Vegetable Kashmiri




This recipe will tell you how to make Vegetable Kashmiri. The delicious vegetables cooked in a spicy and yummy yogurt sauce make a lovely meal for vegetarians. Any combination of your favorite vegetables can be used.

It serves 4 people.
10m/2 tsp cumin seeds
8 black peppercorns
2 green cardamom pods, seeds only
5cm/in cinnamon stick
2.5ml/1/2 tsp grated nutmeg
45ml/3 tbsp vegetable oil
1 fresh green chili, seeded and chopped
2.5cm/1 in piece of fresh root ginger, grated
5ml/1 tsp chili powder
2.5ml/1/2 tsp salt
2 large potatoes cut into 2.5cm/1 in chunks
225g/8oz cauliflower florets
400ml/4fl oz/12/3 cups boiling vegetable stock
150ml/1/4 pint/2/3 cup Greek (US strained plain) yogurt
225g/8ozokra, thickly sliced toasted flaked (sliced) almonds and sprigs of fresh coriander (cilantro), to garnish


First Of all, put the cumin seeds, peppercorns, cardamom seeds, cinnamon stick and nutmeg in a mortar or spice grinder, and grind to a fine power.

Heat the oil in a frying pan, add the chili and ginger and fry for 2 minutes, stirring all the time. Add the chili powder, salt and ground spice mixture, and fry gently for 2-3 minutes, stirring constantly to prevent the spices from sticking to the pan.

transfer the mixture to the ceramic cooking pot and stir in the potatoes and cauliflower. Pour in the stir in the potatoes and cauliflower. Pour in the stock, cover with the lid, and cook on high for 2 hours.

In a bowl, stir a few spoonfuls of the hot stock into the yogurt, then pour over the vegetable mixture, and stir until thoroughly combined.

Add the okra to the pot, stir, and cover until all the vegetables are very tender.

Serve the curry straight from the ceramic cooking pot, or spoon into a warmed serving dish. Sprinkle with toasted almonds and fresh coriander sprigs to garnish.

Now you are done with the cooking. Surprise all your family members by its unbelievable taste and aromatic smell.

Masala Mutton Chops




Masala Mutton Chops


mutton chops - 1 kg

curds - 250 ml

onions - 1 cup, chopped

tomatoes - ½ cup, chopped

green chillies - 2 tsp, chopped

coriander leaves - 2 tbsp, chopped

red chillies - 3

coriander seeds - 2 tsp

cumin seeds - 1 tsp

pepper corns - 1/2 tsp

cardamoms - 3

cloves - 4

cinnamon - 2 pieces

ghee or oil - 3 tbsp

salt - to taste


Wash the chops and drain the water.

Add curd and salt and marinate for 1 hr.

Add ghee or oil and ½ cup of water .

Pressure cook for 15 minutes.

Cool the cooker for 10 minutes and open the lid.

Serve with roti or parathas

Mutton - Kheema ball curry




Preparation : 20 minutes
Cooking Time : 25 minutes


Kheema : 250 gms

Medium size : 2 (thinly sliced Onion)

Chilli powder : 1 tsp

Ginger-Garlic pastd : 1 tsp

Turmeric Powder : ¼ tsp

Guram masala : ½ cup

Curd : ½ cup

Shahzeera : ½ tsp

Cooking oil : 4 tsp

Rosted Channa powder : 30 gms

Salt To tast

Grind to paste after roasting

Khus - khus : 2 tsp

Watermelon seeds : 1 tsp

Chironji seeds : 1 tsp

Fresh coriander leaves : For garnishing


Add the Kheema balls and cook till they are done.

Cook till the gravy thickens.

Mutton Chops





• 1/2 kg Mutton chops

• 200 gms Tomatoes

• 75 gms Ginger

• 2 tsp Coriander powder

• 1/2 Cup coriander leaves

• Few Green chillies

• Red chilly powder

• 1-1/2 Cup curd

• A pinch nutmeg

• 1/2 tsp Garam masala

• 3 tbsp Ghee or oil

• Salt to taste

How to make Mutton Chops:

• Add oil or ghee and again fry for 10 minutes.

• Add this to the chops and seethe for about 3 minutes.

• Keep in a pressure cooker and cook for about 3 to 5 minutes.

• Muttonchops are ready. Serve it garnished with chopped coriander leaves.

