Mutton Varutharacha Curry (Goat meat in a fried Coconut Gravy)

Mutton Varutharacha Curry (Goat meat in a fried Coconut Gravy)

Ingredients

    2lbs Goat Meat
    2 tbsp coriander powder
    1 tbsp red chili powder
    1/8 tsp turmeric powder
    salt to taste
    1tbsp oil
    2 tbsp shallots, thinly sliced
    A few curry leaves
    2 tbsp vinegar

For the fried coconut paste

    1 tsp oil
    1/2 cup fresh/frozen grated coconut
    2 tbsp shallots, thinly sliced
    1 tsp garlic slices
    a few curry leaves
    1 tsp black peppercorns
    3 cardamom pods
    1/2" stick of cinnamon

Method

Clean and cut the meat into small bite sized cubes. Place the meat in a pressure cooker and add the chili, coriander and turmeric powders and salt to taste along with 1/4 cup of water. Mix well. Close the pressure cooker and cook for 6 minutes on medium heat after it reaches maximum pressure.  Once the pressure cooker is cool enough, open it check the amount of liquid in the meat. If there is a lot of gravy, cook it down till there is just enough liquid to coat the meat pieces.

While the mutton is getting cooked, heat 1 tsp oil in a pan, and sauté the shallots, garlic and curry leaves. Once the shallots are softened, add the coconut and sauté on medium heat till the coconut starts to brown. Add the peppercorns, cardamom and cinnamon and sauté for one more minute till coconut is well-browned, but not burned. Remove from the heat and let it cool. Once it is cool enough to handle, transfer the coconut mixture to a spice grinder and process to powder the ingredients. Now add some water to make a smooth paste.

In a large saucepan, add 1 tbsp oil and sauté the shallots and curry leaves. Once the shallots are softened, add the cooked meat and sauté for 3-4 minutes on high heat so that the spices sticking on the meat gets browned a bit. Now add the coconut paste and mix well and sauté for another couple of minutes. Add 3 cups of hot water and the vinegar and mix well. Bring this to a boil and reduce the heat to medium. Cover and cook for 7 minutes. After 7 minutes, reduce the heat to low, mix well and cover and let it simmer for 10 more minutes to combine all the flavors.

Serve hot with rice, rotis or appams. 

Mutton Curry Recipe

Mutton Curry Recipe

Ingredients

Mutton/Lamb – 1 kg

Onions – 2 sliced

Ginger – 2 tbsp chopped

Garlic – 2 tbsp chopped

Green chillies – 3 slit

Curry leaves – 2 sprigs

Tomatoes – 2 chopped

Cardamom – 2

Cinnamon – 2″ piece

Cloves – 2

Meat masala/Curry powder – 4 tsp

Turmeric powder – 1/2 tsp

Chilly powder – 2 tsp

Thick coconut milk – 1/2 cup

Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a pressure cooker and add the whole spices. Then add the onions, ginger, garlic, green chillies and curry leaves. Fry till the onions turn golden brown. Add the tomatoes and salt and fry till oil separates. Now add all the spice powders and fry till the aroma comes out. Add the mutton pieces and water. Mix well, close the lid and cook for 15 minutes. Let it cool. Open the lid, mix well and simmer till the gravy is thick. Pour the thick coconut milk, mix well and switch off the flame. Serve hot!

Spicy Mutton Chukka

Spicy Mutton Chukka

Ingredients

    Oil : 1/4 cup
    Mutton : 1/2 kg (cut into small pieces)
    Onion :  2 cups
    Tomato : 1/2 cup
    Chili Powder : 2 tbsp
    Green chilies : 2 to 3
    Turmeric Powder : 1/4 tsp
    Ginger : 2 tbsp
    garlic : 3
    Cumin seeds : 1/2 tsp
    Fennel seeds : 1/2 tsp
    Cloves: 3
    Bay leaves : 2
    Cinnamon : 1/4 “
    Curry leaves : 8 to 10

