Podi Mutton Curry

          'Podi' which literally translates to powder is a mix of ground spices and lentils, that is found in abundance in the cuisines of south India. So in this recipe, I have used Andhra special Nalla Karam Podi to make this yummy mutton curry. 

           You can go in for any store bought or homemade podi of your choice. It goes best with plain steamed rice, plain biryani, pulao, naan, tandoori roti, roomali roti, etc. You may also relish with appam, dosa or idiyappam. So check out the step by step pictorial recipe to prepare this delicacy. 

• 500 gms. mutton with bones, cubed, washed well & drained
• 1-2 potatoes, cut into half
• 2 tbsp. oil
• 1 tbsp. ghee
• 3 onion, sliced
• 1-2 sprig curry leaves
• 3-4 garlic cloves
• 1" ginger
• 1/2 cup yoghurt
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 2 tbsp. idli podi (gunpowder)
• 1 tbsp. coriander leaves, chopped

          Grind one onion, garlic and ginger into a smooth paste. Marinate the mutton with this paste, yoghurt and all the dry spices overnight.

          Heat oil and ghee in a pan. Fry the potato till light brown and keep aside. Add the remaining onion and curry leaves. Sauté till light brown. 

          Add the marinated mutton and continue to sauté till the moisture has evaporated. Add 1 cup water and the fried potato.

          Pressure cook for 20-25 minutes on a low flame after the first whistle. Garnish with coriander leaves and serve as a main course with any form of rice or Indian bread. 

                     Grind one onion, garlic & ginger into a smooth paste. Marinate mutton 
                     with this paste, yoghurt & all dry spices overnight.

                        Heat oil & ghee. Fry potato till light brown & keep aside. 

                        Add remaining onion & curry leaves. Sauté till light brown. 

                       Add marinated mutton.

                        Sauté till the moisture has evaporated. 

                        Add 1 cup water & fried potato.

                     Pressure cook for 20-25 minutes on a low flame after the first whistle. 

                            Garnish with coriander leaves & serve with any form of rice or
                            Indian bread. 

Balti Gosht (Pakistani Style Mutton Curry)

          This is a Pakistani style mutton curry called Balti Gosht. Traditionally onion and turmeric powder are not used. But in this version of mine, I added some onion but omitted turmeric powder. Balti Gosht is very popular in North India, Pakistan and UK. This yummy dish can be enjoyed with plain biryani, pulao, kulcha, naan or tandoori roti. So check the step by step pictorial recipe to prepare it. 

           It is unsure how the name originated. According to some sources, it is derived from the fact that it was cooked / served in an iron wok resembling a balti (bucket). 

          Few are of the opinion that it has its origin from a place in Pakistan called Baltistan. Whatever be the reason, this yummy mutton curry is a must try recipe.

• 500 gms. mutton with bones
• 3 tbsp. oil
• 1 tbsp. ghee
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. garam masala powder
• 1 tomato, chopped
• salt to taste
• 1/2 cup yoghurt
• 2-3 green chilies
• 1 tsp. ginger julienne
• 1 tsp. coriander leaves

           Heat 2 tbsp. oil in a pan and sauté the onion till light brown in colour. Drain and keep aside. Heat remaining oil and ghee. Sauté the mutton for 4-5 minutes or till they are well browned.

          Add all the dry spices (except salt) mixed with some water. Mix well and stir fry till the oil separates.

          Now add the tomatoes and salt. Sauté for 2 minutes. Add 1/2 cup water and the fried onion. Pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Transfer the cooked mutton back to the pan. Add the yoghurt and green chilies. Simmer till the gravy reduces to the desired consistency and the oil separates.

          Switch off the flame and transfer to a serving dish. Garnish with ginger julienne and coriander leaves. Serve with plain biryani, pulao, naan, kulcha or tandoori roti. 

                        Heat 2 tbsp. oil & sauté onion till light brown. Drain & keep aside. 

