New Mutton recipes

Ingredients:-

• 2.5 kg —- leg of lamb, bone (for the jerk seasoning)
• 6 —- sabz piyaz
• 2 red —- peppers
• 1 tsp —- ground all spice
• 1 tbsp —- thyme, chopped
• 2 tsp —- ground dal chini
• 1 tsp —- jaiphal, grated
• 1tsp —- brown sugar
• 1.5 tsp —- salt
• 1 tsp —- freshly ground black pepper
• 75 ml —- vinegar
• 1 tbsp —- oil

For the guava dipping sauce

• 175 gm —- guava jelly
• 1 —- head lehsan
• 1 tsp —- olive oil
• 2 tbsp —- vinegar
• 1 tsp —- hot pepper sauce

Food preparation:

1. Place the ingredients for the jerk seasoning into a blender and whiz to a thick paste.
2. Rub the jerk seasoning and salt thoroughly into the lamb.
3. Cover and marinate into the fridge over night.
4. Set the oven to 180 C. rub the crushed garlic on the inside of the lamb leg.
5. Roll up the leg and tie in three places to secure.
6. Roast for 45 minutes for medium/ rare (add about 15 minutes for well/ done).
7. To make the dipping sauce, cut of the top of a whole head of garlic.
8. Pour over the olive oil, wrap it in foil and roast for about 15/ 20 minute, until soft.
9. Squeezed the garlic cloves out of their skins and crush them ion a sauce pan.
10. Add the guava jelly and vinegar. Stir until the guava jelly has dissolved, add the hot pepper sauce and bring to a simmer.
11. Cook for 5 minutes.
12. Allow the lamb to rest for 10 minutes before carving.
13. Just before serving, stir the parsley and coriander into the sauce.
14. Slice the lamb and serve immediately with the warm sauce.

Ingredients

• 500 gms mutton with bone marrow
• 200 gms sliced onion
• 2 gms whole garam masala
• 300 gms ginger-garlic paste
• 150 ml oil
• 1.5 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 100 gms tomato puree
• 100 gms yoghurt
• Half tsp cumin powder
• Half tsp garam masala powder
• 500 ml water
• Salt to taste

Nalli Rogan josh Preparation:

1. Heat oil in a saucepan & splutter whole garam masala.
2. When it begins to brown Add onion.
3. Sauté till brown. Add ginger-garlic paste, sauté & than add mutton Pieces.
4. Mix well & add water. Simmer till onion dissolves.
5. Add all the coriander, Turmeric & chili powder.
6. Cook on high heat for ten minutes & then reduce the flame.
7. Add yogurt, mix & add tomato puree.
8. When the mutton is done add cumin & Garam masala powder.
9. Remove from heat & serve hot.

Ingredients

• 750 gms mutton, cut into 1 inch cubes
• ½ cup dried lentils
• 1 tbsp olive oil
• 2 cups chopped onion
• 2 medium garlic cloves, crushed
• 1 medium tomato, cut into eight wedges
• 1 tsp ground cumin
• 10 hara dhanya sprigs
• 2 tbsp chopped leaves
• 4 cups wshed, ready-to-eat spinach
• Salt & pepper to taste

Mutton and Lentil tagine Preparation:

1. Heat oil in a medium-size non-stick skiller over high heat.
2. Add mutton cubes & brown for 2 minutes, ensuring they are browned all over.
3. Remove to a plate.
4. Add onion, garlic, tomato, cinnamon, cumin, salt & pepper.
5. Cook for a minute. Add 2.5 cups water, 10 springs hara dhanya & lentils.
6. Bring to a simmer, reduce heat to medium, cover with a lid & gently simmer for 20 minutes. (The water should be absorbed).
7. Remove hara dhanya springs, stir in mutton & spinch & cook for 2 minutes.
8. Divide between 2 dinner plates & sprinkle with chopped dhanya.

Ingredients

• 1 kg —- mutton, small cubes
• 4 —- Tomatoes (chopped)
• 4-5 —- Onions (finely chopped)
• 3-4 —- Green chilies (chopped)
• 1 tsp —- Ginger-garlic paste
• ½ tsp —- Turmeric powder
• 1.5 tbsp —- gur ( jiggery )
• 2-3 tbsp —- ghee or oil
• 2 cups —- water
• Coriander leaves (chopped)
• Salt to taste
• 5-6 —- Potatoes

Mutton fried boti Preparation:

1. Heat oil or ghee in a pan. Add onions and sauté until golden.
2. Add chili powder, turmeric powder, and ginger-garlic paste.
3. Stir for about one minute.
4. Now add the mutton cubes and cook until the meat gets a light brown color.
5. Add chopped green chilies, tomatoes, water and salt as required, stir it.
6. Bring it to a boil.
7. Cook for 30-40 minutes over low heat.
8. Mix jiggery ( gur ) and vinegar with it.
9. Cook again for about 5-6 minutes.
10. Remove it from the heat. Garnish it with chopped coriander leaves.
11. Mutton Boti is ready.
12. Now cut 6-7 large potatoes into very thin straws.
13. Soak them in chilled salty water for few minutes.
14. Drain the water and dry the straws.
15. Deep fry the straws in boiling ghee or oil, until golden brown.
16. Remove excess oil from potato straws and server with Fried Boti.

