Mutton Recipes is a part and parcel of many lives. Almost every person, irrespective of the caste and religion celebrates with a mutton dish on special occasions like weddings, birthdays, parties, and even some Festivals, it remains the principal dish of their lunch/dinner menu.

1. Top 22 Healthy and Traditional Homemade MUTTON
RECIPES.
viaindiankitchen.com/2020/07/Healthy-Mutton-Recipes.html
What everybody ought to know about Top 22 Mutton Recipes.
Mutton Recipes is a part and parcel of many lives. Almost every person, irrespective
of the caste and religion celebrates with a mutton dish on special occasions like
weddings, birthdays, parties, and even some Festivals, it remains the principal dish of
their lunch/dinner menu.
Till today, for many people, the weekend means mutton time! Not just for the local
people, Mutton cuisines are popular all across the world.
For some people, this craze may look mysterious but once they taste the authentic
mutton dish, they will surely admire it. But most tourists and people outside the city are
always confused about whether to eat mutton or chicken dishes.
Since many hotels, restaurants, and cafes serve the dish, it is important to choose a good
and popular one to have a good experience.
Mutton is more expensive than Chicken, you can get 1 Kg. of it at around Rs. 200 at the
retail market, whereas mutton costs around Rs. 300-350 per Kg. Therefore, you get
more dishes with chicken than mutton.
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2. Moreover, many restaurants either do not use good quality mutton or restrict the
quantity of meat per plate due to its cost. This impacts the consuming experience.
Hence it is always better to make Mutton dishes at home, and our below "Top 22
Healthy and Traditional Homemade MUTTON RECIPES" will be of great help
to you in preparation for Mutton Recipes at home.
When you cook the dish at home or having at some other's place, or at a popular
restaurant always go for mutton dishes. It has been the original and authentic dish for
centuries.
The meat of the goat is considered as one of the best meat in nutrition benefits. Chicken
is less preferred due to the steroid hormonal enhancers used in poultry these days,
which is not a secret to the world.
Apart from these two, there are many other varieties of non-vegetarian and vegetarian
dishes. The creativity of the people invented a number of similar dishes such as fish,
prawns, eggs, and vegetables, etc. but Mutton and Chicken dishes are, however, the
most popular and preferred dishes to date.
Master the art of top 22 Mutton cuisine with these Simple & Easy Recipes.
Mutton Recipes - Dal Gosht
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3. Ingredients for Dal Gosht:
Boneless mutton - 1/2 Kg.
Chana dal - half cup
Tur dal - half cup
Onion slice - 4 nos.
Tomatoes finely chopped - 2 nos.
Curd / Yogurt - half cup
Lemon juice - 2 tablespoon
Turmeric powder - 1 teaspoon
Red chili powder - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Coriander powder - 2 tablespoon
Garam masala (whole) - 1 teaspoon
Garlic (chopped) - 1 tablespoon
Ginger (chopped) - 1 tablespoon
Cumin seeds - 1 teaspoon
Garam masala powder - 1 teaspoon
Coriander (chopped) - 2 tablespoon
Green chili (chopped) - 2 tablespoon
Amchur powder - 2 teaspoon
Oil - 3 tablespoon
Salt to taste
Preparation Method for Dal Gosht:
Step-01:
Mix well to blend the mutton in curd/yogurt, along with lemon juice, part of turmeric
powder, part of garam masala powder, and keep aside for 2 hours for marinating.
Step-02:
And now take cook the tur dal and chana dal, add turmeric along with green chilies, and
when it comes to boil cover the pan with a lid and let it cook on low heat till it is cooked
fully.
Step-03:
Add oil to a pan, add whole garam masala along with onion and sauté well.
Step-04:
Next, add green chili when the onions turn golden brown to add ginger, garlic, coriander
powder, remaining turmeric powder, red chili powder, cook for some time.
Step-05:
Now sauté the marinated mutton into this mixture on medium flame.
Step-06:
Then grind the dal well and add it to the mutton.
Step-07:
Heat a pan give tadka of mustard seeds, cumin seeds, and whole red chili, sprinkle some
coriander and simmer it for an hour.
Step-08:
Finally to this mixture add tomatoes, amchur powder, salt to taste, remaining garam
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4. masala powder, then cover it again and cook on slow fire till the mutton is fully cooked.
Your Dal Gosht is ready, serve hot with any preparation of rice or Indian flatbreads.
Mutton Recipes - Dhania Mutton Keema
Ingredients for Dhania Keema:
Mutton kheema - 500 gms.
Curd / Yogurt - half cup
Finely chopped medium-sized Onions - 2 nos.
