Black Sesame Mutton Curry

 

          Assam and Meghalaya State are famous for its Black Sesame Pork Curry. Sometimes Chicken and Mutton are also prepared using Black Sesame seeds. So check out my version of Black Sesame Mutton Curry where I also added potatoes, which is purely optional. So check out a step by step pictorial recipe to prepare this delectable mutton curry. 

            I used a very simple method of first marinating the mutton with all the required spices overnight and then pressure cooking it over a very low flame. The end result is just amazing with some nutty flavor. 

           Add some lime juice to the end product and garnish with slit green chilies and chopped coriander leaves. Enjoy this delicacy with steamed rice or any flat Indian bread. 

• 500 gms. mutton with bones, curry cut
• 1/4 cup black sesame seeds
• 1-2 medium size potatoes, cut into half
• 1 tbsp. ginger-garlic paste
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. garam masala powder
• 2-3 tbsp. yoghurt
• 3 tbsp. mustard oil
• 1 onion, chopped
• 2 green chilies, slit
• 1 tsp. coriander leaves, chopped
• 1 tsp. lime juice

          Dry roast the sesame seeds for a minute or till you get a nice aroma. Set aside to cool down. Then grind into a fine powder.

          Marinate the mutton with ginger-garlic paste, all the dry spices (including ground sesame seeds), yoghurt and 2 tbsp. mustard oil overnight.

          Heat remaining oil in a pan and sauté the potatoes till light golden in color. Set aside. 

          In the same oil, fry the onion till light brown.

          Now transfer the marinated mutton along with 1/4 cup water into the pan. Cover and simmer on a low flame till the oil separates. Keep stirring at intervals.

         Add 1 cup water and pressure cook the mutton on a very low flame for 12-15 minutes after the 1st whistle. 

         When done, switch off the flame and drizzle lime juice. Garnish with slit green chilies and chopped coriander leaves. Enjoy with rice or roti.

Dry roast the sesame seeds for a minute or till you get a nice aroma. Set aside to cool down. 

                  Then grind into a fine powder.

Marinate the mutton with ginger-garlic paste, all the dry spices (including ground sesame seeds), yoghurt & 2 tbsp. mustard oil overnight.

Heat remaining oil in a pan & sauté the potatoes till light golden in color. Set aside. 

                    In the same oil, fry the onion till light brown.

Now transfer the marinated mutton along with 1/4 cup water into the pan. 

Cover & simmer on a low flame till the oil separates. Keep stirring at intervals.

                    Add 1 cup water.

Pressure cook on a very low flame for 12-15 minutes after the 1st whistle. 

When done, switch off the flame & drizzle lime juice. Garnish with slit green chilies and chopped coriander leaves. 

                    Enjoy with rice or roti.

Pahadi Mutton Curry

 

          Pahadi Mutton is a rustic style mutton curry that has its origin from the State of Uttarakhand. It is a very simple mountain style dish with few basic ingredients. Traditionally, it is slow cooked to perfection in a earthen pot on a wood fire till you have a nice gravy. The procedure is very simple and the end product is a delicious mutton gravy. 

          

          However, In this recipe, I used the pressure cooking method to make it easier and quicker. The cooking medium is mustard oil that is first tempered with whole garam masalas. Then the mutton is roasted on a low flame in a gravy of chopped onion, crushed ginger, garlic, tomatoes and few basic dry spices. 

          This ultimately amazing mutton curry is best enjoyed with steamed rice or any flat Indian bread. So check out a quick step by step pictorial recipe to prepare this amazing regional dish. 

• 500-600 gms. mutton with bones, curry cut
• 1/3 cup mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 2 dry red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 mace
• 8-10 whole peppercorns
• 2 onion, chopped
• 1 inch ginger, crushed
• 4-5 garlic cloves, crushed
• 2 tomatoes, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. Kashmiri red chili powder
• 1 & 1/4 cup water
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds, bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and whole peppercorns. Sauté for a few seconds. 

          Add the onion, crushed ginger and garlic. Mix well and stir fry till light golden in color. 

          Add the tomatoes and all the dry spices (except garam masala powder). Cook, covered, on a low flame till it is completely mashed and the oil separates. 

         Now add the mutton and mix well so that the masala is well coated. Cover and cook till the mutton is nicely roasted and all the water has evaporated. Keep stirring at intervals. 

          Add the water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Add the garam masala and coriander leaves. Mix well and simmer for a minute. Serve with steamed rice or any flat Indian bread. 

Heat oil in a pan & temper with cumin seeds, bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace & whole peppercorns. Sauté for a few seconds. 

Add the onion, crushed ginger & garlic. Mix well & stir fry till light golden in color. 

Add the tomatoes  all the dry spices (except garam masala powder). Cook, covered, on a low flame till it is completely mashed and the oil separates. 

Add the mutton && mix well so that the masala is well coated. Cover & cook till the mutton is nicely roasted & all the water has evaporated. Keep stirring at intervals.

                     

                      Add the water.

Pressure cook for 15-20 minutes on a low flame after the first whistle. 

Add the garam masala & coriander leaves. Mix well & simmer for a minute. 

                Serve with steamed rice or any flat Indian bread. 

