Showing posts with label Mutton. Show all posts
Showing posts with label Mutton. Show all posts

Tuesday, December 6, 2016

Mutton Rogan josh/ Kashmiri mutton curry / Mutton curry with yogurt and spices

Mutton Rogan josh is a traditional Kashmiri dish famous around the world. Rogan Josh is served as part of Kashmiri Wazwan - an elaborate meal shared from a plate called traem. Kashmiris give importance to the quality of spices used in Wazwan and the aroma of Rogan Josh is unforgettable.  There are many versions of Rogan Josh. Today, I have done it Kashmiri Pandit style, i.e., no onion, no garlic and by using yogurt. The curry is highly aromatic and vibrant red. Don't be mistaken by the deep red color for spiciness. The curry is only mildly spicy. The aroma comes from the spices used during cooking and the red color from the use of a spice called Ratanjot or Kashmiri red chilies. Here I have used Kashmiri red chilies to bring on the color. Now let's see ..... how to make mutton rogan josh?


Mutton - 1 kg
Lime juice - 1 tbsp
Black cardamom - 8 nos
Bay leaves - 2 nos
Asafoetida - a pinch
Turmeric powder - 1/4 tsp (optional)
Ghee - 4 tbsp
Yogurt - 1/2 cup

Kashmiri chili powder - 4 tbsp
Dry ginger powder - 2 tbsp
Fennel seed powder -1 tbsp
saffron - 2 pinches

To grind

Cumin seeds - ½ tsp
Mace - 2 nos
Green cardamom - 12 no
Cinnamon pieces- 4 (1-inch pieces)


Wash and cut mutton into medium pieces. Marinate mutton with lime juice and salt. Keep aside for ½ hour.

In a bowl, add asafoetida, Kashmiri chili powder, dry ginger powder, fennel seed powder, and 1/2 cup of water. Mix nicely. Keep this paste aside.

Grind cumin seeds, mace, green cardamom, and cinnamon pieces to a coarse powder. Keep this aside.

Heat ghee in a pan. Now add black cardamom and mutton. Saute well on medium flame till meat is brown in color. Now add the set aside paste. Mix well. Add saffron, salt, and ½ cup of beaten curd. Stir well. Close the pan with a lid. Let it cook on medium heat for 45 minutes or until it is done. Stir occasionally. After 45 minutes, when mutton is done, add ground spice powder. Mix well. Switch off the stove.

Serve hot with rice.

Note:- If the gravy is too thick, then you can add ½ cup of water and reach your desired consistency level.

Thursday, November 24, 2016

Pressure cooker mutton stew / Mutton in coconut milk gravy

Stew is a traditional Christian dish of Kerala. Stews pairs well with appam and bread. It is an important part of Christmas breakfast.


Mutton - 1/2 kg
Green chili, slit - 4 nos
Cardamom - 3 - 4 nos
Peppercorns - 1 tsp
Cloves - 4 nos
Cinnamon - 1 inch piece
Ginger, chopped - 1 tsp
Garlic - 1 tsp
Salt as needed
Curry leaves - few
Potatoes  - 2 medium
Carrots - 2 nos
Onion, thinly sliced - 2 nos
Green chilies - 2 nos
Thin coconut milk - 2
Thick coconut milk - 1/2 cup
Coriander leaves chopped - 2 tbsp
Mint leaves, chopped - 1 tbsp
Oil or ghee as needed
Rice flour - 2 1/2 tsp
Garam masala - 1/2 tsp


Peel potatoes and carrot. Cut it into square pieces.

Pressure cook mutton with green chilies, ginger, garlic, cardamom, peppercorns, cloves, cinnamon, curry leaves, salt with 1/2 cup of water for 3-4 whistles or until it is done. Open the lid of the pressure cooker to see if mutton is cooked. When mutton is cooked, add potato and carrot. Cook only till 1 whistle. This step is really important. Otherwise, potato and carrot will be overcooked.

Heat oil in a pan. Add cashewnuts and fry till they turn light brown. Set this aside to use later. 

