Mutton recipes

Eid-ul-Azha Special

Ingredients:-

Lamb chops ——- 1kg yogurt ——- 1 cup Salt ——- To taste Red chilli ——- 2 tsps crushed Black salt ——- 1 tsp Poppy seeds ——- 2 tsps make a paste Mango powder (amchur) ——- 2 tsps Vegetable oil ——- 200gms(1 1/2 cups) Green chilies ——- 8-10 make a paste Ginger Paste ——- 1 tsps Garlic Paste ——- 1 tsps Tomato ——- 1/2 kg make a paste Onions ——- 2-3 medium make a paste

Tandoori Lmab Chops recipe for Eid Al-Adha dinner

Method:-

1. Clean all the fat from chops and wash them. Then mix all the above
   ingredients and oil in the yogurt, mix well and marinate chops for at least 5 hours.
2. Now chops are ready to cook. you can cook them in a grill or in a frying pan. Just put little bit of oil in the frying pan on low heat.
3. Then put all the chops on it and cover with lid. After 5-6 minutes change their side and put the lid back on.
4. Let them cook for an other 10 minutes then put in a plate and garnish with green coriander.
5. serve with chutney or sauce.

Ingredients:-

Method:

1. Mix together all the ingredients and marinate lamb in it for 12 hours.
2. Slow cook in a hot tandoor or on open charcoal for 50 minutes.
3. Server with onion wedges, onion rings and salad

INGREDIENTS:-

• Mutton/beef ——- 1/2 k.g, big pieces.
• Salt ——- To taste
• Dry ginger root ——- 1 tbsp
• Fennel powder ——- 1 tbsp
• Water ——- 2 cups, for boiling

FOR GRAVY:-

• Youghurt ——- 1-1/2 cups
• Ghee ——- 1/2 cup
• Garam masala whole ——- 1tsp
• salt ——- To taste
• Red chilli powder ——- 1/2  tsp
• Cardamoms ——- 4-5, crushed

Method:-

1. Boil mutton/beef with salt, dry ginger root and fennel till it tenderizes.
2. In a wok, heat ghee, add yoghurt and fry the mixture.
3. Add mutton and garam masala, cardamon powder, salt, red chilli powder and cook for 15 minutes
4. Garnish and serve hot with Chapati or Nan.

Ingredients:

• Lamb pieces ——–500 gms
• Olive oil ——–2tbsp
• Tomato, chopped ——–1 cup
• Lemon juice, chopped coriander ——–1 tbsp each
• Chopped garlic, Tomato paste ——–1 tbsp each
• Salt, Black pepper powder ——–1tsp each 

Method:

1. Boil lamb in a pot with water until almost done. Drain and keep aside.
2. Heat olive oil in a separate pan and sauté garlic and coriander for about two minutes.
3. Add tomato paste and cook further.
4. Add lamb cubes, season with salt and pepper. Cook until done.
5. Sprinkle lemon juice over and serve hot with white rice.

Ingrediants:

• Lamb chops Pieces —— 1 Kg
• peper   —— 5 gms
• Salt   —— 15 gms or to taste
• Chilies   —— 20 gms
• Garlic   —— 25 gms
• tomato   —— 45 gms
• Onion   —— 100 gms
• Olive oil  —— 125 ml
• Juce of two lemon

Method:

1. Beat lamb chops with a mallet or wooden handle of a knife and keep aside.
2. In a blender add onion, chilies,tomatoes and blend to paste.
3. Now add salt, peper, lemon juice and olive oil to the blended mixture and mix well.
4. Add lamb chops to the marinade and keep aside for atleast 4 to 6 hours.
5. Grill or Pan fry well on both sides till cooked.
6. served with Chapati and green chutney.

Ingrediants:

• Mutton  —— 1 KG
• Mustard Seds —— 150 gms
• Garlic paste —— 100 gms
• Yogurt  —— 100 gms
• Green Chilies  —— 10 gms
• salt  —— To tase

Method:

1. Soak mustard seeds in water the night before, four 4 hours.
2. Then, grind them along with five green chilies and store the paste in glass bowl, covered with cold water, overnight.
3. Marrinate mutton with 100 gms garlic paste, yogurt and salt for 4 hours. In a heavy bottomed vessel, put the marinated meat along with the marinade and cook on a low flame till done.
4. stirring regularly to keep it from sticking to the bottom of the pan.
5. When done, take the meat off the flame, drain the mustard paste and add to the meat.
6. Add mustard oil, remaining chilies and place the meat on fire again cook for 10 minutes.
7. Now ready to servre with Nan and Raita ( Yogurt chutney )