Lamb Vindaloo Curry

Ingredients
Boneless lamb - 3 lbs
Vegetable oil - 1/2 cup
Onions(thinly sliced) - 3 cups
Cumin seeds - 1 tsp (ground)
Mustard seeds - 1 tsp(ground)
Turmeric powder - 3 tsp
Red cayenne pepper - 1 1/2 tsp
Paprika - 3 tsp
Cinnamon - 1 tsp(ground)
Hot water - 2 1/2 cups

For marinating:-
Vegetable oil - 1/4 cup
Cider vinegar - 1/4 cup
Tamarind pulp - 3 tbsp
Salt - As reqd

For puree:-
Vegetable oil - 2 tbsp
White onion(big) - 1 no
Garlic pods - 6 nos
Fresh ginger - 2 tbsp

Servings
4

HOW TO PREPARE
1)Cut lamb into small pieces.
2)Marinate it with oil, vinegar, tamarind and salt at room temperature for 5 hrs.
3)Put 2 tbsp of oil, onion, garlic and ginger in a food processor or blender and run the machine, until a fine pasty puree is formed.
4)Heat 1/2 cup oil in large skillet on a medium-high flame.
5)Add onions and saute, until they are caramel brown, stirring constantly to avoid burning.
6)Add the puree.
7)Reduce the heat.
8)Add cumin, mustard, turmeric, red pepper, paprika and cinnamon.
9)When the spices begin to sizzle and turn dark(about 15 seconds), add the lamb and bones(without the marinade).

Reserve the marinade.

10)Cook, until slightly seared for about 10 mins.
11)Add water to the marinade to make 2 1/2 cups of liquid.
12)Add it into the pan and bring to a boil.
13)Lower the heat and simmer, partially covered, until meat is very tender for about 30 mins.

Lamb Kofta

Ingredients

For koftas:-
Lamb(minced) - 500 gm
Garlic pod - 1 no
Ginger(grated) - 1/4 tsp
Fresh red or green chillies - 1 no
Chilly powder - 1/4 tsp or as reqd
Coriander leaves(chopped) - 2 tbsp
Salt - 1 1/2 tsp
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Onion - 1 no
Egg(lightly beaten) - 1 no
Oil or ghee for frying

For gravy:-
Ghee - 2 tbsp
Onion(medium) - 2 nos
Garlic pods - 2 nos
Ginger(finely chopped) - 1 tbsp
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Tomato(medium) - 2 nos
Lamb stock - 1 1/2 cups
Salt - 1 tsp
Lemon juice - 1 tsp
Chilly powder - 1 tsp or as reqd
Coriander leaves(chopped) - 2 tbsp

Servings
5

HOW TO PREPAREF

Making the koftas:-
1)Mix together minced meat, onion, garlic, ginger, chillies, coriander, salt and garam masala.
2)Shape into walnut size balls. It will be easier if u use wet hands to shape them.
3)Dip balls in the beaten egg.
4)Fry in hot oil, till they turn golden brown.
5)Drain on an absorbent paper.

For making the gravy:-
1)Heat ghee in a large heavy pan or wok.
2)Fry onions, garlic and ginger slowly, until onions turn soft and golden.
3)Add tumeric powder, garam masala and chilly powder and stir fry for 1 min.
4)Add tomatoes, chilly powder, salt and lemon juice and stir well.
5)Add stock and mix well.
6)Add koftas and mix well.
7)Cover and simmer for 20 - 25 mins, until the gravy is thick.
8)Add chopped coriander leaves 5 mins before switching off the flame.

:- Serve with rice or naan.