Coriander chopped - 1 cup
Juice of a lemon
Cumin Seeds - 1 teaspoon
Green chili chopped - 2 tablespoon
Whole Coriander - 1 teaspoon
Whole Garam Masala - 1 teaspoon
Black pepper - 1 teaspoon
Ginger chopped - 1 tablespoon
Coriander powder - 1 tablespoon
Garam Masala Powder - 1 teaspoon
Garlic chopped - 1 tablespoon
Ghee - 2 tablespoon
Preparation Method for Dhania Keema:
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5. Step-01:
Mix well to blend the minced meat along with lemon juice, curd/yogurt, salt, garam
masala powder, and half of the green coriander (dhania) and keep it aside for
marination.
Step-02:
Keep aside for 1 hour.
Step-03:
Take oil in a pan, add cumin seeds, cloves, cinnamon, and whole coriander.
Step-04:
Then add in the onions along with green chilies and chopped garlic and fry, stir well.
Step-05:
Add the mince, and sauté it for 10 minutes.
Step-06:
Then add the coriander powder and mix well to blend.
Step-07:
Add freshly ground pepper powder.
Step-08:
Finally add a generous quantity of coriander, salt to taste, whole Garam Masala, lemon
juice, and continue cooking Dhania Keema on a low flame.
Your Mutton Dhania Keema is ready, serve hot with any preparation of rice or
Indian flatbreads.
Mutton Recipes - Mutton Haleem
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6. Ingredients for Haleem:
Mutton - 250 gms.
Wheat, soaked overnight, drained, pounded, and husked - 1 cup
Channa dal soaked for 1 hour - A handful
Moong dal soaked for 1 hour - A handful
Masoor dal soaked for 1 hour - A handful
Chili Powder - 1 teaspoon
Haldi - 1/2 teaspoon
Onions chopped long & thin fried crisp - 2 nos.
Dhania Powder (Coriander powder) - 1 teaspoon
Adrak-Lasun paste (Ginger-garlic paste) - 2 teaspoon
Ghee (Clarified Butter) - 4 tablespoon
Salt as required to taste
Preparation Method for Haleem:
Step-01:
Boil 6 to 8 cups of water in a heavy-bottomed dekchi.
Step-02:
Then mix well the mutton along with wheat, drained dal, ginger-garlic paste, chili
powder, haldi, dhania powder, and salt to taste.
Step-03:
Cook the mutton over low heat till it is tender, stir and mash it very well.
Step-04:
Then heat the ghee and pour it over the Haleem evenly, sprinkle the crushed fried onion
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7. all over, squeeze one lemon juice throughout.
Your Mutton Haleem is ready, serve hot with any preparation of rice or Indian
flatbreads.
Mutton Recipes - Hyderabadi Mutton Biryani
Ingredients for Hyderabadi Biryani:
Basmati Rice - 500 gms.
Mutton cut into biteable pieces - 1 Kg.
Garam Masala - 2 teaspoon
Red chilies - 6 nos.
Cashewnuts - A handful
Onions finely chopped and crisp fried - 5 nos.
Cloves - 2 nos.
Dalchini (Cinnamon) - 2 pieces
Elaichi (Cardamom) - 3 nos.
Green chilies (Hari Mirch) - 6 nos.
Kothmir, chopped – 1 small bunch
Pudina chopped - 1 small bunch
Ginger Garlic paste – 3 teaspoon
Saffron dissolved in three-fourth cup milk) - 2 pinches
Well beaten curd - 1 cup
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8. Lime juice - 2 nos.
Eggs boiled - 4 nos.
Ghee /Oil - 5 tablespoon
Salt to taste
Preparation Method for Hyderabadi Biryani:
Step-01:
Take the red chilies, cashew nuts, and grind to form a fine paste.
Step-02:
To the mutton apply the ginger - garlic paste, beaten curd, and set aside for marinating.
Step-03:
Heat 4 tablespoons of ghee/clarified butter in a pan and roast the red chili masala.
Step-04:
Mix well to blend the marinated mutton, one-fourth of the fried onion, one teaspoon
garam masala, and salt to taste.
Step-05:
Keep frying till ghee separates. Add 1½ cups of warm water.
Step-06:
Pressure cook till tender.
Step-07:
Heat the dekchi with one tablespoon ghee and roast the sabut masala.
Step-08:
Add the rice and fry a little, along with the green chilies, and add salt to taste.
Step-09:
Add enough lukewarm water and boil till the rice is cooked, then drain the rice and
spread on a thali, discard the whole masala.
Step-10:
Mix along the shredded pudina, kothmir, deep-fried onion, garam masala, and put
aside for time being.
Step-11:
Take a heavy-bottomed dekchi and rub the inside with ghee.
Step-12:
Then spread a layer of rice and place half of the mutton over it.
