MUTTON
Mutton is a good source of Niacin, Iron, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12 and Selenium. But it is high in Saturated Fat and Cholesterol.In some parts of Asia, particularly Pakistan and India, the word "mutton" is used to describe both goat and lamb meat. The flavor of meat is said to be primarily linked to the presence of 4-methyloctanoic and 4-methylnonanoic acid. It can be prepared in a variety of ways including stewed, baked, grilled, barbecued, minced, canned, fried, curried, or made into sausage. There are virtually no religious or cultural taboos on the eating of goat meat in India, with the result that goat is readily available to societies in which eating beef, pork or other meat types is prohibited. Lean meat is an excellent source of minerals required for normal growth and good health.
But those having a high cholesterol level should keep a watch on their intake of mutton. Mutton is an excellent ingredient which can be used to prepare a variety of dishes. Fresh meat is also a good source of K contributing to total K intake. The vitamins thiamine, riboflavin and niacin in lean goat meat is good for health. Mutton is said to boost sexual performance in men, and it relieves menstrual cramps for women. Eating mutton also improves blood circulation, digestive enzymes, and benefits the kidneys in the long run.
FRIED MUTTON KIDNEYS 
Ingredients
Mutton kidneys
12
Red chilies
1/2 tbsp
Black pepper
1/2 tbsp
Ginger and garlic paste
1 tbsp
Salt to taste
Fresh corainder finely chopped
1 bunch
Lemon
2
Cooking oil
1/2 cup
Method
- Rinse the kidneys thoroughly with salt and garlic water.
- Heat oil in a frying pan until it is very hot, then add kidneys, ginger and garlic paste and salt to it.
- Quickly cover the frying pan because the kidneys will immediately splutter.
- When the water has evaporated add all the spices and stir until it gives off aroma (this indicates that the spices have been roasted).
- Squeeze lemon juice on it, cook for a minute.
- Remove from heat and serve.
LAMB JALFRAZIE
Ingredients
Tender lamb cut into cubes
1 lb
Cinnamon
1 stick
Cloves
2-3
Cardammom
1-2
Green chillies chopped
4
Large onions cut into cubes
2
Large tomatoes chopped
2
Red chilli powder
1/2 tbsp
Turmeric powder
1/4 tbsp
Cumin powder
1/2 tbsp
Dhania powder
1/2 tbsp
Sugar
1/2 tbsp
Poppy seeds
1 1/2 tbsp
Curd
1 cup
Garlic
1 pod
Ginger
1" piece
Salt to taste
Ghee
4 tbsp
Chopped corainder leaves
Method
- Powder 1/2 the cinamon stick, 1 clove and 1cardommom.
- Mix with some salt and rub this on the lamb.Set aside for 10 minutes.
- Pressure cook the lamb til soft.
- Drain and set aside.In 1 tbsp ghee, fry the green chillies,1/2 a sliced onion, poppy seeds, ginger and garlic.
- When the onion turns translucent, remove, drain and blend to a smooth paste with the curd andremaining cinamon, clove and cardammom.Heat the remaining ghee and saute the onion cubes.
- When the onion turns translucent, add the blended paste and fry till the oil starts leaving the sides of the masala.Now add the chopped tomatoes and fry for another couple of minutes.
- Add the chilli powder, sugar, dhania, cumin and turmeric powders and fry for another 30 secs.Remove from heat and mix in the cooked lamb and salt to taste.
- Add some water if the dish is too dry and heat through.If the meat was not fully cooked before, it should in this step.
- To do this, sprinkle some water and cook covered on a low flame till the lamb is soft and has absorbed most of the masala.
- Serve garnished with chopped coriander leaves.
KATHI KABAB
Ingredients
Salt to taste
Pepper
1 tbsp
Ginger powder
1 tbsp
Cumin powder
1 tbsp
Corainder powder
2 tbsp
Flakes of garlic crushed
5-6
Chilli powder
1 tbsp
Lemon juice or vinegar to mix
Tender lamb
1 lb
Ghee
1 tbsp
Method
- Cut the lamd into squares and rub the paste all over it.Marinate for 4 -5 hours.
