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

Monday, 12 October 2015

Slow Braised Lamb with Baked Potatoes

Slow Braised Lamb with Baked Potatoes

It has been such a long time that I got to cook something new. I have been very busy lately. travelling to Bangalore for work, then two consecutive weekends were busy in doing road trip to Dehradun and Lansdowne for some unwinding. The last dish I did was Fish in Lemon Butter Sauce. But now I am back! And with something amazingly continental or say perfectly simple, easy and yet delicious! 

I had been itching to try this for a long long time but wasn't getting time. And since it is not an Indian dish, It as hard to cook with my mom at home, so cooked it when it was only me, wife and kids at home. Off course, we had the chilled beer and white wine. Perfect Sunday afternoon lunch with family!

Here it is, Slow Braised Lamb with baked potatoes. I actually used mutton because it is very hard to find Lamb. It is the magic of slowly cooking the lamb which makes it all so amazing. The meat gets so tender, the herbs and spices, all the ingredients combine to end up with a mouthful of magic. Add that with the aromatic baked potatoes and you have a perfect lazy lunch.

Slow Braised Lamb with Baked Potatoes
Slow Braised Lamb with Baked Potatoes

Saturday, 22 August 2015

Adana Kebab Recipe

Adana Kebab Recipe or How to make Adana Kebab

Hi Readers,

If there is one thing I really drool over is kebabs getting smoked over charcoal. The juicy, succulent, melt in your mouth kebabs just make you fall in love with them so much that you cannot get enough of it. The love is like teenage love where you want to see your beloved again and again and you will go distances to see her, or him for that matter.

Best mutton seekh kebabs I have eaten is in Karim's. They are little spicy and soft and very juicy. Though I do not know how they make it, but I came across these Adana Kebabs while going through the net. It is a Turkish kebab which has two specific ingredients, red bell pepper and cumin. Cumin is something which you will find in any Turkish dish. So, I made them at home on my Weber barbecue and enjoyed them with home made Butter Naans. Here it is below.

Turkish Adana Kebab
Turkish Adana Kebab

Monday, 22 June 2015

Pathar Ke Kebab Recipe

Pathar Ke Kebab Recipe or How to make Pathar Ke Kebab

Recently I have gained some knowledge about Hyderabadi cuisine and been making an effort to try them. Hyderabad is really a house packed for meat lovers and I am a strict meat lover.

When someone suggested to me that I make Pathar Ke Kebab, I was fascinated by this unique way to make kebabs. Kebabs cooked on stone slab, as the name suggests, are done so quickly and add a unique flavour. Just the cooking process makes it interesting. Though mutton takes longer to cook but I guess the marination and the method of cooking made it really tender in short time.

It was an improvisation of a chef of a Nizam who would demand delicious mutton (goat meat) kebabs while hunting in the woods. The chef burnt some charcoal, put a stone slab on it and cooked some kebabs over it and then it became a famous dish in Hyderabad.

Pathar Ke Kebab
Pathar Ke Kebab

Pathar Ke Kebab
Pathar Ke Kebab
In hyderabad it is done on unpolished granite but I had a long marble slab which I used. Idea is to cook on stone.

Let me get straight to the recipe.

Pathar Ke Kebab


Pathar Ke Kebab literally means Kebabs cooked on stone. It includes heating stone over charcoal and then cooking meat on it.

Prep time:
Cook time:
Total time:
Yield: Serves 2

Boneless Pieces of mutton, flattened for even cooking
Curd for marination
Desi Ghee Or clarified butter
Raw Papaya
Garam Masala
Turmeric Powder
Red chilli powder
Dhaniya or Coriander powder
Black pepper powder
Juice of a lemon
Salt to taste

Sunday, 14 June 2015

Mutton Badam Pasanda

Recipe for Mutton Badam Pasanda or How to make Mutton Pasanda.

Hey Friends,

So after some gap, I am back and that too with a bang with a dish which is my fixed menu when I visit Karim's in Old Delhi near Jama Masjid.

There are few things that I get fixated to like this dish which is called Badam Pasanda in Karim's menu and one of my shoes which I can't seem to discard even though they are totally worn out. Well, not that I have not ordered new shoes but still I still fixated to my old ones. Badam Pasanda is so delicious and rich that anyone can get hooked to it. Once you try it, you will know I am fixated to it.

