Monday, February 7, 2011

Mutton n Lamb recipes..

Mutton / lamb chops fry ::::
Mutton or Lamb ribs have the best meats and we buy separately to fry what goes very well as side-dish of dum biriyani. This is one of spicy well-seasoned yet tasty non-veg Andhra dish.This delicious preparation is very commonly prepared in South-India during winter season. This yogurt marinated mutton ribs or what we call chops adding special spices are very palatable and mouth-watering. It is very easy to cook and goes very well with paratha, idli or dosa and ofcourse with biriyani. Here I have followed in-law's recipe with very little modifications.

2 lbs mutton / lamb ribs or chops,
2 big onions,finely sliced
2 big tomatoes,finely chopped
2 tbsp ginger-garlic paste,
4-5 nos. green chillies,
2 nos. dry red chilli,
1 tbsp tamarind pulp or lemon juice,
3 nos. cloves,
1" cinnamon stick,
2 tbsp coriander seeds,
1/2 tbsp turmeric powder,
1/2 tsp black pepper powder,
1/2 tbsp saunf / fennel seeds,
1/2 cup yogurt / curd, beaten
6-7 nos. fresh curry leaves,
chopped fresh coriander leaves for garnishing,
salt to taste and oil for frying.

Method :::
1. Wash mutton chops and pat dry with paper towel. Marinate with yogurt, 1 tbsp of ginger-garlic paste, salt and little oil. Keep it covered for 2-3 hours.
2. In the mean time, make a smooth paste of green chillies, cloves, cinnamon, fennel seeds and coriander seeds with little water. Keep aside.
3. Heat oil in a pressure cooker or vessel, add onion and little ginger-garlic paste and saute a little and then chopped tomatoes and fry a little and then add marinated mutton chops and fry for 2-3 minutes and add spice paste and then let it cook up to 4-5 whistles or 30 minutes. If you are not using pressure cooker , then let it cook until chops become tender.
4. Once done, heat little oil and add dry red chillies and curry leaves and saute for half a minute. 
5.  Add cooked mutton chops and fry for 7-8 minutes on medium flame. Once done, add tamarind pulp and let it simmer for 4-5 minutes and switch off gas. Serve hot with biriyani, paratha or plain rice.
If you do not want too much sour then add tamarind pulp in marination and do not use yogurt if you want more spicy taste. If you are using lemon juice then as soon as you pour lemon juice to the pan , switch off gas.

Mutton fry ..Andhra Style ::: 
Sometimes when you want to have something very rich and spicy food, this mutton fry is one the best choice with hot plain rice. I first had this preparation at in-laws house and almost cried out because of its spiciness. Lots of black pepper and fresh curry leaves give nice aroma and taste and you specially would love to have this dish in winter season. 

Ingredients :::
2 lbs goat-meat , cut into medium pieces,
one big onion, chopped finely,
4-5 nos. green chillies, slitted 
1 tbsp ginger-garlic paste,
1 tsp black pepper powder,
1/2 tsp coriander powder,
1 tsp red chilli powder,
few fresh curry leaves,
1/4 tsp garam masala powder(optional),
2 tsp turmeric powder,
half cup lemon juice,
salt to taste and oil for frying.
1. Wash mutton pieces thoroughly and then marinate with lemon juice,salt and turmeric powder for 3-4 hrs.
2. Heat oil in a pressure cooker or heavy bottomed pan, add chopped onions,curry leaves and green chillies and saute until onion becomes translucent and light brown in color. Sprinkle salt. 
3. Now add ginger-garlic paste and mutton pieces and fry on medium high heat for 5 mins stirring continuously. Add all the dry spices to the pan / pressure cooker and fry until oil separates and then add two cups of warm water and  cover the lid and let it cook on medium flame until done. If you are using pressure cooker then cook until 2 whistles.
5. Once done, wait for the steam come out completely and then open the pressure cooker and keep the cooker on medium flame and keep stirring until gravy thickens. Serve hot with plain rice or roti or paratha.
I generally like to have this preparation dry that's why I add only one cup of water while cooking in step 3. But if you want little gravy then add more water and make gravy as desired. This is very spicy preparation but if you want to adjust the spice level then don't add green chillies and red chilli powder.

