Nasuha Blog: mutton

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Lamb in yogurt gravy is my mom's style of preparation which she makes within no time. In this dish the lamb is cooked slowly in a spicy onion- yogurt based gravy till it absorbs all liquid and becomes a semi- gravy.

This month's MFB challenge is a special EID dish which is prepared at home or anywhere in the world. So today I choose my most favorite, my mom's lamb dish which is a delicious, mouth-watering dish which is one among her different varieties of dishes. Before going for the morning Eid prayers, my mom would prepare breakfast, like appam or idiyappam and this amazing lamb curry, which can be prepared in a very less time. After the prayers, we all enjoy the delicious breakfast. Today I am with this perfect dish for the perfect occasion. I hope you will try this and will love it.
In this dish, I made a paste of coriander leaves and added them as you all might know that my husband doesn't like the leaves to be seen on top. Like that also it tastes good. Try this out and let me know.

Ingredients :
For Marination:

Lamb- 2 lb
Red Chilli Powder- 2 Tsp
Garam Masala Powder- 1 Tsp
Turmeric Powder- 1 Tsp
Ginger - Garlic Paste- 1 tbsp

For Masala:

Oil- 2 tbsp
Cloves, Cinnamon and Cardamom- 1 tbsp
Onions- 3 nos (chopped)
Tomato- 1 no (chopped)
Ginger- Garlic Paste- 2 tbsp
Curry Leaves- few
Red Chilli Powder- 1 tbsp
Coriander Powder- 1 tbsp
Turmeric Powder- 1 Tsp
Garam Masala Powder- 1 Tsp
Curd- 2 cups
Coriander Leaves- a bunch (chopped)

Method:

Wash the lamb pieces and marinate with the ingredients under marination. Keep this for about 30min- 2 hrs.
Heat oil in a pressure cooker, add the chopped onions, once they turn translucent add the ginger- garlic paste and tomato, stir till the raw smell disappears.
Add all the spice powders, mix well add the marinated lamb. Stir till everything gets well blended and cook on medium-high heat, till all the water gets evaporated.
Add the curd, mix well and on low heat cook on pressure till few whistles or till the meat gets cooked well. If there is liquid left out, cook on slow flame till all the liquid gets absorbed well in the gravy. Garnish with the chopped coriander leaves and enjoy steaming lamb curry along with your favorite roti/ kulcha/ naan/ ghee rice/ appam /idiyappam or anything of your choice.

An InLinkz Link-up

Mutton Do pyaza is a classic North Indian dish in which onions are added twice in two different ways. Loads of Onions are added at two stages, sliced and ground. This dish is full of flavors. The mutton pieces are slowly braised on low heat in which the onions are added at two different stages.
This dish is very rich, spicy and loaded with flavors. We can prepare this dish using chicken or veggies of your choice. An amazingly flavored lip-smacking dish can be prepared within no time using all the ingredients available in your kitchen.

The beauty of a perfect mutton do pyaza lies in the caramelization of the onions. As a kid, I remember the first time my mom made this dish using chicken. She got this recipe from a paper cut out, which she always does whenever she sees a recipe in magazines or newspapers. A perfect dish during festive time and get-togethers. We can have this along with chapatis, naans or with pulav. I am sure that this will be a super hit among everyone.

If you are a mutton fan, do try this, I swear that you will enjoy this dish to the core.
Ingredients:

Mutton- 2 lbs/ 1 kg
Onions- 3 nos
Ginger- Garlic Paste- 1 tbsp
Red Chilli powder- 1 tbsp
Coriander Powder- 1/2 tbsp
Turmeric Powder- 1 Tsp
Cumin Powder- 1 Tsp
Garam Masala Powder- 1 Tsp
Red Chilis- 4-5 nos
Oil- 2 tbsp
Salt- as required

Method:

Finely slice 1 onion and grind remaining 2 onions and keep them aside.
Heat oil in a big pot, add the sliced onions along with ginger- garlic paste and saute well till the raw smell disappears and everything gets mixed well.
Meanwhile, add the clean and drained mutton pieces and braise well on high heat for 5 minutes and then lower the flame, braise the meat till it releases water.
Add all the powders, mix well so that the meat is coated well with the spices. At this point add the ground onion paste, stir. Let it cook for 5 minutes. Adjust the salt accordingly.
Pour 2 cups of water and pressure cook the meat along with the spices till soft and tender.
When the gravy thickens, switch off the flame and serve along with rotis.

