Lamb Recipe

[jassheela]

Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:

3 slices bread, country-style white or whole wheat
2 pounds fairly lean ground lamb
1/4 pound feta cheese, crumbled
1 cup kalamata olives, pitted and chopped
1 egg, beaten
1/2 Tablespoon cinnamon
1/2 teaspoon hot red pepper flakes
3 cloves garlic, crushed
1 bunch cilantro, chopped
3 Tablespoons olive oil
Preparation:

Cut the crusts from the bread; soak the slices in water, wring them out, and crumble them. With your fingers, mix the lamb well with the bread, feta cheese, olives, egg, cinnamon, hot pepper flakes, garlic, and cilantro. Form into 10 large meatballs.

In a heavy frying pan, cook the meatballs in the olive oil until crisp and brown on one side; then turn and brown the balls on all sides, no more than 10 minutes, over a fairly high heat. The meat should be rare.

[jassheela]

Mutton curry
Ingredients : - 500 grams mutton, 3 onions, 1 tablespoon ginger garlic paste, 3 green chillies, 1 tomato, ½ cup chopped coriander leaves, 1 teaspoon red

chilly powder, ½ teaspoon turmeric, 1 teaspoon garam masala(hot spice mix), 2 tablespoons coriander powder, 3 tablespoons oil and salt to taste.

Preparation time : - 25 minutes     Serves : - 2

HOW TO PREPARE : - Finley slice the onion into thin pieces. Chop the tomato and keep it aside. Make a paste of the green chillies and add it to the ginger

garlic paste. Wash the mutton and cut it into small pieces. Now take a frying pan and heat some oil. When the oil is very hot add the onions and fry till

golden brown. Put in the ginger garlic and green chilly paste and sauté till the raw smell leaves. Add the tomato and sauté till the oil begins to leave the

edges of the pan. Now add the red chilly powder, coriander powder, garam masala, turmeric and sauté till an aroma begins to rise. Put in the mutton pieces

and mix it all up. Now add the coriander leaves and sprinkle salt to taste. Pour in three tablespoons of water and stir well. Cook on a low flame till you

get three whistles or for about ten minutes. Do not speed the opening process by releasing the steam. Wait for it to leave by itself as the mutton will get

cooked by that time. Remove from flame and garnish with butter flakes and serve.

[jassheela]

Easy mutton gravy
Ingredients : -500 grams mutton, 1 onion, 3 tomatoes, 4 garlic flakes, 1 inch ginger, 2 tablespoons coriander powder, 4 red chillies, 1 teaspoon pepper corns, ½ teaspoon cumin seeds, few curry leaves, few coriander leaves, 2 teaspoons oil and salt to taste.

Preparation time : - 25 minutes     Serves : - 2

HOW TO PREPARE : - Wash the mutton and cut it into small pieces of your desired size. Chop the onion finely and keep it aside. Now take a pressure cooker and add the mutton, onion and 3 cups water. Cook for 14 minutes or till you get two whistles. The mutton must be three fourth cooked. Take a blender and add the ginger, garlic, red chillies, pepper corns, cumin seeds and tomatoes and blend it till it becomes a fine paste. After the pressure is released open the cooker and keep cooking. Now add this freshly ground paste to the mutton. Mix it all up and let it cook. Take a small frying pan and heat up the oil. When the oil is very hot add the curry leaves and let them crackle. Pour this mixture into the cooker and stir well. Add the coriander leaves, coriander powder and salt to taste. Keep cooking till the gravy reaches your desired level of thickness. Don’t worry about the less quantity of oil as mutton and other types of meat tend to give out fat or oil by themselves. Remove from flame and serve hot with some rotis or naans

[jassheela]

Mutton fry
Ingredients : - 500 grams mutton, 8 garlic flakes, 2 teaspoon sliced ginger, 2 big onions, 2 teaspoons vinegar, 6 cloves, 2 cardamoms, ½ inch cinnamon, 1 teaspoon chilly powder, ½ teaspoon pepper powder, 1 tablespoon coriander powder, ½ teaspoon turmeric, oil for frying and salt to taste

Preparation time : - 35 minutes     Serves : - 2

HOW TO PREPARE : - Wash the mutton properly and cut it into small pieces. Finely chop the onions and keep it aside. Take a blender and add the garlic, ginger, cloves, cardamom, cinnamon, vinegar, red chilly powder, coriander powder, pepper, turmeric and salt to taste and make a fine paste. Now put the mutton pieces in a big bowl and pour this paste on it and let it marinate for an hour or two. Now take a handi or a pot with a deep lid. Put the mutton inside and then pour water over the lid and cook. Add a little hot water and the mutton pieces slowly slowly. Keep stirring and bring to boil. When the water is boiling simmer and cook till the gravy thickens. Now take a frying pan and heat up the oil. When the oil is very hot add the onions and sauté. When its golden brown add the mutton and the gravy and cook for two to three minutes. Remove from flame and serve hot with rice or rotis

