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Archive for the ‘Mutton – Lamb’ Category

Lamb Mince Kababs

Lamb Mince Kababs


Lamb mince/Kheema – 250 gms

Chana dal/Pachhi senaga pappu – 3 tbsps soaked

Onion – 1 roughly chopped

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Salt to taste

Turmeric powder – 2 pinches

Garam Masala – 1/2tsp

Egg – 1 only white

Corn flour – 5 tbsps

Fresh coriander – a handful chopped

Oil for deep fry


Wash and drain the mince well and place in a pressure cooker,add the soaked chana dal,red chilli powder,salt turmeric and ginger garlic paste and mix well.add 1 cup of water and cook upto 3 whistles.

Boiled mince

Open and cool,if water exists place on the heat till it evaporates.

Now add chopped onion,fresh coriander,garam masal and grind(Coarsely) to a paste .Remove into a bowl and add egg white, corn flour  and a pinch of salt and mix well.

Heat oil for deep frying and grease your palms and make patties/kababs and fry on med heat in hot oil till brown.

Drain on paper towels .

Mince Kababs

Serve hot as a side dish or snack.Tastes good with a chappati and salad  prepared as a roll or wrap.


Curried Mince Burger

Curried Mince Burger

 This mince burger is also prepared with the same Mutton Mince Curry .

But to get them into patties  I used just corn flour for dusting and few tsps of oil to shallow fry.

Curried mince patties

 Take a small ball size of minced curry and place on a flour dusted board and slightly press with the knife or spatula and dust some flour over also .Prepare as per the requirement and keep.

Heat a shallow pan and spread little veg oil or cooking spray and gently lift patty with the knife and place on the pan fry both sides till slightly brown and remove.

To prepare pan grilled onions,just heat a griddle or tawa ,when well heated place the thinly sliced or roundels of onions and grill two sides and remove as they turn dark on the edges.

Prepare buns by cutting in the middle and toasting with butter on the cutside and spread tomato ketchup on the bottom and place the patty and few pan grilled onion slices and top with mayonise and finish with the top half of the bun.

The Patties can be prepared in another way too…by taking the washed and drained mince into a mixing bowl,add finely chopped onion,fresh herbs like mint and cilantro(Coriander),Egg whole,Salt and Pepper and mix well make patties and shallow fry till golden brown with oil. These patties are also easy to prepare and tastes good.

Patty burgers

Mutton Mince Curry

Mutton Mince Curry


Lamb mince/Kheema – 500 gms

Onion – 2 (chop 1 roughly and the other finely)

Tomato – 1 chopped

Yoghurt – 1 cup

Curry leaves – few

Turmeric powder – 1/6 tsp

Red chilli powder – 1 tsp

Coriander powder – 1/2 tsp

Salt – as per taste

Oil – 3 tbsps

W.G.M. (Bay leaf – 1,Cloves – 3,Cinnamon- 1 pc,Cardamom – 2)

For Masala paste,Grind the Below

Ginger – 1” piece

Garlic – 4-5 cloves

Few roughly chopped onions

Green chilli – 1

Black Pepper corns – 7


Wash the mince well and place in a large strainer  to drain the water.

Heat a pan and add oil, drop the W.G.M and stir till they get swollen,immediately add the chopped onion and saute for a couple of mins and add the ground masala paste and fry till slightly brown,sprinkle 2 tsps of water  in between to avoid sticking to the pan.

Now add the drained mince and stir fry well till almost the water evaporates,sprinkle the powder spices and salt .fry 3-5 mins.

Add the chopped tomatoes and curd/yoghurt and cook on low heat covered for 4-5 mins.Stir in between,drop in the fresh curry leaves and cover till done.

This curry is a bit dry type.Transfer into a serving dish and serve as a main dish with rice and rasam or with chappatis.


While preparing non veg dishes,always take proper care to avoid contamination.so keep your chopping boards seperate for vegetables and meat and wash well and dry them before storing,even the strainers or colanders.

When marinating the meat always cover tightly and place in the refrigerator.

Mutton Methi and Potato Curry

Mutton Methi and Potato Curry

This is a gravy curry with greens and vegetable along with the mutton,using simple garam masala and yoghurt gives wonderful aroma as we add the greens part after cooking mutton curry first and finishing with vegetables lastly.The fresh herbs adds flavour to the dish.