Lamb Head Meat with Tamarind

Ingredients
Lamb head meat - 1 kg
Onion - 3 nos
Ginger - 2" piece
Garlic pods - 15 nos
Cumin powder - 1 tbsp
Coriander powder - 1 tbsp
Raw(Unripe) Tamarind - 1 kg
Cloves - 8 nos
Cardamom - 6 nos
Cinnamon - 3" piece
Salt - As reqd
Oil - 150 ml
Red chilly powder - 2 tbsp
Green chillies - 10 nos

Servings
6

HOW TO PREPARE
1)Chop onions & ginger and place them in grinder jar along with garlic, cinnamon, cardamom and cloves and grind to a smooth paste.
2)Take 1 1/2 ltrs of water in a vessal and add green raw tamarind and boil untill the tamarind is well cooked and smooth.
3)Exract the tamarind juice with the same water in which it is boiled.
4)Discard the fibers and other waste particles by filteration.
5)Heat oil in a nonstick pressure pan.
6)Add the ground paste and keep strring.
7)When it turns brown, add lamb head meat and fry untill the oil separates from the ingredients.
8)Add red chilly powder and fry further.
9)Add green tamarind juice mix well.
10)Add adequate salt and green chillies.
11)Place the pressure pan lid and cook upto 3 whistles.
12)Remove the lid and cook further until the meat is cooked.

Lamb Curry

Ingredients
Onion - 1 no
Ground coriander - 1 tbsp
Garlic pods - 2 nos
Ginger - 2 tsp
Turmeric powder - 11/2 tsp
Salt - 1 tsp
Ground cumin seeds-1/2 tsp
Ground black pepper- 1/2 tsp
Lamb - 1 lb(cut into 1-inch cubes)
Veg oil - 1/4 cup
Chilly powder - 1 tsp
Tomatoes - 4 nos
Grated coconut - 1 tbsp
Green peas - 1 small pkt
Green capsicum - 1 no

Servings
4

HOW TO PREPARE
1)Mix onion, coriander, garlic, ginger, turmeric, salt, cumin and pepper in a small bowl.
2)Coat lamb with the above mixture and marinate, covered, overnight in a medium bowl.
3)In a large, heavy-bottomed pot, heat oil over medium-high heat.
4)Add lamb, onions and spices and stir until well browned.
5)Add tomatoes (undrained) and coconut and bring to a boil.
6)Reduce heat and simmer for 15 minutes or until sauce is thickened.
7)Stir in peas, capsicum and cook until thoroughly heated.

:- Serve Hot.

Mutton Kheema Kofta Curry

Ingredients
Minced mutton or lamb - 600 gm
Onion(medium) - 2 nos
Coriander powder - 2 tbsp
Yellow powder - 1/2 tsp
Tomato - 2 nos
Salt - As reqd
Oil - As reqd

For marinade:-
Green chillies - 2 nos
Onions(small) - 2 nos
Ginger-garlic paste - 1 tbsp
Coriander leaves - 50 gm
Garam masala powder - 1/2 tsp
Lime juice - 2 tbsp
Salt - As reqd
Corn flour - 2 tbsp
Egg white - 2 tbsp

For green masala:-
Green chillies - 4 nos
Coriander leaves - 100 gm
Cloves - 3 nos
Cardamom - 4 nos
Cinnamon sticks - 2 nos
Peppercorns - 1/2 tsp

Servings
4

HOW TO PREPARE
1)Take mutton mince, wash and drain out water completely.Make sure it is minced well and keep aside.
2)Marinate this mince with finely chopped onions, green chillies, coriander leaves and ginger/garlic paste little, yellow powder, little lime juice, a little ground garam masala and salt.
3)Leave this mixture aside for 20 mins.
4)Grind all the green masala ingredients in a blender and add 100 gm of water to ensure the mixture is a thick paste.
5)In the meantime, fry onions till they become golden brown in oil.
6)Add the blended green masala and fry it with the onions.
7)Add the finely chopped tomato to this mixture and fry for 3 mins.
8)Add 3 cups of water and salt to taste.
9)Let this masala boil nicely.
10)When the mixture is boiling, make small balls of the mutton mixture (about 3 - 4 cms in diameter) and add to the mixture. Make sure the balls do not touch each other.
11)Cook this on low flame for about 30 mins or till the meat is cooked.
12)Garnish with finely chopped coriander.

