Mutton

Ingredients:

• 500g mutton (goat meat) or lamb, cut into pieces

• 4 large tomatoes, finely chopped or pureed

• 2 large onions, thinly sliced

• 2 tbsp ginger-garlic paste

• 2-3 green chilies, slit

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1 tsp garam masala

• 1 tsp coriander powder

• 3 tbsp vegetable oil

• Salt to taste

• Fresh coriander leaves for garnish

Instructions:

1. In a large pot or pressure cooker, heat the vegetable oil over medium heat. Add the thinly sliced onions and sauté until golden brown, stirring occasionally to avoid burning, for around 7-10 minutes.
   
   

2. Once the onions are browned, add the ginger-garlic paste and green chilies. Cook for another 2-3 minutes, allowing the raw smell to disappear.
   
   

3. Add red chili powder, turmeric powder, coriander powder, and salt. Then add the chopped or pureed tomatoes and cook for 5-7 minutes until the tomatoes soften and release their juices
   
   

4. .Add the mutton pieces to the pot and cook, stirring occasionally, until the meat is browned on all sides.
   
   

5. Add some water to cover the mutton (about 3/4 cup), reduce the heat and cover the pot. If using a pressure cooker, cook for 3-4 whistles. If using a regular pot, let it simmer for 45 minutes to 1 hour, or until the meat is tender and the gravy has thickened.
   
   

6. Once the mutton is cooked and tender, stir in garam masala. Taste and adjust the salt if needed.
   
   

7. Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or paratha.
   
   

Ingredients:

For Marination:

• 1 kg mutton (bone-in or boneless, cut into pieces)

• Salt to taste (I used 2 1/2 teaspoons)

• 2 teaspoons red chili powder

• 1/2 teaspoon turmeric powder

• 3 tablespoons ginger and garlic paste

• 1 cup yogurt

• Juice of 1 lemon (half for marination, half for later)

For Gravy:

• 12 green cardamom pods

• 8 cloves

• 5 tablespoons grated coconut

• 1/4 cup almonds (soaked and peeled)

• 1/4 cup cashew nuts (soaked)

• 3/4 cup cooking oil (or ghee for a richer taste)

• 2 medium-sized onions, finely sliced

• 2 medium potatoes, peeled and cut into chunks

• Chopped fresh coriander leaves (for garnish)

• Chopped fresh mint leaves (for garnish)

• 4 green chilies, slit

• 1 teaspoon shahi zeera (caraway seeds)

• 3 cinnamon sticks

• 2 bay leaves

• 1 1/2 teaspoons garam masala powder

• 1 1/2 cups water (for gravy)

Instructions:

1. In a large mixing bowl, combine the mutton with 2 1/2 teaspoons of salt, 2 teaspoons of red chili powder, 1/2 teaspoon turmeric powder, 3 tablespoons ginger-garlic paste, yogurt, and juice of half a lemon. Mix well, cover, and let the mutton marinate for at least 1-2 hours, or overnight for a richer flavor.
   
   

2. In a blender, combine the grated coconut, soaked almonds, and soaked cashew nuts. Add a little water and blend into a smooth paste. Set it aside.
   
   

3. Heat 3/4 cup of oil (or ghee) in a large pan or pressure cooker over medium heat. Add the sliced onions and sauté them until golden brown and caramelized, which should take about 8-10 minutes.
   
   

4. Add the green cardamom pods, cloves, cinnamon sticks, and bay leaves to the pan with the onions. Stir for about 30 seconds to release their aromatic oils.
   
   

5. Add the marinated mutton pieces to the pan and cook for about 10-12 minutes, stirring occasionally, until the mutton starts to brown slightly and the spices coat the meat.
   
   

6. Once the mutton is lightly browned, add the ground coconut, almond, and cashew paste to the pan. Stir well to coat the mutton with the paste and cook for about 5 minutes.
   
   

7. Add the potato chunks to the pan and stir them in with the mutton and gravy. Then add 1 1/2 cups of water or mutton stock to the pan. Stir, cover, and let the curry simmer on low heat for about 1-1.5 hours, or until the mutton and potatoes are tender and the gravy thickens. If using a pressure cooker, cook for 3-4 whistles on medium heat, then simmer for 10 minutes.
   
   

8. Once the mutton and potatoes are cooked and tender, add the garam masala powder and the remaining half of the lemon juice. Stir gently to combine, then taste the curry and adjust salt or spices if necessary.
   
   

9. Garnish with freshly chopped coriander and mint leaves. Serve the Hyderabadi Mutton Korma with potatoes hot with steamed basmati rice, naan, or paratha.
   
   

Ingredients:

• Mutton: 1/2 kg 

• Lemon Juice: 4 tbsp

• Onion: 1 (chopped)

• Green Chilli: 4

• Ginger Garlic Paste: 1 tbsp

• Vinegar: 1 tbsp

• Paprika Powder/ Red chilli powder : 1 tsp

• Salt: 1/2 tsp

• Button Red Chilli: 2 tbsp (crushed)

• Black Salt: 1 tsp

• Black Pepper Powder: 1 tsp

• Garam Masala Powder: 1 tsp

• Coal: 1 (for smoke)

Steps:

1. Marinate mutton with  ginger garlic paste, paprika powder/chilli powder, salt, button red chilli, black salt, black pepper powder, garam masala powder, vinegar, and lemon juice. Mix thoroughly and marinate for an hour.

