Top 22 Healthy and Traditional Homemade MUTTON RECIPES.

What everybody ought to know about Top 22 Mutton Recipes.

Top 22 Homemade Healthy Mutton Recipes

Mutton Recipes
is a part and parcel of many lives. Almost every person, irrespective of the caste and religion celebrates with a mutton dish on special occasions like weddings, birthdays, parties, and even some Festivals, it remains the principal dish of their lunch/dinner menu. 

Till today, for many people, the weekend means mutton time! Not just for the local people, Mutton cuisines are popular all across the world. 

For some people, this craze may look mysterious but once they taste the authentic mutton dish, they will surely admire it. But most tourists and people outside the city are always confused about whether to eat mutton or chicken dishes. 

Since many hotels, restaurants, and cafes serve the dish, it is important to choose a good and popular one to have a good experience. 

Mutton is more expensive than Chicken, you can get 1 Kg. of it at around Rs. 200 at the retail market, whereas mutton costs around Rs. 300-350 per Kg. Therefore, you get more dishes with chicken than mutton. 

Moreover, many restaurants either do not use good quality mutton or restrict the quantity of meat per plate due to its cost. This impacts the consuming experience. Hence it is always better to make Mutton dishes at home, and our below "Top 22 Healthy and Traditional Homemade MUTTON RECIPES" will be of great help to you in preparation for Mutton Recipes at home. 

When you cook the dish at home or having at some other's place, or at a popular restaurant always go for mutton dishes. It has been the original and authentic dish for centuries. 

The meat of the goat is considered as one of the best meat in nutrition benefits. Chicken is less preferred due to the steroid hormonal enhancers used in poultry these days, which is not a secret to the world. 

Apart from these two, there are many other varieties of non-vegetarian and vegetarian dishes. The creativity of the people invented a number of similar dishes such as fish, prawns, eggs, and vegetables, etc. but Mutton and Chicken dishes are, however, the most popular and preferred dishes to date. 

Master the art of top 22 Mutton cuisine with these Simple & Easy Recipes.
    Mutton Recipes - Dal Gosht
    viaindiankitchen-mutton-recipes-dal-goshtIngredients for Dal Gosht:
    Boneless mutton - 1/2 Kg. 
    Chana dal - half cup 
    Tur dal - half cup 
    Onion slice - 4 nos. 
    Tomatoes finely chopped - 2 nos. 
    Curd / Yogurt - half cup 
    Lemon juice - 2 tablespoon 
    Turmeric powder - 1 teaspoon 
    Red chili powder - 1 teaspoon 
    Mustard seeds - 1/2 teaspoon 
    Coriander powder - 2 tablespoon 
    Garam masala (whole) - 1 teaspoon 
    Garlic (chopped) - 1 tablespoon 
    Ginger (chopped) - 1 tablespoon 
    Cumin seeds - 1 teaspoon 
    Garam masala powder - 1 teaspoon 
    Coriander (chopped) - 2 tablespoon 
    Green chili (chopped) - 2 tablespoon 
    Amchur powder - 2 teaspoon 
    Oil - 3 tablespoon 
    Salt to taste 
    Preparation Method for Dal Gosht:
    Step-01:
    Mix well to blend the mutton in curd/yogurt, along with lemon juice, part of turmeric powder, part of garam masala powder, and keep aside for 2 hours for marinating. 
    Step-02:
    And now take cook the tur dal and chana dal, add turmeric along with green chilies, and when it comes to boil cover the pan with a lid and let it cook on low heat till it is cooked fully. 
    Step-03:
    Add oil to a pan, add whole garam masala along with onion and sauté well. 
    Step-04:
    Next, add green chili when the onions turn golden brown to add ginger, garlic, coriander powder, remaining turmeric powder, red chili powder, cook for some time. 
    Step-05:
    Now sauté the marinated mutton into this mixture on medium flame. 
    Step-06:
    Then grind the dal well and add it to the mutton. 
    Step-07:
    Heat a pan give tadka of mustard seeds, cumin seeds, and whole red chili, sprinkle some coriander and simmer it for an hour. 
    Step-08:
    Finally to this mixture add tomatoes, amchur powder, salt to taste, remaining garam masala powder, then cover it again and cook on slow fire till the mutton is fully cooked. 
    Your Dal Gosht is ready, serve hot with any preparation of rice or Indian flatbreads. 

