Dal Gosht | Dalcha | Hyderabadi Dal Gosht

Ingredients
Mutton - 300 gm
Onion - 3 sliced
Ginger garlic paste - 1 1/2 tsp
Red chilli powder - 2 tsp
Corriander powder - 2 tbl.sp
Roasted cumin powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Cinnamon - 1 stick
Cloves - 3 to 4
Cardamom - 2
Cumin seed - 1 tsp
Toor dal - 1/4 cup
Masoor dal - 1/4 cup
Urad dal - 1/4 cup
Moong dal - 1/4 cup
Chana dal - 2 tbl.sp
Few chopped corriander and mint leaves
Salt as per taste


Make a puree of 
Tomato - 3 medium
Green chilli - 2

Method
Clean and wash the mutton pieces and keep aside.
Make a puree of tomato and green chilli.

Wash and soak all the dal in water for half an hour.

Heat oil in a pan and add whole spices and cumin seed and let it splutter.
Add sliced onions and cook till golden brown in color.
Add ginger garlic paste and saute for few seconds till the raw smell goes.
Add tomato puree and powdred masala and cook for a minute.
Add mutton pieces, few chopped corriadner and mint leaves and stir fry for few seconds.
Add one or two cup of water and pressure cook it  till 4 to 5 whistles.
Remove mutton curry in another pan.
In the same cooker, pressure cook dal by adding little more water.
When cooked mix with the mutton curry. Garnish with chopped mint and corriander leaves. Serve hot.

Mutton Kichda | Gosht Kichda | Hyderabadi Recipe | Ramadan Recipe

Ingredients

Onion – 6 deep
fried till crispy

Cardamom 2,

cloves -2 to 3

Cinnamon 1 small
stick.

Ginger garlic paste
– 1 tbl.sp

Tuvar dal/split
pigeon peas – ½ cup

Chana dal (split
chickpeas) – ½ cup

Moong dal/split
green gram dal – ½ cup

Masoor dal – ½ cup

Urad dal/black gram
dal – ¼ cup

lapsi rava or
broken wheat - 250 gm

Juice of half lemon

Few mint and
coriander leaves

For marination

Mutton – ½ kg

Tomatoes – 3

Green chilli – 3

Turmeric powder – ½
tsp

Coriander powder –
3 tsp

Roasted cumin
powder - 1 tsp

Red chilli powder
-  2 tsp

Garam masala – 1
tsp

Salt as per taste

Crispy fried onion
– 3

Method

Slice 6 onions
thinly and deep fry them in oil till crispy brown in color.

Wash and soak all
the dal together for half an hour.

Wash and soak lapsi
rava/broken wheat separately.

For marination

Make a puree of
three tomatoes and three green chillies

Half kg of mutton
cut into small pieces cleaned and washed, to this add tomato

Puree and  all the powdered masala,  half of the crispy fried onion, mix it well
and let it marinate for half to one hour.

Heat two tbl.sp of
oil in a pan and add to it cardamom 2, cloves 2 to 3 and cinnamon 1 small
stick.

Fry for a minute.

Add a tbl.sp of
ginger garlic paste and saute for few seconds till the raw smell goes.

Add the marianted
mutton to it and stir fry for 2 to 3 minutes on a low flame.

Add a glass of
water and pressure cook it till 4 to 5 whistles. When cooked remove in a pan.

Add cooked mutton
into the pan

Add freshly chopped
mint and corriander leaves and mix well.

In the same cooker,
add soaked dal and pressure cook till 4 to 5 whistles. When cool, remove in the
mutton pan and mix it well. Add water if needed.

Now pressure cook
broken wheat/lapsi rava till 2 to 3 whistle. Remove and add it to the mutton
mixture. Add salt and water if needed. It should not be too thick. Let it
simmer on a low flame for 4 to 5 mintues. When done, remove in a bowl, add
juice of half lemon, chopped coriander and mint leaves and fried onions. Serve
hot.