Bengali Mutton Curry :::

This mutton preparation is purely Bengali style, the best Sunday lunch menu or any festival or wedding party menu. We say Pathar mangsher jhol, has its own different aroma, rich color and awesome taste. Any Bengali menu without this dish is totally incomplete. After my marriage, this is only recipe I used to use while preparing mutton and all my neighbors used to appreciate me telling that what a great cook I m. Every family has their own style of preparation and I also use my mom's recipe. Once you prepare this dish, you would not like any goat meat dishes as I don't.

2 lbs of mixed goat / mutton pieces,
4-5 medium size potatoes, peeled and cut into cubes,
2 big size onion, peeled and washed,
6-7 nos. green chillies,
2 inch ginger,peeled
5-6 nos. garlic cloves,
1 or 2 nos. bay leaf,
2 tbsp cumin powder,
1 tbsp turmeric powder,
1 1/2 tbsp of yogurt / curd,
6-7 nos. whole dry red chillies,
a pinch of sugar,
a pinch of whole cumin seeds,
1/2 tbsp garam masala powder,
salt to taste,
7 tbsp cooking oil, preferably mustard oil.
1. Slice one big onion. Take a blender and make a smooth paste of onion,green chillies,ginger,garlic and bay leaf. Now in the same blender, add yogurt,cumin powder and turmeric powder and blend all together adding little water.
2. Wash and clean mutton / goat meat. Take a big bowl and marinate mutton pieces with the paste adding salt and 3 tbsp oil. Cover it and leave aside for at least 2 hours.
3. Now cut the other onion into medium size cubes. Keep aside.
4. Heat rest of oil in a pressure cooker,add little turmeric powder and add potatoes and fry nicely. When potatoes become light brownish in color, take out and keep aside.
5. Now in the same oil,sprinkle a pinch of sugar in oil.When sugar melts, add cumin seeds. 
6.When seeds start spluttering, add marinated mutton pieces in oil and starts stirring. Add left-over marination also in oil. 
7. Fry mutton pieces on medium to high flame for minimum 15 minutes or until oil comes out. Stir every 5 minutes. Now add cubes onion pieces and mix nicely and stir for 5 more minutes.
8. Add fried potatoes and mix with mutton and sprinkle garam masala powder and one cup warm water and close the pressure cooker and let it cook for 15-20 minutes or up to two whistles. Let it cool and when pressure goes off, open the pressure cooker and serve hot with plain steamed rice.
Now I generally crush cinnamon,cloves and cardamon together and then use it to get fresh and nice aroma what you can't get from store-brought ones. In India, my mom used to add raw papaya pieces instead of yogurt for easy cooking because in India, goat meat takes longer time to cook. It is better to use a pressure cooker for mutton / goat-meat for fast cooking. In normal pan, it will take longer time to cook. You can use tomatoes while frying and garnish with coriander leaves too.

Mamsam Pulusu / Andhra Mutton Curry :::

I brought the other day lamb which we generally don't eat but again I need to prepare something different and but spicy too. What would be the better idea to search a pure Andhra delicacy and make my south Indian friend happy. Andhra dishes specially non-veg ones are known for hot spicy taste and yet yummy too. This is very simple dish with one most important ingredient, tamarind along with basic ones which gives the dish a different aroma and tempting taste and you will try once more. Originally this recipe is from Sailusfood website which I prepared with little modifications.

Ingredients :::
1/2 kg or approx one lb lamb pieces,washed
2 tbsp turmeric powder,
2 tbsp extra hot red chilli powder,
2 large onions,
5 big garlic cloves,
3" ginger,
5 no. green chillies,
one big ball tamarind,
oil to fry,
salt to taste.
1. Marinate lamb pieces with turmeric powder and salt.
2. Make a coarse paste of onions,green chillies,ginger and garlic. Keep aside.
3. Heat sufficient oil in a pressure cooker or deep bottomed pan, add onion paste and fry nicely up to 6-7minutes on medium flame and sprinkle a little bit salt to cook faster. You can keep the pan covered too.
4. Add lamb pieces  and red chilli powder and saute for 3-4 minutes or until oil separates .You can sprinkle little water if needed here. Then pressure cook adding one cup warm water up to two whistles or until almost done. 
5. In the mean time, soak tamarind into warm water for one hour and extract pulp out of it.
6. Add tamarind pulp into the pressure cooker or pan mixing slowly and let it cook for almost 25 minutes on low medium flame. You can add one cup warm water if you need thinner consistency. Adjust salt too. Try to avoid burning at the bottom stirring sometimes.
7. When lamb pieces are totally cooked and simmered in tamarind gravy, serve with hot plain rice or any rice dishes of your wish.
You can directly add lamb pieces in oil as the original recipe was but I marinated to avoid the raw smell.I already extracted tamarind pulp and simmer it with red chili powder and jaggery before which I used for this dish and that gave the dish extra tangy and spicy taste with a little touch of sweetness. You can adjust spice level too. and garnish with coriander leaves if you wish.