Step-13:
Squeeze one lime juice, sprinkle half of the finely chopped pudina and kothmir mixture
over it.
Step-14:
Cover with rice, followed by a mutton layer. Finish with a rice layer.
Step-15:
Dot the rice with ghee and also sprinkle the saffron milk.
Step-16:
Cover tightly and place for 25 minutes over a griddle for dum, and then garnish with
eggs cut into halves.
Your Hyderabadi Biryani is ready, serve hot with raitha, mint sauce, and onions
cut to rings.
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9. Mutton Recipes - Kashmiri Mutton Liver
Ingredients for Kashmiri Liver:
Mutton liver - ½ kg.
Finely chopped medium-sized Onions - 5 nos.
Tomatoes (small size) - 2 nos.
Coriander leaves, chopped - As required
Red chilies - 6 nos.
Cloves - 2 nos.
Cinnamon - 2 sticks
Peppercorns - ½ teaspoon
Coriander seeds - ½ teaspoon
Jeera - ¼ teaspoon
Ginger Small piece
Garlic - 10 flakes
Ghee - 2 tablespoon
Salt to taste
Preparation Method for Kashmiri Liver:
Step-01:
Cut the liver into small cubes.
Step-02:
Then take onions, tomatoes, coriander leaves and grind them well into a paste and keep
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10. aside for the time being.
Step-03:
Fry the onions well in the ghee.
Step-04:
Then add in the liver cubes along with ground masala, and add salt to taste.
Step-05:
Stir continuously till the liver is done.
Step-06:
Garnish Kashmiri Liver with tomato slices and coriander leaves.
Your Kashmiri Mutton Liver is ready, serve hot with mint sauce, and onions cut
to rings.
Mutton Recipes - Kashmiri Rogan Josh
Ingredients for Rogan Josh:
Lamb pieces - 800 grams.
Dry ginger powder - 1 tablespoon
Cinnamon - 2 no.
Cloves - 6 - 8 no.
Black peppercorn - 5 - 8 no.
Black cardamom - 4 no.
Curd (yogurt) - 1 cup
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11. Coriander powder - 1 tablespoon
Aniseed powder - 2 teaspoon
Asafoetida - a pinch
Kashmiri Red Chili powder - 1 tablespoon
Ghee/Oil - 4 tablespoon
Salt to taste
Preparation Method for Rogan Josh:
Step-01:
Clean, wash and cut the lamb into medium-sized biteable pieces.
Step-02:
Preheat oil in a pan, add cinnamon, asafoetida, cloves, cardamom, black peppercorns,
and sauté for 1 minute.
Step-03:
Then add lamb pieces and continue cooking on medium heat by stirring constantly till
lamb pieces turn reddish-brown in color.
Step-04:
Sprinkle a little water over it and continue the cooking of lamb for 12-15 minutes on a
slow flame.
Step-05:
Keep stirring constantly and ensure to scrape all the sediments from the bottom of the
pan.
Step-06:
Then add the red chili powder along with coriander powder, aniseed powder, dry ginger
powder, and salt to taste.
Step-07:
Add beaten Curd/Yogurt and 2 cups of water, and continue cooking with a covered lid
till the lamb becomes tender.
Step-08:
Traditionally Kashmiri Rogan Josh dish has a thin gravy with a thick layer of fat/oil
floating on top.
Your Kashmiri Rogan Josh is ready, this dish is enjoyed best with steaming hot
boiled rice and also can be eaten with any Indian flatbreads.
Mutton Recipes - Mutton Keema Matar
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12. Ingredients for Keema Matar:
Mutton mince - 750 gms.
Shelled Green peas - 1 cup
Onions (chopped fine) – 2 nos.
Green chilies - 2 nos.
Garlic crushed - 8 cloves
Ginger chopped fine - 1-inch piece
Red chili powder - three-fourth of a cup.
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Leaves - 1/2 cup
Garam masala powder – 1 teaspoon
Lime juice – 1 & 1/2 tablespoon
Water – 1 & 1/4 cups
Oil - 4 tablespoon
Salt to taste
Preparation Method for Keema Matar:
Step-01:
Clean, rinse, and drain dry the mutton mince very well.
Step-02:
Rinse the peas clean and dry, Then peel and chop the onions and garlic very fine.
Step-03:
Peel the ginger and grate. Wash and mince the green chilies.
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13. Step-04:
Clean, wash, and chop the coriander leaves to fine.
Step-05:
Then heat oil in a pan and add the chopped onions.
Step-06:
Fry till lightly browned, then add garlic and stir-fry for one minute.
Step-07:
Then add to it the mutton mince, very finely chopped green chilies, grated ginger,
coriander powder, red chili powder, and cumin powder.
