Kerela Style Mutton Curry

Today's we are making a very easy and spicy popular Mutton curry in Kerela Style .

It had very selected spices and the method also is very simple.

But the end result will surprise you .

This delicious curry with mouth melting mutton is a must try for everyone.

So do make it and give us your feedback .

Kala Mutton (Khandeshi Mutton Curry)

 #sweetnspicyaromas

#kalamutton #muttonrecipes #blackmutton Kala mutton (काळं मटण) or Black Mutton is an iconic non veg mutton delicacy of Maharashtra state from Khandesh region . The black colour is obtained by charring dry coconut and onions directly on fire which gives this dish an amazing flavour .

As the month of Shravan is considered auspicious many people observe fast during the whole month and hence it is a practice in many regions of Maharashtra to celebrate the end of Ashadh month by preparing Kala mutton (काळं मटण) .

So you too try out this mouth watering mutton to enjoy with your family and friends .

Kheema Biryani ( खीमा बिर्याणी )

Ingredients for Keema

1/2 kg - mutton kheema
2 tb sp - green chilly , coriander leaves , mint leaves paste
2 tb sp - tandoori masala
2 onions - finely sliced
1 t sp - cumin seeds
2/ 3 - bay leaves
1 tb sp - red chilly pd
1/2 t sp - turmeric pd
3 /4 tb sp - oil
salt according to taste

Method for Kheema

Heat oil in a pan and add bayleaf .

Add cumin seeds and let them splutter.

Add sliced onions and saute till golden in colour .

Now add the green paste and stir fry till the oil separates .

Now wash the kheema properly , drained all the water and add it along with salt , chilli powder , turmeric and tandoori masala .

Mix everything nicely , add little water and cook for 15/20 minutes covering a lid on the pan .


Ingredients for Biryani Rice

2 and 1/2 cup - basmati rice
2/3 bay leaves
1/2 t sp cumin seeds
2/4 cardamoms
2 tb sp sour curd
2/3 tb sp oil
salt according to taste

Garnish

crispy fried onions
fried cashews
chopped coriander leaves

Method for Biryani

Heat oil in a pan and add bayleaves , cumin seeds and cardamom and let them splutter.

Now add washed and drained rice , salt , curd and mix well .

Add 4 cups water and make slightly uncooked rice .

Once done take out and spread the rice in a big plate .

Now in the same pan put a layer of kheema at the bottom .

On this arrange a layer of rice .

Repeat the layer of kheema and rice once more .

On top spread fried onions , cashews and chopped coriander leaves.

Cover the pan tightly with a lid .

Cook for 15/ 20 minutes preferably with a tawa below the pan .

This prevents the biryani from getting burnt at the bottom .

Serve hot with pickle , papad or raita .

Mutton Saagwala

Today made this lovely Saagwaala Mutton . Spinach and Methi leaves impart a wonderful flavor to the mutton pieces . You can marinate well in advance if you have enough time in hand . This not only makes the mutton tender but the flavor of the marinade is completely absorbed by the pieces . This yummy dish goes equally well with naan or pulav .

Ingredients :


1/2 kg ........................mutton pieces ( lamb)
2 bunches .....................spinach
1 cup ..........................fresh methi leaves ( 1 tbsp dry kasuri methi will do)
4 tbsp..........................ginger garlic paste
1 tbsp..........................green chilly paste
1 tbsp.........................turmeric powder
2 tsbp.........................garam masala ( nutmeg, cardamom, cinnamon, cumin, pepper )
2 big ..........................onions chopped
4 tbsp.........................oil
salt

Method :


Clean wash and cut the lamb pieces into medium size.

Clean the spinach and use the leaves as well as stems if tender.

Pick the methi if using a fresh bunch.

If using dry kasuri methi wash it thoroughly to remove any unwanted particles.

Now marinate mutton with both the pastes , salt and all dry masalas for 2 to 3 hours.

Pressure cook it for 25 to 30 minutes or till well cooked and soft.

Also boil spinach and methi in just enough boiling water for only 5 minutes .

Drain and retain the water in which you boil spinach.

Grind spinach and methi and keep aside.

In a pan heat oil and stir fry onions till golden .

Add cooked mutton and saute till water evaporates and oil is separated.

Take out the mutton in a bowl.

Now in a same pan saute ground spinach again till almost dry and oil starts separating.

Now add mutton and just little spinach water if needed.

Cook well and serve hot along with onions and lemon wedges.

Tip :


Heat the coal directly on the gas flame till read hot .

In a small steel bowl keep this hot coal in a small steel bowl .

