Eid ul Adha is almost here and people are in search of some exotic recipes for the meat they had after sacrificing animals.
Here are some scrumptious mutton delicacies that one can enjoy on Eid.
Peshawari Mutton Karahi
* 1/2 kg ( 500 gms ) mutton
* 3 tomatoes
* 1/2 cup oil
* 1/2 cup yogurt
* 1/2 bunch coriander
* 4-5 green chillies
* 2tsp ginger paste
* 1tsp garlic paste
* 1 tsp haldi
* 1/2 tsp garam masala
* 1 tbsp red chilli coarsely grounded
* salt to taste
1. Saute meat in karahi without oil till the water dries up .
2. Then add ginger garlic paste and then yogurt .
3. Now add haldi , garam masala , red chilli and salt . Mix well .
4. Add green chillies and tomatoes and a little water to tenderize the meat on a very low heat and the pot should be covered .
5. When the mutton is tender add oil and let it cook in oil for sometime .
6. Garnish with hara dhania and green chillies .
Recipe from Friendsmania
Mutton – 1/2 kg, pieces washed and cut into 1-inch size chops
Onions – 2 medium size, finely chopped
Ginger – 1/2 inch piece
Garlic – 3 beads
Green chillies – 2, small size, medium hot
Cinnamon – 1-inch long stick
Cloves – 2
Garam masala powder – 1/2 teaspoon
Red chilli powder – 1 teaspoon
Coriander powder – 2 teaspoons
Black pepper powder – 1/2 teaspoon
Cummin powder – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Salt – 1-1/2 teaspoons
Ghee – 1 teaspoon
Oil – 1 teaspoon
Boiling water – 3 cups
Coriander leaves – a small bunch, finely chopped
Grind the garlic, ginger, green chilly, cloves, and cinnamon all together to a smooth paste and keep aside. Heat a flat-bottomed vessel and pour in the ghee and oil. When smoking hot, add the onions and saute till the edges of the onions turn brown here and there. Add the washed and wet mutton chops. Stir from bottom and mix the mutton chops well with the onions, cover with a lid, and cook without removing the cover at all for the first 10 minutes over moderate heat. When the water which shows out of the mutton pieces evaporates, add the ground paste and all other masala powders, and salt. Fry well for 5 minutes. Now add the boiling water to cover the mutton just completely. Cover with a tight-fitting lid and allow to boil over moderate heat for the first 20 minutes and then simmer over reduced heat till the mutton is tender and the gravy is thickish. If water content is all absorbed before the mutton turns tender, add some more hot water and cook the mutton till it turns tender. Add the coriander leaves to the chops a minute before removing from the heat. Enjoy!
PS Chef notes:
– do not remove the lid of the vessel on and off frequently while the mutton is cooking; otherwise the aroma and good flavor will be lost.
– you may also pressure-cook the mutton chops to reduce cooking time. Bring it to full pressure and subsimmer for 15 minutes.
– for a pleasant variation, add fresh peas to the mutton chops; add this when the mutton chops are 3/4th cooked and cook further.
Recipe From Mydhaba
Cinnamon 1 stick
Green chillies, chopped 4
Onions, cut into cubes 2 large
Tomatoes, cubed 2 large
Capsicums, cubed 2
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Yoghurt 1 cup
Garlic, chopped 2 tbsp
Ginger, chopped 2 tbsp
Oil 4 tbsp
Coriander leaves 3 tbsp
Salt to taste
1. Grind cinnamon, one clove and a cardamom together.
2. Mix with some salt and rub this on the meat.
3. Set aside for 15 minutes.
4. Cook the meat in a pressure cooker till soft.
5. Drain and set aside.
6. In a cooking pot put one tbsp oil, fry green chillies, half of sliced onion, ginger and garlic.
7. When the onion turns translucent, take it out and blend to a smooth paste with the yoghurt and remaining cinnamon, clove and cardamom.
8. Heat the remaining oil and fry the onion, capsicum and tomato cubes. Remove and keep aside.
9. Add the blended paste to the oil and fry till the oil starts leaving the sides of the mixture.
10. Add chilli powder, salt, coriander, cumin and turmeric powder and fry for a minute.
11. Now add the cooked meat and mix well.
12. Add a little water if it is too dry and cook for five minutes so that all the flavours blend together.
13. Mix the fried onions, capsicums and tomatoes and take them off the heat soon so that vegetables don’t become too soft.
14. Garnish with chopped coriander leaves to serve.