MUTTON
Mutton is a good source of Niacin, Iron, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12 and Selenium. But it is high in Saturated Fat and Cholesterol.In some parts of Asia, particularly Pakistan and India, the word "mutton" is used to describe both goat and lamb meat. The flavor of meat is said to be primarily linked to the presence of 4-methyloctanoic and 4-methylnonanoic acid. It can be prepared in a variety of ways including stewed, baked, grilled, barbecued, minced, canned, fried, curried, or made into sausage. There are virtually no religious or cultural taboos on the eating of goat meat in India, with the result that goat is readily available to societies in which eating beef, pork or other meat types is prohibited. Lean meat is an excellent source of minerals required for normal growth and good health.
But those having a high cholesterol level should keep a watch on their intake of mutton. Mutton is an excellent ingredient which can be used to prepare a variety of dishes. Fresh meat is also a good source of K contributing to total K intake. The vitamins thiamine, riboflavin and niacin in lean goat meat is good for health. Mutton is said to boost sexual performance in men, and it relieves menstrual cramps for women. Eating mutton also improves blood circulation, digestive enzymes, and benefits the kidneys in the long run.
MUTTON BIRYANI 
Ingredients
- 1 1/2 kg basmati rice
- 1 1/2 kg mutton
- 200 gms ginger (ground)
- 150 gms garlic (ground)
- 3 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
- 500 gms oil
- 500 gms finely chopped onions
- 250 gms thick yoghurt
- 2 lemons
- 2 sprigs of coriander
- 1 1/2 tsp turmeric powder
- 2 tsp salt (salt to taste)
Method
- Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker or in a thick-bottomed vessel.
- Heat oil in a wok and fry finely chopped onions until golden brown.
- To this add the cooked mutton pieces and fry for 15 minutes.
- Add the beaten yogurt, chopped coriander and juice of two lemons.
- Take one-and-a-half measures of water for each measure of rice.
- Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.
- Add the mutton pieces and cook for 10 minutes. Serve hot with raita (yogurt chutney).
MUTTON KOFTA PULAO
Ingredients
- 500g basmati rice
- 115g onions
- 20g cloves, cardamoms and cinnamon
- 15g ghee or butter
- Salt to taste
- 1 litre mutton stock
- 500g mutton, cut into small pieces
- 8 cloves
- 2 eggs
- Small piece cinnamon
- 55g split gram
- 5g ginger
- 5 green chilies
- 1 bunch cilantro
- 30g ghee or butter
- Salt to taste
For Preparing Koftas :
Method
- Mix ginger, cardamoms, cloves, green chilies, boiled split gram with mutton pieces well and blend to a smooth paste.
- To this, add salt, chopped coriander leaves, beaten egg and mix well.
- Then prepare small balls with this mixture and fry in the ghee until they turn golden brown in color.
- Heat ghee in a pan, fry chopped onions, garam masala until they are brown and then add rice and fry for 5 minutes.
- Transfer this mixture to a rice cooker, add mutton stock, salt and mix well. Cook until the rice is done.
- Garnish with fried koftas and serve hot.
SINDHI MUTTON BIRYANI
Ingredients
- 1 kg boneless mutton
- 4 cups rice
- 3 potatoes, peeled & cubed
- 3 onions, finely chopped
- 2 tomatoes, cut into cubes
- 4 whole green chilies
- 2 tbsp. chili powder
- 2 sticks cinnamon, 4 cardamoms & 6 cloves
- Few peppercorns
- 2 tbsp. ginger-garlic paste
- 1 cup yogurt, beaten
- 8-10 dry plums, soak in little water to soften
- 1 tsp. garam masala powder
- Few strands of saffron, soaked in milk or water
- 1 tsp. vinegar
- Chopped coriander leaves
- Salt to taste
- 4-5 tbsp oil or butter
Method
- Heat oil or butter in a pan, add cinnamon, cloves, cardamoms, peppercorns and fry.
- Then add the onions and fry until golden.
- Add green chilies, ginger-garlic paste and fry for 1 more minute.
- Also add mutton pieces and fry until it is lightly browned.
- Add salt, chili powder, little water and fry the masala.
- Now add yogurt, cover the pan and cook on medium flame.
- After few minutes add water, 1-2 cups to cook mutton till 3/4 tender.
- At the stage when its 3/4 tender, add potatoes, plums, tomatoes and cook for 10 minutes or until the potatoes are cooked.