Step-08:
Mix well to ensure no lumps are formed and continue to Stir-fry for 7 to 8 minutes.
Step-09:
Add a three-fourth cup of water, bring to a boil. then cover it with a lid, lower the flame
and let it simmer for half an hour.
Step-10:
Add peas, along with the chopped coriander leaves, garam masala powder, lemon juice,
salt to taste, and the balance water.
Step-11:
Then mix well and cook for ten minutes on simmer till the peas are well cooked. Adjust
seasoning.
Your Mutton Keema Matar is ready, serve hot with any preparation of rice or
Indian flatbreads.
Mutton Recipes - Mutton Liver Masala
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14. Ingredients for Liver Masala:
Liver - 1/2 kg
Ginger-garlic paste - 1 teaspoon
Red Chilli powder - 1 teaspoon
Haldi - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Zeera powder - 1 teaspoon
Dhania powder - 1 teaspoon
Onions (big) – 2 nos
Oil - 3 tablespoon
Salt to taste,
Cloves – 4 nos
Badi ilaayachi – 1 no
Choti ilaayachi – 2 nos
Daalchini (cinnamon) - 1 inch thin strip
Green chilies - 3 nos
Lemon - 1 no
Preparation Method for Liver Masala:
Step-01:
Wash the liver and remove the thin layer surrounding it.
Step-02:
Chop the liver into biteable pieces, add garlic-ginger paste, salt, haldi, chili powder,
other masalas, and marinate for at least 30 minutes.
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15. Step-03:
Heat oil in a non-stick pan, add jeera, tejpatta, and dried red chilly.
Step-04:
When the jeera begins to splutter, add illayachi, cloves, cinnamon, onion, and saute it
over medium heat for 3 minutes.
Step-05:
Add ginger-garlic paste and sauté everything for 3 minutes.
Step-06:
Add finely chopped green chilies and marinated liver and cook for 5 minutes.
Step-07:
Squeeze lemon juice over the liver masala, and garnish with finely chopped coriander
leaves.
Your Mutton Liver Masala is ready, serve hot Liver Masala with phulkas or
parathas.
Mutton Recipes - Mutton Biryani
Ingredients for Mutton Biryani:
Basmati Rice - 1/2 Kg
Mutton - 1 Kg
Raw Papaya - 1 cup ground to paste
Onions - 4 no's
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16. Cinnamon - 3 sticks
Black Cardamoms - 2 no's
Green Cardamoms - 4 no's
Cloves - 4 no's
Bay Leaves - 2 no's
Black Peppers - 6 no's
Cumin Seeds - 1/2 teaspoon
Red Chilli Powder - 1 tablespoon
Turmeric Powder - 1 teaspoon
Ginger-Garlic Paste - 1 teaspoon each
Curd (Yogurt) - 1 cup
Saffron - 4 strands
Ingredients for Rice:
Mint Leaves - 1/4 cup chopped
Black Cardamom - 1 no. - 2 no's
Green Cardamoms - 2 no's
Cloves - 2 no's
Kothmir - 1/4 cup
Butter/Ghee/Oil - 4 tablespoon
Green chilies - 2 no's
Lime juice - 1teaspoon
Salt to taste
Preparation Method for Mutton Biryani:
Step-01:
Heat oil/butter in a pan and fry onions till golden brown and crisp.
Step-02:
Add raw papaya paste, ginger-garlic paste, turmeric powder, red chili powder, salt, and
half of the crushed fried onions along with the beaten curd into the mutton and mix well
to blend.
Step-03:
Let the mutton marinate for at least 2 to 3 hours.
Step-04:
Boil 1 liter of water and add the whole masala, rice, and salt to taste.
Step-05:
Boil the rice till three-fourth cooked and then drain in the colander.
Step-06:
Remove the whole masala and melt the butter and set aside.
Step-07:
Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted butter.
Step-08:
Add chopped pudina, kothmir, fried onion, slit green chilies and squeeze in the juice of
half a lemon.
Step-09:
Spread the rice over this, sprinkle the remaining butter, saffron milk (saffron dissolved
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17. in milk), and lemon juice.
Step-10:
Cover and seal the pot with atta paste, and place over high flame for 25-30minutes.
Step-11:
Turn the flame to low and let it cook for another 35 minutes.
Your Mutton Biryani is ready, serve hot with mint sauce, and chopped onions.
Mutton Recipes - Mutton Brain Curry
Ingredients for Mutton Brain Curry:
Mutton brain (nicely cleaned and blanched) - 2 nos.
Curds - 1/4 cup
Garlic - 6 flakes
Onions (chopped) - 2 nos.
Coriander seeds - 2 teaspoon
Garam masala - 1 teaspoon
Mango powder - 1 teaspoon
Coriander leaves as required
Red chilies - 3 nos.
