up
continue to fry mutton till liquid dries up
Add hot water
close lid and bring to full cooking pressure
Add Garam masala powder and ghee
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)

13
Apr 20

Rogan Josh (Kashmiri Mutton/lamb)

The meat (mutton/lamb) is prepared in various ways in Indian cooking; differ from region to region and the spices used. “Rogan josh” is a Kashmiri or Persian origin cuisine; which is one of the signature recipes from Kashmir.

In this recipe butter, ghee or mustard oil is used lavishly. The other ingredients which dominate are saffron, fennel seed, curd and dash of garlic. The method of slow cooking in this recipe retains aromatic flavor and fragrance.

It is very good and rich lunch on the special occasion…

Ingredients:

  • Mutton: 400 gm (preferably shank)
  • Curd (yogurt): 300 gm.
  • Fennel seed powder: 2 table spoon
  • Ginger paste: 2 teaspoon
  • Garlic paste: 1 teaspoon
  • Garlic clove: 3-4 no.
  • Black pepper: 10-15 no.
  • Cinnamon: 1” stick
  • Black cumin: 1 teaspoon
  • Black cardamom: 1 no.
  • Green cardamom: 3 no.
  • Clove: 3-4 no.
  • Star Annie: 1 no.
  • Mustard oil: 150 ml
  • Bay leaf: 1 no.
  • Red chili: 1-2 no.
  • Salt: 1 teaspoon
  • Kashmiri red chili powder: 1 tablespoon (for colorful Rogan josh)
  • Turmeric powder: 2 pinch
  • Asafoetida: ½ teaspoon
  • Saffron: 1 pinch
  • Garam masala powder: ½ teaspoon
  • Green chili: 1-2 no.
  • Coriander leaves: 20 gm.
  • Mint leaves: 2-3 twig

Preparation:

  1. Take one bowl filled with 2 tablespoon of water; add Kashmiri red chili powder, turmeric powder, and salt, mix to prepare wet masala, keep aside.
  2. Chop coriander and mint leaves, keep aside.
  3. Slit green chili, keep aside.
  4. Beat curd into big bowl and blend them thoroughly, ensure that there are no lumps in it or (you can mash it with the help of sieve) keep aside.

Method:

  1. Take wok (kadhahi) heat oil, when it starts to smokes add whole Garam masala, bay leaf , garlic clove and red chili; sputter for few seconds add ginger and garlic paste.
  2. Stir fry for a minute, add mutton; continue to fry on lower flame for 4-5 minutes, add wet masala paste.
  3. Continue to fry on lower flame till liquid dries up; add 1 liter hot water, bring it to boil, simmer to low flame and cook till done and desirable consistency of gravy comes. (It takes about 2-3 hours).
  4. Note: if you do not have time, you may cook in pressure cooker (use less water to cook mutton)
  5. Add fennel seed powder and asafoetida; continue to cook on lower flame for couple of minutes, put off the flame.
  6. After couple of minutes add blended curd mixture; stir continuously otherwise curd will coagulate, continue to cook on medium low flame till boiling, add saffron, and continue to cook another couple of minutes with lid on so that the flavor of saffron is infused in the recipe.
  7. Put off the flame; add Garam masala powder, cover the lid for 5-10 minutes so that flavor and aroma of Garam masala gets in to it. Transfer into serving bowl decorate  with mint leaves and coriander leaves and serve with Rice, Chapatti, Poori, Naan, Paratha etc…
Rogan Josh (Kashmiri Mutton)
Rogan Josh (Kashmiri Mutton)
Ingredients
add whole Garam masala, bay leaf , garlic clove and red chili
add garlic clove
add ginger and garlic paste
add ginger and garlic paste
add mutton
continue to fry on lower flame
add wet masala paste
add wet masala paste
Continue to fry on lower flame
add 1 liter hot water
add 1 liter hot water
Add fennel seed powder
Add fennel seed powder and asafoetida
add blended curd mixture
continue to cook on medium low flame
add saffron
continue to cook another couple of minutes
; add Garam masala powder
Rogan Josh (Kashmiri Mutton)
Rogan Josh (Kashmiri Mutton)
Rogan Josh (Kashmiri Mutton)

24
Jan 20

Dal Gost (Mutton with Lentil curry)

‘Dal Gost (Mutton with Lentil curry)’ is delicious, authentic and flavorful Pakistani recipe; this has beautiful aroma and fantastic in taste as it is cooked adopting slow cooking method and takes long time to tenderize. I prepared with Tuhar dal you may use Chana dal or Masoor dal also for the recipe.

