1 Baked Mutton

Ingredients: Boneless mutton 1/2 kg Garlic paste 1 tsp Ginger paste 1 tsp Oil 2 +1 tbsp Cloves 3-4 Black peppercorns 3-4 Green cardamoms 3-4 Cinnamon 1 inch Medium onions, ground 2 Red chili powder 1 1/2 teaspoons Garam masala powder 1 tsp Coriander powder 1 tsp Turmeric powder 1/2 tsp Salt 1 tsp Fresh tomato puree 1 cup Tomato sauce 1 tsp Orange juice 1 tsp Flour 2 tsp Eggs 2 Tomato, sliced in rounds 1 Green pepper (capsicum) sliced in rings 1 Medium onion, sliced in rings 1 Oil or butter 1 tsp

Directions :

marinate for 30 minutes. -stick pan, add whole spices and fry for a minute till fragrant.

in tomato puree and fry till oil bubbles on the surface. minutes.

oil in a non-stick pan and add flour.

p, sprinkle over 1 teaspoon oil or melted butter and bake in an over preheated to 170oC for 15 minutes.

Barbecued Lamb Chops

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Ingredients: Lamb Chops 2 kg Garam masala 1 tbsp Pepper 2 tsp Salt 3 tsp Vinegar 2 tbsp , Oil 2 tbsp Bay leaves 2 ,Oregano 1 tbsp Directions

-inch cubes. l for about 20 - 30 minutes.

Boti Kabab
Ingredients Boned Leg of lamb: 1.5 lbs Chopped Garlic : 2 cloves Lemon Juice : 2 tbsp Salt : 1 tbsp Oil : 2 tbsp Cardamoms : 6 Cinnamon Stick : 1 Dried Red Chili : 1 Coriander Seeds : 1 tbsp Coriander Leaves : 1 Directions: mix. Keep aside. nife and cut into 1 inch cubes. processor and blend until smooth. Add the salt, turmeric and the ground ingredients. ingredients. -8 hours (or overnight in the refrigerator). heat and also keep your grill pan clean). meat onto skewers leaving about -inch gap between each piece. -3 minutes. her 2-3 minutes. for 6-8 minutes. mixture. Grill for a further 6-8 minutes. thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber

3 Brain Fry
Ingredients: Brain (lamb) 500 gms Oil 5 tsp Onion sliced thin 1 cup Green chillies cut round 1 tsp Ginger sliced thin 1/2 tsp Chilli powder 1/2 tsp Pepper coarsely powdered 1 1/2 tsp Salt to taste

Directions :

onion over medium fire. When it changes color add green chillies and ginger. Saute and remove. and then add brain. Sprinkle salt to taste. When it gets hot add the sauted ingredients and stir gently without crumbling the brain. Serve hot.

Chilli Mutton Masala

Ingredients: Mutton 1/2kg Onion medium size 1 Turmeric powder 1/4 tsp Ginger garlic paste 1 tbsp Dry red chillies 6 Green chillies 2 Pepper 1/4 tsp Red chilli powder 1/4 tsp Garam masala 1/2 tsp Coriander leaves 2 tbsp Mint leaves 2 tbsp Dry coconut powder 2tbsp Almond powder 2tbsp Curd 1/4kg Oil 8 tbsp Directions : Pressure cook mutton with ginger garlic paste , turmeric powder salt , 1 cup water ,sliced onion and oil. Mix coconut powder, almond powder, curd ,green chillies , coriander leaves ,mint leaves,garam masala and grind it into fine paste. When the mutton is tender mix this paste , dry red chillies,pepper and red chilli powder to the mutton and cook until the oil leaves the sides of the vessel Add salt if required ,add little water simmer and cook for 1 min and serve hot

Curried Lamb Chops

Ingredients: Washed & cleaned Lamb Chops 1 lb Onion 1 Garlic cloves 1 tsp Ginger paste 1 tsp Green chilies 3 Red chili powder 1 tsp Coriander-cumin seed powder 1 tsp Garam masala 1 tsp Curds 1/2 cup Salt to taste Choped coriander leaves handful Directions : Grind together onion, garlic, ginger and green chilies. Heat oil in a heavy pan and fry paste on medium heat till brown. Mix in all the masalas and salt. Add curd and mix well. Put in lamb chops. Cover and cook on slow to medium heat till done. Add about 1/4-1/2 cup water during cooking as necessary. Serve hot garnished with chopped coriander leaves.