Grilled Mutton Kofta

Ingredients
Lamb(without bones) - 1 kg
Onion(medium) - 5 nos
Parsley - 1/2 bunch
Coriander leaves - 1/2 bunch
Cumin seeds - 5 gm
Black pepper - 5 gm
Salt - As reqd

Servings
6

HOW TO PREPARE
1)Cut the meat into small pieces.
2)Chop onions, parsley, coriander.
3)Into the meat, add chopped onions, parsley, coriander, pepper, cumin seeds, salt and mince until you get a soft and pasty mixture.
4)Take small portions of the mixture and pat them into sausage.
5)Shape around skewers .
6)Grill on stong heat until meat is cooked well and browned all over.

:- Serve hot with roti.

Green Mutton Masala Chops

Ingredients
Mutton chops - 1 kg
Green chillies - 5 nos
Coriander powder - 2 tbsp
Cumin - 1 tsp
Ginger-garlic paste - 2 tbsp
Coriander leaves - A bunch
Lemon juice - 1 tsp
Pepper - 1 tsp
Garam masala - 1/2 tsp
Salt - As reqd
Turmeric powder - 1/2 tsp
Oil for frying
Eggs - 2 nos
Bread crumbs - As reqd
Plain flour - As reqd

Servings
6

HOW TO PREPARE
1)Cook mutton in the cooker adding salt and turmeric for 10 mins.
2)Open the cooker lid and cook for another 5 minutes so that there is no liquid in the mutton.
3)Grind all the ingredients adding salt to taste, except egg, bread crumbs and plain flour.
4)Coat the masala on the mutton chops, dip first in plain flour, egg batter and finally in bread crumbs shallow fry.

Wheat Porridge Mutton

Ingredients
Whole wheat - 250 gm
Mutton- 50 - 100 gm
Ghee - 1 tbsp
Small onions - 10 nos
Garlic pods - 5 nos
Ginger - 1 small piece
Fenugreek seeds - 1 tsp
Cumin seeds - 1 tbsp
Curry leaves - A few
Salt - As reqd
Water - As reqd

Servings
5

HOW TO PREPARE
1)Wash and drain wheat.
2)Saute small onion and garlic in a pressure cooker with ghee, untill onion become brown.
3)Add ginger, fenugreek, cumin seeds, curry leaves and saute well.
4)Add mutton pieces, wheat, salt and water.
5)Close the pressure cooker and cook until the wheat turns into a thick porridge.

Ginger Mutton

Ingredients
Tender mutton - 500 gm
Ginger paste - 3 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - As reqd
Thin coconut milk - 2 cups
Thick coconut milk - 1/2 cup
Oil - 2 tbsp
Cinnamon(Karugapatta) - 1" piece
Cloves(Grambu) - 2 nos
Cardamom(Elakka) - 2 nos
Onion - 2 nos
(sliced)
Green chillies - 6 nos
(slit lengthwise)
Ginger-garlic paste - 1 tsp
Coriander leaves(chopped) - 1/2 cup for garnishing

Servings
6

HOW TO PREPARE
1)Marinate the mutton pieces with ginger paste, chilli powder, coriander powder, turmeric and salt for 1 hour.
2)Heat oil in a pressure cooker.
3)Temper with whole spices.
4)Add chopped onions and green chillies and fry till onions are transparent.
5)Add ginger-garlic paste and fry on low heat for 2 mins.
6)Add the meat with the marinade and saute for 10 mins on low heat.
7)Pour the thin coconut milk over the meat and pressure cook for 15 mins.
8)Add the thick coconut milk and allow to boil for 5 mins.
9)Garnish with coriander leaves.

