Showing posts with label MUTTON. Show all posts

Mutton Bhuna Masala

Bhuna Gosht Mutton masala is a popular and exotic Indian recipe. In this dish the curry is so thick that it coats all the pieces of mutton. The mutton is cooked in its own juices till it gets a beautiful dark brown color. It is a time consuming dish but the taste of this dish makes all the effort worthwhile. Learn how to make mutton bhuna gosht masala.

Total Time: 1 1/2 hr
Serves: 2 - 3

Ingredients:

500 gms Mutton pieces
2 medium Onion Finely Chopped
3 tblsp Tomato Puree
200 gms Thick Whisked Curd (Dahi)
1 tblsp Garlic Paste
2 tsp Lemon Juice
1 1/2 tblsp Ginger Paste
2 Green Chillies Slit Lengthwise
2 - 3 Bay Leaf
1 1/2 tsp Red Chilly Powder
1 tsp Turmeric Powder
1 tblsp Coriander Powder
1 1/2 tblsp Garam Masla
1 tsp Black Pepper Powder
1 tsp Cumin Seeds
1 tsp Shahi Jeera
1 tblsp Kasuri Methi Powder
200 gms Ghee / Oil
Salt To Taste
For Garnish
1 tblsp Coriander Leaves Chopped

How to make Mutton Bhuna Gosht Masala :

Clean the mutton and pat dry.
In a bowl mix together mutton pieces, lemon juice and salt.
Wait for 5 mins and then heat 1 tblsp of ghee / oil in a heavy bottom pan or kadai and pan fry the mutton pieces till they are slight tender and soft.
Take them out and marinate them with whisked curd. Keep it aside for 15 mins.
Now heat the remaining ghee in the same kadai and add the bay leaf, cumin seeds ad shai jeera seeds.
When they begin to sputter add the chopped onions.
Saute till the onions turn dark golden in color.
Add ginger garlic paste and cook till all the raw smell disappers.
Add the tomato puree and cook till the oil separates.
Now add all the spice powders - Turmeric, Coriander, Black Pepper and salt.
Reduce the flame and add the marinated mutton pieces and green chilles and saute further for 10 minutes till all the masala is evenly coated on the muttonpieces.
Add 3/4 cup of warm water, cover and let the mutton simmer till it is fork ready and done.
Keep stiring occasionally to check so that masala does not get burnt.
Once done add the garam masala and dried kasuri methi powder and mix well.
Take it out and garnish coriander leaves.
Serve the mutton bhuna masala hot with Naan or Rumali Roti, green chutney and onion salad.

Mutton Korma Recipe

Here is an authentic mutton korma recipe which is very easy to follow. This gosht ka korma has a unique ingredient. Fried Onions is the key ingredients here. In case you do not have them then the process of how to make them is also given. Follow the instructions. Learn how to make mutton korma.

Total Time: 1 1/2 hrs - 2 hrs + 3 hrs Marination
Serves: 2 - 3

Ingredients:

750 gms Mutton
3/4 cup Fried Onions (store bought / home made)
1 1/2 tblsp Coriander Powder
1 1/2 tsp Red Chilly Powder (For heat)
1 1/2 tblsp Kashmiri Red Chilly Powder (For Color)
2 tblsp Garlic Paste
2 tblsp Ginger Paste
8 tblsp Curd
3 tblsp Ghee / Oil
2 Cups water
Few Kewra Essence Drop
Salt To Taste
Whole Spices:
2 Bay Leaf
2 Black Cardamom
5 - 6 Green Cardamom
7 Cloves
2" Cinnamom Stick
For Garnish
1 tblsp Ginger Juliennes

How to make Mutton Korma :

