Mutton korma

korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.The flavour of a korma is basedmixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.

Mutton korma originated from MUGHLAI cusine.Mutton korma is a traditional recipe from India and pakistan.This time I really want to try different version of mutton curry as i like to cook varieties in mutton.Usually I cook mutton with potatoes,brinjal,Ridgegourd.Here goes the tasty mutton korma curry.

Ingredients

• Mutton 1/2kg or 1 lb
• One big onion
• Tomato 2 medium size or one large one
• Chilli powder 2 tspns
• Ginger garlic paste 2 tspns
• Turmeric powder 1/4 tspn
• Coriander powder 2 tspns
• cumin seeds 1/4 tspn
• fennel seeds 1 tspn
• curry leaves 1 string
• salt to taste

Marination: Marinate mutton with redchilli powder(1 tspn),turmeric powder,ginger garlic paste,2 tbspns of yogurt and salt.Keep aside atleast half hour.

Dry masala:

• 2 cloves
• 2 cardamom
• 1 dalchin
• 1 javentri
• 1 bay leaf

grind above ingredients( except bay leaf) in a blender and make into smooth powder.

coconut paste:

• 1/2 cup of shredded coconut
• cashews 3 to 4
• Fennel seeds or sompu 1/4tspn

Procedure:

• Heat oil in a pan,saute marinated mutton few mins then take out and keep aside.In the same pan add chopped onions fry well till they are traslucent and add ginger garlic paste.Fry well till the raw smell goes off.
• Add chopped tomatoes ,salt ,and cook few more minutes in a medium flame until the tomatoes get mashed.
• Let the mixture cool down and grind into smooth paste
• Now to cook mutton if you are using pressure cooker, heat  1 tbspn of oil when it is hot add fennel seeds,cumin seeds,curry leaves and dry masala powder and bay leaf.
• When jeera start spluttering add grounded paste followed by marinated mutton.Mix it well and let it fry 4 to 5 mins then add coriander powder,turmeric powder,red chilli powder (1to 2 tspn)
• Fry few mins till the mutton completely absorbs the masala.Let it cook for3 to 4 mins.
• Now add water to the mutton as per our consistancy.cook for 3 to 4 whistles(Depends upon the quality of mutton)
• When the mutton is almost cooked remove the cooker lid add coconut paste and let it cook 4 to 5 mins till the consistancy of gravy we prefer.

Gongura Mutton(Mutton cooked in sorrel leaves)

Gongura is widely consumed all over Andhra Pradesh.Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition.^[1]Similarly, Gongura is popular in Tamil Nadu as well, and is called pulichakeerai in Tamil.Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Other well known recipes made with Gongura as the main ingredient are Gongura Pappu (Lentils),Gongura mamsam (goat/mutton) and Gongura royyalu (shrimp).

    when one talks about Andhra food Non vegeterian  the first thing they would say is Gongura mutton or mamsam.Andhra non vegetarian is incomplete without gongura mutton.It is lip smacking mouth watering dish.There are no words to describe only you have to taste it. 

                 Ingredients  

•   Mutton 1 kg(Nearly 2 1/2 lb)
• Gongura leaves 2 bunches (2 to 3 cupsof leaves)
• Onion 1 big size
• green chillies 4 to 5
• Red chilli powder 2 tspns
• turmeric powder 1/2 tspn
• Ginger garlic paste 2 tspn

 Marination: wash mutton and drain the exra water then add

• turmeric powder
• chilli powder 2 tspns
• ginger garlic paste 2 tspn
• salt as required

 Marinate mutton with above ingredients  and keep aside for half an hr.

For masala paste:

• As the gongura added to the mutton gives a unique taste in which gravy dominates the mutton.I added less spices compared to the regular mutton as i wanted to enjoy the gongura flavour in the mutton.
• Half onion
• 2 green chillies
• lavang,dalchin,each2 count
• gasgas or poppy seeds 1/2 tspn
• Small 2 ginger pices and 2 pods of garlic.
• Grind all into fine paste.

Procedure:

• Take wide pan add 2 cups of water.Let it boil few mins then add gongura leaves(wash gongura leaves and discard the stem)cover with a lid then cook few mins until the leaves are well cooked.Iadded few chopped onion and2 green chilli in boiling water.
• Then drain the water from gongura and blend it into smooth paste with the help of blender.(Some may add directly without doing paste,but i like this way which binds with mutton easily.)
• Heat oil in a pan add chopped onions 1 cup , fry until they are golden brown.Now add the wet masala paste,fry well until the raw smell goes off.
• Now add the marinated mutton to the masala paste and fry well in a medium flame, until the masala well absorb the mutton.cover with a lid.This is important step, if we dont fry the mutton well we not able to enjoy the perfect taste.
• After frying 10 to 15 mins  we can see oil oozes out from the curry.Now remove the lid and fry until it is completely dries off.
• Now we may add water to the curry,add water just enough to cover the curry.Cook until the mutton 80 to 90% cooked.
• Usually after adding water i shift the mutton in  pressure cooker  and cook upto 4 to 5 whistles.
• Open the cooker after 4 whistles see whether mutton is almost done.Then add 1 tspn of daniya powder and 1/2 tspn of( store bought mutton masala this is optional) 
• Add gongura paste and cook 5 to 10 mins until the mutton completely absorb green masala paste.
• Yummy gongura mutton curry is ready enjoy with rice or roti.

