Category Archives: Mutton Recipes

Hyderabadi Haleem

Haleem is a popular Pakistani / Hyderabadi dish and is very famous in UAE too. It’s more popular during Ramadan. Haleem is a very rich food made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices.


Ingredients:
Boneless Mutton – 2 kg
Chilli Powder – 1tsp
Haldi Powder – 1tsp
Bay Leaf – 1
Dal Channa – 250g
Whole Wheat – 200g
Barley – 50g
Oil as required (3-4 tsp)
salt to taste

For Garnish:
Onion
Lime Slices
Green Chilies
Fresh Coriander / Mint Leaves
Sliced Ginger

Method:

1. Soak all three grains overnight.
2. Fry the meat in oil.
3. Add all the spices and 4 to 5 glasses of water.
4. Cover and leave on low flame to tenderize until the meat is extremely soft.
5. Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp haldi powder.
6. Add water and cook on low flame till very soft.
7. When both are soft, mix the meat and grains together and leave on a very low flame.
8. Keep mashing and mixing.
9. It starts to boil and becomes bubbly fry a little onion in oil and add to it.
10. Remove from heat and serve with garam masala, fresh coriander leaves, fried onion and lemon.

Dahi ka Gosht

Straight from the land of exotic delicious spicy food, HYDERABAD……… A thick, creamy North-Indian curry best eaten with your choice of rice or roti.This rich blend of mutton meat, yogurt and spices would make you drool for sure.

Ingredients :

  • 1 kg boneless mutton
  • 3 onions, ground
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • salt to taste
  • 2 tbsp ginger-garlic paste
  • 3 tomatoes, pureed
  • 2 tsp chilli powder
  • 1/2 cup curd
  • 1 cup pure ghee

Method:
1. Mix mutton with curd, powdered spices, ginger-garlic paste and salt.
2. Reserve for one hour.
3. Heat 3/4 cup ghee in a pressure cooker.
4. Add onion paste. Brown. Add tomato puree. Brown.
5. Add mutton and salt as needed.
6. Add 2 cups hot water and pressure cook till done.

Mutton Curry

Ingredients

  • Mutton – 1 kg
  • Onion(big) – 3 nos
  • Tomato – 2 nos
  • Ginger – 1″ piece
  • Garlic pods(small) – 10 nos
  • Green chillies – 4 nos
  • Chilly powder – 1 1/2 tsp
  • Coriander powder – 3 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Bay leaves – 3 nos
  • Fennel(Perinjeerakam) – 1 tsp
  • Cloves(Grambu) – 4 nos
  • Cinnamon(Karugapatta) – 2 sticks
  • Curry leaves – A few
  • Salt – As reqd
  • Oil – As reqd

Method

  • Wash mutton well and cut it into small pieces.
  • Heat oil in a pan.
  • Add fennel, cloves, bay leaves & cinnamon and stir well.
  • When fennel becomes slight brown in color, add sliced onions, green chillies and curry leaves.
  • If u have time, u can use small onions(kunjulli) in place of big ones for better taste.
  • When onions turn golden brown, add ginger-garlic paste.
  • Reduce the flame and saute it.
  • Add chilly powder, coriander powder and turmeric powder and stir for 5 mins on medium flame.
  • If u want the mutton curry to be less spicy, reduce chilly powder to 1 tsp and green chillies to 2 nos.
  • Add tomatoes and salt and mix well for 5 mins.
  • Add the garam masala powder.
  • After 3 mins, add the mutton pieces and stir well.
  • Keep it on medium flame for 10 mins.
  • Do not add water at this stage.
  • Stir occasionally to avoid sticking to the bottom of the pan.
  • Transfer the contents into a pressure cooker.
  • Add 6 cups (teacups) of water and cook on medium flame for 20 – 25 mins.
  • Mutton curry is ready.
  • Serve mutton curry hot with ghee rice or parotta or chapathi