3 Delicious Mutton Recipes One Needs to Try This Ramzan

On the special occasion of Ramzan, Chef Kaleem Qurashi from ITC Fortune Resort Heevan, Srinagar shares some of the best Mutton recipes we can try at the comfort of our home. Awadhi Gosht Korma – Non-Vegetarian A delectable preparation of Mutton in Lucknowi style Awadhi Gosht Korma    Ingredients:-

• 1 Kg Mutton
• 2 tbsp Refined oil
• 3-4 Green cardamom
• 1 tsp Whole cinnamon
• 2 Black cardamoms
• 2-3 Bay leaves
• 1 tsp Turmeric powder
• 1/4 cup Water
• 1 tsp Ginger-garlic paste
• 1 tsp Coriander powder
• 1 tsp Red chilli powder
• 1 tsp Garlic (ground), fried
• 1 tsp Onions (ground), fried
• 3 tbsp Yogurt (beaten)
• 2 tsp Gulab jal
• 2 tsp Garam masala
• 1/2 tsp Nutmeg-cardamom powder
• 1/2 tsp Saffron, soaked
• to taste Salt
• Few drops Itar
• For dum Wheat dough
• To garnish Fresh coriander and ginger juliennes

  Cooking Method: - 1. Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves. 2. Add the meat and saute till lightly fried. 3. Add salt and turmeric and mix well. 4. Pour in the water, cover the pan and cook. 5. When it starts boiling, add ginger- garlic paste, coriander powder, red chili, garlic paste and onion paste. 6. Mix well and add yogurt, Gulab-Jal, garam masala, nutmeg, and cinnamon powder and saffron. 7.Cover and cook for 2-3 minutes. 8. Now transfer the meat in a heavy bottom pan and strain the gravy. 9. Add a few drops of itar and cover the pan. 10. Seal it with the wheat dough and cook on slow fire. 11. Once done, garnish with fresh coriander and ginger juliennes and serve. Goes well with Shirmal /Varki Paratha   Haleem Mutton Recipe – Non-Vegetarian     Traditional minced lamb preparation pounded with wheat, barley, lentil, and spices Haleem Mutton Recipe Ingredient:-

• 1/2 cup of ghee
• 1 cinnamon stick
• 4 clove
• 3 green cardamom
• 2 bay leaves
• 1/2 gm of rose petals
• Few strings of khus ki jhad
• 120 gm of onion
• 1 Tbsp of ginger & garlic paste
• 30 gm of lapsi ( daliya ) soaked ( raw)
• 150 gm of mutton leg ( boneless )
• Black pepper pd to taste
• 1 & 1/2 cups of curd
• 2 tsp of coriander whole
• 1/2 tsp of javitri elaichi pd.
• 2 tsp of yellow chilli pd.
• 2-3 ml of rose water
• 20 gm of cashew nut
• 1/2 bunch of mint leaves
• 1 gm of saffron water in 30 ml of warm milk
• 2 cups of stock
• Salt to taste
• 1/2 bunch fresh coriander leaves

  Cooking Method:

1. In a handi pour ghee, add sliced onion and sauté till translucent and add ginger garlic paste.
2. Fry half a cup of onions & keep aside (for garnish)
3. Now add mutton leg boneless cut into 1/2 cm cubes and sauté for a minute or 2. And then add lapsi (soaked in water).
4. Pour in 2 cups stock, make a bouquet garni with a cinnamon stick, rose petal, coriander seed, cloves, green cardamom, bay leave, khus ki jhad and put it in the handi and cover with a lid and cook on a medium flame till the mutton becomes tender.
5. Add curd, yellow chili, black pepper, cashew nut paste, rose water, saffron water, salt to taste and cook till mutton is cooked.
6. Serve hot with chopped mint leaves, coriander chop, cashew nut fry, onion fry & a dollop of ghee.

  Galauti Kebab – Non-Vegetarian A mouth melting preparation of milk-fed lamb to savor the taste buds Galauti Kebab  Ingredient:-

• 1/2 kg minced mutton (use mutton leg or mutton shoulder which is very fine and reddish in color, double minced)
• 1/2 tsp salt
• 1/2 tsp red chilli powder
• 1/2 tsp kebab chini powder
• 1 tsp raw papaya paste (helps to tenderize the meat)
• 1/2 tsp garam masala powder
• 1 tsp ginger and garlic paste
• 1/2 tsp saffron (mixed in warm milk)
• 1 tsp browned onion, paste
• 1 tsp coriander leaves
• 1 tsp gram flour (besan)
• 1 tsp desi ghee
• 1 tsp gulab jal
• A dash of ittar (a natural perfume oil derived from botanical sources)
• 1 tsp ghee to fry the kebabs

  Cooking Method: 1. Add to the minced meat, salt, chilly, kebab chini, green papaya paste, garam masala, ginger-garlic paste, onion paste, saffron, desi ghee, Gulab jal and a dash of ittar. 2. Mix all together and very finely. Mixing is a very important part of this recipe. 3. Once done, heat 1 tsp ghee in a pan. Make flattened rounds of the mixture. You can use little water so that the meat does not stick to your hands. 4. Fry the kebabs. 5. Serve hot. Goes best with sheermal or Mughlai parantha. For more such interesting recipes, follow us on Facebook, Instagram, and Twitter. Download our magazine Spunky Indian for more exclusive stories.