Garlic Mutton
Ingredients: Mutton 1kg Garlic 1/2 cup Chilli powder 2 tsp Coriander powder 2 tsp Turmeric powder 1/4 tsp Cumin seeds 8/1 tsp Aniseed 2 pinch Ginger 1 tsp Pepper powder 1/2 tsp Cloves 12 Cinnamon 2 inch Cardamom 2 Onion chopped 2 cup Tomato chopped 1 cup Cocunut milk 1/2 cup Sugar 2 pinch Directions : Grind chilli powder , coriander powder, cumin seeds, aniseed, ginger chopped, cloves, cinnamon and cardamom to a fine paste. Add salt and mix this paste with mutton and keep aside for 3 hours. put oil in a pan and 1 cup onion and turmeric and fry until they become golden brown in color. Remove the onions from oil . Add the remaining onion (1 cup ) and tomato into the oil and fry them. Add sugar. Add mutton and stir for 510mins. Add some hot water to that and cook till mutton is tender. Add cocunut milk. Remove from the stove. Cook the garlic in steam and fry in oil and add this to the

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mutton before serving

Gongura Mutton
Ingredients: Chukkan leaves 1 bunch Gongura leaves 4 bunches Mutton Kg Oil 2 tbsp Onions sliced 2 Chilli powder 1 tsp Coriander powder 1 tsp Turmeric powder 1/4 tsp Salt to taste Green chillies 15-20 Ginger garlic paste 1 tbsp Cloves 4 Cinnamon 3-4 pieces For Seasoning Oil 2 tbsp Mustard 1 tsp Black gram (urad) dal 1 tsp Red chili(broken in 2 pieces) 1 Directions : Clean and chop the greens. Cut mutton into 1" pieces. Heat 2 tbsp of oil in a pressure cooker. Add onion and two slit green chilies. Fry till onion is brown. Add ginger garlic paste and fry. Add mutton, chili powder, coriander powder, turmeric powder and salt. Add water and pressure cook for 15 minutes. Mean while powder cloves and cinnamon. Cook greens with reaming green chillies and salt. Cool and grind to a paste. Heat remaining oil, season with mustard, black gram dal and red chili. Add the green paste and fry well. When the mutton is cooked add the clove and cinnamon powder and fried paste. Simmer for 5 minutes. Serve hot with steamed rice

Hyderabadi Dum Ki Raan

Ingredients: Leg of lamb 2 nos (1.5kg) For the marinade : Chilli powder 2 tsp Salt 2 tbsp Raw papaya paste 2tbsp Ginger paste 2 tsp Garlic paste 1 tsp Vinegar 60 ml

For the filling Minced chicken breast 150gm Grated cheese 50gm Cream 75 ml Sliced pistachios 12nos Chopped red bell pepper 1 Chopped green chilli 1 Coarsely ground black pepper 1/2 tsp Salt to taste Chopped mint leaves 1/2 tsp The braising : Red chilli powder 1 1/2tsp Oil to baste Crushed green cardamom 3 Crushed cloves 3 Crushed black cardamom 1 Crushed cinnamon 1 inch Crushed star anise 1 Rose petals 6 For the cashew nut paste : Cashew nuts 15gm Poppy seeds 15gm Chironji seeds 15gm Coriander seeds 10gm For the gravy : Ghee 75gms Green cardamoms 3nos Black cardamom 1 Clove 1 Cinnamon 1 inch Bay leaf 1 Ginger paste 15gm Garlic paste 10gm Red chilli powder 1/2 tsp Yogurt 1/2 cup Fried onions 125gms Clear lamb stock 1 litre Salt to taste Chopped mint leaves 1 tbsp Chopped coriander leaves 1 tbsp Powdered pathar ka phool 1/4 tsp Powdered rose petal 1/4 tsp Crushed Saffron few strands