If you do not have store bought fried Onions then follow these instructions to make them at home.
For Crisp Fried Onions - Finely slice the onions and heat the oil. Just before frying the onions sprinkle 1 tsp of cornflour on the sliced onions and very quickly put them in oil for frying on medium flame. Keep turning them and make sure they do not get dark brown.
Once they reach the golden brown color, take them out with a slotted spoon and spread them on a plate to dry and get crisp. Do not take them out a paper towel or they will get soggy. Also keep the color of the fried onions 1 shade lighter as they get dark once crisp.
In a big bowl mix together beaten curd, coriander powder, red chilly powder, kashmiri red chilly powder, red chilly powder, garlic - ginger paste and 1/2 cup fried onions.
Now add the mutton pieces and mix well so that all the mutton pieces are coated well with the marinade. Cover the bowl and let it marinate in the fridge for couple of hours. If short of time then even 1/2 - 1 hour is good enough.
Befor starting to cook, bring the marinated mutton to room temperature and add the salt.
Now take a heavy bottom kadai / pan and heat the ghee / oil in it. Add all the whole spices - Bay Leaf, Black Cardamom, Green Cardamom, Cloves and Cinnamom Stick.
When the whole spices begin to sputter add the marinated mutton and let the mutton fry on high flame till all the moisture is evaporated and all the pieces are evenly browned. This usually takes 10 minutes. Getting the perfect brown color is very important. So fry accordingly.
Lower the flame and add the water. Cover the pan / kadai and let the mutton cook for 40 - 45 minutes
Now add the remaining fried onions and kewra drops and mix well.
Cover the pan and further cook for 20 - 30 minutes or till the mutton is soft and fork tender.
In between check for the consistency of the gravy and add water accordingly.
Garnish with ginger juliennes.
Serve hot with Naan / Tandoori Roti / Roomali Roti.

Mutton Rara Recipe

Mutton Rara is a very unique mutton recipe as it combines the mutton pieces along with the mutton keema or Gosht mince in it. This recipe is absoultely lipsmacking.The real trick in cooking this dish is that it requires lot of patience and time for the bhuno process which is essential must in all Punjabi dishes.But all the time and effort is really worth while. Learn how to make Mutton Rahra Punjabi style.

Total Time: 1 1/2 hrs + 3 hrs Marination
Serves: 2- 3

Ingredients:

500 gms Mutton chopped
200 gms Mutton Keema (Mutton Mince)
3 - 4 onions chopped
2 tblsp Ginger Garlic and Green Chilli Paste
1 tsp Red Kashmiri Chilly Powder (Kashmiri Lal Mirch)
1 tsp Garam Masala
1 1/2 tblsp Coriander Powder (Dhania Powder)
1/4 tsp Turmeric Powder (Haldi)
1 tsp Cumin Powder (Jeera Powder)
2 Green Chillies Slit Lengthwise
1/2 cup Beaten Curd
1 tsp crushed dried Kasoori Methi (Fenugreek Leaves)
1/2 cup Ghee / Mustard Oil
Sat To Taste

Whole Spices
3 - 4 Cloves
2 Green Cardamom
2 Brown Cardamom
1 " Cinnamon Stick
1 Tej Patta

For Garnish
1 tblsp Green Coriander Chopped
1 tblsp Ginger Julienne

How to make Mutton Rahra :

In a bowl marinate - mutton pieces, curd, salt. Mix well and keep it aside for 3 - 4 hours.
Heat ghee or oil in a heavy bottom pan. Add tej patta and all the whole spices.
After 30 seconds add the chopped onions. Fry the onions till they nice dark brown color.
Add the ginger garlic and chilli paste and further cook till all the raw smell disappers.
Add all dry spices - Red Chilly Powder, Coriander Powder, Turmeric Powder, Cumin Powder and salt. Mix well. Make sure the masala does not burn.
If you feel the masala is burning add 1 tblsp of water and cook till water evaporates.
Now add the keema mixture and cook / bhuno it for 10 minutes till the keema is done and it gets brown color.
Now add the marinated mutton and again start the bhuno process. Keep stiring the mutton and cook till mutton gets cooked completely
and a thick gravy consistency is reached.
The color of the gravy should turn dark brown from all the sauteing /bhuno process. Mutton rahra tastes best when cooked in mustard oil without the use of water.
Now add the slit green chillies and crushed kasori methi.
Dish out the mutton in a bowl and garnish with chopped green coriander and ginger juliennes.
Serve with Naan, Tandoori Roti or Phulka.

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