As a first step,cook mutton curry with the things below

Mutton – 400 gms

Onion – 2 med

Ginger – 2 ” pc

Garlic – 6 cloves

Tomato – 2 med chopped

Red chilli powder – 1/2 tsp

Turmeric powder – 1/6 tsp

Coriander powder – 1/2 tsp

Salt – as per taste

Oil – 2 tbsps

Ingredients to add as a second step in the process

Methi/Fenugreek leaves – 1 bunch picked, washed and chopped

Fresh coriander – a handful washed and chopped

Green chillies -2 slit lengthwise

Curry leaves – 1 sprig


Potatoes – 3 med peeled,washed and cut into chunks and fry in a tsp of oil till crust forms.

Pan fried Potatoes

Yoghurt – 1 cup whisked

(Cloves-2, Cinnamon-1”pc, Cardamom-2, Black peppercorns-4)  grind into powder


First to cook mutton curry with the step one ingredients, chop one onion,and grind the other onion with ginger and garlic into a paste.

Place a pressure cooker pan on stove top and add oil,as it gets hot add chopped onion and fry 2 mins and add the paste of onion-ginger-garlic and fry well till brown and drop in the washed and drained mutton .

Saute well for 5 mins,add powders and salt stir well to combine and add chopped tomato and 2 cups of water pressure cook for 10 mins.

Turn of heat and release pressure and now add the step 2 ingredients,The fried potatoes,prepared methi leaves,fresh coriander,curry leaves,green chillies and powdered masala and stir well.

Things to go as a second step into the mutton curry

Add the whisked fresh yoghurt and stir on low flame for 3-4 mins and cover and simmer till thick and potatoes are done.

Turn off heat and serve hot.This curry has a delicious flavour.

Mutton Kofta Curry

Mutton Kofta Curry

This is a tasty meat balls in gravy dish,prepared with the easily available ingredients at home the aroma of this dish is simply superb and tempting..

Ingredients for Koftas(Meat Balls)

Mutton Mince/Boneless mutton – 500 gms

Onion – 1 med roughly chopped

Green chilli – 1 chopped


Cloves – 5

Cinnamon 2 ” pc

Cardamom – 3

To prepare Koftas

First powder the spices using mortar and pestle and keep aside.

I used mince,so just wash the mince well two times and squeeze all the water away and place in a mixing bowl.

Grind the onion and green chilli in a mixer and add to the mince,add half of the spice powder also.Keep the remaining spice powder for later use.

Mix the mince well by adding salt and make small balls (koftas),as shown.

Prepared Koftas

Now place a skillet and add 4 cups of water and a tsp of oil and bring to boil.When water starts boiling gently add the koftas to the skillet and roll after 2 mins to turn them and cover cook 10 mins on med heat.

Remove the koftas and keep,save the broth for later use.

For Gravy you need

Oil  – 5-6 tsps

W.G.M – Cardamom-3,Cloves-3,Cinnamon-1” pc,Bay leaf – 1

Onion – 1 large finely chopped

Green chilli – 2 slit

Tomatoes – 2 med chop,microwave 1 min on high and make puree

Fresh coconut – 1/2 cup grated

Cashew nuts – 8-10 wash and add little water and microwave 2 mins on high

Ginger garlic paste – 1 tbsp heaped

Yoghurt – 1 cup

Fresh coriander – a handful chopped

Salt as per taste

Red chilli powder – 1/2 tsp

Turmeric powder – 1/6 tsp

Coriander powder – 1/2 tsp

Clove,cinnamon and cardamom powder – saved while making koftas.


Prepare tomato puree,Grind the microwaved cashews and fresh coconut and make a paste,and prepare fresh ginger garlic paste.

Ginger garlic paste,Cashew and fresh coconut paste and Tomato puree

The boiled koftas look like this.

Boiled koftas

 To start the process

Place a heavy bottom kadai or pan on heat and add oil,as it gets hot drop the W.G.M and stir a min,add the chopped onions,green chillies and saute till onion turns transluscent.

Now add the ginger garlic paste and fry well,reduce heat to low and add red chiili,turmeric and coriander powders stir well.

