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Archive for the ‘Mutton – Lamb’ Category

Mutton With Baby Marrows

 

Mutton with Baby Marrows

This is an easy meat dish with vegetable.We can substitute this vegetable with potato or bottle gourd or brinjals or sour cucumber or ridge gourd for different tasty variations.Here I’m using Baby Marrows.

Ingredients

Mutton – 1/2 kg
Onions – 2 med finely chopped
Tomato – 1 large chopped
Baby Marrows – 1/2 kg peeled and chopped
Ginger – Garlic Paste – 1 tbsp
Cinnamon – 2 pieces
Cloves – 3
Cardmoms – 3
Black pepper corns – 5-6
Curry leaves – few
Fresh coriander – a handful
Salt
Turmeric powder – 3 pinches
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Oil – 2 tbsps

Method

1.Heat the pressure pan,add oil and whole garam masala ingredients and add chopped onions and fry till onion is transperant and add ginger garlic paste and fry well.
2.Now add washed and drained mutton pieces and fry well for 2-3 mins,add Turmeric,coriander,red chili powders and salt fry 2-3 mins.
3.Then add chopped tomatoes and cook till soft,add chopped baby marrows to the pan,and curry leaves, fresh coriander little and 3 cups of water and cover and pressure cook for 10-12 mins.
4.Turn of heat and wait for few mins before you serve.

Goes well with chappatis or rice.

By Kezia Mary

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Mutton Ularthiyathu (Kerala Style Fry)

 

Mutton Ularthiyathu (Kerala Style Fry)

This is a kerala dish normally made with fresh beef tender cuts.It is a spicy and dry dish,goes well with parathas or nan or rotis.Can be served with rice and Mooru Curry (Yoghurt veg curry).I had this dish and saw in another food blog but the recipe said to add low fat mayonise and vinegar but Imade with my Memory of the smell and taste of the dish I had long Back…It Came out well….I always try to get the igredients of any dish I try In a restaurant by smelling it few times…This works.

Ingredients

Mutton – 1/2 kg Boneless cubed
Ginger garlic paste – 2 tsps
salt – as per taste
Lemon juice – 1 tsp
Onions – 2 large sliced
Garlic – 2 large pods sliced
Curry leaves – 2 sprigs
Fresh Coconut sliced – 1/2 cup
Oi – 3 tbsps

For Spice Powder

Red dry chillis – 5-6
Black pepper corns – 1 tsp
Fennel – 1 tsp
Coriander seeds – 1 tsp
Cloves – 3
Cinnamon – 1 inch stick
Cardamom – 2

Dry roasand grind into powder and keep.

Method
Step – 1.Wash mutton and drain then add salt,lemon juice,ginger-garlic paste and spice powder and mix well and marinade for 10 mins.

Step – 2. Boil the marinated mutton with 1/2 cup of water in a pressure cooker for 10 mins.

Step – 3. Heat a large wok add oil and fry fresh coconut slices ti light brown and remove ,in the same oil add garlic and onion slices and fry few mins.then add cooked mutton, curry leaves and fried coconut slices and stir fry well tilldry and done.

Serve hot with parathas,rotis or nans. or rice and yoghurt curry.

By Kezia Mary.

Mutton Curry With Cashew and Methi Greens

Mutton Curry With Cashew and Methi Greens

Ingredients
Mutton – 1 Kg Leg meat cut into small pieces with bone
Onion – 3 med finely chopped
Whole garam masala Like
Bay leaf – 2
Cloves – 5
Cinnamon – 1 large piece
Cardamom green – 6
Black cardmom – 2
Ginger Garlic paste – 2 tbsps
Green chili – 10
Curry leaves – 2 sprigs
Cashew nuts – 20
Fresh methi leaves – 1 bunch whe and chopped
Yoghurt – 2 cups
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
Salt – 2 tsp
Oil – 50 ml

Method

1.Wash and add fresh water to cashews and microwave for 1 min on high and add 8 green chilis and grind to smooth paste and keep.
2. Heat the pan and add oil. let it get hot then add whole garam masala ingredients and give it a stir and add finely chopped onions,2 green chilis slit and fry till transperant.
3. Add ginger garlic paste and fry well,Now add the washed and drained mutton pieces and stir on high heat or the water comes out so continue stirring for 5-6 mins
4. At this point add turmeric and coriander powders and give it a nice stir again.
5.Now add the cashew green chili paste and salt ,fry few more mins atleast 4-5 mins oed to low heat.
6.Now add fresh yoghurt stir well on low heat continuosly carefully to avoid curdling and as it starts to boil stir few more mins and lastly add water, curry leaves and chopped methi leaves and cover cook on med heat till mutton is soft and done.

Adjust green chilis accorcing to your taste,and adding curry leaves at this stage gives it a very special aroma.

Serve hot with parathas or rotis or chapattis.

By Kezia Mary

Lamb Chilli Pepper

Lamb Chilli Pepper

Ingredients

Boneless Lamb Leg meat – 1/2 kg cut in 2 inch pieces

For marination:
Ginger garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Turmeric powder – 2 pinches
Salt – as per taste
Tomato – 1 small chopped
Onions – 1 medium chopped
Curry leaves -few
Oil – 1 tsp

For final process:
Oil – 1 tbsp
Garlic – 2 large pods minced
Onion – 1 large
Green chilli – 3-4 Med-Less spicy
Curry leaves – 2 sprigs
Spring Onions – Few Chopped (white and green parts)
Fresh coriander – 2 tbsp chopped
Black pepper – 1 tsp freshly ground

Method
1.Cut and wash lamb pieces well in enough water and drain,transfer into mixing bowl and add all the ingredients for marination and marinate for 2-3 hours.
2.Now cook the marinated meat in a pressure cooker with 1/2 cup of water for 12-15 mins on medium heat.
3.For final process,Heat a pan or wok and add oil,then minced garlic,sliced onion,green chili cut diagonally,spring onion white chopped,curry leaves and fry few mins and add the boiled meat and fry on high heat for 2 mins and reduce heat.
4.Continue stiring till dry and lastly add pepper,pinch of salt,fresh coriander and chopped spring onion greens and mix well.Turn of heat.
5.Transfer into serving dish and serve hot.

Green capsicum sliced also can be added for variation.

By Kezia Mary.

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