[jassheela]

Milagu Kari
Ingredients: - 500 grams mutton, 2 onions, 1 cup grated coconut, ½ teaspoon pepper, 1 teaspoon cumin seeds, ½ inch ginger, 1 tablespoon ginger garlic paste, 1 tablespoon oil and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE: - Finely chop the onions and keep it aside. Take a blender and make a paste of the coconut, pepper and ginger. Now take a frying pan and heat the oil. When the oil is very hot add the cumin seeds and let them splutter. Now add the onions and sauté till they are a dark brown. If you want the gravy to be dark cook the onions till they are dark brown. Now add the mutton pieces and mix well. Pour in two cups of water and bring to boil. When it begins boiling add salt to taste. Add the coconut paste and stir well. Now cover with a lid and simmer and cook for 15 minutes or till the mutton is tender and the gravy is as thick as you want. Remove from flame and serve with rice and some lentils.

[jassheela]

Hyderabadi mutton
Ingredients : - 500 grams mutton, 2 onions, 1 tomato, 2 tablespoons ginger garlic paste, 3 green chillies, 2 tablespoons grated coconut, ¼ teaspoon turmeric, 2 teaspoons coriander powder, ½ teaspoon cumin seeds, 1 teaspoon red chilly powder, ½ teaspoon garam masala powder(hot spice mix), 1 cup curd(yoghurt), 1 inch cinnamon, 4 cloves, 2 green cardamoms, 1 bay leaf, 1 tablespoon khus khus(poppy seeds), few strands saffron, 1 tablespoon cream, 2 tablespoons oil, 1 tablespoon ghee and salt to taste.

Preparation time : - 55 minutes     Serves : - 2

HOW TO PREPARE : - Clean the mutton well. Soak the saffron in a tablespoon of warm milk. Soak the poppy seeds in a little water for ten minutes. Put the mutton pieces into a big bowl. Add the ginger garlic paste, green chillies, red chilly powder, coriander powder, cumin powder and curd, mix it all up and marinate it for an hour at least. Now grind the poppy seeds and the grated coconut into a fine paste. Take a pan and heat up the oil and ghee. When the ghee begins boiling add all the whole spices and sauté briefly. Add the onions and sauté till they are golden brown. Next put in the tomatoes and sauté till the oil begins to leave the edges of the pan. Put in the mutton and mix it up well. Cover with a lid, simmer and cook till the gravy thickens. Add the coconut and poppy paste and stir well. Cover and cook for another 2 minutes. Now add 1½ cup water and let it boil. When it begins boiling add salt to taste and stir well. Simmer, cover and cook till the mutton is tender. When the gravy reaches your desired level of thickness add the garam masala and stir once again. Pour the saffron solution and turn of the flame. Garnish with sliced almonds and coriander and serve.

[jassheela]

Mutton samosas
Ingredients : - 250 grams minced mutton, 200 grams flour, 1 tomato, 1 onion, 1 inch ginger, 2 green chillies, 1 teaspoon turmeric powder, 1 teaspoon garam masala, ½ teaspoon red chilly powder, 1 teaspoon cumin seeds, ¾ cup oil, 1 tablespoon white butter and 2 teaspoons salt.

Preparation time : - 50 minutes     Serves : - 2

HOW TO PREPARE : - Finely chop the onion, tomato, ginger and green chillies each separately and place them aside. Now take a pan and heat 1 tablespoon oil. When the oil is very hot add the onions and sauté till golden brown. Next put in the tomatoes, ginger, green chillies, red chilly powder, garam masala and turmeric and sauté till the raw smell of the masala leaves. Now add the minced meat and fry for five minutes. Now add half cup water and let it boil. When the water begins boiling add salt to taste. Cover, simmer and cook for 35 minutes till the meat is cooked and all the water has evaporated. Now take a big bowl and add the flour and ½ teaspoon salt. Mix them together and then add the white butter and cumin seeds. Add a spoon of water at a time and make a dough. Now make small balls from the dough and roll it into flat rounds like chappatis or pan cakes. Cut the round into half and make a cone out of each half. Fill these cones with the minced meat and seal the edges with a little water. Now Take a frying pan and pour oil enough for frying. Let the oil heat up well and then slowly fry the samosas till the outer layer is crisp and golden brown.

