Mutton Red Meat Side Dish Recipes

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MUTTON ROGAN JOSH RECIPE



Mutton Rogan Josh Recipe image

This Kashmiri Rogan josh gets as authentic as it can and tastes super delicious with succulent pieces of lamb in a super flavorsome gravy.

Provided by Swasthi

Categories     Main Course

Time 1h35m

Number Of Ingredients 14

500 grams bone-in mutton ((1.1 lb. tender lamb))
2 to 3 tablespoons ghee (or mustard oil (refer notes))
¼ teaspoon asafoetida ((hing, skip if you don't have))
½ cup curd ((yogurt at room temperature, preferably fresh and not sour))
¾ teaspoon salt ((adjust to taste))
1 to 1½ tablespoon Kashmiri red chili powder ((or 2 tbsps. Kashmiri red chili paste))
1 cup hot water ((or mutton stock))
1 bay leaf ((skip if you don't have))
3 to 4 cloves ((or ¼ teaspoon ground cloves))
1 inch cinnamon ((or ¼ teaspoon ground cinnamon))
3 green cardamoms ((or ⅓ teaspoon ground cardamoms))
1 black cardamom ((skip if you don't have))
1½ teaspoon fennel seeds powder
¾ teaspoon dried ginger powder ((or substitute 1 teaspoon ginger paste))

Steps:

  • Heat oil or ghee in a heavy bottom pot and add bay leaf, green cardamoms, cinnamon, cloves and black cardamoms. (If you opt for the ground spices, add them later.)
  • When the spices begin to sizzle in oil, add mutton and sear it for 1 to 2 minute on a high heat.
  • Reduce the heat to medium and fry for another 4 to 5 minutes until the meat is slightly brown.
  • While you fry the meat, add yogurt to a mixing bowl. Also add ground spices - red chilli powder, fennel powder, dried ginger powder and salt.
  • Whisk all of them well. If your yogurt is too thick (like Greek yogurt), add 3 to 4 tablespoons of water or stock and whisk it well until smooth.
  • Once the meat is light brown in color, add hing to the oil. Take the pot off the stove and slowly stir in the spice and yogurt mixture.
  • Mix well and place the pot back on the stove. Cook covered for 3 to 4 minutes on a medium heat.
  • Pour 1 cup hot water or stock. Cook covered on a low heat until tender, adding more hot water if required.
  • Stir rogan josh every 7 to 8 minutes. When it is done, the mutton pieces should be soft, tender and fall off the bone.
  • The cook time depends on the kind of pot, source of heat and the intensity of heat. Do not forget to add more hot water (if required) as you cook.
  • The gravy in Rogan josh is neither runny nor too thick but is slightly thick as the some of the bone marrow seeps into the liquids. This results can be achieved only by slow cooking the dish.
  • Taste test and add more salt if required. Turn off the heat and rest for few hours before serving. This helps to develop the flavors.
  • Serve rogan josh with Butter Naan, Basmati Rice, Paratha or Roti. It is best served with plain rice.

Nutrition Facts : Calories 604 kcal, Carbohydrate 6 g, Protein 32 g, Fat 50 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 149 mg, Sodium 773 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving

MUTTON (RED MEAT) SIDE DISH



Mutton (Red Meat) Side Dish image

Its a tasty side dish for rice, roti (indian bread) and other bread recipes.its spicy and an authentic south indian recipe. The curry leaves enhances the mutton (red meat) flavour.

Provided by revathii

Categories     Lamb/Sheep

Time 1h15m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 14

1/2 kg mutton (red meat)
1 medium onion, cut into cubes
1 medium tomatoes, cut into tiny pieces
1 cinnamon stick, 1-inch inch bark
3 -4 cloves
1/2 teaspoon fennel
1 teaspoon mutton masala
1 1/2 teaspoons chili powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon ginger-garlic paste
1 1/2 cups water
3 tablespoons vegetable oil
2 tablespoons curry leaves

Steps:

  • 1. In a pressure cooker. Pour 1 + 1/2 tbsps and heat it.Add cinnamon, cloves and fennel. when fennel starts spluttering, Add onion saute till translucent. Add ginger & garlic paste and cook in low flame till it turns golden and raw smell disappears.
  • 2. Add mutton, tomato, chili powder, turmeric, mutton masala and salt. Cook till the water oozes out of mutton (red meat) and reaches gravy consistency.
  • 3. Now add water, close the lid, put the cooker whistle and cook in medium flame till 20 minutes And let it sit for 5-10 minutes.
  • 4. In a deep curved pan pour the remaining oil and heat it. Add the curry leaves. After the spluttering add the cooked mutton (red meat) and saute till it becomes thick or till it reaches gravy consistency. And serve.

Nutrition Facts : Calories 898.7, Fat 66, SaturatedFat 21.4, Cholesterol 240, Sodium 805.6, Carbohydrate 8.9, Fiber 2.5, Sugar 4.1, Protein 65.2

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