Mint Mutton chops / Pudina Mutton

  This is flavorful mutton curry with the flavor of mint. Mint leaves / Pudhina as called in tamil is used in Indian, Pakistani and Arabic cooking.

   Mint leaves are good for our body, we must have this at least once in a week.

 This recipe is from a tamil cookbook for non-vegetarian recipes.

    I made this mutton curry for our lunch and we had with plain rice.

    Mutton as the lamb is called in India is my favorite as we can eat fleshy pieces without bone . 

     I had already shared some of mutton recipes

Kongunadu mutton gravy

Mutton coconut milk curry

Mutton Briyani version - 1 

                    version - 2

Pepper Mutton

Ghost Ke phasant

    

 The mutton pieces were juicy and well cooked.

Requirements :

Boneless Mutton/ Lamb – ½ kg

Onion-1

Curd – ¼ cup

Oil – 1 tbs

For Mint Masala :

 Mint leaves – 1 large cup

Grated coconut – ¼ cup

Green chilli – 4 – 5 ( according to spice level )

Ginger – 1’’ piece

Garlic – 5 cloves

Cinnamon – a small stick

Cloves – 2

Salt to taste

Method :

 Grind all the ingredients under mint masala to a fine paste.

In a bowl add the washed mutton pieces , grounded masala and mix well.

Let it be for 15 – 20 minutes.

Heat oil in a pressure cooker , add the chopped onion , sauté till it turns translucent.

Now , add the marinated mutton along with leftover masala.

Add about ¼ cup of water and required salt.

Close the lid and cook for 3 whistles.

Let the pressure lowers and open the lid.

If the curry seems watery bring to boil till the required consistency.

As we had with plain rice , I kept in a thick gravy consistency.

Mint mutton chops is ready to be served.

Serve along with plain rice , Brinji rice , phulka , roti or Dosa.

Kudal Thengaipaal kulambu

                       
  Moharam wishes to all the Readers.......
   This is another type of kulambu with the goat’s intestine. This kulambu goes well with plain rice, It can also be serves with idli and dosa.

This kulambu was different from what i had already shared. In this tomato is added which gives a tangy flavor to the kulambu.

 This Kulambu is made by adding coconut milk which gives a unique taste to it.

I don’t know what to write more about this kulambu , you will find when you taste this. Enough of all these blah blah , Lets move on to the recipe…………

Requirements :

Goats Intestine and stomach – 1 large cup / 300 g

Onion – 1 large

Tomato – 3

Curry leaves – a sprig 
Homemade Curry powder /

Mutton masala             – 1 ½  tbs

Salt to taste

Ginger garlic paste – 2 tbs

Oil – 1 tbs

Thick coconut milk – ½ cup

Turmeric powder – 1 tsp

Mustard seeds – ¼ tsp

Method :

Wash the  chopped pieces of intestine and stomach in the water.

Add about two cups of water along with , half a teaspoon of ginger garlic paste , turmeric powder and half a spoon of salt . Cook for 15 – 20 minutes.

Heat oil in another pan , add the mustard seeds and let it splutter.

Now , add the chopped onion and sauté well.

When the onion becomes translucent, add in the chopped tomato and sauté well.

After 5 minutes , add the cooked intestine and mix well.

Add in the curry powder and required salt. Let it boil for few minutes.

Now , add the coconut milk and let it simmer for 5 minutes.

Take off from flame and serve.
 

Serve hot with plain rice.

Kudal Thengaipaal kulambu is ready to serve.

Gosht Ke Pasand

 I decided to make a different recipe of mutton. So I searched my bookshelf and took the non vegetarian cook book. Yes , I was having a Tamil cookbook specially for all non vegetarian recipes. I always choose a recipe which can be made with the ingredients available in pantry.

 The recipe must be easy to cook too , as i like less time to spend on cooking.

 On searching the book , I stopped at this gosht ke pasand recipe. It was simple and easy to make with few ingredients. I prepared this for a Sunday lunch and served with Brinji rice.

Gosht , a type of Indian meat curry , is typically the conversion of the word meat or flesh in Persian language . It is usually known as mutton curry dish in Indian , Pakistani and Persian cuisine. Lamb meat and goat meat are used in making gosht.

 This recipe is made by onion , ginger garlic paste , curd and dry spices. Nuts , vegetables and lentils are also used.

Requirements :

Mutton – 600 g

Potato – 300 g

Tomato – 600 g

Yogurt – 200 ml

Poppy seeds – 60 g

Onion – 300 g

Butter – 125 g

Ginger garlic paste – 50 g

Chilli powder – 20 g

Garam masala – 10 g

Cinnamon – 2’’ piece

Cloves - 3

Coriander Leaves

Salt as required

Method :

Chop the onions and sauté with little butter.

Grind along with cinnamon , cloves and poppy seeds to a fine paste.

Mix this paste with the mutton pieces and cook till 3/4^th are cooked with a cup of water.

Add the yogurt to the cooked meat and bring to boil.

Melt the butter in a pan.

Add the chopped potato and sauté well.

Add the chopped tomato and ginger garlic paste , sauté till raw smell leaves.

Add the cooked mutton, chilli powder , salt and mix well. Cook for 15 minutes.

Add the garam masala and mix well. Cook well till the water content are evaporated.

Take off from flame.

Sprinkle the coriander leaves.

Gosht ke pasand is ready to serve.

Serve with roti , naan or rice.

we had this delicious mutton with Brinji Rice.

  @ ENINNIYAE ILLAM

Mutton Briyani – 2

 This is another method of making briyani. I saw the making of hyderabadhi briyani in a tv show long back. I made certain changes to suit my cooking. So , I won’t tell it as hyderabadhi briyani.

