Mutton Mince and Aubergine Rolls Recipe

The Mutton mince and aubergine rolls work as a perfect starter with a twist! The recipe is easy and serves as a kebab made with eggplant and mutton mince. Most importantly it is baked, but you also have an option of deep frying in absence of oven. Being baked makes it oil free and guilt free to enjoy. Perfect idea for party starters or snacks when served with a green salad. The following portion can serve 5 to 6 and takes 30 to 35 minutes to cook.

Ingredients for Mutton Mince and Aubergine Rolls Recipe

Aubergine (big brinjal/eggplant) - 1 to 2, should weigh 500 gm each
Mutton mince - 500 gm
Onion - 1 big, finely chopped
Mint leaves - 1/4th cup, roughly chopped
Coriander leaves - 1/4th cup, roughly chopped
Green chilies - 2 to 3
Black pepper powder - 1 to 2 tsp
Egg - 2
Breadcrumbs - 1 cup
Oil - 2 tbsp

Method for Mutton Mince and Aubergine Rolls Recipe

Lightly brush aubergines with oil and roast on live flame until well cooked. Once done, remove in a bowl and allow it to cool down.Once cool remove the skin and gently mash the flesh with a fork.

Mix the mince with the eggplant mash. Add to this mint leaves, coriander leaves, pepper, salt and finely chopped onions. Mix well.

Beat eggs and add them into the aubergine-mince mix. Divide the mix into equal portions and shape each portion into long rolls.

Gently roll each in breadcrumbs and place in a greased baking dish. Keep distance between each rolls.

Pre-heat an oven to 200 degrees C and then bake the mutton mince and aubergine rolls for 12 to 15 minutes. Serve hot with a green salad. 

Kheema Kebab Recipe - Mutton mince kebabs

An easy and delicious starter made with mutton mince, chana dal and Indian spices.

Ingredients for Kheema Kebabs Recipe:

Kheema (mutton mince) - 500 gm
Ginger - 1 tbsp, chopped
Onions - 3, finely chopped
Coriander - 1 cup, finely chopped
Mint leaves - 1 cup, finely chopped
Chana dal - 2 tbsp (dry roast and grind to fine powder)
Cream - 2 tbsp
Khoya - 50 gm
Garam masala powder - 1 tsp
Poppy seeds paste - 2 tbsp
Red chili powder - 1 tsp
Turmeric - 1/2 tsp
Lemon juice - 2 tbsp
Sugar - 1/2 tsp
Salt, as required
Oil, for frying

Method for Kheema Kebabs Recipe:

In a large bowl, add ingredients to kheema (except oil) and mix well.

Divide the mixture into small, equal sized portions and shape them into balls.

Deep fry on medium flame till golden brown. Remove on absorbent paper.

Serve hot with mint chutney, sliced onion and lemon wedge.

Gosht Dibahar Recipe - Delicious mutton recipe cooked in almond paste

Ingredients for Gosht Dilbahar Recipe:

Mutton - 1 kg, small pieces
Onion paste - 4 tbsp (slice two large onions, fry golden brown and grind to fine paste)
Garlic pate - 2 tbsp
Almond paste - 4 tbsp, (Soak around 20 almonds, discard skin and grind to smooth paste)
Black pepper powder - 1 tsp
Turmeric - 1 tsp
Garam masala powder - 1 tsp
Ghee - 1/4 cup
Oil - 2 tbsp
Poppy seeds paste - 1 tsp
Ginger paste - 1 tsp
Hung curd - 1 cup
Green chili - 4, sliced
Coriander leaves - 2 tbsp
Ginger - 1 tsp, sliced
Almonds - 5 to 6, halved and fried
Salt, as required
Sugar - 1 tsp

Method for Gosht Dilbahar Recipe:

In a large fry pan, heat ghee and oil together. Add garlic paste and ginger paste. Fry well on slow flame. Add to this onion paste and almond paste. Saute. Add poppy seeds paste and continue to fry. Remove the saute mixture in a plate.

In the remaining oil and ghee mixture fry the mutton for around five minutes. Add the fried mixture and curd. Mix well. Continue to cook the mutton on slow flame till half done.

Add salt, sugar, black pepper powder, turmeric, garam masala powder and mix well. Cover and continue to cook the mutton on slow flame till it's cooked.