Gongura Mutton curry:::

This is one of south Indian states, Andra Pradesh special preparation which they prepare specially in winter season and this recipe has been prepared by my great-grandmother-in-law. I know I cannot make so good like her but I tried my best to prepare good. Gongura leaves are easily available in all the southern states of India and I have seen the same bunch of leaves in Eastern parts of India too but with different name. I don't know the English name but here in USA or countries this leaves are available.

 Gongura leaf
a bunch of gongura leaves, finely chopped
1 lb or 1/2 kg mutton pieces,washed and cleaned,
one medium size onion,finely chopped,
4-5 nos green chillies, slit lengthwise,
1 tsp ginger-garlic paste,
one small ripe tomato,finely chopped or pureed,
1 tsp turmeric powder,
2 tsp dhania powder,
1 tsp red chilli powder,
1/2 tsp cumin powder,
1/2 tsp garam masala powder,
salt as per taste,
2-3 tsp oil,
1/2 tsp ghee / clarified butter,
coriander leaves (optional)..

1. Heat one and half tsp of oil in a pan.When smoke starts to come out, make the flame low and then add mutton pieces and half of the turmeric powder,red chilli powder,cumin powder,coriander powder and fry nicely on medium flame for 5 mins.
2. Now pressure cook mutton pieces with half cup of water for 3 or 4 whistles / 25 mins.Keep aside.
3. Heat oil in a kadai / deep bottomed pan, add chopped onions,green chillies and then saute for 2 mins. Then add ginger-garlic paste and saute again for 2 mins.
4. Add turmeric powder and chopped or pureed tomatoes and then chopped gongura leaves. Fry for 5mins.
5. When the leaves melts or cooked nicely then add cooked mutton pieces to the pan and mix everything properly and if needed add half cup water and then let it simmer on slow flame for 10-15mins.
6.When done, sprinkle garam masala and ghee on top and then serve hot.
Here in USA the leaves are very matured so after the step 4,make it cool little and then grind it to paste and then mix with mutton pieces.If the leaves are tender then no need to grind the leaves.

Mutton Chops Masala :::

This is an experimental dish of my dear husband.Whenever he wants me to give a treat or rest from kitchen,he goes to kitchen and never finds anything so whatever he feels good puts together and makes something.But this dish came very good and I love to eat again and again.This dish goes well with again hot steaming rice,fried rice or pulao and roti too.

2lbs Goat/Lamb chops or ribs(approx 10-12 pieces),
1/2 cup curd/yogurt,
2 medium size onion finely chopped,
2 medium size tomatoes finely chopped,
1 tsp ginger-garlic paste,
6-7 green chillies chopped,
1 tsp red chilly powder,
1tsp cumin powder,
2 tsp coriander powder,
1/4 black pepper powder,
1/2 tsp garam masala powder,
oil n salt,
1 cup coriander leaves,
a few curry leaves.

1.Wash and clean chops and marinate with curd,ginger-garlic paste,coriander powder,cumin powder,red chilly powder,black pepper powder and little oil.
2.Keep aside for 1hour.
3.Now take a pressure cooker,heat 1 tsp oil and fry marinated mutton chops properly until raw smell goes off.Keep on stirring not to burn those pieces.
4.Add half of water and pressure cook up to 3 whistle or for 20mins(for pressure cooker without whistle).
5.Now heat oil in a pan ,add chopped onion,curry leaves and green chillies. Fry until onion becomes light brown in color.
6.Add chopped tomatoes and fry until oil separates.
7.At last ,add cooked ribs/chops and mix thoroughly and sprinkle garam masala and adjust salt.
8.Stir fry on very low flame first and after 5 mins on medium flame another 5 mins.
9.When oil separates,garnish with coriander leaves and Serve hot.
Always try to cook mutton in a pressure cooker or oven.If you don't have both,try it in a saucepan too.But that will take lot of time to cook. You can avoid tomatoes if you want.

