MUTTON FRY RECIPE | SPICY MUTTON FRY RECIPE | MUTTON ROAST RECIPE
Mutton Fry Recipe | Spicy Mutton Fry Recipe | Mutton Roast Recipe | Mutton Masala Fry Recipe | Mutton Pepper Fry | Mutton Fry Hyderabadi | Tala Hua Gosht
Ingredients for Mutton Fry:
- Mutton/Goat meat with bones- 500 gms
To be pressure cooked with:
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
- Ginger garlic paste- 2 tsp
- Water- 200 ml
- Onions, sliced- 2 medium (150 gms)
- Green chillies, halved & slit- 2
- Curry leaves- 2 sprigs
- Red Chilli powder- 1 tsp
- Coriander powder- 2 tsp
- Fennel powder- 1 tsp
- Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Crushed pepper- 1/4 tsp
- Refined oil- 4 tbsp
- Salt for seasoning - 1/4 tsp
Preparation:
- Pressure cook the mutton pieces with the items indicated for 4 whistles. Alternatively, add all the items in a pan & cook covered on low heat for 45-60 mins till the meat is tender.
- Once the meat is tender strain the pieces and set the mutton stock aside for use later.
- Slice the onions and cut the green chillies.
Process:
- Heat oil in a kadai or pan. Add the curry leaves and give a stir. Add the cut green chillies & again stir.
- Now add the sliced onions and fry on medium heat for 10 mins till light brown.
- Add the strained boiled mutton pieces (without the stock) and mix & fry on high heat for around 2 mins.
- Add the red Chilli powder, mix & fry on medium heat for 1 min.
- Now add the mutton stock and mix & fry on high heat for 7-8 mins. Fry till the liquid nearly dries up.
- Add the coriander, fennel, Garam masala powders & crushed pepper, mix and add a splash of water (2 tbsp).
- Fry on medium heat for 3-4 mins till the masala coats the mutton pieces well.
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Sukka Mutton | सूखा मटन | Sanjeev Kapoor Khazana
Mutton pieces cooked in freshly ground spicy masala to make this traditional popular recipe.
SUKHA MUTTON
Ingredients
1 kilogram mutton, cut into 2 inch pieces on the bone
Stock
2-3 tbsps oil
2 medium onions, finely chopped
Salt to taste
½ cup mutton fat, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
½ tsp turmeric powder
Brown masala paste
2-3 tbsps oil
1 inch cinnamon stick
12-15 black peppercorns
1 black cardamom
2 star anise
1 tbsp cumin seeds
2 bay leaves
¼ cup coriander seeds
1½ cups grated dried coconut
2 tbsps white sesame seeds
1 tbsp poppy seeds (khas khas)
Green masala paste
2-3 tbsps oil
2 inch ginger, roughly chopped
15-20 garlic cloves
3 medium onions, sliced
Salt to taste
3 medium tomatoes, sliced
1 cup fresh coriander leaves
Sukha gravy
2-3 tbsps oil
3 medium onions, finely chopped
Salt to taste
¼ tsp turmeric powder
2 tsps Kashmiri red chilli powder
1 tbsp kanda lasoon masala
2-3 tbsps chopped fresh coriander leaves
½ lemon
To serve
Bhakris as required
Method
1. Heat oil in a deep pan. Add onions and salt and mix well. Cook till translucent.
2. Add mutton fat and mix, cook on high heat for 2-3 minutes. Add ginger paste and garlic paste and mix well. Cook for 1-2 minutes.
3. Add the mutton and sauté on high heat for 3-4 minutes. Add turmeric powder, mix and cook for 1-2 minutes.
4. Stir in 6-7 cups water and cook till the mixture comes to a boil. Reduce the heat to medium, cover and cook for 30-35 minutes.
5. To make the brown masala paste, heat oil in a pan. Add cinnamon stick, black peppercorns, black cardamom, star anise, cumin seeds, bay leaves and coriander seeds and mix well.
6. Add dried coconut and white sesame seeds and continuously stir till the mixture turns golden brown. Add poppy seeds, mix and cook for 1 minute.
7. Transfer the roasted mixture on to a plate and allow to cool slightly.
8. Put the mixture in a mixer jar and grind to a coarse paste.
9. To make the green masala paste, heat oil in another pan. Add ginger and garlic and mix well. Cook for 1 minute.
10. Add onions and salt and mix well. Cook till golden brown.
11. Add tomatoes, mix and cook till soft and pulpy. Switch the heat off and allow to cool completely.
12. Transfer the mixture into a mixer jar, add coriander leaves, and grind well. Add ¼ cup water and grind to a fine paste.
