Mutton Kofta Recipe:

Ingredients:

1/2 kg mutton – finely minced

1 egg

2 tbsp chana – roasted, grounded & sieved

2 tsp coriander – chopped

1 tbsp poppy seeds – soaked in water

15-20 garlic pods

1 1/2 inch piece of ginger

4 onions – finely sliced

4 tomatoes – skinned & pureed

2 tsp coriander powder

1 tsp turmeric powder

salt – to taste

1 1/2 cups yoghurt – whipped

1 cup oil

water

2 black cardamoms

1 tsp whole pepper

5-6 cloves

5 green cardamoms

2 bay leaves

1 inch cinnamon stick

Method:

Grind the garlic, ginger and the poppy seeds together. Keep aside.

Heat oil in a pan and add the onions to it. Fry till they turn brown in colour. Add little water to it and stir.

In another pan mix the whole spices and a cup of water and simmer for 10 minutes. Keep aside.

In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.

Add the coriander powder, turmeric powder and salt. Mix well. Add the chopped tomatoes and stir.

In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.

Grease hands with little oil and make small koftas and keep aside. Add them to the onion mixture. Strain the water from the whole spices and add to the koftas. Bring it to a boil.

Cook for about five minutes and then add yogurt. Reduce the heat and cook for about 45 minutes.

Mutton Pulao Recipe:

Ingredients:

350 gm mutton/lamb – chops-pricked

2 cups rice – washed and soaked

4 black cardamoms

1 tsp peppercorns

4 whole red chillies

6 cloves

1 inch piece cinnamon-broken roughly

4 tbsp ghee

1 cup onions – sliced uniformly

1 tsp salt

1 tsp kashmiri chilli powder

1 tsp all spice – powdered

2 cups hot water – for the rice

pinch of food colour

Method:

Heat the ghee in a pan and add the cardamom, peppercorns, red chillies and cloves. When they darken a bit, add the onions and cook till transparent.

Add the meat, salt and chilli powder, all spice. Stir fry till meat is opaque and add two cups of water. Bring to a boil and lower the heat and cook covered till meat is tender.

Strain the meat and keep aside. Measure the liquid and make up to three cups by adding hot water.

Mix liquid, meat and rice together. Bring to a boil, lower the heat and cook covered for five minutes. Sprinkle the colour in a trail and continue to cook covered for seven minutes. Serve hot.

Mutton Biryani Recipe:

Ingredients:

500 gm mutton

1 cup onion

1 inch piece ginger

a few flakes garlic

3 tsp coriander powder

3 green chillies

1 tsp chilli powder

? cup dried coconut

1 tsp poppy seeds

2-3 cloves, cardamom, peppercorns

1 inch stick cinnamon

1 cup curds

salt to taste

3 tbsp fat

Other ingredients

Rice:

2 cups pulao rice

½ cup onion

2-3 cloves

1 inch piece cinnamon

2-3 cardamom

2-3 bay leaf

Salt to taste

5 tbsp fat

Method:

Clean and cut meat. Soak in curd.

Roast and powder cloves, cardamom, cinnamon and peppercorns.

Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat.

Add sliced onions. Add ground spices and fry.

Add meat. fry well. Add ground poppy seeds.

Add remaining curds and salt and cook gently till meat is tender.

Add powdered spices. Remove from fire.

For the Rice

Slice onions. Heat fat. Fry onions and remove. Add spices.

When they crackle, add rice and fry for a few minutes longer.

Add salt and double the quantity of hot water.

When rice is cooked and all moisture has evaporated, remove from fire.

For the Biryani

Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.

Serve hot, garnished with fried onions and fried nuts.

Mutton Badshai Recipe:

Ingredients

mutton – ½ kg

curds – ½ cup

chopped cashew nuts – 2 tbsp

grated coconut – 1 cup

garlic – 6 flakes

ginger – 3 cm

cumin – ½ tsp

poppy seeds – 1 tbsp

cardamoms - 5

cloves – 7

chilli powder – 1 tsp

turmeric powder – ½ tsp

grated coconut – ½ cup

cinnamon – 2 pieces

ghee – 4 tbsp

onion – ½ cup, chopped

bay leaves – 2

green chillies – 4, chopped

salt – to taste

fresh cream – ¼ cup

Method

Wash the mutton, squeeze dry. Marinate with the curd and ½ tsp salt for 1-2 hrs.

Soak cashew nuts in hot water for 1 hr.

Extract ½ cup thick milk and ½ cup thin milk from the coconut.

Grind garlic with ginger. Grind all the ingredients from cumin to cinnamon together.

Heat ghee in a pressure cooker. Fry onions till brown. Add ginger garlic paste and fry.

Add the masala paste and fry well. Add mutton and fry till almost dry.

Add bay leaves and thin coconut milk. Pressure cook till mutton is tender.

Add green chillies, coriander leaves, cashew nuts and thick coconut milk. Simmer for 2-3 minutes.

Add cream, give one boil and remove from fire.

Garnish with coriander leaves and serve with naan or rotis.