Mutton Stew Recipe


Goat meat or lamb - 2 lbs
Whole black pepper - 10 nos
Potatoes(diced) - 2 nos
Red onions(Kunjulli) - 2 nos
Green chillies - 3 nos
Garlic pods - 4 nos
Cloves(Grambu) - 12 nos
Fennel seeds
(Perinjeerakam) - 1/2 tsp
Cinnamom(Karugapatta) - 1" stick
Cardamom(Elakka) - 4 nos
Veg oil - 4 tbsp
Curry leaves - As reqd
Lemon juice - As reqd
Vinegar - 1 tbsp
Coconut milk(thick) - 1 cup

Preparation Method

1)Soak the meat in lemon juice for half an hour.

2)Wash the meat and half cook in a pot with just enough water, a tbsp of
vinegar, 1/4 tsp of ground black pepper and curry leaves.

3)Heat oil in a pan and stir fry the onions, curry leaves, garlic and green
chillies(seeds removed) for 5 minutes until the ingredients look translucent.

4)Crush the rest of the spices and add them into the pan. Continue to stir fry.

5)Add the half cooked meat(but not the gravy).

6)Add potatoes and enough water to cook the potatoes..

7)Cook until the potatoes and the half cooked meat is done.

8)Add the meat gravy.

9)Adjust vinegar and salt to your taste.

10)Add one full cup of thick coconut milk. Do not allow the contents to boil
once the coconut milk has been added.


Mutton Liver Fry Recipe


Liver - 500 gm
(cut into small pieces)
Turmeric - 1 small piece
Dry chillies(Kollamulaku) - 10 nos
Coriander - 2 1/2 tbsp
Pepper - 1 tsp
Cumin seeds (jeerakam) - 1 pinch
Red onions(Kunjulli) - 1/2 cup
Garlic(sliced) - 3/4 tsp
Ginger(sliced0 - 1 tsp
Cinnamom(Karugapatta) - 2 sticks
Cloves(grambu) - 8 nos
Curry leaf - 1 stem
Vinegar - As reqd
Salt - As reqd
Coconut oil - 3 tbsp
Ghee - 1 tbsp

Preparation Method

1)Powder turmeric and then crush all the ingredients except garlic and mix with liver.

2)Add required water, garlic and curry leaves.

3)Add vinegar and salt and cook till dry.

4)Heat coconut oil and ghee and fry the small onions.

5)Add the cooked liver and fry till dry.

6)Crushed pepper can be added while tempering.


Mutton Pepper Fry Recipe


Mutton - 1/2 kg
Onion - 2 nos
Tomato - 2 nos
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 2 sticks
Cloves(Grambu) - 2 nos
Fennel seeds(Perinjeerakam) - 1/4 tsp
Ginger - A small piece
Garlic pods - 6 nos
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Oil - 1/4 cup
Curry leaves - A few
Peppercorns(Kurumulaku) - 2 tsp
Fenugreek seeds(Uluva) - 1 tsp
Salt - As reqd
Coriander leaves for garnishing

Preparation Method

1)Grind together tomato, spices and the powders. Keep it aside.

2)Crush the peppercorns and keep it aside too.

3)Clean and cut mutton into medium pieces.

4)Marinate it with the ground masala for 1 hr.

5)Heat oil in a pan or a kadai.

6)Add fenugreek seeds and curry leaves.

7)Add onion and fry, till golden brown.

8)Add the marinated mutton.

9)Add enough hot water and salt.

10)Cook for 20 - 30 mins.

11)Add crushed pepper.

12)Garnish with coriander leaves.


Mutton Korma Recipe


Meat - ½ kg
Turnip - 250 gm
Tomato - 150 gm
Onions - 150 gm
Garlic pods - 1 no
Ginger - 50 gm
Green chilly - 3 nos
Coconut(grated) - ½ cup
Tamarind(Puli) pulp - 1 tsp
Mint leaves(Pudhina) - ½ bunch
Red chilly powder - 2 tsp
Turmeric powder - ½ tsp
Coriander powder - 3 tsp
Oil - 1 tbsp
Salt - As reqd
Preparation Method

1)In a pressure pan, add oil and sauté mint leaves.

2)Add the chopped onions, tomato, ginger, garlic, green chilly, turmeric power, red chilly powder, and coriander powder.

3)Add meat pieces and turnip with half the salt.

4)Add water and close the lid. Allow it to cook for 3 whistles.

5)Leave it for 10 minutes and release the pressure.

6)Mix the grated coconut and a teaspoon of tamarind pulp.

7)Add the remaining salt.

:- Serve hot with roti, rice or dosas.


