Mutton Curry with Small Onions ~ Step by Step | Weekend Cooking

When I was discussing about making mutton curry with my colleagues, one of them happen to mention that they always make mutton curry both gravy and fried with Pearl Onions or Sambar Onions as we call them. She is from down south and said at her place, they mostly use sambar onions for all non veg dishes. I wanted to try that right away.

I chose to make Mutton Semi gravy dish and used sambar onions for sauteing. It surely gave a very different taste to the entire dish.

 

Mutton Curry with Pearl Onions

 

Ingredients Needed:

Mutton - 1/2 kg
Small Onions - 1 cup
Tomatoes - 2 medium
Curry leaves few
Tumeric powder a pinch
Chili powder - 1 & 1/2 tsp
Coriander powder - 1 & 1/2 tsp
Salt to taste
Oil - 2 tbsp

Coconut, Poppy Seeds paste - 2 tbsp
Clove, Cinnamon, Cardamon powder -1 tsp
Mint leaves handful
Coriander leaves handful


How to make the gravy

Wash and cut into small pieces. Drain on a colander

Soak and peel the pearl onions.

Heat a pressure cooker with oil. Add curry leaves, pearl onions. Saute well till they turn brown.

Add the mutton pieces, add turmeric powder, coriander powder, chili powder, salt. Cook on high till the mutton is well coated.

Simmer and cover with lid. Let all the moisture all evaporate.

Add the coconut paste and continue sauting. Now add the mint and coriander leaves. And once it is combined well, add tomatoes.

Add a cup of water. Cover with lid and pressure cook for four whistles.

Once the pressure falls down, cook for couple of mins and serve with Masala Annam.
 

Other Mutton Recipes

Other Rice Recipes 

Mutton Biryani - Andhra Muslim Style ~ Pictorial

If there was an award for the recipe that stayed in drafts for the longest, I am sure this recipe will win hands down! This was taken almost couple of years ago. Now I don't even know which year it was. Suffice to say that it was taken during our yearly trip to Hubby dear's native town. It was during Sankranti time when my nephew celebrates his birthday. They decided to request their Muslim family friend,  who made mutton biryani for them on a previous occasion.

They were raving on the taste and wanted to make it during hubby dear's visit. Since their friend would be comfortable in cooking in her own kitchen, we said we would go to their home. Once the breakfast was done, my sil and I landed at their place. It was really such a wonderful experience watching someboby cook. All I had to do was click pictures. I told that I would be sharing the recipe on the blog and she was so happy about it and wanted to share the recipe. She made it look so effortless and simple.

During the entire process we were chatting about everything food and what kids eat and don't eat. She also shared couple of her other favorite dishes. Well as you guessed as this took such a long time with the pictures, those recipes might be longer to make their presence.

Anyway we finally managed to click all the pictures and came back home. Everybody enjoyed and hubby dear said it was indeed too good. If you must know she didn't add butter or ghee. Nor the methi leaves were noticed. I must confess I haven't prepared myself. But the verdict of the entire 20 who eat, was good enough.

Step by Step Picture Recipe

Paste made with Garlic, Ginger, Coriander leaves and 1/4th of cloves.

Before making the gravy, in the pan, brown the onions till crisp

Remove half for the later process

Add the ground masala paste

Mix well

Add salt, chopped tomatoes.

Chopped green chilies, red chili powder is added next

Along with the whole cloves, cardamon, Cinnamon.

Now add the mutton pieces

Continue cooking

When moisture starts coming out, cover with lid and pressure cook for 3 -4 whistles or till the mutton is cooked well.

Wait for the pressure to fall down, remove the lid

Now add the Fenugreek leaves

Washed Mint leaves for the Dum

Cook Rice in a large pot of water and drain the water. Let the rice be just 85% done and have it covered with lid.

Keep one layer of rice and remove the rest of the rice.

This is after the gravy is mixed with the methi leaves.

