Archive for the ‘Mutton Recipes’ Category

Seekh Kebab is one of the most popular South Asian and Mughlai cuisines. With this article we are featuring easy preparation method of famous Seekh Kebab Recipe. 

Ingredients 

• 450 gm (1lb): Lamb minces
• Following should be all chopped together:
• 2 medium size: Onions
• 5 cloves: Garlic
• 1.5cm: (0.5 inch) of ginger
• 1-2: Green chilli (de-seeded)
• 2-4 sprigs: Fresh coriander 

Dry Masala:

• 2-3: Cardamoms (small, green, ground)
• 1-2: Cardamom (Black, ground large)
• A pinch to 1/2 a tbs: Chilli powder
• 1/2 a tbs: Salt
• 1/2 a tbs: Garam masala
• 1/2 a tbs: Cumin seeds (whole)
• 1 tbs: Dry coriander 

Seekh Kebab Preparation Method 

Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.

Take a large hand-full and make into a long kebab using the handle of a wooden spoon.

Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.

Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

Hyderabadi Biryani is a popular regional recipe. Lean how to prepare Hyderabadi Biryani. 

Ingredients:  

• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• Salt to taste
• 2 tsp Ghee 

How to make Hyderabadi Biryani:

Smear the pieces of meat with ginger-garlic paste.

Keep them to marinate for an hour.

In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.

Let the onions cool down and crush them.

Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.

Leave the meat as it is for 1 hour.

Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.

Now spread a layer of semi-cooked rice in a heavy bottomed vessel.

Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.

Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.

Now add the aromatic water in a circular motion over the rice layer.

Now tightly cover the vessel with a lid. Keep it on a low flame.

Remove the vessel from the flame exactly after 15 minutes.

Hyderabadi Biryani is ready to eat. Serve hot.

Mutton Khorma / Mutton Korma is a very popular recipe. Learn how to prepare Mutton Korma. 

Ingredients 

• 1 pack Foodland Chunky Boneless Cubes
• 100 gm thick / hung curds
• 1 tbsp Garam masala powder
• 150 gm Onion
• 8-10 Red chillies
• 1 tbsp Coriander whole
• 1 tsp Cumin seed
• 1 tsp Turmeric powder
• 2 tbsp Roasted khus khus
• 10 gm Ginger
• 10 gm Garlic
• 8 Pepper corns
• 6 Cloves
• 2 gm Cinnamon
• 4 Cardamoms
• 20 gm Copra (grated)
• Salt to taste
• 30 gm Ghee 

Preparation Method of Mutton Korma 

Clean and rinse the meat. Drain well.

Marinade in beaten curd, salt and garam masala powder. Peel and slice the onions thinly.

Grind together the spices to smooth paste.

Heat the ghee and fry the onions to a deep brown colour. Add the ground paste and continue to stir fry till the masala is cooked and the ghee starts oozing out. Now add the meat and mix well. Fry for a few minutes more, and then add the remaining curd and sufficient water to form the gravy.

Simmer on a slow fire for about 40 minutes or until the meat is tender. Alternatively, cook the meat in a pressure cooker. Allow the gravy to thicken and then remove from the fire.

Garnish with chopped coriander leaves.

Serve hot with rice and Indian breads. 

Preparation time: less than 30 mins

Cooking Time: 45 mins

Serves: 3

Ingredients 

• 1 pack Foodland Mutton Chops
• 2 gm White pepper powder
• 2 tbsp Worcester sauce
• 2 tbsp Red wine(optional)
• 1 tbsp Mustard paste
• 1 tbsp Chopped rosemary
• 1 tbsp Olive oil
• 1 Beaten egg
• 2 tbsp Flour
• 50 gm Dry bread crumbs
• Oil for frying
• Salt to taste 

Preparation Method of Crumb Fried Mutton Chops 

Beat the meat lightly to flatten and tenderize.

Combine the ingredients for the marinade (salt to olive oil) and add the chops to the marinade.

Keep aside for 4-6 hours or even overnight. Dust each chop carefully with flour. Dip in beaten egg and then coat evenly with dry bread crumbs. Press firmly and refrigerate for an hour.

Heat oil in a pan and cook the chops on both sides on a slow fire till golden brown and crisp.

Serve with brown sauce or ketchup and mashed/fried potatoes and a salad. 

Preparation time: Overnight marination

Cooking Time: 10 mins

Serves: 4