Ingredients:-

• 1 kg mutton
• 1 onion chopped
• 1 tomato chopped
• 4 tbsp oil
• ¼ tsp haldi powder
• 2 tsp chili powder
• 1 tbsp dhaniya powder
• 1.5 tsp adrak/ lehsan paste
• 8 whole kali mirch
• 4 laung
• 2 ilaichi (large & cloves)
• ¼ tsp zeera
• Salt (as desired)

Food preparation:

1. Brown the onion in oil. Add water, tomato and masala.
2. Stir till water dries.
3. Add meat and cook till water dries again.
4. Add 4 glasses of water, cover and let cook till meat is done.
5. Server with Nan and green salad

Ingredients:-

• 800 gm —– boneless mutton
• 4 —– Onions
• 4 —– Tomatoes
• 1 tsp —– Haldi powder
• 1 tsp —– Red chili powder
• 1 tsp —– Mustard seeds
• ½ tsp —– Methi seeds
• 1 tsp —– Saunf
• 1 tsp —– Kalonji
• 5 —– Laung
• 2 tbsp —– Adrak (chopped)
• 2 tbsp —– Lehsan (chopped)
• 8 Red —– chili
• ½ cup —– Chopped coriander
• 7 tbsp —– Mustard oil
• 1 tsp —– Salt

Food preparation:

1. Wash and cut the mutton into 1.5 inch size pieces.
2. Peel and chop the onion. Chop the tomatoes, roast the whole spices separately and grind together coarsely.
3. Heat oil in the thick-bottom pan to smoking point, cool and again heat the oil.
4. Cook the onions till brown. Add the chopped ginger- garlic.
5. Mix well.
6. Add coarsely ground masala powder.
7. Cook for a half minute, stirring all the time.
8. Add mutton, cook on high heat till mutton pieces are well brown add the tomatoes, turmeric powder, red chili powder and salt and mix well.
9. Cook till oil leaves the masala.
10. Add sufficient quantity of water (about 2 ½ cups), bring it to a boil and cover.
11. Cook till the mutton is fully done.
12. Adjust the seasoning and serve hot garnish with hara dhaniya.

Ingredients:-

• 250 gms —– Lamb Chops
• 50 gms —– Lamb, minced
• 100 gms —– Assorted vegetables, boil and minced
• 5 gms —– Salt
• 15 gms —– Pepper powder
• 10 gms —– Fresh mint
• 20 gms —– Thyme
• 20 ml —– Worcestershire sauce
• 1 —– Lemon
• Mashed potatoes and mint sauce to serve.

Method:

1. Mix minced lamb, vegetable salt, pepper, mint, Worcestershire sauce and thyme.
2. Slit chop along the bone to make a pocket.
3. Stuff a portion of the minced mixture into it. Marinate lamb cutlets with salt, pepper and lemon juice.
4. Keep aside for three hours.
5. Coat with thyme leaves and cook in frying pan on slow flame for 10 minutes.
6. Arrange in a plate, serve with mint sauce, mashed potatoes and boiled vegetable.

Ingredients:-

• Mutton leg —- 1 kg cut into big pieces
• Raw papaya —- 2 tsp
• Salt —- as required
• Black pepper —- as required

For gravy:

• Salt —- as required
• Onion —- 3 browned and crushed 
• Yogurt —- 1 ½ cups
• Ghee —- 4 tbsp
• Bay leaves —- 2
• Warm water —- as required

Make a paste:

• Onion —- 2 
• Cinnamon —- 1 inch piece
• Poppy seeds —- 1 tsp

Method:

1. score mutton pieces with a fork.
2. Rub salt, black pepper and papaya on mutton pieces and leave to marinate
   for 4-5 hours.
3. Heat ghee and roast mutton piece till brown on both sides and keep aside.
4. In the same ghee, add onion paste, salt, bay leaves and half crushed onion and roast till done well.
5. Now add warm water and mutton piece and cook till meat tenderize.
6. Now add
   yogurts, cardamoms and remaining onion and fry for further 5-7 minutes.
7. Serve hot with Naan

• 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