Directions : (raan) and then, using a sharp knife, loosen the meat around the thighbone (without exposing the bone) and then make deep slits along the length. Wash and pat dry. Marinade : with salt followed by raw papaya paste, garlic paste, ginger paste and finally with vinegar. Rub the ingredients one by one separately. Marinate for 11/2 hours. Filling : hick paste is obtained. Replace it to a bowl and add the other ingredients for filling, mix well and divide it into 2 halves. stuffed leg with a needle and string to retain the shape whilst cooking. Pour butter over the stuffed legs and prick with a needle. Braising : in a roasting tray, add the remaining ingredients for braising and enough water to cover the legs. Braise in a pre- heated oven (275F) for 2 hours. Remove, discard the liquor and rub again with oil and keep aside. to a smooth paste by adding required water and keep aside. Gravy :

cinnamon and bay leaf. Stir over medium heat until the green cardamom changes colour. Add ginger and garlic paste and saut well until the moisture evaporates. Lower the heat and add the cashew nut paste kept aside and fry until oil separates. Then add chilli powder and stir for a few seconds. fried onions and stir until ghee separates. Add the marinated lamb legs and fry the meat well. Add lamb stock and bring to a boil. Lower the heat and simmer till done. separate saucepan. Return the gravy to heat, add the legs, salt, mint and coriander leaves. Bring it to a boil and add pathar phool powder and rose petal powder. Stir well. Add saffron, stir and simmer till the gravy is of ketchup consistency. Remove and adjust the seasoning.

8 Kadhai Gosht
Ingredients: Boneless mutton, cut into thin strips 500 gms Thick yogurt (curd) 1 cup Garlic paste 2 tsp Lemon juice 2 tbsp Garam masala 2 tsp Chili powder 1 tsp Coriander powder 1 tsp Cumin powder 1 tsp Kasoori methi 2 tsp Tomato puree 2 tbsp Oil 3 tbsp Dry red chilies, whole 8 Salt to taste Coriander leaves for garnishing

Directions :

masala for 2 hours. pieces with the marinade. -fry for 10-15 minutes and add the tomato puree, coriander powder and kasoori methi. Cover and simmer until mutton is tender

Keema Kofta
Ingredients: For the Gravy : Onions, finely chopped 3 Tomatoes 3 Chili powder 2 tsp Coriander powder 2 1/2 tsp Turmeric powder 1/4 tsp Ginger-garlic paste 1 tsp Cloves 3 Cardamoms (black) 2 Bay leaves 2 Cumin seeds 1 tsp Green chilies, finely chopped 4-5 Coriander leaves, finely chopped 1 tbsp Water to make the gravy Oil 5-6 tbsp Salt to Taste

For the Koftas : Mince mutton 1 lb Egg 1 Coriander leaves, finely chopped 3 tsp Cumin seeds 1/2 tsp Red Chili powder 1/2 tsp Coriander powder 1/2 tsp Salt to taste

Directions : For the Koftas : Wash the minced meat and squeeze out the water Finely chop the coriander leaves .. Mix all the ingredients together, make medium sized koftas and keep aside For the Gravy : Finely chop the onions and the green chilies and fry them with the cumin seeds, bay leaves and ginger-garlic paste till golden. mixture and salt to the onions and continue frying on a low flame. then only if required add more water and let the koftas cook on a low flame. oriander leaves

Keema Mattar
Ingredients: Meat 250 gms Frozen Peas 1/2 cup Chopped Onion 1 Chopped Tomato 1 Ginger Powder 1/4 tsp Turmeric 1/2 tsp Cloves Crushed Garlic 6-8 Cardamom 1 Garam Masala 1/2 tsp Cloves 4 Oil 1 tsp Green chilies 2 Salt & Chili Powder according to taste

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Directions :

cloves and green chilies. starts to smell, add tomatoes, ginger, turmeric, salt and chili powder. cook on medium heat, stirring occasionally. Sprinkle garam masala and coriander leaves.

Note: Add a little water, if necessary. Too much browning of meat will make it dry and hard to swallow.

Kheema Liver Masala

Ingredients: Minced mutton (kheema) 1 lb Cubed mutton liver 1/2 lb Chopped tomatoes 2 Ginger-garlic paste 1 tsp Red chilli powder 1-2 tsp Turmeric powder 1/4 tsp Finely chopped onions 2 Garam masala 1 tsp Cardamom 2 Cloves 2 Cinnamon 1 inch Cumin 1/4 tsp Oil 1/4 cup Curd 1 cup Salt to taste Chopped coriander bunch

Directions : - garlic paste, red chilli powder & salt for half an hour. onions and saut well. Stir in by adding remaining ginger-garlic paste, turmeric and chilli powder. by stirring occasionally. Add liver pieces and saut well. and remove from fire. Sprinkle chopped coriander

11 Lamb Curry with Yogurt

Ingredients: Boneless lamb, cubed 2 lb Green peppers, chopped 4 Fresh ginger, minced 1 tbsp Garlic cloves, minced 2 Large onion, minced 1 Green Chillies 7 Coriander seeds powder 2 tbsp Turmeric 1 tsp Cumin seeds powder 1 tsp Cinnamon powder 1 tsp Mustard seeds powder 1 tsp Yogurt 4 cups Onion, chopped 1 Butter 2 tbsp Salt to taste

Directions :

processor and process until well mixed.

until meat is tender for 1 hour or so on a medium flame.

