Sure! Here are a few more recipes featuring mutton, each with its own unique flavor profile and preparation method.
1. Mutton Korma
Ingredients:
- 500 g mutton, cut into pieces
- 2 large onions, finely sliced
- 1/2 cup plain yogurt
- 1/4 cup cashew nuts, soaked and blended into a paste
- 1 tablespoon ginger-garlic paste
- 2 tablespoons ghee or oil
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon saffron strands (optional)
- 1/2 cup warm milk (for saffron)
- 1/2 cup water or mutton stock
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
Instructions:
- Prepare Onions:
- Heat ghee or oil in a pan. Fry the sliced onions until golden brown and crisp. Remove half for garnishing.
- Cook Mutton:
- In the same pan, add ginger-garlic paste and cook for 2 minutes. Add mutton pieces and brown them on all sides.
- Add Spices:
- Stir in turmeric powder, coriander, cumin, garam masala, and red chili powder. Cook for 5 minutes until the spices are well incorporated.
- Add Yogurt and Cashew Paste:
- Lower the heat and mix in the yogurt and cashew paste. Cook until the oil starts to separate.
- Simmer:
- Add water or mutton stock. Bring to a boil, then reduce heat and simmer until the mutton is tender (about 1.5 to 2 hours). If using a pressure cooker, cook for 20-25 minutes.
- Finish:
- Stir in saffron milk (if using) and adjust seasoning. Garnish with fried onions and fresh coriander leaves.
- Serve:
- Serve hot with naan, roti, or rice.