METE PEYAJKOLI (STIR-FRIED MUTTON LIVER WITH ONION GREENS)

Few weeks before, I seen this recipe in a Bengali Magazine, but made few changes according to my tastebuds. Trust me, it is very delicious with hot phulkas or steamed rice. Just tryout, it will be one of your favourite items.

INGREDIENTS:

250 gm Mutton Liver (goat liver)
500 gm Onion Greens
1 Medium Onion (finely chopped)
1 tsp Ginger Paste
2 tsp Garlic Paste
1 tsp Green Chili paste
1/2 tsp Kashmiri Chili Powder
1/2 tsp Turmeric Powder
1 Cup Chopped Tomatoes
1/2 tsp Black Pepper Powder
1/2 tbsp Lemon Juice
1/2 tsp Butter
3 tbsp Mustard Oil
Salt to taste.

METHOD:

Wash mutton liver, cut into 1/2" pieces. Make those pat dry and set aside.
Wash onion greens nicely and chop into 1" pieces. Keep aside.
Heat oil in a pan or wok. Add chopped onion in it. Fry till onion gets translucent.
Add mutton liver and fry it alongwith onions for 3 minutes. Now add ginger paste, garlic paste, turmeric powder, green chili paste, red chili powder, tomato and salt in it. Fold nicely till tomatoes get mushy and leave oil from the side of the pan.
At this time, add green onions and mix well. Lower the heat now, cover and cook for 5 minutes. Open the lid now, add sugar and sprinkle little water on it. Fold well and cook covered for another 10 minutes or till mutton livers are tender. Switch off the heat and sprinkle black pepper powder, butter and lemon juice on the top. 

Serve with roti, paratha or steamed rice, it's yummilicious!

MUTTON NILGIRI KORMA

Kormas are typically made by mutton marinating in yogurt. With other spices, it is then cooked in its own juice. This is a zesty, my all time favorite mutton recipe cooked in coriander and other rich flavours. As much you put it on low flame, its getting more tasty and delectable. First time I had this yummilicious mutton curry made by my mom, since then I am a great fan of it. Just explore it in your kitchen, you'll definitely admire this dish.

INGREDIENTS:

800 gm Mutton (goat meat), cut into medium sized pieces
200 gm Plain Yogurt (curd)
2/3 Cup Grated Coconut
100 gm Onions (thinly sliced)
50 gm Cilantro / Coriander Leaves
1&1/2" Ginger
8 Pods Garlic
5-6 Green Chillies (as per taste)
2-3 Red Chillies (as per taste)
1 tbsp Coriander Seeds (dhania)
Garam Masala (3 Green Cardamoms, 1" Cinnamon, 2-3 Cloves, 2 Mace Blade & pinch of Nutmeg)
50 gm Clarified Butter (ghee)
Salt to taste

METHOD:

Clean and wash mutton very nicely in luke-warm water. Drain water completely. Marinate mutton with beaten yogurt and set it aside for atleast 1 hour.
Dry roast garam masala for 3 minutes. Pound coarsely and keep it aside.
Grind ginger, garlic, 1/2 portion of onions, green chillies, coriander leaves, coconut, red chillies and coriander seeds together to make a smooth paste.
Heat oil in a kadai/wok. Fry onion till it turns into golden brown.
Add grinded spice paste in it and fry till spice leaves oil from sides.
Now add marinated mutton in it. Fold well. Cover and cook for 30 minutes on medium heat. Stir occassionally.
Pour mutton with gravy in a pressure cooker, add 1 cup warm water in it. Pressure cook upto 4-5 whistle or till it is tender.
Wait till pressure releases normally, open the lid now. Sprinkle pounded garam masala on the top, mix well.

Serve hot with roti, naan, paratha or rice.

BENGALI GOSHT CURRY (PATHAR JHOL)

In my childhood days, I couldn't imagine our Sunday meal except this mouthwatering and flavourful goat meat curry. This sound delicious mutton curry sends me right back to my Ma's kitchen. Normally typical Bengali preparation of this curry would be a little sweet, but I prefer to make it without sugar. When it was pressure cooked, hissed and whistled, the aroma of the curry already wafting in the air intensified, we asked mom several times, "meal is ready"? Traditionally mustard oil is used to cook the meat, the aroma is really special, that is still tickles my sences and trust me, savoury and spicy - this meat curry is enjoyed by all non-vegetarians. 

INGREDIENTS:
1.250 kgs Goat Meat, cut into medium sized pieces
3/4 Cup Plain Yogurt
3 Onions, cut in slices
2 Tomatoes, cut in slices
3 Large Potatoes, peeled and cut each into 4 pieces
2 Bay Leaves
1 tbsp Turmeric Powder
1 tbsp Coriander Powder
1 tbsp Red Chilli Powder
1&1/2 tbsps Dry Roasted Cumin (pounded)
2 tbsps Garlic Paste
3 tbsps Ginger Paste
1/2 tsp Mace Powder
1/2 tsp Nutmeg Powder
1" Cinnamon + 5 Cloves + 5 Green Cardamoms
1/2 tsp Black Pepper (coarsely pounded)
6 tbsps Oil (preferably mustard oil)
2 tsps Fresh Lemon Juice
Salt to taste

METHOD:
Marinate potato pieces with 1/2 tsp turmeric powder and 1 tsp salt. Set aside for 15 minutes.

