Sael Mutton (Bhabhis)
1 Kilo Mutton Clean well
3/4 kilo onions chop fine
300 grams tomatoes grate and keep aside
125 grams curds unsweetened beat and keep aside
4 tablespoons oil
3-4 chillies all up to u
2 table spoons coriander leaves
2 bay leaves
1 inch piece ginger cut fine or grated
1 tea spoon cardamom powder
1and 1/2 tea spoon coriander powder
Juice of one lime
½ teaspoon each royal cumin and cumin seed powder for garnish
Salt to taste
1.In a pan, heat the oil and put in mutton, salt, coriander powder and bay leaves and leave to cook
on a medium flame, till the water of the mutton dries up.
2.Then add the onions, ginger, tomatoes, chillies, corriander, cardamom powder, juice of one lime
and the curds. Mix all this very well and allow to cook on a slow fire for about 30 minutes or so., with
pan covered. If you think it is drying up add a little water .
3.When tender take it off the flame . Just before serving on table, sprinkle the jeeri and jeera
powder.
Mutton in Kadhai
½ kilo mutton clean well
Ginger half inch piece chop fine
Onions 200 grams cut fine
Tomatoes 300 grams grated
2-3 green chilles chop fine
Dhania powder 1 table spoon
Jeera powder 2 tea spoon
Bay leaf 2
Curds 2 table spoons beaten well
Salt to taste
Coriander leaves 1 table spoon chopped
Oil 3 table spoons
1.Heat oil in heavy bottomed kadhai, add onions and fry till pink or translucent.
2. Then add the mutton, ginger, chillies , bay leaves and a bit of salt and cook on a slow flame, till the
water from the mutton dries up.
3. Then keep Bhunoing – means add a little water to it and let it dry and scrape out the brown gravy
from the bottom of the pan and mix in the mutton. Repeat the same step about 5 to 6 times till u
manage to get the mutton to a good, rich brown color.
(This is important to brown the mutton)
4. Add the tomatoes and curd and mix well and allow to cook on a very low flame, covering with an
airtight cover so the steam doesn’t escape.
If you don’t have an airtight lid cover with any flat lid and put a heavy weight on it. Serves the same
purpose.
When mutton is tender, check for salt and add according to taste.
Garnish with coriander leave when serving.
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Mutton in cardamom (Elaichi)
½ kilo mutton – clean well
Green chillie 1-2
Coriander leaves 4 table spoons
Cardamoms 8 opened
Ginger 1 inch piece chopped fine
1 and ½ teaspoon coriander powder
Bay leave 2-3
Salt to taste
Black pepper powder 1 teaspoon
Cumin and cardamom powder 1 teaspoon (freshly ground)
1.In a heavy bottomed pan, heat oil and fry the cardamoms on a slow fire.
When u get the aroma, add the mutton, salt, ginger, chillies, bay leaves and cook on a medium
flame.
2. When water dries up, add water and bhuno till the mutton becomes a little brown in color.
3. Then add a cup of water to it and add in the coriander leaves. Allow to cook on a low flame till
mutton is tender. Check for salt
This mutton has a slight gravy.
4. Garnish with black pepper powder and the cumin and cardamom powder and serve.
Bhugal Mutton or Gravy mutton
1 kilo mixed mutton pieces – Clean well
Onion ¾ kilo chopped
Tomatoes 3-4 grated
Green chillie 2-3
Ginger 1 inch piece chopped fine
Bay leaves 2-3
Coriander 2 table spoons chopped
Coriander powder
Salt to taste
Water 3 cups
Cumin and cardamom powder 1 teaspoon mixed freshly ground
1.Heat oil in a pan and add onions and cook on a low to medium flame till light brown.
2. Add the mutton along with ginger, chillie, salt and coriander powder and stir on a medium flame
till water of the mutton dries up.
3. Then add a little water and stir , scraping the bottom of the pan so mutton doesn’t burn and
becomes a dark brown color. Repeat this 5 to 6 times .
4. When mutton is browned, add the water and allow it to simmer on a low till the water level has
reduced by quarter.
5. Add the tomatoes and coriander leaves now and allow to cook till tomato has well mixed with the
gravy. Check for salt.
6. Sprinkle the cumin cardamom powder and serve.
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Mutton with Brandy
1 kilo mutton cleaned well
Onions ¾ kilo cut fine
Tomato 350 grams grate
Green chilles 2-3
Lime juice three table spoons
Coriander leaves 2 table spoon
Coriander powder
Curd 125 grams unsweetened and beaten
Brandy 2 table spoons
Dough of wheat to seal the pan and cover
Cumin cardamom powder 1 teaspoon
Oil to cook
1.Heat oil in a pan that has a flat lid.
2. Add mutton, coriander powder and salt and allow to cook on low to medium flame till the mutton
water dries up.
3.Add the onions, tomoatoes, ginger, chille, coriander leaves, lime juice, cumin cardamom powder
and curd and let it all mix well -about 10 minutes or so on a slow flame.
4. Then add the brandy to it and cover with an airtight lid or seal the edge of pan with the dough and
allow to cook for 40 -45 minutes.
Mutton has to cook in its own steam)
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