EID MUBARAK!!!!!!!!!!!!!

Eid ul Adha or Bakrid is also called as “feast of sacrifice. Bakrid is one of the most important Muslim festivals. Eid began with we all getting ready to go to the eidgah for the eid prayers. This is the first time, I went to the mosque to offer festive prayer. I was pretty much excited and after finishing the prayers, there was a small breakfast session and kids enjoyed a lot as many games were there for them. After spending some time, we came back and my lunch work started.

This time I wanted to make it simple, so instead of biryani, I planned to make ghee rice, mutton curry and Kerala style parippu payasam. For the mutton curry, I thought of making something different, which I never made before and so I finalised on “nalli nihari”, which from so long I was thinking of preparing.

Nihari is a stew made of meat in which traditionally the meat is slow cooked for hours. The spices and the taste will make this dish unique.

The word “Nihari” is originated from Arabic “Nahar” which means “day”, this is cooked overnight for 6- 8 hours. This is served to the emperors after the morning prayers. If the Nihari masala is made and stored prior to cooking, it will make easier to prepare. This is prepared with the leg pieces of goat. Hope you all like this. Try this out and let me know.

Ingredients:

Nihari Masala:

Fennel Seeds- 2 tsp
Cumin Seeds- 2 tsp
Cloves- 4 nos
Cinnamon- 1 small stick
Cardamom- 3 nos
Big Cardamom- 2 nos (optional)
Nutmeg- 1 tsp
Mace- 1 Tsp
Black Pepper- 1 tbsp

For the Curry:

Mutton- 2 Pounds
Onions- 4 nos
Green Chillies- 3 nos
Oil- 2 tbsp
Ginger and Garlic Paste- 1 tbsp
Red Chilli Powder- 2 tbsp
Coriander Powder- 2 tbsp
Salt- as required
Nihari Masala- 3 tbsp
Whole wheat Flour- 4 tbsp
Water- 1 Cup
Lemon Juice- 2 tbsp

Method:

For masala:

Dry roast the ingredients in the masala till nice aroma comes. Switch off and grind to a fine powder when cooled.

For the Curry:

Slice the onions and green chillies and wash and drain mutton. Keep this aside.
Heat a pan with oil, add the sliced onions and green chillies.
When the raw smell disappears and when they turn light brown in colour add the ginger- garlic paste. Stir well.
Add the red chilli powder, coriander powder and salt. Add the cleaned mutton pieces and stir for about 5- 6 minutes on a medium flame.
Add the Nihari masala. Mix, add little water and cook on low flame with a lid, till the spices all get blended well with the mutton pieces.
Meanwhile, add the whole wheat flour to a cup of water and stir well and make sure that lumps are not formed.
After some about 45- 50 minutes, take off the lid and add the whole wheat flour mixture in the mutton gravy and mix well.
When the gravy thickens, switch off the flame and add the lemon juice on top.
Garnish this using julienned ginger and serve along roti, chapatis, naan, biryani, pulao. I served along with ghee rice.

Mom’s mutton curry is one of my all time favorite dishes which I love to the core. As we grew up in Andhra, we add coriander leaves in almost all the dishes. I love the taste and aroma of these leaves, but my husband who is very picky in eating veggies doesn’t like these leaves at all and so I have to sneak these leaves in biryani by grinding them. I like to add them to all the curries but thinking about him I skip adding these.

When my mom makes these dishes she uses the homemade garam masala and the homemade ginger- garlic paste which she makes and stores. The scintillating aroma of these fried spices fills the house. She also had a kitchen garden, in which she grows almost all the vegetables possible. My dad who is very interested in gardening helps her. In between the vegetable plants, there used to be always these coriander plants which she grows by sowing seeds. She used to add them to curries. As she plucks the leaves, they will grow twice faster.The smell of these homegrown plants is awesome. I try different methods in gardening but some will grow and some won’t. I didn’t get her green thumb.