2. Cook the marinated mutton in a pot or pressure cooker as per the instructions.

3. Uncover, stir on high flame for 2 minutes, and add chopped onion and green chillies.

4. Place aluminum foil on the mutton, add preheated coal, sprinkle with oil, and cover the pot to infuse the smoky flavor.

5. After 2 minutes, remove the lid and serve.

Enjoy the flavorful smoky mutton!

Ingredients:

• Mutton boneless (small pieces): 500 grams

• Ginger garlic paste: 2 tablespoons

• Red chilli powder: 3 teaspoons

• Turmeric powder: ½ teaspoon

• Salt to taste

• Cooking oil: 4 tablespoons

• Whole green chillies: 5 slit vertically

• Water: 2 ½ cups

Method:

1. In a bowl, combine the mutton pieces with ginger garlic paste, salt, red chilli powder, and turmeric powder. Mix well to coat the mutton evenly.

2. Let the mixture marinate for 30 to 45 minutes.

3. After marination, transfer the mutton into a pressure cooker and add water. Stir well.

4. Pressure cook for 4 to 5 whistles, or until the mutton is tender.

5. Once the mutton is cooked, pour the mixture into a frying pan and cook on medium heat until the water evaporates.

6. Add oil and sauté the mutton until it turns light brown and crispy.

7. Add the slit green chillies and sauté for a few seconds. (Optional: You can also add garam masala powder and the juice of 1 lemon to make it spicier and tangier.)

Certainly! Here's the Black Pepper Mutton recipe with step numbers and without subtitles in the instructions:

Ingredients:

• 500g mutton (goat meat or lamb), cut into pieces

• 2 large onions, finely sliced

• 2 tbsp ginger-garlic paste

• 2-3 green chilies, slit

• 1 small tomato, finely chopped

• 2 tsp black pepper powder (adjust to taste)

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1 tsp garam masala

• 3 tbsp vegetable oil

• Salt to taste

• 1/2 cup water (or as needed)

• Fresh coriander leaves for garnish (optional)

Instructions:

1. Heat the vegetable oil in a large pot or pressure cooker over medium heat. Add the finely sliced onions and sauté until golden brown, about 7-10 minutes, stirring occasionally to avoid burning.
   
   

2. Add the ginger-garlic paste and slit green chilies. Cook for another 2-3 minutes until the raw smell disappears.
   
   

3. Add the chopped tomato and cook for 5-7 minutes until the tomato softens and becomes mushy.
   
   

4. Add the mutton pieces and sear them on all sides until browned.
   
   

5. Sprinkle in the red chili powder, turmeric powder, and salt. Stir well to coat the meat with the spices and cook for 5 minutes, allowing the spices to release their aroma.
   
   

6. Add the black pepper powder and mix it well with the mutton and spices. Cook for another 2-3 minutes, allowing the pepper to infuse into the meat.
   
   

7. Add about 1/2 cup of water (or as needed to cover the meat), bring it to a boil, then reduce the heat to low. Cover the pot and cook for 30-40 minutes, or until the mutton becomes tender and the gravy thickens. If using a pressure cooker, cook for 3-4 whistles.
   
   

8. Once the mutton is cooked and tender, add garam masala and stir well. Adjust salt and pepper if needed.
   
   

9. Garnish with fresh coriander leaves (optional) and serve hot with naan, paratha, or steamed rice.
   
   

Ingredients:

• 500g mutton (goat meat) or lamb, cut into pieces

• 2 large onions, finely sliced

• 2 tbsp ginger-garlic paste

• 2-3 green chilies, slit

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1 tsp garam masala and some whole garam masala

• 1 tsp coriander powder

• 3 tbsp vegetable oil

• Salt to taste

• 1/2 cup water (only if needed)

• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a heavy-bottomed pot or pressure cooker over medium heat. Add the finely sliced onions and whole garam masala and sauté until they turn golden brown, about 7-10 minutes. Stir occasionally to prevent burning.
   
   

2. Add ginger-garlic paste and green chilies to the onions. Cook for another 2-3 minutes until the raw smell disappears.
   
   

3. Add the mutton pieces and sear them on all sides until they are browned.
   
   

4. Add the red chili powder, turmeric powder, coriander powder, and salt. Stir well to coat the meat with the spices and cook for 5 minutes to allow the spices to release their aroma.
   
   

5. Add a little water (about 1/4 to 1/2 cup) if needed to avoid the spices from burning. Cover the pot and cook as needed.  The meat should cook in its own juices and form a thick, concentrated gravy.
   
   

6. Once the mutton is tender and the oil starts to separate from the gravy, add garam masala powder and stir well. Adjust salt if necessary.
   
   

7. Garnish with fresh coriander leaves and serve hot with naan, paratha, or rice.