Recipe for Mutton Dishes

8/9/2019 Recipe for Mutton Dishes

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Non-vegetarian Dishes (Mutton) Contents

Item DescriptionDodhino Doombo Whole pumpkin stuffed with fried potatoes, mince and then cooked over low heat till

done.Dahi nu Gosht Mutton cubes sauted with onions, ginger-garlic and mixed with curd-chutney mixture.Mutton Chettinad Mutton chunks cooked in a curd and masala gravy.Mansa Poorga Boneless mutton cubes, marinated with curd, spices etc and pressure cooked.Masala Kaleja Mutton liver marinated with green chilies, ginger, pepper etc. and cooked in its own

uices.Kosha Mangsho Mutton pieces cooked with spices ! curd.Kaliya Mutton chunks cooked in a delicious curd ! garam masala gravy.Mutton Curry Mutton cooked in coconut milk with dry fruits, masala ! boiled eggs.Mince Meat Currywith Rice

"picy but delicious mutton mince served with rice.

Mutton Coconut FryCurry

Mutton pieces cooked in a rich spicy coconut gravy.

Kofta Curry Mince balls in a thick masala gravy.Badami Gosht Meat marinated in a mixture of yogurt ! turmeric - served with a coconut and almond

flavoured gravy.Gosht hahi Korma Boneless lamb cooked in a cashew and curd gravy.!char Gosht #ickled mutton - a change from the regular mutton dishes.Mutton in Chili auce $ %ashmiri &Wa'awan& delicacy made of mutton chops cooked in a thick delicious gravy.Matar Kheema $ famous dish made of mutton mince, green peas and seasoned with delicious

masalas.Mutton Do Pia""a Mutton pieces cooked with whole spices and curd.#aleem $n exotic dish made with mutton, wheat and a mixture of three dals.Patialashahi Gosht Mutton pieces skewered on toothpicks and cooked in a mouth-watering gravy ( $ )ich

*elicacy.Kheema Kofta Mince balls in a thick delectable gravy.Mutton Chili Fry $ dry mutton preparation with dry red chillies.Dal Gosht Boneless mutton marinated in yoghurt and a blend of spices, sauted in a dal mixture - $

+yderabadi treatDum Gosht Mutton cooked under pressure in a delectable mixture of spices and almonds - $nother

+yderabadi preparation.Mutton Kolhapuri $ delicous preparation of mutton with coconut ! peppercorns.Mutton Korma Boneless mutton cooked in a delectable blend of spices and coconut gravyMutton Dhansaa$ Mutton cooked in the traditional oroastrian style.Khatta Gosht Boneless mutton cooked in a blend of over spicesPala$ Gosht /amb cooked in a mixture of "pinach and yogurt, garnished with ginger and fresh

cream.Kheema Dhania Minced mutton marinated and cooked in an exotic blend of coriander, spices and

yogurt.%ahsooni Gosht Mutton cooked in a traditional Moghlai masala with a predominant taste and flavour of

garlic.Mutton Rogan &osh $ %ashmiri style mutton delight.#yderabadi Kheema Minced mutton in the traditional 0+yderabadi0 style, garnished with boiled egg.
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Mutton, pieces 1 kg.2nions, chopped fine 3 nos.4inger garlic paste tsp.5innamon 60 piece.5loves 6 nos.)ed kashmiri chilies 6 nos.7urmeric powder 8 tsp.5urd 8 kg.2il $s re9uired"alt $s re9uired

For the Chutney 4reen chilies 6 nos.5oriander leaves 6: gms. 5umin seeds 1 tsp.

Method'.7ie the curd in a muslin cloth and keep to drain for 1 hour

6.4rind the ingredients below the masala and keep aside.;.+eat oil in a vessel, add the chopped onions and fry them till they turn golden brown in colour.3.


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Whole garam masala $s re9uired

Mustard oil ; tbsps."alt 7o taste

Method'. 5hop the mutton and marinate it with ginger-garlic paste, turmeric powder, black pepper powder, curd and salt for

atleast an hour.6.+eat mustard oil in a pressure cooker, add the whole garam masala and after sometime add the marinatedmutton.;.%eep stirring the mutton mixture, when the colour changes add the sliced onions and tomatoes.3."tir and add 1 cup of water, cover the lid and pressure cook and remove after 6 whistles.