- Add garam masala powder, mix well and remove from fire.
- Soak the rice in water for 1/2 hour. Cook until 3/4 done, with little vinegar and salt.
- Heat a large heavy-bottomed pan and put little oil from gravy in pan.
- Add half of the rice, cover with mutton pieces along with gravy, add chopped coriander leaves, and then with remaining rice.
- Sprinkle saffron water on top. Cover the pan tightly with any heavy weight on top and then keep the pan on medium flame.
- Cook for 10-15 minutes or until the rice is done.
- Serve with raita and salad.
Note: Serves: 6-8
ANDHRA MUTTON CURRY RECIPE
Ingredients
Mutton
1/2
kg
Green
cardamoms
3
Cloves
6
Cinnamon
small stick
Onion
finely chopped
1
Green
chillies slit into half
3
Corainder
leaves for garnishing
Oil
4
tbsp
Marinate
ingredients
Curd
1
cup
Ginger
garlic paste
1
tbsp
Chilli
powder
1/2 tbsp
Corainder
powder
1 tbsp
Turmeric powder
1/2 tbsp
Garam masala
1/2 tbsp
Cumin powder
1/2 tbsp
Salt to taste
Method
- Clean and wash the mutton pieces.
- Marinate the mutton pieces with marinate ingredients for 1 hour.
- Take a pan and heat with 4 tbsp of oil.
- Add the green cardamoms, cloves and cinnamon. Saute for few secs.
- Then add the chopped onions and green chillies.
- Saute till the onion colour turn into golden brown colour. Then add the marinated mutton pieces and mix well.
- Cook until the oil separates on medium flame.
- Add 2 cups of water and cover with a lid and cook till the mutton is tender.
- Finally garnish with coriander leaves.
SPICY
MUTTON CURRY RECIPE
Ingredients
Mutton
500
gm
Onion
2
Tomatoes
2
Ginger
& garlic paste
3 tbsp
Oil
5
tbsp
Cinnamon
stick
1
inch
Cloves
3
Bay
leaves
2
Fennel
seeds
1 tbsp
Turmeric
powder
1
tbsp
Curry
leaves
6
to 8
Red
chilli powder
1/2
tbsp
Corainder
powder
1
tbsp
Black
pepper
2
to 3 tbsp
Corainder
leaves few
Method
- Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent .
- Add tomatoes and fry them all together for about 5 minutes .
- Remove them from heat and let it cool for few minutes.
- Grind 'em into a smooth paste. Keep it aside.
- Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.Then add the ginger & garlic paste .
- After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
- Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
- Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
- Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.
- Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seedsand curry leaves. After the seeds sputter add the pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil.
- If the gravy is little watery leave it in a medium heat untill it becomes a bit thick in consistency and remove from heat.
- Garnish it with coriander leaves.
MUTTON
LIVER FRY RECIPE
Ingredients
Liver
500
gm
Turmeric
powder
1
tbsp
Red
chilli powder
1
tbsp
Corainder
powder
1
tbsp
Black
pepper
1
tbsp
Onions
1/2
cup
Ginger&garlic
paste
1 tbsp
Cinnamon
stick
1
sticks
Cloves
3
nos
Curry
leaf
1
o
Salt
as required
Oil
3
tbsp
Method
- Heat a pan and pour oil in it. Add cinnamon, cloves and finely chopped onion fry them till it becomes soft and translucent.
- Now add ginger& garlic paste sautee it till the raw smell goes off.
- Add finely the cut tomato and little salt mix it all together till it becomes soft.
- Now add curry leaves, turmeric , coriander and chilli powder. Fry them all together till becomes dry.
- Finally add the washed liver pieces(Make sure you add some (1/4 tsp)turmeric powder while cleaning the liver and if there is some small layer of skin,on top of it remove it).
- Now add enough water to cover the mixture(1/4 glass of water). If you want it to be semi-dry add some more water.
- Occasionally stir-fry. Cook in low flame.
- Add some pepper when you want it little spicy and some more flavor.
- Just let it sit in the flame for 15 minutes the liver fry will be ready. Don't over cook it it will become hard.
- Finally garnish with cilantro.
- Serve them with naan, rotis, parathas, rice , idli and dosa.