It’s time for the monthly challenge and this time it is to prepare something using meat and so here I am with my all time favorite dish, in which the main ingredient is coriander leaves, which I added by grinding along with tomatoes and sauteeing for almost 15- 20 minutes. In the recipe, I have added the leaves along with mutton pieces. Try this amazing dish and let me know.

Ingredients:

Mutton- 2 lb
Oil- 1 tbsp
Onions (sliced)- 2 nos
Tomatoes (sliced)- 2 nos
Ginger and Garlic Paste- 2 tbsp
Green Chillies- 4 no
Grated Coconut- ½ Cup
Khus Khus/ Poppy Seeds- 2 tbsp
Red Chilli Powder- 1 tbsp
Coriander Powder- 1 tbsp
Turmeric Powder- 1 tsp
Garam Masala Powder- 1 tsp
Coriander/ Cilantro Leaves- ½ Cup

Method:

Heat oil in a pan and stir fry the sliced onions. When they turn translucent add the ginger and garlic paste.
Saute well till the raw smell disappears. Add the tomatoes, meanwhile, grind the coconut and poppy seeds by adding a little water till it becomes a paste.
Add the red chili powder, turmeric powder, coriander powder and garam masala powder.
Fry for a minute and add the ground coconut- poppy seed paste.
Mix well and add the washed and drained mutton along with coriander leaves and required amount of salt.
Pressure cook for about 5- 6 whistles or till the mutton gets cooked well. Enjoy with hot steamed rice.

An InLinkz Link-up

Mutton do pyaza is genuinely an appetizing dish with the addition of extra onions. In this dish, the onions are added twice in two different ways of cooking.

This is a simple dish, in which the onions along with the mutton are cooked till they get melted well along with the spices and the flavors are blended together. Mutton do pyaza can be devoured along with parathas, roti or pulao. As the onions are added in two different stages, this dish is named as “mutton do pyaza”. “Do pyaza” means adding onions twice.

I remember as a kid my mom used to cut out the recipes from magazines, which she used to read during free time. One day she tried a recipe from one of the cut out which was this “mutton do pyaza” and it turned out delectable. From then on this has become so popular in our house that for any occasion this would be the dish that was always there in the menu. Now I try the same process and this is a never fail, the simple dish which can be prepared without any marination or long cooking process.

I made this mutton do pyaza dry if you want you can add enough amount of water and enjoy however you want. Instead of making this gravy in a kadhai, we can also make this in a pressure cooker to reduce the cooking time. There are many different varieties of mutton dishes in my space which you can try out. Hope you all may like this one too....

Ingredients:

Mutton- 1kg
Onions- 4 nos
Green Chilis( slit)- 4 nos
Ginger and Garlic Paste- 1 tbsp
Red Chillies- 6 nos
Salt- as required
Coriander Powder- 1 tbsp
Turmeric Powder- 1/2 tsp
Red Chili Powder- 1 tbsp
Cumin Powder- 1/2 tbsp
Fenugreek Powder- 1tsp
Cloves- 3 nos
Cinnamon- 1" stick
Cardamom- 3
Oil- 2tbsp

Method:

Soak the red chilies in warm water. Slice 2 onions and heat 1 tbsp of oil in a pan, fry the sliced onions by adding little salt till they turn golden brown. Keep this aside.
Heat remaining oil in a kadhai, add cloves, cardamom, cinnamon, ginger, and garlic paste, meanwhile, chop the remaining onions and add to the above ginger and garlic paste.
Along with this chopped onions add the slitted green chilies. In this add the mutton along with salt. Saute well.
Add the coriander powder, turmeric powder, cumin powder and fenugreek powder.
Grind the soaked red chilies to a fine paste and add this to the above gravy. Add a little water and cook with the lid on a low flame, till the mutton gets cooked till they fall off the bone. After sometime saute well on medium high flame till all the moisture leaves. When the gravy becomes dry add the golden browned onions, stir and serve hot along with roti or pulao.