In the remaining oil left after frying cashewnuts, add onion and green chilies. Saute well. When onion turns translucent, add rice flour and sauté. Now add  thin coconut milk to the onion mixture. Transfer this mixture to pressure cooker and mix well. Allow it to boil. When the gravy is slightly thickened, add thick coconut milk and garam masala. Now just heat through the gravy. Switch off the stove immediately. Don't allow it to boil or else the coconut milk will curdle. Add coriander leaves and mix. Garnish with fried cashewnuts. Serve hot with vellayappam or bread. 

Sunday, July 31, 2016

Paya saag /Mutton trotters and brain curry/Aattukal curry

Paya saag is a refreshing iron rich soup ideal for monsoon season.


Mutton trotters  - 2
Ginger garlic paste - 2 tbsp
Salt as needed
Peppercorns - 1/4 tsp
Cinnamon stick - 1 piece
Cardamom and cloves- 2 nos each
Oil - 4 tbsp
Curry leaves

Mutton brain - 2 nos
Ginger garlic paste - 1/2 tsp
Salt as needed

To grind

Shallots/kunjulli - 100 gm
Green chillies - 4 nos
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Fennel seeds - 1/2 tsp
Grated coconut - 1/4 cup


Clean and cut mutton trotters into pieces. Pressure cook mutton trotters with ginger garlic paste, pepper,cloves, cardamom, cinnamon stick, salt and 4 cups of water upto  30 minutes.

Grind  shallots, green chillies, chilli powder, turmeric powder, coriander powder, fennel seeds and grated coconut to a smooth paste. Keep this aside.

Clean the mutton brain. In a pan, add brain, ginger garlic paste, salt with small amounts of water and cook. Keep aside.

Heal oil in a kadai, add ground paste (check to grind) and saute well. When the raw smell of the masala disappears and oil starts to float the surface, add curry leaves. Lower the heat, add cooked mutton trotters along with the gravy. When the gravy thickens, add the mutton brain and mix well. Switch off the stove. Serve hot.

Saturday, April 16, 2016

Mutton Head Curry/Attinthala Curry

Mutton head, cut into pieces - 2 kg
Green chillies - 3 nos
Turmeric powder- 1 tsp
Onion- 2 nos
Ginger garlic paste- 1 tbsp

Dry roast and grind
Coriander seeds - 4 tbsp
Dry red chillies - 10 nos
Peppercorns- 1 tsp
Fennel seeds- 1 tsp
Cinnamon stick- 2 pieces
Cloves -5 nos
Cardamom - 2 nos

Saute and grind
Onion- 1 no
Grated coconut - 1 cup
Curry leaves


Clean and wash mutton head. Cut it into pieces. Pressure cook mutton head pieces with required water, salt and turmeric powder for 2 whistles.

Dry roast coriander seeds, dry red chillies, peppercorns, fennel seeds, cinnamon stick, cloves and cardamom. Grind them to make a powder.

Heat 1 tsp oil. Saute grated coconut for 2 minutes. Now add onion and curry leaves and saute for 3-5 minutes. Add this to a mixer and grind along with small amounts of water to a smooth paste.

Heat oil in a pan. Saute onion. When the onion turns brown in colour, add ginger garlic paste, green chilli and saute, Now add ground smooth paste and stir well. Add small amounts of water and allow it to boil. Now add cooked mutton head along with the mutton stock. Cook till the gravy reaches a thick consistency. Sprinkle coriander leaves on top and serve the curry.

Saturday, June 27, 2015

Bread Nirachathu/Stuffed bread

This is a traditional recipe from Malabar. 

Recipe - Umi Abdullah


Mutton minced  - 200 gm
Coriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Salt to taste

Onion chopped  - 2 nos
Green chilli chopped - 4 nos
Ginger paste  - 1 tsp
Garlic paste - 1 tsp
Cashewnut - 1 tbsp chopped
Raisins - 1 tsp
Garam masala  - 1 tsp
Coriander leaves chopped  - 2 tbsp
Bread   - 1 loaf uncut
Eggs hard boiled - 2 nos
Oil  - 1 tbsp


Cook mutton with coriander powder, turmeric powder and salt in sufficient water, till the mutton is soft and the water is absorbed.