SPICY
MUTTON CHUKKA
Ingredients
Oil
1/4
cup
Mutton
1/2
kg
Onion
2
cups
Tomato
1/2
cup
Chilli
powder
1/4
tbsp
Green
chillies
2
to 3
Turmeric
powder
1/4
tbsp
Ginger
2
tbsp
Garlic
3
Cumin
seeds
1/2
tbsp
Fennel
seeds
1/2 tbsp
Cloves
3
Bay leaves
2
Cinnamon
1/4"
Curry leaves
8 to 10
Method
- Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4 cup of onions and 2 green chilies fry them till it becomes translucent.
- After that remove from heat let it cool and grind them with ginger and garlic into a coarse paste. Heat oil in a pressure cooker add the ground paste and fry them in medium heat for about 3 to 4 minutes.
- And add the mutton with turmeric powder, a glass of water and little salt. Mix it all together and pressure cook the mutton for 4 whistle in medium heat. after that remove from heat and keep them aside.
- After its cool just separate the water and mutton from the pressure cooker. Keep them separately.
- Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the remaining onions fry them till onions turn into light brown. Now add the tomatoes with little salt and red chilli powder, mix it all together and close the lid of the pan.
- Let it cook covered in medium heat for about 10 minutes. Now add the mutton in the pan and mix them with masalas and add 1/4 cup of pressure cook water.
- Add the curry leaves on top of it. Fry them till it becomes dry and remove from heat.
- Serve them hot with roti or rice.
BARAHA
MUTTON
Ingredients
Oil
100
ml
Mutton
800
gms
Onion
4
Tomato
4
Ginger
2
tbsp
Garlic
2
tbsp
Turmeric
powder
1
tbsp
Red
chilli powder
1
tbsp
Salt
as per taste
Corainder
leaves
1/2
cup
Lemon
1
Masala
powder
Red
chillies
8
Mustard
seeds
1
tbsp
Fenugreek
seeds
1/2
tbsp
Cumin seeds
1/2 tbsp
Fennel seeds
1 tbsp
Cloves
5
Method
- Cut the mutton into 1 1/2? sized pieces. Roast the whole spices(mustard seeds,fennel seeds,cumin seeds,Whole red chillies,fenugreek seeds and cloves) seperately and grind together coarsely.
- Heat mustard oil in a thick-bottomed pan to smoking point and cook the onions till brown.
- Add the chopped ginger and garlic and Mix well. Add the coarsely grind ground masala powder.
- Cook for half a minute,stirring constantly. Add mutton,cook on high heat till mutton pieces are fairly brown.
- Add turmeric powder,red chili powder and salt and mix well.Cook till oil leaves the masala. Add sufficient quantity of water,bring it to boil and cover. Cook till the mutton is almost done.
- Add chopped tomatoes and cook on medium flame for 10mts,or till mutton is fully cooked. Stir occasionally.
- Stir in juice of a lemon. Adjust the seasoning and serve hot,garnished with coriander leaves.
KHEEMA
RECIPE
Ingredients
Kheema
1/2
kg
Onion
1
cup
Ginger
garlic paste
1
tbsp
Garam
masala
2
tbsp
Salt,
mirchi for taste
Turmeric
powder
1
tbsp
Kotmir
to garnish
Method
- Fry onions till light brown,add gingergarlic paste,mirchi,salt and turmeric powder.
- Mix them well and now add washed kheema till the water goes and now add 1tsp garam masala mix well and add some water and cook in sim and before removing add remaining garam masala and off after 5min & garnish with kotmir
MUTTON
FRY RECIPE
Ingredients
Mutton
300
gm
Onion
1
Tomato
1
Clove
2
Cinnamon
2
Cardamom
2
Ginger
& garlic paste
Garam masala powder
3 tbsp
Chicken masala powder
3 tbsp
Red chillies
4
Corainder powder
3 tbsp
Pepper
1 tbsp
Corainder leaves
Mint leaves
Method
- Heat a pan and add the cut onions, ginger & garlic paste, Pepper, coriander powder, cloves, cinnamon cardamom,red chillies.
- Fry them well .Heat 200 gms of oil in a pan, add the cut onions
- Add the tomatoes, after the tomatoes are well fried add the cut Mutton, fry them add the paste & salt. And let the Mutton cook well with the water in the paste and the water from the tomato.
- Reduce the flame and let the chicken cook for 40 minutes.
- Add the garam Masala and chicken masala powder, red chilli powder. Then add the mint leaves and coriander leaves .
- Let the paste simmer and blend with the mutton , that's very important that there should be no extra water .
- Always cook the mutton in a low flame.