:.When done remove from the cooker and serve garnished with chopped coriander.

/amb&s liver :@@ gms/emons 6 nos.4reen 5hilies 6 nos.4inger, ground tsp.Black pepper tsp."esame seed oil tbsp."alt 6 tsps.

Method'.Wash the liver well and cut it into thin strips.

6."9uee'e the lemon uice and salt on the liver.;.7hen add chopped green chilies, ginger and black pepper and mix well.3.+eat the sesame seed oil and add the chili, ginger and black pepper.:.5ook the mixture for ;@ seconds, remove from the heat and pour over the liver.=.$llow to cool, cover it and marinate for ; hours.?.7o cook the liver, transfer it together with the marinade to a frying pan and fry for : minutes.A.2nce the liver is cooked, serve immediately.

Mutton, ?@@ gms5love = nos."mall cardamom : nos.Big cardamom 3 nos.5innamon 6 sticks2nion, sliced 6 nos.)ed 5hili #aste 6 tsp.7urmeric #owder 1 tsp.)oasted 5umin #owder 1 tsp.

;


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5urd =@ gms

4inger 4arlic #aste ;@ gmsMustard 2il $s re9uired"alt 7o taste

Method'.5lean and cut the mutton into small pieces.

6. ry the whole spices in a pan of hot oil.;.$dd the sliced onions, as soon as the spices crackle and cook until soft.3.


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Mutton, kg.5urd 8 cup5loves : nos.*ry ginger powder 6 tsps.*ry fennel powder ; tsps.*ry turmeric powder 1 tsp.

$safoetida 1 tsp.Bay leaves 6 nos.Black cardamoms 6 nos.

4reen cardamoms : nos. 2il 3 tbsps."affron $ pinch "alt 1 tsps.

Method'.5ut mutton into medium si'e pieces, wash and keep aside.

6.Boil 1 liter of water and add the mutton pieces, cloves, salt, bay leaves, turmeric and asafoetida mixed with littlewater and boil for @ minutes without covering.;."tir the ginger and fennel powder with the curd till smooth.3.#our this curd mixture into the boiling meat and stir well.

:.7hen add coarsely ground cardamoms, cover tightly with a lid and simmer till the mutton is tender and the li9uid ishalf the 9uantity.=.+eat oil and pour si''ling hot over the mutton and simmer for @ minutes more.?.$dd the garam masala and the saffron, crushed and dissolved in water.A."immer for : minutes, remove from heat and serve hot.

Mutton, cut into serving proportions kg.2nions @@ gms.4arlic, flakes : nos.4inger 0 pieceBay leaves 3 nos.7hick coconut milk 1 cup

5urds cup $lmonds, sliced 6 tbsps.#istachios, sliced 6 tbsps.

*ried apricots, sliced :@ gms. 5umin, ground tbsp.5oconut, grated finely 8 cup 5oriander seeds, ground tbsp.#oppy seeds tbsp. 5oriander leaves $ handfulEinegar 6 tbsps. "affron dissolved in tsp. hot milk 1 tsp.Fggs, hard boiled 3 nos. "alt ! chili powder 7o taste4aram masala tbsp.4reen #eas cup

Method'. 4rind together onions, garlic, ginger, coconut and poppy seeds.

6. $dd the spices, salt, curds and vinegar, ! apply to the mutton;. #ut in a heavy bottomed vessel and cook till the mutton is dry.3. $dd the coconut milk and nuts and fruits and cup green peas, and continue cooking over a slow fire till themutton is tender.:. *ecorate with eggs and coriander leaves.=. "erve with rice.

2nion diced no.:


6/20

#otatoes, 9uartered 6:@ gms.4inger finely chopped 1 tsp.4arlic clove4aram masala 6 tsps.5hili powder 1 tsp./emon uice tbsp.Mutton, mince 6:@ gms.2il or fryingWater or stock 1 cup5oriander leaves or garnish

Method'. +eat oil in a heavy bottomed pan and fry the onions, garlic and ginger, stirring till they turn golden.