Ghee 3 tablespoon
Salt to taste
Preparation Method for Mutton Brain Curry:
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18. Step-01:
Grind to a paste all the ingredients except the mutton brain, curds, and coriander leaves.
Step-02:
Add ghee/oil in a karahi and sauté the paste till it turns golden brown.
Step-03:
Then add in the mutton brains and cook for 5 mins.
Step-04:
Add the curd mix it well and let it cook for another 10 to 12 minutes.
Step-05:
Keep checking and If you feel required add in half a cup of hot water.
Step-06:
Garnish with coriander leaves.
Your Mutton Brain Curry is ready, serve hot with any preparation of rice or Indian
flatbreads.
Mutton Recipes - Mutton Chilly
Ingredients for Mutton Chilly:
Mutton – 1 & 1/2 kg.
Dry red chilies - 20 nos.
Cloves garlic - 20 nos.
Onions - 4 nos.
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19. Cardamoms - 6 nos.
Cloves - 6 nos.
Cinnamon (Dalchini) - 2 sticks
Ginger (Adrak) - 4" piece
Turmeric powder (Haldi powder) - 1 teaspoon
Coriander seeds (Dhaniya seeds) - 3 tablespoon
Sour curd (Khatta Dhai) - 1 cup
Ripe lemon juice - 2 tablespoons
Coriander leaves – 1 bunch
Ghee - 6 tablespoon
Salt to taste
Preparation Method for Mutton Chilly:
Step-01:
Wash and cut the meat into 2-inch biteable cubes.
Step-02:
Cut the onions into thin and long pieces, and also cut the peeled ginger and skin
removed garlic separately.
Step-03:
Heat a teaspoon of ghee/oil in a wide tava and sauté the chilies till they turn dark in
color.
Step-04:
Roast the coriander seeds, ginger, and garlic separately, in a similar way using just 1
teaspoon ghee/oil for each ingredient. Once done keep these fried spices aside.
Step-05:
In a wide saucepan, heat the remaining ghee and roast the onions till they turn golden
brown and crisp, then keep aside for the time being.
Step-06:
Now add the cloves, cardamom, and cinnamon to the ghee and fry, add the mutton and
turmeric powder, and salt. Cover with a lid and cook till the meat is half cooked.
Step-07:
Pour a little water on top of the lid of the saucepan while cooking, this will avoid the
meat from sticking to the bottom of the pan.
Step-08:
Then add the curd, balance spices, mix well, and cook on low flame till the meat
becomes tender. If you feel necessary add a cup of lukewarm water.
Step-09:
Just before serving Mutton Chilly mix in the lemon juice and fried onions and garnish
with chopped coriander leaves.
Your Mutton Chilly is ready, serve hot with any preparation of rice or Indian
flatbreads.
Mutton Recipes - Mutton Chilly Masala
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20. Ingredients for Mutton Chilly Masala:
Mutton - 1/2 Kg
Green chilies - 12 no's
Ginger paste (Adrak) - 1 teaspoon
Garlic paste (Lehsun) - 1 teaspoon
Spring onions (Kunjulli) - 3 no's
Onions (Piyaz) - 1 no's chopped
Cumin seeds (Jeera) - 1 teaspoon
Black Pepper (Kali Mirch) - 1 teaspoon
Coconut Milk - ½ cup
Turmeric powder (Haldi) - ½ tsp
Oil - ½ cup
Salt to taste
Preparation Method for Mutton Chilly Masala:
Step-01:
Preheat oil in a deep pan, add ginger-garlic paste and sauté.
Step-02:
Then add the mutton and roast them well.
Step-03:
Add turmeric and salt and remove from fire.
Step-04:
Grind onions, cumin seeds, green chilly and pepper to make a paste.
Step-05:
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21. Then heat oil in a wide pan, add onions along with the onions paste and roast them
well.
Step-06:
Add the cooked mutton to the above mixture and cook well.
Step-07:
Then add the coconut milk, bring to boil and remove from the fire.
Your Mutton Chilly Masala is ready, serve hot with any preparation of rice or
Indian flatbreads.
Mutton Recipes - Mutton Chops
Ingredients for Mutton Chops:
Mutton Chops - 1/2 kg
Curd (yogurt) - 1 cup
Tomatoes (Tamatar) - 3 no's
Garam masala - 1/2 teaspoon
Ginger (Adrak) - 2-inch piece
Green chili (Hari Mirch) - 4 no's
Red chili powder - 1/2 teaspoon
Nutmeg (Jathikka) - A pinch
Coriander powder (Dhaniya) - 2 teaspoon
Coriander leaves (Dhaniya patte) - A bunch chopped
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22. Ghee - 4 tablespoon
Salt to taste
Preparation Method for Mutton Chops:
Step-01:
Pressure cook the mutton chops with chopped chilies, tomato, salt, coriander leaves till
it is half-cooked.
