Mutton Chops Masala

Spicy mutton chops cooked in a caramelized onion and tomato gravy, with not many ingredients, yet bursting with flavors!

Mutton Chops Masala

Ingredients

1/2 kg mutton chops

4 Tbsp oil

3 medium onions, coarsely ground into a paste

4 large tomatoes, coarsely ground into a paste

2 Tbsp ginger garlic paste

2 heaped tsp kashmiri chili powder

1 1/2 heaped tsp coriander powder

a pinch of baking soda

2 cups hot water

salt to taste

2 tsp chat masala

2 tsp garam masala powder

Method

• Heat oil in a pressure cooker. Add the coarsely ground onion and tomato. Saute for 5 minutes.
• Add the mutton chops, salt and mix well. Cook for 1 to 2 minutes.
• Add the chili powder, coriander powder and baking soda.
• Mix well. Add 2 cups of hot water and mix well. Close the pressure cooker and cook for 15 minutes or until the mutton is cooked.
• Open the pressure cooker once the steam is released. Simmer and cook again.
• Add the chat masala and garam masala. Mix well and continue cooking until the gravy thickens and the masala attains a nice dark reddish brown shade.
• Serve hot sprinkled with some chopped coriander leaves.

Amma's Mutton Curry

My mom's signature mutton curry. No other mutton curry can be relished by us more than this! Truly lipsmacking!

Ingredients
1 kg mutton, cleaned and cut to small pieces
1/2 kg onion, sliced thin
2 tsp ginger paste
2 1/2 tsp garlic paste
3-4 garlic cloves
5 green chillies , grinded to a paste
1/2 kg shallots sliced
2 big tomatoes, chopped
3 Tbsp coconut oil
3 Tbsp sesame oil
3/4 tsp turmeric powder
2 tsp coriander powder
2 tsp mutton masala(eastern brand)
2 1/2 tsp black pepper powder
1/2 tsp garam masala powder

salt as required
few curry leaves
2 tsp chopped coriander leaves

Method

• Pressure cook the mutton along with sliced shallots, 1 tsp ginger paste, garlic cloves, salt and 1/4 tsp turmeric powder until the cooker gives off two whistles(if the mutton is tender, one whistle will do). Allow the cooker to cool and the steam go off by itself.
• Heat a pan, add the coconut oil and sesame oil. Add ginger paste, garlic paste and green chilli paste. Saute well until the raw smell goes off.
• Add the sliced onions and saute until onions turns golden brown.
• Reduce the flame and add turmeric powder, coriander powder, mutton masala powder and salt(Remember to adjust salt accordingly as we have already added salt to the mutton). Stir fry until oil starts to layer on the top.
• Now add the chopped tomatoes and cook until the tomatoes are fully mashed up and oil starts to be seen on the masala. This will take some time, more the tomatoes get cooked, more tasty the curry turns out to be.
• Add the cooked mutton along with the stock to this and cook until the the gravy becomes dry. Let it cook on a low flame for about 25 minutes(keep stirring in between), until the mutton curry becomes dark in colour.
• Finally add the curry leaves, chopped coriander leaves and garam masala powder. Mix well and serve.

Kurumulakku Mutton/ Pepper Mutton

Ingredients

1 kg mutton cut into bite sized pieces

3 medium onion sliced thin

1 1/2 tablespoon ginger finely chopped

1 1/2 tablespoon garlic finely chopped

2 sprigs curry leaves +for garnishing

2 1/2 -3 tablespoon coriander powder

2 1/2 tablespoon crushed pepper powder

1 1/2 tablespoon garam masala

1/4 teaspoon turmeric powder

1 tablespoon vinegar

Salt to taste

3 tablespoon coconut oil

1 green chili chopped, for garnishing

1 tablespoon of chopped coriander

2 tablespoon of chopped mint leaves

Method

• Clean the mutton and cook  in a pressure cooker with some salt and turmeric powder and keep aside.
• Heat coconut oil in a heavy bottomed pan.
• Add  sliced onion and saute until  brown.
• Add curry leaves, garlic and ginger and saute until raw smell goes off.
• Reduce the flame and add coriander,garam masala, pepper powder,vinegar and salt(if required).
• Saute for a minute and add the cooked mutton.
• Stir on high flame until the water evaporates and the mutton turns dark brown colour.
• Finally add chopped coriander and mint leaves.
• Garnish with chopped green chilies and curry leaves.
• Serve hot with rice/rotis.