And also, Ramzan is round the corner and this had to be the dish that I would try. Even Haleem is on my mind. Few more recipes you can cook during Ramzan are given below.

Mutton Badam Pasanda
Mutton Badam Pasanda

Mutton Badam Pasanda
Mutton Badam Pasanda
I was planning a visit to Karim's this Friday but had to cancel it due to dinner with my boss. But then I wanted to have taste of this dish in my mouth. And obviously, I had planned to make this dish for sometime and finally I got the urge and opportunity to do it.

Let's get to the recipe now.

Mutton Badam Pasanda


Bonless strips of mutton cooked tender in exotic Indian spices.

Prep time:
Cook time:
Total time:
Yield: Serves 4

Boneless mutton from goat thigh cut into thin strips. 750 grams.
Desi Ghee or clarified butter. 8-10 tablespoons. (Don't frown now)
250 grams curd.
1 and half tablespoons whole black pepper.
10-15 cloves
Salt to Taste
3-4 green cardamoms
1 and half tablespoons cumin
1 and half tablespoons Garam Masala
3 table spoons Kashmiri Red chilli powder or normal red chilli powder
4 table spoons of garlic paste
5 Tablespoons paste of browned onions
Peeled Almonds

Monday, 13 April 2015

Rogan Josh Recipe

How to make Rogan Josh

My love for mutton is quite known. I keep looking for new things to try with mutton. I had made this list of mutton dishes on my To-Do, but ultimately I cooked up this classic Kashmiri Rogan Josh.

Rogan Josh is traditionally cooked in yogurt and other spices but what I have tried here is Rogan Josh without yogurt. The typical color of Kashmiri Red chilli powder or Degi Mirch gives it a lovely intense red color from which it gets the name Rogan and Josh is the passion that red color derives, that is Rogan Josh in true sense.

Rogan Josh
Rogan Josh

Rogan Josh
Rogan Josh
If you look at the this amazing dish, you will see red color oozing out. The typical spices used in Kashmiri cuisine like Ginger powder and fennel powder really give that different taste to otherwise North Indian taste buds.

It is also a thin gravy though you can have the gravy as you like it, thin gravy just makes it easier to have with rice.

Let me just take you through the recipe before you start slurrping if you are already not.


  1. 1 Kg Mutton with bones.
  2. Desi ghee. 3-4 tablespoons
  3. 3 table spoons Kashmiri Red Chilli Powder
  4. 3-4 chips of Cinnamon
  5. 5-6 Green Cardamoms
  6. 1 table spoon Jeera
  7. 2-3 Javitri or Mace
  8. 1 table spoon Fennnel powder or Saunf powder.
  9. Half table spoon Ginger powder or Saunth.
  10. 3/4 tea spoon Hing powder
  11. Salt to taste
  12. 2-3 Black cardamoms

Sunday, 22 February 2015

Mutton Korma Recipe

Mutton Korma or Mutton Korma Recipe

When it comes to serious cooking, cooking mutton poses real challenge. I got this legacy of cooking mutton and well done mutton from my father who would cook up a storm in kitchen every time my mom went out for 2-3 days leaving dad and me alone. He would cook up cracker of non veg dishes, especially mutton. He would just cook mutton slow. That's how you give time for the spices and mutton to bind and get to know each other and end up in Happy Matrimony! Spicy Mutton Korma is one dish like this.

Mutton Korma
Spicy Mutton Korma

This spicy Korma is really special to me and is my 'Save the Day' dish. There is nothing easier than this dish. It's typical Mughali and amazingly spicy. It has ingredients full of flavor and meant to give the best aroma and tingling after taste on your tongue and your drool on your fingers. The mutton will be oh so soft and will just melt in your mouth.

Mutton Korma
Spicy Mutton Korma
I call it Fill it, Shut it, Forget it dish because there is just one step to it. Here is the recipe:

Mutton Korma Recipe


Mutton is cooked to melt in your mouth perfection in spicy Indian spices.

Prep time:
Cook time:
Total time:
Yield: Serves 4

1 Kg mutton with bone
Half kg curd
3 Table spoons Desi ghee.
1 tablespoon Jeera
4-5 Green and Black Cardamom
3-4 Cloves (Laung)
2-3 chips of Cinnamon
1 tablespoon Whole Black pepper
1 tablespoon Garam Masala
1 tablespoon Kashmiri red chilli powder
4-5 Dried red chillies
Half tablespoon Dhaniya Powder
Half tablespoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
Half cup Cashew Nuts
10-12 Raisins. This will be to little offset the spice.
1 tablespoon Kasuri Methi

Monday, 16 February 2015

Kacche Gosht ki Dum Biryani

Now this one is all time favorite of everyone who loves his/her non-veg! But then why do I call it Kacche Gosht ki Dum Biryani?

