Ingredients Required For Preparing Mutton Nihari – Nihari Gosht

• 1 kg meat
• 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 – fried and ground
• 1 tsp onions – fried and ground
• 3 tbsp yoghurt – beaten
• 2 tsp gulab-jal
• 2 tsp garam masala
• 1/2 tsp nutmeg-cardamom powder
• 1/2 tsp saffron – soaked in water
• salt to taste
• few drops of itar
• wheat dough for dum
• fresh coriander and ginger juliennes – to garnish

Method For Preparing Mutton Nihari – Nihari Gosht

1. Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
2. Add the meat and sauté till lightly fried. Now add salt and turmeric and mix well. Pour in the water, cover the pan and cook.
3. When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.
4. Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.
5. Again, cover and cook for 2-3 minutes.
6. Now transfer the meat in a heavy bottom pan and strain the gravy. Add few drops of itar and cover the pan.
7. Seal it with the wheat dough and cook on slow fire. Once done, garnish with fresh coriander and ginger juliennes and serve.

Ingredients Required For Preparing Mutton Masala Curry

• 500 g – mutton, cut into serving portions
• 100 g – beaten curds
• 3 – big onions
• 8 flakes – garlic
• 1″ piece – ginger
• 3 – red chillies, broken
• 1 tsp – coriander powder
• 1 tsp – garam masala
• 1 tsp – ground cumin seeds
• 1/4 tsp – cardamom powder
• 1 tsp – sugar
• a few sprigs coriander leaves
• salt to taste

Method For Preparing Mutton Masala Curry

1. Grind onion and ginger to a paste. Grind garlic separately, blend in 1/2 cup water and pour over the mutton and set aside for half an hour.
2. Heat 75 g mustard oil and add onion paste, mutton all the spices, salt, sugar and curds.
3. Mix well, cover tightly and cook over a slow fire till the mutton is tender, then remove the lid and fry till the mutton turns a rich brown colour and the oil floats to the top.
4. Remove from fire and serve decorated with coriander leaves.

• 1 kg mutton cubes
• 1 1/2 tbsp ginger paste
• 1 1/2 tbsp garlic paste
• 3 tbsp raw papaya paste
• 1 tsp royal cumin seeds
• 1 tsp black pepper powder
• 1 tbsp kachri powder
• 1 tsp pathar ke phool powder
• 1 tbsp kabab chini powder
• 1 tbs rose petal powder
• 1 tsp red chilli powder
• 3 tbs hung curd
• 1 1/2 tsp garam masala
• 1/2 tsp green cardamom powder
• 1 tsp coriander powder
• 2 tsp poppy seed paste – boiled and ground
• 2 tbsp coriander and mint leaves
• 1 tsp green chillies
• desi ghee
• salt to taste

Method for Preparing Mutton Boti Kebab

1. In a thick bottomed dish, marinate the mutton cubes with the garam masala, salt and red chilli paste, ginger and garlic paste, mix together.
2. Add the rest of the dry masalas and raw papaya paste and mix again. Then add the curd and continue mixing.
3. Add the coriander green chillies and mint leaves, mix it and leave to marinate for at least 1 hour.
4. Now cook the marinated mutton cubes on a slow fire for 20-30 minutes.
5. Put the cubes on a skewer and pan grill them with a bit of ghee for 6 -7 minutes. Serve hot with onion rings and mint chutney.

• 500 g minced mutton
• 1 cup peas-shelled
• 1 cup grated onions
• 2 cups chopped tomatoes
• 1 tsp ginger paste (1 tbsp chopped)
• 1 tsp garlic paste (1 tbsp chopped)
• 2 tsp cumin seeds
• 1 tsp garam masala
• 1 tbsp salt
• 1 tbsp powdered coriander seeds
• 1/2 tsp turmeric
• 1/2 tsp powdered red pepper
• 1/2 tsp powdered black pepper
• 2 bay leaves
• 1/2 cup (120 g) oil
• 1 tbsp chopped coriander leaves

Method For Preparing Keema Mattar

1. Heat oil and add the cumin seeds.
2. When the seeds splutter, add the garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till the fat separates.
3. Add the tomatoes and continue to stir-fry till the fat separates once again, then add the salt, coriander, turmeric, red and black pepper.
4. Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat.
5. Continue to stir fry, till the keema is almost cooked through.
6. Add the peas and cook till fat separates once again.
7. Serve hot, garnished with coriander leaves.

• 500 gms Mutton, cubed
• 1 Ginger
• 2 Garlic flakes
• 3 Onions (medium)
• 1/2 Cup raw papaya
• 1 tsp White pepper
• 1 tsp Coriander seed (roasted)
• 1/2 tsp Red chilli powder
• 1/2 Cup oil
• Fresh coriander leaves

Method For Preparing Handi Kebab

1. Grind ginger, garlic and papaya to make a paste.
2. Chop the onions.
3. Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder.
4. Marinate the mutton in this mixture for a night.
5. Heat the oil and fry chopped onions till they turn golden brown.
6. Add marinated mutton and water.
7. Put it over the heat till it gets cooked.
8. Adorn with fresh coriander leaves.

• 5 tbsp of oil
• 700 gm mutton
• 1 tsp roughly ground garlic
• 1/2 bowl water
• 1 tsp salt or to taste
• 3-4 cloves
• 2-3 whole green cardamom
• 2-3 cinnamon sticks
• 2 tsp curd
• 1 tsp garam masala
• boiled rice
• food colour and saffron (Optional)

Method For Preparing Mutton Biryani

1. Heat oil in a pan, add the garlic and stir. Add the mutton and water and stir again.
2. Now add the salt, cloves, cardamom, cinnamon curd and garam masala. Stir well, cover and cook for about one hour.
3. Then add the rice, if needed add some more water.
4. Add the colour and saffron, cover the dish and seal the sides with dough.
5. Cook till well done and serve.