Step-02:
Heat ghee in a pan and fry the partially cooked mutton chops for 10 minutes.
Step-03:
Mix garam masala, red chilly powder, coriander powder, and nutmeg in curd and beat
it.
Step-04:
Mix this with the chops and fry till the masala's mixes with chops very well.
Step-05:
Pressure cook till done and garnish with coriander leaves.
Your Mutton Chops is ready, serve hot with any preparation of rice or Indian
flatbreads.
Mutton Recipes - Mutton Fry
Ingredients for Mutton Fry:
Mutton - 1/2 Kg
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23. Cinnamon - 2 sticks
Cloves - 4 no's
Coriander powder - 1 teaspoon
Red chilly powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Black pepper powder - 1 teaspoon
Ginger - 1-inch piece
Garlic - 6 cloves
Spring onions - 5 no's
Coconut oil - 2 tablespoon
Onion - 1 no's
Green chilies - 2 no's
Salt to taste
Preparation Method for Mutton Fry:
Step-01:
Take all the ingredients except mutton and grind into a very fine paste and add salt to
taste.
Step-02:
Then thoroughly coat the mutton with this paste and place it in a pressure cooker.
Step-03:
Add coconut oil and let it cook for 4 whistles on the pressure cooker.
Step-04:
Then open the pressure cooker lid and cook on low heat for 15 minutes uncovered till
dry.
Step-05:
Heat oil in a pan and fry the mutton pieces in oil.
Step-06:
In another pan fry onions and green chilies till dark brown in color.
Step-07:
Add the above mixture to the fried mutton and mix well.
Your Mutton Fry is ready, serve hot with mint sauce and sliced onions.
Mutton Recipes - Mutton Kofta Curry
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24. Ingredients for Mutton Kofta Curry:
For Kofta:
Mutton boneless - 1 kg.
Onions - 2 nos.
Besan (roasted) - 2 ½ tablespoon
Egg - 1 no.
Ginger - 2-inch piece finely chopped
Green chilies - 6 nos. finely chopped
Green chili chopped – 1 & 1/2"piece
Red chili powder - 1 teaspoon
Salt to taste
Oil for frying - to taste.
For Curry:
Medium-sized Onions - 3 nos.
Garlic - 3-5 cloves
Ginger - 1 & 1/2"inch piece.
Haldi powder – 1 teaspoon
Tomatoes (boiled & skinned) - 1 cup.
Coriander leaves - 2 teaspoon
Red chili powder - 1 teaspoon
Garam masala - 1 teaspoon
Salt to taste
Preparation Method for Mutton Kofta Curry:
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25. Step-01:
For preparing koftas, mince the meat along with all the other ingredients.
Step-02:
Remove the mixture and shape into balls.
Step-03:
Then Deep fry these balls in oil till they turn golden brown, then remove and keep it
aside on kitchen napkins for excess oil to drain.
Step-04:
To prepare the curry, take onions, garlic, and ginger in a pan and sauté till golden
brown.
Step-05:
Then add all of the balance curry ingredients, add enough water to make a gravy.
Step-06:
Cook the gravy till it boils, then add the deep-fried koftas and let it cook on simmer for
55 mins.
Step-07:
Garnish Mutton Kofta Curry with chopped coriander leaves before serving.
Your Mutton Kofta Curry is ready, serve hot with any preparation of rice or Indian
flatbreads.
Mutton Recipes - Lamb Liver Fry
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26. Ingredients for Lamb Liver Fry:
Lamb Liver - 1/2 Kg
Turmeric - 1 small piece
Dry Red Chilies (Suki Lal Mirch) - 6 no's
Coriander seeds (Dhaniya seeds) - 2 teaspoon
Pepper (Kali Mirch) - 1 teaspoon
Cumin seeds (Jeera) - 1/4 teaspoon
Red onions (Piyaz) - 3 no's sliced
Garlic (Lehsun) - 2 cloves
Ginger (Adrak) - 1-inch piece sliced
Cinnamon (Dalchini) - 2 sticks
Cloves (Laung) - 4 no's
Curry leaves - A few
Vinegar (Sirka) - 2 teaspoon
Salt to taste
Oil - 4 tablespoon
Ghee - 1 tablespoon
Preparation Method for Mutton Liver Fry:
Step-01:
Wash and cut mutton liver into biteable pieces.
Step-02:
Grind turmeric, and all the ingredients together except for garlic and mix with the liver
till everything blends well.
Step-03:
Then add enough water, along with garlic, curry leaves, vinegar, salt, and cook on low
flame till dry.