Gosht Dum Biryani
Gosht Dum Biryani

It is called so not because it has raw meat, LOL! But because mutton is not cooked separately but with the rice. Normally in other Biryanis, mutton/chicken would be prepared separately and then mixed with rice and cooked further.

Dum Biryani
The rice and mutton are sealed like this and cooked on Dum.
But let me also tell you, cooking Biryani is a tough task. It is a long process and you just cannot perfect it the first time. But, the result would be worth the effort.

The first time I cooked it, my house was filled with such aroma and fragrance I had never felt before. My brother-in-law whom I invited for dinner mentioned to me at the door itself that it's fragrance is filled to the staircase. I could imagine my neighbors enjoying it too!

Anyways, lets get to the Dum Gosht Biryani recipe:

Gosht Dum Biryani


Rice cooked in it's own Dum (steam) in indian spices along with marinated meat.

Prep time:
Cook time:
Total time:
Yield: Serves 4

750 grams Mutton with bone
Basmati Rice 600 grams
4 tablespoons Desi Ghee or clarified butter
1 tablespoon Jeera or Cumin Seeds
1 tablespoon Ginger Garlic Paste
Salt to Taste
1 tablespoon Red Chilli Powder
1 tablespoon Garam Masala
1 teaspoon of Turmeric Powder
1 tablespoon of Dhaniya powder or Coriandar Powder
1 teaspoon of Nutmeg Powder
1 cup of Hung Curd
flour Dough to seal the pan
1 Onion, sliced, deep fried and browned
4 tablespoons Kewda Water
4 tablespoons Rose Water
Pinch of Saffron mixed in i small cup of milk
Chopped Coriandar

  1. We will marinade the mutton in the patila that we are gonna cook the Biryani in. Refer to picture above, I had used aluminium patila with thick base which is very important as it will save your mutton from burning.
  2. Put the mutton and hung Curd in and add all masalas in point # 5 in ingredients list except nutmeg powder.
  3. Add some ghee and ginger garlic paste.
  4. Mix well ensuring marinade covers all the mutton completely.
  5. Do taste the marinade as after this you will not be able to alter the taste. I wanted my Biryani to be spicy so I ensured that marinade was very spicy because this will also mix with rice. So, if your marinade doesn't have the spice, your Biryani will turn bland. Same with the salt.
  6. Leave it to marinade for at least 2 hours.

Sunday, 8 February 2015

Gustaba - The Kashmiri King

Gustaba Recipe or How to make Gustaba

The one cuisine that I have been itching to try was Kashmiricuisine. I have heard about it so much from my wife and my friend. Especially I had heard about Gustaba and Rista. I even had Gustaba at Delhi Haat few months back and just loved it. It was so different from the usual north Indian cuisine and really non-spicy but yeah, extremely rich. I knew I had to make it one day and this weekend I did. And guess what, nailed it in first go because though it involves a lot of steps, it is extremely simple.

Kashmiri cuisine uses mainly 2 spices in almost every dish which are key to Gustaba, the recipe of which I am going to share. Saunf and Ginger powder (Saunth). This recipe has meatballs which I had never made before. The way Gustaba tastes, you will feel all wonderful and amazing flavors in your mouth.



Gustaba Recipe:


  1. Mutton Mince
  2. Desi Ghee 1 table spoon
  3. Refined Oil 2 table spoons
  4. Curd
  5. Cumin Powder
  6. Saunf Powder
  7. Ginger Powder
  8. Mint Leaves
  9. Ginger Paste
  10. Salt
  11. Cinnamon
  12. Black and Green Cardamom

Friday, 6 February 2015

Mutton Chaap Masala

Mutton Chaap Masala Recipe

I have been sharing mostly Chicken recipes but if you ask me, I am a mutton person. I love mutton which was not always from start but I developed strong liking for it as I grew older, I am not that old mind you!!! ;-)

My father used to makes delicious curry and I would accompany him to meat shop and that's how I learnt how to choose mutton cuts. Yes, knowing what cuts you want is so important when you are buying any form of meat.