Mutton Curry

Ingredients
1kg mutton cut into bite sized pieces
1 teaspoon whole pepper corns
3 cups chopped onion
3 green chilies slit lengthwise
2 sprigs curry leaves
1 1/2 tablespoon ginger finely chopped
1 1/2 tablespoon garlic finely chopped
1 tablespoon vinegar
1 tomato chopped
1 potato diced
1/2 teaspoon turmeric powder

Dry Roast
5 teaspoon Kashmiri chilli powder
4teaspoon coriander powder
1/4 teaspoon fennel powder
1/2 teaspoon cumin powder
1 teaspoon garam masala
1 1/2 teaspoon pepper powder

Seasoning
3 shallots finely sliced
2 sprigs curry leaves
a pinch roasted fenugreek powder

salt
coconut oil

Method

• In a pressure cooker heat coconut oil and add the pepper corns and sauté for a few seconds.
• Add the green chillies, curry leaves, onion, turmeric powder, ginger and garlic and sauté until onion turns golden brown.
• Add tomatoes, potatoes, mutton, vinegar and salt. Mix well.
• Close the cooker and cook on medium low flame until the cooker gives off 6 whistles.(if the mutton is tender, 3 whistles will do)
• In a separate pan dry roast all the spices under 'Dry Roast' until it gives off a beautiful aroma. Take care not to burn the spices.
• Once the cooker is ready to open, after all the steam has been released, add salt,1 cup water and the roasted powders to the curry. Mix well and allow to boil until the gravy thickens. Remove from the flame and keep aside.
• In a small pan heat little coconut oil and add the sliced shallots and curry leaves. Fry until shallots turn golden brown. Then add the fenugreek powder. Fry for a second or two.
• Now add this to the prepared mutton curry and mix well.
• Serve hot with rice, kerala porotta, chappathi or nan.

Recipe courtesy : lifescoops.blogspot.in

Naadan Beef Fry

Ingredients

1 kg beef,  cleaned and cut into small cubes

2 onions chopped

8-10 cloves garlic chopped

2”ginger chopped

4-5 green chilies chopped

1   tablespoon red chili flakes

2 tablespoon coriander powder

1-1 ½ tablespoon pepper powder

1 -2 teaspoon garam masala powder

¼ teaspoon turmeric powder

One handful  fennel seeds

Tons of curry leaves

Salt as required

Coconut oil as required.

Method       

•  Marinate the beef with all the above ingredients except fennel seeds and curry leaves  and keep aside for 20-30 minutes.
• Pressure cook till the beef is done.
• Once the pressure goes off, open the cooker and if there is any excess water, cook till the water is dried completely.
• In a heavy bottomed pan pour 2-3 tablespoon of coconut oil.
• Add fennel seeds and tons of curry leaves and fry for few minutes.
• Add the cooked beef and stir well.
• Cook on low flame until the beef turns black in colour (this will take approximately 15-20 minutes).
• If the beef appears to dry drizzle some coconut oil and stir in between.
• Serve hot with white rice/chapattis.

Pork Vindaloo

Vindaloo is a traditional Goan dish.The term vindaloo is derived from the Portuguese dish ‘Carne de Vinha d’Alhos ‘The term ‘Vin’ stands for vinegar and ‘alho’ means garlic in Portuguese.

This is a regular dish on my Mom’s Christmas menu. We can’t resist the aroma of this dish once my Mom starts off with it. Here goes the recipe for you all.

Ingredients

1kg medium fat pork cut into small cubes

2 medium onions chopped

Salt to taste

3-4 tablespoon oil

For Vindaloo masala

1-1 ½ tablespoon kashmiri chili powder 

1 tablespoon coriander powder

¼ teaspoon turmeric powder

2”ginger chopped

6-8 cloves garlic

2 -3 shallots

4-5 cardamom

4-5 cloves

3”cinnamon stick

1 ½ tablespoon mustard seeds

6-8 black pepper

¼ cup vinegar

Method

• Pressure cook pork with salt and water.
• Grind the vindaloo masala to a fine paste without adding water and keep separate.
• Heat oil in a heavy bottomed pan
• Add onions and sauté until it turns light brown.
• Add in the vindaloo masala paste and continue sautéing until it gives off a very nice aroma.
• Add the cooked meat and mix well until the meat is well coated with the masala.
• Cover the pan and cook for a few minutes under low flame.(you can add extra vinegar and salt if required at this stage)
• Remove the cover and stir under high flame until the gravy reduces to a thick consistency.

*Pork vindaloo always tastes better the next day. The longer you store it, the better it tastes.