    Mutton Recipes - Dhania Mutton Keema

    viaindiankitchen-mutton-recipes-dhania-mutton-keemaIngredients for Dhania Keema:
    Mutton kheema - 500 gms. 
    Curd / Yogurt - half cup 
    Finely chopped medium-sized Onions - 2 nos. 
    Coriander chopped - 1 cup 
    Juice of a lemon 
    Cumin Seeds - 1 teaspoon 
    Green chili chopped - 2 tablespoon 
    Whole Coriander - 1 teaspoon 
    Whole Garam Masala - 1 teaspoon 
    Black pepper - 1 teaspoon 
    Ginger chopped - 1 tablespoon 
    Coriander powder - 1 tablespoon 
    Garam Masala Powder - 1 teaspoon 
    Garlic chopped - 1 tablespoon 
    Ghee - 2 tablespoon 
    Preparation Method for Dhania Keema:
    Step-01:
    Mix well to blend the minced meat along with lemon juice, curd/yogurt, salt, garam masala powder, and half of the green coriander (dhania) and keep it aside for marination. 
    Step-02:
    Keep aside for 1 hour. 
    Step-03:
    Take oil in a pan, add cumin seeds, cloves, cinnamon, and whole coriander. 
    Step-04:
    Then add in the onions along with green chilies and chopped garlic and fry, stir well. 
    Step-05:
    Add the mince, and sauté it for 10 minutes. 
    Step-06:
    Then add the coriander powder and mix well to blend. 
    Step-07:
    Add freshly ground pepper powder. 
    Step-08:
    Finally add a generous quantity of coriander, salt to taste, whole Garam Masala, lemon juice, and continue cooking Dhania Keema on a low flame. 
    Your Mutton Dhania Keema is ready, serve hot with any preparation of rice or Indian flatbreads. 

    Mutton Recipes - Mutton Haleem

    viaindiankitchen-mutton-recipes-mutton-haleemIngredients for Haleem:
    Mutton - 250 gms. 
    Wheat, soaked overnight, drained, pounded, and husked - 1 cup 
    Channa dal soaked for 1 hour - A handful 
    Moong dal soaked for 1 hour - A handful 
    Masoor dal soaked for 1 hour - A handful 
    Chili Powder - 1 teaspoon 
    Haldi - 1/2 teaspoon 
    Onions chopped long & thin fried crisp - 2 nos. 
    Dhania Powder (Coriander powder) - 1 teaspoon 
    Adrak-Lasun paste (Ginger-garlic paste) - 2 teaspoon 
    Ghee (Clarified Butter) - 4 tablespoon 
    Salt as required to taste 
    Preparation Method for Haleem:
    Step-01:
    Boil 6 to 8 cups of water in a heavy-bottomed dekchi. 
    Step-02:
    Then mix well the mutton along with wheat, drained dal, ginger-garlic paste, chili powder, haldi, dhania powder, and salt to taste. 
    Step-03:
    Cook the mutton over low heat till it is tender, stir and mash it very well. 
    Step-04:
    Then heat the ghee and pour it over the Haleem evenly, sprinkle the crushed fried onion all over, squeeze one lemon juice throughout. 
    Your Mutton Haleem is ready, serve hot with any preparation of rice or Indian flatbreads.

    Mutton Recipes - Hyderabadi Mutton Biryani

    viaindiankitchen-mutton-recipes-hyderabadi-mutton-biryani
    Ingredients for Hyderabadi Biryani:
    Basmati Rice - 500 gms. 
    Mutton cut into biteable pieces - 1 Kg. 
    Garam Masala - 2 teaspoon 
    Red chilies - 6 nos. 
    Cashewnuts - A handful 
    Onions finely chopped and crisp fried - 5 nos. 
    Cloves - 2 nos. 
    Dalchini (Cinnamon) - 2 pieces 
    Elaichi (Cardamom) - 3 nos. 
    Green chilies (Hari Mirch) - 6 nos. 
    Kothmir, chopped – 1 small bunch 
    Pudina chopped - 1 small bunch 
    Ginger Garlic paste – 3 teaspoon 
    Saffron dissolved in three-fourth cup milk) - 2 pinches 
    Well beaten curd - 1 cup 
    Lime juice - 2 nos. 
    Eggs boiled - 4 nos. 
    Ghee /Oil - 5 tablespoon 
    Salt to taste 
    Preparation Method for Hyderabadi Biryani:
    Step-01:
    Take the red chilies, cashew nuts, and grind to form a fine paste. 
    Step-02:
    To the mutton apply the ginger - garlic paste, beaten curd, and set aside for marinating. 
    Step-03:
    Heat 4 tablespoons of ghee/clarified butter in a pan and roast the red chili masala. 
    Step-04:
    Mix well to blend the marinated mutton, one-fourth of the fried onion, one teaspoon garam masala, and salt to taste. 
    Step-05:
    Keep frying till ghee separates. Add 1½ cups of warm water. 
    Step-06:
    Pressure cook till tender. 
    Step-07:
    Heat the dekchi with one tablespoon ghee and roast the sabut masala. 
    Step-08:
    Add the rice and fry a little, along with the green chilies, and add salt to taste. 
    Step-09:
    Add enough lukewarm water and boil till the rice is cooked, then drain the rice and spread on a thali, discard the whole masala. 
    Step-10:
    Mix along the shredded pudina, kothmir, deep-fried onion, garam masala, and put aside for time being. 
    Step-11:
    Take a heavy-bottomed dekchi and rub the inside with ghee. 
    Step-12:
    Then spread a layer of rice and place half of the mutton over it. 
    Step-13:
    Squeeze one lime juice, sprinkle half of the finely chopped pudina and kothmir mixture over it. 
    Step-14:
    Cover with rice, followed by a mutton layer. Finish with a rice layer. 
    Step-15:
    Dot the rice with ghee and also sprinkle the saffron milk. 
    Step-16:
    Cover tightly and place for 25 minutes over a griddle for dum, and then garnish with eggs cut into halves. 
    Your Hyderabadi Biryani is ready, serve hot with raitha, mint sauce, and onions cut to rings. 