Appam is a staple breakfast of Kerala. Appam is a laced rice pancake, which is made with a combination of rice and coconut. This is fermented by using yeast. In this the soaked rice is ground along with fresh grated coconut and cooked rice to a dosa type batter. Later yeast is added to ferment and the next day, these are made into appams on a “appa chatti”, utensil used to make appams. These appams usually are thin at the edges and thick at the center. They are served with vegetable stew, kadala curry or any meat dish.

I always make these appams for breakfast as everybody in my house loves it along with egg curry.

Mutton Rogan Josh is one of the signature dishes of the wonderful state Kashmir. This dish does not require any onion, garlic or tomatoes. This is completely made of yogurt which is well blended in spices.

I tasted this Rogan Josh in a restaurant in India, but never thought that one day I would make this at the comfort of my home. The gravy will be red in colour as a spice called “ratanjot” or “kashmiri red chillies” are used. As ratanjot is very rare, we can use kashmiri red chillies or any edible red food colour. All the spices which I used are a must for this as this is what makes rogan josh a perfect classical dish.

Traditional Rogan josh is a layer of mutton blended in yogurt and spices which is covered with a slick of oil on top. I have made this along with Kerala appam, which is a perfect breakfast dish for iftar and it was an overwhelming combination.

Just try this out and let me know.

Ingredients for Appam:

Rice- 2 Cups
Grated Coconut- 1 Cup
Cooked rice- ½ Cup
Yeast 1 tsp
Warm water- 1 cup
Sugar- 2 tbsp
Salt- as required

Method:

Wash and soak the rice for 5- 6 hours. Grind this drained raw rice, grated coconut and cooked rice with a little amount of water to a smooth paste.
In the remaining water add yeast and sugar. Mix to dissolve. Add this yeast dissolved water to the above made batter and let this ferment for about 7- 8 hours or overnight.
When the batter doubles up, like light and fluffy add salt, mix meanwhile heat a appachatti on medium flame.
When it is hot, pour a ladleful of batter into the pan, immediately swirl the pan to spread the batter in a circle.
Cover and cook for a minute or till the edges are golden brown in color.
Carefully remove the appam from the pan and serve it.

Ingredients for Mutton Rogan josh

Mutton- 500 gms
Lemon juice- 1 tsp
Garam Masala Powder- 1 tsp
Salt- as required
Curd- 1 Cup
Red Chilli Powder- 2 tbsp
Cardamom powder- 1 tsp
Fennel seed Powder- 1 tbsp
Pepper powder- 1 tbsp
Dry ginger Powder- 1 tbsp
Oil- 2 tbsp
Cloves- 5-6 nos
Cinnamon- 1 “ stick
Cardamom- 3 nos
Bay Leaf- 1 no
Asafoetida Powder- 1 tsp

Method:

Marinate the mutton using lemon juice, garam masala and salt. Keep this for about 1 hr.
In a bowl mix curd, along with red chilli powder, fennel powder, dry ginger powder, pepper powder and cardamom powder.
Heat a pressure cooker, pour oil, cloves, cinnamon, cardamom and atlast bay leaf. When it infuses all its flavors, add the asafoetida powder, mix.
In the above oil add the marinated mutton and stir for few minutes till all the flavors of the spices gets incorporated well with the mutton pieces.
After about 15 minutes, add the curd mixture and stir on low flame. Adjust the salt accordingly.
Add enough water for the gravy, close the lid of the cooker and cook for about 6- 7 whistles or till the mutton pieces gets cooked well.
Serve warm along with ghee rice/ appam/ idiappam/ roti of your choice.

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Kari Kambing Aceh Dengan Nangka Muda

Lamb In Yogurt Gravy/ Dahi Gosht

Mutton Do Pyaza/ Mutton in Onion Gravy

Nalli Nihari/ Slow cooked Mutton in Spices

Ummachi's (Mom’s) Coriander Mutton Curry

Mutton do Pyaza/ Mutton in Onion Gravy

Kerala Appam with Kashmiri Mutton Rogan Josh- South meets North

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