Mutton Biryani

Ingredients

Mutton – ½ kg

Basmati rice – 1 kg

Bay leaf - 2

Onions – 6 to 7

Yoghurt – 2 tbl.sp

Ginger garlic paste – 2 tbl.sp

Green chilli - 3

Tomato paste – 2 tbl.sp or 3 tomatoes

Chilli powder – 2 tsp

Coriander powder – 3 tsp

Roasted cumin powder – 1 tsp

Garam masala –1/2 tsp

Turmeric powder – ½ tsp

Salt as per taste

Coriander and mint leaves

Saffron soaked in milk  or food color

Roast and Make a powder of

Black cardamom – 1

Green cardamom – 2

Cinnamon – 1 small piece

Cloves – 3 to 4

Mace – 1

Star aniseed – ½

Whole pepper – 2 tsp

For making  rice

Bay leaf – 1

Cumin seed – 1 tsp

Black cardamom – 1

Cinnamon – 1

Cloves – 4

Salt as per taste

One spoon oil




Method
Soak rice in water for half an hour.
Fry onions till golden brown in color and keep aside.
First marinate mutton by adding green chilli paste, red chilli powder, coriander powder, roasted cumin powder, garam masala, yoghurt, turmeric powder, salt,corriander and mint leaves, roasted and powdered whole garam masala and fried onions. Keep little onion aside for garnishing.
Leave it for 3 to 4 hours or overnight.

Heat oil in a pan add ginger garlic paste and saute till raw smell goes. Then add tomato paste or tomatoes chopped and cooked till mashed up.
Add this marinated mutton . Mix well and let it cook till it becomes little soft. Keep on stirring in between and add little water if needed.

Keep enough water in a pan for cooking rice by adding all the ingredients given.
When it starts boiling add rice and cook till 75% done.

Remove and drain the water and keep rice aside.

When mutton is cooked, add this  rice on top of it and set it properly. Garnish with fried onions, garam masala, corriander and mint leaves, saffron soaked in water and ghee or butter. Cover it and cook on a low flame till rice is cooked well.

Serve hot with raita.

Banjara Gosht

Ingredients
onion - 2
ginger garlic paste - 2 tsp
yoghurt - 1 cup
red chilli powder - 2 tsp
whole red chilli - 2
corriander powder - 2 tsp
roasted and crushed corriander seed - 1 tsp
garam masala - 1/2 tsp
salt as per taste
corriander leaves for garnishing
mutton - 250 gm boiled with stock

Method
Heat oil in a pan and add onions and red chilli and cook till golden brown in color. Then add ginger garlic paste and saute for few seconds till the raw smell goes. Then add all powder masala and stir fry for few seconds. Add mutton pieces and mix well till all the chicken pieces are very well coated.Then add mutton stock, salt and yoghurt. Mix well and cook on a slow flame till the gravy becomes thick. Garnish with corriander leaves and serve hot with rice or roti.

Mutton Haleem Recipe

Ingredients

boneless mutton - 300 gm
broken wheat/barley - 200 gm
mixed dal (all in small quantity) - masoor dal, moong dal, tuvar dal, chana dal)
fried onions - 4 medium sixe
ginger garlic paste - 3 tbl.sp
green chilli - 3 to 4
red chillli powder - 2 tsp
corriander powder - 3 tbl.sp
cumin powder - 3 tsp
turmeric powder - 1/2 tsp
garam masala - 1 tsp
yoghurt - 1/2 cup
tomato = 4
corriander and mint leaves
lemon
salt as per taste

Method
soak all the dal and  broken wheat for an hour and then pressure cook it till soft. Lightly mash it and keep aside. In another pan, heat oil and butter and add ginger garlic paste, saute till the raw smell goes and then add mutton pieces and cook on a high flame for 2 to 3 minutes. then add green chilli, red chilli powder, corriander powder, cumin powder, yoghurt, tomato, turmeric powder, half of fried onions and corriander and mint leaves and salt.Mix well and either pressure cook till 3 to 4 whistle or cook in a vessel for one hour on a slow flame.
Remove and blender it with a hand blender.  Mix with the dal, add little water if it is too thick.
Sprinkle garam masala on top.
Leave it to simmer on a low flame for 2 to 3 minutes.Remove in a serving plate and garnish with ginger juliennes, fried onions, corrriander and mint leaves and a slice of lemon.
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Kofta Mumtazi

