Relish The Bite

Taste of happiness

You are here: Home / Archives for Indian lunch recipes

Mutton/Lamb Spicy Curry

by Leave a Comment

Mutton Curry

Soft & succulent lamb/mutton pieces coated with aromatic blend of masalas and spices. 

I made this a few months back and drafted it. If you are making it for the first time, try to taste as you make it to adjust to your spice level. This recipe was spicy, tasty and flavorful. When all the lamb curry is over, take some plain rice, mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice,rasam/sambar, or roti,naan, paratha, parotta.
Happy New Year to all of you! Stay Happy and healthy always.:).Don’t ask me what is happiness? I am still trying to find the answer. My life is not perfect. Missing a lot of things like Love, family close to me or some things which bothers me day to day life. However, I am thankful for everything I have. Happiness is may be acceptance?! 😀 Depressing or Motivated?

Mutton Curry Recipe Video

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry.

Serving Size:
Time:
Difficulty:

Ingredients

  • Mutton/ Lamb – 450Gms
  • Oil – 2 tbsp
  • Cumin Seeds – 1 tsp
  • Fennel Seeds – 1 tsp
  • Garlic – 5, finely chopped.
  • Ginger – 1 inch, finely chopped.
  • Green Chilli – 2, finely chopped
  • Curry leaves – 1 tbsp
  • Onion – 1 medium, finely chopped
  • Tomato – 1 medium, finely chopped
  • Chilli powder – 2 tsp
  • Coriander – Cumin Powder – 1 tsp
  • Garam Masala – 1 tsp
  • Turmeric Powder – 1 tsp
  • Pepper Powder – 1 tsp
  • Coriander leaves – 1 tbsp, Chopped finely
  • salt -1 tsp

Directions

  1. Add mutton/Lamb with 1 cup of water in a pressure cooker with salt and give 5-6 Whistles. (or) In Medium flame cook for 20-30 minutes. 
  2. Take a pan in medium flame, add oil, cumin seeds, fennel seeds, garlic, ginger, green chillies, curry leaves, add chopped onions and salt.
  3. Saute until onions are translucent. Then add tomatoes, chilli powder, cumin powder, garam masala, turmeric powder and pepper powder.
  4. Saute for 3-4 minutes. Then add the boiled mutton/lamb water. Boil for 3-4 minutes.
  5. Add the boiled mutton now and close the lid. 
  6. After 4-5 minutes, it will be semi gravy. You can boil for more if you need a roast.
  7. Add chopped coriander leaves and finish it off 🙂
Mutton Curry

Dum Aloo Biryani/ Little Potato Biryani

by 2 Comments

potatobiryani1-4Rich and flovorful biryani made with potatoes. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian potato biryani in a restaurant style. Who does not love the exotic fragrant biryani?  Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita and mirchi ka salan.

I have had this question many times in my blog or in email on my biryani masala powder recipe. I mostly use aachi (Indian brand) biryani powder and there are very few times I make my own masala. If you really want to make, you can use the recipe from here from my fellow blogger that I have tried before. – Biryani recipe.

Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani, Paneer Biryani , Egg Biryani, Ambur Mutton Biryani, Mushroom Biryani and Vegetable Biryani.

potatobiryani1-2

5.0 from 1 reviews
Print
Dum Aloo Biryani/ Little Potato Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • • Marinate:
  • • • Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
  • • • Biryani powder – 2 tbsp
  • • • Red chilli powder – 1 tsp
  • • • Coriander pwder - 1 tsp
  • • • Jeera/ Cumin Seeds - 1 tbsp
  • • • Green chilli - 5 (cut them roughly)
  • • • Mint - ½ cup (chopped)
  • • • Coriander- ½ cup ,chopped
  • • • Curd – ¾ cup
  • • • Oil – 2 tbsp
  • • • Baby potatoes – 500gms, boiled for 1 whistle or 15 minutes boil in microwave or 10 mins in pan and peel the skin off.
  • • • Salt – 2 tbsp
  • • • Lime juice – 2 tsp
  • • • Fried onions – 1 tbsp

    Rice:
  • • • Basmati rice – 2 cups (soaked for ten minutes)
  • • • Jeera - 2 tsp
  • • • Salt – 3 tbsp. (according to taste)

    Others:
  • • • Fried onions – 1 tbsp
  • • • Ghee - 2 tbsp
  • • • Oil – 1 tbsp
  • • • Orange food colour mixed with 2tsp of water or saffron in warm water
  • • • Rose Essence – Few drops
  • • • coriander and mint leaves– to garnish
Instructions
  1. Marinate everything listed under “marinate” section with the boiled potatoes for at least 30 minutes to 2 hours.
  2. Soak basmati rice for 10 minutes. Do not wash the rice for many times; it will make you lose the rice flavor.Just one rinse should be good.
  3. Boil 5 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 6 minutes after adding rice. That is usually 80% done.
  4. Meanwhile, add oil in a heavy bottomed pan, add the marinated potatoes and keep it without switching on.
  5. Now layer the rice with the cooked rice on the potatoes, top it with fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
  6. Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium flame for 7 minutes and 25 minutes on very low flame.
  7. Now remove the weight and foil and fluff the rice carefully.
Notes
1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating potatoes is a must. Marinate at least for an hour, I soaked for 2 hours.
6. Don’t overcook the rice, and then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.
Wordpress Recipe Plugin by EasyRecipe

potatobiryani1

STAY CONNECTED

SUBSCRIBE BY EMAIL