Spicy Mutton /Lamb Curry with Yogurt

This is a regular and common preparation my mother prepares almost once or twice in a month. This is juicy, thick gravy recipe which has been altime favourite items for Bengalis. In earlier days Bengalis used to offer this "SPICY MUTTON CURRY" for each and every parties, as it was a must. But now a days people become cautious about their health because of heart diseases, colesterol, tri-glyceride etc and avoiding red meats.

During last Bangali's New year I prepared this recipes for my entire family members and guests and the process that I followed is being described below as I don't want the usage of pressure cooker too much, but only for the purpose of final cooking.

MUTTON KASHA

Servings: 4

Ingredients:

Mutton – 500 gms

Potato – 4 medium, cut into half

Onion – 2 medium, chopped

Green Chili paste – 3 tbsp

Garlic paste – 2 tbsp

Ginger paste – 1 tbsp

Cinnamon – 1 inch piece

Cardamom – 6/7 pieces

Cloves – 5 pieces

Turmeric powder – 1 tbsp for marinating, 1/4^th b tbsp for cooking

Yogurt – 1/2 cup

Garam Masala (spice mixture) – 1 tbsp

Mustard Oil – 5 tbsp for marinating, 3/4 tbsp for cooking

Salt – as required

Sugar – 1 tbsp

Ghee – 2 tbsp

Preparation:

Marinate mutton with card, mustard oil, turmeric powder, green chili paste, garlic/ginger paste. If possible marinate overnight.

Take mustard oil in a pan, add pinch of turmeric powder and fry the potatoes. Keep it aside.

In the same pan add more oil and heat the oil, add cinnamon, cardamom and cloves. Fry till fragrance comes. Then add chopped onion and fry till brown. Add salt and sugar.

Then add spice mixture (mix turmeric, cumin and red chili powder with little water) and cook it for 5 minutes. Then add marinated mutton. Cook the mutton in low flame till it becomes dry.

Transfer the cooked mutton in a pressure cooker, add water as required and cover the lid of the pressure cooker and wait for 3 or 4 whistle.

Open the lid and add fry potatoes, salt if required and ghee. Again cover the lid. Wait for 1 or 2 whistle. Switch off the oven and wait till the pressure comes out.

Open the lid of the pressure cooker and add Garam Masala.

Your "Spicy Mutton Curry with Yogurt" is ready to be served.



For More recipes of Mutton see:

Spicy Achari Mutton Curry

Vegetarian Mutton Curry without Onion & Garlic

Mutton Rogan Juice

Chicken Chaap with Thick and Rich Gravy

"Chicken Chaap" is a mughlai preparation, an unique combination of juicy chicken with thick and rich gravy. I hope the combination of biriyani with Chicken chaap goes well and now it has become a very common and accepted recipe for Indians.  

CHICKEN CHAAP

Servings: 4

Ingredients:

Chicken - 700 gms, (Brest 2 pcs, Leg 2 pcs)

Ginger/Garlic juice – 1 small bowl

Cashew/Charmagaz/Poppy seed paste – 1 big bowl….See Tips 1

Yogurt – 150 gms

Sattu (roasted and powdered Bengal gram) – 150 gms

Chili powder – 2 tbsp

Kashmiri Red chili powder – 1 tbsp

Garam Masala (spice mixture) – 4 tbsp

Saffron – 1 tbsp

Rose Water – 1.5 tbsp

Kewra Water - 3 tbsp…. See Tips 2

Meetha Atar -1 small bottle…. See tips 3

Nutmeg dust – 1 pc

Mace – 1 gm

Deshi Ghee (clarified butter) – 750 gms

White Pepper powder – 1 tbsp

Khoya Kheer – 100 gms

Salt – as per taste

Preparation:

Take a medium size Aluminum Pan.

Add Ginger / Garlic juice, cashew / charmagaz / poppy seeds paste, Yogurt, sattu, Chili Powder, Kashmiri Chili Powder, Garam Masala, Salt, Saffron color, Rose Water, Kewra Water, Meetha Attar, nutmeg dust, mace,  Deshi Ghee (250 gms), White pepper powder, Khoya Kheer and mix well with your hand.

