Green Mutton Biryani

Ingredients:
Goat Meat or Lamp-1.5lbs
Basmati Rice-2cups
Green Chilli-8no(adjust according to spice level)
Fennel seeds-1tsp
Cinnamon-1"stick
Cardamon-3no
Cloves-4
Pepper-1tsp
Ginger&Garlic paste-1tsp
Mint-1/2cup
Onions sliced-1cup
Coconutmilk-1cup(optional)
Oil-3tbsp
salt to taste
water-2cups



Method:
wash the rice & soak it in water for 30mts or till your done with the remaining process.
Grind green chillis,fennel seeds,pepper,half of the mint,cinnamon,cardamon,cloves & ginger garlic paste to a smooth paste with water.
Heat oil in a pressure cooker add sliced onions & fry till they turn golden color then add remaining mint & saute for a minute.
Add the ground green chilli paste & saute for 3-4mts & then add mutton mix well and add 1cup water & salt to taste,cover & cook till the meat is soft & well cooked.
Now drain the water & add the rice to the cooked meat and add 1cup water & 1cup coconutmilk & pressure cook for 1-2 whistles.
Serve with rita.
Note:If not using coconut milk,substitute it with water.Check for taste once the meat is cooked,if the gravy is spicey add 1 chopped tomato.Reduce the amount of chillis and pepper if you want mild spicey.

Spicy Mutton Masala Fry

Ingredients
Mutton-1lb
coriander seeds-3tsp
Pepper-2tsp
Whole Red chillies-7to8(Adjust according to your spice level)
cumin seeds-1tsp
Cinnamon-1inch
Cardamon-2nos
Cloves-2nos
Yogurt-1/2cup
Onions sliced-1medium
Tomato-1(optional)
Oil-2tbsp

Method:
Dry roast all the dry spices,Pepper,coriander,red chilly,cumin,cardamon,Cinnamon,coves
& grind it to a paste with ginger garlic paste.
Heat Oil in a pan & fry onions till they turn golden color,then add the ground paste,& saute for a couple of minutes,then add the yogurt,meat,salt7 little water,
mix well & cover & cook till the meat is tender or well cooked.At this stage check the taste & if its too spicy add chopped tomatoes & cook for another couple of minutes,then uncover & fry it well till you get the desired consistency.
Goes well with Rice.

Mutton Curry

Ingredients:
Mutton-1lb
Onions finely chopped-1cup
Tomato finely chopped- 1big
Ginger garlic paste-1tsp
Chilli powder-2tsp
Turmeric powder-1/4tsp
Cashew nut paste-2tsp
Curd-1/4cup
Cinnamon-1inch stick
Cardamom-2
Cloves-2
Saunf-1/4tsp
Garam masala powder-1tsp
Oil-3-4tbsp
Salt to taste


Method: Heat oil in a pressure pan/cooker; add cinnamon, cardamom, cloves, and saunf. Then add onions & sauté for about 3-4mts,add ginger garlic paste and sauté for another 5mts.Now add the chopped tomatoes and fry till the tomatoes r coked and become soft.
Add turmeric powder, chilli powder, salt and curd, mix well and sauté till the oil floats on the top. Now add the mutton, cashew nut paste, and garam masala, mix well and add the water, cover and pressure cook. Once the meat is soft open and cook on medium heat till the gravy is of your required consestincey. Garnish with cilantro.
Goes well with rice or roti

Achari Gosht

Ingredients:Mutton/Chicken-1lbGinger garlic paste-2tsp
Onions-1big choppedTomato-2choppedLong green chillis-4-5
Curd-1/2cupLime juice-2tspTurmeric-1/4tsp
Fenugreek seeds, Cumin seeds--1/4tsp each
Mustard seeds, Fennel (saunf), Kalonji-1/2tsp each
Dry red chillis-10-15 (depends up spice level)
Mustard oil/any oil-4tbsp
Salt to taste

