Spicy Ghosht


Spicy Ghosht noorsrecipes

Ingredients

  • Mutton – 500 gms
  • Onion – 1 medium
  • Tomato – 1 medium
  • Green chili – 4
  • Coriander leaves – handful
  • Ginger garlic paste – 1 tsp
  • Red chili powder – 1 tsp
  • Coriander seeds – 1tsp
  • Cumin seeds – 1 tsp
  • Pepper corns – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Oil – tbsp
  • Salt – as required

Method

  • Wash the mutton thoroughly and keep it aside. Heat oil in the pressure cooker and add in the mutton pieces.
  • Fry well till the water of the mutton is dried up and the raw smell goes. Meanwhile, roughly chop the onions and tomatoes, add them to the mixer jar along with all the ingredients from green chilies to garam masala powder and grind to a smooth paste.
  • Add this masala to the mutton with turmeric powder and salt.
  • Fry well till the masala is well incorporated to the mutton and oil starts to separate.
  • Finally add a cup of water and close the pressure cooker.
  • Cook for about 3 whistles on high flame and then for about 15 minutes on very low flame.
  • You can also cook this in an open vessel till the mutton is soft.
  • Serve hot with roti.
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Mutton curry with Potatoes, Fenugreek leaves and Lilva beans in coconut gravy


Here’s mum’s mutton curry that she would cook every Friday 🙂

It’s absolutely delicious and goes with rice, roti, bread or event ragi balls! Do try it out 🙂

noorsrecipes - mutton curry

Ingredients

  • Mutton – 500 gms
  • Thinly sliced onion – 2 medium
  • Tomatoes – 2 medium
  • Potatoes – 2 medium
  • Fenugreek /Methi leaves – 1 small bunch
  • Lilva beans – 1/2 cup
  • Slit green chilies – 3-4
  • Coriander leaves finely chopped – 2 tbsp
  • Ginger garlic paste – 1 1/2 tsp
  • Grated Coconut – 4 tbsp
  • Yogurt – 2 tbsp
  • Red chili powder – 1 1/2tsp
  • Coriander powder – 1 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Cloves – 2
  • Cinnamon – 1 small stick
  • Bay leaf – 1
  • Cardamom – 2
  • Oil – 6tbsp
  • Salt – as required

Method:

  • Wash the mutton thoroughly. Marinate with yogurt, 1/2 tsp ginger garlic paste, green chili, about 2 tbsp each of thinly sliced onion and tomatoes, 1/2 tsp red chili powder, 1/2 tsp of coriander powder, turmeric powder, garam masala powder and salt.
  • Heat oil in the cooker. Add cloves, cinnamon, cardamom and bay leaf. Now add the thinly sliced onions and cook until they are golden brown. Meanwhile, grind tomatoes and grated coconut together. Add the ginger garlic paste and fry till the raw smell goes. Now add the ground tomatoes and coconut and fry well till the masala forms a lump and oil separates.
  • Add the marinated mutton pieces and fry well till the water is dried up and all the raw smell goes.
  • Now add the remaining red chili powder and coriander powder . Finely chop the methi leaves and add. Fry Add some water and close the cooker. Cook for about 15 minutes on low flame after 3 whistles depending on how tender the mutton is. Switch off stove.
  • Peel and cut the potatoes into big pieces. Open the cooker, add the potatoes and lilva beans. Mix well . Now add in coriander leaves. Adjust salt if required. Close the cooker and cook for 2 whistles.
  • Serve hot with plain rice, ghee rice or roti.
  • If you want to cook in an open vessel, add the potatoes and lilva beans once the mutton is cooked about 60 – 70%.

Spicy Mutton Sukha/Mutton Dry


Mutton Sukha or Mutton Dry is a dish that you can’t get enough of! Delectable, and spicy, Mum would make Mutton Sukha quite often. The various flavors are a treat you can’t resist!

Mutton Sukha

Mutton Sukha
Image Credit: Mujahid Khaleel

Ingredients

  • Mutton – 300 gms
  • Tomato –  1 large
  • Coriander leaves – 1 cup
  • Green chillies – 5-6
  • Ginger garlic paste – 1 tsp
  • Red chili powder – 3/4 tsp
  • Coriander powder – 3/4 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper corns – 10-12
  • Turmeric powder – 1/4 tsp
  • Curry leaves – 12-15
  • Oil – 4-5 tbsp or as required
  • Salt – as required

Method

  • Wash the mutton thoroughly and cut into small pieces
  • Grind all the ingredients from tomato to pepper corns including salt  using very little water  into smooth paste
  • Heat little oil in a pressure cooker and add the mutton pieces and fry for sometime. ( mutton leaves some amount of water, fry until this water is dried up)
  • Add the ground masala to the mutton  and fry till the oil separates
  • Add a little water and pressure cook till the mutton is soft and tender. You can prepare in an open vessel too instead of the cooker
  • Heat a little oil in the Kadai. Add the curry leaves then the cooked  mutton and roast it.  Roast it well and make it completely dry. Make sure not to burn
  • Serve it with Dal and Rice or Roti

Note :
Adding curry leaves gives a different flavour to the mutton.
There is green chili, red chili and pepper added to this  dish . The spicier the better.