Ingredients for kofta

Mutton keema – 250 gm

Besan/chickpeas flour – 2 tbl.sp

Green chilli – 2 to 3

Turmeric powder -  ½   tsp

Eggs – 4

Onion – 2 small

Garlic flakes – 4

Garam masala – 1 tsp

Water – 2 cup

Ingredients for curry

Onion – 2 medium size

Tomato – 2

Yoghurt – 2 tbl.sp

Garam masala – 1 tsp

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Ginger – 1 inch

Ghee/butter – 3 tbl.sp

Red chilli powder and salt as per taste

Coriander and mint leaves – ¼ cup

Method

Boil eggs and keep aside.

In a pan heat two cup of water, to this add mutton keema, chopped onion, salt, turmeric powder, garlic flakes, onion,garam masala, and green chilli. Cook on a slow flame for about half an hour.

When half done, Remove and add chickpeas flour to it , mix well and again cook for 15 minutes till the mixture becomes dry.

Remove from heat and leave it to cool. Then mash it well or use blender to blend it.

In another bowl, mash 3 boiled eggs.

In another bowl. Beat one egg and little milk.

Make koftas from keema mixture, stuff little mixture of mash boil eggs, dip in egg and milk mixture and deep fry in oil till golden brown in color.

In another pan, heat ghee, fry onions till golden brown in color, then add grated ginger, turmeric powder, red chilli powder, pepper powder, salt and chopped tomatoes. Fry till the masala separates from the oil. Then add to this yoghurt , left over of keema mixture, leftover of egg and milk mixture and water and leave it to boil for 3 to 4 minutes. Remove from fire.

Cut the koftas into half and put in the curry, garnish with coriander and mint leaves and serve hot.

Mughlai Mutton Curry

Ingredients

Lamb meat – 750 gm

Onion – 2

Ginger galirc pase – 1 ½  tbl.sp

Turmeric powder – ½ tsp

Coriander powder – 2 tsp

Green chilli – 2 to 3

Red chilli powder – 1 tsp

Cashew nuts – 15 to 20

Salt as per taste

Ghee/butter – ¼ cup

Roast and make a powder of

Cumin seed – 1 tsp’

Poppy seed – 1 tsp

Black cardamom – 1

Green cardamom – 1

Cloves – 3

Cinnamon -  1 inch stick

Method

Cut onion into thin long slices.

Soak cashewnut in water for half an hour  and then grind it in to a paste.

Heat ghee in a pan and fry onions till golden brown in color. Then add ginger garlic paste and sauté till raw smell goes, then add turmeric powder, red chili powder, coriander powder and stir fry till oil separates from the masala.

Add mutton pieces, green chillies, sauté for  2 to 3 minutes, then add 2 cup of hot water to it and cover and cook on a medium flame.

When done, add cashewnut paste and roasted garam masala  powder and simmer on a low flame for 2 to 3 munutes.

Garnish with coriander leaves and serve hot.

Mutton Biryani With Green Peas

Lamb mutton – 500 gm

Onion – 125 gm

Rice – 500 gm

Bay leaf - 2

Green peas – 250 gm

Potato – 250 gm

Ginger garlic paste – 1 tbl.sp

Garam masala – 2 tsp

Yoghurt – 125 gm

Saffron soaked in milk

Kewra essence – 4 tsp

Red chilli powder and salt as per taste

Ghee/butter – 300 gms

Method

Chop onions into thin long slices.

Boil potato and green peas.

Cook rice in water and salt till half done.

Heat oil in a pan, and fry onions till golden brown in color and then remove it.

In the same ghee/butter, add bay leaf and then  mutton pieces and stir fry for 2 to 3 mintues and then add ginger garlic paste and sauté for a minute.

Make a paste of onion and then add to it along with red chilli, yoghurt, salt and garam masala.

Add enough water so that the mutton pieces are cooked.

When the mutton pieces are cooked and the gravy has become little thick, add green peas and potato.. Add half cooked rice on top of it, sprinkle kewra essence and saffron soaked in milk. Sprinkle little garam masala on top.

Leave it to simmer on a low flame till rice is cooked. Serve hot with raita.