Mutton Dhall Curry





• 250 gm Mutton cut into small bite-sized pieces

• 175 gm Dhall, soaked for overnight

• 500 ml Thin coconut milk

• 100 ml Thick coconut milk or pati santan

• 4 tbsp Oil


• 1/2 tsp Salt

• Pinch of ground black pepper

• 1 Cup water

• 1/2 tbsp Old ginger juice

(B)Ground Spices

• 8 Shallots

• 25gm Old ginger

• 2 cm Galangal

• 2 tbsp Meat curry powder

• 4 Cloves garlic

• 2 tbsp Chilli paste

(C) Spices

• 4 Cardamons, split

• 3 cm Cinnamon stick

• 1 Stalk lemon grass, lightly smashed

• 2 Stalks curry leaves

• 1/2 tsp Salt


• Halved and seeded

• 2 Red chillies

• 1 Tomato, quartered

• 4 Green chilliesSeasoning:

• 1 tsp Chicken stick granules

• 1/2 tsp Salt

• 1/2 tsp Sugar

How to make Mutton Dhall Curry:

• Combine mutton and ingredients (A) in a big saucepan, mix well.

• Bring it to a boil, and then simmer over low heat till meat is tender.

• Add more water if require to keep it moist.

• Cook dhall in a cupful of water on low heat till soft and mixture turns thick.

• Take a deep cooking pot and heat oil in it.

• Saute the ingredients (B) till dragrant

• Add the ingredients (C) and fry till oil rises and separates.

• Add boiled mutton and dhall, fry it, keep stirring.

• Pour thin coconut milk and bring it to a boil.

• Add the ingredients (D) and cook at a simmering boil.

• Combine pati santan with it and bring to just a boil.

• Add seasoning to taste, dish out and serve hot.

Mutton Fry




Mutton cooked with tasty flavor spices


2 pounds of meat

2 big chopped Onions

4 tsp. Ginger garlic paste

1 tsp. Coriander powder

100 GMS Butter milk/Curd

2 tsp. Chili powder

1/4 tsp. Cumin powder

3/4 tsp. Garam Masala powder

1/2 powdered Saunf (fennel seeds)

Serve with

Serve hot with Rice or chapati.


1.Clean and wash meat properly.

2.Mix meat along with all other ingredients except onion in a cooker and mix well so that all the pieces are coated with the masala then add 1/2 cup water.

3.Close the lid and cook it till 5 whistles .Let it cool then open .

4.In another pan fry onions in oil till they are golden brown.

5.Add the cooked meat along with the gravy to the onions and let it boil.

6.Cook them till the gravy becomes thick and the oil separates.

7.Garnish with coriander leaves.

Mutton Kabab





• 500 gm Mutton, cut into 1-1/2 inch pieces

• 2 tsp Chironji

• 2 tsp Coriander Seed

• 2 tsp Khus Khus

• 1 tsp Cumin Seeds

• 3 tbsp Curd

• 1 tsp Garlic Paste

• 1 tsp Ginger Paste

• 1 tsp Onion Paste

• 1 Onions

• 8 Peppercorns

• 4 Cloves

• Salt to taste

How to make Mutton Kabab:

• Apply ginger-garlic paste, beaten curds and onion paste to the mutton cubes.

• Add this powder and salt to taste with the mutton, mix well.

• Allow the mutton to marinate for about 6 to 8 hours.

• Serve hot Mutton Kabab with onion rings.

Mutton Kolhapuri





• 1kg Mutton

•4 Large chopped onions

• 1 tsp Turmeric powder

• 1 Cup grated coconut

• 4 tsp Kolhapuri masala

• 4 Garlic clove

• 1 Ginger

• 1 tbsp Garam masala

• Fresh coriander leaves

• 3 Fried lavangi chillies

• Salt to taste

How to make Mutton Kolhapuri:

• Grind garlic and ginger to make a paste.

• Heat the oil and fry chopped onions till it turns golden brown.

• Add ginger garlic paste and stir it for a while.

• Add mutton and fry till it turns brown.

• Now add water and fried spices in mutton.

• Cook it till the mutton turns smooth.

• Adorn it by fresh coriander leaves.

• Serve it with rice.

Mutton in Spinach Paste





• 750 gm Leg or shoulder of mutton

• 3 tbsp Ghee

• 3 Cloves crushed garlic

• Fresh grated ginger

• 1/2 Green chili, finely chopped, ground

• 2 tsp Mustard seeds, ground

• 1 tsp Turmeric powder

• 1 tbsp Coriander, ground

• 750 gm Fresh or frozen spinach

• A pinch of freshly grated nutmeg

• 1 tsp Sugar

• 1/4 Cup of plain yogurt

• 4 Black cardamoms, crushed

• Salt to taste

• 1/2 Cup of thick cream

• 1-1/2 Cups of water

How to make Mutton in Spinach Paste:

• Heat the ghee and saute the garlic.

