Shahi Mutton Kasuri (Mutton cooked with Dry Fenugreek Leaves)

 

            Check out this delicious Shahi Mutton Curry made with some crushed kasuri methi (dry fenugreek leaves), yoghurt and almond paste for a rich & creamy gravy. It is a good option when fresh methi leaves are unavailable. This dish is a perfect party recipe and apt for special occasions.

           I preferred mustard oil for cooking, but you may use any other oil you wish. Enjoy it with either steamed rice, plain biryani, jeera rice, tandoori roti, naan or chapatti. So check out the step by step pictorial recipe to prepare this delicacy. 

Marination - 

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

Other Ingredients - 

• 3-4 tbsp. oil
• 1 tbsp. ghee
• 2 dry red chilies
• 3 green cardamoms
• 2 black cardamoms
• 6 cloves
• 1" cinnamon stick
• 2 bay leaves
• 2 onion, chopped
• 1/4 cup tomato puree
• 1 cup water
• 2 tbsp. almond paste 
• 1 tsp. dry roasted kasuri methi 
• coriander leaves, a pinch of dry roasted kasuri methi, onion rings & a drizzle of cream 

          Marinate mutton with all the mentioned ingredients overnight or for a minimum of 3 hours.

          Heat oil and ghee in a pan and temper with dry red chilies, cardamoms, cloves, cinnamon and bay leaves.

          Add the onion and stir fry till light brown. Now add the tomato puree and sauté for a minute. 

          Then add the marinated mutton and cook, covered, on a medium flame till the oil separates.

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

         Transfer the contents to the pan. Add the almond paste and kasuri methi. Simmer for 1-2 minutes and then add coriander leaves. Give it a stir and then transfer to a serving dish. 

          Garnish with a pinch of dry roasted kasuri methi, coriander leaves, onion rings and a drizzle of some cream. 

          Enjoy with steamed rice, jeera rice, plain biryani or any flat Indian bread like naan, tandoori roti or roomali roti

                                Marinate mutton with the mentioned ingredients overnight.

                         Heat oil + ghee & temper with dry red chilies, cardamoms, cloves, 

                         cinnamon & bay leaves.

                                   Add the onion and stir fry till light brown.

                                 Now add the tomato puree and sauté for a minute. 

                           Add the marinated mutton & cook, covered, on a medium flame.....

                                  ...... till the oil separates.

                                  Add 1 cup water.

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

                      Transfer the contents back to the pan. Add the almond paste & kasuri 

                      methi. 

                                 Simmer for 1-2 minutes and then add coriander leaves. 

                       Garnish with a pinch of dry roasted kasuri methi, coriander leaves, onion 

                       rings and a drizzle of some cream. 

        

                    Enjoy with steamed rice, jeera rice, plain biryani or any flat Indian bread 

                    like naan, tandoori roti or roomali roti

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. 

Shahi Mutton Kasundi (Mutton in Creamy Mustard Gravy)

          This is a real shahi dish where mutton is cooked in a creamy mustard gravy. It goes well with pulao, jeera rice, plain Biryani, tandoori roti, naan or any Indian bread. 

          In this recipe, I have added kasundi (bottled Bengali mustard sauce), yoghurt and almond paste to make the consistency more rich and creamy. So you have an easy and a yummy mutton curry to relish. 

          In case of non-availability of kasundi, you can use some homemade ground mustard paste. So go ahead and try this delectable dish and relish with any form of rice preparation or Indian bread. So check out the step by step pictorial recipe to prepare it.

           I marinated the mutton with yoghurt, ginger-garlic paste, and other dry spices before continuing with my cooking process. The end result was simply awesome with a hint of mustard flavour and the creaminess coming from the ground paste of almonds. It is a great party recipe for special occasions. 

• 500 gms. mutton with bones, 
• salt to taste
• 1 cup yogurt, beaten
• 1 tsp. turmeric powder
• 1 tbsp. ginger-garlic paste
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 3 tbsp. mustard oil
• 2 dry red chilies, broken
• 2 bay leaves
• 1 tsp. whole garam masala (cardamoms, cinnamon & cloves)
• 3 onions, chopped
• 2-3 green chilies
• 2 tbsp. almond paste 
• 3 tbsp. kasundi paste
• 1 tbsp. coriander leaves, chopped

           Marinate the mutton with ginger-garlic paste, yoghurt and all the dry spices overnight or for a minimum of 3 hours.

          Heat oil in a pan and temper with bay leaves, dry red chilies and whole garam masalas. Add the onion and sauté on a medium flame till light brown.

          Now add the marinated mutton and continue to simmer, covered till almost dry. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Transfer the contents to the pan. Add the almond paste, kasundi and green chilies. Bring it to a boil and simmer for a minute. Switch off the flame and transfer to a serving dish. 

          Garnish with coriander leaves and serve either with plain steamed rice, jeera rice, plain biryani,  pulao, tandoori roti, naan or any fried Indian bread.           

                       Marinate mutton with ginger-garlic paste, yoghurt & all the dry spices 
                       overnight or for a minimum of 3 hours.

                    Heat oil & temper with bay leaves, dry red chilies & whole garam masalas.

                       Add onion & sauté on a medium flame till light brown.

                       Add marinated mutton & simmer, covered till almost dry. 

                     Add 1 cup water & pressure cook for 15-20 minutes on low flame after the 
                     first whistle. 

                       Transfer the contents to the pan. Add almond paste, kasundi

                       & green chilies. Bring to a boil & simmer for a minute. 

                      Garnish with coriander leaves & serve with steamed rice, jeera rice, 
                      plain biryani,  pulao, tandoori roti, naan or any Indian bread.           

Lemon Chicken

          Looking for an easy and a citrus flavoured chicken curry? Then here is a simple recipe with minimum of spices. Light on your tummy and good for the kids too, as it is not spicy. You can adjust the amount of green chilies according to your preference. 

          If you want a soup like consistency increase the quantity of water. Relish with plain steamed rice, jeera rice, pulao, plain biryani or just plain chapati. So check the step by step pictorial recipe to prepare it.

• 500 gms. chicken on bones, curry cut
• 2-3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 2 green chilies, slit
• 3 tbsp. coriander leaves, chopped
• 8-10 kaffir lime leaves
• juice of 1/2 lime

          Heat 2 tbsp. oil in a pan and fry the chicken till light brown. Keep aside. 

          Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.  Add the onion and garlic and sauté till light brown.

          Add the coriander leaves, coriander powder, slit green chilies, salt and turmeric powder. Sauté for a few seconds. 

          Now add the fried chicken, kaffir lime leaves and 1 & 1/2 cups water and cook, covered on low flame till the chicken is cooked and the gravy is slightly reduced.

          When done, add lemon juice and simmer for another minute. Switch off the flame and transfer to a serving dish. Serve with plain steamed rice, jeera rice, pulao, plain biryani or just plain chapati.

                      Heat 2 tbsp. oil & fry the chicken till light brown. Keep aside. 

                     Heat remaining oil & temper with cumin seeds. Then add onion & garlic
                     and sauté till light brown.

                    Add coriander leaves, green chilies & all dry spices. Sauté for few seconds. 

                     Add fried chicken, kaffir lime leaves & 1 & 1/2 cups water & cook, 
                     covered on low flame till chicken is cooked & gravy is slightly reduced.

                       When done, add lemon juice & simmer for another minute.

                      Serve with plain steamed rice, jeera rice, pulao, plain biryani or just
                      plain chapati.