Method

1.  Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4 cup of onions and 2  green chilies fry them till it becomes translucent.
2.  After that remove from heat let it cool and grind them with ginger and garlic into a coarse paste.
3.  Heat oil in a pressure cooker add the ground paste and fry them in medium heat for about 3 to 4 minutes.
4.  And add the mutton with turmeric powder, a glass of water and little salt.
5.  Mix it all together and pressure cook the mutton for 4 whistle in medium heat. after that remove from heat and keep them aside.
6.  After its cool just separate the water and  mutton from the pressure cooker. Keep them separately.
7.  Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the remaining onions fry them till onions turn into light brown.
8.  Now add the tomatoes with little salt and red chilli powder, mix it all together and close the lid of the pan.
9.  Let it cook covered in medium heat for about 10 minutes.
10. Now add the mutton in the pan and mix them with masalas and add 1/4 cup of pressure cook water.
11. Add the curry leaves on top of it.
12. Fry them till it becomes dry and remove from heat.
13. Serve them hot with roti or rice.

Chettinad Lamb Curry

Chettinad Lamb Curry 

Ingredients

Lamb – 1 lb
Pearl onions – 15
Garlic Cloves – 10
Tomato – 1 medium
Coriander Powder – 1 tsp
Sambar Powder – 1 tsp
Paprika powder – 1 tsp (optional)
Chili Powder – 1 tsp
Turmeric powder – ½ tsp
Ginger garlic paste – 2 tsp
Oil – 3 tsp
Cilantro
Curry leaves
Salt to taste

To Grind

Coconut – ¼ cup
Fennel seeds – 1 tsp
Cardamom – 2

For Seasoning

Cloves – 5
Cinnamon – 1”
Cardamom – 3

Method

Chop the onions if you its too big. Heat oil in the pressure cooker and add cloves, cinnamon and cardamom and when its aromatic add onions and garlic and sauté well and add the ginger garlic paste and now add the tomato and sauté until the tomato is mushy. Next add mutton/lamb and fry in slow flame for 10 mins. Add all dry powders one by one and mix well and add sufficient water and pressure-cook for 10 mins. When its done look for the consistency and add more water if needed and now add the grinded coconut paste and curry leaves and when its starts to boil turn off the flame and add cilantro generously. Enjoy!!

Mutton Seekh Kebab (Indian Non-vegetarian Recipe)

Mutton Seekh Kebab (Indian Non-vegetarian Recipe)

This minced meat based seekh kebab which is created with a judicious blend of ginger garlic, onion and spicy powders is a delicious grilled starter or snack item. This easy to cook, Indian recipe deserve a pace in your cook book for sure.

                                     
Ingredients

1. 400 gms minced lamb

2. 2 medium chopped onions

3. 5 garlic pieces

4. Chopped ginger (one inch long)

5. 1-2 green chillies

6. Coriander leaves (2-4 bundles)

For Dry Masala:

1. 2-3 green cardamoms

2. 1-2 large cardamom

3. 1 / 2 tablespoon chilli powder

4. 1 / 2 tablespoon garam masala

5. 1 / 2 tablespoon cumin seeds

6. 1 tablespoon dry coriander

7. Salt to taste

Method

Step 1: Take a big bowl and put onion, garlic, ginger, pepper and chopped coriander in it. Mix well and then add whole spices.

Step 2: Stick the mutton piece in the rod.

Step 3: Put in tandoor till golden brown.

Step 4: Take out from skewer and cut it into small pieces.

Step 5: Garnish with tomato, onion flakes, pepper and coriander and serve it hot.

Note: You can use egg which will enhance the taste of this starter.

Gosht Neelgiri Korma (Mutton Korma)

Gosht Neelgiri Korma (Mutton Korma)

Mutton neelgiri korma is a traditional recipe of India and Pakistan. Mutton pieces cooked delicately in spices and cream is a hot favourite Indian non-vegetarian recipe. Give a treat to your kith and kin with this mouthwatering easy mutton recipe.

                           

Ingredients

250 gms boneless mutton

75 gms cashew paste

1100 gms crushed musk melon seeds

1 pinch of white pepper

Cardamom powder

2 spoon of oil

Salt according to taste

5-6 sweet neem leaves

Salt according to taste

Method
Heat oil in a pan and sauté sweet neem. Add cashew and musk melon paste, cook for 2-3 minutes over low flame. Mix mutton, salt, white pepper and cardamom powder with it. Cover the lid and boil until the mutton pieces turn tender. Pour it in serving bowl. Garnishing with cream, serve it hot.