Then add the cashew-coconut paste and stir 3-5 mins till oil seperates,add tomato puree and stir cook increase the heat and continue stiring 4-5 mins.

Then lower the heat and add whisked yoghurt and stir continuosly or it will curdle and ruin the dish stir till it becomes almost thick a ,now add the koftas,salt and broth saved after boiling koftas and remaining clove,cinnamon,cardamom powder stir gently and simmer,add 1/2 cup water if needed and cover cook 6 mins,

Lastly sprinkle fresh coriander and turn of heat.

If you wish to get thick gravy curry keep for longer time and it appears this way.

Mutton Kofta curry in thick Gravy

Serve hot with rotis or chappatis.This is good with Rice too…

Mutton Gongura

Mutton Gongura

Mutton Gongura is one of the Andhra Special Non-Vegetarian Curry,loved by all.Served at special occations  and even cooked as a home special,Cherished by everyone who likes the taste of this sour greens (Gongura/Sorrel Leaves).

First to prepare the Mutton Curry


Mutton – 500 gms with bone

Onion – 1 large finely chopped

Tomato – 1 large finely chopped

Curry leaves – few

Ginger garlic paste – 2 tsps heaped

Red chili powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Salt to taste

Oil – 2 tbsps

Spice powder – (Cloves – 3,Cinnamon – 2″ pc,Cardamom – 2,Peppercorns – 6)


Wash and drain the mutton and keep.

Prepare the spice powder by using mortar and pestle as this is a small quantity,No need to roast just powder and keep.

Heat a pressure pan,add oil and fry the onions till light brown,then add the ginger garlic paste and fry well,Now add the mutton and stir till all the liquid evaporates.

And add the curry leaves,spice powder,redchili powder,Turmeric powder,Coriander powder and salt and fry 2 mins.

Now add the chopped tomatoes and cover cook till soft and add 1 cup of water and pressure cook 7-10 mins.Turn off heat and keep.

To  prepare Gongura

Gongura (Sorrel Leaves) – 1 bunch

Methi (Fenugreek) leaves – a handful

Fresh coriander – a handful

Green chilies – 6-7

Onion – 1 large – chopped

Tomato – 1 med chopped

Turmeric – 1/6tsp

Salt – 1/4tsp

Water – 1/2 cup


Pick the leaves of gongura,methi and fresh coriander,Wash and drain well.

In a vessel place gongura,methi,onions,tomato,green chillies,turmeric,salt and water.Cover the vessel and cook till water evaporates  on med-low heat.

Now add the chopped fresh coriander and mash well or just pulse twice in the blender.

Add this gongura mixture to the cooked Mutton Curry and combine well.

Heat a tsp of oil and fry 2-3 slit green chillies and few curry leaves and add on top for flavour.

Serve with Spice Flavoured Rice or Coconut rice(Kobbari Annam)..See the Rice Specials  category in this blog.

Spice Flavoured Rice

Recipe for this rice  given in Rice specials.

Mutton Curry with Ridgegourd and Potato



Mutton – 500 gms

Ridgegourds – 200gms

Potato – 2 med

Onion – 1 large chopped

Tomato – 2 chopped

Ginger garlic paste – 2 tsps

Oil – 4 tsps

Powdered Cloves – 3,Cinnamon – 1 pc,Cardmom – 3,Peppercorns – 8

Salt – as per taste

Red Chilli powder – 1tsp

Turmeric – 1/8 tsp

Coriander powder – 1 tsp

Green chili – 2 slit

Curry leaves – few

Fresh coriander – 1 tbsp chopped



1.Peel,wash  and chop vegetables and keep.Wash and drain mutton.

2.Heat pan and add oil,fry chopped onions,curry leaves and green chili for few mins,then add ginger garlic paste and fry well.

3.Now add the motton and stir well till water evaporates and sprinkle powdered garam masala,Turmeric,red chili powder and salt.Combine well add coriander powder too.

4.Then add the chopped tomatoes and cook till soft,lastly add the chopped vegetables and2 cups of water and cover cook till done or pressure cook for 3 whistles.

5.Release pressure and sprinkle fresh coriander.

Serve hot with rice or chappatis.

We can substitute the vegetables with bottle gourd or string beans or baby marrows or Brinjals….Any thing Tastes good.


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