[jassheela]

Ingredients
Mutton Kidney 10
Mutton Brain 5
Mutton Heart 8
Mutton Chops 8
Butter ¼ cup
Oil ½ cup
Onion 1 cup (chopped)
Tomato 1 cup (chopped)
Green chili 4 – 5 (sliced)
Red chili powder 1 tsp
Turmeric powder ½ tsp
Salt to taste
Ginger garlic paste 2 tbsp
Lemon juice 2 tbsp
Ginger 1 tbsp (thinly sliced)
Fresh coriander ½ bunch (chopped)
Kata Kat Spice 2 tbsp
For Kata Kat Spice:
Aniseed 2 tbsp
Cumin 2 tbsp
Coriander 2 tbsp (whole)
Whole red chili 10 – 12
Zafarani all spice 1 tbsp
Dry fenugreek 2 tbsp
Cooking Directions
For Kata Kat Spice: Roast aniseed, cumin, whole coriander, whole red chili, zafarani all spice and dry fenugreek leaves and then grind well.
Preserve in an air tight jar.
For Kata Kat Preparation: Cut kidneys and heart in small pieces.
Then boil mutton chops until half tender.
Boil one cup water in a pan and put brain and boil for 2 to 3 minutes.
Now take out from water and cut into small pieces.
Now add kidney, heart and boiled chops in a pan.
Then add red chili powder, turmeric powder, salt and ginger garlic paste and cook for 10 minutes.
Heat oil in a fry pan and add onion.
Then add tomatoes, chops and fried kidneys mixture and cook 5 to 10 minutes more.
When chops are tender, then add boiled brain and add kata kat spice.
Now add ginger and green chili and fry for five minutes.
Finally mix in lemon juice and take out in platter.
Garnish with butter and coriander.
Serve hot.

[jassheela]

Mutton chops ½ kg
Yogurt 250 gm
Clarified butter ¼ cup
Cumin 1 tbsp (powder)
Hot spices 1 tbsp (powder)
Turmeric 1 tbsp (powder)
Red chili 2 tbsp (powder)
Ginger garlic 2 tbsp (paste)
Salt to taste
Flour ½ cup
Cooking Directions
In a cooking pan add clarified butter and ginger garlic paste and saute.
Then add mutton chops, yogurt, cumin, hot spices powder, turmeric, red chili and salt.
Cover with its lid and allow cooking for 15 – 20 minutes.
When chops are about to tender, increase the flame and let the water dry.
Grease a grill pan with some oil and grill prepared mutton chops for 10 to 15 minutes.
Delicious grilled Mutton Chops are ready to serve.

[jassheela]

Mutton Rogan josh
Ingredients: - 500 grams mutton, 4 big onions, 4 tomatoes, 100 grams curd, 2 bay leaves, 3 black cardamoms, 3 green cardamoms, 3 cloves, 1 inch cinnamon, ½ tablespoon cumin seeds, 1 tablespoon ginger garlic paste, ½ tablespoon chopped coriander leaves, ½ tablespoon chopped green chillies, oil for frying and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE: - Finely slice the onions and tomatoes each separately and keep them aside. Now take a pan and heat up some oil. When the oil is very hot add the bay leaves, cardamoms black and green, cloves, cinnamon and cumin and let them crackle. Sauté briefly and then add the onions and sauté till they are golden brown. Put in the mutton pieces and simmer and cook. Beat the curd and pour it in too. Now add the ginger garlic paste and tomato and cook for 15 minutes. Check if the mutton is cooked and when it is done turn of the heat. Garnish with coriander leaves and butter flakes and serve hot.

[jassheela]

Mutton liver fry
Ingredients : - 500 grams liver, 1 big onion, 1 tomato, pepper to taste, ¼ teaspoon turmeric, 1 tablespoon cumin seeds, 2 tablespoons ghee(clarified butter) and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE : - Cut the liver into cubes and wash them well. Put the cubes in a big bowl. Sprinkle pepper powder, cumin seeds powdered, turmeric and salt and mix it all up. Let it marinate for a while. Take a frying pan and heat up the ghee (clarified butter). When the ghee begins bubbling add the onions and sauté till golden brown. Put in the tomatoes and fry till the oil begins leaving the edge of the pan and the tomato becomes pulp. Drop in the marinated liver and sauté regularly till the liver is cooked. Try not to add water as liver tends to give out water too. If required add a spoon water at a time and keep frying. Remove from flame and garnish with chopped onions and serve.

