Tag Archives: Mutton

Mutton Korma Gosht Korma


Mutton Korma Gosht Korma

Gosht Korma is a great lamb curry which does not make use of turmeric.  The consistency of the curry can be made to your choice of taste, thin gravy or thick to almost dry and all are delicious.  Adjust the amount of water accordingly. The thin gravy can be served as a main course with steamed rice. The thick/dry version with any Indian bread.

Ingredients

  • 1 Kg. Lamb, assorted cuts if desired
  • ½ cup ghee
  • 10 green cardamoms
  • 5 cloves
  • 2 sticks cinnamon (1”)
  • 2 Bay leaves
  • 1 cup  chopped onions
  • 4 to 6 tbsp. ginger-garlic paste
  • 2 tsp. coriander powder
  • 1 tsp. red chilli powder
  • Salt to taste
  • 1 cup yogurt
  • 1 tsp. garam masala
  • ½ tsp. black pepper powder
  • 2 drops vetivier (optional)
  • ½ tsp. saffron
  • 2 tbsp. milk
  • Chandi-ka-Varq (optional)
  • 20 Roasted Almonds (optional)
  1. Clean and cut lamb into 1” chunks, clean chops.
  2. Whisk yogurt in a bowl
  3. Dissolve saffron in warm milk
  4. Pound Almonds lightly with a pestle
  5. Heat ghee in a vessel, add cardamoms, cloves, cinnamon and bay leaves, sauté over medium heat until they begin to crackle.
  6. Add onions, sauté until light brown, add the ginger and garlic pastes and sauté until the moisture has evaporated.
  7. Then add the coriander powder, red chillies and salt and stir.
  8. Add lamb, fry for 5 minutes, add yogurt, bring to a boil, add approx. 3 to 4 cups water, cover and simmer stirring occasionally until lamb is almost cooked.
  9. Now add garam masala, and pepper and mix well.
  10. Add vetivier, stir and cover.  Simmer for 10 minutes.  Adjust seasoning.
  11. Add saffron and stir.
  12. Remove to a bowl, garnish with varq and roasted almonds.
  13. Serve with any Indian bread or pulao.

Mutton Polov


Mutton Polov

This is a traditional Mangalorean dish typically served at Roce ceremonies.  The Lunch or dinner at Roce ceremonies is either fish curry or mutton polov alongwith the other main items of the menu like chone tendli sukhe, sannas, vorn etc.

In Mangalore in old times, “Korpo” was used for this preparation i.e. fresh coconut and sliced onion would be put out to dry in the sun and used with the spices for the masala paste.  I am sure this is still being done when cooking is done on a large scale for weddings, etc. For home cooking, we would go with the quicker method of roasting the coconut and onion on a pan!

Mutton Polov

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 1 kg. mutton
  • ½ kg. Ash Gourd (Kuwalo) (Winter Melon)
  • 2 medium onions
  • 3 bay leaves
  • 1 cup light coconut milk
  • 1 tsp. salt or to taste
  • 2 to 3 tbsp. coconut

Roast and grind to a paste

  • 1 cup heaped fresh coconut
  • 1 onion
  • 4 cloves garlic
  • 6 red Kashmiri chillies
  • 1 tbs. coriander seeds
  • 1 tsp.cumin seeds
  • ½ tsp. mustard seeds
  • 1 tsp. raw rice
  • 1” cinnamon
  • 4 cloves
  • 3 cardamoms

Method

  1. Clean and cut mutton into cubes, wash and drain well. 
  2. Clean the ash gourd, cut into wedges, remove the seeds, peel and cut into ½” cubes.  Wash and drain.
  3. Slice one onion and fry in a little oil to light brown
  4. Add the mutton pieces and cook till they change color and most of the water that is released evaporates. 
  5. Add sufficient hot water to the mutton, bring to a boil and cook for about 60 minutes.  If using a cooker, it will be quicker.
  6. Stir in between and add salt half way through cooking. 
  7. When the mutton is tender remove to another dish and set aside. 
  8. In the same vessel add a cup of water, the ash pumpkin cubes, 3 bay leaves, 1 tsp. salt (or to taste) and cook the vegetable adding a cup of thin coconut milk. 
  9. When half done, add the cooked mutton alongwith the stock. 
  10. Bring to a boil and simmer 5 minutes. 
  11. Then add the ground masala paste, adjust the curry by adding the masala water. 
  12. Cook on medium till oil surfaces. 
  13. Test seasoning and add salt if required. 
  14. Meanwhile, take a frying pan add a tbsp. of coconut oil and fry the sliced onion till golden brown. 
  15. Garnish the curry and serve hot with rice or sannas, etc.

Chicken Khudi


Chicken Khudi

This is an East Indian speciality made using the famous East Indian ‘Bottle Masala’.  This dish can be prepared with Chicken, Mutton or Beef. 

The Mangalorean community have their own very famous ‘Bafat Masala’ powder.  Try this recipe with bafat masala powder in lieu of bottle masala!!