Remove the mutton in a serving bowl and garnish with coriander leaves, sliced green chili, fried almonds and sliced ginger. Serve hot.

Mutton Sukha Recipe Rajasthani Style

Ingredients for Mutton Sukha Recipe Rajasthani Style:

Mutton - 1 kg, medium pieces
Ghee - 1/4 cup
Oil - 1/4 cup
Curd - 1/4 cup
Red chili seed's paste - 3 tsp (just remove the seeds from dry red chili, add little water and grind to paste)
Ginger - 1 tbsp, grated
Almond paste - 2 tbsp, soaked and peeled
Poppy seeds paste - 2 tbsp
Coconut paste - 2 tbsp
Khoya - 1/2 cup
Milk - 1 cup
Rosewater -  1 tbsp
Lemon juice - 2 tbsp
Sugar - 1 tsp
Salt, as required
Coriander leaves - 2 tbsp, for garnish

Method for Mutton Sukha Recipe Rajasthani Style:

Heat oil and ghee together in a large fry pan. Fry red chili seed's paste and grated ginger. Add curd and saute on slow flame. Add to this mutton, salt and sugar. Add little water and cook mutton till its done.

Once the mutton is cooked check that the water is drained completely. Now add to it almond paste, poppy seeds paste, coconut paste and fry well. Add milk and khoya, mix well. Place a lid on the fry pan and allow it to cook till the mutton is completely dry and done.

Remove from heat and squeeze in the lemon juice. Mix well and then add rose water. Garnish with coriander leaves.

Serve hot.

Kashmiri Mutton Chops Recipe Type 2

As I said I have learnt two methods for Kashmiri mutton chops recipe. Here's second type.

Ingredients for Kashmiri Mutton Chops Recipe Type 2:

Double mutton chops - 10 nos
Green cardomom - 6
Cloves - 5
Fennel seeds - 1 1/2 tsp
Cinnamon  - 2 sticks
Milk - 4 cups
Gram flour - 1/2 cup
Rice flour - 1/4 cup
Red chili powder - 1 tsp
Asafoetida (hing) - 1/2 tsp
Lemon juice - 1 tbsp
Ghee - 1/4 cup
Salt, as required

Method for Kashmiri Mutton Chops Recipe:

Place cardamom, cloves and fennel seeds in a small muslin cloth and tie over a knot to make it a small pouch.

Heat a large saucepan, place the mutton chops along with milk and 4 cups water. Drop the spice pouch into it. Cook on medium flame till water drains.

While the chops are cooking, mix the rice flour and gram flour together. Add water to make a thick batter. Add to this salt, red chili powder, hing and mix well.

Remove the chops from the saucepan and allow it to cool.

Once cool, dip each mutton chop in the batter and deep fry in ghee. You can also use oil for frying instead of ghee, or mix oil and ghee in 1:1 proportion.

Serve hot with lemon wedge, onion rings and red chili sauce.

Kashmiri Mutton Chops Recipe Type 1

I have learnt two methods for Kashmiri Mutton Chops Recipe. So I am naming it Type 1 and Type 2.

Ingredients for Kashmiri Mutton Chops Recipe Type 1:

Double mutton chops - 1 kg
Curd - 1 cup
Red chili powder -  2 tsp
White vinegar - 1 tbsp
Ghee - 1/4 cup
Oil - 1/4 cup
Onion - 1 large, sliced
Egg white - 1, beaten
Bread crumbs - 1 cup
Fried onion slices - 2 tbsp
Salt, as required

Ingredients for ground paste:

Onion - 3 medium, chopped
Garlic - 10 cloves
Ginger - 2 inch
Raw papaya paste - 2 tbsp
Cinnamon - 1 inch stick
Black peppercorn - 1
1 tbsp
Garam Masala powder - 1 tsp


Method for Kashmiri Mutton Chops Recipe Type 1:

Ground ingredients mentioned for paste.

In a bowl, mix the ground paste with salt, red chili powder, curd and vinegar. Mix well and drop ion the double mutton chops in it. Marinate for a while.

Heat oil and ghee together in a pan.

Remove chops from the marinade. Dip each chop first in egg white first and then in bread crumbs. Drop them in the pan and fry golden. Serve hot.

