What everybody ought to know about Top 22 Mutton Recipes. Mutton Recipes is a part and parcel of many lives. Almost every person,Guest Posting irrespective of the caste and religion celebrates with a mutton dish on special occasions like weddings, birthdays, parties, and even some Festivals, it remains the principal dish of their lunch/dinner menu. Till today, for many people, the weekend means mutton time! Not just for the local people, Mutton cuisines are popular all across the world. For some people, this craze may look mysterious but once they taste the authentic mutton dish, they will surely admire it. But most tourists and people outside the city are always confused about whether to eat mutton or chicken dishes. Since many hotels, restaurants, and cafes serve the dish, it is important to choose a good and popular one to have a good experience. Mutton is more expensive than Chicken, you can get 1 Kg. of it at around Rs. 200 at the retail market, whereas mutton costs around Rs. 300-350 per Kg. Therefore, you get more dishes with chicken than mutton. Moreover, many restaurants either do not use good quality mutton or restrict the quantity of meat per plate due to its cost. This impacts the consuming experience. Hence it is always better to make Mutton dishes at home, and our below "Top 22 Healthy and Traditional Homemade MUTTON RECIPES" will be of great help to you in preparation for Mutton Recipes at home. When you cook the dish at home or having at some other's place, or at a popular restaurant always go for mutton dishes. It has been the original and authentic dish for centuries. The meat of the goat is considered as one of the best meat in nutrition benefits. Chicken is less preferred due to the steroid hormonal enhancers used in poultry these days, which is not a secret to the world. Apart from these two, there are many other varieties of non-vegetarian and vegetarian dishes. The creativity of the people invented a number of similar dishes such as fish, prawns, eggs, and vegetables, etc. but Mutton and Chicken dishes are, however, the most popular and preferred dishes to date. Master the art of top 22 Mutton cuisine with these Simple & Easy Recipes. Mutton Recipes - Dal Gosht Ingredients for Dal Gosht: Boneless mutton - 1/2 Kg. Chana dal - half cup Tur dal - half cup Onion slice - 4 nos. Tomatoes finely chopped - 2 nos. Curd / Yogurt - half cup Lemon juice - 2 tablespoon Turmeric powder - 1 teaspoon Red chili powder - 1 teaspoon Mustard seeds - 1/2 teaspoon Coriander powder - 2 tablespoon Garam masala (whole) - 1 teaspoon Garlic (chopped) - 1 tablespoon Ginger (chopped) - 1 tablespoon Cumin seeds - 1 teaspoon Garam masala powder - 1 teaspoon Coriander (chopped) - 2 tablespoon Green chili (chopped) - 2 tablespoon Amchur powder - 2 teaspoon Oil - 3 tablespoon Salt to taste Preparation Method for Dal Gosht: Step-01: Mix well to blend the mutton in curd/yogurt, along with lemon juice, part of turmeric powder, part of garam masala powder, and keep aside for 2 hours for marinating. Step-02: And now take cook the tur dal and chana dal, add turmeric along with green chilies, and when it comes to boil cover the pan with a lid and let it cook on low heat till it is cooked fully. Step-03: Add oil to a pan, add whole garam masala along with onion and sauté well. Step-04: Next, add green chili when the onions turn golden brown to add ginger, garlic, coriander powder, remaining turmeric powder, red chili powder, cook for some time. Step-05: Now sauté the marinated mutton into this mixture on medium flame. Step-06: Then grind the dal well and add it to the mutton. Step-07: Heat a pan give tadka of mustard seeds, cumin seeds, and whole red chili, sprinkle