Requirements :

Mutton – 500 g

Rice – 2 cup

Curd – ½ cup

Onion – 2

Tomato – 5

Mint leaves – ½ bunch

Coriander leaves – ½ bunch

Ginger garlic paste – 1 tsp

Chilly powder – 2 tbs

Coriander powder – 1 tbs

Garam masala – 1 tsp

Salt as required

Butter – 1 tbs

Oil – 1 tsp

Bay leaf – 1

Cinnamon – a small piece

Cloves – 1

Aniseed – ¼ tsp

Method :

 Clean the mutton pieces.

In a bowl , mix ginger garlic paste , curd , chilly powder and coriander powder.

Marinate the mutton pieces for 30 minutes.

Soak the rice for 15 minutes.

Heat the pressure pan , add the butter and ghee.

When the butter melts , add the bayleaf , cinnamon , cloves and aniseed. Let it splutter.

Add the chopped onion and sauté till golden brown.

Add the chopped tomato and sauté well till fully mashed.

Add the marinated mutton and mix well.

Cook for five minutes.

Add the chopped coriander and mint leaves.

Now add the soaked rice and stir well.

Add about 4 ½ cup of water. I added extra half cup to cook the mutton soft.

Add the required salt and mix well.

Close the lid and cook for two whistles.

Mix well and serve.

Mutton briyani is ready to serve.
serve with raita / mutton gravy .

Atturatha poriyal

  This is simple and easy poriyal made of lamb’s blood. In our place , we will get lamb’s blood along with its intestine. My mom usually combine both and cook in to a single dish . I want to try this poriyal separately. This will be good for young growing childrens.

  In the shop it self , the blood will look thick , as it is coagulated . 

Requirements :

Lamb’s blood –500 g

Onion – 1

Green chilly – 4

Oil – 1 tsp

Curry leave -  a sprig

Mustard seeds – ¼ tsp

Ginger garlic paste – ¼ tsp

Grated coconut – 1 tbs

Method :

Wash the coagulated blood and chop into small pieces.

Add the ginger garlic paste and ¼ cup of water and cook in medium flame.

Drain the excess water from the cooked blood and keep aside.

Heat oil in a kadai , add the mustard seeds and wait till it splutters.

Add the finely chopped onion and sauté till it turns translucent.

Add the slit green chillies and curry leaves , sauté for a minute.

Add the cooked blood pieces and mix well.

Add the required salt .

After five minutes ,  add the grated coconut and take off from flame.

Atturatha poriyal is ready to serve.

Serve with plain rice.

Note :

On cooking the blood will turn to brown from red colour.

Mutton coconut milk kulambu

 This is a rich preparation of lamb with the coconut milk. It will be very tasty with plain rice and roti.

 Requirements :

Mutton – ½ kg

Onion – 1

Ginger garlic paste – ½ tsp

Curry leaves – a sprig

Green chilly – 6

Coconut milk – 1 cup

Garam masala – ½ tsp

Lemon juice – few drops

Method :

Wash the mutton pieces and cook separately.

Cook the mutton pieces till ¾ th cooked.

Heat oil in a pan , add the chopped onion and sauté well till translucent.

Now add the slit green chillies and curry leaves , sauté for a minute.

Add the ginger garlic paste and sauté till the raw smell leaves.

Add the cooked mutton and stir well.

Now add the coconut milk and ¼ cup of water and allow to cook in medium flame.

Add the required salt and mix well.

Add the garam masala and mix well.

After 10 minutes the kulambu will be in a semi thickened state , take off from flame.

Add the lemon juice before serving.

Mutton coconut milk kulambu is ready to serve.

This can be served with plain rice , roti , idly / dosa.

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AttuKudal poriyal

  Kudalkari is a famous recipe in Tamilnadu. In this the intestine and stomach of the lamb is cooked with spices . we will get these from the butcher in the early morning only. This is a simple recipe as making other poriyal.

Requirements :

Chopped kudal – ½ kg

Onion – 1

Green chilly – 5

Oil – 1 tsp

Ginger garlic paste – ½ tsp

Mustard seeds – ½ tsp

Grated coconut – 1 tbs

Curry leave – a sprig

Salt as required

Method :

Wash the kudal twice in flowing water.

Add the ginger garlic paste and a cup of water to the kudal and cook in a closed vessel.

Check whether the kudal is fully cooked and drain the excess water and keep aside. This can be used as soup.

Heat oil in a kadai , add the mustard seeds and let it splutter.

Add the chopped onion and sauté till translucent.

Add the slit green chillies and curry leaves , sauté for a minute.

Add the cooked kudal and stir well.

Add the required salt and mix well.

Add the grated coconut and sauté for two minutes and take off from flame.

Attukudal poriyal is ready to serve.

This can be served with plain rice or can be taken as it is.

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Pepper mutton

  I want to try different from our normal way of cooking mutton. It tasted great with plain rice. It is easy to make.

Requirements :

Cooked mutton – 250 g

Onion – 1

Curry leave – a sprig

Oil – 1 tsp

Mustard seeds – ½ tsp

Pepper powder – 2 tbs

Ginger garlic paste – ½ tsp

Salt as required

Method :

 Cook the mutton pieces without adding any spice.

Heat oil in a pan, add the mustard seeds and wait till it splutters.

Add the chopped onion , ginger garlic paste and curry leave. Sauté well.

Add the mutton pieces ad required salt. Toss well.

Add the pepper powder and mix well to coat it on the mutton pieces.

Ready to serve.



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