Chicken Khudi

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 1 Kg. Chicken (mutton or beef)
  • 4 large onions, sliced
  • 4 green chillies
  • 2 to 3 tbsp. dessicated or fresh coconut
  • 8 garlic cloves
  • 2” pc ginger
  • 1 tbsp. bottle masala
  • 1 tbsp. thick tamarind paste  (2 to 3 tbsp. if it is watery) or juice of one lemon
  • ½ tsp. garam masala powder (optional)
  • 2 tbsp. ghee
  • 1 tsp. salt or to taste
  • 2 medium potatoes (optional)

Method

  1. Clean, remove skin and cut chicken into medium sized pieces.  Wash well and set aside.
  2. Roast the onions, chillies, garlic and coconut and grind to a paste alongwith the ginger and bottle masala.
  3. Wash, peel and cut potatoes into cubes.
  4. Heat ghee in a vessel, add the ground masala paste and saute few minutes.
  5. Add the chicken and mix well with the masala and cook till the chicken changes color. 
  6. Add salt, rinse the masala jar and add the water to the chicken. 
  7. Bring to a boil, reduce flame and cook the chicken for 30 minutes. 
  8. Stir the chicken at 10 to 15 minute intervals. 
  9. If additional water is required, add hot water. 
  10. Add the potato cubes and cook 10 minutes. 
  11. Test if potatoes are cooked and check seasonings. 
  12. Add garam masala powder, mix, cook for a minute and take off flame.
  13. Serve with steamed rice, pulao or any bread, dosas, sannas, etc. of your choice.

Chicken Khudi

Succulent Kebabs


Kebabs are various grilled or baked meats cooked on skewers or may also be shallow fried on a pan. The meats typically used are lamb which is very common but chicken and beef are also used. Kebabs for vegetarians would include a variety of roasted or grilled paneer or vegetables on skewers or the Hara Bara Kabab.

The meat used for kebabs can be minced or cut in chunks like the Malai Kabab, Chicken Tikka or the Kastoori Kabab.

Here are three additional varieties of kebab using minced lamb/Beef and chicken which includes the delightful seekh kabab! The seekh kebabs are best roasted in an open outdoor grill, but can be roasted in a closed oven as well, as I have done. Besides, due to the Covid-19 lockdown there was no way we could venture outdoors!

  1. The quintessential Seekh Kebab typically made of lamb or beef mince.
Seekh Kebab

2. The Reshmi Kebab made of chicken mince & cashewnut paste

Reshmi Kebab

3. Kebab Jeera – Beef, Lamb or Chicken mince may be used, pan fried and makes an excellent cocktail snack!

Kebab Jeera

Hope you enjoy the variety of Kebabs and don’t forget to rate and comment on the posts and recipes. Stay Safe!

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Mutton Palak


Mutton Palak

Mutton Palak

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 1 kg. Mutton
  • 3 bunches fresh spinach or ½ kg. frozen (whole leaf) spinach
  • 1” pc. Ginger
  • 10 cloves garlic
  • Small bunch coriander leaves
  • 4 to 6 green chillies
  • 1 tsp. mustard seeds
  • ½ tsp. fenugreek seeds
  • 1 ½ tsp. salt or to taste
  • 1 tbsp. ghee
  • 2 medium sliced onions
  • 1 medium tomato chopped

Method

  1. Clean and wash mutton, cut into 2” cubes. 
  2. Wash spinach and soak in salted water for 10 minutes, rinse and chop finely.
  3. If using frozen spinach, step 2 is not required. I have used frozen spinach. 
  4. Grind all the ingredients from ginger to salt to a fine paste. 
  5. Heat ghee, fry onions for a couple of minutes till soft. 
  6. Add the paste and fry well for further 2 inutes. 
  7. Add the mutton and saute till it changes color and ghee begins to separate. 
  8. Add sufficient water to cook the mutton till almost done. 
  9. Add the tomato and spinach and continue cooking on low flame till mutton is tender.

P.S.: Same recipe may be made using Chicken.

The Irresistable Mangalorean Ghee Roast


The ultimate mangalorean ghee roast!

Chicken Ghee Roast is a popular Tuluva Mangalorean Chicken recipe whose origins go back to a small town, Kundapur, close to Mangalore. Chicken Ghee Roast is fiery red, tangy and spicy with a flavor of ghee roasted spices. Chicken ghee roast is pan roasted with spices and generous use of ghee. Source : Wikipedia

I am presenting the Chicken, Mutton (Lamb) and Prawn Ghee roast recipes. Although the spices are similar but there is some variation in the ingredients and preparation for each of the recipes. Click on the title for the recipe –

A typical speciality of the Bunt community made popular at Shetty restaurants, the first time I had ‘Ghee Roast’ was in Mangalore on our last visit about two years ago, at Guthu Restaurant.  We had Kori Roti, King Fish fry and Chicken Ghee Roast. The fiery Chicken Ghee Roast which immediately hit our head on the first morsel and had fire coming out of our ears had our eyes, nose watering and our mouth burning. Although it was exciting, we just could not handle the spice level, with the result we could not enjoy the meal.

The advantage of creating traditional dishes at home, is you can adjust the recipe to suit your taste to get maximum satisfaction from the meal. Our spice level is always medium spicy, hence the Prawn, Chicken and Mutton Ghee Roast does not have the usual number of chillies.  Secondly, Baydagi and Kashmiri chillies are both used, but I have used only Kashmiri as I did not have Baydagi chillies. You may increase the chillies according to your taste.

P.S.: Any leftover ghee roast (if at all any remains of these delicious dishes) can be reinvented the next day.  Just add some water when re-heating to make a curry and you have a Kundapur Curry to go with freshly steamed rice!

Click on the link for the recipes:-

Chicken Ghee Roast

Mutton Ghee Roast

Prawn Ghee Roast

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