Lamb Vindaloo
Ingredients: Boneless lamb 3 lbs Vegetable oil 1/4 cup Vinegar 1/4 cup Tamarind pulp 3 tbsp salt to taste Vegetable oil 2 tbsp Big white onion 1 Garlic cloves 6 Ginger 2 tbsp Vegetable oil 1/2 cup Onions, thinly sliced 3 cups Ground cumin 1 tsp Ground mustard 1 tsp Turmeric 3 tsp Red (cayenne) pepper 1 1/2 tsp Paprika 3 tsp Ground cinnamon 1 tsp Hot water 2 1/2 cups

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Directions :

oil, vinegar, tamarind and salt. Marinade at room temperature for 5 hours. tablespoons oil, onion, garlic and ginger in a food processor or blender and run the machine until a fine pasty puree is formed. -high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. paprika and cinnamon. When the spices begin to sizzle and turn dark(about 15 seconds), add the lamb and bones; reserve the marinade. Cook until slightly seared (about 10 minutes). then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).

Liver Fry
Ingredients: Liver cut into small pieces 500 gms Red onions sliced 1 cup Curry leaf 1 stak Vinegar and salt to taste Coconut oil 3 tsp Ghee 3 tsp Grind the following : Turmeric 1/2 tsp Dry chillies 10 Coriander 1 tsp Pepper powder 1 tsp Cumin seed 1 tsp Garlic sliced 1 tsp Ginger sliced 1 tsp Cinnamon 2 Cloves 4

Directions :

leaves and vinegar and fry till all the water evaporates and the liver is cooked.

13 Malai Meat
Ingredients: Boneless mutton, cut into 1" cubes 750 Lemon juice 2 tbsp Thick yogurt (curd) 1/2 cup Malai (thick cream) 3 tbsp Nutmeg powder 1/2 tbsp Cardamom powder 1/2 tbsp Ginger-garlic paste 3 tsp Chilli Powder 1/2 tsp Garam masala powder 1 tsp Coriander leaves, finely chopped 1/2 cup Oil 1 tbsp Onions, finely sliced 2 Cumin seeds 1 tsp Salt to taste

Directions :

powder, malai, nutmeg powder, cardamom powder and leave to marinate overnight. marinated mutton. Cover and simmer until it is tender. r another 15-20 minutes on medium flame.

Methi Mutton
Ingredients: Mutton chops 1/2 kg Yogurt, well beaten 1 cup Coriander leaves, finely chopped 3/4 cup Fresh methi (fenugreek) leaves, finely chopped 1/2 cup Potatoes, cubed 2 Tomato, cubed 2 Pepper corns 8 Kashmiri chilies 4 Green chilies 3-4 Cloves 3 Cardamoms 2 Mint leaves 2 springs Cinnamon stick 1 inch Coriander seeds 5 tsp Cumin seeds 1 tsp Poppy seeds 1 tsp Ginger-garlic paste 1 tsp Dried methi (fenugreek) leaves, crushed 1 tsp Salt to taste, Ghee (or butter) for frying

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Directions : seeds, coriander seeds, cumin seeds, red chilies and blend them to a fine powder. coriander leaves, mint leaves and powdered spices, to a fine paste. pan. Add mutton pieces and fry for a minute. Add fenugreek leaves, salt and fry for three minutes. a cup of water. Add yogurt and mix well. he pan, add the tomato and potato pieces. Cook till mutton is done. remaining coriander leaves and serve hot.

