Mutton Meat balls (snack)

The meatballs were so fragrant and melt-in the mouth, that they could be eaten just fried, with a dip.

Minced mutton - 300 gms
Bread crumbs - 1/2 cup
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Dried oregano - 1/4 tsp

Heat a small wok / kadai and add

Oil - 1 tsp

Now saute
Onion - 1 small(chopped very very fine)
Garlic - 2 cloves (finely chopped)
Green chilly - 1 (finely chopped)
Celery - 1 stalk (chopped fine - may include leaves too, if fresh)


Add the sauted onions etc to the minced meat.
Add about 1 tbsp of grated cheddar (I used a cheddar-mozzarella mix)

Mix well, add salt to taste and roll into small lemon-sized balls.

I made spaghetti and meatballs, though it would be a stretch calling them balls since my daughter was a bit cranky and i rolled the balls with just one hand, while carrying her!!!

OOPS!!! I did forget to mention this and hadn't noticed it till my mom mentioned this.. shallow fry the balls. The outsides are crisp and the insides are tender and melt-in-your mouth.
And I did keep aside some of the meat mixture to make into Kebabs for another day...

Mutton kheema with mushrooms

This recipe came out really well..I usually make mince with green peas and potatoes, but I got these really fresh mushrooms and decided to make a few changes in the recipe.

Mutton mince (kheema) - 500 gms
Onions - 2 (cut very fine)
Celery - 1 stalk(cut fine)
garlic - 3 cloves (crushed)
Tomatoes - 2
Tomato ketchup - 2 spoons
Turmeric powder - 1/2 tsp
Chilli powder - 2 tsp
Coriander powder 1 1/2 tbsp
Garam masala powder - 1 tsp
Green chillies - 2 (sliced)
Mushrooms - 200 gms(sliced_
Pepper - crushed - 1/2 tsp
Oil (1 tbsp)
Salt to taste

Heat a wok, heat oil, add the onion, garlic and green chillies sliced.

Add the turmeric powder, chilli powder and coriander powder ( if mixed with water and made into a paste, the frying will go better) fry till the oil separates.

Now add the mutton mince and mix well. keep stirring to fry it very well.

Then add the tomatoes and celery Put a lid and let the tomatoes soften.

Now add the garam masala powder, tomato paste, mushrooms and pepper powder. keep the lid on, add water if required. I did not want it too watery.

Once the oil comes on top, it is done.

Garnish with chopped coriander leaves.

Superb with rice and raita or rotis.

Mutton fry

I made this fry in this particular way to get some stock for soup. this way, all the fat would go into the stock, and hopefully into my daughter who is looking decidedly skinny.

Also I hoped, by doing this, it would keep my husband and I from consuming that much less fat.......yeah FAT chance!!

Mutton - 1 kg
Garlic - 1 pod (peeled and lightly crushed)
pepper corns - 1 tsp
Turmeric - 1/2 tsp
Salt - 1 tsp

Pressure cook all of the above with 1/4 cup water . Wait for 4 whistles and take off the stove.
Wait for the steam to release.Separate the liquid and the meat pieces...all the garlic and peppercorns maybe taken with the meat.

Heat a kadai/ wok, and add in the same order

Oil - 1 tbsp
Onions - 2 (chopped into cubes)
Curry leaves - As much as you like
Green chillies - 2 (slit)
Dried red chillies - 5-6 (broken into pieces)
Chili powder - 1 tsp
Coriander powder - 1 tbsp

Saute well till the raw smell is gone. Now add

Steak sauce - 2 tsp (or more according to choice)
Garam masala powder (I powdered mine fresh)

Add the mutton pieces to ths till the masala is coated well, add salt to taste, since only 1 tsp was added .Put the lid and wait for 10 minutes, now add some sliced tomatoes(optional) and put off the stove.

Garnish with more curry leaves and/or coriander leaves.