some coriander and simmer it for an hour. Step-08: Finally to this mixture add tomatoes, amchur powder, salt to taste, remaining garam masala powder, then cover it again and cook on slow fire till the mutton is fully cooked. Your Dal Gosht is ready, serve hot with any preparation of rice or Indian flatbreads. Mutton Recipes - Dhania Mutton Keema Ingredients for Dhania Keema: Mutton kheema - 500 gms. Curd / Yogurt - half cup Finely chopped medium-sized Onions - 2 nos. Coriander chopped - 1 cup Juice of a lemon Cumin Seeds - 1 teaspoon Green chili chopped - 2 tablespoon Whole Coriander - 1 teaspoon Whole Garam Masala - 1 teaspoon Black pepper - 1 teaspoon Ginger chopped - 1 tablespoon Coriander powder - 1 tablespoon Garam Masala Powder - 1 teaspoon Garlic chopped - 1 tablespoon Ghee - 2 tablespoon Preparation Method for Dhania Keema: Step-01: Mix well to blend the minced meat along with lemon juice, curd/yogurt, salt, garam masala powder, and half of the green coriander (dhania) and keep it aside for marination. Step-02: Keep aside for 1 hour. Step-03: Take oil in a pan, add cumin seeds, cloves, cinnamon, and whole coriander. Step-04: Then add in the onions along with green chilies and chopped garlic and fry, stir well. Step-05: Add the mince, and sauté it for 10 minutes. Step-06: Then add the coriander powder and mix well to blend. Step-07: Add freshly ground pepper powder. Step-08: Finally add a generous quantity of coriander, salt to taste, whole Garam Masala, lemon juice, and continue cooking Dhania Keema on a low flame. Your Mutton Dhania Keema is ready, serve hot with any preparation of rice or Indian flatbreads. Mutton Recipes - Mutton Haleem Ingredients for Haleem: Mutton - 250 gms. Wheat, soaked overnight, drained, pounded, and husked - 1 cup Channa dal soaked for 1 hour - A handful Moong dal soaked for 1 hour - A handful Masoor dal soaked for 1 hour - A handful Chili Powder - 1 teaspoon Haldi - 1/2 teaspoon Onions chopped long & thin fried crisp - 2 nos. Dhania Powder (Coriander powder) - 1 teaspoon Adrak-Lasun paste (Ginger-garlic paste) - 2 teaspoon Ghee (Clarified Butter) - 4 tablespoon Salt as required to taste Preparation Method for Haleem: Step-01: Boil 6 to 8 cups of water in a heavy-bottomed dekchi. Step-02: Then mix well the mutton along with wheat, drained dal, ginger-garlic paste, chili powder, haldi, dhania powder, and salt to taste. Step-03: Cook the mutton over low heat till it is tender, stir and mash it very well. Step-04: Then heat the ghee and pour it over the Haleem evenly, sprinkle the crushed fried onion all over, squeeze one lemon juice throughout. Your Mutton Haleem is ready, serve hot with any preparation of rice or Indian flatbreads. Mutton Recipes - Hyderabadi Mutton Biryani Ingredients for Hyderabadi Biryani: Basmati Rice - 500 gms. Mutton cut into biteable pieces - 1 Kg. Garam Masala - 2 teaspoon Red chilies - 6 nos. Cashewnuts - A handful Onions finely chopped and crisp fried - 5 nos. Cloves - 2 nos. Dalchini (Cinnamon) - 2 pieces Elaichi (Cardamom) - 3 nos. Green chilies (Hari Mirch) - 6 nos. Kothmir, chopped – 1 small bunch Pudina chopped - 1 small bunch Ginger Garlic paste – 3 teaspoon Saffron dissolved in three-fourth cup milk) - 2 pinches Well beaten curd - 1 cup Lime juice - 2 nos. Eggs boiled - 4 nos. Ghee /Oil - 5 tablespoon Salt to taste Preparation Method for Hyderabadi Biryani: Step-01: Take the red chilies, cashew nuts, and grind to form a fine paste. Step-02: To the mutton apply the ginger - garlic paste, beaten curd, and set aside for marinating. Step-03: Heat 4 tablespoons of ghee/clarified butter in a pan and roast the red chili masala. Step-04: Mix well to blend the marinated mutton, one-fourth