Post Recipes of Mutton here -----

Mutton cooked with a saffron and yogurt coating is lovely, we have it with rice and apricots sometimes. Its declicious and very easy to make, no recipe as such, just follow your intuition.

( Curry Mutton or Goat ) Ingredients 2 pounds mutton 3 onions 1-bunch herbs 1 clove garlic 1-teaspoon salt 1/2-pound carrots 2 tablespoons curry powder 1-teaspoon sugar 2 tablespoons tomato ketchup 1 tablespoon fat Method Cut meat in pieces, fry lightly in fat, add curry powder and simmer in Water to cover with seasonings until meat is nearly tender (1 1/2 hours). Dice carrots and add. Continue cooking until meat and carrots are tender. This second recipe is more elaborate, but worth it. You'll probably have to look for coconut milk in an ethnic market. They Are sold in either bottles or cans. Actually, after I fry the meat, I put it in the crock-pot to cook all night Or all day. Before I used to parboil the meat in the pressure cooker to Tenderize it first.

This is new :D!!! ( ROGHAN JOSH ) Ingredients 500gms lamb 5 onions medium size 400gms tomato 20gms ginger 20gms garlic puree 1 large cardamon 4 green cardamons 1 cinnamon 4 cloves 4 black peppercorn 1 mace 1tsp coriander powder salt & red chillies to taste Method 1. Heat oil in the pan add green cardamon, large cardamon, cinnamon, clove, peppercorn and mace then add sliced onions and cook till almost brown. 2. Add chopped ginger, garlic puree and stir for some time or until brown. 3. Add tomatoes and cook on low fire, add salt, pepper and coriander powder, stir in the meat, keep cooking till well toasted, then add some warm water. 4. Cook for 20 minutes or till almost dry. Serve hot, garnish with red pepper and spring onion.

( BOILED LEG OF MUTTON WITH CAPER SAUCE ) Ingredients Leg of Mutton Joint 4 Carrots 6 Medium Onions (1 studded with cloves) 4 Sticks of Celery Bouquet Garni 2 Cloves Garlic Method Place mutton in a large pan of boiling, salted water. Add remaining ingredients and simmer for 30 minutes a pound. Serve the onions with the meat, first removing the cloves. Now make the caper sauce, basic béchamel (white sauce) to which you add the cooked celery (pureed) and a good tablespoon of capers together with a tbs., of vinegar from the caper jar and serve piping hot

I like this on very much! :) hope you'll try it. ( STEWED MUTTON ) Ingredients 800 g of mutton, 2 table-spoons of melted fat, a carrot, 2 onions, a table- spoon of tomato paste, greens, salt and spice to taste. For gamish: 500 g of potatoes, 300 g of boiled peas. Method Meat is cut in small pieces and fried in hot fat together with onion, carrot and tomato paste, then some broth and spice are added and all this is stewed to readiness. The ready meat is salted and strewed with greens. As garnish boiled potatoes and peas are served.

( Mutton Biryani ) Ingredients 750 g. mutton 350 g. basmati rice 1 cup fresh curd 2 large onions sliced 2 flakes garlic 3 large cardamoms 8 cloves 1 inch cinnamon 1 tbsp. ginger paste 2 tsp. black peppercorns 1 tsp. cumin seeds 1 tsp. chilli powder 1 tsp. coriander powder 1/2 tsp. nutmeg powder a pinch of turmeric salt to taste 100 g. ghee Method 1. Bring 750 ml. water to boil, add rice, salt and turmeric, cover and cook for 15 mins. till water is absorbed. 2. Heat ghee and fry half onions till brown, remove and keep aside, can fry raisins, pistachios and almonds and add (optional). 3. Add these to the rice. 4. Fry rest of onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and brown on high heat for 5 minutes, add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml. water, stir well, cover and simmer for about 10 minutes. 5. Remove from heat, stir in the curd and simmer for 5 minutes. 6. Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes. 7. Serve with raita. Delicious mutton biriyani is ready.