Serve Hot with Chapatti

Garlic Mutton

Ingredients
Mutton - 1 kg
Garlic - 1/2 cup
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/8 tsp
Aniseed - 2 pinch
Ginger - 1 tsp
Pepper powder - 1/2 tsp
Cloves - 12 nos
Cinnamon - 2" piece
Cardamom - 2 nos
Onion - 2 cups
Tomato - 1 cup
Coconut milk - 1/2 cup
Sugar - 2 pinch
Salt - As reqd
Oil

Servings
4

HOW TO PREPARE
1)Grind together chilly powder, coriander powder, cumin seeds, aniseeds, chopped ginger, cloves, cinnamon and cardamom properly.
2)Add salt and mix this paste with mutton and keep aside for 3 hours.
3)Heat oil in a pan.
4)Add turmeric powder.
5)Add 1 cup of chopped onions and fry, until it becomes golden brown in color.
6)Remove the onions from oil.
7)Add the remaining 1 cup of onion and tomato into the oil and fry it.
8)Add sugar.
9)Add mutton and stir for sometime.
10)Add some hot water and cook well.
11)Add coconut milk.
12)Remove from the stove.
13)Cook the garlic in steam and fry in oil.
14)Add this to the mutton, before serving.
15)Garnish with fried onions.

Mutton Curry (Easy)

Ingredients
Mutton pieces - 1/2 kg
Oil - 3 tbsp
Onion(sliced) - 3 nos
Ginger-garlic-green chilly paste - 1 tbsp
Tomato(chopped) - 1 no
Garam masala powder - 1 tsp
Coriander powder - 2 tbsp
Tumeric powder - 1/2 tsp
Chilly powder - 1 tsp
Coriander leaves(chopped) - 1/2 cup
Water - 3 tbsp
Salt - 1 tsp

Servings
2

HOW TO PREPARE
1)Heat oil in a pressure cooker.
2)Add onions and fry, till they become slightly brown in colour.
3)Add ginger-garlic-green chilly paste and fry for 5 mins.
4)Add chopped tomato and fry for another 2 mins.
5)Add all the powders and fry for 5 mins.
6)Add mutton pieces and stir well.
7)Add salt, coriander leaves and water.
8)Cook, till you hear 3 whistles.
:- Serve hot.

Creamy Liver Curry

Ingredients
Liver - 1/2 kg
Coriander powder - 1 tbsp
Chilly powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Cinnamon - 1" piece
Cloves - 3 nos
Cardamom - 2 nos
Oil - 1/4 cup
Mustard seeds - 1 tsp
Onion sliced - 1/2 cup
Ginger - 2 tsp
Garlic pods - 10 nos
Vinegar - 1 tbsp
Salt - As reqd
Pepper - 1/2 tsp

Servings
4

HOW TO PREPARE
1)Steam the liver until cooked (cook for only 10 mins, otherwise, the liver will harden).
2)Slice liver into thin, 1 inch, long pieces.
3)Grind coriander powder, chilli powder, turmeric powder, cinnamon, cloves and cardamom into a fine paste.
4)Heat oil in a pan.
5)Add mustard seeds and when they splutter, saute onion.
6)Add ginger and garlic and stir for a while.
7)Add the ground paste and saute.
8)When the oil starts to separate, stir in the liver.
9)Add vinegar and salt to taste.
10)Sprinkle crushed pepper and saute.
11)When the gravy thickens, remove from fire.
Serve hot.

Chilies Mutton Masala

Ingredients
Mutton - 1/2 kg
Onion(medium) - 1 no
Turmeric powder - 1/4 tsp
Ginger-garlic paste - 1 tbsp
Dry red chilies - 6 nos
Green chillies - 2 nos
Pepper - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Coriander leaves - 2 tbsp
Mint leaves - 2 tbsp
Dry cocunut powder - 2 tbsp
Almond(Badam) powder - 2 tbsp
Curd - 1/4 kg
Oil - 8 tbsp

Servings
6
HOW TO PREPARE
1)Pressure cook mutton with ginger, garlic paste, turmeric powder, salt, sliced onions, oil and 1 cup of water.
2)Mix together coconut powder, almond powder, curd, green chillies, coriander leaves, mint leaves and garam masala.
3)Grind it to a fine paste.
4)When the mutton is tender, add the above paste, dry red chillies, pepper and red chilly powder to the mutton.
5)Cook, until the oil leaves the sides of the vessel.
6)Add salt, if required.
7)Add little water.
8)Simmer and cook for 1 min.

:- Serve hot with parathas and rice.

