Lamb curry recipe - Indian mutton recipes

Ingredients:

• Lamb with bones 500 grams
• lentil 200 grams
• tomatoes 4
• 2 fresh red chillies and 2 green chillies
• oil 2 tbsp
• Red chillies 4
• Ginger a small pice chopped
• shallots 10 slice
• garlic 1 clove
• cinnamon stick 1 small piece
• mustard seed 1 tsp
• curry leaves a few.

Method:

1. Heat oil and stir fry the spices.
2. Add lamb, tomatoes and lentils.
3. Pour in about two small bowls of water and simmer over low heat till lamb and lentils are soft.
4. Pressure cooker may be used.

Lamb Roast Recipe - Indian Mutton Recipes

Ingredients:

• Lamb cleaned and cut 1 kg.
• Water 1 cup.
• Vegetable oil ½ cup.
• Salt to taste.
• Asafoetida 2 pinches.
• Red chilli powder 2 tsp.
• Ginger powder 1 ½ tsp.

Method:

1. Cook lamb in a heavy bottomed pot with the water oil and salt and asafetida for 20 mins.
2. Stir continuously so that it get mixed evenly.
3. When liquid dries and oil surfaces, lower the flame and cook till it is deep brown in colour and a little crisp to touch.
4. Add red chilli powder mixed with a few spoon of water and stir in high heat till it becomes rich red colour.
5. Add ginger powder and few spoons of water and stir on high heat till oil surfaces.
6. Remove from heat and serve with rice.

Mutton Chilly Fry - Indian Mutton Recipes

Ingredients:

• Mutton 1 1/2 kg.
• Dry red chilies 20 nos.
• Cloves garlic 20 nos.
• Onions 4 nos.
• Cardamoms 6 nos.
• Cloves 6 nos.
• Cinnamon 2 sticks
• Ginger 4" piece
• Turmeric powder 1 tsp.
• Coriander seeds 3
• tbsp.
• Sour curd 1 cup
• Ripe lemon juice 1 no.
• Coriander leaves 1
• bunch
• Ghee 6 tbsp.
• Salt To taste

Method:

1. Wash and cut the meat into 2 inch cubes.
2. Slice the onions into thin long pieces and also cut the ginger and garlic separately.
3. Heat a teaspoon of ghee on a tava and roast the chilies till dark in color. Fry the coriander seeds, garlic and ginger separately in the same way, using just 1 teaspoon ghee for each ingredient.
4. Keep these fried spices aside.
5. In a large saucepan, heat the remaining ghee and fry the onions till golden brown and crisp and keep aside.
6. Now add the cloves, cardamoms and cinnamon to the ghee and fry, put the mutton and turmeric powder and salt. Cover and cook till the meat is half cooked.
7. Pour a little water on the lid of the saucepan while cooking to avoid the meat from sticking to the bottom. Add the curds and remaining spices and mix and cook on low heat till the meat is tender. If necessary add a cup of warm water.
8. Just before serving mix in the lemon juice and fried onions
9. and garnish with chopped coriander leaves.

Mutton Curry - Indian Mutton Recipes

Ingredients:
warm water 2 cup
vinegar 2 tsp
pepper powder 1/2 tsp
coriander powder 1 tsp
salt to taste
clove powder 1/2 tsp
oil 3 tblsp
desiccated coconut 2 tblsp
big size onions 2
1/2 inch ginger 1
yogurt 1/4 cup
mutton 750 gms
red chilli powder 1 tsp
cinnamon powder 1 tsp
garlic 6 cloves
turmeric powder 1 tsp
Method:

1. Clean and wash the mutton thoroughly.
2. Remove off the excess water and cut into 1 inch cubes.
3. Cream the yogurt and turmeric powder together.
4. Mix in the mutton cubes and marinate for 3-4 hours.
5. Take off and cut one onion.
6. Slice the other.
7. Wash, take off and crush the ginger and garlic.
8. Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown.
9. Remove with a slotted spoon and keep aside.
10. Mix in the remaining oil to the pot and fry the cut onions until soft.
11. Mix in the crushed ginger and garlic.
12. Stir fry for one minute.
13. Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder.
14. Stir fry for 1 minute over low heat.
15. Mix in 2 tblsp of water and stir fry until it evaporates.
16. Mix in the desiccated coconut stir fry for 2 minutes over low heat.
17. Mix in meat and increase the heat.
18. Stir and fry the meat for 5 minutes or until it changes colour.
19. Mix in water and bring it to a boil.
20. Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt.
21. Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender.
22. Stir in vinegar, take off from heat, serve hot.

Cooking Tips - Non-Vegetarian food

• When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender
• If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh.
• Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.
• Meat that is partially frozen is much easier to cut or slice.
• Cooking of hamburgers may take hell of a long time. To cook them a little faster, you could poke a hole in the middle of the hamburger patties while shaping them. This helps them cook faster and the holes disappear once the burgers are done.
• Allow meat to stand at room temperature 1 hour before cooking: It will cook more quickly, brown more evenly, and stick less when pan-fried.
• To help keep meats moist during a long grill or barbecue, add a pan of water close to the fire, but away from the meat.
• To coat chicken evenly, you can place the seasonings or crumbs in a plastic bag, and then add a few pieces at a time and shake them well.
• For golden-brown fried chicken, roll in powdered milk instead of flour before frying.
• To prevent bacon from curling, dip the strips in cold water before cooking.
• Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
• To ensure that sausages keep their shape, put them into cold water, bring to a boil and then drain immediately and grill or fry in a saucepan.
• When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender.
• To avoid kebabs from becoming hard and chewy, marinate them for a longer time and avoid over cooking them.
• To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15-20 minutes, then wash off and proceed with the recipe. This is usually done with prawns, fish and al kinds of seafood.
• For better results, mutton should be of a younger animal. It looks pink and not red and texture should be firm. If it is red and looks 'wrinkled', it will be tough.
• Softening chicken for salads and sandwiches Chicken in salads and sandwhiches is usually poached. What poaching does is surrounds the chicken with liquid, so no moisture is lost and cooks the chicken gently, as opposed to grilling or pan frying.
• How can you tell that steaks are done? Color can be a good indicator of doneness. This is because myoglobin which gives meat its color, changes from red to pink to brown as meat cooks. A rare steak is bright red. A medium-rare steak is dark pink with some red present; a medium steak is very light pink in color and of course, well-done is brown.