Keep this bowl in the vesssel having mutton.

Pour a tbsp of oil on it and immediately cover the lid tightly.

This imparts a lovely tandoori aroma to the dish .

Pudinewala Mutton

We are regular fish eaters and also love our eggs and chicken , but mutton is something which we rarely eat. Not that we donot like it , but somehow it is not made as often as I would like to. So this weekend planned a mutton dish .

As I wanted to make some new dish with mutton , decided to surf the recipe from the net. Finally after a lot of net surfing found this recipe in Sanjeev Kapoors site.

This mint flavored  mutton dish is a very tasty dish loaded with aromatic spices which would surely make you crave for more.

This dish tastes the best if cooked on a very slow flame for a long time till mutton is absolutely soft and juicy.


Ingredients :

1/2 kg .....................mutton
2 to 3 .....................onions (finely slices)
1 small bunch...........pudina(mint leaves)
handful.....................coriander leaves
2 tbsp.....................kaju (cashewnuts)
1tbsp.........................khuskhus(poppy seeds)
6 to 7........................green chillies
1 inch........................ginger
7 to 8 ......................garlic cloves
1tsp...........................cumin seeds
1/2 tsp...................pepper
2 to 3 ....................velchi(cardamoms)
3 to 4.....................lavang(cloves)
1/2 inch ................dalchini (cinnamon)
1 tbsp...................turmeric
1/2 cup.................thick curd
salt
oil

Method :

Clean and wash the mutton and marinate it with turmeric, curd  and salt for 3 to 4 hours.
In the meanwhile heat 2 tsp oil in a pan.
Add all the spices , garlic and kaju, khuskhus one by one and saute till it gives out nice aroma.
Remove from gas and add pudina, coriander leaves, chillies and ginger to these sauteed spices.
Grind everything in a mixer.
In a non stick pan heat 2 to 3 tbsp oil and saute the slices onions till golden brown.
Now add  the marinated mutton pieces along with the marinade and saute well till the
 pieces are coated with oil.
Cook the mutton for 10 to 15 minutes till little brown.
Now add the ground paste and again saute for 5 to 10 minutes.
Put the mutton mixture in a pressure cooker and cook till the mutton is soft.
This can take 15 to 20 minutes or 5 to 6 whistles depending on your cooker.
You can also cook this without the pressure cooker in the pan but it may take longer time.

Haleem

                         EID Mubarak to all my friends  !!!!!!!!!

Today on the occasion of Eid I decided to post the recipe of Haleem which I actually had made some days back , but till today couldn't post. I thought today is the best day to post it.

Haleem is a very famous Hyderabadi dish prepared during Ramadaan the holy month of Muslims.

It is a wholesome one meal dish with correct propotions of meat mixed with wheat and other daals along with spices .

This dish is very nutritious , tasty and filling .



Ingredients :

1/2 Kg............bone less mutton(goat )
1 cups broken wheat
2 tbsp ..........moong daal
2 tbsp ..........masur daal
2tbsp..........chana dal
2 tbsp..........urad daal
3 to 4..........cloves
1 inch..........dalchin
3 to 4..........cardamoms
1/2 tsp.........pepper corns
3 tbsp ..............ginger garlic paste
1 tbsp...............chilly powder
1 tbsp...............turmeric powder
1 cup...............whisked curds
2 .....................onions slices
1 tbsp................garam masala
oil for cooking
2 tbsp............... chopped coriander leaves
2 tbsp..............chopped mint leaves
ghee
Salt as needed
Lemon


 Method :

Soak cracked wheat along with all the other daals in water for at least 2 hours.

Wash and marinate the mutton with ginger garlic paste, chilly powder, turmeric powder, salt and curd for more that 4 hours.

Pressure cook the mutton say for 8 to 10 whistles or for 10 to 15 minutes till the pieces are cooked .





Add little water and pressure cook the soaked wheat along with the daals till soft   and dry . Almost all the water has to evaporate.

If excess water is there strain and can use it for something else.

Mash the wheat mixture a bit with a masher .










Heat oil in a kadhai and fry the sliced onions till crisp and golden brown, keep aside for decoration.










In the same oil add whole cloves, dalchin , pepper and cardamom .

Then add the cooked mutton and cook till oil separates.
Add the wheat and daal mash and cook again till oil separates.
Add the salt as needed.
Add half the chopped coriander, mint and ghee.
Let it cook till oil floats and comes up.









Serve hot garnished with coriander, mint , a dollop of ghee and lemon squeezed on it.






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