Method: Dry roast fenugreek seeds, saunf, cumin seeds, mustard seeds, kalonji & mustard seeds & coarsely grind them.
Heat oil in a pan & fry onions till transcluent, then add long green chillis & half of the spice mix sauté for 1mt & keep aside.
Add little more oil in the same pan, heat & add ginger garlic paste, meat & turmeric & sauté for 1mt.Then add curd, tomato, salt, little water & the remaining spice mix, cover & cook till the meat is almost tender.
Now add the onion mixture, mix well & cook on medium flame for about 4-5mts.Stir in limejuice & garnish with cilantro leaves.

Mutton Kolhapuri

Ingredients:
Mutton-1lb
Onions-1big sliced
Tomatoes-1big
Ginger garlic paste-1tbsp
Curd-1/4cup
Oil-4tbsp
Cilantro-2tbsp finely chopped
Salt to taste
Turmeric-1/4tsp

Dry roast & grind to paste:
Red chillis-15 no (adjust according to your spice level)
Poppy seeds-1tbsp
Coriander seeds-1tbsp
Cumin-1tbsp
Cardamoms-2
Cinnamon-1inch piece
Cloves-2
Desiccated coconut-1tbsp

Method: Wash & clean mutton & pat dry.
Heat 1tsp oil in a pan & fry onions& grind them to a fine paste.
Blanch tomatoes & make puree.
Heat oil in a pan & add the ground onion paste & ginger garlic paste & fry for 2mts.
Add tomato puree & sauté for 3-4mts, then add the ground masala paste, turmeric & sauté well.
Now add the meat, salt & curd, mix well & cover & pressure cook till the meat is cooked.
Garnish with chopped cilantro. Goes well with roti or rice.

Mutton Dalcha

Ingredients:

Mutton-1/2lb

Toor Dal-1/2cup

Channa dal-1/2cup

Almonds-2tbsp

Cashewnuts-2tbsp

Ginger garlic paste-1tsp

Turmeric powder-1/2tsp

Chilli powder-1tbsp

Salt to taste

Oil-4tbsp

Fennel seeds-1/4tsp

Coriander seeds-1tsp

Pepper-1tsp

Cumin seeds-1tsp

Cinnamon-1small stick

Cardamom-3

Cloves-3

Onions-1cup (chopped)

Coconut milk-1/2cup

Curry leaves-4

Green chillis-3 sliced

Tamarind paste-1tbsp

Method:Clean & wash the meat & keep aside.
Soak the cashews and almonds in water for 4hours, & grind it into a smooth paste.
Powder coriander seeds, cumin seeds, fennel seeds & pepper, set aside.
Wash and soak all the dals in plenty of water for at least half an hour.
Heat oil in a pan; add curry leaf, cinnamon, cardamom, and cloves. Stir once & add the onions & green chillis
Fry until the onions begins to brown, add ginger garlic paste sauté for 1mt then add chilli powder, turmeric & the mutton mix well, now add the soaked dals, coconut milk, ground masala powder & salt. Cover & cook till the meat & the dals are well cooked.
Add the cashew almond paste, & tamarind paste, mix & simmer & cook uncovered for 10mts.

Chops Fry

Ingredients:Goat chops-1lb, Salt to taste, Oil-3tbsp,Curry leaves-1spring
Ginger garlic paste-1tbsp, Onions-1/2cup chopped
Cinnamon –1small piece, Cardamom-2,Cloves-2, Cilantro

Grind to paste: Pepper-2tbsp, Green chillis-5nos, Coconut- 1tbsp grated

Method: Clean & wash chops & keep aside.
Heat oil in a pan & add cinnamon, cardamom, and cloves & curry leaves.
Once they splutter add onions & fry till they turn golden brown.
Add ginger garlic paste & ground masala sauté for 2mts.
Now add chops, salt & little water, cover & cook till the chops are tender.
Fry uncovered on medium heat until the gravy clings to the meat.Garnish with cilantro

