Mutton Kababs Recipe

 

Ingredients

Grated ginger- 1 inch piece Crushed garlic- 5 cloves Green chilies- 5 (chopped) Onions- 2 (chopped) Garam masala- 1/2 tsp Cumin seeds- 1/2 tsp A bunch of chopped cilantro (coriander) leaves Salt to taste Oil for deep-frying Raw egg- 1 (well beaten) Minced lamb- 1 lb

 Method

Grind the ingredients 1-7 together to make a paste. Add this ground masala to the minced meat. Add salt and the egg. Mix well. Make lemon sized balls out of this mixture and roll with your hands to make a lengthy shape. Deep fry in hot oil until golden brown. Serve hot.

Mutton Kabab 2 Recipe

 

Ingredients

Boneless lamb- 1 lb (wash & cut into cubes) Small onions- 3 (finely chopped) Chopped ginger- 1 inch piece Chopped garlic- 5 cloves Red chili powder- 1 tsp Cumin powder- 1 tsp Green chilies- 4 Salt to taste Plain yoghurt- 3 cups

 Method

Add the chopped onions, green chilies, red chili powder, cumin powder and salt to the yoghurt and mix well. Set aside. Thread the meat cubes onto skewer with a small piece of garlic and ginger in-between 2 meat cubes. Arrange this skewer in a tray and pour the spiced yoghurt mixture over the lamb pieces. Let it marinate for about 4-5 hours. Then roast this in a hot grill until golden brown. Serve hot.

Mutton Kabab Recipe

 

Ingredients

Mix together the following ingredients and set aside: Salt to taste 1 tsp pepper 1 tsp ginger pwd 1 tsp cumin pwd tsp coriander pwd 5-6 flakes of garlic, crushed 1 tsp chilli pwd Lemon juice or vinegar to mix 1 lb. tender lamb 1 tbsp ghee(clarified butter)

 Method

Cut the Mutton into squares and rub the paste all over it. Marinate for 4 -5 hours. Brush the Mutton with some ghee and put it through the skewers and grill the kababs on a hot oven. Turn them over freqently, brushing more oil if required. You can alternate the raw kababs on the skewers with small, whole onions, cherry tomatoes, chunks of bell-peppers or any vegetable of your choice.

Mutton Jalfrazie Recipe

 

Ingredients

1 lb. tender lamb, cut into cubes 1 stick cinnamon 2-3 cloves 1-2 cardammom green chillies, chopped 2 large onions, cut into cubes 2 large tomatoes, chopped 1/2 tsp red chilli powder 1/4 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp dhania (coriander)powder 1/2 tsp sugar 1 1/2 tsp poppy seeds 1 cup curd (yoghurt) 1 pod garlic 1" piece ginger Sal to taste tbsp ghee(clarified butter) 2-3 tsp chopped coriander leaves

 Method

Powder 1/2 the cinamon stick, 1 clove and 1 cardommom. Mix with some salt and rub this on the lamb. Set aside for 10 minutes. Pressure cook the lamb til soft. Drain and set aside. In 1 tbsp ghee, fry the green chillies,1/2 a sliced onion, poppy seeds, ginger and garlic. When the onion turns translucent, remove, drain and blend to a smooth paste with the curd and remaining cinamon, clove and cardammom. Heat the remaining ghee and saute the onion cubes. When the onion turns translucent, add the blended paste and fry till the oil starts leaving the sides of the masala. Now add the chopped tomatoes and fry for another couple of minutes. Add the chilli powder, sugar, dhania, cumin and turmeric powders and fry for another 30 secs. Remove from heat and mix in the cooked lamb and salt to taste. Add some water if the dish is too dry and heat through. If the meat was not fully cooked before, it should in this step. To do this, sprinkle some water and cook covered on a low flame till the lamb is soft and has absorbed most of the masala. Serve garnished with chopped coriander leaves.

Mutton Fry Recipe

 

Ingredients

Lean lamb- 1 lb Red chili powder- 1 tsp Turmeric powder- 1/2 tsp Salt- 1 tsp Sugar- 1/2 tsp Oil for frying

 Method

Wash and slice the lean lamb into thin slices. Then cut into small strips (3/4 * 1 1/2 inches). Dry them in paper towels. Sprinkle evenly with salt and let it marinate over night. Coat the lamb pieces evenly with red chili powder, turmeric powder and sugar. Heat the oil in a deep curved pan (kadai) and deep fry the lamb strips until crispy. Serve immediately. You can also store this in an airtight container for a week.

Mutton Cutlet Recipe

 

Ingredients

Ground lamb- 1 lb Medium potatoes- 3 (boiled and mashed) Medium onion- 1 (finely chopped) Grated ginger- 1/2 inch piece Crushed garlic- 2 cloves Green chili- 1 (finely chopped) Red chili powder- 1 tsp Turmeric powder- 1/2 tsp Raw egg- 1 (beaten) Lemon juice- 1 tablespoon Salt to taste Oil- 3 tablespoons Powdered bread crumbs Ghee- 1 tablespoon Chopped cilantro (coriander) leaves

 Method

Add the turmeric power, red chili powder and salt to the lamb and mix well. Set aside. Heat the ghee in a pan and fry the onion, ginger-garlic and green chili until the onion is golden. Add the seasoned lamb and cook for 10 minutes. Add the lemon juice and chopped cilantro and stir well. Cook for 5 more minutes. Remove from heat and allow it to cool. Place a tablespoon of mashed potatoes in the hand and press well to make a thick round shape. Then keep 2 tsp of meat mixture in the center. Then place another tablespoon of mashed potato on top of it and cover the meat by pressing the potato firmly. Dip this in the egg and coat evenly with breadcrumbs. Make the remaining cutlets in the same way. Heat the oil in a frying pan and fry few at a time until golden. Drain on paper towels and serve hot.

Mutton Curry Recipe

 

Ingredients

Lamb- 2 lbs. (washed & cut into cubes) Large onion- 1 (finely chopped) Small tomatoes- 2 (pur ed) Grated ginger- 1-inch piece Crushed garlic- 7 cloves Green chilies- 2 (finely chopped) Cinnamon- 1 stick Bay leaves- 2 Cloves- 3 Black cardamom- 1 Black peppercorns- 10 Red chili powder- 1 tsp Turmeric powder- 1/2 tsp Coriander powder- 1 tsp Garam masala powder- 1 tsp Plain yoghurt- 1/3 cup Oil- 1/2 cup Salt to taste Chopped cilantro (coriander) leaves

 Method

Heat the oil in a pan and fry the cinnamon, bay leaves, cloves, cardamom and peppercorns for a minute. Add the onion and fry until golden. Add the ginger-garlic, green chili, lamb and a tsp of salt and stir-fry over low heat for 20-25 minutes. Sprinkle little water if it is too dry. Add turmeric powder, red chili powder, coriander powder, garam masala & 2 tablespoons of water and stir-fry for 5 more minutes. Then add the pur ed tomatoes and cook for another 5 minutes. Stir constantly. Now add 4 cups of water and lower the heat. Add the whisked yoghurt. Cook until the lamb is tender and fully cooked. Garnish with chopped coriander leaves. Serve hot.