Mutton Chettinad Curry

Ingredients
Mutton - 1 kg
Shallots - 100 gm
Ginger - 1 piece
Garlic pods - 5 - 8 nos
Cinnamon - 2 pieces
Cloves - 4 nos
Cumin seeds - 1/2 tsp
Fennel - 1/2 tsp
Pepper corns - A few
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Salt - As reqd
Oil - 1/4 cup
Turmeric powder - 1/2 tsp
Onion - 2 nos finely chopped
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Tomato - 2 nos

Servings
6

HOW TO PREPARE
1)Clean and cut mutton into medium size pieces.
2)Grind together shallots, ginger, garlic, spices, pepper corn and all powders into a coarse paste.
3)Marinate the mutton with the above paste and salt for 30 mins.
4)Heat a tbsp of oil in a pressure cooker.
5)Add the marinated mutton.
6)Pressure cook upto 4 whistles.
7)Heat oil in a pan or a kadai.
8)Splutter mustard seeds.
9)Add curry leaves and chopped onions and saute, till they become golden brown.
10)Add chopped tomatoes and saute, till they become soft.
11)Add the mutton to it and cook, till the oil separates.

Serve hot.

Mutton Chalna

Ingredients
Mutton bones - 1 cup
Red gram - 1/2 cup
Bengal gram - 1/2 cup
Onions(chopped) - 1/4 cup
Tomato(big chunks) - 1/2 cup
Ginger-garlic paste - 1 tbsp
Bay leaf - 1 no
Cinnamon - 1" stick
Cloves - 1 - 2 nos
Onions - 1/2 cup
Tomatoes - 1/4 cup
Brinjal - 2 small nos
Raw mango - 4 nos
Curry leaves - A few
Chilly powder - 1 tbsp
Coriander powder - 2 tbsp
Coriander leaves for garnishing
Oil - 1 - 2 tbsp
Servings
4
HOW TO PREPARE
1)Measure equal amount of both grams (Red and Bengal) and pressure cook upto four whistles along with mutton bones, onions, ginger-garlic paste, tomato and bay leaf.
2)Heat oil in a pan.
3)Saute cinnamon, clove and curry leaves.
4)Add chopped onions and tomatoes and saute well.
5)When it is done, add chilly powder and coriander powder.
6)Add brinjal and cook, until it becomes tender.
7)Add the mango chunks.
8)Add the cooked dal and mutton mixture.
9)Simmer for 10 mins.
10)Garnish with coriander leaves.

:- Serve hot with Biriyani.

Lamb Brain Fry

Ingredients
Brain (lamb) - 500 gm
Oil - 5 tbsp
Onion - 1 cup
(sliced into thin pieces)
Green chillies - 1 tsp
(cut into round pieces)
Ginger - 1/2 tsp
(sliced into thin pieces)
Chilly powder - 1/2 tsp
Pepper - 1 1/2 tsp
(coarsely powdered)
Salt - As reqd

Servings
3

HOW TO PREPARE
1)Apply little salt on the brain lamb and steam cook, cool and make a few gashes on it.
2)Heat oil in a pan and saute sliced onions over medium fire.
3)When it changes colour, add green chillies and ginger. Saute and remove.
4)In the remaining oil, fry chilly powder and when it turns brown, add pepper powder.
5)When done, add the brain.
6)Sprinkle salt to taste.
7)When it becomes hot, add the sauted ingredients and stir gently without crumbling the brain.

:- Serve hot.

Grill Lamb Chops

Ingredients
Lamb chops - 2 kg
Garam masala - 1 ½ tbsp
Pepper - 2 tsp
Salt - 3 tsp
Vinegar - 2 tbsp
Oil - 2 tbsp
Bay leaves(Vazhana/Karuga ela) - 2 large
Oregano - 1 tbsp

Servings
4

HOW TO PREPARE
1)Wash the lamb and cut them into one-inch cubes.
2)Combine all the ingredients and marinate chops for 2 to 3 hours.
3)Barbecue or grill for about 20 minutes