Put Chicken pieces on the mixture and marinate for 1 hour.

Take a big flat pan and heat it, put Deshi Ghee (500 gms) and add Chicken Masala mixture, stir continuously. The chicken will release water and it will be cooked by its own juice. If it gets dried up, can add little water. The chicken will get fully cooked by 30 to 40 minutes. Smell whether the raw aroma of poppy seeds goes away, which indicates that your masala or gravy is ready. Switch off the flame. Cover the lid for at least half an hour so that the flavor mingles before serving.

Serve with Biriyani or Naan

Tips 1: Soak 100 gms Cashew nut, 100 gms charmagaz, 50 gms poppy seeds in water for 20 minutes and make the paste. Charmagaz is a combination of 4 types of seeds i.e almonds, pumpkin seeds, cantaloupe seeds and water melon seeds

Tips 2: This is an extract which has been distilled from pandanus flowers, used to flavor meat, drinks and widely used flavoring biriyani

Tips 3:  A perfume or oil obtained from flowers or petals

Sahi Kofta with Cheess

"Sahi Kofta" is a rich and creamy curry recipe. You'll really love this recipe by it's pleasing smell and taste. The koftas will give you a heavenly taste. 

SAHI KOFTA

Servings: 6
Ingredients:

Potato – 250 gms

Tomato – 250 gms

Boiled peas – 1 cup

Onion paste – 2 tbsp

Cooked rice – 1 ½ cup

Grated coconut – 1 cup

Curd – 1 cup

Oil to deep fry

Turmeric powder – 1 tbsp

Chili powder – 1 tbsp

Coriander powder – 1 tbsp

Butter – 2 tbsp

Fresh cream – 2 tbsp

Cashew nut – 12

Almond – 7

Raisins – 15

Chopped Coriander leaves – 1 cup

Ginger-chili paste – 2 tbsp

Cottage cheese (paneer)– 150 gms

Salt to taste

Water – 1 cup

Preparation:

Grind the tomatoes and keep aside.

Boil, peel and mash the potatoes.

In a bowl add cooked rice, coriander leaves, ginger/chili paste, salt and grated coconut to the mashed potatoes.

Knead and divide into 12 portions and make rounds.

Chop the cashew nuts and almonds finely.

Add raisins and chopped nuts to paneer/cottage cheese and make 12 rounds.

Now press the potato rounds and stuff in the paneer rounds. Seal them properly and make rounds.

Deep fry them in oil and keep aside.

Heat butter in a pan. Sauté the onion paste till golden brown.

Add the tomato puree, salt, turmeric powder, chili powder, coriander powder and sauté till the oil starts separating.

Add 1 cup water and let it boil. Add the boiled peas and let the gravy boil for 5 minutes.

Add the beaten curd and put off the flame.

Mix properly and add the koftas.

Serve hot garnished with coriander leaves.

Paneer Bhurji with Gravy

"Paneer Bhurji with Gravy" is a traditional indian recipe. The grated paneer and tomato puree enhances the taste of the preparation. Though there are many ways to prepare this dish with lot many spices and other ingredients, but today I'll tell you the simplest way to cook this delicious dish and you will feel the same taste what you get in any good restaurant.

  

PANEER BHURJI

Servings: 4

Ingredients:

Paneer (Indian cottage cheese) – ½ kg, grated

Tomato (big) – 2, deseeded and finely chopped 
Tomato Puree - 1/2 cup
Onions – 2 medium, chopped

Coriander leaves – a few sprigs

Red chili powder – 1 tbsp

Turmeric powder – ½ tbsp.

Cumin seeds – ½ tbsp.

Salt to taste

Oil – 2 tbsp

Preparation:

Cut paneer into small cubes and grate a little portion of it.

Finely chop the onions and tomatoes.

Heat oil in a pan.

Add cumin seeds and onions and fry on medium flame for 5 – 8 minutes or till the onion becomes golden brown.

Then add the tomatoes, turmeric powder and red chili powder, tomato puree, paneer and salt.

Cook covered for 5 minutes.Serve hot after garnishing with grated paneer and coriander leaves.