6. $dd salt and lemon uice.;. $dd the meat and stir constantly and cook till the meat is browned.3. $dd the potatoes and the water or stock, cover and cook for ;@ mins.:. "prinkle garam masala and let it cook for a few minutes stirring continuously, making sure that the meat does notstick to the bottom of the pan.=. "erve hot, garnished with coriander leaves.?. "erve with )ice.

=


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Mutton, cleaned ! cut 1 kg.5oconut, grated ! fried 1 piece2nion, chopped ! fried no.2nions, chopped fine 6 nos.7omatoes, chopped 6 nos.5abbage, cut in big pieces no.4hee for frying $s re9uired"alt 7o 7asteFor the Masala)ed chilies 6: nos.

5oriander seeds tbsp. #oppy seeds tbsp.>eera 8 tsp. 5innamon 6 piecesMethi $ pinch 5loves 6 nos.#epper : nos. 4arlic 3 flakes

Method'. ry all the masala ingredients and grind to a fine paste with the fried coconut and fried onion.

6.+eat 6 tbsps. ghee in a vessel and fry the chopped onions till red, then add the mutton and fry for a while.;.7hen add the ground masala, salt, chopped tomatoes and boil until mutton is cooked.

3.7hen add the cabbage and cook for : minutes, remove and serve hot.

Mutton, boneless kg.2nions 6 nos.Besan GroastedH 6 6

tbsps.Fgg no.4inger, finely cut 60 piece4reen chilies, finely cut = nos.4reen chili chopped 60piece)ed chili powder tsp."alt 7o 7aste

2il for frying. 7o 7aste. +aldi powder tsp.7omatoes, boiled ! skinned cup.

For the curry 5oriander leaves 6 tsps.2nions ; nos. )ed chili powder tsp.4arlic ;-: cloves 4aram masala tsp.4inger 60inch piece. "alt 7o taste

Method'. or the koftas, mince the meat with all the other ingredients.

6.)emove the mixture and shape into balls.;.*eep fry these balls till golden brown and keep aside.3. or the curry, fry the onions, garlic and ginger till golden brown.:.$dd the rest of the curry ingredients with enough water to make a gravy.=.Bring to a boil, add the fried koftas and simmer for 3: mins.?.4arnish with chopped coriander leaves before serving.

Meat A@ gms.5oconut no.

$lmonds ;@[email protected] 6 one inch

pieces.4arlic =-A flakes.

?


8/20

2nions GmediumH 3 nos.4reen chili chopped 60piece5oriander powder tsp./emon uice tbsp.

5urd 6 cups. 5araway seeds 6 tsp.*ry red chilies =-A nos. 4hee = tbsp.5loves = nos. "alt 7o taste5innamon sticks 3 nos.

Method'.Wash the meat and cut into 6 inch cubes.

6. Marinate it in a mixture of 5urd Jogurt and turmeric for hour. In the mean-time, grate the coconut and extractthe milk twice.;. "oak the almonds in hot water, wash and peel, then grind them to a fine paste.

3. 4rind the garlic and ginger. 7hen grind the red chilies along with the salt, to a fine paste. "lice the onions.:. +eat 4hee in a saucepan, add cloves, cinnamon, cardamoms, caraway seeds and onions.=. $fter the onions are lightly fried, stir in the ground ginger and garlic, then add the ground chilies.?. ry on a low heat till onions are well browned, add the meat and cover the saucepan.A. $dd a little water after the meat is half cooked.D. $dd the coconut milk, when the meat is tender, put in the ground almond paste.

@. 7his should be kept on a very low heat until the ghee floats to the top.."erve hot with parathas.

A


9/20

Boneless lamb beef =@@ gms2il ; tbsp.Whole 4aram masala tbsp.5hopped onions cup4inger 4arlic paste tbsp.5oriander powder tbsp.)ed chili powder 1 tsp.Jogurt 1 5up

resh cream 1 5up5ashewnut paste 8 5up4aram Masala powder tbsp."alt $s per taste

Method'. 5ut boneless lamb into one inch cubes. Wash nicely and keep aside.