Heat oil in a wok or deep frying pan. Fry potatoes in it, till they becoming golden brown, Drain oil and keep them aside.

Fry the onions in the same wok, till they turn golden.

Add bay leaves and ginger-garlic paste now. Saute for a minute.

Now add turmeric powder, red chilli powder, mace-nutmeg powder and coriander powder. Fry this mixture on medium heat for about 2 minutes.

Add goat meat, mix well and fry it for 5 minutes (approx.).

At this time, add yogurt, salt and tomato in it.

Fold them properly and fry nicely till the oil leaves spices.

Add 2&1/2 cups warm water, cloves, green cardamoms and cinnamon in the mixture. Fold properly. Transfer the whole mixture in a pressure cooker. Cook it on medium heat for 4 whistles.

Let is cool down naturally. Open the lid, add fried potato pieces, pounded cumin, black pepper powder and lemon juice in it. Mix nicely. Close the lid and pressure cook for another 2-3 whistles.

Serve hot with warm plain rice/pulao/naan/paratha and green salad.

Sending to: Taste of the Tropics @ ESHO-BOSHO-AAHARE

Sending to: Cook Like Mom- Foodelicious

SUNDAY SPECIAL MUTTON CURRY (ROBIBARER MANGSOR JHOL)

Meat on Sundays after a week, it is very common thing for most of the Bengali families in Kolkata and this is a favourite Sunday dish in our family too. This recipe pairs best with hot rice at lunch and with rotis at dinner table.  First thing is to caramelize sugar before cooking, so the total dish will turns in vibrant reddish colour without using of enough red chilli powder. Actually, this dish sends me right back to my mom's kitchen. When it was pressure cooked, hissed and whishtled, the aroma of the curry already wafting in the air intensified, we asked mom several times, 'meal is ready'? Try it out! it is really yummilicious.

INGREDIENTS:
1 kg Mutton (Goat Meat, preferably from back leg with bones)
4 Medium Potatoes, Peeled and Cut into halves
200 gm Thick Sour Curd (Yogurt)
5 Medium Onions, cut into thin slices
Whole Garam masala (2" Cinnamon, 3 Pods of Cardamoms, 3 Cloves, 3-4 Peppercorns, 2 Bay leaves)
1 tsp Sugar
2 tbsps Ginger Paste
12 pods of Garlic (Pasted)
8-10 Green Chillies (chopped)
1 tsp Kashmiri Red Chilli powder
1 tsp Coriander powder
1 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Garam masala powder (I used cloves, cardamoms & cinnamons)
1 Large Tomato (chopped)
5-6 tbsps (Mustard Oil / Canola Oil / Vegetable Oil)
1 tsp Clarified Butter (ghee-optional)
Salt to taste

METHOD:
Clean and wash mutton pieces properly in little warm water. Drain water completely.

Marinate the mutton pieces with sour curd and little salt. Set aside for 2 hours.

Marinate the potato pieces in little salt and turmeric for 30 mins. Keep aside.

Heat oil in a wok. Add potato pieces in it. Fry till it turn golden. Remove from oil and set aside.

Add sugar in the same oil. Saute for 30 seconds, now temper with whole garam masala. Saute for 40 seconds, till a nice aroma comes out. Now add onion slices and chopped green chillies in it.

Fry till onion gets translucent. At this time add ginger and garlic paste, fry for 2-3 more minutes, till onion turns light brown.

Add all dry spices (except garam masala powder) and salt now. Fry for another a minute or two.

Now add chopped tomato in it. Fry till tomato gets mushy and spices leaves oil.

Pour marinated mutton on the wok. Fold nicely.

Cover and cook for 20-25 minutes. Stir occassionally. Cook till mutton and spices leave oil from the sides of the wok.

 
Pour the spicy mutton in a pressure cooker pan, add 2 cups of warm water in it. Pressure cook it till 4 whistles. Let it cool down naturally. Open the lid now followed by adding fried potatoes, garam masala powder and clarified butter in it.

Close the lid again and cook till another two whistles. Switch off heat now. Serve hot with steamed rice, rotis or naan.

Enjoy your Sunday with this toothsome and flavorful mutton curry......

KASHA MANGSHO / SEMI DRIED MUTTON CURRY

A very easy to cook, kasha mangsho (Bengali mutton curry) is a traditional Bengali dish. Generally, it get cooked on Sunday lunch or dinner menu in most of the houses of Bengali communities. It is truely spicy, delicious and mouthwatering. This dish has an amazing simplicity, even though come off with a scrumptious, decent and lipsmacking preparation.