Mutton Pulao

Ingredients
300 grams basmati rice
1 kilogram mutton, cut into medium sized pieces
2 big cardamoms
12-13 cloves
1 inch cinnamon stick
15-20 whole black pepper corns
1 teaspoon fennel seeds
7 tablespoons oil
1/2 kilogram onions chopped into small cubes
2 inch ginger
15- 20 garlic cloves
250 grams yogurt
8- 10 green chilies
1 teaspoon turmeric powder
1 1/2 teaspoon coriander powder(heaped spoon)
1-2 teaspoon  kashmiri  chilli powder
1 teaspoon garam masala powder
1 big tomato finely chopped
2 tablespoon ghee
1/2 teaspoon chili powder(preferably reshampatti chili powder)
1 tablespoon pav bhaji masala(I used Mothers recipe pav bhaji masala. You can use any brand of pav bhaji masala.It is readily available in all Indian stores)
2 tablespoons chopped coriander leaves
Method

• Cook the rice in plenty of water adding enough salt. Once the rice is three-fourth cooked, drain the water completely and keep aside.
• Put the washed and cut mutton pieces into a pressure cooker. Add 1/4 cup of water, cardamoms, cloves, cinnamon, whole black pepper, fennel seeds and salt. Close the cooker and keep on a medium flame  Once the cooker gives off one whistle, reduce the flame and simmer for 15 minutes. After 15 minutes,switch off the flame and keep aside until the steam is released.
• Once the cooker is ready to open after all the steam has been released, open and strain the mutton pieces from the stock. Do not discard the stock. Keep it aside for later use.
• Now heat oil in a large wok. Add the chopped onions and fry until pink in colour. Once pink reduce the flame and saute for 5 minutes.
• Grind the ginger, garlic and green chillies into a fine paste. Add this paste to the onions and fry for 1-2 minutes.
• With the flame remaining very low add the whisked yogurt and stir continuously taking care not to curdle the yogurt.(You can even remove the wok from flame prior to adding the yogurt  After adding the yogurt and mixing well , put it back on the flame. This is done to prevent curdling of the yogurt.)
• Fry  until oil starts leaving the sides of the wok. Then add the turmeric powder, coriander powder,chili powder and 2 tablespoons water. 
• Continue frying until oil starts leaving the sides. Now add the garam masala powder and fry for 5-10 seconds.
• Add half of the reserved stock and cook.
• When the water dries up and oil again starts leaving the sides, add the chopped tomato. Fry until the tomato is mashed well.
• Add the remaining stock, mix well and cook for 1-2 minutes. Then add the mutton and mix well. Check for salt and add more if required.
• Cook for 3 minutes or until somewhat dry.
• Add the cooked rice to the mutton and mix well.
• Add 2 tablespoon ghee on top. Garnish the pulao by sprinkling 1/2 teaspoon chili powder, pav bhaji masala powder and chopped coriander leaves on top. Cook covered for 2 minutes and then switch off the flame.
• Let it remain covered for 5 minutes and then serve hot with raita.

Koorka-Pork ularthiyathu

Koorka-Pork ularthiyathu

Ingredients

250 grams koorka(Chinese potato)

500grams pork cleaned and cut into small cubes

2 medium onions chopped

2 tablespoon garlic

2 tablespoon ginger

2 medium tomatoes, chopped

2 sprigs curry leaves

3 slitted green chilies

2 ½ tablespoon coriander powder

¼ teaspoon turmeric powder

1 ½ tablespoon garam masala powder

3 tablespoon crushed pepper

3 tablespoon oil

Salt as required

Method

·        Wash koorka(Chinese potato) nicely to remove all the soil particles.

·        Pressure cook koorka until it gives off one whistle.(very easy method to remove the skin of koorka)

·        Remove the skin and cut into small pieces.

·        Pressure cook pork with salt and turmeric powder.

·        Heat oil in a pan.

·        Add chopped ginger and garlic and stir until the raw smell goes off.

·        Add green chilies and curry leaves.

·        Add chopped onion and fry until medium brown.

·        Add coriander, pepper powder, garam masala and stir for 1-2 minutes in low flame.

·        Add chopped tomatoes and mix well until oil starts to appear.

·        Add the cooked meat and koorka into this masala.

·        Give a good stir until the meat and koorka is well coated with the masala.

·        Turn on flame to high and roast well until it becomes dry and attain brown colour.

·        Serve hot with rice/chapatti.

*Pork can be substituted with beef/chicken breast.

*You can make your dish more or less spicy by varying the amount of pepper powder.

