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.

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Mutton Cutlet


Noor’s Recipes turned one year today. Here’s moms yummy Mutton Cutlet recipe. Enjoy with your family and friends!

Mutton Cutlet

Mutton Cutlet

Ingredients:

  • Minced mutton / Mutton Kheema – 1 cup
  • Finely chopped onion – 1 small
  • Ginger garlic paste – 3/4 tsp
  • Green chilies – 3-4
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Black pepper powder – 1/2 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Boiled potato – 1 medium sized
  • Coriander leaves – a handful
  • Corn flour – 1 tbsp
  • Egg beaten – 1
  • Maida/Flour – 1/4 cup
  • Oil – 2-3 tbsp + for shallow fry.
  • Salt – as required

Method:

  1. In a pan add about 2-3 tbsp of oil and saute the finely chopped onions.
  2. Add ginger garlic paste and green chilies ( better to add green chili paste instead of chopped green chilies ) and saute for dome time
  3. Add the minced mutton, salt and all the powders and fry them well.
  4. Add some water and cook until the kheema is done. Keep stirring. Do not add too much water and over cook as the kheema would become a paste.
    Once done the  oil begins to separate.
  5. Turn off the heat and transfer to a bowl
  6. Mix the boiled potato, finely chopped coriander leaves and corn flour to the kheema mixture and Shape them into cutlets.
  7. Take 2 plates. Add 1 beaten egg into 1 plate and some maida/flour in another plate.
  8. Coat the cutlets first with egg then with the flour on both sides and shallow fry them on a tawa. ( In a third plate add  some bread crumps or semolina/ Suji and coat in the end and then shallow fry or you can stop at coating with just egg and flour. )
  9. Shallow fry on both sides. Transfer to a plate. Squeeze some lemon on top.
  10. Serve with mint chutney, cucumber and tomato slices along with some French fries or corn.

Mutton Kofta


Mummy’s Mutton Koftas were always a treat! They just melt in your mouth and keep you wanting for more! The kids will love it too and don’t seem to make a fuss.

Do try them out  🙂

Mutton Kofta  Image Courtesy: Mujahid Khaleel

Mutton Kofta
Image Courtesy: Mujahid Khaleel

Ingredients:

  • Mutton kheema – 1 cup
  • Fried gram – 2 tbsp
  • Green chillies – 3-4
  • Red chilli powder – 1 tsp
  • Pepper corns – 1 tsp
  • Cumin seeds – 3/4 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Ginger garlic paste – 1 tsp
  • Fresh coconut -2 tbsp (4 tbsp if you like to use more)
  • Onion – 1 tbsp ( optional)
  • Fresh coriander leaves – a handful
  • Salt – as required
  • Oil for deep frying
  • Lemon – 1 small

Method:

  • Wash the kheema thoroughly and drain the water completely using a strainer
  • Grind the kheema and keep it aside in a bowl. Grind the fried gram in a separate mixer jar
  • Mix this with the ground kheema and keep it aside
  • Grind all the remaining ingredients till salt into a smooth paste
  • Mix this with the kheema. Shape into small balls
  • Heat suffient oil in a Kadai and deep fry the Koftas till they just turn  golden brown
  • Squeeze some lemon on top and serve with some raw onions

Bhaji Gosht/ Lamb with Spinach


Mom learnt this dish from one of dad’s  friend’s who runs a small hotel. Mom had this unique quality of trying new dishes and learning from anyone, be it cookery shows, friends or relatives. Non-veg lovers who don’t enjoy eating greens will definitely relish Palak in this way. She would make it spicy and serve with rotis 🙂

Bhaji Gosht

Bhaji Gosht
Image Courtesy: Mujahid Khaleel

Ingredients

  • Lamb (Mutton) – 500 gms
  • Spinach (palak) finely chopped – 1 big bunch
  • Onion – 1 large
  • Tomato finely chopped – 1 medium sized
  • Green chilles – 5-6
  • Curd – 2 tbsp
  • Ginger Garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder -1 tsp
  • Garam masala powder – 1 tsp
  • Salt – as required

Method

  • Wash the mutton thoroughly.
  • Marinate with curd, ginger garlic paste and all the powders , salt for about 20 minutes.
  • Meanwhile thinly slice the onions. Heat oil in a Kadai. Add the onions and fry till golden brown.
  • Add chopped tomatoes and cook till soft.
  • Add the green chillies and marinated mutton and fry till the raw smell goes and oil separates .
  • Add the palak and fry for some more time.
  • Lastly, add water and  Pressure cook on medium heat for about 15 – 20 mins.

Serve hot with rotis or rice 🙂