Hot oil in a pan. Saute the onion and green chillies. Add the ginger and garlic paste and fry until you get an aroma. Add the minced mutton and fry till it is dry. Add cashewnuts, raisins, coriander leaves and garam masala powder. Remove from fire and keep aside.

Remove the crust from the bread. Cut a small round piece of bread from the bottom ad keep the pieces aside. Carefully scoop out the inside. Mix a little of the scooped bread with mince. Stuff the bread with mince and a whole hard boiled eggs. Close the hole with the cut out piece.

Smear the bread with the beaten egg. Shallow fry it on oil on all sides.

Sunday, January 11, 2015

Mutton brown curry/Mutton in brown gravy


Mutton  - 1 kg

Oil - as needed

Onion, sliced  - 1/2 kg

Garlic paste  - 2 tbsp

Ginger paste  - 2 tbsp

Chilli powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp

Cinnamon   - 3 pieces
Cloves  - 8 nos

Tomato  - 250 gms

Green chilli, crushed  - 5 nos

Salt as needed

Curd  - 2 tbsp

Coriander leaves chopped - 2 tbsp


Clean and cut mutton into pieces.

Grind cinnamon and cloves to fine powder. Set aside. 

Soak coriander powder, chilli powder, turmeric powder, powdered cinnamon and cloves in small amounts of water.
Set aside the soaked powders.

Heat oil in a pan, fry chopped onions till brown in colour. Set aside. 

To the remaining oil, add ginger garlic paste and saute well. Add soaked powders, which is set aside to this. In low heat, saute them, so that it gets a light brown colour. Add chopped tomato and crushed green chilli. When tomato is lightly cooked, add mutton pieces. Stir well. When the water is all dried up and mutton pieces are well coated with masala, add hot water, salt, and fried onions set aside. 

Transfer this to a pressure cooker and pressure cook for 2-3 whistles. Open the lid, if gravy is watery. Cook for some time till the gravy is thickened. Add curd and stir well. Switch off the stove. Garnish with coriander leaves.

Serve with ghee rice. 

Love Mutton recipes! Check here

Spicy mutton curry

Mutton Pepper roast

Mutton Stew

Monday, December 29, 2014

Mutton pepper roast / മട്ടൻ പെപ്പർ റോസ്റ്റ്


Mutton - 1/2 kg
Turmeric powder - 1/2 tsp
salt as needed
Onion, medium, sliced  - 2 nos 
Green chillies - 2 nos
ginger chopped - 2 tbsp
Garlic chopped - 2 tbsp
Pepper - powder - 2-3 tsp
fennel  powder - 1/4 tsp 
Garam masala - 1 tsp
Tomato chopped - 1 no
Curry leaves
Oil - 2 tbsp 


Pressure cook mutton with turmeric powder, salt, and 1/4 cup water for 2-3 whistles or until cooked. 

Heat oil in a pan. Add chopped onion, ginger, garlic and green chillies. When onion turns brown, add pepper powder, garam masala powder,fennel powder  tomato and curry leaves. When tomato is cooked well, add mutton and mix well.Cook on low flame. Stir in between. When the gravy is thickened and is well blended with mutton, switch off the stove. 

