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. 

Bhuna Gosht

 

          Bhuna Gosht is an amazing North Indian delicacy that needs no introduction. It is also very popular in Pakistan where it is served with khamiri roti. Bhuna means to fry or to roast and Gosht means mutton or lamb. This yummy preparation is perfect for a weekend lunch. It is also an ideal party recipe or an Eid recipe. So check out a step by step pictorial recipe to prepare this amazing mutton curry.

          In this recipe, mutton is sautéed on a low flame with a good amount of onion, yoghurt and a medley of basic spices till the oil separates. Then it is pressure cooked in a little amount of water till it is tender. Further it is simmered till you have a thick lip smacking gravy. 

           I used both mustard oil and ghee for an intense flavor. Onion, ginger-garlic paste, yoghurt and basic spice powders forms the base of this rich gravy which is almost dry. It goes best as a side dish with naan, tandoori roti, paratha or chapatti. It can also be enjoyed with steamed rice or jeera rice.

• 500 gms. mutton with bones
• 3 tbsp. mustard oil
• 1 tbsp. ghee
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1/2 mace
• 2 bay leaves
• 2 dry red chilies
• 8-10 whole peppercorns
• 2 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt, whisked
• 2 tbsp. coriander leaves, chopped

          In a small bowl, mix together ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder and 1/4 cup water into a paste. Keep aside.

          Heat oil and ghee in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Stir fry for a minute.

         Add the onion and sauté till light brown. Then add the mutton and salt to taste. Stir fry till it turns brownish in color.

          Now add the spice paste and continue to sauté till the oil separates. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

          When the pressure releases, continue to simmer on a medium flame for 4-5 minutes.

          Add the whisked yoghurt and simmer further till the gravy turns thick.

          When done, garnish with chopped coriander leaves. Enjoy with Indian flat breads like naan, tandoori roti, rumali roti, chapatti or paratha. It can also be enjoyed with steamed rice or jeera rice.

    

Heat oil & ghee in a pan & temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, peppercorns & mace. Stir fry for a minute.

                  Add the onion and sauté till light brown.

 Then add the mutton & salt to taste. Stir fry till it turns brownish in color.

                    Now add the spice paste.

                  Continue to sauté till the oil separates. 

                        Add 1 cup water.

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

Add the whisked yoghurt & simmer further till the gravy turns thick. 

                  When done, garnish with chopped coriander leaves.

Enjoy with Indian flat breads like naan, tandoori roti, rumali roti, chapatti or paratha. 

                  It can also be enjoyed with steamed rice or jeera rice.

Zafrani Mutton

 

           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this Mughlai delicacy which is a must try. This great party recipe is very delicious, divine and apt to be served on special occasions. Brimming with flavor, the perfectly cooked mutton will melt in your mouth and deserves a spot on your weekend dining table.

           The addition of saffron and kewra water gives a nice aroma to the lovely thick gravy. This particular dish is best relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic restaurant style royal dish.

 

Marination - 

• 500 gms. mutton with bones, curry cut
• 1/2 cup yoghurt, whisked
• 1 tbsp. ginger-garlic paste
• 2 tbsp. oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed

Other ingredients - 

• 2 tbsp. ghee
• 1 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4 cloves
• 1-2 onion, chopped
• 2 pinches of saffron & 1 tsp. kewra water soaked in 1/4 cup water
• 1 sprig of coriander leaf to garnish

          Marinate the mutton with all the mentioned ingredients overnight. 

          Heat oil and ghee in a kadai / pan. Temper with cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add the onion and sauté till light brown. Now add the marinated mutton and continue to stir fry on a low flame till the oil separates.

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          Transfer to a kadai and simmer till the gravy is slightly thick. Now add the saffron water and give it a mix. 

          Simmer further for a minute and switch off the flame. Garnish with a sprig of coriander leaf and relish with steamed rice. plain biryani, naan, tandoori roti or chapatti. 

                           Marinate the mutton with all the mentioned ingredients overnight. 

                       Heat oil & ghee in a pan. Temper with cinnamon, cardamom & cloves. 

                       Sauté for a few seconds. Add onion & sauté till light brown. 

                       Add marinated mutton & stir fry on a low flame till the oil separates.

                                  Add 1 cup water.

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

                                 Transfer to a kadai & simmer till the gravy is slightly thick. 

                       Add the saffron water & simmer for a minute & switch off the flame. 

                       Garnish with a sprig of coriander leaf & relish with steamed rice. plain

                       biryani, naan, tandoori roti or chapatti. 

Madurai Mutton Chukka

          This is a traditional dry mutton curry in the authentic Madurai style. Madurai is a region in the Southern Indian state of Tamil Nadu, known for its spicy veg. and non-veg. recipes. Chukka means dry and the mutton is cooked with a concoction of various spices that is dry roasted and freshly ground.

          This yummy preparation can be enjoyed with either steamed rice, plain Biryani, jeera rice, pulao, dosa, appam, idiyappam, parathas or chapatti. So go ahead and give it a try by following a step by step pictorial recipe to prepare this very popular dish.

          Madurai cuisine is almost similar to Chettinad cuisine, that is quite famous for its fiery flavors too.

           Shallots are generally used in this recipe for an authentic taste. On the other hand, curry leaves, used in abundance, gives out a nice aroma to the dish, 

• 400 gms. mutton on bones, cubed
• 2-3 tbsp. oil
• 1-2 tbsp. ghee
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 onions, chopped
• 8-10 garlic cloves, crushed
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 2-3 dry red chilies, few curry leaves & onion rings to garnish

 Chukka Spice Powder -  

• 2 tbsp. coriander seeds
• 7-8 dry red chilies 
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds

           Dry roast all the ingredients mentioned under 'chukka spice' for a minute on a low flame or till you get a nice aroma. Keep aside to cool. Then grind into a fine powder.

          Heat oil in a pan and fry the curry leaves & dry red chilies for the garnish. Drain and set aside. 

          In the same oil, sauté the ginger garlic paste, turmeric powder and red chili powder for a few seconds. 

          Add the mutton and salt. Mix everything well and sauté for 2 minutes. Add 1/2 - 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.

          Heat the ghee in a pan and fry the crushed garlic, onion and green chilies till light brown. Add the boiled mutton pieces and curry leaves. Give it a stir and now add 3 tbsp. of the prepared spice mix.

          Mix everything well and add the stock. Cover and simmer till the gravy turns thick. 

          Garnish with fried curry leaves and dry red chilies. Serve with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

                       Dry roast all the ingredients mentioned for a minute on a low flame or

                       till you get a nice aroma coming through. Keep aside to cool. 

                                 Then grind into a fine powder and keep aside.

                      Heat oil & sauté ginger-garlic paste, turmeric powder & red chili powder 

                      for a few seconds. 

                                  Add the mutton and salt. 

                                   Mix everything well and sauté for 2 minutes.

                                  Add 1/2 - 1 cup water.

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

                          Separate the mutton from the stock and keep aside.

                      Heat the ghee & fry the crushed garlic, onion & green chilies till light

                      brown. 

               

                                  Add the boiled mutton pieces & curry leaves. Give it a stir.

                                  Now add 3 tbsp. of the prepared spice mix.    

                                  followed by the stock. 

                                   Cover and simmer till the gravy turns thick. 

                             Garnish with fried curry leaves, dry red chilies and onion  rings.

           Serve with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.