Malabar Mutton Biriyani Recipe


Basmati rice - 1/2 kg
Mutton - 1/2 kg
(cleaned and cut into big pieces)
Onion - 1/4 kg
(finely sliced)
Tomato - 100 gm
(finely sliced)
Green chillies - 10 nos
Ginger - 10 gm
Garlic pods - 8 nos
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Cashewnuts - 10 gm
Cinnamon(Karugapatta) - 4 sticks
Cloves(Grambu) - 4 nos
Cardamom(Elakka) - 4 nos
Curd - 1 tbsp
Fennel(Perinjeerakam) - 1/2 tsp
Mint leaves(Pudhina) - 1/2 bunch
Coriander leaves - 1/2 bunch
Ghee - 1/4 cup
Oil - 1/4 cup
Salt - As reqd

Preparation Method

1)Grind together ginger, garlic and green chillies into a coarse paste.

2)Clean and soak rice for 30 mins. Keep aside.

3)Heat oil in a heavy bottom pan or a kadai.

4)Add 1/2 of the sliced onions and fry, till golden brown. Keep aside.

5)Heat up the remaining oil.

6)Season fennel.

7)Add rest of the sliced onions and cashews and fry, till it becomes soft.

8)Add tomatoes, ground paste, turmeric powder, pepper powder, curd, mint and coriander leaves and saute, till the oil starts to separate.

9)Add mutton and cook, till the mutton is 3/4th cooked.

10)Add salt.

11)Cook the rice along with all spices and salt, till it is 3/4th done.

12)Grease a vessel with little ghee.

13)Spread 1/2 of the mutton masala and place 1/2 of rice over it.

14)Pour 2 tbspn of ghee on top of it and sprinkle some roasted onion.

15)Spread the remaining masala and top it with rice followed by ghee and fried onion.

16)Close it with a air tight lid and put it in dum for 10 - 15 mins.

:- We can put it in oven after layering it in a pyrex or oven safe bowl. Pre heat the oven for 200 degree and keep it for 10 mins.
:- If using microwave, layer it in a microwave safe container and keep the power in defrost mode and set 10 mins.


Easy Mutton Biryani Recipe


Mutton - 1 kg
Basmati rice - 1 kg
Ginger(paste) - 3 tsp
Garlic(paste) - 3 tsp
Curd - 1/2 cup
Saffron powder - 1/2 tsp
Coriander leaves and mint leaves(finely chopped) - 1 1/2 cups
Green chillies - 6 nos
Oil - 3 tbsp
Garam masala powder - 3 tbsp
Bay leaves(Karuga/Vazhana ela) - 2 nos
Cardamom(Elakka) - 3 nos
Cloves(Grambu) - 4 nos
Cinnamon(Karugapatta) - 3 pieces
Onion - 4 - 5 nos
(thinly sliced)
Sai jeera - 1 tsp (optional)
Ghee - 1 tsp
Colour - 2 pinch
Salt - As reqd

Preparation Method

1)Wash the meat pieces very well.

2)Squeeze out all the water very well.

3)Mix together 1½ tsp of ginger and garlic paste each, 1/2 cup curd, salt, yellow powder, 1/2 cup of coriander and mint leaves and green chillies without removing the top stalk.

4)Mix thoroughly well the above mixture with the mutton.

5)Keep in the refrigerator over night or for at least 2 – 3 hrs.

6)Heat oil in a vessel.

7)Add sai jeera.

8)Add onion and saute, till they turn brown.

9)Add ½ spoon of ginger and garlic paste each and fry well.

10)Add garam masala powder and fry well.

11)Add ½ cup of mint and coriander leaves and fry well.

12)Add the marinated mutton and stir well.

13)Add salt.

14)Cover and cook on a low fire, till the mutton is cooked. Stir occasionally.

15)When the mutton is being cooked, heat up another big vessel.

16)Add water, bay leaves, cardamom, cinnamon sticks and cloves and allow it to boil.

17)Add rice, salt and another ½ cup of mint and coriander leaves.

18)Cook, till half done and strain the rice.

:- Remember not to overcook the rice.
:- Use a big vessel so that the rice does not stick with one other.
:- Cook, till half done as the rice will get cooked in steam later.

19)Once the mutton is cooked, there should not be more water in the mutton. If there is more water, then keep the flame high and open the lid and stir.

:- In short, there should be thick gravy with the mutton.

20)Add the cooked rice into the mutton gravy.

21)Add 2 tsp of ghee/oil on the rice (optional).

22)Mix together 2 spoons of water and red/yellow colour and pour this liquid in the center of the rice.

23)Cover and keep on low fire for 15 mins.

24)Open and check whether steam is coming out. If yes, cover it again.

25)Open it and before serving, mix half quantity very well so that each rice is coated with the mutton masala.


Latest Videos on How to Cook

See some experts cooking style