- Brush the lamb with some ghee and put it through the skewers and grill the kababs on a hot oven.
- Turn them over freqently, brushing more oil if required.
- You can alternate the raw kababs on the skewers with small, whole onions, cherry tomatoes, chunks of bell-peppers or any vegetable of your choice.
LAMB VINDALOO
Ingredients
Mutton chopped into cubes
1 1/2 lb
Potatoes boiled and cut into cubes
2
Ghee
2-3 tbsp
For Seasoning
Ghee
3 tbsp
Few corainder leaves
Onion finely sliced
1/2
Salt to taste
For Vindaloo masala, blend these ingredients to a smooth paste
Cumin seeds
2 tbsp
Dry red chillies
12
Turmeric powder
1 tbsp
Cardamom
2
Garlic
10 pods
Vinegar
2 tbsp
Method
- Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it.
- Stir frequently.
- Now add meat and salt to taste.
- Cover the dish.
- Allow the meat to cook in its own gravy.
- Stir frequently, so that it does burn.
- Add the potatoes to the meat.
- Simmer for 10 minutes.
- Serve with plain white rice.
LAMB METHIWALA
Ingredients
Lamb chops
1 lb
Curd
1 cup
Corainder leaves chopped finely
3/4 cup
Fresh methi leaves finely chopped
1/2 cup
Potatoes cubed
2
Tomato cubed
1
Green chillies
3-4
Mint leaves
1/2 bunch
Roasted and grind to a smooth powder
Pepper corns
8
Cloves
3
Cardamoms
2
Poppy seeds
1
tbsp
Corainder seeds
5 tbsp
Cumin seeds
1 tbsp
Kashmiri chillies
4
Cinnamon stick
1"
Ginger garlic paste
2 tbsp
Kasoori methi
1 tbsp
Salt to taste
Ghee for frying
3 tbsp
Method
- Fry green chillies and onions with a little ghee and grind them along with half cup coriander leaves, mint leaves and powdered spices, to a fine paste.
- Heat ghee in a pan. Add mutton pieces and fry till well browned and a little tender.
- Add methi leaves and salt and fry for three minutes. Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water.
- Add curds and mix well. Just before covering the pan, add the tomato and potato pieces.
- Cook till mutton is done. Uncover the pan and add dry methi leaves. Simmer for few minutes.
- Serve hot garnished with the remaining chopped coriander leaves.
LAMB CHILLI FRY
Ingredients
Lamb
1 lb
Medium sized tomatoes chopped
4
Onions
4
Green chillies
12
Garlic
12 flakes
Ginger
1"
Cumin seeds
1 tbsp
A small bunch of corainder leaves
Salt
to taste
Cokking oil
2 tbsp
Method
- Cut the meat into small cubes.
- Slice the onions.
- Grind together the green chillies, garlic, ginger, cumin seeds and the coriander.
- Heat some oil and fry the sliced oinions till well browned.
- Add the ground masala and saute over high fire.
- When oil begins to seperate, add the meat and salt to taste.
- When the meat starts to become tender, add the chopped tomatoes and some water.
- Simmer the curry for 10 minutes.
- Bring it to a boil.
- Eat when hot with plain rice/dal or naan.
LAMB DIL-PASAND
Ingredients
Lamb cut into small pieces and cooked till tender
1 lb
Onion
2 medium
Ginger
1.5"
Flakes of garlic
6-8
A small piece of cinnamon
Cloves
2
to 3
Black cardammom
2
Blend together to a fine paste
Dry red chillies
10
Medium size tomatoes
4-5
Cashewnuts soaked in water for 20 minutes
1 tbsp
Cooking oil or ghee
2 tbsps
Corainder powder
2 tbsp
Cumin powder
1 tbsp
Corainder leaves chopped
Salt to taste
Method
- Heat some oil in a pan and fry the first blended mixture till done.