13. Strain the mutton into a large bowl. Reserve the stock.
14. To make the sukha gravy, heat oil in another pan. Add onions and salt and mix well. Cook till golden brown.
15. Add half of the brown paste and half of the green masala paste and mix well. Reserve the remaining paste for tambda rassa and pandra rassa. Add turmeric powder, red chilli powder and kanda lasoon masala and mix well.
16. Add 1½ cups mutton stock and mix well. Cook till it comes to a boil.
17. Stir in the cooked mutton. Add coriander leaves and mix well. Squeeze the juice of lemon and mix.
18. Switch the heat off, transfer the mixture into a serving bowl, serve hot with bhakris.
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AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE
AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE
#MuttonCurry #MuttonMasala #MuttonGravy #SimpleMuttonCurry #EasyMuttonCurry #MuttonCurryThekitchen
రాయలసీమ స్పెషల్ ఎండు ముక్కల పులుసు/Dry mutton curry in telugu/yendu mukkala pulusu
dry mutton curry in telugu
MUTTTON SUKKA | MUTTON CHUKA | MUTTON FRY RECIPE | MUTTON VARUVAL
Mutton Sukka | Mutton Chukka | Mutton Fry Recipe | Mutton Varuval | Mutton Pepper Fry | Spicy Mutton Fry | Spicy Mutton Sukka | Mutton Chukka Recipe | Mutton Sukka Recipe
Ingredients for Mutton Chukka:
- Mutton - 500 gms (mostly boneless)
To Pressure Cook mutton:
- Turmeric Powder- 1/2 tsp
- Salt- 1 tsp
- Water- 200 ml
- Oil- 1/2 tbsp
To make Masala Powder:
- Coriander Seeds- 2 tsp
- Black Peppercorns- 1.5-2 tsp (as per preference)
- Cumin Seeds- 1/2 tsp
- Fennel Seeds- 3/4 tsp
- Red Chillies- 2
- Cloves- 3
- Cinnamon- 2
- Green Cardamom- 2
Other Ingredients:
- Small Shallots, halved or thick slices- 150 gms after peeling
- Curry leaves- 2 sprigs
- Green Chillies, slit- 3
- Ginger Garlic paste- 2 tsp
- Chopped Coriander - 3 tbsp
- Salt for seasoning
- Oil- 4 tbsp
Preparation:
- Take a pressure cooker and add the mutton, turmeric powder, salt, little oil and water. Pressure cook up to 4 whistles till mutton is tender. Alternatively, add all the items in a pan and cover & cook for around 45 mins till meat is tender.
- Take a pan and add all the spices to make the masala powder. Dry roast on low heat for 2-3 mins. Set aside to cool and grind to a coarse powder.
- Peel the shallots and cut them into halves. In case the shallots are big, make quarters or thick slices.
- Slit the green chillies and chop the coriander leaves.
Process:
- Heat oil in a pan & add the shallots. Fry on medium heat for 1-2 mins and add the slit green chillies and curry leaves. Continue to fry on medium heat for another 5-6 mins till the shallots are translucent and light brown at the edges.
- Now add the Ginger Garlic paste and fry on low heat for 2 mins.
- Add the boiled mutton along with the stock and give a mix. Bring to a boil.
- Add the masala powder made in the grinder earlier and give a mix.
- Fry this on high heat for around 6-7 mins till all the stock is absorbed and the mutton is fried and becomes dark in colour.
- Check and add salt for seasoning if needed at this stage.
- Add the chopped coriander leaves and fry on high heat for 1-2 mins till oil separates.
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Hyderabadi TALA HUA MASALA GOSHT | Chatkara Mutton Fry - Bakrid Recipes
#muttonfry #hyderabaditalahuagosht #friedmutton #bakridrecipes #talahuagosht
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INGREDIENTS
Mutton - 400 gm
Ginger garlic paste
- 2 tblspn
Red chilli pdr - 2 tspn
Blacknppr pdr - 1 tspn
Salt
Coriander pdr - 1 tspn
Garam masala - 1 tspn
Turmeric pdr - 1/2 tspn
Chat masala - 1/2 tspn
Onion - 1/2
Curd - 150 gm
Oil - 1/4 th cup
curry leaves
Coriander leaves
Green chillies
Lime juice
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