Mutton Dakbangla :::
Dakbangla means rest-house in the forest. This Dish used to be prepared when people goes for picnic or hunting and in camping.There they don't have time for marination. I have come across this recipe in one of great communities of Orkut and given by Kaushik. I tried couple of times for parties and Sunday lunch as it doesn't need any preparation and saves lot of time. Every time it was hit . Here is the my version of this dish.

2lb Goat/Lamb (approx 1 kg),
1 medium size onion,
5-7 nos green chillies cut lengthwise,
1/2 cup yogurt,
1/2 black pepper powder,
1 tsp ginger & garlic paste each,
1/2 tsp garam masala powder,
2" cinnamon stick,
4 cloves,
2 nos. Cardamon,
2 bay leaves,
1 tsp turmeric powder,
2 tsp cumin powder,
1 tsp coriander powder,
1 or 2 tsp red chilly powder,
coriander leaves for garnishing,
a pinch of sugar for caramelizing,
salt as per taste,

1. Wash and clean properly Goat/Lamb pieces and Keep aside after draining excess water.
2. Make a smooth paste of 3 green chilies and onion and Keep aside.
3. Heat oil in a deep saucepan, add sugar and let it dissolve in oil.
4. Add bay leaves,cardamon,cloves and cinnamon and saute for half a minute.
5. Now add green chillies and onion paste and fry until it becomes translucent.
6. Add ginger & garlic paste and saute for a minute on medium flame.
7. Now add turmeric powder,red chilly powder and yogurt and stir fry continuously for a min.
8. Now goat/lamb pieces and rest of the green chilies and fry on high flame .
9. Add black pepper powder,cumin & coriander powder and sprinkle little water and saute for
some time until oil separates.
10. Now add salt and 3 cups of water and cover the saucepan with a lid and let it cook.
11. After 15-20 mins or when it is cooked nicely,sprinkle garam masala & coriander leaves and cover the saucepan until you serve. 
I always use pressure cooker for this dish for fast cooking and you can use this recipe for chicken too. But don't use pressure cooker for chicken if you are in USA or UK. Instead of yogurt you can raw papaya pieces while cooking or lemon juice too.

Keema Fry :::

Keema or Minced(ground) fry is very common recipe in India.You can use chicken,goat or lamb anything of your choice.I have learned this recipe from one Bengali cookbook to use as stuffing's for Singaras.I modified it a little bit as south Indian style. I serve as side dishes for Biriyani ,Naan or porota or sometimes with hot plain rice.

Ingredients :::
1.5 / 2 lbs keema,
1 big size onion,finely chopped,
5-6 green chillies ,chopped,
2 tsp ginger & garlic paste each,
1/4 tsp whole cumin seeds,
5-6 curry leaves,
1 dry red chilli ,
1/2 turmeric powder,
1/2 tsp cumin & coriander powder each,
1/4 cup tamarind pulp(soak tamarind in hot water and squeeze to take out pulp)
1/4 tsp gorom masala,
coriander leaves for garnishing,
salt ,
oil to fry.

1. Wash & drain keema nicely. Try to drain excess water properly.
2. Heat oil in a frying pan or pressure cooker,add cumin seeds,curry leaves, whole red chilli and saute for half a minute.
3. Now add chopped onion,green chillies and saute for another half a minute.
4. Add ginger-garlic paste and stir nicely until onion turns light brownish in color.
5. Add turmeric powder,cumin-coriander powder,red chilli powder and sprinkle little water and let ti cook covered until oil separates .
6. Now add keema and stir continuously to avoid burning.If needed sprinkle little water too.
7. Now add salt and let it cook in pressure cooker for three whistles.
8. Once done,open the pressure cooker and keep on stirring to fry keema until excess water goes off on high flame.
9. Sprinkle gorom masala and coriander leaves on it and fry for some more minutes.Serve hot and you can garnish with fresh coriander leaves too.

If you are not using pressure cooker ,then from step 6 sprinkle little more water and cover the pan and let it cook for 20-22 mins. Keep on checking whether you have to add little more water for cooking to avoid burning.At last,keema will taste better if you fry nicely .


  1. kaberi tor mutton dakbangla banalam re ajke khub valo hoyeche khete. thanx recipe ta share korbar jonne...:)

  2. Kaberi,love all your receipes:) Thanks for taking the pain to post it for us...Keema fry is something I tried this friday; and it came out really well...added green peas was mouth watering:) Thanks again...
    Btw, can you help me with some veg./non veg. starters, please?
    regards, shaimanti