Step-04:
Heat oil in a wide pan, add ghee, fry the small onions till golden brown, then the cooked
liver and fry on low flame till dry.
Your Mutton Liver Fry is ready, serve hot with mint sauce and sliced onions.
Mutton Recipes - Mutton Pasanda
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27. Ingredients for Mutton Pasanda:
Mutton - 1/2 Kg
Cream - 1/2 cup
Curd/yoghurt (Dahi) - 1/2 cup
Onions (Piyaz)- 2 no's chopped
Garlic (Lehsun) - 4 nos chopped
Ginger (Adrak) - 1-inch piece chopped
Ghee - 2 tablespoon
Turmeric powder (Haldi) - 1/2 teaspoon
Coriander powder (Dhaniya) - 2 teaspoon
Cumin powder (Jeera) - 1 teaspoon
Garam Masala - 1 teaspoon
Nutmeg powder - 1/2 teaspoon
White pepper powder - 1/2 teaspoon
Almond paste (Badam) - 2 tablespoon
Roasted Almonds(Badam) - 6 no's
Coriander leaves (Dhaniya patte) - A few
Salt to taste
Preparation Method for Mutton Pasanda:
Step-01:
Marinate mutton with curd/yogurt.
Step-02:
Heat ghee/clarified butter in a wide pan, add the chopped onions, garlic, ginger, and
27/36

28. sauté it till they turn golden yellow.
Step-03:
Then add in turmeric powder, salt to taste, nutmeg powder, cumin powder, pepper
powder, and coriander powder.
Step-04:
Add the marinated mutton, enough water, and cook it for about 35 minutes.
Step-05:
When mutton is cooked to tender, add the almond paste, the cream, and garam masala
powder.
Step-06:
Garnish with roasted almonds and coriander leaves.
Your Mutton Pasanda is ready, serve hot with any preparation of rice or Indian
flatbreads.
Mutton Recipes - Mutton Pepper Fry
Ingredients for Mutton Pepper Fry:
Mutton - 1/2 kg
Onion - 2 no's chopped
Tomato - 2 no's
Ginger - 1-inch piece
Garlic - 4 no's
28/36

29. Brown Cardamom - 2 no's
Cinnamon - 2 sticks
Cloves - 4 no's
Peppercorns - 20 no's
Saunf - 1/4 teaspoon
Methi seeds - 1 teaspoon
Red chilly powder - 2 teaspoon
Coriander powder - 2 teaspoon
Oil - 4 tablespoon
Curry leaves - A few
Coriander leaves - A few
Salt to taste
Preparation Method for Mutton Pepper Fry:
Step-01:
Crush the peppercorns and keep aside.
Step-02:
Grind together tomato, whole spices, and the powders and keep aside.
Step-03:
Wash, cut mutton into medium pieces, marinate with the ground masala for an hour.
Step-04:
Heat oil in a wide pan, add onion, methi seeds, curry leaves, and fry till golden brown.
Step-05:
Add the marinated mutton and enough hot water and salt, cook for at least 30 minutes.
Step-06:
Add crushed pepper and garnish it with coriander leaves.
Your Mutton Pepper Fry is ready, serve hot with mint sauce, and chopped ring
onions.
Mutton Recipes - Mutton Samosa
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30. Ingredients for Mutton Samosa:
For Stuffing:
Mutton mince - 1/4 Kg
Onion (Piyaz) - 1 no. chopped
Tomato (Tamatar) - 2 nos. finely chopped
Green chilies (Hari Mirch) - 2 nos. finely chopped
Ginger - 1-inch piece skin peeled and chopped to fine
Turmeric powder - 1 teaspoon
Garam Masala - 1 teaspoon
Cooking Oil - 2 tablespoon
Salt add to taste
For dough:
Maida (All-Purpose Flour) - 3 cups
Salt to taste
Unsalted Butter - 2 tablespoon
Cumin seeds (Jeera) - 1 teaspoon
Oil for frying
Preparation Method for Mutton Samosa:
Step-01:
Heat oil in a wide pan and sauté onions till they turn golden brown.
Step-02:
Add tomatoes, green chilies, ginger, chili powder, garam masala, and turmeric powder
and fry for two minutes.
30/36

31. Step-03:
Add the minced mutton and fry for 5 minutes, add 1/2 cup water and bring it to boil.
Step-04:
Reduce the flame, add salt, and cook on simmer till meat is dry.
Step-05:
Sieve flour, add salt, butter, and cumin seeds into the flour, then add enough water and
knead then mix into a fairly stiff dough.
Step-06:
Make the dough into 12 equal-sized balls by placing them within your palms and then
roll them into thin rounds with a rolling pin.