INGREDIENTS:
20 OZ or 600 gm Mutton/Goat meat (cleaned & washed)
2 large Potato, each cut in 4 pieces
2 medium sized Onion (paste)
1 medium Onion (chopped)
3-4 chopped Green chillies
2 tbsps Garlic paste
2 tbsps Ginger paste
1/2 cup Tomato Puree
1/2 cup Plain Yogurt (thick)
1 tsp Sugar
2 Bay leaves
2 Green Cardamoms + 1" Cinnamon + 2 Cloves + 6-8 Peppercorns
1/2 tsps freshly pounded Garam Masala
1/2 tsp Roasted Cumin powder
1&1/2 tsp Coriander powder
1 tsp Turmeric powder
1 tsp Red Chilli Powder
1&1/3 cup Warm Water
1/2 cup Olive Oil
1 tbsp Clarified Butter (ghee)
Salt to taste

METHOD:

Marinate the mutton pieces with onion paste, ginger paste, garlic paste, turmeric powder, red chilli powder, coriander powder and yogurt. Keep the marinated mutton in refrigerator for overnight.

Heat oil in a wok. Fry the potato pieces till it turns golden brown. Take out from oil by a slotted spoon. Keep aside. Add sugar in the same oil. Let it melt and turn reddish colour, then add cinnamon, cardamom, clove, peppercorns and bay leaves in it. Saute for 40-50 seconds. Now add onions in it. Fry the onion till it turns light brown.

Now add marinated mutton in it. Mix well. Cover and cook till spices leaves oil. Stir occasionally. Add tomato puree, green chilli and salt in it.

Keep stirring for 3 minutes followed by adding warm water and fried potatoes in it. Cover and cook on medium low heat about an hour, till mutton gets tender.

Add pounded garam masala, clarified butter and roasted cumin powder in it. Stir to mix up thoroughly. Remove from heat.

Serve hot with steamed rice, pulao, roti, naan or paratha.

TIPS: Typically kasha mangsho may be cooked in mustard oil. But I prefer to cook it in
          olive oil or normal vegetable oil.

Linking to: Pari's 'Only'-Recipes From The Royal Kitchens @ Divya's culinary journey

Linking to: Virtual Eid Potluck party @ My culinary adventures

SIMPLE MUTTON BIRYANI

In traditional way, there are two kinds of biryani. Kachhi yakhnni biryani and the other way which I described here, is Pakki yakhnni biryani. Here meat and rice seperately cooked before being layered. All ingredients are cooked before baking. I tried to simplify this recipe, but it tastes really delectable.

INGREDIENTS:
2 lb Mutton/Goat meat, cut in small pieces with bones (preferably ribs)
2 lb long grain Basmati rice (washed and soaked for half an hour)
2-3 large Onions (sliced)
3 large Tomatoes (chopped)
4 large Potatoes (peeled & halfed)
4 tbsps Ginger paste
1 1/2 tbsps Garlic paste
1 cup Plain Yoghurt
1 cup Oil
2 tbsps Clarified Butter (Ghee)
1 Pkt Shan Bombay Biriyani Mix
Salt to taste

METHOD:
Put all mutton pieces, 2 cups of warm water and 1 tbsp salt in a pressure cooker. Bring to full pressure on high heat. After three whistle, remove the cooker from heat and allow to cool naturally. Seperate mutton pieces from the mutton stock. Keep aside seperately.

In a large frying pan, heat the oil for about 5 minutes. Fry the potatoes lightly. Remove the potatoes from the oil and keep aside. Add Onions in the remaining oil and fry till it turns golden brown. Add tomatoes and little salt, fry till oil seperates. Now add meat, potatoes, ginger paste, garlic paste, yoghurt and Shan Bombay Biriyani mix. Mix well. Fry for another 15-20 minutes till oil seperates. After that add seperated mutton stock in it. Cook on low heat. When the gravy becomes thick and mutton is tender, remove from heat.

Heat 2 litres of water in a vessel. When water starts boiling, add rice in it. Add 2 tsp salt in it. When rice is get cooked approximately 75%, remove the vessel from heat and drain rice. Keep it aside.

Preheat the oven to 225 F for 10 minutes. Grease large baking dish with few drops of clarified butter and spread 1/3 of rice in it. Now spread half of the cooked mutton-potato with gravy on it. Spread another layer of rice on the top followed by the rest of mutton-potato gravy. Finally cover the mutton with last portion of rice. Sprinkle the remaining clarified butter on the top of the rice. Cover the baking dish with aluminium foil and put it in oven for 40 minutes. After that mix well.

Garnish with boiled eggs. Serve hot specially with raita.

TIPS: You may use micro-oven for baking. You can microwave for 10 minutes, 50% Microwave power.

Enjoy this biryani! Your comments are vital, so don't forget to give feedback in comments........thanks.

Sending this to Sara's Event Cooking with Love Series, hosted at Torviewtoronto

 

Linking to: Pari's 'Only'-Recipes From The Royal Kitchens @ Divya's culinary journey

 

Linking to: Virtual Eid Potluck party  @ My Culinary Adventures