Laal Maans(Rejasthani Style Hot Spicy Mutton Curry)

Laal Maans is a hot and spicy meat curry from Rajasthan. Traditionally, laal maans was made with wild game meat, specially  the dish was cooked after the hunt using dried mathania red chillies,whole spices and kachari. Kachari,a wild variety of cucumber which tenderizes meat and also gives some tangy taste.Dry red chillies were used to veil the gamy odur of the meat.

Shami Kebab

Awadhi Mutton Biriyani (easy way to make awadhi biriyani at home)

Biriyani is a rice -based dish cooked with spices and chicken,mutton,egg,shrimp,fish and vegetables also. Biriyani comes from the Persian word  BERYA(N) which means fried or roasted.It is very popular dish in India. Biriyani was introduced in India in the era of Mughal. It was one of the famous dish in the kitchen of the Mughal Emperor,.that's why it is called Mughlai Cuisine.

Mutton Chap (Slow cooked mutton ribs)(Bengali Style )

MUTTON KEEMA STUFFED CHICKEN POTLI KEBAB (MUTTON MINCED STUFFED CHICKEN TRADITIONAL INDIAN BAG SHAPED KEBAB)

GALOUTI KEBAB (TAWA FRIED PATTIES MADE WITH MUTTON MINCE )

MUTTON ROGAN JOSH (KASHMIRI SPECIAL MUTTON CURRY )

Mutton Rogan Josh is a signature dish of Kashmiri Cuisine...here meat is   cooked with spices  and yogurt The use of Kashmiri  red chillies gives a nice red colour to the curry.It derived  the name from Persian  words,Rogan means "oil"and Josh means "intense heat"..so Mutton Rogan Josh means mutton cooked in oil at intense heat.

INGREDIENTS 

Mutton -500 grams (cut into medium  pieces)

Oil-1/4 cup(Preferably mustard oil ) 

Dry Ginger Powder(Saunth) - 1tsp

Asafoetida  or Hing-1 pinch

Cinnamon or Dalchini -1 one-inch

Cloves or Laung -4

Green Cardamom or Choti Elachi-2

Black Cardamoms or Bodi Elaichi  -2

Black peppercorns-3

Black cardamoms-3

Kashmiri red chilli powder-2tsp

Fennel seed (saunf) powder-2 teaspoons

Coriander powder-1 tablespoon

Ghee or Clarified Butter -1tsp

Garam Masala Powder - 1tsp

Bay Leaf-1

Salt to taste

Yogurt -1/2cup ( Whisked )

Water -1 1/2 cup



METHOD 

Marinate mutton pieces  with 2 tbsp yougurt, salt for  2 hours.

Heat oil in a thick-bottomed pan. Add  asafoetida, bay leaf,cinnamon, green cardamom  cloves, black peppercorns and black cardamoms. Sauté till fragrant.

Add marinated   mutton  pieces and fry on medium heat till mutton  pieces turn a nice reddish brown colour. Stir it to time that it does not stick to the pan.

Sprinkle a little water and continue cooking for on low heat. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

Add remaining yogurt and 11/2  cups of water..mix and stir...Cover it with a lid and allow it to cook till tender, on low flame.

 Open the lid..put garam masala, ghee and boil for 2 minutes.

Switch off the heat. ..Transfer to a serving bowl. ..garnish with mint leaves. .


Serve  hot wih rice, naan pulao anything  else what you  want.


Traditional Kashmiri Rogan Josh has thin gravy and a thick layer of oil on top.

BENGALI STYLE MUTTON CURRY

        

 Among  the famous  Bengali dishes, there is one dish that never fails to impress anyone,that is Spicy Mutton Curry aka Mangsher Jhol.

 It is always a happy moment to sit with  family and enjoy a delicious lunch on a lazy Sunday afternoon with mutton kosha and hot steamed rice,today I am sharing the recipe of this  dish straight from  my  kitchen.
                               

Preparation Time -25 minutes
Marination Time -overnight
Cooking Time -45 minutes to 1.5 hrs

INGREDIENTS

500 gm goat meat (you can also use lamb meat)

2 onions (chopped )

3 tablespoons   garlic paste

2tablespoons ginger paste

2 teaspoonsdry  red chilli paste

1 teaspoon turmeric powder

teaspoon Coriander powder

 salt to taste

1 tomatoe(chopped)

2 tablespoon curd

1 tablespoons red chili powder

2 potatoes (cut into halves)

2 teaspoon garam masala(dry roast  1 chinamon stick, 4 green cardamom, 5 cloves and then grind to make a fine powder )

1/4 cup  mustard oil or cooking oil (preferrably mustard oil)

1 tablespoon ghee or clarified butter

1 whole garlic(wash and remove the outer skin)(  optional)


FOR TEMPERING

2 bay leaves
3 whole cardamoms
 3 cloves
½ inch long cinnamon stick
1 tsp of sugar

METHOD


Beat the Yogurt and add 1 tablespoon ginger, 1 tablespoon  garlic  and 1 teaspoon  red chilli paste,mix well and rub  it to the mutton,add 1/2tsp turmeric powder and salt and  mix it well,keep it overnight or minimum 2 hours in the fridge.


Heat oil in a deep and heavy bottom pan

Add potatoes,shallow fry,keep them aside


Temper  the oil with cinnamon stick, bay leaves, cloves, and cardamom. Also add sugar to it. The sugar gives a nice red colour to the gravy.


Add chopped onions , fry until light brown

Add remaining ginger, garlic and red chilli paste, fry until the raw smell of masala paste goes away

Cook until oil gets separated,stir continously

Add chopped  tomatoe,mix and cook for some time

Now add the marinated mutton and mix well,add whole garlic

Add  coriander,  red chilli powder and remaining turmeric Powder and stir,add salt

Stir to mix everything together and cook on low flame.

Cover and let it cook for sometime and then stir so that it does not burn.

Keep doing this process for 20-25 minutes till the mutton is soft and all the water is released.

In between, uncover and check for burning at the bottom, if required sprinkle some water.

You can transfer this to a pressure cooker,add 1 cup warm water. Close the lid and let it whistle for 7 to 8 (or if you want you can give more whistle) ,do this  under medium  flame


Turn off the stove. Wait till all the pressure is released. Open the cover ,add the fried potatoes and stir it from bottom. Cover the cooker with lid and allow for 1 more whistle under low flame,wait  till all the pressure  is released,then open the cover,add garam masala powder and ghee,cover and cook for 2 minutes

if you want you can cook this without  using pressure cooker,in that case add 2 cups water (in mutton kosha,gravy should not be very watery)) and cover with lid  and cook on low flame for at least an hour  till the mutton becomes soft.Once mutton is soft,open the cover and add ghee and garam masala,cover and cook for 2 minutes.

Serve  Mutton Kosha with hot steamed rice or luchi( BengaliStyle Poori ) but me and my family members  love to have Mutton Kosha  or Bengali Style Mutton Curry  with hot steamed rice.

Want to know more mutton recipes,please click Here

KOLKATA'S BENGALI STYLE MUTTON BIRIYANI