Serve Hot

Mutton Curry

Ingredients
Mutton - 1 kg
Curds - 100 gm
Ginger-garlic paste - 100 gm
Red chilly powder - 2 tsp or as reqd
Turmeric powder - 1 tsp
Corriander seeds - 2 tsp
Poppy seeds(Khashakhasha) - 1 tsp

Whole garam masala:-
Cinnamon(Karugapatta) sticks - 2 nos
Cardamom(Elakka) - 4 nos
Clioves(Grambu) - 2 nos
Fennel seeds(Perinjeerakam) - 1 tsp
Coconut - 1/2 of one
Onion - 2 nos
(chopped)
Tomato - 2 nos
(chopped)
Green chillies - 2 nos
Mint leaves(Pudhina) - 1/2 bunch
Coriander leaves - 1 bunch
Salt - As reqd
Oil - 5 tsp

Servings
4

HOW TO PREPARE
1)Marinate the mutton with curd, mutton, salt, turmeric and a tsp of ginger-garlic paste for 2 hours.
2)Roast together coconut, part of whole garam masalas, coriander seeds and poppy seeds, till the aroma comes out and let it cool.
3)Take the cooled ingredients and put them in a grinder and make a smooth paste by adding water in required quantity.
4)Heat oil in a cooker.
5)Put the remaining whole garam masalas and onions and saute.
6)Once the onions turn brown in colour, add the ginger-garlic paste and turmeric powder and fry well.
7)Add the chopped coriander leaves and pudhina leaves. Do not chop the pudina.
8)Once the aroma is filing the room, add the red chilly powder.
9)Once the oil starts to leave the sides of the vessel, put in the marinated mutton pieces and mix the masalas together.
10)Put in the tomatoes and add the salt.
11)Mix well.
12)Close the vessel and cook upto 2 - 3 whistles.
13)Open it once the vapour is out.

Serve Hot..

Boti Curry

Ingredients
Boti - 1 kg
Masala:-
Cloves(Grambu)
Cardamom(Elakka)
Cinnamon(Karugapatta)
Poppy seeds(Khashakhasha)
Garlic
Ginger
Raw tamarind - 1 kg
Red chilly powder - 2 tbsp
Green chillies - As reqd
Salt - As reqd
Onion(finely chopped)

Note:
Boty is the visceral parts of the lamb,Clean the boti thoroughly in hot water.

Servings
6

HOW TO PREPARE
1)Grind all the masala ingredients into soft paste adding a little water.
2)Heat oil in a pan.
3)Fry onions, length wise slit green chillies and masala paste until it turns brown.
4)Add boti and chilly powder to it and fry until oil separates.
5)In the mean time, boil raw tamarind untill it is smooth and extact thick juice of it.
6)Add this juice to the cooking boti.
7)Add salt and cook until it is done.

Andhra Drum Stick Mutton

Ingredients
Lamb meat - 1 kg
Potato - 1/2 kg
Tomato - 1/2 kg
Drum sticks - 1 doz
(cut into 2" pieces)
Onion(chopped) - 2 cups
Red chilly powder - 3 tbsp
Coriander powder - 2 tbsp
Cumin(Jeerakam) powder - 2 tbsp
Green chillies - 6 nos
Cardamom(Elakka) - 6 nos
Cloves(Grambu) - 6 nos
Cinnamon(Karugapatta) - 3" piece
Garlic - 1 full bulb
Ginger - 3" piece
Salt - As reqd
Refined oil - As reqd
Turmeric powder
Onions - 3 cups

Servings
6

HOW TO PREPARE
1)Clean mutton well.
2)Add to it 1 tsp of turmeric powder, enough salt and 2 spoons of oil. Mix well and marinate for 1 hour.
3)Take 1/2 cup onions, ginger, garlic, cardamom and cloves in a bowl. Make it into a paste.
4)Peel and cut the potatoes into medium size pieces.
5)Cut tomatos into fine pieces.
6)Add adequate refined oil to a pressure pan and heat.
7)Add remaining onion pieces, marinated mutton, coriander and cumin powder, mix well and cook for some time.
8)Add potato pieces, drum sticks and fry for 10 mins.
9)Add enough water and cook until it is fully done.