MUTTON ROAST

Ingredients:-

Mutton - 1 kg

Onion - 4 big 

Tomatoes - 3 big

Potato - 1 big (cut into strips or as you desire)

Cashew nut - 1/4 cup (chopped)

Kismis (Raisins) - 1/4 cup

Ginger/Garlic paste - 1 tbsp each

Curry Leaves 2 strands

Coriander leaves - 1 cup

Cinnamon - 2 inch sticks

Cardamom - 5 pieces

Cloves - 5 pieces 

Turmeric powder - 1/2 tsp

Kashmiri Chilli powder - 3/4 tbsp

Coriander powder - 1 tbsp

Garam masala - 1/2 tsp

Coconut milk/powder - 2 cups (thin milk)/ 1 cup thick milk

Oil - for frying

Salt - to taste

Method:-

First clean and cut the mutton pieces and keep aside.

In a non-stick pan or cooker add 2 tbsp of oil and when the oil gets hot, add the whole spices and once it starts to splutter add 3 thinly sliced onions and curry leaves into it. Cook till the onion turns translucent. To this, add the ginger/garlic paste and saute till the raw smell disappears. To this, add the chopped tomatoes, coriander powder, chilly powder, turmeric powder, salt, and garam masala. Cook until the masalas are cooked, tomatoes mashed, and the oil starts to separate. To this, add the chopped mutton pieces, no need to add any water at this point. Let the mutton pieces cook in its own juices. (If using a cooker, add 1 cup of coconut milk and cook it for up to 5 whistles or until cooked.) Cover and cook stirring occasionally. Once all the water has evaporated and the meat gets well coated with the masalas, add 2 cups of coconut milk and cover and cook again until the meat is cooked.

Peel, wash, and cut the potato into thin strips or any shape you desire. Add 1/4 tsp of turmeric powder and salt. Marinate it for a few minutes and deep fry them until golden brown. Keep it aside.

In another pan, add 2 tbsp of oil and add the sliced onion. Saute it until it turns translucent and den add the chopped cashew nuts into this. Once the cashews starts changing color, add the raisins into it and fry till they change into golden brown. Keep it aside.

Finally, add the fried potatoes, fried cashes/raisins/onions, 1 cup of thick coconut milk, and 1 cup of chopped corianders into the cooked mutton and give it a good stir. Check for salt. Cook it for another minute and itz done.

Serve hot with rice, paratha, chapati, nan, bread, etc.......

NOTE: Adding fried cashews/raisins/onions are not necessary, but it does give a special taste to the curry. You can also decrease the amount of oil if you prefer. This curry is not very spicy, so if you want you can increase the amount of chilly and coriander to your taste.

BEANS MUTTA THORAN

Ingredients:-

Beans - 1/2 Kg
Onion - 1 (medium size)
Green Chillies - 3 (or as per your spice level)
Curry Leaves - 3 strands
Grated coconut - 1 cup
Garlic - 1 clove
Cumin sees - 1/2 tsp
Egg - 1 big
Turmeric powder - 1/2 tsp
Oil - for cooking
Salt- to taste

Method:-

First clean and cut the beans into small pieces. In a pan, add the chopped beans, salt, 1/4 tsp of turmeric powder, 2 cups of water and cook until soft.

Now, coarsely grind the garlic, green chillies and cumin seeds . Keep it aside.

In another pan, heat 2 tbsp of oil. When the oil is hot, add the ground mixture into this saute for a few seconds and then add the chopped onion and curry leaves. Cook until the onion turns slightly brown. To this, add 1/4 tsp of turmeric powder and grated coconut. Cook for another 5 minutes. To this, add the cooked beans with the left over water if any. If there is no water left, add another 1/2 a cup of water. Into this, break in the egg and cook with constantly stirring until all the water has evaporated and the egg well combined.

Serve hot with rice or chapati.

MUTTON ROAST

Ingredients:-

Mutton - 1 kg
Onion - 3 Big
Tomato - 3 Big
Ginger/Garlic paste - 1 tbsp
Garlic - 1 tbsp (thinly sliced)
Ginger - 1 tbsp (thinly sliced)
Kashmiri Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
Garam Masala - 1-1/2 tsp
Currey Leaves - Plenty
Coconut Oil - 3 tbsp
Salt - To taste


Method:-

First clean the chopped mutton pieces well and keep it aside to drain. In a bowl, mix the kashmiri chilli powder, coriander powder, turmeric powder, garam masala, salt, torn pieces of curry leaves (a handful), ginger-garlic paste, and 1 tbsp of coconut oil along with the mutton pieces. Let the marinated mutton sit for 1 hour.

In a pressure cooker, add 1 cup of water and cook the marinated mutton for up to 5 whistles. Once cooked, check if any water is left. If so, evaporate all the water away from the mutton pieces.

In a non-stick pan, add 2 tbsp of oil. Once the oil gets hot, add the thinly sliced onions, a handful of curry leaves and saute till it turns translucent. To this, add the thinly sliced ginger and garlic. Cook until the color has changed to light brown. To this, add the chopped tomato's and cook till the oil starts to separate.  To this, add 1/2 tsp of garam masala and the mutton pieces. Let the mutton get well covered with the gravy.

Serve hot with rice, ghee rice, fried rice, chapati, paratha, kubbus, etc.....

Note:- Use coconut oil since that gives a very good aroma and taste. You can adjust the amount of spices. If you wants really spicy one then go ahead and add a few slit green chillies too.