No need of a special introduction to Mutton kadai. Mutton kadai is a dish with mutton, which is traditionally made in cast iron wok called kadai / karai / kadhai / cheena chatti. And Kadai is a popular meal in Pakistan cuisine which is consumed with nan. And In Indian cuisine, this dish is Mutton kadai. So let us see how to cook kadai mutton / yummy lamb recipe at home.
Ingredients: 500 gm mutton pieces-washed and wiped 1 tsp ginger paste 1 tsp garlic paste 1cup onion paste 1/2 cup oil 1 tbsp cumin seeds 2-3 bay leaves 2 tsp garam masala 1 tbsp salt 1/2 tsp powdered turmeric 2 tbsp powdered coriander seeds 1/2 tsp powdered red pepper 3 cups (500 gm) finely chopped tomatoes
Method: Heat oil and add the cumin and bay leaf. Because Kadai is hot, so that seeds will splutter. And when seeds splutter add the ginger, garlic, onion and saute over high heat till light brown. Add garam masala, salt, turmeric, coriander powder and red pepper. Keeping heat high, add meat and turn around till slightly opaque. Lower heat and let the meat cook, covered, stirring occasionally, till the water dries up and fat separates. Add tomatoes and let it simmer, till fat separates. Serve hot garnished with coriander leaves.
When you think of non-vegetarian starters, one thing that crosses mind is soft, tender Chops. Quick and easy to cook, lamb chops have tender, juicy meat, which is best served hot. It tastes so scrumptious that, you won’t realise it could be so easy to make it. You can make it in Oven (Oven Lamb Chops), or on Tawa (Flat Pan).
Mutton – 600 Gms, cut into medium pieces
Chopped onion – 1 cup
Ginger paste – 1 Tablespoon
Garlic Paste – 1 Tablespoon
Kashmiri chilli powder – 1 ½ Tablespoon
Turmeric Powder – ¼ Teaspoon
Pepper Powder – ¾ – 1 Tablespoon, adjust according to your spice level
Garam Masala powder – 1 Tablespoon
Coconut Oil – 2 Tablespoon
Lemon juice – 1 ½ – 2 Tablespoon
Water as required
Salt to taste
Wash the mutton pieces and drain the water completely.
In a pressure cooker add in the mutton pieces, salt along with enough water( little less than the mutton pieces level ) and cook until 5-6 whistles or the mutton is cooked well.
Take off the cooked mutton pieces using a slotted spoon and set aside. Reserve the mutton stock.
Heat coconut oil in a pan, add in the chopped onions and saute until brown.
Add the ginger, garlic paste and saute until the raw smell disappears.
Then add in the chilli powder, pepper powder, turmeric powder and fry till the whole mixture gets a nice brown color on low heat.
Add in the cooked mutton pieces and stir continuously until the mutton pieces are well coated with the masala.
Then pour in the reserved stock and mix well. Add in the garam masala, curry leaves and combine well.
Cook until the gravy become thick on low-medium flame. Then add in the lemon juice and mix well.
Remove from the stove. Serve warm with chappathi, pulao etc.
Highly rich in iron and low in Sodium. Goat Liver is also a good source of Vitamin B6, Pantothenic Acid, Phosphorus and Manganese, and a very good source of Protein, Vitamin A, Riboflavin, Niacin, Vitamin B12, Iron, Zinc, Copper and Selenium.
Goat liver curry is a very spicy recipe. Learn how to make/prepare Goat liver curry by following this easy recipe.
½ Kg Liver (Cut in to medium pieces)
½ tbsp Chili Powder1
½ tbsp Coriander Powder
½ tbsp Turmeric Power
10 Curry Leaves
3 Chilies (Chopped)
1 Onion (Chopped)
½ Bunch of Coriander Leaves (Chopped)
½ tsp Mustard Seeds
Salt to taste
How to make Goat liver curry:
Heat up the oil in deep frying pan, add mustard seeds, cloves and curry leaves and cook for 2 min.
Add green chilies and onion until onion becomes brown.
Add liver and salt, fry it being leaving oil.
Add chili powder, coriander and cook it for 2 min and add coriander leave and switch off the stove.
Take the cut mutton pieces in a pressure cooker. Add turmeric powder, enough salt and 1/2 glass of mix well. Once they are dissolved, close the lid and wait for 9 whistles. Carefully turn off the flame and open the lid of the cooker and check if the mutton is cooked. Take cooked mutton to a bowl and set aside. It there is any water in the cooker set aside with water. We are almost done with the first part. Now comes the second part of cooking.
2. Frying the spices
Heat a pan over a medium flame add oil. Add bay leaf, star anise, long pepper, cinnamon, caradmon and cloves. Let them splutter. After a minute, add chopped onions and slit green chilly mix well Now add ginger and garlic paste mix well. Close the lid for 2 minutes until the raw smell disappears. After 2 minutes, open the lid and add coconut paste, mix well. Adjust the oil if necessary to fry coconut paste. Add chopped tomatoes mix well. Close the lid and cook till the tomatoes become mushy. Add red chili, cumin, meat masala and homemade garam masala powders gives a nice aromatic excellent taste.
3.Adding boiled mutton
Add boiled mutton mix well. Taste the curry and adjust the salt. Add chopped coriander leaves mix well. Close the lid and fry all the spices for 2 minutes. Add 1/2 glass of water mix well and cook for 2 minutes. Adjust the water as for the consistency of gravy. Switch off the fire. Take into a serving bowl. Serve the delicious mutton curry with hot rice, chapati, parata, naan or with biryani.