- Add the second mixture and fry till the mixture has lost all the water content and oil begins to float on top.
- Now add all the dry powders and fry for a minute.
- Add the lamb, salt to taste and the coriander leaves.
- Add sone water and simmer the curry for around 10 minutes.
- The gravy should turn thick by then.
- Eat when hot with plain rice or chapathi.
AMBUR BIRYANI
Ingredients
Mutton
500 gm
Basmati rice
500 gm
Cinnamon, cardamom and clove each 2
Biryani leaf
1
Garlic
6 flakes
Ginger
50 gm
Oil
100 gm
Ghee
50 gm
Tomatoes
250 gm
Onions
250 gm
Chilli powder
3 tbsp
Corainder powder
3 tbsp
Turmeric
1/4 tbsp
Red color as required
Mint and corainder leaves
1/2 bunch each
Curd
1/2 cup
Salt as required
Method
- Heat one and a half litre of water and add 1 cinnamon, one clove and 1 cardamom and 1/2 a bay leaf.
- Add rice and add enough salt and allow to boil. Once 3/4 boiled drain the water.
- Clean mutton and to it add curd and sliced toms and chilli and coriander leaves and mint leaves and ginger garlic paste and mix well and marinade for 1/2 an hour.
- Heat oil and ghee in a wok and add the remaining cardamom, cinnamon and cloves and bay leaf. Add onion and saute well.
- Add the mutton mixture and fry till the oil separates. then add the powder items and then add salt and water till it immmerses the mutton and bring to a boil.
- Once the mutton boils and the gravy gets thick add the rice and cover the vessel with a plate and spread hot glowing charcoal over it.(Dum).
- After half an hour remove and mix the biryani well.
BHUNA MUTTON
Ingredients
Boneless lamb shoulders cut into 2"cubes
2 lbs
Yogurt
2 cups
Garlic flakes
8
Chopped fresh ginger
1 tbsp
Ground red pepper
1 tbsp
Garam masala
1 tbsp
Ground corainder seeds
1 tbsp
Ground cumin seeds
1 tbsp
Lemon juice
2 tbsp
Oil
1 tbsp
Salt to taste
Method
- Puree all the ingredients, except the Lamb and oil.
- Marinate the Lamb in the puree for 4-5 hours in the refrigerator.
- Place the meat along with the marinade in a heavy saucepan and bring to a boil on medium high heat.
- Lower heat to medium, cover and simmer for half an hour, until the Lamb is tender.
- Continue to cook uncovered until most of the moisture has evaporated and the Lamb is thickly coated with the gravy.
- Add 1tbsp of oil and stir fry for 2 minutes.
HYDERABADI BIRYANI
Ingredients
Mutton or chicken
Basmati rice
500 gms
Mutton cut into small pieces
1 kgs
Garam masala
2 tbsp
Red chillies whole
6 nos
Cashewnuts a handful
Onions
5 nos
Cloves
2 nos
Dalchini
2 nos
Elacichi
3 nos
Green chillies
6 nos
Ginger garlic paste
3 tbsp
Saffron
Curd beaten
1 cup
Lemon juice
2 nos
Eggs boiled
4
Ghee/oil
5 tbsp
Salt to taste
Method
- Grind the red chilies & cashew nuts to a fine paste.
- To the mutton apply the ginger, garlic paste & beaten curd. Set it aside for half an hour.
- Heat 4tbsp ghee & fry the red chili masala.
- Add the marinated mutton 1/4 of the fried onion. 1tsp garam masala & salt to taste.
- Keep frying till ghee separates. Add 11/2 cups warm water. Pressure cook till tender.
- Heat dekchi, add 1tbsp ghee & fry the sabut masala.
- Add the rice & fry a little. Add the green chilies & salt to taste.
- Then add the mutton & rice together if you thick then add enough warm water cooks till rice is done.
- Mix together garam masala & fried onion & juice of one lemon.
- Sprinkle the rice with saffron milk & dot with ghee.
- Garnished with eggs cut into halves. Serve hot.