• Pour some water and cook for about 20 minutes.

• Add more water and salt.

• Cook till the meat is tender and liquid absorbed.

• Cook and now add to liquidizer, blend into a puree.

• Combine it with the meat and heat it up, stirring to mix the two sauces well.

• Now add thick cream to it and reheat.

Mutton Korma




Mutton cooked in a blend of spices and coconut gravy


500 GMS Or LB boneless mutton, cubed, cleaned & washed

6 pieces of Cloves

6 pieces of Green cardamom

A small stick of Cinnamon

A pinch of Nutmeg powder

1/2 tbsp. Cumin seeds

4 tbsp. of Oil

3 Bay leaves

1 cup finely chopped onions

1 tbsp. each of Garlic- Ginger paste

1/2 tsp. Turmeric powder

1/2 tsp. Red chili powder

1/2 cup of Poppy seed paste

1/2 cup of Coconut paste

1 tbsp. of roasted coriander powder

Salt according to taste

Serve with

Hot Chapatis


Mutton Rezala





• 1kg Mutton

• 500gm Curd

• 100gm Garlic Paste

• 50gm Onion Paste

• 50gm Ginger paste

• 5-6 Red Chilis

• 2 tsp White Pepper Powder

• 1 drop Kewra Essence

• 2 Bay Leaves (Tej Patta)

• 3-4 Cinnamon Sticks (Dalchini)

• 4 tbsp Oil

• Salt to taste

How to make Mutton Rezala:

• Now, marinate the mutton in the mixture of curd and ginger paste.

• Keep it in the refrigerator for at least 30 minutes.

• Stir the mutton until its water comes out. Turn the flame to low.

• Add kewra essence, when the mutton is properly cooked.

• Mutton Rezala is ready to serve.

Mutton Palak Curry





• 1 kg Mutton (cubes)

• 2-3 tbsp Oil

• Salt to taste

• 4 Onions (chopped)

• 6 tsp Red Chilies

• 1 tbsp Ginger-Garlic paste

• 2 tsp Coriander Powder

• 1 pinch Fennel Seeds

• 4 bunches Spinach (chopped)

• 2 tsp Green Chilies (chopped)

How to make Mutton Palak Curry:

• Now thoroughly wash the mutton cubes. Add them to the above.

• Keep stirring until the mutton gets properly coated with the gravy.

• Cover the pan and allow the mutton to cook.

Mutton Masala





• 1/2 kg Mutton, cut into small pieces

• 1/2 tsp Turmeric powder

• 6 Peppercorns

• 3/4 Cup water

• 2-1/2 Inches cinnamon sticks

• 1/4 Cup oil

• 2 tsp Ginger paste

• 2 tsp Garlic paste

• 4 Cloves

• 1 Big tomatoes, chopped

• 1 Big onions, chopped

• 2 tbsp Coriander powder

• 1 tbsp Chili powder

• 1/2 tsp Garam masala

• 1 tsp Cumin powder

• Salt to taste

• Chopped green coriander, to garnish

How to make Mutton Masala:

• Heat oil in a pot and sauté chopped onions in it.

• Add chopped tomatoes and cook till soft.

• Combine the the ginger and garlic pastes with it, mix well.

• Add all the other masalas and sauté for about 2 minutes.

• Garnish it with coriander leaves and serve.

Mutton Ribs Soup





• 750 gm Mutton ribs

• 2 Large onions, chopped

• 3 Cloves garlic, crushed

• 2 Green chilies, sliced

• 1 Heaped tsp grated fresh ginger

• 2 tsp Black peppercorns

• 3 tsp Coriander seeds

• 9 Cups of water

• 1 tbsp oil

• 4 Black cardamoms, lightly crushed

• 5 cm Stick of cinnamon

• 2-3 Cloves

• 2.5 cm Fresh ginger, grated

• 3 tbsp Mild curry powder or paste

• 2 Heaped tbsps white poppy seeds

• 1/2 Cup coconut milk

• Salt and pepper to taste

• Dry fried onions, spring onion, chopped, fresh coriander leaves for garnishing

How to make Mutton Ribs Soup:

• Cover it with water and bring it to a boil.

• Reduce the heat to low and simmer for about 3 hours.

• Skim off the froth as it rises.

• Now strain stock, reserving liquid and meat.

• Scrape meat from the bones and flake into smaller pieces, when cool.

• Now add curry paste or powder and fry for about 4 minutes.

• Add ground poppy seeds, reserved stock, coconut milk, salt and pepper.

• Add meat and bring it to a boil for about 20 minutes.

