MUTTON HARA MASALA.

INGREDIENTS:

1 kg Mutton (cut into small pieces)
3 Large Onions (made into paste)
1 tsp Turmeric powder
1 cup Curd
Oil
Salt to taste.

To be powdered:
1 stick Cinnamon
5-6 Elaichi
1 tsp Sesame seeds
2 Star Aniseed

To be made into a paste:
3 Tbsp chopped Coriander
2 Tbsp chopped Pudina
2-3 sprigs Curry Leaves
1 Tbsp chopped Ginger
1 Tbsp chopped Garlic
15 Green Chillies.

METHOD:

Pour some oil in a pan. Add the ground garam masala powder and the turmeric powder.
Add in the onion paste and saute until golden brown.
Later add the green paste and cook for a while till the raw smell goes.
Add in the mutton pieces  and salt to taste, mix well and add some water and  cook till the meat is tender.
Add fresh curd and switch off the flame.
Garnish with fresh coriander leaves.

MUTTON PEPPER FRY RECIPE

INGREDIENTS:

500 Gms Mutton
3 nos Onions
2 tbsp Ginger-Garlic Paste
8 nos Green Chilies
2 Tomatoes
3 Sprig Curry Leaves
2 Whole Star Aniseed
1/4 tsp Turmeric
1 tbsp Chilly Powder
2 tbsp Black Pepper
1 tbsp Aniseed
4 nos Cardamon
3 sprig Coriander Leaves
3 sprig Mint Leaves
2 Tbsp Coconut Oil
2 Tbsp Sliced Coconut

METHOD:

Grind onion
Shallow fry the coconut in oil
Grind together : Black Pepper, Aniseed  &Cardamon

Add coconut oil, drop curry leaves, star aniseed & slit green chilies
Add onion paste & turmeric until roasted
Add ginger / garlic paste & chilly powder and cook for some time
Now add the mutton and saute for some time.
Add chopped tomatoes and add salt to taste, when the mutton is cooked
Add the powdered masala, chopped coriander & mint  and add the fried coconut.
Cook on slow flame 

MUTTON ROGAN JOSH RECIPE

INGREDIENTS:

1 Kg Mutton 

5 no Onion (Brown) 
2 Tbsp Ginger / Garlic 
4 nos Tomatoes 
1/2 tsp Jeera Powder
2 Tbsp Chilly Powder 
8 Nos Cardamom 
4 nos Cinnamon Stick 
6 nos Cloves 
1/2 tsp Nutmeg Powder 
1Tbsp Kasuri Methi Powder
4 Tbsp Oil

METHOD: 

Golden fry the onions and blend it along with the whole Garam Masalas.
Heat oil, add ginger garlic paste.
When cooked add the grounded onion masala paste. Saute well. 
Add the tomato paste and cook well. When it starts to leave the oil add chilly powder, jeera powder and then add mutton along with 2 cups of water; cook for a few mins.
When the gravy starts to boil, add the nutmeg powder and cook the meat covered, until it becomes soft.
Finally add the kasuri methi powder. Garnish with coriander leaves.

Best when served with ghee rice or jeera pulao.

MUTTON BIRYANI RECIPE

INGREDIENTS:

1kg Mutton

1kg Basmati rice
5nos Onions
3nos Tomatoes
8-10nos Greenchillies
1 1/2Tbs Ginger Garlic paste
1/2tsp Turmeric powder
1tsp Chilly powder
5nos Cinnamon sticks
8nos Cardamom
6nos Cloves
3nos Black cardamom
2gms Mace
1/4tsp Nutmeg
250ml Curd
1/4bunch Mint
1/4bunch corriander
1/2tspGaramasala powder
2Tbsp Oil
1Tbsp Ghee
salt to taste
precook the rice with salt 80%, strain and keep it aside

METHOD:

In a thick bottom vessel heat oil n ghee together. put the whole garam masalas and green chillies.
Put onions and fry till brown. Then add the ginger and garlic paste 
Add turmeric powder, chilly powder and stir well
Add the mutton, tomato and curd 
When the mutton starts boiling add grated nutmeg powder and cover and cook until the mutton is tender
Add mint and coriander
Once the meat is tender add the precooked rice and sprinkle the garamasala powder and cover it with a tight lid until you feel the steam coming out of the vessel
Garnish with golden fried onions and serve with veg Raitha.