mutton moghlai recipes

DISHES.

BHUNA MUTTONMOGHLAI GHOSHT.

Ingred: 500 gms boneless mutton, half cup oil, 4 cloves, 4 pcs cinnamon, 4 cardomoms, 2 onions crushed, 1 tsp each of ginger garlic.

Dry masala:1 tbsp chilli powder, 1 ½ tsp each of salt , dessicated coconut, 1 tbsp each dhania –jeera powder, saunf powder, garam masala, 4 tomatoes pureed, 6 silt green chillis.

Method:heat oil, fry cloves,cinnamon, cardamoms, onions, till golden brown, add mutton Garlic ginger, ,fry well on high flame, add dry masalas nsaute well. Add tomatoes n green chillis, when oil separates add warm water .simmer for few mins, 20 -30 mins. To rich thick gravy n serv

Mutton moghlai

Ingred:500 gms mutton (with bones),1/2 cup oil, 2 bay leaves, 2 large onions crushed ,4 blanched n chopped tomatoes, 6 silt green chillis,1 cup curds, 1 tsp garlic n ginger. Garam masala, 2 tbsp almond /cashew powder, ¼ tsp haldi n kesar, 2 tsp salt ,chilli powder, ½ cup kotmir .2 pcs mace.

Method:heat oil, fry bay leaves, n onions,till light golden add tomatoes, green chilis, cook till oil separateadd almond powder, haldi ,saffron, chillis, curds, ginger garlic, n cook on a high flame. Add 1 or 2 cups of warm water. Cover n cook till the meat gettender.

Mutton Shahi Korma

Ingred:500 gms meat, pressure cooked in 2  ½ cups of water each with 1 tsp salt, pepper, garammasala, till tender, coat each pcs with egg beaten n bread crumbs, deep fry till golden n use.

Gravy: ½ cup oil, 2 onions crushed .2 cups curds, 1 tbsp kasturi methi, 1 tsp garlic salt, 4 tbsp almond powder, 1 tsp each of chilli powder, garam masala, haldi, (1/4tsp) ,n kesar each 4 green chillis chopped 1 tsp jeera.

Method: heat oil fry bay leafb , onions  till golden- add masalamixture, when oil separates add fried meat simmer 15 mins n serv

HYDERABADI TAHLAHUA GHOSHT.

Ingred: 500 gms meat cut into small pcs,

Marination.; 11/2tbsp chilli powder, 1 ¼ tsp salt, ginger garlic, each, ¼ tsp haldi, 1 tsp paprika powder (optional),1/2 cup oil, 10 cury leaves, 2 onions crushed, or chopped finely. 6 green chillis.

Method:heat oil fry onions, curry leaves, green chillis, when light golden add marinated meat,fry 2 cups warm water—cook till tender, almost dry.

MEAT PISTA NOOR JAHANI

MUTTON PISTA NOOR JAHANI

Ingred:1 kg boneless mutton. Marinade with 1 tbsp  tenderon 1 tbspmsalt, garlic each for 4-6 hrs.

2 cups curds,  50 gmscoarsely crushed pistas, ½ tbsp haldi, n kesar, 1 tsp each of pepper, paprika, 2 crushed onions, 1 tsp msalt, 4 green chillis, chopped, 1 tbsp jeera powder, garam masala, n cashew .2 onion halved n sliced, 25 pistas sliced fried in butter.

Method:heat 4 tbsp oil, fry marinated meat, place it in oven proof dish mix in the gravy mixture, n bake for 15 –20 mins, n further bake for 20 mins, garnish with ½ cup cream, n serv

MASALA RAANG

Ingred: 1 mutton leg approxi ¾ kg , 3 tsp red pepper powder,3 tsp  ginger juice, grounde papaya ½ tbsp,1 tsp jeera, 2 tbspmvinegar, 1 lime juice, 2 tsp oil, salt to taste, little ghee,  ½ cup tomato juice, ½ bunch coriander leaves, 1 small pcs coconut, 3 or 4 green chillis.5 garlic . vegs sa required.

Method: wash n clean meat, insert cuts n add ginger , papaya, red chill, vinegar, n salt, marinate for 3 or 4 hours,kotmir n rest masala ground to paste, heat ghee n add to the raan, mix in grounde masala n cook on slow flamr stir occasionally, when cooked decorate with vegs

MASAL A  KHIRI

Ingred:1/ 2khiri, 7 dreied red chillis, 2 tsp  grounded adrak, lasun n marcha, (ginger garlic paste).1 tbsp khus khus (poppy seed),1 onion 4 mari (black  pepper)1/2 tsp coriander seeds, 1 tsp cumin seeds, 1 cardomoms,2 cinnamon, 1 cup tomato cuo pulp, salt to taste, oil as required, potato wafers.n kotmir.

Method:cook the khiri with grounded ginger garlic  paste, till tender. Fried in littli ghee /oil coconut small pcs, red chillis , cinnamon , cardamom, ground it with poopy seeds corrinderseedsn all masala xcept kotmir n tomato pulp. Sauté the grounde masla few mins add the khiri n tomota pulp n cook till it thickens

Garnish with potatos wafers.

MUTTON DING DING

Ingred:1/2 kg meat,  3chopped onions, juice of lime, 200 gms tomatos, 100 gms cauliflower, 100 gms peas, 50 gms French beans, 100 gms potatoes, oil for frying, salt to taste.

GROUND TO PASTE:2 chilliS, ½ tsp haldi, ½ tsp cumin , 6 sticks cinnamon, 6 cloves, 3 cardomoms, 8 garlic, 1 tsp coriander seed, 1 tsp poppyseed.

Method:cut mn clean n wash the meat,  heat oil add grounded  paste n onions fry till soft, add tomatoes, keep stiring till tomatoes are soft, add meat n pressure cook, boil all the veg add it to the meat, add salt n cook for fewsmins,. Granish with kotmir.

MALAI KABEBS.

Ingred:3/4 kg meat boneless, 1 kg tomatoes, 3 or 4 eggs, oil fro frying, 5 or 6 tbsp ghee, 1 cup wheat flour,

For paste:2 tbsp sesames eeds, (til), 4 or 5 almonds ,little pcs coconut, 10/ 12 green chillis, a little pcs papaya paste, 1 tbsp ginger garlic paste, 1 tbsp garam masala, 1 tsp jeera, 3 tbsp kotmir, 1 tsp jeera, 1 lime juice, few  kebabasticks.

Cut the meat into small cubes, wash well n drain.add the grounde masala with lime juice. Marinate the meat for 3 or 4 hours. Insert the meat cubes on the sticks, dip in flour n egg then fry till light brown, now arrange the kebabas in a dish spread tomato pulp n cover n cook on slow flame.till the juice dissolve n the kebabs are tender. Serv hot mwith raw salad.