12 delectable mutton recipes to die for!

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A delectable feast of mutton recipes from popular chefs put together for you! Choose from delicious recipes for starters and mains from our list!

Seekh Banarasi

This mutton appetiser by Chef Shaik Arif Ahmed, Food Story, Pune, is out of the world! Try it out and be prepared to be loaded with compliments!

mutton recipes

Ingredients

  • 1 kg lamb, boneless
  • 200 gm kidney fat
  • 25 gm garlic
  • 15 gm ginger
  • 20 gm chilli powder
  • 10 gm green chilly
  • 25 gm coriander
  • 20 gm rose petals
  • 20 gm fried onions
  • Salt to taste

Method

  1. Mix all the ingredients together and mince it 2 times in a kheema machine. Refrigerate for half an hour.
  2. Mix the kheema again for 5 mins and roll it on a barbecue skewer. Barbecue it for 12 mins.
  3. Serve with mint chutney.

Continue Reading for a crispy mutton appetizer!

Keema Samosa

We say you can enjoy this recipe by Sridhar Sigatapu, executive chef at The Grand Mercure, Bengaluru, at any time of the day.

mutton recipes

Ingredients

  • 100 gm minced mutton
  • 100 gm green peas
  • 50 gm refined oil
  • 20 gm cumin seeds
  • 5 gm onions, chopped
  • 20gm ginger, chopped
  • 5 gm chopped garlic
  • 5 gm pounded coriander seeds
  • 2 gm pounded fennel
  • 2 gm Garam masala powder
  • 2 gm turmeric powder
  • 2 gm red chilly powder
  • 2 gm coriander powder
  • 2 gm chopped coriander

Method

  1. Prepare a dough with refined flour, salt, some dalda and fennel seeds
  2. Rest the dough for sometime
  3. Roll out a small piece of dough into an oval shape using a rolling pin.
  4. Prepare the filling by crackling cumin in oil and sauteeing onion, ginger and garlic.
  5. Add the turmeric, coriander and red chilli powder and cook futher.
  6. Add the minced mutton and mix till all the spices are uniformly mixed.
  7. Add chopped coriander.
  8. Fill this in the pockets and shape into little triangles. Deep fry in oil over medium heat.
  9. Serve with mint and tamarind chutney

Continue Reading for the recipe of Raan-e-Rasha!

Raan-e-Resha

Sink your teeth into another scrumptious mutton recipe by Chef Shaik Arif Ahmed, Food Story, Pune. This is guaranteed heaven on your plate!

mutton recipes

Ingredients

  • 1 leg goat or lamb
  • 4 large onions, roasted without skin
  • 15 gm red chilli powder
  • 2 tsp ginger paste
  • 2 tsp roasted garlic paste
  • 1/3 tsp turmeric Powder
  • 4 tsp dry rose Petals
  • ½ tsp peppercorns
  • 1/2 a cinnamon stick
  • 1 tsp Kebabchini 
  • 2 green cardamoms (elaichi)
  • Juice of 2-3 lemons
  • 200 gm ghee
  • Salt to Taste

Method

  • Take the onions and garlic, peel them and roast them in oven or a tandoor at a temperature of 300 degree Fahrenheit till it turns brown.
  • After roasting, make a fine paste of the onion and garlic in a food processor.
  • Take the Raan, wash it properly and slice with a knife to enable the absorption of spices.
  • Take a big vessel and put the Raan inside it. Except the lemon juice, add all the rest of the ingredients. Marinate for half an hour.
  • Cover the vessel with aluminum foil and cook on a slow fire.
  • After half an hour make a small hole on the foil so that the steam escapes.
  • After 2 hours, separate the gravy and the Raan
  • Strain the gravy and then mix it with the Raan again
  • Place it in the oven with 200 degrees Fahrenheit for half an hour. The Raan is now ready to serve.
  • Sprinkle the lemon juice over it before serving.

To try out a mouth-watering mutton kebab recipe, Continue reading!