Top with a mutton layer

Add mint leaves

 Another rice layer

 Now browned onions and mutton pieces

another rice layer

 Continue with mint leaves

 And onions and gravy

 Until you are done with all the layers

Finally sprinkle with orange food colour and mix in random style

Mutton Biryani

Rice - 2 kgs
Mutton - 2 kgs
Green chillies - 50 gms
Onions - 250 gms (Half for the gravy, half for dum)
Cloves - 50 gms
Cinnamon - 50 gms
Cardamon - 50 gms
Salt to taste
Oil - 500 ml
Tomato - 250 - 300 gms (sour variety)
Chili powder - 2 tsp

Coriander leaves - 1 Big Bunch
Ginger Garlic - 2 tbsp

During the Dum process

Fenugreek Leaves / Methi Leaves - 1 big bunch
Mint leaves - 1 Big bunch
Brown Onions

Red colour for sprinkling.

How to make the Biryani

For the Rice

Wash and soak the rice for 30 mins. In a big vessel, take twice the amount of rice and bring to boil. When the water starts boiling, add the rice and cover with lid. Add salt and continue cooking. When it's almost 85% done, cover with lid and drain the water. Keep it covered.

For the Paste

Make a paste of the ginger, garlic, coriander, 1/4 of cloves to a fine paste.

For the Mutton:

Wash and cut mutton into equal pieces. Drain on colander.

Heat a pressure cooker, add all the oil. Add onion julienne, continue till the onions starts browning. Remove half of the onions to a bowl.

To the onions, add the ginger garlic coriander paste. Stir well, then add salt, chopped tomatoes.

Then add cloves, cinnamon, cardamon. Combine and add red chili powder, then chopped green chilies.

Now add the drained mutton pieces. Cover and pressure for 4 -5 whistles.

Wait till the pressure is off. Remove the lid, add chopped methi leaves mix well.

For making the Dum Biyani

Remove the rice to another bowl, leaving one layer below. Else if you have another thick bottom pan that fits, grease the bottom and cover with a layer of rice. Over that add the mutton pieces along with gravy.

Now put one layer of mint leaves. Cover with a thin layer of rice.

Now add one layer of brown onions, another layer of mutton pieces.

Continue alternating with mint leaves, onions and mutton gravy until you are done. Make sure the final layer is rice. Dissolve the red food colour and sprinkle on the top.

Cover with a tight fitting lid and on a slow flame and cook for 30 mins. If you have hot coal, you can put them on the top lid.

Mutton Pepper Roast | Mutton Sukka Varuval

Days have literally flown out of the window and I was surprised that I was too relaxing to think about doing any new post here. I had to fall back on another recipe that's been in draft for a while. Mutton Pepper Roast or the Sukka Varuval was part of this non veg thali that I made some weeks ago. 

So finally it came to my rescue and I am happy to share it as there were quite a few requests for this recipe. I feel bad that I haven't shared it before. I had a weekend off and it almost felt like a vacation. Getting back to work on Monday morning seem too upsetting. Well as hubby dear says, life is not a vacation all the time. We got to get back to work, else even vacation will be boring. 

Coming back to the recipe, Daddy always keeps asking for a Pepper roast that he ate at some place, then at times he remembers Amma making this some decades back. She has completely forgotten the recipe, so no amount of cajoling or coercing can make her remember how she used to make. However Daddy always claims that was the best. To please him I come up with my own each I get a chance and hope to make him say this is it! Anyway he said this tasted so good, almost came close to that. I guess it's more a case of nostalgia than anything else.

Mutton Pepper Roast

Ingredients Needed

Mutton - 250 gms
Oil - 2 tsp
Fennel seeds - 1/4 tsp
Cardamon - 2
Cloves - 2
Cinnamon - 1
Onions - 3/4 cup
Ginger Garlic paste - 1/4 tsp
Turmeric powder - 1/2 tsp
Rock salt to taste
Mint leaves / pudina - handful
Tomato - 1 small
Coriander powder - 1 tsp
Chili powder - 1 tsp
Water - 1 cup
Coconut paste - 1/2 cup
Fresh Pepper powder - 2 tsp
Ghee - 1 tsp

How to make the Mutton Gojju

Wash and cut the mutton into smaller pieces, let it drain in the colander.

Heat a kadai with oil. Add all the whole spices like the fennel seeds, cardamon, cloves and cinnamon. Saute well.

Then add the ginger garlic paste and cook till the raw smell leaves.

Next add finely chopped onions. Saute till the onions colour changes.

Now add the drained mutton pieces, saute on high flame till the water starts coming out. Add the mint leaves and cook on high. Add turmeric powder and continue cooking.

Add chopped tomatoes, then chili powder, coriander powder. Cook with lid covered for 10 mins.

