1. Mutton cutlets


Ingredients :

  • Mutton mince – 250 gm
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Green chilli – 1
  • Turmeric – ½ tsp
  • Red chilli powder
  • Clove cinnamon – ½ tsp
  • Potatoes – 2 tbsp boiled
  • Pudina leaves – 5-6 leaves
  • Coriander – 1 tbsp
  • Salt – as per taste
  • Bread crumbs – to coat
  • Eggs – 4
  • Oil – for deep frying

Directions :

  • In a bowl, take the mince and massage it with your hands for 3-4 minutes
  • Now add ginger paste, garlic paste, green chilli, red chilli powder, turmeric, cloves, cinnamon powder, mashed potato, pudina, dhaniya and salt. Mix them well
  • Make a medium sized round patties and coat the cutlets with bream crumbs from both the sides. Refrigerate for 30 minutes
  • Whisk eggs, coat the refrigerated cutlets in the egg mixture and deep fry until they are golden brown

2. Indian mutton curry


Ingredients :

  • Oil – 3 tbsp
  • Bayleaf – 1
  • Cinnamon stick – 1
  • Cardamom pods – 3-4
  • Cloves – 3-4
  • Green chilli – 1 slit lengthwise
  • Ginger garlic paste – 1 tbsp
  • Onions – 3 chopped
  • Tomatoes – 4 large & chopped
  • Mutton masala – 2 tbsp
  • Mutton – 500 gm
  • Potatoes – 2 quartered
  • Garam masala – 1 tsp
  • Kasuri methi – 1 tbsp
  • Salt – as per your taste
  • Ghee – 1 tbsp

Directions :

  • Heat oil in a pressure cooker and saute bayleaf, cardamom, cinnamon and cloves for a minute
  • Add green chilli, onions and ginger garlic paste, Cook for about 7-8 minutes until onions are light brown in colour
  • Then, add tomatoes, mutton masala, coriander powder and salt, cook for about 5 minutes till tomato break down slightly
  • Add mutton, potatoes and a cup of water and put the lid on
  • And let it cook for 45 minutes
  • Once the pressure is released from the pressure cooker, open the lid and switch on the flame again, add a little water and stir in garam masala, kasuri methi and ghee, simmer it for 4 minutes
  • Serve after 10-15 minutes

4. Mutton pickle


Ingredients :

  • Mutton boneless – 500 gm
  • Oil – 3-4 tbsp
  • Mustard seeds – 2 tsp
  • Curry leaves – 18-20
  • Cloves – 5-6
  • Ginger – 2 inch of piece
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tbsp
  • Mustard powder – 1 tbsp
  • Red chilli powder – 1 + 2 tbsp
  • Lemon juice – 1 tbsp
  • Salt – as per your taste
  • Vinegar – ¼ cup

Directions :

  • Heat sufficient oil in a skillet and in another pan heat 3-4 tbsp oil
  • Roughly chop dried red chilli, take a pan, add mustard seeds, cloves, curry leaves and red chillies, mix well
  • Now add turmeric powder and mix again, then let it cool down and then add cumin powder, mustard powder, salt and 1 tbsp red chilli powder and mix them well
  • Take out 2-3 ladles full of hot oil from the skillet and add to the pan, mix well
  • Let it cool down and then add lemon juice and vinegar
  • Transfer the mutton pickle into a sterilized bottle and pour another 1-2 ladle full of hot oil from the skillet, screw on the lid and store.
  • Serve

5. Mutton seekh kebab


Ingredients :

  • Mutton keema – 150 gm
  • Chicken – 100 gm
  • Ginger garlic paste – 2 tsp
  • Onion paste – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Dried mango powder – 1 tsp
  • Dry ginger powder – ¼ tsp
  • Oil – 2 tsp
  • Cashew paste – 1 tbsp
  • Cream 0 1tbsp
  • Besan – 2 tbsp
  • Egg yolk – 1
  • Salt – as per taste
  • Coriander leave – to garnish

Directions:

  • Mix together the minced meats in a bowl
  • Add ginger-garlic paste, onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, saunth, oil, dried mango powder, cashew paste and cream to mixed meat, mix well
  • Add besan, egg yolk to bind and mix well
  • Add salt to taste, mix well. Cover and keep in the frudge for 1 hour
  • Skewer the kebabs onto oiled skewers and grill till its golden brown in colour
  • Once the kebabs are cooked, garnish with onion rings and fresh coriander leaves and lemon wedges
  • Serve hot with mint-coriander chutney

6. Mutton tikka


Ingredients :

  • Boneless mutton – ½ kg
  • Lemon juice – 3 tbsp
  • Raw Papaya paste – 2 tbsp
  • Tikka masala – 2 tbsp
  • Ginger Garlic paste – 1 tbsp
  • Red chilli – 1 tbsp
  • Ground cumin – 1 tbsp
  • Salt – as per taste
  • Oil

Directions :

  • Wash mutton and trim all the excess fat
  • Then cut into small cubes
  • Take a large bowl, combine lemon juice, ground cumin, red chilli, raw papaya paste, ginger garlic paste, mutton tikka masala and salt
  • Put mutton on it
  • Marinate it for 30-35 minutes
  • After that, thread mutton cubes onto skewers
  • Cook on the grill
  • Turning occasionally and busting the oil
  • Cook for at least 10-12 minutes
  • Remove the mutton from the skewers
  • And mutton tikka is ready to serve

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