Mughlai Mutton Korma

Ingredients

Lamb meat – 500 gm

Onions – 2 sliced

Garlic – 5 flakes

Ginger – 1 inch

Green chilli as per taste

Red chilli powder – ½ tsp

Coriander powder – 1 tsp

Poppy seed – 1 tsp

Bay leaf – 3

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Yoghurt – 2 cup

Cream – 2 cup

Chopped cashew nut – 15 and almond 10

Few saffron threads soaked in milk

Coriander leaves for garnishing

Salt as per taste

Ghee/butter -3 tbl.sp

Method

Make a paste of ginger garlic, red chilli powder, turmeric powder, coriander powder, saffron soaked in milk and salt and mix with yoghurt.

Fry cashew nuts and almonds and keep aside.

Add this to the mutton pieces and mix it well.

Leave this to marinate for 2 to 3   hours.

Heat ghee/ butter in a pan, add bay leaf and onion and fry onion till golden brown in color

Then add green chilli, garam masala and poppy seed and marinated mutton pieces and fry till oil separates from the masala.  Add a cup of water and leave it to cook on a slow flame till mutton pieces are cooked well.

When mutton is cooked, add cream and cashew nut and almonds and garnish with coriander leaves and serve hot.

Shahi Rogan Josh

Ingredients

Meat – 250 gm

Onion – 1

Garlic flakes – 6

Ginger – 1 inch

Green chilli – 2 chopped

Garam masala – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Turmeric – ½ tsp

Tomato – 1 chopped

Yoghurt – 1 cup

Red chilli as per taste

Few saffron thread soaked in milk

Cashewnut – 15

Ghee/butter – 100 gm

Method

Make a paste of ginger garlic, coriander, cumin, red chilli and salt.

Heat ghee/butter in a pan, and fry onions till golden brown, then add green chilli and tomato and stir fry till masala separates from the oil. Then add the ground masala and sauté for few minutes. Now add mutton pieces, yoghurt and a cup of water and leave it to cook till mutton is very well cooked.

When the mutton pieces are cooked and the gravy has become thick, then sprinkle garam masala, saffron soaked in milk, and chopped cashewnuts and garnish with coriander leaves and leave it to simmer on a low flame for 2 to 3 minutes.

Hyderabadi Kacche Gosht Ki Mutton Biryani

Ingredients

For marination of mutton

Mutton – 1 kg

Raw papaya – ½ cup

Curd – 2 cups

Ginger garlic paste – 3 tbl.sp

Coriander powder – 2 tbl.sp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Mint and corriadner leaves

Red chilli powder and salt as per taste

Onions – 7 fried till golden brown in color.

Saffron soaked in milk

Raisins and cashewnuts to garnish

Mint and coriander leaves to garnish

For rice

Bay leaf – 2

Shahi jeera – 1 tsp

Cloves – 4

Cardamom – 2

Black cardamom – 3

Cinnamon stick – 1 inch piece

Pepper corn – 8

Salt as per taste

Method

Clean and wash the mutton pieces.

Soak rice in water for half an hour.

First marinate the mutton and leave it aside for 3 to 4 hours at room temperature.

For rice

Take enough water in a pan, add all the whole masala, one teaspoon of oil and salt and leave it to boil,

When it starts boiling, add rice and cook it till half done. Drain the water and remove and keep aside.

In a big pan, spread half of these marinated mutton and add 4 tbl.sp of ghee/butter to it  and then spread a layer of rice, add fried onions and saffron soaked in milk along with mint and coriander leaves and raisins and cashewnuts, then again spread a layer of marinated mutton and then layer of rice, then top it with fried onions and saffron soaked in milk, few mint and coriander leaves  and raisins and cashewnuts and cover and seal the lid with a dough. Cook on a high flame for 5 minutes and then switch to low flame and leave it to cook slowly on a low flame for another 45 minutes. Keep a tawa under the pan.

When done, serve hot with raita.

Mutton Sukka (Mutton Masala)

Kofta Curry

Keema Palak

Achari Gosht

Bihari Kabab

Palak Mutton Masala

Shami Kabab Recipe

Aloo Mutton Curry

Methi Gosht Recipe