Ingredients:

  • Tovar dal/ Tuhar dal/Arhar dal (Pigeon pea lentil): 100 gm
  • Mutton: 400 gm (preferably shank pieces)
  • Onion: 2 no. (Medium size)
  • Tomato: 2 no. (Medium)
  • Garlic cloves: 6-8 no.
  • Bay leaves: 2 no.
  • Cumin: 1 teaspoon
  • Black cardamom: 1 no.
  • Green cardamom: 2-3 no.
  • Cloves: 4 no.
  • Cinnamon; 2” piece
  • Star anise: 1 no.
  • Cumin seed: ½ teaspoon
  • Mustard oil: 4-5 table spoon
  • Garlic leaves: (optional)
  • Coriander leaves: 20 gm.
  • Turmeric powder: 1 teaspoon
  • Garam masala powder: 1 teaspoon

 For dry masala:

  • Chili: 3-4 no.
  • Coriander: 1 tablespoon
  • Cumin: 1 teaspoon
  • Black pepper: 10-12 no.

For wet masala:

  • Ginger: 3” piece
  • Garlic cloves: 6-8 no.
  • Green chili:  (optional)

For Seasoning:

  • Ghee (clarified butter): 2 tablespoon
  • Cumin seed: ½ teaspoon
  • Dry red chili: 2 no.
  • Kasuri Methy: 1 tablespoon
  • Curry leaves: 1 twig

Preparation:

  1. Take a Bhagona (pateela), put 400 ml water, when water starts boiling add washed dal; cook dal on medium flame. When dal gets frothy; remove forth and continue to cook on medium low flame with lid ‘on’ till it is done 90%, put off the flame; ‘Dal’ is ready, keep aside.
  2. Prepare dry masala powder by dry roast each ingredient separately and grind, keep aside.
  3. Prepare wet masala paste by ground ingredients with help of water, keep aside.
  4. Clean and wash mutton, keep aside.
  5. Clean garlic pods, keep aside.
  6. Chop onions into fine slices and tomatoes into small pieces, keep aside.
  7. Deep fry one onion slices into ghee until it gets golden brown in color, keep aside to garnish the ‘Dal Gost’

Method:

  1. Put oil in the cooker. Heat the oil till smoke starts; Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin, fry till garlic become light brown.
  2. Add onion; fry on high flame till onion gets translucent, add mutton, continue to fry on medium low flame till mutton color change (about 6-8 minutes).
  3. Add wet masala paste, salt, turmeric powder and dry masala powder; continue to fry on lower flame with lid on until liquid dried up (stir fry in between to avoid sticking in bottom) it about 3-5 minutes.
  4. Add about one liter of water; continue to cook on high flame until it starts to boil, reduce the flame continue to cook on lower flame for about 2- 2 ½ hours or until mutton is done (this method is called slow cooking).
  5. Add chopped tomatoes stir fry on medium flame till tomatoes gets messy appearance; add Garam masala powder, cooked dal and water for your desire consistency.
  6. Boil and add chopped coriander leaves.
  7. Note: if you do not have time, you may cook in pressure cooker, it will take about 20 minutes to tenderize mutton (use less water)

Seasoning:

  1. Take wok, put ghee in it, add dry red chili, cumin seed, and sputter it for few seconds; put off the flame, add curry leaves and Kasuri Methy. Transfer into prepared dal gost; cover it for couple of minutes.
  2.  It is ready to be served at the time of lunch or dinner, along with chapatti and rice.
  3. Note: Don’t forget to decorate with deep fried onion slices. Serve hot.
Dal Gost (Mutton with Lentil curry)
Ingredients
Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin
Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin
Add onion
add mutton
fry on medium low flame
Cooking dal
Add wet masala paste
Add salt, turmeric powder and dry masala powder
continue to fry on lower flame
Add about one liter of water
continue to cook on high flame until it starts to boil
reduce the flame
Add chopped tomatoes
stir fry on medium flame till tomatoes gets messy appearance
add Garam masala powder, cooked dal
add chopped coriander leaves
add Garam masala powder
add curry leaves and Kasuri Methy
Seasoning
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)

02
Apr 17

Methi saag (Fresh green fenugreek) Mutton

I love to create dishes with ingredients which enhance the nutritional value and also the taste of the dish. This time I prepare the Mutton with Methi saag (Fresh green fenugreek).

Methi saag (Fresh green fenugreek) help to flush out harmful toxins from body at the same time it is full of calcium and magnesium. Mutton is a great source of vitamin 12, which aids to the brain function.