Mutton Biryani - Chettinad style

Mutton - 1/2 KG
Onions - 3 large (sliced thin)
Green Chillies - 3 (slit in half)
Tomatoes - 2 large (sliced)
Garlic cloves - 5 (crushed)

whole spices
cloves - 5nos
pepper corns - 1 tsp
Cinnamon sticks - 2 inch
cardamom - 5 nos
1 bay leaves

Marinate the mutton for 1 hour ...
1/2 cup curd,
2 tsp ginger-garlic paste,
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp garam masala powder
salt to taste

Soak 1 and 1/2 cups rice for 1/2 an hour and drain.(may add a half cup more)

Brown the sliced onions, keep aside half for later.
In a pressure cooker, heat 1 tsp oil and add the whole spices..once they release the flavour, add the brown onions, add just the mutton pieces and slightly cook them, add the tomatoes, green chillies and the crushed garlic, add the marinade and pressure cook the mutton..I waited for 3 whistles.

Lightly fry 2 tsp coriander powder and keep aside

Once all the steam settles, empty the mutton into a vessel. Layer the remaining browned onions and half the rice add the mutton pieces ,the coriander powder and add the rest of the rice. Now take the gravy and measure it with the same cup/measure as the rice. Liberally add mint leaves throughout the layers. Add boiled water to make the liquid nearly double the quantity of rice. (I put in 2 and 3/4 of liquid)
I have found that a little less than double is always better, especially in a cooker.

Instead of boiled water, add warm milk with a pinch of saffron for added flavour
Two whistles, and wait 20 minutes before removing the lid.

Mutton Curry - Our Family Recipe

I guess every family has a recipe that is a favourite with all their friends. When we invite our friend home, they always want to know if mutton is on the menu!!!!

So to keep up the tradition, my brother and I have also learned to make it the same way..usually, whenever I get a recipe, I would put my twist on things, but this is one recipe that I do exactly the same everytime...

So here goes...

Mutton - 1 kg (cut, cleaned)
Marinate the mutton in 1/2 a cup of curd and salt to taste. Keep for 1 hour or more

Bay leaves - 2 nos (whole)
Onions - 3 large (slice)
Green chillies - 5 (slit)
Garlic - 1 full pod (slice)
Ginger - 1 and 1/2 inch (slice matchstick size)
Curry leaves - 1 handfull and more
Coriander leaves (chopped for garnish)
Tomatoes - 3 medium (sliced)

Dry roast on a low flame and grind coarsely,
Cumin seeds - 1 tsp (perum jeerakam)
Pepper corns - 1 tsp
Cinnamom - 1 inch pieces - 2 nos
Cardamom - 4 nos
Cloves -4 nos
Jathipathri (mace) - 1 small piece
Star Anise - 1/2

Mix together and add water to make a paste of
Coriander powder 2 tbsp
Red chilli powder 1and 1/2 tsp
turmeric powder 1/2 tsp



Heat 1 tbsp of cooking oil in a deep bottom pan, add the sliced onions and half of the curry leaves. Then add the bay leaves (optional). Once the onions are golden, add the sliced chillies, garlic and ginger, saute until the raw smell goes and by this time, the onions should start to brown.

Add the paste made out of the powders and saute on a medium flame till the oil starts to surface. Add tomatoes to this till they soften.

Now,add the marinated pieces of the mutton, hold the marinade. Once the meat is mixed well with the other ingredients, add the powdered garam masala, then the marinade. If you wish for more gravy, 1 cup of boiled water maybe added.I prefer not to add water. We sometimes add potatoes at this stage.

Wait till the gravy starts to boil, then lower the flame, cover well, and let it cook. When the meat is really tender, the oil floats on top. Check the salt at this stage and add more if needed.

Garnish with the rest of the curry leaves and coriander leaves. Put off the fire, leave the lid on half covered, and wait for 10 minutes..this is to let the flavour of the leaves steep.

Serve while still hot with parathas, Kuboos, chappatis, fried rice, etc etc..