Grated paneer gives a creamy taste to the dish.

Serve with Bread, Naan or Parathas.

Chicken Tandoori in Microwave

"Chicken Tandoori in Microwave" is one of my most favorite homemade recipes and I personally believe it as a most favored starters for all the chicken lovers. You will surprise to know that this can easily be prepared at home in microoven if you follow the steps as decsribed here. Now lets start....

CHICKEN TANDOORI

Servings: 4/5

Ingredients:

Chicken (fatless) - 1 kilogram, cut into 8 pieces

Lemon Juice – 3 tbsp

Kashmiri Red chili – 2 tbsp

Salt – 1.5 tbsp or as per taste

Card – 200 gms (strain card to remove water)

Cumin powder – 1 tbsp

Coriander powder – 1 tbsp

Garam Masala powder (spice mixture) – 1 tbsp

Pepper powder – 1 tbsp

Fenugreek Leaves (kasuri methi) – 1 tbsp, crushed by your hand

Red food color – ¼ th tbsp

Mustard oil – 4 tbsp

Preparation:

Remove all fat from the chicken, and pierce with fork and also cut the Chicken with knife where flesh is more. Take a bowl, add lemon juice (2 tbsp), kashmiri red chili (1 tsp), salt, mix with chicken and rub over the chicken. Set aside for half an hour.

In a separate bowl, put the card, add cumin powder, coriander Powder, kashmiri red chili powder (1 tbsp), garam masala, ginger/garlic paste, lemon Juice (1 tbsp), pepper powder, fenugreek leaves, red food color. Mix well and add in the chicken, rub well and marinate for minimum 4 hours or overnight in Freeze.

Remove it before 30 minutes of cooking.

Apply Mustard Oil. Place the chicken on Microwave Grill Rack and put a Microwave bowl under it. Roast for 10 minutes. Take out the Rack and put the topside down. Apply Butter and put it inside the oven and cook for 20 minutes. Reposition the chicken frequently for best results.

Serve Chicken Tandoori with tomato ketchup, mint chutney or....with chilled drinks. 

Vekti Fish Paturi

For Bengalis Paturi is a well known and popular recipe. My mother is expart in cooking this recipe. This fish recipe best goes with Vetki, Hilsa or Prawn, wrapped by banana leaves. For Hilsha, the fish needs to be boneless or you can say the thorn of the fish needs to be taken out. Today I will give you the guideline for preparing the "VETKI FISH PATURI". Follow the same way to prepare HIlsa or Prawn paturi.

VETKI FISH PATURI

Servings: 5/6

Ingredients:

Vetki fish fillets – 1 kilogram, cut into 10/12 pieces

Coconut – 1 cup, grated

White Mustard seeds (sarso) – 50 gms

Red Mustard seeds – 50 gms

Poppy seed (posto) – 100 gms

Cashew nuts – 50 gms

Black pepper – 1 tbsp

Black Cumin seeds (kalonji) – 1 pinch

Turmeric powder – ½ tbsp

Oil – 4/5 tbsp

Green chill – 10, seedless

Lemon juice – 2 tbsp

Banana leaf – 10/12 pieces (6” x 10” size each or your preferred size)

Salt – as per taste

Sugar – ½  tbsp

Thread to tie banana leaves

Preparation:

Marinate the Vetki fish with turmeric powder, salt and lemon Juice for 15 minutes.

Prepare the paste of the following ingredients:

red and white mustard seeds

poppy seeds

cashew nuts and

green chili separately.

Now, take a bowl and put all the paste, add black pepper, black cumin seeds, salt and oil (3 tbsp). Mix well with the marinated fish and keep it for 1 hour.

Put all the pieces of banana Leaves in the boiling water so that it can easily be molded. Take out the leaves and let them cool and dry.

Take a piece of banana leaf, grease the glossy side of the leaf with oil, pour 1 tbsp. of paste mixture on the middle of the leaf, place the fish on it and put more paste mixture on the top of the fish so that the fish piece is fully covered with the paste mixture. Add some oil on it.