Ingredients:

  • Mutton: 250gm
  • Methi (fenugreek leaves) 100 gm.
  • Onion: 100 gm
  • Tomato: 1 medium
  • Green chili: 2 no.
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Bay leaves: 1 no.
  • Cloves: 4 no.
  • Green cardamom: 2 no.
  • Garam masala powder: ½ teaspoon
  • Garlic flakes: 4-5 no.
  • Ginger: 2”pieces
  • Oil: 2 table spoon
  • Salt: 1 teaspoon (as per taste)
  • Cumin seed: 1 teaspoon
  • Butter 10-15 gm
  • Water: 200ml.

Preparation:

  1. Clean and wash mutton.
  2. Clean garlic flakes.
  3. Cut onion, methi leaf and tomatoes into small pieces.

Method:

  1. Put oil in the cooker. Heat the oil till smoke is coming; Put garlic, bay leaf, cumin seed and cloves, sputter for few seconds.
  2. Add onion and brown on high flame (About 4-5 minutes) add ginger paste and mutton, Reduce to low flame; fry mutton till liquid dries up (about 12-15 minutes).
  3. Add salt, chili powder, coriander powder, turmeric powder and chopped tomato continues to fry for another couple of minutes on high flame, stir continuously otherwise it may burn.
  4. Add water. Close lid and bring to full cooking pressure, reduce to lower heat and cook for7-8 minutes.
  5. Allow cooker to cool, open the cooker; add methi leaves and butter. Stir fry for couple of minutes on high flame till it reaches your desire consistency, add Garam masala powder and chopped coriander leaves.
  6. Transfer into serving plate Serve hot as a starter or with basmati rice or as you wish.

Methi saag (Fresh green fenugreek) Mutton

Methi saag (Fresh green fenugreek) Mutton

Ingredients

Ingredients

Ingredients

Ingredients

Put garlic, bay leaf, cumin seed and cloves

Put garlic, bay leaf, cumin seed and cloves

Put garlic, bay leaf, cumin seed and cloves

Put garlic, bay leaf, cumin seed and cloves

Add onion

Add onion

add ginger paste

add ginger paste

add ginger paste and mutton

add ginger paste and mutton

Add salt

Add salt

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

add chopped tomato

add chopped tomato

add chopped tomato

add chopped tomato

Add water

Add water

bring to full cooking pressure

bring to full cooking pressure

add methi leaves

add methi leaves

add methi leaves

add methi leaves

Stir fry for couple of minutes

Stir fry for couple of minutes

add methi leaves and butter

add methi leaves and butter

add methi leaves and butter

add methi leaves and butter

add Garam masala powder

add Garam masala powder

Methi saag (Fresh green fenugreek) Mutton

Methi saag (Fresh green fenugreek) Mutton


22
May 16

Mutton soup (lamb legs/paya soup)

Now a day’s soup is popular all over world, this soup is very special and full of calcium and good for joint pains. My family is great fan of this soup, my grand-mother made this paya soup; she used to serve this soup before meal or as a breakfast and preferred to continue daily for a week or two.

This soup gives strength to bones, cook this soup in traditional way and this is very simple to cook, healthy and tasty with amazing aroma. It takes little longer to cook.

Ingredients:

  • Mutton (leg/paya piece):  2 no. (Approx 200gm)
  • Onion: 50 gm
  • Tomato: 1 small (optional)
  • Turmeric powder: 1 pinch
  • Bay leaf: 1 no.
  • Cloves: 2 no.
  • Garlic flakes: 2 no.
  • Ginger: 2 inch piece
  • Ajawine (carom seeds): ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Black pepper powder: ½ teaspoon
  • Water: 750 ml
  • Butter: 1 teaspoon (optional)

Preparation:

  1. Clean and wash mutton paya (in pieces without skin) with running water.
  2. Clean garlic pods. Cut into pieces.
  3. Cut onion and tomatoes into small pieces.

Method:

  1. Put all ingredients into the pressure cooker, mix well.
  2. Close the lid, bring it to full cooking pressure, Reduce to lower heat and cook for one hour to one hour 15 minutes (depending upon how tender is lamb), Allow cooker to cool.
  3. Stir the soup  like pressing manner for couple of minutes so that all ingredients blends well, boil again and serve hot with spreading little black pepper and butter.

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Ingredients

Ingredients

Ingredients

Ingredients

adding water

adding water

Put all ingredients into the pressure cooker

Put all ingredients into the pressure cooker

Stir the soup like pressing manner

Stir the soup like pressing manner

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

adding black pepper

adding black pepper

adding black pepper

adding black pepper

adding black pepper

adding black pepper

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)