Shikampur Kebab

This mutton kebab from Chef Swaminandan, executive chef, Novotel Hyderabad Airport, will be a treat for your taste buds!

mutton recipes

Ingredients

For the patties:

  • 600 gms Mutton cubes
  • 50 gms Channa dal
  • 5 whole red chillies
  • 1 tsp black peppercorns
  • 20 gms whole Garam Masala
  •  50 gms ginger garlic paste
  • 60 ml oil Salt/Pepper to taste
  • 1 tbsp chopped coriander

For the stuffing:

  • 50 gms onions, chopped
  • 2 tsp green chillies, chopped
  • 2 tsp coriander,chopped
  • 1 tsp lemon juice
  • Salt/Pepper to taste
  • 50 gms hung curd

Method

  1. Mix all the ingredients for the stuffing, season and set aside.
  2. Wash and soak the channa dal.
  3. Mix all the ingredients with mutton and cook them in a pan till the mutton is 3/4th done.
  4. Add channa dal and cook till both,  the channa dal and the meat are fully cooked
  5. Grind the above mixture to a fine paste.
  6. Divide this mixture into small dumplings.
  7. Stuff these dumplings with the stuffing mixture and make oval shaped patties.
  8. Shallow fry the patties on a griddle.

Unique mutton curry on your mind? Click on Next page for the recipe!

Nalli Nihari

Want to try out a mutton curry recipe that will make everyone go 'Mmmm'? Then this Nalli Nihari recipe by Chef Girish Kumar. T.V., executive chef, Courtyard by Marriott Pune, is the one to make!

mutton recipes

 Ingredients

  • 1 kg of lamb shank (with bones)
  • 4 medium onions, thinly sliced
  • 2 tbsp besan flour
  • 1 small piece of dry ginger
  • 2 small green cardamoms (elaichi)
  • 2 Bay Leaves (Tej patta)
  • 1 cinnamon stick
  • 2 tsp Garam Masala powder
  • 2 tbsp fennel seeds, ground
  • 1 tsp red chilli powder
  • 2 pinches of nutmeg
  • ½ tsp turmeric powder
  • Salt to taste
  • ½ cup plain yogurt
  • ½ cup ghee or cooking oil
  • ½ tsp black salt
  • 1 tbsp garlic Paste
  • 1 tbsp ginger Paste

For the Garnish

  • 1 medium Onion sliced, fried to brown and dried (or a cup of ready-fried onions)
  • 3 green chillies, chopped
  • 1 two inch piece of ginger julienne
  • A sprig of fresh coriander leaves, chopped

Method

  1. In a pot, heat the ghee or cooking oil. Once it gets hot, add in the sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.
  2. Add in the meat and garam masala powder, plain yogurt, ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.
  3. Add in the nutmeg, cardamom, fennel seeds and black salt. Stir, add in enough water so as to cover meat and cook on low heat (covered) for 2 to 3 hrs.
  4. Once the meat is cooked and tender, add  in the besan flour and cook on low heat for about another 10 minutes.
  5. Garnish with coriander leaves, fried onions, green chillies and ginger.

We bring to you a delicious mutton curry from Barbeque Nation. Continue Reading!

Mutton Saoji

Try this finger-licking delicious Mutton Saoji recipe from the kitchens of Barbeque Nation.

mutton recipes

Ingredients

  • 1 kg mutton, cut that into small cubes
  • 2 medium onions, sliced
  • 2 tbsp ginger-garlic paste
  • 3 tbsp Oil
  • 1/2 cup dry coconut, sliced
  • 3 black cardamoms (Badi elaichi)
  • 3 green cardamoms (elaichi)
  • 2 tbsp coriander seeds
  • 1 tsp Shahi jeera
  • 4 cloves (laung)
  • 10 black peppercorns
  • Cinnamon- stick 1 inch
  • 4 Bay leaves (Tej patta)
  • 7-8 dry red chillies
  • 1 tbsp poppy seeds (khus khus)
  • 1 tbsp dagad phool
  • Salt as per taste