6. +eat oil in a thick bottomed pan. $dd Whole 4aram Masala. When it starts to crackle, add chopped onions andcook until light pink in colour.;. $dd 4inger 4arlic paste and cook for one minute. "tir constantly as the paste may stick to the bottom of the pan.3. $dd lamb pieces and cook on a high flame for ;-3 minutes. "tir constantly.:. $dd coriander powder, red chili powder and salt. 5ook for another 6-; minutes. 7hen add beaten 5urd Jogurtand water.

=. When it starts to boil, reduce the flame and cook till lamb pieces are tender.?. $dd cashew nut paste and 4aram Masala #owder. 5ook for five more minutes on a medium flame. inish withfresh cream.A. "immer for @ minutes. "erve hot.

Mutton, boneless A@@ gms.7urmeric powder 6 tsp.2nions :@ gms.Mustard seeds tsp.5loves : nos.Methi seeds tsp.

$niseed tsp.

)ed chili powder tsp.5umin seeds tsp.%alon i seeds tsp.

>aggery : gms. 5urd 6@@ gms.4inger : gms Water litre4arlic 6@ gms Mustard 2il 6@ ml.Whole red chili 3 nos. "alt tsp

Method'.#uree the onion, chop the ginger and garlic finely and keep aside.

6.Whisk the curd with one liter of water.;.+eat mustard oil for 6 minutes.3.$dd the ginger, garlic, onion puree, cloves, mustard seeds, cumin seeds, kalon i, methi seeds, aniseed andmicrowave on high for ? minutes.:.Mix red chili powder and turmeric powder and salt and cook for 6 minute.=.$dd the mutton, whole red chilies, aggery and curd water mixture and cook for : minutes, till done.

Mutton chops kg.%ashmiri red chilies A nos.4inger powder 6 tsps.2nions, chopped fine 6 nos.4aram masala 6 tsps.

D


10/20

Black cardamoms 3 nos.5loves ; nos.5innamon stick4reen cardamoms : nos.Bay leaves ; nos.

2il or ghee 6: ml."alt 6 tsp.

Method'. *e-seed the red chilies and boil in 6 cups of water till soft.

6.5ool and rub through a piece of soft muslin, s9uee'ing out all the pulp and uice.;.+eat oil till smoking point, add the chopped onions and fry till golden brown.3.


11/20

Mutton mince kg.4reen peas kg.2nions, chopped fine 6 nos.7omatoes, chopped fine 3 nos.4arlic, crushed 6 cloves5loves ; nos.Black cardamoms ; nos.)ed chili powder tsp.4inger powder : nos.

ennel powder 6 tsps.

5innamon stick Water 6 cups4inger, chopped fine 0 piece 2il A tbsps.4aram masala powder $s re9uired "alt tsp.

Method'. Boil the water, add the mince and mix well with the water.

6.5ook till the mince is soft and the water is almost absorbed.;.+eat oil, add the cloves, crushed cardamoms and onions.3."tir fry till the onions are golden brown, add the garlic and ginger, stir fry for 6 minutes.

:.$dd the tomatoes and stir fry for : minutes.=.#ut the peas, salt to taste and stir-fry for another 6 minutes.?.$dd the chili, ginger and fennel powders and stir well.A.


12/20

5hanna dal,soaked for 6 hour $ handfulMoong dal, soaked for 6 hour $ handfulMasoor dal, soaked for 6 hour $ handful5hili powder tsp.

+aldi 6 tsp. 4inger-garlic paste 6 tsp.2nions, sliced and fried crisp 6 nos. 4hee 3 tbsp.*hania powder tsp. "alt 7o taste

Method'. +eat =-A cups of water in a heavy bottomed dekchi.

6.$llow the water to boil, then add the drained dal, wheat and mutton along with the ginger-garlic paste, haldi, chilipowder, dhania powder and salt to taste.;.5ook over low heat till mutton is tender, stir and mash well.3.$dd the crushed fried onion, heat the ghee and pour it over the +aleem.