    Mutton Recipes - Kashmiri Mutton Liver

    viaindiankitchen-mutton-recipes-kashmiri-mutton-liverIngredients for Kashmiri Liver:
    Mutton liver - ½ kg. 
    Finely chopped medium-sized Onions - 5 nos. 
    Tomatoes (small size) - 2 nos. 
    Coriander leaves, chopped - As required 
    Red chilies - 6 nos. 
    Cloves - 2 nos. 
    Cinnamon - 2 sticks 
    Peppercorns - ½ teaspoon 
    Coriander seeds - ½ teaspoon 
    Jeera - ¼ teaspoon 
    Ginger Small piece 
    Garlic - 10 flakes 
    Ghee - 2 tablespoon 
    Salt to taste 
    Preparation Method for Kashmiri Liver:
    Step-01:
    Cut the liver into small cubes.
    Step-02:
    Then take onions, tomatoes, coriander leaves and grind them well into a paste and keep aside for the time being.
    Step-03:
    Fry the onions well in the ghee.
    Step-04:
    Then add in the liver cubes along with ground masala, and add salt to taste.
    Step-05:
    Stir continuously till the liver is done.
    Step-06:
    Garnish Kashmiri Liver with tomato slices and coriander leaves.
    Your Kashmiri Mutton Liver is ready, serve hot with mint sauce, and onions cut to rings.

    Mutton Recipes - Kashmiri Rogan Josh

    viaindiankitchen-mutton-recipes-kashmiri-rogan-joshIngredients for Rogan Josh:
    Lamb pieces - 800 grams.
    Dry ginger powder - 1 tablespoon 
    Cinnamon - 2 no. 
    Cloves - 6 - 8 no. 
    Black peppercorn - 5 - 8 no. 
    Black cardamom - 4 no. 
    Curd (yogurt) - 1 cup 
    Coriander powder - 1 tablespoon 
    Aniseed powder - 2 teaspoon 
    Asafoetida - a pinch 
    Kashmiri Red Chili powder - 1 tablespoon 
    Ghee/Oil - 4 tablespoon 
    Salt to taste 
    Preparation Method for Rogan Josh:
    Step-01:
    Clean, wash and cut the lamb into medium-sized biteable pieces.
    Step-02:
    Preheat oil in a pan, add cinnamon, asafoetida, cloves, cardamom, black peppercorns, and sauté for 1 minute.
    Step-03:
    Then add lamb pieces and continue cooking on medium heat by stirring constantly till lamb pieces turn reddish-brown in color.
    Step-04:
    Sprinkle a little water over it and continue the cooking of lamb for 12-15 minutes on a slow flame.
    Step-05:
    Keep stirring constantly and ensure to scrape all the sediments from the bottom of the pan.
    Step-06:
    Then add the red chili powder along with coriander powder, aniseed powder, dry ginger powder, and salt to taste.
    Step-07:
    Add beaten Curd/Yogurt and 2 cups of water, and continue cooking with a covered lid till the lamb becomes tender.
    Step-08:
    Traditionally Kashmiri Rogan Josh dish has a thin gravy with a thick layer of fat/oil floating on top.
    Your Kashmiri Rogan Josh is ready, this dish is enjoyed best with steaming hot boiled rice and also can be eaten with any Indian flatbreads.

    Mutton Recipes - Mutton Keema Matar

    viaindiankitchen-mutton-recipes-mutton-keema-matarIngredients for Keema Matar:
    Mutton mince - 750 gms. 
    Shelled Green peas - 1 cup 
    Onions (chopped fine) – 2 nos. 
    Green chilies - 2 nos. 
    Garlic crushed - 8 cloves 
    Ginger chopped fine - 1-inch piece 
    Red chili powder - three-fourth of a cup. 
    Coriander Powder - 1 teaspoon 
    Cumin Powder - 1 teaspoon 
    Coriander Leaves - 1/2 cup 
    Garam masala powder – 1 teaspoon 
    Lime juice – 1 & 1/2 tablespoon 
    Water – 1 & 1/4 cups 
    Oil - 4 tablespoon 
    Salt to taste 
    Preparation Method for Keema Matar:
    Step-01:
    Clean, rinse, and drain dry the mutton mince very well.
    Step-02:
    Rinse the peas clean and dry, Then peel and chop the onions and garlic very fine.
    Step-03:
    Peel the ginger and grate. Wash and mince the green chilies.
    Step-04:
    Clean, wash, and chop the coriander leaves to fine.
    Step-05:
    Then heat oil in a pan and add the chopped onions.
    Step-06:
    Fry till lightly browned, then add garlic and stir-fry for one minute.
    Step-07:
    Then add to it the mutton mince, very finely chopped green chilies, grated ginger, coriander powder, red chili powder, and cumin powder.
    Step-08:
    Mix well to ensure no lumps are formed and continue to Stir-fry for 7 to 8 minutes.
    Step-09:
    Add a three-fourth cup of water, bring to a boil. then cover it with a lid, lower the flame and let it simmer for half an hour.
    Step-10:
    Add peas, along with the chopped coriander leaves, garam masala powder, lemon juice, salt to taste, and the balance water.
    Step-11:
    Then mix well and cook for ten minutes on simmer till the peas are well cooked. Adjust seasoning.
    Your Mutton Keema Matar is ready, serve hot with any preparation of rice or Indian flatbreads.

