Tag Archives: mutton recipe

Jun21

Haleem / Hyderabadi Haleem / Haleem in Pressure cooker / Ramadan special – Exotic Recipe

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After a month time, here comes our Exotic Wednesday – with an Exotic Recipe, due to RAMZAN / RAMADAN/ IFTAR festival, I have shared the making of Haleem. Haleem or Daleem is a popular Middle Eastern stew. It varies from region to region, but traditionally it is cooked with wheat, barley, lentils and meat, particularly Lamb / Mutton pieces.

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Haleem / Hyderabadi Haleem recipe / How to cook Haleem at home

Haleem can also be prepared with Chicken, but traditionally it is prepared only with lamb meat. It is slow cooking dish which takes more than 4 hours of cooking. But as of our fast and modern today’s world, I have prepared it in pressure cooker. But it took almost 2 hrs of preparation, I would say that it’s worth spending time for such a heavenly dish.

Haleem can be served along with nan, roti or any Indian Flat bread, it can also be consumed as such. I like to have Haleem as such and never look out for any rice or breads. As Haleem possess, a paste like texture with the flavors of spices, it is easy to consume and digest.

Taking it to Fiesta Friday #177 hosted by Angie@thenovicegarderner

CLICK HERE for more Ramzan / Ramadan recipes / Iftar recipes and CLICK HERE for more Briyani recipes.

Usually Haleem is prepared only with the lentils, wheat, barley, mutton and ginger-garlic and remains pale white in color. But I like to blend them with little spiciness and so infused little chilli powder, turmeric powder and Garam Masala. So I have shared both the versions of Haleem. It is most popular among the people of Hyderabad, Bangladesh, Middle East and Pakistan.

Haleem is prepared in Hyderabad during the Ramadan month and is transported all over the world. It is sold as a snack food and street food in Pakistani bazaars throughout the year.

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Haleem / Hyderabadi Haleem recipe / How to cook Haleem at home

Must to try for all the non-vegetarians, it all looks difficult but it’s very simple and easy to make. Also Haleem can be served by topping it with fried onions, fresh coriander leaves, lemon slices, boiled egg, finely chopped mint leaves and thinly sliced ginger root.

Making of Haleem –

 

 Already I shared text recipe, a year back during Ramzan – CLICK HERE for the text recipe and refer the below video for the making of Haleem, and check over the color and texture.

Sep30

Laal Maas – Rajasthani Cuisine

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Laal Maas is a traditional red fiery curry prepared with goat/lamb, and one among the popular food in Rajasthani Cuisine. I have tried out Laal Maas few months back, never too pictures to update in blog. But this time recently I have been to Kava – Fairfield for their Marwari Food Festival, had Laal Maas and this wanted my hubby to prepare it again for him.

An easy, simple, delicious and heavenly dish for all the non-vegetarian (Meat Lovers). I have two types of red chillies, one is the regular one and the other in the byadagi chilli which gives color and is less spicy. In case you don’t get byadagi red chillies, you can substitute the recipe with regular red chilli powder and Kashmiri red chilli powder.

Taking this to Fiesta Friday, hosted by Angie@thenovicegarderner.

Goes out well with Naan, roti, pulao or any Indian flat breads. I have paired it with my all-time favorite Coconut milk rice.I have referred Chef Kunal Kapoor recipe for the making. Give a try…

Laal Maas

Laal Maas

Ingredients:

  • Mutton – 500 gm
  • Dry red chilli – 5 nos
  • Byadagi red chilli – 8 nos
  • Ginger-garlic paste – 5 tbsp
  • Curd / Yogurt – 1 cup or 5 tbsp
  • Garlic cloves – 8 nos
  • Onions – 250 gm
  • Cloves – 8 nos
  • Mustard oil – 4 tbsp
  • Ghee/Clarified buter – 1 tbsp
  • Salt to taste

Making of Laal Maas:

Preparation:

  • Chop the mutton to medium pieces, clean and keep it aside.
  • Soak red chillies in water for 15 to 20 mins, Grind them to a fine paste and keep it aside.
  • Peel the garlic and finely chop them into pieces.
  • Peel and thinly slice the onions (lengthwise).
  • Heat a pressure-cooker or a heavy bottomed vessel, pour the mustard oil, keep in high flame, and wait until the oil starts to smoke.
  • Remove from fire and bring it to room temperature, once it starts smoking.
  • Heat the oil, once it comes to room temperature, add cloves and onions, and cook until the onions turn brown in color.
  • Add the mutton pieces and cook for 5 mins in high flame.
  • Add the ginger-garlic paste and cook for 5 mins in high flame.
  • Pour the yogurt/curd followed by salt and cook in medium flame for 3 mins and simmer until the oil separates.
  • Pour a cup of water, cover and cook or pressure-cook for 3 to 4 whistles until the mutton pieces are cooked.
  • Meanwhile heat ghee/clarified butter in a small kadai, add the garlic pieces and cook until they start brown in color.
  • Open the lid, pour this garlic to the curry once when the mutton pieces are cooked.

Serve hot with any Indian flat breads or pulao.

 
Aug9

Perfect Mutton (goat) Gravy for Biryani / Side dish for Mutton Briyani / Briyani Kulambu recipe

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A perfect mutton gravy for Mutton Biryani, with very few ingredients which are available as default in all the Indian kitchens. A very easy, simple, less time consuming and finger licking gravy which goes out well with biryani, pulav, Idly, Dosa and Idiyappam. You can adjust the spice level, if you want it to be spicier. Let me share the recipe…

Mutton Gravy for Biryani

Mutton Gravy for Biryani

Ingredients:

  • Mutton – ½ kg
  • Onion – 3 nos
  • Ginger (1 “inch pieces) – 1 no
  • Garlic – 6 cloves
  • Tomato – 1 no
  • Flavored Spices (cinnamon, cloves, cardamom, star anise) – Each 2 pieces
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Sesame oil – 1 tbsp
  • Salt to taste

Making of Mutton Gravy –

Preparation:

  • Clean the mutton pieces, drain the water and keep it aside.
  • Peel and finely chop the onions and tomato, keep it aside.
  • Crush the ginger-garlic using mortar and pestle. Keep it aside.
  • Heat oil in a pressure cooker, add the flavored spices, curry leaves and wait until they crackle.
  • Add the crushed ginger-garlic, onions and cook until the raw smell goes off.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, turmeric powder, coriander powder, cumin powder and cook until the raw smell goes off.
  • Add the mutton pieces followed by salt and cook for 5 mins or until the mutton gets blend well with masala.
  • Pour a cup of water and pressure-cook for 5 to 6 whistles or until the mutton cooked.
  • Remove the lid when the pressure subsides, cook in medium flame until the curry thickens and reaches the gravy consistency.
  • Garnish with coriander leaves.

Serve hot.

Do check out my Biryani collections and chicken gravy for biryani