:."prinkle lemon uice and serve hot.

Mutton kg.2nions 6:@ gms.4inger paste 6: gms.4arlic paste 6: gms.Black cardamom 3 nos.5loves : nos.Bay leaves 6 nos.5innamon 6 sticksBlack peppercorns ; gms.)ed chili powder : gms.

7urmeric powder ; gms. 5umin seeds 6 gms.5oriander powder 6@ gms. 5oriander 6@ gms.7omatoes 6:@ gms. 4hee 6: gms.4inger 6@ gms. "alt 7o 7aste

Method'. 5lean, debone the meat and cut into 0 pieces.

6.5hop the onions, tomatoes and coriander, scrape and cut ginger finely.;.#ound the pepper and powder the cumin seeds.3.+eat ghee in a handi, add mutton pieces, onions and salt, and saute over low heat for A- @ minutes.:.7hen add cardamon, cloves, bay leaves, cinnamom and pepper, stir for ;@ seconds.=.7hen add water, cover and simmer, stirring occasionally, until meat is tender.?.)emove the meat pieces from the gravy and keep aside.A.$dd red chilies, turmeric powder and coriander powder to the gravy and stir.D.Increase the heat, add tomatoes and saute until mashed, add water and simmer.

@.Meanwhile skewer a ginger piece between 6 mutton pieces on 60 wooden sticks and place the skewers in thegravy and simmer for : minutes, turning the skewers at regular intervals.

.$dd cumin powder and stir for a minute.6.$rrange the skewers on a flat dish, pour the gravy and garnish with coriander leaves.

For the Gra(y '2nions, finely chopped ; nos.

6


13/20

7omatoes ; nos.5hili powder 6 tsp.5oriander powder 6 6 tsp.7urmeric powder 3 tsp.4inger-garlic paste tsp.5loves ; nos.5ardamoms GblackH 6 nos.Bay leaves 6 nos.

5ummin seeds tsp. For the Koftas 'Mince G muttonH 6 kg.Fgg no.

4reen chilies, finely chopped 3-: nos. 5oriander leaves, finely chopped ; tbsp.5oriander leaves, finely chopped tbsp. 5ummin seeds 6 tsp.Water 7o make the

gravy)ed 5hili powder 6 tsp.

2il :-= tbsp. 5oriander powder 6 tsp."alt 7o 7aste "alt 7o tasteFor the Koftas '

.Wash the mince and s9uee'e out the water and finely chop the coriander leaves and green chilies.6.Mix all the ingredients together, make medium si'ed koftas and keep aside.For the gra(y '

. inely chop the onions and the green chilies and fry them with the cummin seeds, bay leaves and ginger-garlicpaste till golden.6.4rind the tomatoes, cardamoms, cloves and the powdered masalas together, add this mixture and salt to theonions and continue frying on a low flame.;.Immediately put the koftas into the gravy and wait till the koftas leave water and then only if re9uired add morewater and let the koftas cook on a low flame.3.2nce cooked, remove from heat and serve garnished with chopped coriander leaves.

Mutton 6 kg.*ry red chilies 6@ nos.5loves garlic 6@ nos.2nions 3 nos.5ardamoms = nos.5loves = nos.5innamon 6 sticks4inger 30 piece7urmeric powder tsp.5oriander seeds ; tbsp.

"our curd cup 4hee = tbsp.)ipe lemon uice no. "alt 7o taste

5oriander leaves bunch

Method'. Wash and cut the meat into 6 inch cubes.

6."lice the onions into thin long pieces and also cut the ginger and garlic separately.;.+eat a teaspoon of ghee on a tava and roast the chilies till dark in color. ry the coriander seeds, garlic andginger separately in the same way, using ust teaspoon ghee for each ingredient. %eep these fried spices aside.3.In a large saucepan, heat the remaining ghee and fry the onions till golden brown and crisp and keep aside.:.


14/20

=.#our a little water on the lid of the saucepan while cooking to avoid the meat from sticking to the bottom. $dd thecurds and remaining spices and mix and cook on low heat till the meat is tender. If necessary add a cup of warmwater.?.>ust before serving mix in the lemon uice and fried onions and garnish with chopped coriander leaves.