Make sure the water is all evaporated. Saute well.

Now add a cup of water or just enough to cover the mutton. Transfer to pressure cooker and cook for 3 whistles or till done.

Once the pressure falls down, remove the lid and add the coconut paste.

Bring to boil and simmer till all the water evaporates. This may take about 5 - 7 mins on high. Make sure you keep stirring.

When the water is completely gone, add freshly ground pepper powder, and ghee. Combine everything well.

Finally garnish with coriander leaves.

Mutton Sukka Varuval

Sending this to Usha's Red Meat Feast event

Other Mutton Recipes

Gost Hara Masala ~ Weekend Lunch Non Veg Thali

Finally this Gost Hara Masala sees light, it's been in the draft for many months now. And since I had done a thali on that Sunday lunch, I might I might as well save it for the Indian Thali Mela. Many months ago, I landed in Ajoy's personal blog, where he shares his everyday life as restaurant owner of Nilgiri. With entertaining writing, he gives an insight into what goes into the back scene of running a restaurant.

Even though we decided we might not want to open up a restaurant, I always loved reading about it and hearing stories. So when I have time to read something, I surely land in his space. Unlike many restaurant folks, he actually shares the recipes of his restaurant menu, which is cool! So when I read this hara masala, I thought I must recreate it in my kitchen. I adapted it to our liking and used mutton  instead of chicken. Hubby dear liked it a lot. Though the youngest of the lot is very particular about the food colour. He is only used to seeing chicken or mutton in brown gravy, so this green colour didn't attract him and he refused to eat it.

I am sure Chinnu will get to love all the colours as he grows older.

With the climate not dropping down from the scorching heat, with scare supply of petrol, life seems so complicated. What happened to quality of life, when even such basic amenities become hard to access. As a policy we always conserve and never misuse natural resources. I have always been an advocate of Go Green Concept. I am known to be stingy and rebuked for reusing an envelope till it got torn beyond recognition.

Hoping for things to get back to normalcy, here is dish that you can enjoy.

Step by Step Picture Recipe

Gost Hara Masala
Adapted from Nilgiris

Ingredients Needed:

For the Marinade:

Mutton - 250 gms
Ginger Garlic paste - 1 tsp
Curds/ Yogurt - 1 & 1/2 tbsp

For Brown Onions

Oil - 2 tsp
Onions - 2 medium
Salt to taste

For the Spice Masala

Cinnamon - 1"
Whole black peppercorns - 10 nos
Green cardamom - 1
Coriander seeds 1 tsp
Cumin seeds - 1/2 tsp

For Masala Paste

Green chillies - 2 long
Fresh coriander- handful
Fresh mint - handful
Cashew nuts - 5 -6
Turmeric powder a pinch

Double cream - 1 tbsp*

How to make the Gost Hara Masala

For browning the onions:

In a frying pan, heat oil over medium-low

heat. Add onions and salt and cook, stirring occasionally, until onions are dark golden-brown. Using a slotted spoon, transfer to a plate.

Wash and cut mutton into bite size pieces. In a bowl, combine mutton, curds, ginger and garlic and stir to coat chicken evenly. Set aside.

In a mixer, grind cinnamon, peppercorns, cardamom, coriander and cumin seeds to a fine powder.

Next combine chillies, coriander leaves, mint leaves, cashew nuts and fried onions. Process until well combined and smooth.

In a pressure cooker, heat oil. Add the marinated mutton on high, turning occasionally, until all moisture evaporates and the meat is lightly browned.

Add turmeric powder and 1/2 cup water to cooker and stir. Reduce heat to medium-low heat, cover partially and cook for 10 mins.

Add ground spices, masala paste, combine everything well. Cover with lid and pressure cook for 3 whistles until the mutton is tender.

When the pressure falls down, open the cover and add the milk and butter mix and cook in sim for 5 mins.

*Since I didn't have double cream, I replaced it with butter and milk

Milk and Butter: In case of recipes, which require heavy cream without whipping, you can replace it with a homemade substitute. All you have to do is to mix ¾ cup milk and ⅓ cup of melted, unsalted butter. This can be used as a substitute for one cup of whipped cream. Low fat milk is not desirable, but, if you are using low-fat milk, add a tablespoon of flour to make the mixture thicker.- Source

Vegetable Biryani with Seeraga Samba Rice

Sending these for my Indian Thali Mela