Method

  1. Heat 3 tablespoons oil in pressure cooker.
  2.  Once oil is hot, add sliced onions and sauté till they turn golden brown. Remove from heat and drain the excess oil. Now grind the onions to a fine paste adding little water.
  3.  Now in same oil saute black pepper, dry red chilies, dagad phool, black cardamoms, green cardamoms, shahi jeera, coriander seeds, cloves, cinnamon, bay leaves, poppy seeds and dry coconut. Grind to a fine paste using water.
  4. Once again heat oil in pressure cooker. Add in pieces of mutton in oil and sauté them on high gas till pieces get light brown.
  5. Now add ginger garlic paste, onion paste and ground masala mix well with the mutton pieces. Cook for 5 mins on medium flame. Add salt as per taste and 3 cups water. Mix well.
  6. Boil this gravy, then cover the cooker with a lid. Cook the mutton in pressure cooker for three whistles. Serve hot with bread or roti.

Mutton dishes are not complete if you do not include the Lucknawi Biryani in your spread. Continue Reading!

Lucknawi Mutton Biryani

Feel like a nawab after you relish this briyani recipe from Celebrity Chef Ranveer Brar.

mutton recipes

Ingredients

For garam masala:

  • 1 cinnamon stick
  • 8-10 cloves
  • 2-3 tsp cumin seeds (jeera)
  • 1 tsp fennel seeds
  • 2-3 tsp coriander seeds
  • 1 tsp peppercorns
  • 2 star anise
  • 2-3 mace
  • 2-3 brown cardamoms
  • 3-4 green cardamoms

For mutton marination:

  • 1/2 kg mutton
  • 2-3 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • cashew nut paste
  • a pinch of garam masala
  • 4-5 tsp curd

For cooking:

  • 2-3 tsp salt
  • 3 tsp ghee
  • 2-3  tsp oil
  • 2-3 cups milk
  • Few strands saffron

Method

For garam masala: 

  1. Dry roast all the spices.
  2. Once they are roasted, transfer them to a masala grinder and grind them fine.

For mutton marination:

  1. To half kg mutton, add ginger-garlic paste, turmeric and chilli powder.
  2. Then add cashew nut paste, garam masala, curd and whisk it.
  3. Cover it with the lid and put it in the refrigerator for an hour.

Final Preparation:

  1. Allow the meat to come to room temperature. Season it with salt.
  2. Grease a handi with some ghee and oil. Transfer the marinated meat from the bowl to the handi.
  3. Now stir and cook the meat for a few minutes.
  4. Cover with the lid and simmer it for another half an hour.
  5. Now layer the mutton with cooked rice and pour a little saffron induced milk over it.
  6. Add a little salt, garam masala, roasted onions and ghee over it.
  7. Cover the handi with the lid and weight it down with something heavy. Keep the flame low.
  8. Cook for about half an hour. Serve it hot.

What's hot, spicy and delicious? The Punjabi mutton curry! Click on Next to read the recipe!

Punjabi Mutton Curry

Don't be surprised if  this aromatic lip-smacking mutton curry by Chef Gurbir Singh, Hotel Babylon International, Raipur, gets over before it reaches the dinner table!

mutton recipes

Ingredients

  • 250 gms mutton, cut
  • 3 tbsp oil
  • 2 tbsp ghee
  • 2 green cardamoms (elaichi)
  • 5 cloves, (laung)
  • 1 tbsp black peppercorns
  • 2 cinnamon sticks
  • 1 or 2 Bay Leaves (Tej patta)
  • 2 onions, chopped
  • 2 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1 to 1 1/2 tsp red chilly powder
  • 1 1/2 tsp coriander powder
  • 2 tomatoes, pureed
  • 1/2 cup yoghurt
  • 1/4 tsp Garam Masala powder
  • Salt to taste
  • Fresh chopped coriander