    Mutton Recipes - Mutton Liver Masala

    viaindiankitchen-mutton-recipes-mutton-liver-masala.jpgIngredients for Liver Masala:
    Liver - 1/2 kg 
    Ginger-garlic paste - 1 teaspoon 
    Red Chilli powder - 1 teaspoon 
    Haldi - 1/2 teaspoon 
    Garam masala - 1/2 teaspoon 
    Zeera powder - 1 teaspoon 
    Dhania powder - 1 teaspoon 
    Onions (big) – 2 nos 
    Oil - 3 tablespoon 
    Salt to taste, 
    Cloves – 4 nos 
    Badi ilaayachi – 1 no 
    Choti ilaayachi – 2 nos 
    Daalchini (cinnamon) - 1 inch thin strip 
    Green chilies - 3 nos 
    Lemon - 1 no 
    Preparation Method for Liver Masala:
    Step-01:
    Wash the liver and remove the thin layer surrounding it.
    Step-02:
    Chop the liver into biteable pieces, add garlic-ginger paste, salt, haldi, chili powder, other masalas, and marinate for at least 30 minutes.
    Step-03:
    Heat oil in a non-stick pan, add jeera, tejpatta, and dried red chilly.
    Step-04:
    When the jeera begins to splutter, add illayachi, cloves, cinnamon, onion, and saute it over medium heat for 3 minutes.
    Step-05:
    Add ginger-garlic paste and sauté everything for 3 minutes.
    Step-06:
    Add finely chopped green chilies and marinated liver and cook for 5 minutes.
    Step-07:
    Squeeze lemon juice over the liver masala, and garnish with finely chopped coriander leaves.
    Your Mutton Liver Masala is ready, serve hot Liver Masala with phulkas or parathas.

    Mutton Recipes - Mutton Biryani

    viaindiankitchen-mutton-recipes-mutton-biryaniIngredients for Mutton Biryani:
    Basmati Rice - 1/2 Kg 
    Mutton - 1 Kg 
    Raw Papaya - 1 cup ground to paste 
    Onions - 4 no's 
    Cinnamon - 3 sticks 
    Black Cardamoms - 2 no's 
    Green Cardamoms - 4 no's 
    Cloves - 4 no's 
    Bay Leaves - 2 no's 
    Black Peppers - 6 no's 
    Cumin Seeds - 1/2 teaspoon 
    Red Chilli Powder - 1 tablespoon 
    Turmeric Powder - 1 teaspoon 
    Ginger-Garlic Paste - 1 teaspoon each 
    Curd (Yogurt) - 1 cup 
    Saffron - 4 strands 
    Ingredients for Rice: 
    Mint Leaves - 1/4 cup chopped 
    Black Cardamom - 1 no. - 2 no's 
    Green Cardamoms - 2 no's 
    Cloves - 2 no's 
    Kothmir - 1/4 cup 
    Butter/Ghee/Oil - 4 tablespoon 
    Green chilies - 2 no's 
    Lime juice - 1teaspoon 
    Salt to taste 
    Preparation Method for Mutton Biryani:
    Step-01:
    Heat oil/butter in a pan and fry onions till golden brown and crisp.
    Step-02:
    Add raw papaya paste, ginger-garlic paste, turmeric powder, red chili powder, salt, and half of the crushed fried onions along with the beaten curd into the mutton and mix well to blend.
    Step-03:
    Let the mutton marinate for at least 2 to 3 hours.
    Step-04:
    Boil 1 liter of water and add the whole masala, rice, and salt to taste.
    Step-05:
    Boil the rice till three-fourth cooked and then drain in the colander.
    Step-06:
    Remove the whole masala and melt the butter and set aside.
    Step-07:
    Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted butter.
    Step-08:
    Add chopped pudina, kothmir, fried onion, slit green chilies and squeeze in the juice of half a lemon.
    Step-09:
    Spread the rice over this, sprinkle the remaining butter, saffron milk (saffron dissolved in milk), and lemon juice.
    Step-10:
    Cover and seal the pot with atta paste, and place over high flame for 25-30minutes.
    Step-11:
    Turn the flame to low and let it cook for another 35 minutes.
    Your Mutton Biryani is ready, serve hot with mint sauce, and chopped onions.