3


15/20

Boneless mutton 6 kg.5hana dal 6 cup7ur dal 6 cup2nion slice 3 nos.7omatoes chopped 6 nos.5urd 6 cup/ime uice no.7urmeric powder tsp.)ed chili powder tsp.Mustard seeds 6 tsp.5oriander powder 6 tbsp.

4aram masala,whole tsp. 5oriander chopped 6 tbsp.4arlic chopped tbsp. 4reen chili chopped 6 tbsp.4inger chopped tbsp. $mchur powder 6 tsp.5umin seeds tsp. 2il ; tbsp.4aram masala powder tsp. "alt 7o taste

Method'. Marinate mutton in 5urd Jogurt , lemon uice, part of turmeric powder, part of 4aram Masala #owder , mix well,

leave aside for 6 hours.

6. $nd now take chana dal and tur dal and cook it. $dd turmeric and green chilies when it comes to a boil cover thepan and let it cook for some time till it is fully cooked.;. 7ake a pan, put some oil, Whole 4aram Masala and add onion and sautC well.3.


16/20

A. "erve hot.

5loves A nos.Mutton ,cleaned,cubed 1 kg.#eppercorns A nos.2nions, chopped 6 nos. large5oconut, grated 15oriander leaves cup)ed chilies = nos.#otatoes, peeled ! halved 3 nos. large7omatoes, chopped ; nos.7urmeric powder tsp.4inger-4arlic paste tbsp.

#oppy seeds tsp. 2il cup $niseeds tsp. "alt 7o taste5oriander seeds tsp.

Method'.$dd salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and keep aside for hour.

6. +eat 6 tbsp. oil. 7o this add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chilies. /ightly

fry.


17/20

Boneless mutton 1 kg.>eera 1 tbsp.

inely chopped onions cup#oppy seed paste 1 cup5oconut paste 1 cup4inger paste tbsp.4arlic paste tbsp.5oriander powder tbsp.7urmeric powder 1 tsp.)ed chili powder 1 tsp.

Bay leaves 6 nos.


18/20

3. "erve dhansaak with hot brown rice and kababs.

Boneless mutton kg.5hopped onion 3-: nos.4inger chopped ;@ gms.4arlic chopped ;@ gms.7omatoes chopped ;-3 nos.#omegranate seeds @@ gms.>aggery :@ gms.5loves :-= nos.5ardamom :-= nos.Bay leaves 6 nos.

enugreek seeds tsp. $niseed GsaunfH tsp. $safoetida a pinch 7urmeric powder 8 tsp.5oriander powder tsp. Mustard oil ; tbsp.)ed chili powder tsp. "alt 7o taste5innamon $ few

Method'

. 7hinly slice the onions and chop the tomatoes.6. +eat some mustard oil in a pan.;. #ut Whole 4aram Masala , fenugreek seeds, aniseed and sliced onions and mix.3. *issolve some asafoetida in water and pour it into the pan.:. #ut the mutton pieces into this and cook well.=. #our some water and allow to cook further.?. $dd chopped ginger and garlic and mix thoroughly.A. #our some more water and cook further till mutton is soft.D. $dd bay leaves, turmeric powder, coriander powder, red chili powder and salt. Mix thoroughly.

@. $dd chopped tomatoes and allow to cook till the water reduces.. $dd powdered pomegranate seeds and aggery and water.

6. 5ook further till the oil separates. "erve hot with sliced ginger.

/amb cut into 0 cubes :@@ gms.5innamon sticks 60 6 nos.2nion, finely chopped no.4round coriander 3 tsp.5umin seeds tbsp.4round cumin 6 tsp.5hili powder tsp.7urmeric powder tsp.Joghurt 3 cup4inger, finely chopped 0 piece

4arlic, crushed ; cloves 2il 1 tbsp.resh spinach leaves 1 kg. "alt 7o taste

Method'. +eat the oil in a pan. $dd cumin seeds till they splutter. $dd the cinnamon sticks. $dd the onion and cook it over

medium-high heat, stirring constantly, until soft.6. "tir in lamb, coriander, cumin, chili powder and turmeric. Mix all the ingredients well. $dd tbsp. of 5urd Jogurt and cook over high heat, stirring the meat until all the yogurt is absorbed. )epeat with a second tbsp. of yogurt andso on till all the yogurt is absorbed.;. When the yogurt is used up, stir in the ginger and garlic, add ust enough water to cover the meat and bring toboil. 5over the casserole, lower the heat and simmer for one hour or until lamb is cooked.GJou may also pressurecook meat for 9uicker cookingH.