So, I especially like mutton chaap because it has bone and bone in any mutton dish is what gives you flavors.

So, I made this whole dish with only chaaps calls Mutton Chaap Masala.

Mutton Chaap
Mutton Chaap Masala

Here goes the Mutton Chaap Masala Recipe:

  1. Mutton chaaps, I prefer chaaps in twins meaning two chaaps together.
  2. Chopped Onions
  3. Finely chopped totmatoes.
  4. Curd
  5. Ginger garlic paste
  6. Salt
  7. Red chilli powder
  8. Chopped Green chillies.
  9. Garam Masala
  10. Dhaniya powder
  11. Turmeric powder.
  12. Kasuri Methi and Coriander.

Friday, 30 January 2015

Nihari Gosht - The food for the Kings

Hi Folks,

Hope you all are doing good. Weekend is coming and I am looking forward to cook something delicious, you too? Right?

Well, with just that in mind I thought of sharing this Nihari Gosht recipe with you which is a very traditional and comes the lanes of  Old Delhi and even today it is served for breakfast. Yes, for breakfast. So much to learn!

Well , it comes from Arabic word "Nahar" meaning Day and it was served to kings after sunrise prayers.

Well, I would simple share the recipe before you look like a kid drooling!! :P

Mutton Nihari
Nihari Gosht or Mutton Nihari
Mutton Nihari
Nihari Gosht or Mutton Nihari
What I am sharing here is a variation of Mutton Nihari which is much simpler as the original Nihari was cooked for 6-8 hours.


  1. Mutton with bone. No boneless as bone marrow gives the taste and is essential to this dish.
  2. One medium onion.
  3. Salt to taste.
  4. Red chilli power
  5. Coriander Power
  6. Turmeric Powder
  7. Saunf Powder
  8. Dried Ginger power or Saunth.
  9. Ginger julienne and Coriander for garnishing
  10. Oil.
  11. Atta or Wheat Flour

Monday, 14 May 2012

Kacchay Gosht Ki Dum Biryani - Magic of Potli Ka Masala

Kacche Gosht Ki Dum Biryani

Hi friends, Hope you have been eating good!!!

Well this time I am going to share my experience of trying out mutton biryani and that too with a risk of mutton not cooking up well. But, in my first try, it worked out really well. Mutton was cooked nice and proper and tender & rice was not sticky and done good! I have been cooking curries and grilled/roast non-veg dishes but it was long time back that I had tried Biryani as a token of thanks to someone. (My brother-in-law). It hadn’t turned out that good though.

Well, I know, just the thought of cooking biryani gives make people headache as its very complex in nature in terms of ingredients as well as the process and you do need the skill. And it also tests your knowledge of cooking utensils.  And it’s not a recipe in which you separately cook mutton and then mixed with cooked rice. NO NO NO. It’s not call Biryani for heaven’s sake!!!! That’s cheating!!!!
Kacche Dam ki Gosht Biryani

So, this time I thought of trying mutton biryani in which mutton is not pre-cooked but marinated and cooked along with half-done rice which is difficult. Its aptly names ‘Kachay Gosht ki Dum Biryani’. You may end of having mutton half-done or rice over cooked, either of which will spoil the dish. Also, I know many people don’t like to see those whole spices in their biryani like Cardamom, whole black pepper, cloves, cinnamon, etc. So, actually prepared this ‘Potli Ka Masala’ and boiled it in water and then cooked rice in that water. This adds all the taste and wonderful aroma of those spices without leaving any whole spices in the meal. Sounds tricky? Actually it’s easy!

Now, my fingers were crossed when it was simmering away on low heat but I was lucky enough to have it done just right. Biryani came out really delicious without being spicy (even my twin boys could eat it). Well along with briyani, the best companion is the raita. You may try your own variety of raita but I did what I like the most, Jeera Raita!!! Yummy!!!

Now this recipe, you basically half cook the rice. Layer it over marinated meat in a thick flat base (not round), layer is with some spices and then again layer with rice. You also seal the cover so that steam doesn’t escape, that is why it’s called Dum Biryani. However, tricky part is to ensure mutton is tender and cooked properly along with rice. Remember, add pure ghee in marinade and also while layering the rice because IF THERE IS NO GHEE, THERE IS NO BIRYANI.
Dum Gosht Biryani