    Mutton Recipes - Mutton Brain Curry

    viaindiankitchen-mutton-recipes-mutton-brain-curryIngredients for Mutton Brain Curry:
    Mutton brain (nicely cleaned and blanched) - 2 nos. 
    Curds - 1/4 cup 
    Garlic - 6 flakes 
    Onions (chopped) - 2 nos. 
    Coriander seeds - 2 teaspoon 
    Garam masala - 1 teaspoon 
    Mango powder - 1 teaspoon 
    Coriander leaves as required 
    Red chilies - 3 nos. 
    Ghee 3 tablespoon 
    Salt to taste 
    Preparation Method for Mutton Brain Curry:
    Step-01:
    Grind to a paste all the ingredients except the mutton brain, curds, and coriander leaves.
    Step-02:
    Add ghee/oil in a karahi and sauté the paste till it turns golden brown.
    Step-03:
    Then add in the mutton brains and cook for 5 mins.
    Step-04:
    Add the curd mix it well and let it cook for another 10 to 12 minutes.
    Step-05:
    Keep checking and If you feel required add in half a cup of hot water.
    Step-06:
    Garnish with coriander leaves.
    Your Mutton Brain Curry is ready, serve hot with any preparation of rice or Indian flatbreads.

    Mutton Recipes - Mutton Chilly

    viaindiankitchen-mutton-recipes-mutton-chillyIngredients for Mutton Chilly:
    Mutton – 1 & 1/2 kg. 
    Dry red chilies - 20 nos. 
    Cloves garlic - 20 nos. 
    Onions - 4 nos. 
    Cardamoms - 6 nos. 
    Cloves - 6 nos. 
    Cinnamon (Dalchini) - 2 sticks 
    Ginger (Adrak) - 4" piece 
    Turmeric powder (Haldi powder) - 1 teaspoon 
    Coriander seeds (Dhaniya seeds) - 3 tablespoon 
    Sour curd (Khatta Dhai) - 1 cup 
    Ripe lemon juice - 2 tablespoons 
    Coriander leaves – 1 bunch 
    Ghee - 6 tablespoon 
    Salt to taste 
    Preparation Method for Mutton Chilly:
    Step-01:
    Wash and cut the meat into 2-inch biteable cubes.
    Step-02:
    Cut the onions into thin and long pieces, and also cut the peeled ginger and skin removed garlic separately.
    Step-03:
    Heat a teaspoon of ghee/oil in a wide tava and sauté the chilies till they turn dark in color.
    Step-04:
    Roast the coriander seeds, ginger, and garlic separately, in a similar way using just 1 teaspoon ghee/oil for each ingredient. Once done keep these fried spices aside.
    Step-05:
    In a wide saucepan, heat the remaining ghee and roast the onions till they turn golden brown and crisp, then keep aside for the time being.
    Step-06:
    Now add the cloves, cardamom, and cinnamon to the ghee and fry, add the mutton and turmeric powder, and salt. Cover with a lid and cook till the meat is half cooked.
    Step-07:
    Pour a little water on top of the lid of the saucepan while cooking, this will avoid the meat from sticking to the bottom of the pan.
    Step-08:
    Then add the curd, balance spices, mix well, and cook on low flame till the meat becomes tender. If you feel necessary add a cup of lukewarm water.
    Step-09:
    Just before serving Mutton Chilly mix in the lemon juice and fried onions and garnish with chopped coriander leaves.
    Your Mutton Chilly is ready, serve hot with any preparation of rice or Indian flatbreads.

    Mutton Recipes - Mutton Chilly Masala

    viaindiankitchen-mutton-recipes-mutton-chilly-masalaIngredients for Mutton Chilly Masala:
    Mutton - 1/2 Kg 
    Green chilies - 12 no's 
    Ginger paste (Adrak) - 1 teaspoon 
    Garlic paste (Lehsun) - 1 teaspoon 
    Spring onions (Kunjulli) - 3 no's 
    Onions (Piyaz) - 1 no's chopped 
    Cumin seeds (Jeera) - 1 teaspoon 
    Black Pepper (Kali Mirch) - 1 teaspoon 
    Coconut Milk - ½ cup 
    Turmeric powder (Haldi) - ½ tsp 
    Oil - ½ cup 
    Salt to taste 
    Preparation Method for Mutton Chilly Masala:
    Step-01:
    Preheat oil in a deep pan, add ginger-garlic paste and sauté.
    Step-02:
    Then add the mutton and roast them well.
    Step-03:
    Add turmeric and salt and remove from fire.
    Step-04:
    Grind onions, cumin seeds, green chilly and pepper to make a paste.
    Step-05:
    Then heat oil in a wide pan, add onions along with the onions paste and roast them well.
    Step-06:
    Add the cooked mutton to the above mixture and cook well.
    Step-07:
    Then add the coconut milk, bring to boil and remove from the fire.
    Your Mutton Chilly Masala is ready, serve hot with any preparation of rice or Indian flatbreads.

    Mutton Recipes - Mutton Chops

    viaindiankitchen-mutton-recipes-mutton-chopsIngredients for Mutton Chops:
    Mutton Chops - 1/2 kg 
    Curd (yogurt) - 1 cup 
    Tomatoes (Tamatar) - 3 no's 
    Garam masala - 1/2 teaspoon 
    Ginger (Adrak) - 2-inch piece 
    Green chili (Hari Mirch) - 4 no's 
    Red chili powder - 1/2 teaspoon 
    Nutmeg (Jathikka) - A pinch 
    Coriander powder (Dhaniya) - 2 teaspoon 
    Coriander leaves (Dhaniya patte) - A bunch chopped 
    Ghee - 4 tablespoon 
    Salt to taste 
    Preparation Method for Mutton Chops:
    Step-01:
    Pressure cook the mutton chops with chopped chilies, tomato, salt, coriander leaves till it is half-cooked.
    Step-02:
    Heat ghee in a pan and fry the partially cooked mutton chops for 10 minutes.
    Step-03:
    Mix garam masala, red chilly powder, coriander powder, and nutmeg in curd and beat it.
    Step-04:
    Mix this with the chops and fry till the masala's mixes with chops very well.
    Step-05:
    Pressure cook till done and garnish with coriander leaves.
    Your Mutton Chops is ready, serve hot with any preparation of rice or Indian flatbreads.