Mutton Biriyani Sizzlers Recipe

Mutton Biriyani Sizzlers Recipe

Traditional Indian recipe mutton biriyani served in a sizzling platter would be a great spicy treat for your loved ones. Delicious mutton biriyani lying on a bed of cabbage and other vegetables is something you can’t resist. On this weekend surprise your friends with this hot dinner recipe.
 
                                      

Ingredients

1 finely chopped onion

1 teaspoon garlic-ginger paste

Oil

2 teaspoon of choppe coriander

2 tablespoon chaat masala

250 gms mutton

1 teaspoon garam masla

1 teaspoon red chilli powder

Whole spices that are needed for biriyani

200 ml curry sauce

For garnishing:

50 gms cabbage

50 gms French beans

25 gms broccoli

25 gms baby corn

25 gms cauliflower

20 gms green peas

20 gms mushroom

20 gms sprout bean

How to make Mutton Biriyani Sizzlers?

Step 1:  Cut the mutton in small pieces and clean tem well. Tie salt and whole spices in a cotton cloth and boil it in water.

Step 2:  Add rice in the water and boil until it gets 40 percent cooked. Take out the half cooked rice from the water.

Step 3: Take another pan and boil the mutton. Drain out the water and let the mutton pieces to cool.

Step 4: Now, heat 2 teaspoon of oil in a pan and fry onion till it turns golden brown. Add garlic-ginger paste, fry it well. Add chilli, salt, chaat masala, garam masala, and mutton pieces. While stirring cook the mutton pieces for 5 minutes on medium flame.

Step 5: Cover the lid and cook it for another 2 minutes. Add rice, cover the lid and simmer it for 2-3 minutes. Sprinkle coriander leaves and take it off from the flame.

Step 6: Spread cabbage on a sizzler plate and place the biriyani over it. Now arrange the other vegetables on the biriyani. Pour curry sauce on it and your mutton biriyani sizzlers is ready to serve.

Mutton Pepper (Indian Non-vegetarian Recipe)

Mutton Pepper (Indian Non-vegetarian Recipe)

This spicy delicious mutton pepper fry tastes best when served with hot rice and rasam. Make your Sunday’s lunch special with this scrumptious, Indian easy recipe.

                                
Ingredients

200 gms boneless shredded mutton

finely chopped onion

3-4 kgs chopped garlic

½ of spoon mustard

½ spoon of grounded black pepper

2 tablespoon of oil

½ spoon of butter

Method

Step 1: Heat oil in deep, heavy-based frying pan, Sauté mustard seeds.

Step 2: Fry garlic and onion till they turn golden brown. Add mutton, stir well.

Step 3: Add rest of the ingredients and cook it for 20 minutes over low flame till it gets cooked. Sprinkle fried musk melon seed before serving.

Spicy Karahi Gosht (Mutton) recipe

Spicy Karahi Gosht (Mutton) recipe

Karahi Gosht is a simple Indian mutton recipe which is easy to cook and delicious to eat. Tender mutton pieces in onion and tomato with a touch of ginger and chillies, to make a perfect dinner recipe

                                  
Ingredient

1 cup ghee/oil

5-6 medium sized chopped tomatoes

8-10 green chilli8-10 green chilli

1 tablespoon garlic paste

2 inch long piece of ginger (finely chopped)

Green coriander

50 gms karhai gosht masala

1 ½ kg small mutton pieces
        
Method

Step 1:  Heat half of the oil in pan. Add meat, garlic and 1-2 cup of water and karhai gosht masala, cook   mutton for 25-30 minutes over low flame.

Step 2: Meanwhile, take another pan and fry the tomato pieces till it turns dry.

Step 3: Mix fried tomato and green chilli in cooked mutton. Cook it for 15-20 minutes, stirring frequently.

Step 4: When the gravy starts releasing oil, take it off from flame.

Step 5: Garnish it with ginger and green coriander before serving.

