Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Boneless mutton 200 gm

3. Coconut oil 3 tablespoons

4. Onion 50 gm (1 small)

5. Curry leaves 6-8

6. Lime 1

7. Ginger garlic paste 1 teaspoon

8. Jeera powder 1/2 teaspoon

9. Coriander powder 1/2 teaspoon

10. Turmeric powder 1/2 teaspoon

11. Red chilli powder 1/2 teaspoon

12. Crushed pepper 1 tablespoon

13. Salt to taste

PREPPING:

1. MUTTON: Wash and cut into one-inch cubes. Season with salt.

2. AROMATICS: Peel onion. Chop finely. Wash curry leaves. Squeeze juice from the lime.

3. SPICES: Collect on a plate. Crush peppercorns in a mortar pestle.

4. GARNISH: Keep aside a few curry leaves and crushed peppercorns.

COOKING:

1. Heat the coconut oil in a pressure cooker. Add jeera and curry leaves. Crackle. 

2. Add chopped onions. Fry to a golden brown colour. Add ginger and garlic paste. Cook until the raw smell is gone.

3. Add mutton. Fry on all sides. Add jeera, coriander, turmeric, chilli powder and crushed peppercorns. Sauté for 4-5 minutes.

4. Add mutton broth. Bring to a boil. Close the pressure cooker with the lid and the weight. 

5. After the first whistle, lower the flame. Simmer for 20 minutes. Add lime juice. Turn the flame off.

6. Place in a serving dish. Garnish with curry leaves and freshly ground black pepper.

ALTERNATIVES:

Mutton can be replaced with chicken, paneer, koftas, and vegetables.

Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Boneless mutton 200 gm

3. Water 200 ml

4. Ghee 3 tablespoons

5. Green chili 2

6. Coriander leaves 3-5 sprigs

7. Ginger garlic paste 1 teaspoon

8. Salt to taste

PREPPING:

1. MUTTON: Wash and cut into one-inch cubes. Marinate with salt, ginger, and garlic paste.

2. AROMATICS: Remove the heads of the green chili and slit them.

3. GARNISH: Remove coriander leaves from the stalk. Wash. Towel dry. Chop finely.

COOKING:

1. Heat the ghee in a pan. Add mutton. Cook to a rich brown color. Add green chili.

2. Add mutton broth. Bring to a boil. Lower the flame. Simmer for 40 minutes covered.

3. Increase flame. Reduce the gravy to the desired consistency. Turn off the flame.

4. Place the namkeen gosht in a serving dish. Garnish with chopped coriander leaves.

ALTERNATIVES:

Mutton can be replaced with chicken, paneer, koftas, and vegetables.

Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Boneless mutton 200 gm

3. Mustard oil 3 tablespoons

4. Onion 100 gm (1 small)

5. Ginger 20 gm

6. Garlic 20 gm

7. Green chili 10 gm (4-5)

8. Coriander leaves 10 gm

9. Tomatoes 100 gm (2 medium)

10. Garam mala powder 1/2 teaspoon

11. Salt to taste

PREPPING:

1. MUTTON: Wash and cut into one-inch cubes, marinate with the coarsely ground paste, sliced onion, and garam masala powder.

2. AROMATICS: Peel and slice the onion. Peel ginger and garlic. Remove heads from green chilies. Remove coriander leaves from the stalk. Wash all aromatics. Coarsely grind ginger, garlic, green chilies, and coriander leaves in a mortar pestle.

3. GARNISH: Keep aside a few coriander leaves. Chop finely.

COOKING:

1. Heat the mustard oil in a pan. Smoke it. Cool. Reheat. Add mutton along with the marinade. Cook mutton on all sides to a rich brown color.

2. Add mutton broth. Bring to a boil. Lower the flame. Simmer for 40 minutes covered.

3. Increase flame. Reduce the gravy to the desired consistency. Turn off the flame.

4. Place the mutton in a serving dish. Garnish with coriander leaves.

ALTERNATIVES:

Mutton can be replaced with chicken, paneer, koftas, and vegetables.

Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Boneless mutton 200 gm

3. Ghee 3 tablespoons

4. Onion 100 gm (1 small)

5. Ginger 20 gm

6. Garlic 20 gm

7. Green chili 5 gm (2-3)

8. Coriander leaves 10 gm

9. Whole jeera 1 teaspoon

10. Bay leaf, cloves, cardamom 2 each

11. Cinnamon 1/2 inch

12. Black cardamom 1

13. Garam mala powder 1/2 teaspoon

14. Kasturi methi powder 1/4 teaspoon

15. Cashew nuts 20 gm (15 nos)

16. Pepper powder 1/4 teaspoon

17. Salt to taste

PREPPING:

1. MUTTON: Wash and cut into one-inch cubes, season with salt.

2. AROMATICS: Peel and roughly slice the onion. Peel ginger and garlic. Remove heads from green chilies. Remove coriander leaves from the stalk. Wash all aromatics. Crush ginger and garlic in a mortar and pestle.

3. GARNISH: Keep aside a few coriander leaves. Chop finely.

COOKING:

1. Heat the ghee in a pan. Add the sliced onion. Sauté until transparent. Add the ginger, garlic, green chili, and cashew nuts. Sauté until the raw smell has gone. Cool. Grind to a fine paste.

2. Heat the ghee in a pan. Add mutton. Cook mutton on all sides to a rich brown color.

3. Add cashew paste. Mix well.

4. Add mutton broth. Bring to a boil. Lower the flame. Simmer for 40 minutes covered.

5. Increase flame. Reduce the gravy to the desired consistency. Turn off the flame.

6. Place the mutton white korma in a serving dish. Garnish with kasturi methi powder and chopped coriander leaves.

ALTERNATIVES:

Mutton can be replaced with chicken, paneer, koftas, and vegetables.

Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Boneless mutton 200 gm

3. Ghee 3 tablespoons

4. Spring onion 100 gm (4-5 nos)

5. Ginger 20 gm

6. Garlic 20 gm

7. Green chili 10 gm (4-5)

8. Mint leaves 20 gm

9. Coriander leaves 10 gm

10. Kasturi methi powder 1/4 teaspoon

11. Pepper powder 1/4 teaspoon

12. Salt to taste

PREPPING:

1. MUTTON: Wash and cut into one-inch cubes, season with salt.

2. AROMATICS: Clean and wash the spring onion. Chop roughly. Peel ginger and garlic. Remove heads from green chilies. Remove coriander and mint leaves from the stalk. Wash all aromatics. Grind all ingredients to a fine paste.

3. GARNISH: Keep aside a few coriander leaves. Chop finely.

COOKING:

1. Heat the ghee in a pan. Add mutton. Cook mutton on all sides to a rich brown color.

2. Add green paste. Mix well. Cook for 2-3 minutes.

3. Add mutton broth. Bring to a boil. Lower the flame. Simmer for 40 minutes covered.

4. Increase flame. Reduce the gravy to the desired consistency. Turn off the flame.

5. Place the mutton green korma in a serving dish. Garnish with crushed kasturi methi and chopped coriander leaves.

ALTERNATIVES:

Mutton can be replaced with chicken, paneer, koftas, and vegetables.

Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Boneless mutton 200 gm

3. Ghee 3 tablespoons

4. Coriander leaves 10 gm

5. Clove, green and black cardamom 1 each

6. Hing 1/8 teaspoon

7. Whole jeera 1/8 teaspoon

8. Kashmiri red chili powder 1 teaspoon

9. Ginger powder 1/4 teaspoon

10. Fennel powder 1/4 teaspoon

11. Cardamom powder 1/8 teaspoon

12. Curd 1 tablespoon

13. Sugar 1/8 teaspoon

14. Salt to taste

PREPPING:

1. MUTTON: Wash and cut into one-inch cubes, season with salt.

2. SPICES: Measure all spices and collect on a plate. Crush green and black cardamom in a mortar pestle.

3. OTHERS: Whip the curd.

4. GARNISH: Keep aside a few coriander leaves. Chop finely.

COOKING:

1. Heat the ghee in a pan. Add hing. Add cloves, green and black cardamom, and whole jeera. Cook until the aroma is released. 

2. Add mutton. Cook to a rich brown color.

3. Add red chili powder and mix well with the mutton. Cook for 2-3 minutes.

4. Add sugar, ginger powder, cardamom powder, fennel powder, and whipped curd. Sauté for 4-5 minutes.

5. Add mutton broth. Bring to a boil. Lower the flame. Simmer for 40 minutes covered.

6. Increase flame. Reduce the gravy to the desired consistency. Turn off the flame.

7. Place the mutton rogan josh in a serving dish. Garnish with chopped coriander leaves.

ALTERNATIVES:

Mutton can be replaced with chicken, paneer, koftas, and vegetables.

Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Mutton mince 200 gm

3. Rice 50 gm

4. Ghee 3 tablespoons

5. Onion 100 gm

6. Ginger garlic paste 2 teaspoons

7. Green chili 2

8. Ginger 10 gm

9. Coriander leaves 2-3 sprigs

10. Tomatoes 100 gm (2 medium)

11. Jeera whole 1 gm

12. Whole peppercorn 6

13. Black cardamom 1

14. Green cardamom 2

15. Cinnamon 1/2 inch

16. Cloves 2

17. Garam masala powder 1 gm

18. Black pepper powder 1 gm

19. Curd 50 gm

20. Tamarind pulp/lime juice 1 teaspoon

21. Salt to taste

PREPPING:

1. MUTTON: Wash and season with salt.

2. AROMATICS: Peel and slice onions. Wash and slice tomatoes. 

3. OTHERS: Whip dahi. Make tamarind pulp or squeeze juice from the lime. Wash rice and soak in water for 20 minutes.

4. GARNISH: Remove corainder leaves from the stalk. Wash. Towel dry. Chop fine.

COOKING:

PULAO

1. Heat the ghee in a saucepan. Add jeera. Crackle. Add rice. Sauté for a few minutes.

2. Add 150ml mutton broth. Bring to a boil. Lower the flame. Cover and simmer until the rice is cooked.

MUTTON KHEEMA

1. Heat the ghee in a pan. Add whole garam masala. When it releases aroma, add sliced onion and ginger, and garlic paste. Fry to a rich brown color.

2. Add the tomatoes. Cook until soft.

3. Add mutton mince. Sauté to a rich brown color. Add curd and tamarind pulp/lime juice.

4. Add 50 ml of mutton broth. Bring to a boil. Lower the flame. Simmer for 40 minutes covered.

5. Increase flame. Reduce the gravy to coat the mutton mince. Add the pulao. Close. Simmer for 5 minutes. Turn the flame off. 

6. Place the pulao in a serving dish. Garnish with chopped coriander leaves.

ALTERNATIVES:

Mutton can be replaced with chicken, paneer, koftas, and vegetables.

Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Boneless mutton 200 gm

3. Olive oil 3 tablespoons

4. Onion 50 gm

5. Garlic clove 10 gm (10 nos)

6. Carrot 50 gm (1 small)

7. Potato 50 gm (1 small)

8. Red bell pepper 1 segment

9. Tomatoes 100 gm (2 medium)

10. Parsley 6-8 sprigs

11. Red chili powder 1 teaspoon

12. Hard butter 1 teaspoon

13. Crushed pepper 1/4 teaspoon

14. Salt to taste

PREPPING:

1. MUTTON: Wash and cut into one-inch cubes, season with salt.

2. AROMATICS: Peel onion and garlic. Chop finely. Wash and deseed tomatoes. Chop finely.

3. VEGETABLES: Peel the carrot and potato. Cut into cubes. Cut red bell pepper into cubes.

4. GARNISH: Remove parsley leaves from the stalk. Wash. Towel dry. Chop fine.

COOKING:

1. Heat olive oil in a pan. Add onion and garlic. Fry to a rich brown color.

2. Add mutton. Cook on all sides to a rich brown color. Add the red chili powder. Stir for a few minutes.

3. Add the tomatoes. Cook until soft.

4. Add carrots, potatoes, and mutton broth. Bring to a boil. Lower the flame. Simmer for 40 minutes covered.

5. Increase flame. Reduce the gravy to the desired consistency. Add red bell pepper. Turn the flame off. 

6. Place the goulash in a serving dish. Garnish with chopped parsley and hard butter.

ALTERNATIVES:

Mutton can be replaced with chicken, paneer, koftas, and vegetables.

Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Mutton mince 200 gm

3. Olive oil 3 tablespoons

4. Onion 100 gm

5. Garlic clove 10 gm (10 nos)

6. Carrot 30 gm (1 small piece)

7. Mushroom 50 gm (5-6 nos)

8. Tomatoes 150 gm (3 medium)

9. Parsley 6-8 sprigs

10. Cheese 25 gm (1 Amul cheese cube)

11. Spaghetti 50 gm

12. Crushed pepper 1/4 teaspoon

13. Salt to taste

PREPPING:

1. MUTTON: Wash, season with salt.

2. AROMATICS: Peel onion and garlic. Chop finely. Wash and deseed tomatoes. Chop finely.

3. VEGETABLES: Wash the carrot and mushroom and chop them finely. 

4. CHEESE: Grate

5. GARNISH: Remove parsley leaves from the stalk. Wash. Towel dry. Chop fine.

COOKING:

