Mutton Curry With Okra.

Ingredients:

Mutton - 1 Pound
Bay leaf - 1
Cardamom - 1
Onion - 1
Turmeric - 1/2 tsp
Ginger&garlic paste - 1 tsp
Chilli powder - 1 1/2 tsp
Salt to taste
Curd - 2 tbsp
Garam masala - 1/2 tsp
Coriander powder - 1 tsp
Tamarind paste - 1 tsp
Okra - 10-12


Preparation:

Cut the ends of the okra and cut them to desired size but should not be cut too small. Take a pressure cooker, add 3 tbsp of oil. Once the oil is ready, fry the okra on a medium flame for 3-4 minutes or until the okra turns to a light brown colour on the outside. Take them out and in the same cooker add cardamom, Bay leaf and fry for a few seconds.

Then add onion and fry till transcluent. Add turmeric, ginger & garlic paste, chilli powder, salt and fry for a few seconds. Then add mutton pieces and cook till all the water is absorbed. Add coriander powder, garam masala, curd, tamarind paste and mix everything well then add water and pressure cook till the mutton is done.

Once the mutton is done put the fried okra pieces into the curry and cook for another 5 minutes and garnish it with cilantro. Serve it with rice or roti.

Keema Curry And Keema Paratha.

Ingrediants:

Minced meat - 1/2 pound
Onion - 1
Green chillies - 3
Methi Leaves - 1 cup
Tomato - 1
Clove - 1
Cinnomon - 1
Cardamon - 1
Jeera - 1/2 tps
Ginger-garlic paste - 1 tps
Chilli powder - 1 tps
Oil - 2 1/2 tbps
Turmeric - 1/2 tps
Salt to taste

Preparation:

Add oil in a pressure cooker, jeera, cinnomon, clove, cardamon and fry them till they splutter. Then add onion, green chilli's and fry them till they turn golden brown. Add methi leaves, and tomato's and fry it till tomato gets soft. Add turmeric, ginger- garlic paste, chilli powder, salt, mutton. Close the lid and pressure cook it until it is done and there is no water left.

Serve it with roti or the same curry can be used to make Keema paratha.

Ingrediants For Making Paratha:

Flour-2cups
Oil -1tbsp
Salt to taste
Water to knead

Preparation:

Mix flour, salt, & oil then add water little at time and make a soft dough. Keep it covered with a moist cloth. Take small ball sized dough. Roll the dough like a thick puri. Place little keema mixture in the center of the dough, bring all ends together and make a ball. Now dusting with dry flour roll into a paratha. Heat a griddle, place paratha on it with ghee/oil and cook till done.

Mutton Cutlets.

Ingrediants:

Mutton (minced meat) - 1/2 pound
Potato's(medium size) - 5
Green Chilli - 15
Poppy Seeds - 3 tps
Coconut powder - 6 tps
Ginger - Garlic paste - 1 tps
Turmeric - 1/2 tps
Egg - 1
Corn flour a pinch
Salt to taste
Mint leaves

Preparations:

Make a fine paste of poppy seed and coconut.

Wash the meat and drain the water properly. Put the meat in the pan add green chilli's, ginger-garlic paste, turmeric, mint leaves,poppy seeds and coconut paste, salt and cook it till all the water is absorbed on a medium flame. And boil the potato's seperatly.

Once the potato's are boiled remove the skin, add salt and mash them when they are hot. They can be finely mashed . After the meat is cooked let it cool down then grind it a little. Take little potato make a ball then press it flat in your hand and then put meat in the center and cover it with the same potato.

Make the rest of the potato and meat in the same way. Beat the egg properly by adding salt and corn flour.Take a grill put oil in it. Dip cutlets in the egg, put them over the grill, take oil from its side and keep pouring oil over the cutlet to prevent it from breaking when you turn the cutlet to fry it on the other side and fry the cutlet until they turn brown.

Mutton Fry.

Ingrediants:
Mutton - 1 pound
Onion - 1
Jeera - 1/2 tps
Turmeric - 1/2 tps
Chilli powder - 1 tps
Coriander powder - 1/2 tps
Ginger & garlic paste - 1 tps
Oil - 2 tbps
Salt to taste
Cilantro finely chopped

Preparations:
Take a pressure cooker add oil, jeera and onions. Fry the onions to golden brown then add turmeric powder, coriander powder, ginger & garlic paste, chilli powder, salt and mutton. Add a little water and close the lid and cook till the meat is done.
Remove the lid and check if there is any water left. If there is water left cook it for some more time without the lid till all the water is absorbed, add cilantro to it.

Mutton Biryani.

Ingredients:

Basmati rice - 6 cups
Mutton - 3 pounds
Curd - 4 tbps
Chilli powder - 1 tps
Ginger & garlic paste - 5 tps
Onion - 2
Oil - 1 cup
Mutton biryani mix - 1 packet
Green chillies - 15
Salt to taste
Tomato - 1 (medium size)
Saffron a pinch
Ghee - 3 tbps
Lemon juice - 1
Milk - 1tbps
Bay leaf - 3
Cilantro chopped finely

Preparation:

Cut the onions into thin slices and fry them to little brown colour, leave the onion in the same oil. Cut the tomato and chillies into small pieces. Soak the saffron in the milk.

Wash the mutton and mix the mutton with biryani mix, ginger & garlic paste, curd, chilli powder. Take a pressure cooker add 1 tbps of oil bay leaf, green chillies, tomatoes and fry them for 2 min. Then add the mutton, dont add salt to it, close it with the lid and cook it till the meat is done and until no water is left.

Cook the rice until half done, add salt to the rice. Once the rice is done, put the soaked saffron over the rice, take a thick bottom dish, put the rice, mutton, lemon juice, cilantro, fried onion in layers, sprinkle little water in between each layer, cover it with a aluminum foil, put it on the stove over a low flame for 15 min, off the stove and leave it for another 10 min.
Remove the foil, mix it well.