                     Heat remaining oil & ghee. Sauté mutton for 4-5 min. or till well browned.

                     Add all dry spices (except salt) mixed with some water. Mix well & saute
                     till oil separates.

                       Now add the tomatoes and salt. Sauté for 2 minutes. 

                        Add 1/2 cup water & fried onion. Pressure cook for 15-20 min. on low
                        flame after the first whistle. 

                        Transfer cooked mutton back to the pan. Add yoghurt & green chilies.
                        Simmer till gravy reduces to the desired consistency and oil separates.

                    Garnish with ginger julienne & coriander leaves. Serve with plain biryani, 
                     pulao, naan, kulcha or tandoori roti. 

Kosha Mangsho (Mutton Curry - Bengali Style)

          This is a very popular and an authentic Bengali style Mutton Curry known as Kosha Mangsho. Kosha means frying the marinated mutton on low flame till dry before adding the water. Mangsho means Mutton / Lamb. 

          It is a spicy dry gravy which is either had with rice, pulao or any Indian bread. This dish is an all-time favourite of any Bengali and is a must have on any weekend lunch or dinner. It is slow cooked to perfection in mustard oil and other aromatic spices. So check out the step by step pictorial recipe to prepare it. 

• 500 gms. Mutton on bones, cubed
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tsp. red chili powder
• 1 tsp. garam masala powder
• 1 tbsp. mustard oil (for marination)
• 2 tbsp. yoghurt
• 1 tbsp. ginger paste
• 1 tsp. garlic paste
• 2-3 tbsp. mustard oil (for cooking)
• 1-2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 3 onions, chopped
• 1 tsp. sugar
• onion slices, lemon wedges & coriander leaves to garnish

          Marinate the mutton with all the ingredients starting from salt to garlic paste for a minimum of 2-3 hours or preferably overnight.

          Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Then add the onion and sugar and fry till light brown. Add the marinated mutton and continue to fry on low flame till dry.

          Add 1 & 1/2 cups water and pressure cook on a high flame for 1 whistle. Then cook on low flame for 20-25 minutes.

          Simmer further and reduce the gravy to a thick consistency. Garnish with onion slices, lemon wedges and coriander leaves. Serve hot with steamed rice, naan or paratha.

                                 Temper oil with bay leaves, cinnamon, cardamoms & cloves. 
                                     

                                  Add onion & sugar and fry till light brown.

                         Add marinated mutton & cook on low flame till dry. Add water &
                         pressure cook.

                        Serve, garnished with onion slices, lemon wedges & coriander leaves.
                                        




       

Kosha Mangsho (Mutton Gravy - Bengali Style)

          

        

It is a popular and a traditional spicy Bengali style Mutton Curry, cooked in a semi-dry gravy. An all time favourite of any Bong anywhere in the world. It is slow cooked in mustard oil and with other aromatic spices to perfection. It is a must-have on any weekend lunch or dinner and it also goes well with hot luchi (poori).

• 500 gms. Mutton cubes
• 1/2 cup yoghurt
• salt to taste
• 3 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2-3 cardamoms
• 4-5 cloves
• 2 onions, chopped
• 1 tsp. sugar
• 1/2 tsp. turmeric powder
• 1 tbsp. ginger-garlic paste
• 1 tsp. chilli powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. coriander leaves, chopped

          Marinate the mutton with yoghurt and salt. Keep aside. Heat oil and temper with bay leaves, cinnamon, cardamoms and cloves. Add the onion and the sugar. Sauté till light brown.

          Add the ginger-garlic paste, chili powder, coriander-cumin powder and turmeric powder mixed with a little water. Fry till oil separates.

          Then add the marinated mutton and cook till dry. Add 1 & 1/2 cups water and pressure cook for 20-25 minutes on low flame after the first whistle.

           Cook further and reduce the gravy to a thick consistency. Add garam masala powder and coriander leaves and mix well. Serve hot either with plain steamed rice or naan/chapatti.