Mutton Badshai
Ingredients: Mutton Kg Curds cup Chopped cashew nuts 2 tbsp Grated coconut 1 cup Garlic 6 flakes Ginger 3 cm Cumin tsp Poppy seeds 1 tbsp Cardamoms 5 Cloves 7 Chilli powder 1 tsp Turmeric powder tsp Grated coconut cup Cinnamon 2 pieces Ghee 4 tbsp Onion chopped cup Bay leaves 2 Green chillies chopped 4 Salt to taste, Fresh cream cup

Directions : -2 hrs. r for 1 hr.

Add the masala paste and fry well. Add mutton and fry till almost dry. Add bay leaves and thin coconut milk. Pressure cook till mutton is tender. 2-3 minutes. Add cream, give one boil and remove from fire. Garnish with coriander leaves and serve with naan or rotis

15 Mutton Chili Fry

Ingredients: Mutton, washed and cut into cubes 2 1/2 Lbs Dry red chilies 10-15 nos. Coriander seeds 3 tbsp Ginger and garlic 1 1/2 tsp each Finely sliced Onions 2 Cardamoms 5-6 nos Cloves 5-6 nos Cinnamon 1 inch Turmeric powder 1 tsp Curd 1 cup Lemon juice 1 tsp Chopped Coriander leaves few Oil/Ghee (clarified butter) 6 tbsp Salt according to taste

Directions :

dark in color, keep it aside. In the same way add 1 tsp. oil/Ghee(clarified butter) and fry the coriander seeds, garlic and ginger all separately, cool and grind them to a paste. golden brown and crisp, keep aside. Now add the cloves, cardamoms and cinnamon blended paste to the same oil/Ghee(clarified butter) and fry, put the mutton ,turmeric powder an salt . Cover and cook till the mutton is half cooked. sticking to the bottom of the pan. Now pour in the curd, mix and cook on low heat till the mutton is tender. If needed add a cup of warm water. coriander leaves.

Mutton Chops
Ingredients: Mutton chops 1 kg Curds 250 ml Onions chopped 1 cup Tomatoes chopped cup Green chillies chopped 2 tsp Coriander leaves chopped 2 tbsp Red chillies 3 Coriander seeds 2 tsp Cumin seeds 1 tsp Pepper corns 1/2 tsp Cardamoms 3 Cloves 4 Cinnamon 2 pieces

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Ghee or oil 3 tbsp Salt to taste

Directions :

chillies. together and add to the chops.

cooker back on fire and cook stirring till all the liquid is absorbed and ghee or oil floats on top. Serve with roti or parathas

Mutton Do Pyaza
Ingredients: Mutton 500gms Onions 2 big Curd, beaten 350 gms Ginger-garlic paste 20gms Cloves 6 Cardamoms 4 Turmeric 1 tsp Cinnamon stick 1 inch Garam masala 1 tsp Chili powder 1 tsp Cumin seeds, ground 1 tsp Coriander powder 1 tbsp Coriander leaves, sliced 1 tbsp Oil 4 tbsp Salt to taste Directions : -garlic paste and blend to a fine paste. pieces and cook for 2-3 minutes till it is well browned on all sides. powder. from the masala.

17 Mutton Korma
Ingredients: Boneless mutton, cubed 1 lb Cloves 6 Green cardamom 6 Cinnamon 1 inch Nutmeg powder pinch Cumin seeds 1/2 tsp Oil 4 tsp Bay leaves 3 Finely chopped onions 1c up Garlic- Ginger paste 1 tsp each Turmeric powder 1/2 tsp Red chili powder 1 tsp Poppy seed paste 2 tbsp Coconut paste 1/2 cup Roasted coriander powder 1 tsp Salt to taste

Directions :

and then grind to a fine paste. are browns add the Ginger - Garlic Paste. Add in the boneless mutton and mix it thoroughly. powder and pour some water with it add in some salt and allow to boil. 4.Once the mutton is tender add in the poppy seeds paste along with the coconut paste along and roasted coriander powder. Boil it for another 15 minutes. Serve hotgarnished with coconut paste.

Mutton Roast
Ingredients: Meat 1 lb Curd 1 cup Oil 1/2 cup For grinding: Chili powder 2 tsp Black pepper 1 tsp Cloves 8 Ginger paste 1 tsp Coriander powder 1 tsp Directions :

smooth paste with little water if necessary.

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for 4 to 5 hrs to marinate. butter) over it. -heated oven for 1 hr till done.

