Soya Mutton Curry

 

             If you are in the mood to try out something different with the mutton gravy, then do make this Soya Mutton. I added some leftover soybean curry along with the usual spices and surprisingly it turned out real yummy, just the way I wanted. 

          It is a great party recipe and is apt for special occasions. This recipe is very easy, where you just have to marinate, simmer and pressure cook. Enjoy it with steamed rice, jeera rice, pulao, naan, tandoori roti or just plain chapattis. So check out the step by step pictorial recipe to prepare this fusion recipe.

          As I was on the lookout for a new version of a mutton curry, other than the usual stuff, I hit upon the idea of including the leftover soybean curry. You can also use some soaked & drained soybean. However, make sure to marinate it overnight for a juicy delicacy. 

          I kept it very simple with just 3 easy steps that you need to follow - marinate, simmer & pressure cook and in no time you have a new creation to be devoured with any form of rice or Indian bread. Bon Appetit!!!

Ingredients - 

• 500 gms. mutton with bones, curry cut
• 1 large potato, cut into half
• 1 & 1/2 cups leftover cooked soybean curry
• 2 tbsp. oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 1-2 bay leaves
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tomato, chopped
• 1 tbsp. coriander leaves, chopped
• few onion rings 

Marination - 

• 1 tbsp. ginger-garlic paste
• salt to taste 
• 2 tbsp. red chili powder
• 1 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt

          Marinate the mutton with all the mentioned ingredients overnight or preferably 3-4 hours. 

          Heat oil and ghee in a pan. Fry the potatoes till light brown. Keep aside. 

          Temper the same oil + ghee with bay leaves, cinnamon, cardamoms and cloves. 

          Add the onion and sauté till light brown. 

          Then add the tomatoes and cook, covered till it is mashed. 

          Now add the marinated mutton and sauté till oil separates.

          Now add the leftover cooked soybean curry and mix well.

          Then add the fried potatoes and 1 cup water. 

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

         When done, garnish with coriander leaves and onion rings.

         Serve with steamed rice, jeera rice, pulao, naan, tandoori roti or just plain chapattis. 

                     Marinate the mutton with all the mentioned ingredients overnight or 

                     preferably 3-4 hours. 

                        Heat oil & ghee in a pan. Fry the potatoes till light brown. Keep aside. 

 

                     Temper the same oil + ghee with bay leaves, cinnamon, cardamoms & cloves. 

                                   Add the onion and sauté till light brown. 

                                  Then add the tomatoes and cook, covered till it is mashed. 

                                  Now add the marinated mutton and sauté till oil separates.

                                  Now add the leftover cooked soybean curry & mix well.

                                 Then add the fried potatoes and 1 cup water. 

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

                                  When done, garnish with coriander leaves and onion rings.

                       Serve with steamed rice, jeera rice, pulao, naan, tandoori roti or just 

                       plain chapattis. 

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. 

Chaa Gosht (Mutton Curry - Himachali Style)

       
          This is a very delicious mutton curry from the hill state of Himachal Pradesh. Mild in flavor, it is cooked in a buttermilk and roasted gram flour based gravy with a wide array of aromatic spices. 

          It is cooked in mustard oil for that authentic touch and is relished with any type of Indian bread or rice. So this would be a perfect party special that can be enjoyed with family and friends. So check out the step by step pictorial recipe to prepare it. 

• 400 gms. Mutton with bones, curry cut
• 2 bay leaves
• 3-4 green cardamoms
• 5-6 cloves
• 1" cinnamon stick
• 2 Kashmiri red chilies
• 2 onions, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1/4 tsp. asafoetida
• 2 cups buttermilk
• 2 tbsp. gram flour
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 3 tbsp. mustard oil
• 1/2 tsp. cumin seeds

          Boil the mutton along with bay leaves, cinnamon, cardamoms, cloves, dry red chilies and 1 cup water till done. (You can pressure cook for 20 minutes on a low flame after the first whistle).

          Heat 2 tbsp. oil and fry the ginger and garlic for a minute. Then add 3/4 of the onion and sauté till light brown.

          Add the salt, 1/2 tsp. turmeric powder and coriander powder. Mix everything well and keep aside to cool. Grind to a fine paste along with the red chilies that was boiled along with mutton.

         Dry roast the gram flour, cumin powder and rest of the turmeric powder till you get a nice aroma. Add the buttermilk and bring it to a boil. Simmer on a medium flame till it slightly thickens.

          Now add the ground paste and the mutton stock. Mix well and bring it to a boil. Simmer for another 2-3 minutes.

          Add the mutton and cook, covered for another 2 minutes or till you get the desired consistency. 

          Heat the remaining oil in another pan and temper with cumin seeds. Sauté for a few seconds and add the remaining onion. 

          Fry till light brown. Pour this tempering over the mutton gravy and stir well. Garnish with a mint sprig.

