19
Sep 11

Kaleji (mutton Liver) masala

Ingredients:

  • Liver (Mutton liver): 300gm (chopped in small pieces)
  • Onion: 2 no. (Small)
  • Tomato: 1no. (Small)
  • Ginger paste: 1 teaspoon
  • Garlic paste: half teaspoon
  • Oil: 2 table spoon
  • Cumin seed: half teaspoon
  • Garlic: 2flake (chopped in three to four pieces each)
  • Bay leaf: 2 no.
  • Salt: 1teaspoon
  • Turmeric powder: 1teaspoon
  • Red chilly powder: 1 teaspoon
  • Coriander powder: 1teaspoon
  • Garam masala  powder: one forth teaspoon
  • Fresh coriander leaves: 2 table spoon (chopped)
  • Water:  half cup

Preparation:

  1. Clean and wash kaleji (mutton liver).
  2. Cut onion and tomatoes into small pieces.

Method:

  1. Heat oil in a pan till smoke is coming.
  2. Put bay leaf, cumin seed and chopped garlic, fry till garlic become light brown.
  3. Add onion and brown on high flame. (About5- 7minutes)
  4. Add chopped tomato, ginger paste, and fry it about 3 minutes.
  5. Add kaleji (mutton liver), chilly, coriander powder. Reduce to low flame.
  6. Fry till liquid dries up (about 5-10 minutes).
  7. Add salt and continue to roast for another 2 minutes.
  8. Add hot water. Close lid.
  9. Reduce to lower heat and cook for 5 -7 minutes.
  10. Add Garam masala powder and chopped coriander leaves.

Serve hot with roti or paratha.


11
Sep 11

Mutton Hyderabadi

Ingredients:

  • Mutton: 500gm
  • Oil: 4 tablespoon
  • Cinnamon: 2 inch stick
  • Clove: 5 no.
  • Cardamom: 3 no.
  • Bay leaf: 2 no.
  • Curd / Yogurt: 1 cup
  • Poppy seed: 1 tablespoon
  • Almond: 5 no.
  • Cashew nut: 10 no.
  • Fresh coconut:  1 tablespoon (grated)
  • Onion: 1 no. (Small)
  • Tomato: 1 no. (Small)
  • Ginger: 2 inch piece
  • Garlic: 8 flake
  • Turmeric powder: 1teaspoon
  • Coriander powder: 1 teaspoon
  • Chilly powder: 1teaspoon
  • Garam masala powder: half teaspoon
  • Cumin seed: half teaspoon
  • Salt: 1 table spoon
  • Coriander leaves: 100 gm
  • Ghee: 1 table spoon (optional)

Preparation:

  1. Soak poppy seed, almond, cashew nut in little warm water (about half an hour).
  2. Make paste of fresh coconut, poppy seed, almond and cashew nut.
  3. Cut onion into very small pieces.
  4. Chop the tomato.
  5. Marinate the mutton with ginger, garlic, curd, chilly, coriander powder and paste (fresh coconut, poppy seed, almond, and cashew nut). Keep aside (About half an hour)

Method:

  1. Take a cooker. Heat oil, Put cumin seed, clove, bay leaf, garlic flake, cinnamon and crushed cardamom in it. Sputter it for few seconds.
  2. Add onion and saute till light brown.
  3. Add tomato and continue to saute for 3-5 minutes.
  4. Add marinated mutton and stir it.
  5. Reduce to low heat, and cover the lid. Fry till oil separates from masala (or liquid dries up)
  6. Cook on low flame. Add salt and continue to roast for about 10-15 minutes.
  7. Add 100ml hot water. Close lid and bring to full cooking pressure.
  8. Reduce to lower heat and cook for 4-7 minutes.
  9. Allow cooker to cool.
  10. Add Garam masala powder, ghee and half chopped coriander leaves.
  11. Garnish with coriander leaves and fried Kaju (cashew nut)

Serve hot.


20
Jun 11

Mutton curry with whole garlic pod

Ingredients:

  • Mutton: 500gm
  • Onion: 200 gm
  • Tomato: 1 Medium
  • Chilly- powder: 1 Teaspoon
  • Coriander powder: 1 Teaspoon
  • Turmeric powder: 1 Teaspoon
  • Bay leaves: 2 no.
  • Cloves: 4 no.
  • Garam masala powder: 1 teaspoon
  • Garlic pods: 4 no.
  • Ginger: 2 Teaspoon (paste)
  • Oil: 4-5 Tablespoon
  • Salt: 1 Tablespoon (as per taste)
  • Cumin seed: 1 Teaspoon
  • Ghee: 1 Teaspoon (optional)
  • Water: 350 ml

Preparation:

  1. Clean and wash mutton.
  2. Clean garlic pods.
  3. Cut onion and tomatoes into small pieces.

Method:

  1. Put oil in the pressure-cooker. Heat the oil till smoke is coming.
  2. Put clove, bay leaf, cumin seed and 4 pods of garlic, fry till garlic pod become light brown.
  3. Add onion and brown on high flame. (About 7-10 minutes)
  4. Add chopped tomato, ginger paste, and fry it about 3-5 minutes.
  5. Add mutton, chilly, coriander powder. Reduce to low flame.
  6. Fry mutton till liquid dries up (about half an hour).
  7. Add salt and continue to roast for another 5 minutes.
  8. Add hot water. Close lid and bring to full cooking pressure.
  9. Reduce to lower heat and cook for10-12 minutes.
  10. Allow cooker to cool.
  11. Add Garam masala powder ghee and chopped coriander leaves.
  12. Serve hot with basmati rice.
    Mutton currywith whole garlic

    Mutton currywith whole garlic

    whole garlic

    whole garlic

    ingredients

    ingredients

    frying onion

    frying onion

    frying onion

    frying onion

    Add mutton

    Add mutton

    Add mutton, chilly, coriander powder

    Add mutton, chilly, coriander powder

    Fry mutton till liquid dries up

    Fry mutton till liquid dries up

    adding tomatoes

    adding tomatoes

    Add salt and continue to roast

    Add salt and continue to roast

    Add water

    Add water

    Mutton currywith whole garlic

    Mutton currywith whole garlic

    Mutton currywith whole garlic

    Mutton currywith whole garlic

Among the numerous styles of cooking mutton, the simple pressure cooked home-made mutton is a favorite to my family since it always brings back the familiarity of style, taste and aroma that they always relate to.

Not to understate, the simplicity with which this recipe is cooked makes it a frequent flyer on the dining table. Garnered with rich spices and tangy whole garlic in the thick gravy, it blends beautifully with buttered flat breads/rotis or with hot steamed rice.