Mutton Roast




Mutton cooked with curd and spices - A rare preparation


1/2 kg Meat

1 cup curd

1/2 cup Oil

For grinding:

2 tsp. chili powder

1/2 tsp. black pepper.8 cloves

1 tsp.ginger paste

1 tsp. coriander powder


1.Clean and cut the meat into small pieces for curry.

5.Bake the mutton pieces in a pre-heated oven for 1 hr till done.

6.Bake it at 200 Degree C for 60 min.

Mutton Samosa




Ingredients for Mutton Samosa

For Stuffing

Mutton mince - 1/4 Kg

Onion (Piyaz) - 1 no's chopped

Tomato (Tamatar) - 2 no's chopped

Green chillies (Hari Mirch) - 2 no's chopped

Ginger (Adrak) - 1 inch piece chopped

Turmeric powder (Haldi) - 1 teaspoon

Garam masala - 1 teaspoon

Oil - 2 tablespoon

Salt to taste For dough

All Purpose Flour (Maida) - 3 cup

Salt to taste

Unsalted Butter - 2 tablespoon

Cumin seeds (Jeera) - 1 teaspoon

Oil for frying

Method for Mutton Samosa

Heat oil in a pan and fry onions till golden brown.

Mutton Zafrani




Delicious Mutton preparation marinated in the mixture of curd & spices


500 GMS pieces of mutton

1 cup yogurt

1/2 cup butter

1 tsp. each of crushed garlic and ginger

1 tbsp. each of chopped green chilies and coriander leaves

1 1/2 tsp. each of salt and chilly pdr.

1/2 tsp. Jeera

1 small piece of cinnamon

4-5 green cardamoms

1/4 tsp. Mace

1/4 tsp. Saffron

Roast and grind the following :

1 1/2" piece of dry coconut

1 tsp. poppy seeds

A few cashew nuts for garnishing

4-5 whole small onions


2.Mix in the mutton pieces and leave to marinate for 1/2 hour.

6.Fry for a minute, then add the roasted and ground masala.

8.Add saffron and fried onions. Cook further for 5-7 minutes.

Mutton Sukka





Mutton- 1/4 kg

Onion- 1

Tomato- 2

Garlic- 2-3

Ginger paste- ¼ tspn

Chili powder- 1½ tspn

Coriander powder- ¼ tspn

Turmeric powder- a pinch

Cinnamon- 1 inch stick

Cloves- 3

Cardamom- 2

Curry leaves- few

Black pepper- 1 tspn

Sauf- 1 tspn

Cumin seeds- ½ tspn

Salt and Oil- as required


* Make sure that mutton is well cooked.

* Grind the fried items.

* Heat Oil in a pan.

* Fry till the water evaporates

* Again fry for 4-5 minutes and sever hot.

Sag Ghost




Lamb and spinach cooked with green coriander and fragrant herbs


500 GMS washed and chopped Spinach

500 GMS cubed lamb

1 chopped onion

3 chopped green chilies

1 tsp. Mustard Seeds

2 crushed Garlic cloves

2 tsp. crushed Cardamom seeds

1 tsp. Grounded Coriander

1 tsp. chopped ginger

1 tsp. Sugar

1 tsp. Turmeric powder

Salt according to taste

5 tsp. black pepper

3 tbsp. Yogurt

4 tbsp. ghee (clarified butter)


1.Fry the mustard seeds until it begins to pop.

3.Add the lamb cubes and fry until they are evenly browned.

5.Finally add the remaining ingredients and reduce the heat to low.

Shahi Mutton





1 1/2 lbs. of Mutton (Lamb or Goat)

3 medium Onions (thinly sliced)

1 oz. of Almonds (Baadaam)

4 cloves of Garlic (Lasan)

1 oz. of Coriander Seeds (Dhania)

1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)

1/2 tsp. of Garam Masala (whole mixture)

Salt (to taste)

1 pinch of Saffron (Zafran)

3/4 cups of Plain Yogurt

3/4 cup of Cream

1/2 cup of Cooking Oil


Wash the mutton well, dry and set aside.

Blend the coriander seeds, 1 onion, almonds and garlic together.

Marinade the mutton in this mixture for about 2 hours.

Heat the oil and fry the remaining onions and set aside.

Add the mutton to the oil and fry until the liquid dries up.

Reduce the pressure.

Add salt and pepper.

Uncover and dry the liquid.

Add the beaten yogurt and fry until the oil separates.

Add the fried grounded onion.

Beat the cream for about 5 minutes or until it is to a thick consistency.

Add the soaked or ground saffron.

Mix it with the cooked mutton.

Add the garam masala and bake at 250 degrees F for 1/2 hour.

Serve garnished with chopped coriander leaves.