Bengali goat curry

Kolkata, capital of West Bengal is famous for so many food varieties. From my childhood, I had experienced the taste of having a delicious sweet from Kolkata. My Grandfather used to work in Bhubaneswar and he used to bring so many sweets from Kolkata. Still, I never forget the taste of Rasgullas from Kolkata. Bengal cuisine is very delicious and people in Bengal are very particular about their specific taste which  I love it. I cook a lot of fish recipes from Bengal cuisine. As I'm fond of Oriya cuisine, feel like Bengal cuisine is a little bit similar to Oriya cuisine. Today coming to Bengali Goat curry or Bengali Mutton curry is very yummy recipe and the main ingredient after mutton is Potatoe. I always cook goat curry with potato as my husband hail from Orissa state which is near to West Bengal. Mutton with potato is one of my favorite nonvegetarian dishes. Here goes my recipe.

Ingredients:

• Mutton 2lbs(nearly 1kg)
• Potato medium size 4 to 5 count
•  Onion 1 big size
• Ginger garlic paste 3tbsp
• Tomatoes medium size 2 count
• Cinnamon, cardamom,cloves,mace(cinnamon 2,cardamom 1,cloves 3,mace 1)
• poppy seeds 1 tsp
• Bay leaf 1
• oil and salt to taste
• Mustard oil(4 tbsp) to marinate mutton and to fry potatoes
• pinch of sugar.

Preparation:

•  Marinate mutton with turmeric powder, chili powder, ginger garlic paste1tspn, in one Tspn of mustard oil(you may use any oil of your choice if you don't have mustard oil)) for at least half an hr. 
• Prepare onion and tomato paste separately in a blender. 
• Chop potatoes into big chunks and add little salt and turmeric and keep aside.
•  Dry roast spices, cloves, cardamom, cinnamon, mace, poppy seeds just a min in medium flame and make it into a fine powder.

Procedure:

• Heat 4tbsp of mustard oil( preferably mustard oil) in a pan and fry potatoes until golden brown. Now remove potatoes from the pan and keep aside.
• In the same pan stir fry mutton until water evaporates for about 10 to 15 mins(this is because to get rid of the raw mutton smell, we are not using any extra oil)
• Take a pressure cooker, add oil(we can use the leftover oil which we used to fry potatoes) you may add more oil if you think it is dry. Add one bay leaf, one clove and one cinnamon, fry a few seconds and add a pinch of sugar in the oil for color. ( sugar, when caramelizes, gives nice color to mutton)
• Add onion tomato paste and fry well until oil comes out from the paste. Now add 2tbpn of ginger garlic paste and fry well and fry until the masala is well cooked(the oil oozes out from the masala)
• We can add a bit of store-bought Kadai mutton masala for color. I added 1spn of Kadai mutton masala. just for the restaurant-style aroma, it is entirely optional
• Now it's time to add mutton to the masala and fry a few mins. Add 2 to 3 cups water and  close the lid.
• It will take 3 to 4 whistles to cook mutton. ( If the goat is not tender it will take another 1 or 2 whistles)After 2 whistles open the lid, add fried potatoes. close the lid wait for one more whistle, Now remove the cooker lid after 3 whistles. Check the pieces whether they completely cooked or not. Add half teaspoon spice powder and cook few more mins depends on the consistency of gravy.
• Enjoy delicious Bengali goat curry with rice or chapathi of your choice.

Vankai( Brinjal) Mutton curry

Ingredients:
1.Mutton 1lb(less than 1/2 kg around400gms)
2. Brinjal 4 to 5 count
3.Ginger& Garlic paste.
5. Chilli powder
6. Onion1 count,green chillies2to3
7.Garam masala 1 Tspn
8.oil and salt .

Preparation: we first marinate mutton with 1/2 spoon  of ginger garlic paste ,chilli powder,turmeric powder salt and add 1 spoon of oil.keep aside for half an hr then  transfer the mutton in a cooker just stir fry for 5 mins then add water to it.cook in a pressure cooker until 3 whistles( it depends upon the quality of mutton)some times it takes more time to cook the mutton.Make sure the mutton 80% cooked.
PROCEDURE:
1.Cut brinjal into big pieces and cut onions and green chilli.
2. Heat oil in a pan then add mustard seeds, green chillies and onions
3.when onions almost turn brown add ginger garlic paste.Fry for few mins then add brinjal pieces.
4.FRy few mins around 5 to 10 mins until brinjal is little soft.Then add cooked mutton to the pan.
5. Cook both brinjal and mutton and cover the lid for 10 mins until we see water oozes out frm curry.
6. Now add little chilli powder and fry well then we can add 1 to 2 glasses of water to the curry.I prefer adding the water which I used to cook mutton in the cooker this gives more tasty to the curry.
7. Cover with lid and cook for 10 to 15 mins.
8.Lastly I add 1 spoon of garam masala and cook for another 3 to 4 mins.Sprinkle some Coriander leaves on top of it.Serve hot with rice or roti.