Appam and Mutton Stew

Appam and Mutton Stew
Usually for appam I like chicken curry, this time for a change I made mutton stew and surprisingly this combination was excellent. Mutton is not much liked dish in our family compared to chicken and if I happen to cook mutton some day I end up eating most of the meat pieces, so fearing that I dont cook often. Same way in this dish the gravy got over pretty fast and only the meat pieces were remaining. This recipe is from  my old recipe collection which  I totally forgot that I had one such collection. I tried hard to recollect from whom I got this recipe but in vain my memory is totally lost on that as this is more than 10 yrs old collection and I feel really bad that  I am not able to thank the person who gave me this awesome recipe. Here is the recipe...  

For Appam 

Ingredients
Raw rice and idli rice (par boiled rice) should be of equal ratio. I used raw rice 1and 1/2 cup and idli rice 1 and 1/2 cup
Urad dhal - 3 tsp
Salt as required
Coconut Milk - 1 cup
Baking Powder - 1tsp

Method 
Soak the rice and urad dhal over night or for 6 hrs and grind to a fine thick batter and add salt and set to ferment  for 8 hrs.
When you are ready to make appam , pour the coconut milk, baking powder and 1/2 tsp of sugar and set for 5 mins and consistency should be little watery than the dosa batter.
Using appam pan , make   appams and serve with anything of your choice or with this mutton stew.

Mutton Stew

Ingredients
Mutton - 1/2 lb
Potatoes - 1 big cubed
Onion - 1 chopped
Green Chilies - 3 slit
Ginger - 1"
Cinnamon - 1", Cloves - 4, Cardamom- 2
Curry Leaves - 6
Coconut Shredded - 1/2 cup - extract the milk
Coconut oil - 1tsp
Salt as required

Method
Pressure-cook the mutton with salt till tender. Reserve the stock.
Heat oil in a pan and add the cinnamon, clove and cardamom and add onion, ginger and chilies and stir and add potatoes and add the mutton stock and cook until the potatoes are half cooked.
Add the cooked mutton and cook for 10 mins in low flame.
Add the coconut milk and bring to boil and remove from stove. Garnish with Cilantro and serve hot with appams.

Spicy Mutton Curry

Spicy Mutton Curry

Recipe type: Side dish
Cuisine: Kerala
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 3-4


Ingredients

    Mutton – ½ kg, cut into medium size pieces

To roast and grind

    Coconut – ¾ cup
    Whole coriander (kothamalli)- 1 tbsp
    Dry red chilli – 4
    Whole black pepper – 1¼ tsp
    Fennel seeds (perumjeerakam) – ½ tsp
    Cloves – 3
    Cinnamon – a small piece
    Pearl/Small onion – 3, sliced
    Curry leaves – 6

For masala

    Onion – 3 medium-big, sliced
    Crushed/grated ginger and garlic – 1½ tsp each
    Chilli powder – 1 tsp
    Tomato – 1 medium -big, sliced
    Salt
    Oil – I used coconut oil

To temper

    Pearl/small onion – 4, sliced
    Curry leaves
    Pepper powder – ½ tsp (refer notes)
    Chopped coriander leaves – 1 tbsp

Instructions

    Heat oil in a pan and add coconut, whole coriander, dry red chilli, whole black pepper, cloves, cinnamon, pearl onion, fennel seeds, curry leaves. Fry till the coconut turns golden brown. Remove from fire and let it cool. Grind the same without adding water. Keep it aside.
    Heat oil in a pressure cooker and add sliced onions. When it turns golden brown, add ginger and garlic. Cook till the raw smell goes, around 2-4 mins. Add chilli powder and cook for 2-3 mins. Add sliced tomato and cook till it turns soft. Add cleaned mutton pieces and mix well. Add 2 cups of hot water and pressure cook till the mutton is done. Refer notes to see on pressure cooking time.
    Add ¼ – ½ cup of hot water to the ground masala. Mix well. Add it to the cooked mutton and cook on low flame for 5-10 mins. Remove from fire.
    Heat oil in a pan and add sliced pearl/small onion and curry leaves. Fry till the onions turn golden brown. Switch off the gas and add pepper powder and coriander leaves. Add this to the curry and mix well.
    Serve hot with rice/chapthi/pathiri etc;

Notes
This is a spicy recipe, so adjust the qty of spices to suit your taste. I didnt add the pepper powder in the tempering stage, since the curry was already spicy for our preference. Pressure cooking the mutton – After the first whistle, I reduced the flame to low-medium and cooked for 12-15 whistles. Keep it closed for another 15 mins or till the pressure drops. The colour of the curry tends to darken as it rests..