മട്ടൻ പെപ്പർ റോസ്റ്റ് 

മട്ടൻ കഷണങ്ങൾ ആക്കിയത് - 1/2 kg
മഞ്ഞൾപൊടി -1/ 2 ടീസ്പൂൺ 
ഉപ്പ് ആവശ്യത്തിന് 
സവാള നീളത്തിൽ മുറിച്ചത് - 2എണ്ണം 
പച്ചമുളക്,  - 2 - 3 എണ്ണം 
ഇഞ്ചി, ചെറുതായി അരിഞ്ഞത്   - 2 ടേബിൾസ്പൂൺ 
വെളുതുള്ളി, ചെറുതായിഅരിഞ്ഞത്- 2ടേബിൾസ്പൂൺ 
കുരുമുളകു പൊടി -2 -ടീസ്പണ്  
ഗരംമസാലാ പൊടി - 1 ടീസ്പൂൺ 
പെരും ജീരകം പൊടി - 1/ 2 ടീസ്പൂൺ 
കറിവേപ്പില ആവശ്യത്തിന് 
എണ്ണ - 2 ടേബിൾസ്പൂൺ 
തയ്യാറാക്കുന്ന വിധം

ഒരു പ്രഷർ കുക്കറിൽ മട്ടനും, മഞ്ഞൾപൊടിയും, ഉപ്പും 1/4 കപ്പ് വെള്ളവും   ചേർത്തു 2 - 3 വിസിൽ വേവിക്കുക.

ഒരു പാനിൽ 2 ടേബിൾസ്പൂൺ എണ്ണ ചൂടാക്കി കറിവേപ്പില,സവാള, ഇഞ്ചി , വെളുത്തുള്ളി, പച്ചമുളക് ചേർത്ത് നന്നായി വഴറ്റുക. സവാള നിറം ചെറിയ ബ്രൗൺ ആകുമ്പോൾ. കുരുമുളക് പൊടി, ഗരം മസാലപൊടി,
പെരും ജീരകം പൊടി   ചേർത്ത് ചെറിയ ചൂടിൽ ഇളക്കുക. തക്കാളി ചേർത്തു വേവിച്ചു വെച്ചിരിക്കുന്ന  മട്ടൻ ചേർത്തു യോജിപ്പിക്കുക. മട്ടനിൽ ഉള്ള ഗ്രേവി നല്ല തിക്ക് ആയി വരുമ്പോൾ കറി സെർവ് ചെയുന്ന പാത്രത്തിലേക്കു മാറ്റി ചൂടോടെ ചോറ്, ചപ്പാത്തി, പത്തിരിഇവയ്ക്കൊപ്പം കഴിക്കാം.

Monday, September 30, 2013

Meat mince curry / Spicy kheema curry

Meat mince (beef/mutton/chicken)  -  1/2  kg

Onion sliced    - 1 no

Tomato chopped    - 1 no 2

Ginger chopped   - 2 tsp

Green chilli slit  - 3 nos

Garlic   -  6

Vinegar  - 2 tsp

Oil          - 1/4 cup

Salt as needed

Hot water     -  1 1/2 cups

To grind 
Chilli powder   - 1 tsp

Coriander powder- 2 tsp

Turmeric powder   - 1/2 tsp

Cardamom     - 3 nos

Cloves         - 5 nos

Cinnamon     - 1 inch piece

Fennel seeds - 1 tsp


Heat oil in a pan, saute onion, ginger, and green chillies. When it turns light pink, add ground masala and salt. Saute it. Add tomato and cook it till the oil starts to appear on the surface. Now add mince meat and water as required. Cook till all the water is absorbed.

if  using beef mince, you can use pressure cooker to cook.

Saturday, June 1, 2013

Spicy Mutton curry (Roasted coconut mutton curry)


Mutton          -  1 kg

Onion              - 2 nos

Tomatoes         - 2 nos

Green chillies    - 3 nos

Ginger chopped  -  1 tabsp

Garlic chopped    - 1 tabsp

Coriander seeds    - 1 1/2 tbsp

Dry red chillis         - 5 - 6

Fenugreek seeds    - 1/2 tsp

Cinnamon               - 2 pieces

Cardamom              - 6 nos

Cloves                    - 8 nos

Bay leaves              - 2 nos

Coconut                 - 1 cup

Black pepper corn - 10 - 12

red chilli powder      - 1 tsp

Turmeric powder      - 1/2 tsp

curry leaves

Salt as needed


Grind garlic, chillies and ginger. Keep this aside. Heat oil in a pan, roast coriander seeds, red chillies,cinnamon,cardamom,cloves, cumin seeds, fenugreek seeds, and bay leaves. Add grated coconut and pepper. When coconut turns brown in colour, switch off the stove. Let it cool, then grind it to a smooth paste. Keep this aside.