Pepper Mutton
Ingredients: Mutton cubes 15 to 20 Onion medium 2 Tomato medium 2 Garlic peeled 5 Curry leaves 5 Cumin powder 1/2 tsp Pepper powder 3 tbsp Chilli powder 1 tsp Turmeric 1/2 tsp Coriander leaves few Oil Salt to taste

Directions :

garlic fill with water just till the mutton is three-fourths covered. Wait for 2-3 whistles under high flame s of the cooker to the kadai/wok along with pepper powder and cumin powder. Fresh ground pepper tastes better. Add salt low flame until its cooked. um high flame and allow the water to evaporate.

Rogan Josh
Ingredients: Mutton cut into pieces 2 medium 500 gms Chopped Tomatoes 2 Medium grated Onions 2 Degi mirch 1 tsp Beaten Curd 3/4 cup Coriander seeds 1 tbsp Cumin seeds 2 tsp Poppy seeds 1 tbsp Almonds 16

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Cloves 4 Pepper corns 1/4 tsp Cardamoms 2 Mace pinch Nutmeg pinch Green cardamoms, crushed 5 Bay leaves 2 Cinnamon Stick 1" Turmeric & Red Chili powder 1 tsp each Garlic gloves 8 Ginger 1 tsp

Directions :

degi mirch in a pan. garlic and nutmeg, adding a little water. seconds. and chilli powder. well till the gravy turns thick now add the curd and mix till well blended. browned. r on low heat till the meat is well cooked.

Saag Ghosht
Ingredients: Lamb 2 lbs Tomatoes, chopped 2 Ground cayenne pepper 1 tsp Green Chillies 4 Turmeric 1/2 tsp Ground cumin seeds 1/2 tsp Cinnamon stick, crushed 1 Sour cream 1/2 cup Cardamom seeds, crushed 1/2 tsp Fresh spinach packet 1 10 oz Water 6 cups Onion, chopped 1 large Garlic flakes 1 large Chopped fresh ginger 1 tbsp Oil 1/2 cup Cloves 8 Salt to taste

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Directions :

and remove from heat. water. Set aside. ginger, garlic, green chillies in a blender with water. the puree starts turning brown. ld take a couple of minutes. cardamoms, salt and stir fry for a few seconds

Saag Meat
Ingredients: Mutton 500 gms Spinach leaves (palak) 1 bunch Oil 3 tbsp Onions - ground to paste 3 tbsp Ginger paste 1 1/2 tsp Garlic paste 1 1/2 Tomato puree 2 tbsp Salt to taste Cumin powder 1 tsp Coriander powder 1 tsp Chilli powder 1 tsp Poppy seeds 1 tsp Garam masala to sprinkle Directions :

and fry for 2-3 minutes. meat is browned. spinach. occasionally until mutton is tender.

Seekh Kebab
Ingredients: Finely minced meat 750 gms Onion, chopped 1 Garlic cloves, chopped 5

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Ginger, chopped 1 tsp Red chilli,clove, cinnamon, cumin powders 1tsp each Coriander powder, garam masala 2 tsp. each Green chilies, chopped 2 Lemon juice 2 tsp Gram flour 1 tbsp Cilantro, chopped 2 tbsp Mint leaves, chopped 2 tbsp white bread 3 slices Large egg, lightly beaten 2 tsp Oil for grilling and greasing the skewers 1/4 cup Directions :

mixer and make a thick paste.

make a sausage shaped kebab. hing with oil and rotating the skewers frequently. Note:Use metallic skewers for grilling them. These kebabs are very delicate to handle, so make 1 kebab first, grill and test. If it breaks, add some more fresh bread crumbs to the mixture, to bind it.

Shahi Mutton Korma

Ingredients: Boneless lamb, washed & cut into cubes 1 1/4 LB Oil 3 tbsp Whole Garam masala 1 tbsp Chopped onions 1 cup Ginger-Garlic paste 1 tbsp each Coriander powder 1 tbsp Red chili powder 1 1/4 tsp Beaten Curd/Yogurt 1/2 cup Cashewnut paste 1/2 cup Garam Masala powder 1 tbsp Fresh cream 1/2 cup Salt to taste Directions : crackle, add chopped onions and cook until golden in color. may stick to the bottom of the pan. stirring . add beaten Curd/Yogurt and water. When it starts to boil, reduce the flame and cook till

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lamb pieces are tender. . Cook for 5 more minutes on a medium flame. Simmer for 10 -15 minutes. Serve hot with a swirl of fresh cream on the top.