Fold the banana leaf to wrap the content from all sides like as parcel and tie it with the thread. Similarly follow the same thing to prepare all the fish pieces.

Heat a nonstick pan after greasing it with little bit of oil, place the pieces on it. Cover the pan with an airtight lid and cook the pieces in medium flame 15 minutes each side.

Potato Salad with Egg

In my childhood days my mother used to make this "Potato Salad with Egg" for me as a breakfast. My mother still make this for my kids and they really enjoyed it.This is a complete and classiic recipe in terms of food value for the kids and they will really love this unique rich, creamy recipe because of presense of Mayonnaise and egg. So here I must share this recipe with you, which you should cook for your kids. 

POTATO SALAD WITH EGG

Servings: 5

Ingredients:

Potato – 6 medium

Egg – 2

Egg – 6, hard boiled, peeled and diced in small pieces

Sugar – ½ cup

Corn Starch – 1 tbsp

Vinegar – ½ cup

Evaporated Milk – 1 cup (see the tips below for preparation of this item)

Yellow Mustard sauce – 1 tbsp

Butter – ¼ cup

Mayonnaise – 1 cup

Onion – 1 small, finely chopped

Celery – 3 stalk, finely chopped

Salt – as per taste

Preparation:

Peeled potatoes, cut it in small pieces. Put them in a bowl. Add enough water to cover the potatoes, bring them boil and then reduce the temperature and sim them for 20 minutes. Drain the water and let them cool. Add 1/2 tbsp of vinegar with the potato pieces while it is warm. Keep them aside. 

When the potatoes are cooling, prepare the dressings. Heat a pan in low heat. Add raw eggs and whisk them together. Add sugar, corn starch and salt, mix well. Whisk all thoroughly. Then add vinegar and evaporated milk. Mix them well over medium heat. Add yellow mustard sauce, again mix. Stir it continuously for 10 minutes. Remove it from heat and add butter, mix well. Pour the mixture in a separate bowl, allow the mixture to become cool. 

When the mixture is completely cool then add mayonnaise and whisk it well.    

In a separate bowl take the boiled small pieces of potatoes, add chopped onion, celery and diced boiled egg pieces. Add salt (1 tbsp) and then pour the dressing on the potato salad. Toss them gently so that the potatoes are evenly coated. Chilled the potato salad for several hours or overnight for best flavor.

Garnish the salad with chopped coriander (this is optional) and serve chilled.  

CANNED EVAPORATED MILK

Evaporated Milk : It is simple. The water in the milk has to be evporated .Take a thick bottomed pan, pour the milk. Start boiling the milk in high flame, stir continuously till the quantity or the volume of the milk reduced to half of the initial quantity or volume or else you can buy from grocery shop as shown above.

You can try other EGG recipes for your kids.

Spicy Achari Mutton Curry

It is one of the favorite recipes of Punjab. This preparation is made of roasted seeds, it's delicious, spicy and aromatic. Enjoy the tart of "Spicy Achari Mutton Curry".

ACHARI MUTTON 

Serves: 6

Ingredients:

Mutton - 800 gms 

Coriander leaves chopped - ½ cup

Fenugreek seeds - ½ tbsp

Fennel seeds - 1 tbsp

Cumin seeds - ½ tbsp

Mustard seeds - 1 tbsp

Onion Seeds (kalonji) – 1 tbsp

Red chilies, whole - 8

Cloves - 5

Turmeric powder - 1 tbsp

Red chili powder - 1 tbsp

Tomato chopped - 4 medium

Mustard oil - 7 tbsp

Ginger chopped - 2 tbsp

Garlic chopped - 1 tbsp

Onions chopped – 4 medium
Yogurt - 1/2 cup

Lemon juice – 1 tbsp

Salt to taste

Preparation:

Wash and cut the mutton into medium pieces.

Dry Roast all the whole spices (red chili, mustard seeds, fenugreek seeds, cumin seeds, fenel seeds, onion seeds and cloves) separately, cool it and grind everything coarsely and mix them to make a single spice powder.