          Serve along with steamed rice, jeera rice, pulao plain biryani, naan, tandoori roti, kulcha or just plain chapatti. You can also have with dosa, appam or idiyappam.

                  Boil mutton with bay leaves, cinnamon, cardamoms, cloves, dry red chilies 
                  & 1 cup water till done.

                                Heat 2 tbsp. oil & fry ginger & garlic for a minute. 

                                Then add 3/4 of the onion & sauté till light brown.

                   Add salt, 1/2 tsp. turmeric powder & coriander powder. Mix well & keep aside
                   to cool. Grind to a fine paste with red chilies that was boiled along with mutton.

                    Dry roast gram flour, cumin powder & rest of the turmeric powder till 
                    you get a nice aroma. 

                    Add buttermilk & bring to a boil. Simmer on med. flame till slightly thick.

                 Add ground paste & mutton stock. Mix well & bring it to a boil. Simmer for
                 another 2-3 minutes.

                      Add mutton & cook, covered, for another 2 minutes or till you get the
                      desired consistency. 

                  Heat remaining oil in another pan & temper with cumin seeds. Sauté few
                  seconds & add remaining onion. Fry till light brown. Pour this tempering 
                  over the mutton gravy & stir well. 

                 Garnish with a mint sprig.  Serve with steamed rice, jeera rice, pulao, plain
                 biryani, naan, tandoori roti, kulcha or plain chapatti. You can also have with
                 dosa, appam or idiyappam.

Lahori Mutton Curry

         
          Here is a delicious weekend lunch / dinner menu of Lahori Mutton Curry that is perfect with any type of Indian bread or rice. This is a very popular Pakistani recipe very much served now-a-days in most of the restaurants. Now you can very well prepare it in your kitchen. by following an easy step by step pictorial recipe.

• 500 gms. mutton with bones, cut into desired size
• salt to taste
• 1 tbsp. ginger-garlic paste
• 1 tsp. raw papaya paste
• 1 tbsp. coriander-cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 2 tbsp. oil
• 1" cinnamon stick
• 3 green cardamoms
• 6 cloves
• 1 tsp. garlic, chopped
• 2 onions, chopped
• 1 tomato, chopped
• 1 tsp. tomato paste
• 1 tbsp. fried cashew powder / paste
• 1 tbsp. fried onion powder / paste
• 1/2 cup yoghurt
• 1-2 tsp. ghee
• 1/2 tsp. garam masala powder
• 1 tsp. crushed kasuri methi (dry mint leaves)
• pinch of nutmeg powder
• pinch of mace powder
• 3 whole dry red chilies
• few onion rings to garnish (opt)

          Marinate the mutton with 1/2 tsp. salt, ginger-garlic paste, raw papaya paste, turmeric powder, red chili powder, turmeric powder and coriander-cumin powder overnight.

          Heat oil in a pan and temper with cinnamon, cardamoms and cloves. Saute for a few seconds. Then add the garlic ad fry till light brown.

         Now add the onion and continue to fry till light golden in colour. Add the tomatoes and the tomato paste. Saute well till it is mashed.

          Add the marinated mutton, cashew powder, fried onion powder, yoghurt and ghee one after the other. Mix everything well and cook on a medium flame till the moisture evaporates.

         Add 1/2 cup water and remaining salt to taste. Pressure cook for 20-25 minutes on a low flame after the first whistle. 

          When done, add the whole dry red chilies, garam masala powder, mace powder, nutmeg powder and kasuri methi. Mix well and bring it to boil. Switch off the flame.

          Cover for 5-10 minutes. Garnish with onion rings and serve with plain steamed rice, plain Biryani, jeera rice, pulao, tandori roti, rumali roti, naan or just plain chapatti.





Note-

1. I have kept the oil and ghee to a minimum. But if preferred, you can increase it according to your preference.

                     Marinate mutton with 1/2 tsp. salt, ginger-garlic paste, raw papaya paste, 
                     turmeric powder, red chili powder, turmeric powder & coriander-cumin 
                     powder overnight.

                   Heat oil & temper with cinnamon, cardamoms & cloves. Sauté few sec. 

                               Then add garlic & fry till light brown.

                                Add onion & continue to fry till light golden in color. 

                                Add tomatoes & tomato paste. Sauté well till it is mashed.

                                Add marinated mutton, 

                                cashew powder, fried onion powder, 

                                yoghurt and 

                         ghee one after the other. Mix well & cook on a med. flame till dry.

                               Add 1/2 cup water & remaining salt to taste. 

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

                                When done,

                    add whole dry red chilies, garam masala powder, mace powder, nutmeg
                    powder & kasuri methi. Mix well & bring it to boil. Switch off flame.

                     Garnish with onion rings & serve with plain steamed rice, plain biryani,
                     jeera rice, pulao, tandoori roti, rumali roti, naan or just plain chapatti.