Shahi Raan
Ingredients: Mutton (leg portion whole) 1 kg Onions,sliced fine and fried crisp 3 Onions, sliced fine 2 Garlic(fine paste and dissolved in 1 cup of water, then strained) 12 flakes Red chillies 4 Almonds 8 Garam masala 2 tsp Raw papaya ,made into a fine paste 2 inch Ginger,grated 2 inch Bay leaves 2 Beaten curd 3/4 cup 2 pinches of saffron in 1/2 cup milk A few drops kewra essence Ghee 2 tbsp Salt to taste

Directions :

the beaten curd add the papaya paste,grated ginger,garam masala and salt to taste.

paste and fry till the ghee separates.

milk and pour this over the mutton ,then allow to cook till tender. ove the mutton onto a plate, and garnish crisp fried onion.

Shammi Kebab
Ingredients: Ground meat 1 lb Chana dal (soaked for 3 hour) 1/4 cup Onion chopped 1 Garlic flakes 6 Ginger 1 inch Cloves 6 Green chilies 3 Egg white 1 Ground Cumin & corriander 1 tsp each

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Bread Crumbs 2 slices Black Pepper 1/2 tsp Bay Leaves 4 Cardamom 4 Cold water 1/2 cup Salt to taste Oil for frying Directions : egg ,bread crumbs and cumin and corriander powder using 1/2 cup of water until the lamb is cooked - you want to remove as much moisture as possible, while at the same time taking care to stir so that the lamb does not burn. mixture is smooth paste. come to room temperature first). -7 minutes, as if you were working a dough - the more you do this the softer the patty will be. Shape the patties into balls and flatten. -4 minutes before flipping over, and continue to cook until it crisps up on the wedges.

Spicy Mutton Thoku

Ingredients: Mutton 1/4 kg onion 2 Garlic 4 or 5 pods Ginger 1 tbsp Turmeric powder a pinch Chilly powder 2 tbsp Coriander powder 3 tbsp Curry leaves a few Coriander leaves a few Salt to taste Gingelly oil as required For seasoning: Aniseed 1 tbsp Jeera seeds 1 tbsp Dry red chiily 3 or 4 cardmon,cloves cinnamon crushed a few Method

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powder,turmeric salt.Pressure cook for 15 minutes.

ingredients.Saute well. ssure cooked mixture.close it with a lid until the mixture comes in a dry form.

optional Granish with fried cashewnuts.

Tikka kebab
Ingredients: Boneless meat (preferably from butter fried leg of lamb, cut into 2" cubes) 2lbs Garam masala 2 tbsp Lemon juice 2 tbsp Onion, chopped 1 small Chopped fresh ginger 1 tbsp Garlic flakes 5 Ground cayenne pepper 1 tsp Sour cream 4 tbsp Salt to taste Directions :

made in the meat. properly, which is the entire secret of the recipe. refrigerator. juices. o a full broil for 15 minutes and place the kababs in the oven. for another 15 minutes.

Yakhni
Ingredients: Fresh lean lamb shoulder, sliced 2 lbs Water 2 cups Cloves 6 Ground pepper 1 tsp Ground cumin seeds 1 tsp Ginger powder 1 tsp Ground fennel seeds 2 tsp

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Bay Leaves 3 Thick yogurt 1 cup Sour cream 2 tbsp Cardamom pods, crushed 4 Ghee (or butter) 1 tbsp Medium onion, minced 1 Finely chopped fresh ginger 1 tbsp A pinch of saffron Salt to taste Directions : seeds, pepper, bay leaves to a boil on high heat. about 35 minutes. dries up while cooking, add another half cup of water to it. and sour cream to the lamb and stir well. d salt. Remove from heat and set aside. the lamb. ht and then served.

Mutton Curry
Ingredients: Mutton (boneless cubes) 1 kg , Cardamoms 6 Bay-leaf 1 Oil 5/6 cup Saffron 2g Garlic paste 3tbsp Boiled egg 1 Cinnamon 4 Cloves 8 Yoghurt 1/2 cup Black pepper 1/2 tsp Ginger paste 3tbsp Green chilli paste 3 tsp, Salt to taste green chilli paste. Saute for a few minutes and add yoghurt and mutton cubes. en stand it for 5 minutes. When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve. To Serve: garnish with quartered boiled egg and mint. A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).

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