Keema (Minced Meat) Paratha

Paratha-
Ingredients:
Flour-2cups
Oil/ghee-1tbsp
Salt to taste
Water to knead
Method: Mix flour, salt, & ghee then add water little at time & form soft dough. Keep covered with a moist cloth.
Keema-
Ingredients:
Minced meat-1/2 pound (washed)
Onions-1/2cupchopped
Tomatoes-1/4cupchopped
Ginger garlic paste-1tsp
Pepper-2tbsp
Turmeric powder-1/4tsp
Garam Masala powder-1tsp
Jeera powder-1/2tsp
Salt to taste
Water-1/2cup
Oil-3tbsp
Method: heat oil in a pan & add onions fry well then add ginger garlic paste sauté for a minute & add tomatoes, turmeric powder, pepper powder, salt, jeera powder & fry for 2mts. Now add the meat, garam masala powder, & water. Cover & cook till the meat is tender & is fully cooked. Fry well till all the water is evaporated & the meat is fully dry.
Making Parathas: take small ball sized dough. Roll like a thick puri

Place little keema mixture over the puri & bring all ends together & form a ball.

Now dusting with dry flour roll into a paratha.

Heat a griddle, place paratha on it.Drizzle with ghee/oil & cook till done.

Mutton Fry

Ingredients:-

Mutton-1lb washed
Chilli powder-2tbsp (adjust to spice level)
Garam masala powder-1tbsp
Turmeric powder-1/tsp
Salt to taste
Curry leaves-1stem
Onions-1cup chopped
Cinnamon-1inch
Cardamom-1no
Cloves-1no
Ginger garlic paste-1tbsp
Green chillis-3
Oil-3tbsp
Method:
In a pressure cooker, add washed raw mutton chilli powder, whole spices, turmeric powder, salt, 1/2tbsp ginger garlic paste & water.
Close cooker & pressure-cook mutton.

Heat 2tbsp oil in a kadai.curry leaves, slit green chillies&add chopped onions& fry till lightly brown. Then add ginger garlic paste & fry.Add cooked meat, garam masala powder to it and mix well.

Stir and fry well till the water evaporates and mutton turns brown. Garnish with cilantro.

Goes well with rice or roti.

Mutton Biryani

Ingredients:
Mutton/lamb-medium size pieces1lb
Basmati rice-1lb wash & soak in water
Onions-2nos sliced
Tomato paste –2tbsp
Red chilli –10nos
Green chilli –3nos
Mint leaves-1small bunch finely chopped
Ginger-garlic paste
Garam masala powder-2tsp
Cardamom-2nos
Cinnamon-1
Clove-4nos
Shajeera-1tsp
Bay leaf-2-3
Saffron-pinch
Milk-2tbsp
Curd-1cup
Ghee/oil-1/2cup
Salt to taste
Method: Fry sliced onions in ghee/oil till light brown remove half the onions & keep aside & fry the remaining onions till crisp. Dry roast the red chilies for 2mts & grind it to a fine paste with fried onions and green chilies Now marinate mutton with curd chilli onion mixture, tomato paste, salt, garam masala mint leaves and ginger garlic paste .let it marinate for about 1hour. Heat oil in a pan& add mutton and pressure-cook till done. Drain the rice & keep the drained water aside. Heat ghee/oil in a pan add whole spices, when splutter add drained rice & fry for 2minutes. Now boil drained water (add more water if necessary) pour over rice. Water level should be little above the rice. Let it cook till the rice is 3/4cooked.remove the whole spices. Now in a heavy bottomed dish put ghee then add cooked mutton then layer it with rice put little ghee, saffron dissolved in milk, & the crispy onions. Cover it with aluminum foil & put it on a pan & cook on high flame for 5mts then reduce the flame to medium & cook for about 20-25mts. Serve with raita.