Heat up oil in a thick-bottomed pot to smoking point, cool it and again heat up the oil and stir fry the onions till it turns brown. Add  in chopped ginger-garlic. Mix well. Sauté continuously.  Add the coarsely ground masala powder. Stir-fry for about 30 seconds.

Mix in mutton and stir fry in high flame till the mutton pieces are well browned.

Mix in the tomatoes, turmeric powder, red chili powder, yogurt and salt and mix well. Stir-fry till oil separates from the masala. Mix in sufficient quantity of water (about 3 cups) and bring it to a boil and cover with the lid and cook in medium flame.

Stir frequently by opening the lid till the mutton is fully done. Add Lemon juice, mix well.

Add chopped coriander leaves, switch off the flame and cover the lid for 5 minutes.

Your Achari Mutton is ready to be served.  

Prawn Masala in Green Coconut (Daab Chingri) in Microwave

Today I'll be describing you about Prawn Masala in Green Coconut shell which is a delicacy of Bengalis. It's very simple to prepare, but you will be delighted to taste this delicious dish. In this preparation prawns are being cooked inside the coconut shell with coconut flesh and mustard.     

PRAWN MASALA IN GREEN COCONUT (DAAB CHINGRI)

Servings: 3

Ingredients:

Prawn – 250 gms

Green Coconut with flesh inside – 1 big

Mustard seeds – 2 tbsp

Poppy seeds – 2 tbsp

Green Chili – 5, seedless

Salt – as per taste

Mustard Oil – 2 tbsp

Preparation:

Collect Green Coconut with Flesh inside. Cut the coconut from the side and give it almost a square shape. Cut the upside with a big round shape to open the top and also cut the bottom so that the coconut can stand straight inside the microwave.

Remonve the coconut flesh add the flesh in a bowl, also add mustard seeds & poppy seeds (both the seeds has to be soaked in water for 30 mints), Green Chili (2 pieces), Salt. Put all in a grinder and make a paste.

In a pan heat oil and fry marinated (marinate with salt & a pinch of turmeric powder) prawns lightly.

Mix the paste with fried prawns and put the mixture inside the coconut shell, add mustard Oil (1 tsp), Green Chili (3 pieces-half cut) and cover the top of the coconut, put it in the microwave. Microwave for 20 minutes.

It is simple but a tasty and delicious recipe.  

Vegetarian Mutton Curry without Onion & Garlic

Vegetarian Mutton Curry is prepared without onion and garlic. You might be disappointed or surprised. 

Usually Mutton Curry or any other Mutton recipes need lot of spices, onion, garlic etc. But this is an unique recipe which is cooked without any onion and garlic. As onion and garlic are being treated as non-veg item for many Indians, hence during Diwali or kali Puja, Bengalis offer this item as Prasad or bhog to goddess kali. My mother used to offer this special dish to goddess Kali during the kali puja which was organised every year in our home. 

VEGETARIAN MUTTON CURRY 

Servings: 4/5

Ingredients:

Mutton with less fat - 500 gms

Potatoes - 3/4, cut into half

Dry Red Chili - 2

Green Chili - 2/3

Ginger Paste - 2 tbsp

Turmeric powder - 1 tbsp

Kashmiri Red chili powder - 1 tbsp

Cumin Powder - 2 tbsp

Green Cardamom powder - 1 tbsp

Cinnamon powder - 1 tbsp

Bay Leaves - 2

Cloves - 1/2 tbsp, crushed

Green Cardamom - 5, crushed 

Cinnamom Stick - 2" size, crushed

Sugar - 2 tbsp

Curd - 5 big tbsp

Oil - 4/5 tbsp

Salt - as per taste

Preparation:

Wash the mutton pieces. Put the mutton in a bowl. Mix the mutton with turmeric powder and salt and keep it aside fro 20 minutes.

Take the curd in a cotton cloth and squeeze it well to drain out the water completely. Replace the curd in a bowl, add ginger paste, kashmiri red chili powder, cumin powder and beat well to remove any lumps. Then add cinnamon powder and cardamom powder, again mix well. 

Mix the mutton with the card mixture and allow it to marinate for atleast 2 hours.