Banjara Gosht / Banjara Mutton Curry - Rajasthani style

 

         Banjara Gosht is a rustic style of mutton curry from the state of Rajasthan. Banjara refers to the gypsies and so this amazing dish has its origins from the Banjara community of India who used to prepare this easy mutton curry with few basic spices. 

          The dominant spice being red chili powder, coriander powder and crushed coriander seeds that is sprinkled to the end product. It is slow cooked to perfection, but I tried the easiest way by pressure cooking it. 

          The gravy is rich and spicy and is generally served with khoba roti or any type of Indian flat bread. However, it also goes well with steamed rice or jeera rice. So check out the step by step pictorial recipe to prepare this regional delicacy. 

• 500 gms. mutton on bones, curry cut
• 3-4 tbsp. oil
• 1" cinnamon
• 4-5 cloves
• 2 bay leaves
• 10-12 whole peppercorns
• 4-5 dry red chilies
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• salt to taste
• 1/3 cup yoghurt, whisked
• 3-4 green chilies
• 1 cup hot water
• 1 tsp. coriander seeds, crushed coarsely

          Heat oil in a pan and temper with bay leaves, cinnamon, cloves, dry red chilies and peppercorns. Sauté for a few seconds.

          Add the onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. 

          Continue to stir fry till the oil separates. Add the mutton and sauté for 2-3 minutes till the mutton is well coated with the masala.

         Then add the whisked yoghurt and simmer on a low flame till the oil separates.  

          Add the hot water and green chilies. Pressure cook for one whistle. Then simmer on a low flame for 20 minutes or till the mutton is tender.

          When done, sprinkle the crushed coriander seeds and serve with steamed rice, jeera rice, naan, chapatti or tandoori roti.

Heat oil in a pan & temper with bay leaves, cinnamon, cloves, dry red chilies  peppercorns. Sauté for a few seconds.

                 Add the onion and sauté till light brown.

Now add the ginger-garlic paste & all the dry spices mixed with some water. Continue to stir fry till the oil separates. 

 Add the mutton sauté for 2-3 minutes till the mutton is well coated with the masala.

                    Then add the whisked yoghurt.

                    Simmer on a low flame till the oil separates.  

                   Add the hot water and green chilies. 

Pressure cook for one whistle. Then simmer on a low flame for 20 minutes or till the mutton is tender.

When done, sprinkle the crushed coriander seeds. 

Serve with steamed rice, jeera rice, naan, chapatti or tandoori roti.  

Green Mutton Curry (Hariyali Mutton)

 

           This is an incredible Green Mutton Curry perfect for special occasions. This great party recipe has very simple ingredients easily available in your kitchen. You can keep the gravy thin or thicken it accordingly. Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, lachcha paratha or chapatti for a sumptuous meal. Give it a try by following the step by step pictorial recipe to prepare this mouth-watering delicacy. 

          The main flavor in the gravy comes from the use of fresh coriander and mint leaves that gives this yummy mutton gravy the perfect green color. In fact, in this recipe, I have made use of some leftover green chutney and it turned out just amazing. So it has a balance of sweetness, tanginess and spiciness coming from the use of onion, yoghurt, lime juice and green chilies. 

Ingredients - 

• 600 gms. mutton on bones, curry cut, washed well & drained
• 1 tbsp. mustard oil
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 3 tbsp. oil
• 1 onion, chopped
• 3 green chilies
• handful of coriander leaves, chopped

To grind - 

• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2 tbsp. yoghurt
• 1" ginger
• 3 garlic cloves
• 2-3 green chilies
• 1 tsp. lime juice
• salt to taste

          For the green paste, grind all the above mentioned ingredients into a smooth paste. Add this paste to the mutton. 

          To it add roasted coriander powder, roasted cumin powder, garam masala powder, 1 tbsp. mustard oil and kasuri methi. Mix well. 

          Marinate the mutton with this green paste overnight. 

          Heat 3 tbsp. oil in a pan and sauté the onion till light brown. 

          Now add the marinated mutton and sauté till the oil separates. 

          Add 1 cup water, green chilies and coriander leaves. Mix well and pressure cook for 1 whistle on a high flame. Then simmer on a low flame for 15-20 minutes or till the mutton is tender.

          When done, switch off the flame and serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti, paratha or chapatti for a sumptuous meal. 

                 For the green paste, grind all the above mentioned ingredients 

                 into a smooth paste. Add this paste to the mutton. 

                   To it add roasted coriander powder, roasted cumin powder, 

                  garam masala powder, 1 tbsp. mustard oil & kasuri methi. 

                  Mix well & marinate the mutton with this green paste overnight. 

                      Heat 3 tbsp. oil in a pan & sauté the onion till light brown. 

                    Now add the marinated mutton & sauté till the oil separates. 

                       Add 1 cup water, green chilies and coriander leaves. 

                  Mix well & pressure cook for 1 whistle on a high flame. Simmer

              on a low flame for 15-20 minutes or till the mutton is tender.

                         Green mutton curry is now ready to enjoy.

                    Serve with steamed rice, jeera rice, plain biryani, naan, tandoori 

                 roti, paratha or chapatti for a sumptuous meal.