Chettinad Mutton Curry

Chettinad Mutton Curry

Chettinad cuisine doesn’t need much introduction… its widely popular and known for its spice indulgence in any curry. Here is a preparation with mutton / goat meat made with my special chettinad blend. This is close to my chettinad chicken except have made some additions and entire masala is pressure cooked with meat.

Ingredients-1

2 nos Star anise (petals)
2 nos Cardamom
2 nos Cloves
2 nos Cinnamon stick (very small)
2 pinch Nutmeg powder(grated from whole nutmeg)
4 nos Dry red chili
6 tbsp Coriander seeds
1 tsp Cumin seeds
2 tsp Fennel seed
2 tsp Black peppercorn
1 tbsp Split roasted gram/pottukadalai
2 tsp Poppy seeds
6 tsp Dry coconut flakes/ desiccated / coparai thengai
4 clove Garlic
2 inch Ginger
2 nos Green chili (small)
3 nos Curry leaves
3 stks Coriander leaves
1 no Mace/jathipoo(just one petal)

Ingredients-2

2 lb Mutton (with bones /
1 tbsp Lemon juice
¼ tsp Salt (for marinade)
¼ tsp Turmeric (for marinade)

Ingredients-3

30 nos Shallots (sambar onions )(use 3 big instead)
1 no Tomato (diced)
2 nos Bay leaf
3 nos Black stone flower/ kalpasi
2 nos Kapok buds (marathi moggu)
10 nos Curry leaves (for tempering)
4 stks Coriander leaves (chopped for garnishing)
¼ tsp Turmeric powder (for gravy)
1½ tsp Salt (or to taste)
4 tbsp Oil
1½ cup Water (for pressure cooking)

Instructions

Starting from left to right dry ingredients involved in this preparation Star anise, Cardamom, Cloves, cinnamon, Nutmeg , Mace, Dry red chili, Coriander seeds, Cumin seeds, Fennel seeds, Black Peppercorn, Split roasted gram, Poppy seeds, Dry coconut flakes. Wet items include Garlic, Ginger, Green chili, Coriander leaves and Curry leaves.

Usually these spices are dry roasted and then added to the gravy. Since this preparation involves pressure cooking, I’ve decided to add them raw. You can also dry roast before grinding to add little punch to the gravy but not really necessary for this dish.

Marination : Combine washed mutton pieces, salt, turmeric and lemon juice and mix well. Let it sit for an hour before cooking. (Refer table-2)

Masala : Grind all the dry ingredients first in a mixie and then add the wet ingredients and grind to smooth paste. Add little water if you find difficult to run the mixie. Keep this aside. (Refer table-1)

Gravy : Take  a pressure cooker, heat oil, add bay leaf, black stone flower, kapok buds, and curry leaves. Toast them slightly, add the quartered shallots and fry till translucent. Now add the marinated mutton along with turmeric powder, ground masala paste and tomatoes. Cook for few minutes to brown them, add water and salt to it. Cover with lid and cook up to 3 whistles and switch off. When done, simmer for 15 minutes over low medium flame or until the gravy thickens to a semi thick state. You need not simmer if you wish to have it as a Kuzhambu, garnish with coriander leaves and serve with rice.

Kari Varutha sadam: At home we have this weird practice of torturing the Kadai or pan with which we prepare the gravy. After transferring the final gravy to a bowl, there will some masala sticking to kadai or cooker, we would add few drops of oil, temper with curry leaves, add little cooked rice and toss to scrape all the masala and make it stick to the rice. We call it kadai sadam or Varutha sadam, which taste very good when eaten plain straight from the kadai. You can make this out of any leftover gravy, try it!!!


Notes

Yield: 4 Adult serving + 2 kids (approx)

Can we pressure cook grated coconut?? This is one question which always prompts, the answer is Yes and its fine as it makes the grated coconut further soft and makes it easy for palate.

Its quite hard to get all the ingredients listed above, all these unique items contribute a lot towards the taste, so try to hunt or else make with what you have.