Meanwhile, heat oil (2 tbsp) in a pressure cooker on high flame. Fry the potatoes with a pinch of turmeric powder and salt till the potatoes become golden brown. Remove the potatoes and keep them aside.

In the pressure cooker add more oil and add bay leaves, crushed cloves, green cardamom, cinnamon. Let them splutter.

Keeping the gravy in the bowl, add the marinated mutton only in the pressure cooker. Fry them for 3/4 minutes. The water or the juice from the mutton will come out. Fry it till the mutton becomes golden brown, stir in between to avoid burning. When the juice becomes thick and the gravy from the bowl and potatoes. Keep stirring ocassionally. After few minutes add water (4/5 cups). Let it bowl in high flame. Cover the lid of the pressure cooker and wait for 6/7 whistle. Switch off the flame, let it be as it is for couple of minutes.

Now, your Veg Mutton Recipe is ready to serve. Enjoy this recipe with Yellow Pulao or Steamed Rice. 

Other recipes of Mutton:

Mutton Rogan Josh                                                                 

                             
                                                                                                                                                                      




Spicy Achari Mutton Curry

Prawn Malaikari

Among many others prawn recipes, "Prawn Malaikari" is one my favorite recipes. This is the special dish for special occasions for the Bengalis. This preparation can be made in different ways. I am following the way which my mother follows. The combination of mustard and coconut milk enhances the taste of this recipe. 

PRAWN MALAIKARI

Servings: 4

Preparation:

Prawn – 8 pcs big

Tomato – 2 medium chopped, skinless and seedless

Onion- 2 medium, chopped

Ginger paste – 1 tbsp

Garlic paste – 2 tbsp

Dry Red Chili – 3 pieces

Bay Leave - 2

Green Chili – 4/5, split half and seedless

Turmeric powder – ½ tbsp.

Chili powder – ½ tbsp.

Cumin powder – ½ tbsp.

Coconut Milk – 250 ml

Garam Masala (a mixture of ground spices) – 1 tbsp

Salt – as required

Ghee – 2 tbsp

Oil – 1 big spoon

Preparation:

Marinate the prawn with salt and turmeric powder and fry on low flame. Keep aside.

Take a pan. Heat oil, add dry red chili, bay leave and onion. Fry onion till it becomes light brown. Add ginger & garlic paste and fry again for 2/3 mints.

Add cumin powder, chili powder. Fry for a while. Add chopped tomato, salt. Again fry for 2/3 mints.

Add coconut milk. Stir for 2/3 mints. Add some water and allow it to boil. Add fried prawn. Can add water if you want more gravy and finally add garam masala, ghee and green chili and cover the lid of the pan for 5 more minutes to retain the smell.


For more Malaikari Recipes:

Prawn Masala in Green Coconut

Vetki Fish Malaikari

Fish Butter Fry

Fish Butter Fry is a famous and common recipe in Bengal. It's simple but one of the testiest snacks. The taste enhances as it is fried on butter instead of oil. In Bangal it is served almost in all special occasion like bithday, wedding ceremony. Also it requires very less ingredients. Try it in your home.

FISH BUTTER FRY

Servings: 4

Ingredients:

Fish Fillets (Any Fish But Boneless) – 8/9 pieces

Cashew/Almond paste – ½ cup

Milk – ½ cup

Egg – 2

Butter – 200 gms

Ginger/Garlic paste – 2 tbsp

Lemon Juice – 1 tbsp

Chili Powder – 1 tbsp

Corn Flour – 1 ½ cups

Pepper Powder – ½ tbsp.

Salt – as per requirement

Preparation:

In a bowl add Ginger/Garlic paste, Lemon Juice, Chili Powder, Cashew/Almond paste and Salt to taste. Add Fish Fillets in that mixture to coat all the fillets and marinate for at least 30 mints.

In a separate bowl mix Corn Flour, Eggs, Milk, Pepper Powder to make a fine Batter.

In a frying pan heat Butter, take fish fillet one by one and deep them in the Batter and deep fry them in medium flame till it turns brown. Keep them on the absorbent paper to soak extra oil.

Your Fish Butter Fry is ready to serve. Serve it with sliced onion, cucumber and mustard sauce.