Heat oil in a pan, add curry leaves and onion. When it turns brown, add the ground paste of garlic, chillies and ginger. Now add mutton and mix well. Add turmeric powder, chilli powder, salt, and tomato. Cook till the oil separates. Add water as required and pressure cook till 1-2 whistles. Open the pressure cooker and put it back to the stove and reduce the water to a thick gravy. Serve hot with pathiri, parotta, rice, chapati.

Sunday, May 26, 2013

Mutton biriyani/Attirachi biriyani


Mutton  cut into cubes - 1kg

Basmathi rice                - 4cups

Oil                                - 2 tbsp

Ghee                             - 1/2 cup  

Onion  finely chopped    - 3 cups

Green chillies                 - 8 nos

Red chilli powder           - 1/2 tsp

Coriander powder          - 1/2 tsp

Turmeric powder             - 1tsp

To grind

Green chillies                    - 8 nos

Garlic                               - 1/4cup

Ginger                              - 1/4cup

Aniseed ( perumgeerakam)  - 1/2tsp

Cinnamon stick                    - 1 inch piece

Cloves                                 - 8 nos

Star anis                              - 2nos

Cardamom                           - 10 nos

Tomatoes  finely chopped       - 2 nos

Fresh lime juice                       - 2 desert spoon

Coriander leaves                     - 1 handful

Mint leaves                             - 1 handfull

Salt to taste


  • Grind the ginger, garlic and green chillies.
  •  Lightly fry cinnamom sticks, aniseed, cloves, cardamom, and crushed the spices together. 

  • Fry 1 cup of onion till brown in the oil  or ghee and remove. Lightly saute the remaining onion. Add the ginger,garlic and green chilli paste to the onion and saute well. Add the spices, chilli powder, coriander powder, turmeric powder and tomato and saute well together till the oil separates. Add the mutton pieces and saute till water evaporates. Add one cup of water and lime juice and cook over low flame. When the meat is tender and the gravy thickens, add  the coriander and mint leaves and keep aside. Boil 8 cups of salted water, add the rice and cook till it is dry and just about done. Spread a portion of the rice in a large shallow vessel and add a portion of the mutton to it. Repeat the process till both are mixed well together. Sprinkle the fried onions, cashews on top. Serve hot with chammanthi and onion raitha.

Wednesday, February 2, 2011

Mutton stew / Mutton in coconut milk


Mutton - 1 kg 

Cloves - 6 nos

Cinnamon - 3 pieces

Peppercorn - 1 tbsp

Cardamom - 6 nos

Ginger, chopped - 1 inch piece

Curry leaves


Potatoes - 2 nos

Carrots - 2 nos

Coriander leaves, chopped - 2 tbsp

Mint leaves, chopped - 1 tbsp

Chillies - 3 nos

First extract of coconut milk - 1 cup

Second extract of coconut milk - 6 cups

Rice powder or cornflour - 2 tbsp


Pressure cook potatoes and carrots. Peel the skin and cut it into cubes. Set this aside. 

Pressure cook mutton along with cloves, cinnamon, peppercorn, cardamom, ginger, curry leaves and salt. Set aside.

Pour some oil in a pan. Saute curry leaves, onions, and green chillies. When the onions are sauteed slightly, add rice powder. Mix them well. When the raw smell of the rice powder is no more, add second extract of coconut milk. Now add potatoes and carrots. When it starts to boil, add mutton pieces and spices, which is cooked and set aside to this. When it starts to thicken, add coriander leaves and mint leaves. Now add first extract of coconut milk and switch off the stove. Dont' allow it to boil after first extract of coconut milk is added. 

Mutton stew goes well with idiappam and bread. 


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