Aloo Mutter Kheema

Ingredients

800 grams Kheema

½ cup mutter

½ cup potato cut into small cubes

2 medium onions chopped

2 tablespoon garlic

2 tablespoon ginger

2 green chilies chopped

1 ½ tablespoon chili powder

1 ½ tablespoon coriander powder

¾ tea spoon chicken masala

½ tablespoon garam masala

¼ teaspoon turmeric powder

1 tablespoon cumin powder

2-3 tablespoon yoghurt  

2 medium tomatoes chopped

½ -1 tablespoon lemon juices

2-3 tablespoon oil

Chopped coriander for garnishing

Method

• Make a paste of chili powder, coriander, turmeric, chicken masala, garam masala, cumin powder by adding adequate water and keep separate.
• Heat oil in a pan.
• Add chopped green chilies, ginger and garlic and fry until the raw smell goes off.
• Sauté onions until light pink colour.
• Add chopped tomatoes and combine until the tomatoes are well mashed.
• Add masala paste and stir for 2-3 minutes.
• Add mutter and  potatoes and mix well.
• Cover the pan and cook under medium flame for 2 minutes.
• When the potatoes are half done, add Kheema along with yoghurt.
• Mix well and cook for 4-5 minutes under high flame or until the water from kheema gets dried completely.
• Finally add lime juice and combine well.
• Garnish with chopped coriander leaves.
• Serve hot with rice or chapatti.

Pork roast

Pork roast 

Ingredients

1kg pork, small size, cube cut

1 ½ cup shallots, chopped

8-10 garlic cloves, finely chopped

3 teaspoon ginger, finely chopped

3 green chilies, slitted

2 sprigs curry leaves

3tablespoon coriander powder

½ teaspoon turmeric powder

4-5 tablespoon pepper powder (can reduce or increase the quantity to your taste)

1 ½ tablespoon garam masala

Coriander and mint leaves for garnishing

Method

• Pressure-cook pork with salt and turmeric powder.
• Once the pork is well cooked, excess water should be dried completely under high flame.
• Heat 2-3 tablespoon of oil in a pan.
• Add chopped shallots and saute until it turns dark brown.
• Add garlic, ginger, curry leaves and green chilies and keep stirring until the raw smell goes off.
• Simmer the flame; add coriander powder, pepper powder, garam masala and salt and stir for 2 minutes.
• Add the cooked meat to this masala and continue stirring under high flame until the pork turns dark brown color.
• Garnish with chopped coriander and mint leaves.

Mutton Roast

Mutton Roast

Ingredients

Mutton – 1 kg, cut into small pieces

Onions – 2 big. Chopped

Shallots – 7, sliced into thin rounds

Tomatoes – 2 chopped

Ginger paste – 4 tsp

Garlic paste – 4 tsp

Mustard – 1 tsp

Green chillies – 2 chopped

Fennel seeds – 3 Tbsp

Cinnamon stick – 1 inch piece

Cloves – 6

Cardamom – 6

 Kashmiri Chilli powder- 2 Tbsp

Turmeric powder – 2 Tbsp

Corriander Powder- 2 Tbsp

Eastern mutton masala – 2 Tbsp

Salt – as required

Coconut Oil – 2 Tbsp

Method

• Dry roast the cinnamon, cardamom, cloves and fennel seeds until it releases a nice aroma and attains a slight change in colour. Once cooled, grind this into a coarse powder and keep separate.
• Add 1 Tbsp. chilly powder, 1 Tbsp. turmeric powder, 1 Tbsp. coriander powder, 1 Tbsp. mutton masala, 3 tsp. each of ginger paste and garlic paste, the grounded spice mix and salt to the mutton pieces. Mix well and keep it for marination for half an hour.
• Heat 1 Tbsp coconut oil in a pan and fry the marinated mutton on high flame until it attains a light brown colour.
• Transfer the mutton into a pressure cooker and cook until the cooker gives off 3- 4 whistles.( The number of whistles depends upon your cooker and the tenderness of the mutton you use, tender mutton will get cooked by 1-2 whistles).
• In a separate deep bottomed pan heat the remaining oil and splutter the mustard.
• Once the mustard splutters add the onions and curry leaves and sauté well until onion turns pink and translucent. Now add the remaining ginger paste, garlic paste and green chillies. Saute well until raw smell goes off and onions start to brown.
• Add the chopped tomatoes and continue sautéing until tomatoes gets mashed .
• When the tomatoes are well cooked and an oil layer starts to appear , add the powders- 1Tbsp each of turmeric powder, chilli powder, coriander powder and mutton masala. Add enough salt too and fry well until raw smell goes off.
• Add the cooked meat into this masala and cook 3/4t of the water is evaporated. Once water is evaporated, turn on flame to high and roast the mutton well until it turns dark brown.
• Fry the sliced shallots in a little oil, until nice brown in colour and pour on top of the roasted mutton.
• The roasted mutton can now be removed from flame and served.