Method

  1. Clean and wash mutton . Keep it aside.
  2. Heat the oil and ghee in a pan. Add the whole garam masalas.
  3. Saute for a minute. Add in chopped onion. Saute till the onion turns light brown.
  4. Add ginger garlic paste and cook to till the raw smell leaves.
  5. Now add all the spice powders mentioned above
  6. Combine well and add tomato pureé. Cook until the oil separates out from the masala.
  7. Add the mutton pieces and mix well. Cook in medium flame for 5 to 6 mins, stirring once in a while.
  8. Add yogurt and cook further for 7 to 8 minutes more. Now add in 2 small bowls of hot water and stir well
  9. Adjust salt and seasonings. Add freshly chopped coriander leaves.
  10. Add garam masala powder and mix well.
  11. Now pressure cook the mutton till 4-5 whistles. Serve hot.

When we say our next recipe is super tasty, we mean it! It is on the next page!

Laziz Gosht Handi

This mutton recipe by Chef Sarika Kamble, Chef De Cuisine, Hyatt, Pune, will have everyone ignoring the other dishes at dinner time!

 

mutton recipes

Ingredients

  • 1/2 kg lamb leg cubes, boneless
  • 500 gm ghee
  • 6 onions, chopped
  • 2 tbsp ginger, crushed
  • 2 tbsp garlic paste
  • 3-5 bay leaf
  • 3 green cardamom
  • 2 cinnamon sticks
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds (whole)
  • 1 tsp mace (javitri)
  • 1 tsp dry ginger powder
  • 1/2 tbsp red chilli powder
  • Salt to taste
  • 5 ripe tomatoes
  • 2 cups yogurt
  • 1 tsp cream

Method

  1. Wash the lamb cubes well and strain excess water.
  2. Heat ghee in a pan and sauté onion till light brown.
  3. Add crushed ginger, garlic paste and sauté.
  4. Next, add all the other spices with the tomatoes and cook for 10-15 minutes.
  5. Add water as required.
  6. Now add the mutton pieces and Cook for 10-15 minutes more.
  7. Add 1 litre water and cook on low flame for 30 minutes, or till tender.
  8. Turn up flame and add yogurt and cream mixed together.
  9. Keep stirring till it comes to a boil, to avoid splitting of yogurt.
  10. Cook till gravy becomes thick and a little dry. Serve hot.

The best recipe to the most perfect Hyderabadi Haleem lies on the next page. You have to find out!

Hyderabadi Haleem

Fill up your senses with this wholesome recipe by Prateek Sadhu, executive sous chef, Taj Lands End, Mumbai.

mutton recipes

 

  • 1 kg Mutton
  • 200 gm broken wheat/ wheat Porridge
  • 4 tsp ginger-garlic paste
  • 1 cup urad daal
  • 1 cup chana daal
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 to 1 1/2 cup curd
  • 2 cups onion, finely sliced
  • 2-3 green cardamoms
  • 2 small cinnamon sticks
  • 4 cloves
  • 1 tsp coriander powder
  • 1/4 tsp Garam Masala powder
  • 1/4 tsp cumin seeds powder
  • 1/2 tsp Black peppercorns
  • 1 tbsp ghee  
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 4 green chillies
  • 1 tomato, finely chopped
  • 1/2 cup cashew nuts
  • Salt to taste
  • Oil as required