[jassheela]

Creamy liver curry
Ingredients : - 500 grams liver, 10 garlic flakes, 2 teaspoons sliced ginger, 2 onions, 2 cardamoms, 3 cloves, 1 inch cinnamon, 1 pinch turmeric powder, ½ teaspoon red chilly powder, 1 teaspoon mustard, 1 tablespoon vinegar, ½ teaspoon pepper powder, 1 tablespoon coriander powder, ¼ cup oil and salt to taste.

Preparation time : - 20 minutes     Serves : - 2

HOW TO PREPARE : - Wash the liver nicely and then steam the liver for ten minutes. Slice the liver into thin pieces about an inch in length. Now take a blender and add the coriander powder, turmeric powder, cinnamon, cloves and cardamom and add a little water and make a fine paste. Now take a pan and heat some oil in it. When the oil is very hot add the mustard and let them crackle. Then put in the finely sliced onions and sauté till golden brown. Add the sliced ginger too. Crush the garlic flakes nicely and add that to the mixture. Now add the freshly ground paste and mix it all up. Sauté till the oil begins to leave the edges of the pan. Put in the liver slices and add vinegar and salt to taste. Sprinkle pepper powder and sauté till the gravy reaches your desired level of thickness. Remove from flame and serve with rotis or rice.

[jassheela]

Liver roll recipe
Ingredients : - 250 grams liver, 20 garlic flakes, 2 teaspoons lemon juice, ¼ cup chopped coriander leaves, 2 onions, 1 teaspoon turmeric powder, 2 tablespoons pepper, 1 cup flour, ¼ cup wheat flour, 6 tablespoons curd, 2 tablespoons oil and salt to taste.

Preparation time : - 23 minutes     Serves : - 2

HOW TO PREPARE : - Finely chop the onions and garlic each separately and set them aside. Wash the liver well and then cut it into small pieces. Now take a frying pan and heat some oil. When the oil is very hot add the garlic, turmeric and pepper and sauté till the raw smell leaves. Put in the liver pieces and cover and cook for five minutes or till its ¾ Th cooked. Sprinkle salt to taste and cook for another two or three minutes. Remove from flame and add the chopped onions, coriander leaves and lemon juice. Mix it all well and set it aside. Now add the flour and wheat flour to a big bowl and mix them both. Make dough by adding the curd and a little water. Now make chappatis from this dough. Ensure that they are thin and prepare the chappatis on a tava. Apply a little oil on both the sides and cook the chapatti. When the chappatis are made place a spoon of liver mixture in the centre and roll the chapatti and seal it with a tooth pick. Do the same with the rest of the ingredients and serve hot with emily or pudina chutney

[jassheela]

Brain fry
Ingredients: - 500 grams brain, 4 onions, 1 teaspoon chopped green chilly, ½ teaspoon ginger, 1 ½ teaspoon pepper, ½ teaspoon red chilly powder, 5 tablespoons oil and salt to taste.

Preparation time : - 35 minutes     Serves : - 2

HOW TO PREPARE: - Finley slice the onions and ginger each separately and set it aside. Steam cook the brain with a little salt. Make a few slits in the brain once its cool. Take a frying pan and heat the oil. When the oil is hot add the onions and sauté till golden brown. Then add the ginger and green chillies and sauté till the raw smell leaves. Add the red chilly powder and pepper and sauté briefly. Put in the brain carefully. Add a little salt to taste. Cook till an aroma begins to rise and ensure that the brain doesn’t crumble.

[jassheela]

Mutton jalfraizee
Ingredients : - 500 grams lamb steaks, 3 tomatoes, 1 big onion, 4 chillies, 1 teaspoon curry powder, ½ teaspoon chilly powder, 5 garlic flakes, 2 inch ginger, 2 tablespoons chopped coriander leaves, ½ teaspoon garam masala(hot spice mix), ½ tablespoon cumin seeds, 3 cardamoms seeds only, 1 green pepper, 3 tablespoons oil and salt to taste.

Preparation time : - 40 minutes     Serves : - 2

HOW TO PREPARE : - Finely chop the onion, chillies, green pepper, tomatoes, ginger and garlic each separately and set them aside. Take a small bowl and add the curry powder and chilly powder and a little water and make a paste. Now take a frying pan and bring to heat. When the pan is very hot add the cumin seeds and cardamom seeds and dry roast them. When an aroma begins to arise, add a little oil and when that is hot add the onions. Sauté the onions until they are pink. Then add the ginger, garlic, chillies and green pepper and mix it all well. Sauté for five minutes and then add the curry- chilly powder paste and sauté briefly. Now add the lamb pieces and mix well. Put in the tomato pieces and salt to taste and then cover the pan with a lid and seal its corners with some dough. When the steak is done add the coriander leaves and cook for a minute. Remove from flame and serve hot with rotis or rice.