    Mutton Recipes - Mutton Fry

    viaindiankitchen-mutton-recipes-mutton-fryIngredients for Mutton Fry:
    Mutton - 1/2 Kg 
    Cinnamon - 2 sticks 
    Cloves - 4 no's 
    Coriander powder - 1 teaspoon 
    Red chilly powder - 1 teaspoon 
    Turmeric powder - 1/2 teaspoon 
    Black pepper powder - 1 teaspoon 
    Ginger - 1-inch piece 
    Garlic - 6 cloves 
    Spring onions - 5 no's 
    Coconut oil - 2 tablespoon 
    Onion - 1 no's 
    Green chilies - 2 no's 
    Salt to taste 
    Preparation Method for Mutton Fry:
    Step-01:
    Take all the ingredients except mutton and grind into a very fine paste and add salt to taste.
    Step-02:
    Then thoroughly coat the mutton with this paste and place it in a pressure cooker.
    Step-03:
    Add coconut oil and let it cook for 4 whistles on the pressure cooker.
    Step-04:
    Then open the pressure cooker lid and cook on low heat for 15 minutes uncovered till dry.
    Step-05:
    Heat oil in a pan and fry the mutton pieces in oil.
    Step-06:
    In another pan fry onions and green chilies till dark brown in color.
    Step-07:
    Add the above mixture to the fried mutton and mix well.
    Your Mutton Fry is ready, serve hot with mint sauce and sliced onions.

    Mutton Recipes - Mutton Kofta Curry

    viaindiankitchen-mutton-recipes-mutton-kofta-curryIngredients for Mutton Kofta Curry:
    For Kofta: 
    Mutton boneless - 1 kg. 
    Onions - 2 nos. 
    Besan (roasted) - 2 ½ tablespoon 
    Egg - 1 no. 
    Ginger - 2-inch piece finely chopped 
    Green chilies - 6 nos. finely chopped 
    Green chili chopped – 1 & 1/2"piece 
    Red chili powder - 1 teaspoon 
    Salt to taste 
    Oil for frying - to taste. 
    For Curry: 
    Medium-sized Onions - 3 nos. 
    Garlic - 3-5 cloves 
    Ginger - 1 & 1/2"inch piece. 
    Haldi powder – 1 teaspoon 
    Tomatoes (boiled & skinned) - 1 cup. 
    Coriander leaves - 2 teaspoon 
    Red chili powder - 1 teaspoon 
    Garam masala - 1 teaspoon 
    Salt to taste 
    Preparation Method for Mutton Kofta Curry:
    Step-01:
    For preparing koftas, mince the meat along with all the other ingredients.
    Step-02:
    Remove the mixture and shape into balls.
    Step-03:
    Then Deep fry these balls in oil till they turn golden brown, then remove and keep it aside on kitchen napkins for excess oil to drain.
    Step-04:
    To prepare the curry, take onions, garlic, and ginger in a pan and sauté till golden brown.
    Step-05:
    Then add all of the balance curry ingredients, add enough water to make a gravy.
    Step-06:
    Cook the gravy till it boils, then add the deep-fried koftas and let it cook on simmer for 55 mins.
    Step-07:
    Garnish Mutton Kofta Curry with chopped coriander leaves before serving.
    Your Mutton Kofta Curry is ready, serve hot with any preparation of rice or Indian flatbreads.

    Mutton Recipes - Lamb Liver Fry

    viaindiankitchen-mutton-recipes-lamb-liver-fryIngredients for Lamb Liver Fry:
    Lamb Liver - 1/2 Kg 
    Turmeric - 1 small piece 
    Dry Red Chilies (Suki Lal Mirch) - 6 no's 
    Coriander seeds (Dhaniya seeds) - 2 teaspoon 
    Pepper (Kali Mirch) - 1 teaspoon 
    Cumin seeds (Jeera) - 1/4 teaspoon 
    Red onions (Piyaz) - 3 no's sliced 
    Garlic (Lehsun) - 2 cloves 
    Ginger (Adrak) - 1-inch piece sliced 
    Cinnamon (Dalchini) - 2 sticks 
    Cloves (Laung) - 4 no's 
    Curry leaves - A few 
    Vinegar (Sirka) - 2 teaspoon 
    Salt to taste 
    Oil - 4 tablespoon 
    Ghee - 1 tablespoon 
    Preparation Method for Mutton Liver Fry:
    Step-01:
    Wash and cut mutton liver into biteable pieces.
    Step-02:
    Grind turmeric, and all the ingredients together except for garlic and mix with the liver till everything blends well.
    Step-03:
    Then add enough water, along with garlic, curry leaves, vinegar, salt, and cook on low flame till dry.
    Step-04:
    Heat oil in a wide pan, add ghee, fry the small onions till golden brown, then the cooked liver and fry on low flame till dry.
    Your Mutton Liver Fry is ready, serve hot with mint sauce and sliced onions.

