Mutton

Srividya Dantuluri

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4 min read

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Nov 26, 2023

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Gongura Mutton

1. Make mutton curry like normal. Once the pieces are fried and u add the water go to the next step.
2. In a separate kadai add oil and just the gongura leaves. Once they are cooked, mash them up with a spoon.
3. Add the mash to the gravy and cook until reduced.

Kheema

1. In a pressure cooker, add oil, slit green chillies, curry leaves and fry.
2. Add cashew and finely chopped onions and fry. Add ginger garlic paste and fry.
3. Add kheema and cook on high for 4 mins.
4. Add chopped tomatoes and cook under medium low for 5 mins.
5. Add turmeric, salt, chilli powder, garam masala, cumin powder, coriander powder, 1 small spoon khus khus powder and fry a bit. Add some water and cook for 5 whistles.
6. Remove the lid, increase the flame to high, add lot of water and adjust spices. Add Kashmiri chilli powder and kasuri methi, coriander and pudina leaves. Cook until oil floats. There should be quite a bit of gravy because the dish dries up after cooling.

Liver Fry

1. Marinate the liver overnight with ginger garlic paste and chilli powder. The chilli powder should be on the higher side. Marinate by mixing with hand for about 6 to 7 minutes.
2. Heat oil in a pan. Add finely sliced onions, fry until they are semi crisp.
3. Now add green chillies and curry leaves, fry until the chillies have a nice white layer.
4. Add the marinated liver, toss well for 3 minutes.
5. Cover the lid and cook for 7 to 10 minutes. The liver should be easy to cut with a spoon. If it’s too hard, pressure cook.
6. Add turmeric, mix and cook with closed lid for 2 mins. The oil will start separating.
7. Add salt, toss well. Again close the lid for 2 mins.
8. Add garam masala, coriander powder. Toss well, and cook with closed lid for 3 mins.
9. Because of the closed lid, oil separates taking some of the masala with it. Finally the liver is tender and the masala, onions, green chillies and curry leaves are crispy.

Mutton Pepper Roast

1. Marinate the mutton using ginger garlic paste, curd, salt, chilli powder, turmeric.
2. After marination, add a mint leaves and coriander leaves to the mutton.
3. In a pressure cooker add oil and ghee. Add the mutton and fry for 10 mins, add water and cook for 5 to 6 whistles.
4. In a kadai, add oil and ghee in equal quantities. To the oil + ghee, add cashew and fry until they turn brown. Take them out.
5. Add biryani leaf and thinly sliced onions and fry until onions turn brown.
6. Add the cooked mutton along with the water and mix well. Add coriander powder, garam masala, Kashmiri red chilli powder and mix well. Adjust the rest of the spices.
7. Once the water evaporates and the oil separates, add curry leaves, mint leaves, coriander leaves, the fried cashew and whole green chillies and mix well. Cook for two minutes.
8. There is not too much gravy in this recipe.

Rogan Josh

1. Marinate mutton overnight with salt, turmeric, ginger garlic paste, chilli powder and lemon juice. 2 hours before cooking, remove from fridge and mix in raw papaya paste.
2. In a kadai, add finely chopped onions and fry until they turn dark brown. Add dry masalas and fry a little more. Add ginger garlic paste and fry until it is no longer raw. Add the mutton and fry it on medium flame.
3. Once the mutton starts leaving water and oil, add generous amount of water and boil on medium flame with a closed lid for 1 hour 15 mins.
4. In a bowl, take curd, add kashmiri chilli powder, turmeric, salt, coriander powder, cumin powder, dry curry leaves, pudina and mix well. Add the curd mixture to the mutton and cook on medium flame until the pieces are ready to fall off the bone and the gravy is slightly thick.