of the fried onion, one teaspoon garam masala, and salt to taste. Step-05: Keep frying till ghee separates. Add 1½ cups of warm water. Step-06: Pressure cook till tender. Step-07: Heat the dekchi with one tablespoon ghee and roast the sabut masala. Step-08: Add the rice and fry a little, along with the green chilies, and add salt to taste. Step-09: Add enough lukewarm water and boil till the rice is cooked, then drain the rice and spread on a thali, discard the whole masala. Step-10: Mix along the shredded pudina, kothmir, deep-fried onion, garam masala, and put aside for time being. Step-11: Take a heavy-bottomed dekchi and rub the inside with ghee. Step-12: Then spread a layer of rice and place half of the mutton over it. Step-13: Squeeze one lime juice, sprinkle half of the finely chopped pudina and kothmir mixture over it. Step-14: Cover with rice, followed by a mutton layer. Finish with a rice layer. Step-15: Dot the rice with ghee and also sprinkle the saffron milk. Step-16: Cover tightly and place for 25 minutes over a griddle for dum, and then garnish with eggs cut into halves. Your Hyderabadi Biryani is ready, serve hot with raitha, mint sauce, and onions cut to rings. Mutton Recipes - Kashmiri Mutton Liver Ingredients for Kashmiri Liver: Mutton liver - ½ kg. Finely chopped medium-sized Onions - 5 nos. Tomatoes (small size) - 2 nos. Coriander leaves, chopped - As required Red chilies - 6 nos. Cloves - 2 nos. Cinnamon - 2 sticks Peppercorns - ½ teaspoon Coriander seeds - ½ teaspoon Jeera - ¼ teaspoon Ginger Small piece Garlic - 10 flakes Ghee - 2 tablespoon Salt to taste Preparation Method for Kashmiri Liver: Step-01: Cut the liver into small cubes. Step-02: Then take onions, tomatoes, coriander leaves and grind them well into a paste and keep aside for the time being. Step-03: Fry the onions well in the ghee. Step-04: Then add in the liver cubes along with ground masala, and add salt to taste. Step-05: Stir continuously till the liver is done. Step-06: Garnish Kashmiri Liver with tomato slices and coriander leaves. Your Kashmiri Mutton Liver is ready, serve hot with mint sauce, and onions cut to rings. Mutton Recipes - Kashmiri Rogan Josh Ingredients for Rogan Josh: Lambfenben for humans pieces - 800 grams. Dry ginger powder - 1 tablespoon Cinnamon - 2 no. Cloves - 6 - 8 no. Black peppercorn - 5 - 8 no. Black cardamom - 4 no. Curd (yogurt) - 1 cup Coriander powder - 1 tablespoon Aniseed powder - 2 teaspoon Asafoetida - a pinch Kashmiri Red Chili powder - 1 tablespoon Ghee/Oil - 4 tablespoon Salt to taste Preparation Method for Rogan Josh: Step-01: Clean, wash, and cut the lamb into medium-sized biteable pieces. Step-02: Preheat oil in a pan, add cinnamon, asafoetida, cloves, cardamom, black peppercorns, and sauté for 1 minute. Step-03: Then add lamb pieces and continue cooking on medium heat by stirring constantly till lamb pieces turn reddish-brown in color. Step-04: Sprinkle a little water over it and continue the cooking of lamb for 12-15 minutes on a slow flame. Step-05: Keep stirring constantly and ensure to scrape all the sediments from the bottom of the pan. Step-06: Then add the red chili powder along with coriander powder, aniseed powder, dry ginger powder, and salt to taste. Step-07: Add beaten Curd/Yogurt and 2 cups of water, and continue cooking with a covered lid till the lamb becomes tender. Step-08: Traditionally Kashmiri Rogan Josh dish has a thin gravy with a thick layer of fat/oil floating on top. Your Kashmiri Rogan Josh is ready, this dish is enjoyed best with steaming hot boiled rice and also can be eaten with any Indian flatbreads. For More, please visit Top 22 Healthy and Traditional Homemade MUTTON RECIPES.