    Mutton Recipes - Mutton Pasanda

    viaindiankitchen-mutton-recipes-mutton-pasandaIngredients for Mutton Pasanda:
    Mutton - 1/2 Kg 
    Cream - 1/2 cup 
    Curd/yoghurt (Dahi) - 1/2 cup 
    Onions (Piyaz)- 2 no's chopped 
    Garlic (Lehsun) - 4 nos chopped 
    Ginger (Adrak) - 1-inch piece chopped 
    Ghee - 2 tablespoon 
    Turmeric powder (Haldi) - 1/2 teaspoon 
    Coriander powder (Dhaniya) - 2 teaspoon 
    Cumin powder (Jeera) - 1 teaspoon 
    Garam Masala - 1 teaspoon 
    Nutmeg powder - 1/2 teaspoon 
    White pepper powder - 1/2 teaspoon 
    Almond paste (Badam) - 2 tablespoon 
    Roasted Almonds(Badam) - 6 no's 
    Coriander leaves (Dhaniya patte) - A few 
    Salt to taste 
    Preparation Method for Mutton Pasanda:
    Step-01:
    Marinate mutton with curd/yogurt.
    Step-02:
    Heat ghee/clarified butter in a wide pan, add the chopped onions, garlic, ginger, and sauté it till they turn golden yellow.
    Step-03:
    Then add in turmeric powder, salt to taste, nutmeg powder, cumin powder, pepper powder, and coriander powder.
    Step-04:
    Add the marinated mutton, enough water, and cook it for about 35 minutes.
    Step-05:
    When mutton is cooked to tender, add the almond paste, the cream, and garam masala powder.
    Step-06:
    Garnish with roasted almonds and coriander leaves.
    Your Mutton Pasanda is ready, serve hot with any preparation of rice or Indian flatbreads.

    Mutton Recipes - Mutton Pepper Fry

    viaindiankitchen-mutton-recipes-mutton-pepper-fryIngredients for Mutton Pepper Fry:
    Mutton - 1/2 kg 
    Onion - 2 no's chopped 
    Tomato - 2 no's 
    Ginger - 1-inch piece 
    Garlic - 4 no's 
    Brown Cardamom - 2 no's 
    Cinnamon - 2 sticks 
    Cloves - 4 no's 
    Peppercorns - 20 no's 
    Saunf - 1/4 teaspoon 
    Methi seeds - 1 teaspoon 
    Red chilly powder - 2 teaspoon 
    Coriander powder - 2 teaspoon 
    Oil - 4 tablespoon 
    Curry leaves - A few 
    Coriander leaves - A few 
    Salt to taste 
    Preparation Method for Mutton Pepper Fry:
    Step-01:
    Crush the peppercorns and keep aside.
    Step-02:
    Grind together tomato, whole spices, and the powders and keep aside.
    Step-03:
    Wash, cut mutton into medium pieces, marinate with the ground masala for an hour.
    Step-04:
    Heat oil in a wide pan, add onion, methi seeds, curry leaves, and fry till golden brown.
    Step-05:
    Add the marinated mutton and enough hot water and salt, cook for at least 30 minutes.
    Step-06:
    Add crushed pepper and garnish it with coriander leaves.
    Your Mutton Pepper Fry is ready, serve hot with mint sauce, and chopped ring onions.

    Mutton Recipes - Mutton Samosa

    viaindiankitchen-mutton-recipes-mutton-samosaIngredients for Mutton Samosa:
    For Stuffing: 
    Mutton mince - 1/4 Kg 
    Onion (Piyaz) - 1 no. chopped 
    Tomato (Tamatar) - 2 nos. finely chopped 
    Green chilies (Hari Mirch) - 2 nos. finely chopped 
    Ginger - 1-inch piece skin peeled and chopped to fine 
    Turmeric powder - 1 teaspoon 
    Garam Masala - 1 teaspoon 
    Cooking Oil - 2 tablespoon 
    Salt add to taste 
    For dough: 
    Maida (All-Purpose Flour) - 3 cups 
    Salt to taste 
    Unsalted Butter - 2 tablespoon 
    Cumin seeds (Jeera) - 1 teaspoon 
    Oil for frying 
    Preparation Method for Mutton Samosa:
    Step-01:
    Heat oil in a wide pan and sauté onions till they turn golden brown.
    Step-02:
    Add tomatoes, green chilies, ginger, chili powder, garam masala, and turmeric powder and fry for two minutes.
    Step-03:
    Add the minced mutton and fry for 5 minutes, add 1/2 cup water and bring it to boil.
    Step-04:
    Reduce the flame, add salt, and cook on simmer till meat is dry.
    Step-05:
    Sieve flour, add salt, butter, and cumin seeds into the flour, then add enough water and knead then mix into a fairly stiff dough.
    Step-06:
    Make the dough into 12 equal-sized balls by placing them within your palms and then roll them into thin rounds with a rolling pin.
    Step-07:
    Cut the thinly rolled dough into half and then make it into a cone form by pressing the ends together.
    Step-08:
    Fill the cone with the stuffing and seal end and deep fry in hot oil until brown and crisp.
    Your Mutton Samosa is ready, Enjoy crispy and hot mutton samosa with mint chutney or tomato ketchup.