Method

  1. Clean, wash and rinse the mutton thoroughly
  2. Soak broken wheat, urad and chana daal in water for 4 hrs. Make sure water should be double the quantity of dal and wheat mixture
  3. Take a pressure cooker, pour 4 tsp oil, add one cup of chopped sliced onions and fry till they turn golden brown
  4. Now add cardamom, cinnamon and clove pieces to the fried onions and fry them for two minutes
  5. Next add mutton pieces in to the cooker. Add turmeric powder, red chilli powder and one cup of water, stir well and close the lid of the cooker
  6. Leave it on a full flame for 15min or 5 whistles.
  7. Once the pressure goes off, open the lid and neatly separate the meat from bones using a table knife and fork
  8. Keep the separated meat pieces in cooker, add one tsp salt, one tsp coriander powder, ¼ tsp Garam masala and jeera powder, 4 green chillies, half cup coriander leaves, 5-6 mint leaves, chopped tomato, curd and a cup of water.
  9. Mix the contents well and close the lid of the cooker and pressure-cook for 20 minutes on high flame.
  10. Meanwhile take an aluminum container and add soaked broken wheat,urad and chana dal mixture in it.
  11. Pour in 2 glasses of water
  12. Add the separated bones to the dal and wheat mixture. Add ¼ tsp turmeric powder, ½ tsp salt and cook for 20 min and keep stirring every minute to get good texture.
  13. Once cooked for 20 min, turn off the flame and mash the mixture for five minutes with wooden churner
  14. Now add the cooked mutton to the dal mixture container. Turn on the stove and cook the mixture in the container on low flame for one hour while stirring for every 3 minutes.
  15. If the mixture became a thick paste and is turns to a golden color, put off the flame. Do not overcook.
  16. Add a tablespoon of ghee in a small container and fry the black pepper corns and mix it with the haleem.
  17. Use the fried onions and cashewnuts as topping and garnish the haleem with coriander leaves.

Chef Gurbir Singh brings yet another splendid Mutton Masala recipe for you. Read on!

Banjara Gosht Masala

The tender meat mixed with aromatic spices makes this dish a melt-in-the-mouth experience! Fresh from the kitchen of Chef Gurbir Singh.

mutton recipes

Ingredients

  • 600 gm Mutton
  • 250 gm onion, sliced
  • 2 black cardamom
  • 5 Cloves
  • 1 inch piece cinnamon
  • 1 nutmeg
  • 1/2 tsp cumin seeds
  • 4 tbsp ginger garlic paste
  • 5 tsp red chili powder
  • 1 bunch spinach, shredded
  • 4 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 cup curd
  • 1/4 cup Oil
  • Coriander leaves, for garnish

 Method

  1. Heat oil in a pressure cooker, add all the whole spices.
  2. Add ginger garlic paste and sauté for a while.
  3. Add shredded spinach and sauté for sometime.
  4. Add the spice powders and mutton and fry for 5 minutes. When the color of mutton turns light brown, add the beaten curd and adjust the seasoning.
  5. Close the pressure cooker and cook for 10 minutes in medium heat or until the meat is cooked.
Image source:Reenesrecipe

Imagine yourself sitting under a beach shack and digging into the perfect mutton recipe. Click to continue reading!

Konkan Mutton Curry

This recipe from the kitchens of Barbeque Nation will bring the coast on your plate. Enjoy!

mutton recipes

Ingredients

  • Mutton (tender cut into medium pieces) retain the fat aside
  • Wash apply salt , 1 tsp ginger garlic paste and keep aside

For the masala:

  • 1 cup coconut fresh & scraped
  • 1 medium onion, sliced
  • 1 medium tomato, chopped
  • A few sprigs of coriander
  • 10 green chillies
  • 10 pods garlic
  • 1 inch piece ginger
  • 1 (2 inch) cinnamon stick
  • 6 green cardamoms
  • 1 tsp cumin seeds
  • 5 cloves
  • 2 Star anise
  • 1 cup water

For the curry:          

  • 30 ml sunflower oil 30 ml
  • Mutton fat
  • 1 medium onion, chopped
  • 1/2 tsp turmeric Powder

Method

  1. In a nonstick pan roast all the whole masalas and keep aside. In the same pan roast the coconut till light brown. Now add the green chillies and chopped onion.
  2. In a food processor, put in the roasted coconut mixture, roasted whole masala, water and grind it to a fine paste.
  3. In a deep pan heat oil and fry the mutton fat. Allow the fat to release the oil and fry the chopped onions, fry the onions till  brown.
  4. Add the ground masala paste cook till the raw flavor is gone, then add the marinated mutton pieces, salt and cook till the meat is cooked well. Serve with roti, rice or hot dosa.

 

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