SPAGHETTI

1. Place the mutton broth in a saucepan. Bring to a boil. Add spaghetti. Cook until al dente. Remove. Cool.

BOLOGNESE SAUCE

1. Heat olive oil in a pan. Add onion, garlic, and carrot. Fry to a light golden.

2. Add mutton mince. Cook to a rich brown color. Add chopped mushrooms and tomatoes. Stir for a few minutes.

3. Bring to a boil. Lower the flame. Simmer for 40 minutes covered.

4. Add spaghetti and mutton broth. Mix well. Simmer for 5 minutes covered. 

5. Increase flame. Reduce the sauce to the desired consistency. Turn the flame off. 

6. Place the spaghetti bolognese in a serving dish. Garnish with grated cheese and chopped parsley.

ALTERNATIVES:

Mutton can be replaced with chicken, paneer, koftas, and vegetables.

Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Mutton mince 200 gm

3. Olive oil 3 tablespoons

4. Onion 100 gm

5. Garlic clove 10 gm (10 nos)

6. Carrot 30 gm (1 small piece)

7. Mushroom 50 gm (5-6 nos)

8. Tomatoes 150 gm (3 medium)

9. Parsley 6-8 sprigs

10. Cheese 25 gm (1 Amul cheese cube)

11. Pasta sheets 50 gm

12. Crushed pepper 1/4 teaspoon

13. Salt to taste

PREPPING:

1. MUTTON: Wash and cut into one-inch cubes, season with salt.

2. AROMATICS: Peel onion and garlic. Chop finely. Wash and deseed tomatoes. Chop finely.

3. VEGETABLES: Wash the carrot and mushroom and chop them finely. 

4. CHEESE: Grate

5. GARNISH: Remove parsley leaves from the stalk. Wash. Towel dry. Chop fine.

COOKING:

PASTA SHEETS

1. Place the mutton broth in a saucepan. Bring to a boil. Add pasta sheets. Cook until al dente. Remove. Cool.

BOLOGNESE SAUCE

1. Heat olive oil in a pan. Add onion, garlic, and carrot. Fry to a light golden.

2. Add mutton mince. Cook to a rich brown color. Add chopped mushrooms and tomatoes. Stir for a few minutes.

3. Bring to a boil. Lower the flame. Simmer for 40 minutes covered.

4. Increase flame. Reduce the Bolognese sauce to the desired consistency. Turn the flame off. 

5. In a bowl, alternately layer pasta sheets and bolognese sauce with a pasta sheet forming the final top layer. 

6. Top with grated cheese and grill in the oven until the cheese has a nice brown color. 

7. Garnish with chopped parsley.

ALTERNATIVES:

Mutton can be replaced with chicken, paneer, koftas, and vegetables.

Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Mutton broth 200ml

2. Boneless mutton 200 gm

3. Coconut oil 3 tablespoons (or ghee)

4. Coconut milk 200 ml

5. Onion 100 gm

6. Green chili 2

7. Ginger 1 inch

8. Curry leaves 1 sprig

9. Garlic clove 5 gm (5-6 nos)

10. Carrot 50 gm (1 small piece)

11. Potato 50 gm (1 medium)

12. Bay leaf 1

13. Cloves 4

14. Green cardamom 4

15. Cinnamon stick 1 inch

16. Black peppercorns 6-8

17. Salt to taste

PREPPING:

1. MUTTON: Wash and cut into one-inch cubes, season with salt.

2. AROMATICS: Peel onion, garlic, and ginger. Slice the onion, crush the garlic, and make ginger julienne. Remove and slit the green chili in two.

3. VEGETABLES: Wash and peel the carrot and potato. Cut into one-inch cubes. 

4. GARNISH: Remove curry leaves from the stalk. Wash. Towel dry. 

COOKING:

1. Heat the coconut oil in a pan. Add the whole spice. Allow their aroma to be released.

2. Add onion, garlic, ginger, green chili, and curry leaves. Fry until onion is translucent, not brown..

3. Add mutton. Seal on all sides. Add carrot and potato. Add mutton broth. 

4. Bring to a boil. Lower the flame. Simmer for 40 minutes covered.

5. See if the mutton and vegetables are cooked. Increase flame and reduce broth.

6. Add coconut milk. Bring to a boil. Simmer until you get the desired consistency. Check for salt.

7. Garnish with some fresh curry leaves and a drizzle of coconut oil or ghee.

ALTERNATIVES:

Mutton can be replaced with chicken, paneer, koftas, and vegetables.