    Mutton Recipes - Mutton Seekh Kabab

    viaindiankitchen-mutton-recipes-seekh-kakabIngredients for Seekh Kabab:
    Lamb mince - 400 gms. 
    Chopped ginger - 1 teaspoon 
    Chopped green chili - ½ teaspoon 
    Chopped green coriander - ½ teaspoon 
    Garam masala powder - 1 teaspoon 
    Red chili powder - 1 teaspoon 
    Oil - 1 teaspoon 
    Salt to taste 
    Preparation Method for Seekh Kabab:
    Step-01:
    Remove the excess water from minced mutton by squeezing it in a dry cloth.
    Step-02:
    Mix all the above ingredients except oil. Knead well.
    Step-03:
    Make into small balls by dividing it into 8 equal portions.
    Step-04:
    Then spread the mince balls evenly on to the skewers, by wetting your palms.
    Step-05:
    Press evenly to get kababs of six inches long.
    Step-06:
    Roast in a pre-heated oven (175° C) for 10 minutes or in a moderately hot tandoor for 7-8 minutes.
    Step-07:
    Brush it with oil/ghee and again roast for 3 minutes.
    Note: For Seekh Kababs, it is always better to use meat that has been passed twice through the mincer.
    Your Mutton Seekh Kabab is ready, serve them hot garnished with coriander leaves and mint sauce along with onions sliced into rings.

    Mutton Recipes - Mutton Shami Kabab

    viaindiankitchen-mutton-recipes-shami-kakabIngredients for Shami Kabab:
    Kheema (without fat) - 500 gms 
    Chana dal (washed and soaked in water for ½ hour) - 2 tablespoon 
    Garlic flakes - 10 nos. 
    Ginger - 1-inch piece peeled and chopped 
    Garam Masala - 1 teaspoon 
    Elaichi - 2 nos. 
    Dalchini pieces - 2 nos. 
    Lavang - 3 nos. 
    Dhania Jeera powder - 1 teaspoon 
    Pepper a pinch 
    Chili powder - 1 teaspoon 
    Kothmir and Pudina chopped – A handful 
    Egg - 1 no. 
    Lemon juice - ½ no. 
    Onion minced - 1 nos. 
    Oil/Ghee - For frying 
    Salt to taste 
    Preparation Method for Shami Kabab:
    Step-01:
    Add the chana dal, 1 cup lukewarm water, sabut masala, salt to taste to the kheema, and then cook till dry.
    Step-02:
    Remove from heat and add ginger, garlic, pepper, chili powder, dhania, and jeera powder, Then grind them into a fine paste in dough form.
    Step-03:
    To the finely chopped onions, add the finely chopped kothmir, pudina, lime juice, and salt to taste.
    Step-04:
    Beat the egg lightly, and divide the dough into several equal-sized balls.
    Step-05:
    Flatten each ball within the wet palms of your hand and then place little onion mixture in the center.
    Step-06:
    Then shape it into a kebab and dip in the beaten egg, and shallow fry till it turns golden yellow.
    Your Mutton Shami Kabab is ready, serve hot with mint sauce and sliced onions.

    Mutton Recipes - Mutton Tikka

    viaindiankitchen-mutton-recipes-mutton-tikkaIngredients for Mutton Tikka:
    Mutton pieces (boneless) - ½ kg. 
    Ginger – 1-inch piece peeled and chopped 
    Garlic - 6 cloves peeled and chopped 
    Amchoor powder - 1 teaspoon 
    Well beaten curd/yogurt - half cup 
    Meat tenderizer/unripe peeled banana – 1 no 
    Garam Masala Powder - 1 teaspoon 
    Chilies – 3 nos 
    Cumin seeds - ½ teaspoon 
    Sliced lemon & onion rings 
    Salt to taste 
    Preparation Method for Mutton Tikka:
    Step-01:
    Take ginger, garlic, cumin seeds, papaya, and red chilies and grind it fine to form a paste.
    Step-02:
    Mix well garam masala powder, curd/yogurt, salt, and amchoor till they blend well.
    Step-03:
    Add all the above ingredients along with the mutton mince and mix well to blend.
    Step-04:
    Place the mutton mince in the fridge for 3 to 4 hours for marination.
    Step-05:
    Then make small balls of the mutton mince within wet palms of your hand and spread it evenly on to the skewers, then cook in a moderately hot tandoor for 10 to 12 minutes.
    Step-06:
    Brush the mutton pieces with oil/ghee and again put in the tandoor.
    Step-07:
    Cook until brown, turning as required.
    Your Mutton Tikka is ready, serve hot with mint sauce, sliced lime, and onion rings.

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