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3. Meanwhile, cook spinach in a pan till it starts to wilt. #uree coarsely in a blender.:. When the meat is cooked, increase the heat to medium and add the spinach. 5ook over high heat for -6minutes. $d ust seasoning.=. 4arnish with ginger ulienne and a swirl of cream.

Mutton kheema :@@ gms.Jogurt 1 cup2nion chopped 6 nos.5oriander chopped cup>uice of a lemon5umin "eeds tsp.4reen chilli chopped 6 tbsp.Whole 5oriander tsp.Whole 4aram Masala tsp.Black pepper tsp.

4inger chopped tbsp. 4arlic chopped tbsp.5oriander powder tbsp. 4hee 6 tbsp.4aram Masala #owder tsp.

Method'. Marinate the mince meat with lemon uice, 5urd Jogurt , salt, 4aram Masala #owder and half of the 4reencoriander GdhaniaH. %eep aside for hour.6. 7ake oil in a pan. $dd cloves, cinnamon, cumin seeds and whole coriander. #ut onions and fry.


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?. 5ook covered till lamb is tender.A. "erve hot, garnished with fresh garlic flakes.

/amb pieces A@@ gms.*ry ginger powder tbsp.5innamon 6 no.5loves = - A no.Black peppercorn : - A no.Black cardamom 3 no.5urd GyogurtH cup5oriander powder tbsp.

$niseed powder 6 tsp. $safoetida a pinch

%ashmiri red chili powder tbsp.4hee 2il 3 tbsp."alt $s per taste

Method'. 5lean, wash and cut lamb into medium si'ed pieces.

6. +eat oil in a thick bottomed pan. $dd asafoetida, cinnamon, cloves, black peppercorns and cardamom. "autC for half a minute.;. $dd lamb pieces and cook on a medium flame, stirring constantly till lamb pieces get a reddish brown color. 7hismay take 6- : minutes.3. "prinkle a little water and repeat cooking of lamb for 6- : minutes on a slow flame. Make sure to stir constantlyand scrape all the sediments from the bottom of the pan.:. $dd red chili powder, coriander powder, aniseed powder, dry ginger powder and salt.=. $dd beaten 5urd Jogurt and 6 cups of water. 5ook covered till lamb is tender.?. 7raditional %ashmiri )ogan >osh has a thin gravy and has a thick layer of fat oil on top. 7his dish is en oyed bestwith steaming hot boiled rice.

/amb mince :@@ gms.

5hopped onion cup5hopped tomato 1 cup5hopped ginger tbsp.4arlic paste tbsp.5oriander powder tbsp.)ed chili powder tbsp.5umin seeds tsp.7urmeric powder tsp.Boiled egg no.

5hopped green coriander 6 tbsps. 2il 3 tbsps.Whole garam masala tbsp. "alt 7o taste

5hopped green chili tsp.5urd GyogurtH 1 cup

Method'. Mix lamb mince, 5urd Jogurt , salt, turmeric powder and 4arlic #aste . %eep aside for at least an hour.

6. +eat oil in a %adhai . $dd Whole 4aram Masala and let it crackle. $dd chopped onions and sautC till onions aregolden brown in color.;. $dd chopped ginger, chopped green chilies, red chili powder and coriander powder.3. 5ook for a minute and then add chopped tomatoes. 5ook till fat leaves the masala.:. $dd marinated lamb mince. 5ook on a medium high flame till mince is done.=. 4arnish with boiled egg cut into 9uarters and chopped green coriander.
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Recipe for Mutton Dishes