Step-07:
Cut the thinly rolled dough into half and then make it into a cone form by pressing the
ends together.
Step-08:
Fill the cone with the stuffing and seal end and deep fry in hot oil until brown and crisp.
Your Mutton Samosa is ready, Enjoy crispy and hot mutton samosa with mint
chutney or tomato ketchup.
Mutton Recipes - Mutton Seekh Kabab
Ingredients for Seekh Kabab:
Lamb mince - 400 gms.
31/36

32. Chopped ginger - 1 teaspoon
Chopped green chili - ½ teaspoon
Chopped green coriander - ½ teaspoon
Garam masala powder - 1 teaspoon
Red chili powder - 1 teaspoon
Oil - 1 teaspoon
Salt to taste
Preparation Method for Seekh Kabab:
Step-01:
Remove the excess water from minced mutton by squeezing it in a dry cloth.
Step-02:
Mix all the above ingredients except oil. Knead well.
Step-03:
Make into small balls by dividing it into 8 equal portions.
Step-04:
Then spread the mince balls evenly on to the skewers, by wetting your palms.
Step-05:
Press evenly to get kababs of six inches long.
Step-06:
Roast in a pre-heated oven (175° C) for 10 minutes or in a moderately hot tandoor for 7-
8 minutes.
Step-07:
Brush it with oil/ghee and again roast for 3 minutes.
Note: For Seekh Kababs, it is always better to use meat that has been passed twice
through the mincer.
Your Mutton Seekh Kabab is ready, serve them hot garnished with coriander
leaves and mint sauce along with onions sliced into rings.
Mutton Recipes - Mutton Shami Kabab
32/36

33. Ingredients for Shami Kabab:
Kheema (without fat) - 500 gms
Chana dal (washed and soaked in water for ½ hour) - 2 tablespoon
Garlic flakes - 10 nos.
Ginger - 1-inch piece peeled and chopped
Garam Masala - 1 teaspoon
Elaichi - 2 nos.
Dalchini pieces - 2 nos.
Lavang - 3 nos.
Dhania Jeera powder - 1 teaspoon
Pepper a pinch
Chili powder - 1 teaspoon
Kothmir and Pudina chopped – A handful
Egg - 1 no.
Lemon juice - ½ no.
Onion minced - 1 nos.
Oil/Ghee - For frying
Salt to taste
Preparation Method for Shami Kabab:
Step-01:
Add the chana dal, 1 cup lukewarm water, sabut masala, salt to taste to the kheema, and
then cook till dry.
Step-02:
33/36

34. Remove from heat and add ginger, garlic, pepper, chili powder, dhania, and jeera
powder, Then grind them into a fine paste in dough form.
Step-03:
To the finely chopped onions, add the finely chopped kothmir, pudina, lime juice, and
salt to taste.
Step-04:
Beat the egg lightly, and divide the dough into several equal-sized balls.
Step-05:
Flatten each ball within the wet palms of your hand and then place little onion mixture
in the center.
Step-06:
Then shape it into a kebab and dip in the beaten egg, and shallow fry till it turns golden
yellow.
Your Mutton Shami Kabab is ready, serve hot with mint sauce and sliced onions.
Mutton Recipes - Mutton Tikka
Ingredients for Mutton Tikka:
Mutton pieces (boneless) - ½ kg.
Ginger – 1-inch piece peeled and chopped
Garlic - 6 cloves peeled and chopped
Amchoor powder - 1 teaspoon
34/36

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Well beaten curd/yogurt - half cup
Meat tenderizer/unripe peeled banana – 1 no
Garam Masala Powder - 1 teaspoon
Chilies – 3 nos
Cumin seeds - ½ teaspoon
Sliced lemon & onion rings
Salt to taste
Preparation Method for Mutton Tikka:
Step-01:
Take ginger, garlic, cumin seeds, papaya, and red chilies and grind it fine to form a
paste.
Step-02:
Mix well garam masala powder, curd/yogurt, salt, and amchoor till they blend well.
Step-03:
Add all the above ingredients along with the mutton mince and mix well to blend.
Step-04:
Place the mutton mince in the fridge for 3 to 4 hours for marination.
Step-05:
Then make small balls of the mutton mince within wet palms of your hand and spread it
evenly on to the skewers, then cook in a moderately hot tandoor for 10 to 12 minutes.
Step-06:
Brush the mutton pieces with oil/ghee and again put in the tandoor.
Step-07:
Cook until brown, turning as required.
Your Mutton Tikka is ready, serve hot with mint sauce, sliced lime, and onion rings.
Be a part of our healthy eating family at viaindiankitchen.com and you are most
welcome to share your recipes and healthy cooking tips & tricks at
contact@viaindiankitchen.com.
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