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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). 

• Ingredients:
• 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

Procedure

1. Wash the mutton pieces and drain the water completely.
2. 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.
3. Take off the cooked mutton pieces using a slotted spoon and set aside. Reserve the mutton stock.
4. Heat coconut oil in a pan, add in the chopped onions and saute until brown.
5. Add the ginger, garlic paste and saute until the raw smell disappears.
6. Then add in the chilli powder, pepper powder, turmeric powder and fry till the whole mixture gets a nice brown color on low heat.
7. Add in the cooked mutton pieces and stir continuously until the mutton pieces are well coated with the masala.
8. Then pour in the reserved stock and mix well. Add in the garam masala, curry leaves and combine well.
9. Cook until the gravy become thick on low-medium flame. Then add in the lemon juice and mix well.
10. Remove from the stove. Serve warm with chappathi, pulao etc.