Hara Mutton Fry Recipe - Green Masala Mutton Fry

Ingredients for Hara Mutton Fry Recipe:

Mutton - 500 gm
Ghee - 1/4 cup
Oil - 1/4 cup
Onions - 4, sliced
Garlic paste - 2 tsp
Ginger paste - 2 tsp
Shahjeera (caraway seeds) - 1/4 tsp, crushed

Ingredients for Marinade:

Red chili powder - 1 tsp
Garam masala powder - 1/2 tsp
Turmeric - 1/2 tsp
Green chili - 4 to 5
Fenugreek leaves - 1/2 cup, chopped
Spinach leaves - 1 cup, chopped
Coriander leaves - 2 tbsp, chopped
Mint leaves - 2 tbsp, chopped
Curd - 1 cup
Salt, as required

Method for Hara Mutton Fry Recipe:

In a large bowl, mix all the ingredients for marinade together. Drop in the mutton pieces and rub well. Let it marinate for at 30 minutes.

Heat ghee and oil together in a pressure pan. Add garlic paste, ginger paste and onions. Fry well till onions are golden brown.

Add to it the marinated mutton and fry well. Pressure cook till the mutton till done. There should be no need to add water, but if you wish add little. Check the taste for seasoning and add the crushed shahjeera.

Serve hot with roti.

Bhuna Ghosht Recipe

Ingredients for Bhuna Ghosht  Recipe:

Mutton - 1 kg
Sesame paste - 2 tsp
Onion - 5 medium, finely chopped
Tomato - 5 medium, chopped
Garlic paste - 2 tbsp
Ginger paste - 1 tbsp
Garam masala powder - 1 tsp
Dry coconut - 2 tbsp, roasted and ground to paste
Poppy seeds paste - 1 tbsp
Red chili powder - 1 1/2 tsp
Turmeric - 1/4 tsp
Sugar - 1/2 tsp
Ghee - 2 tbsp
Oil - 2 tbsp
Coriander leaves - 3 tbsp

Method for Bhuna Ghosht Recipe:

In a kadai heat oil and ghee together. Add onions and saute. Add ginger paste and garlic paste. Continue to saute.

Add to this dry coconut paste, turmeric, red chili powder and garam masala powder. Add mutton and saute for 5 minutes.

Add 1 cup water and cook on slow flame. Wait till water dries up, then add 1 cup water again. Follow this procedure till mutton cooks.

Add sesame paste, poppy seed paste and tomatoes. Continue to saute.

Add salt and sugar. Fry the mutton. If required sprinkle little water. The gravy should be dry. Garnish with chopped coriander. Serve hot.

Peshawari Mutton Kebab Recipe

Ingredients for Peshawari Mutton Kebab Recipe:

Mutton Kheema (mince) - 250 gm

Onions - 2 medium, finely chopped

Ginger - 1 inch

Green chili - 4 nos

Garlic - 5 cloves

Cumin seeds - 1 tsp, roasted

Cinnamon stick - 1 

Red chili powder - 1 tsp

Black pepper powder - 1/2 tsp

Corn flour - 1 tbsp

Bread - 2 slices

Salt, as required

Oil for frying

Method for Peshawari Mutton Kebab Recipe:

Grind all ingredients together along with mutton kheema. Remove this mixture in a bowl and divide into equal sized portions. Roll them in round balls.

Deep fry on medium flame. Remove on absorbent paper.

Serve hot with mint chutney along with vegetable salad and lemon wedge. 

Shahi Mutton Fry Recipe

Ingredients for Shahi Mutton Fry Recipe:

Mutton - 1 kg, medium cut
Curd - 1/4 cup
Cream - 1/2 cup
Almond - 1/4 cup, soaked and ground to fine paste
Red chili powder - 2 tsp
Oil - 2 tbsp
Ghee - 2 tbsp
Sugar - 1/2 tsp
Coriander - 2 tbsp, chopped

Ingredients for marinate:

Ginger - 1 inch
Cinnamon stick - 2
Tomato  - 4, chopped
Garlic - 15 cloves

Method for Shahi Mutton Fry Recipe:

Grind ingredients mentioned above for marinade. Add this paste along with the almond paste to cream. Mix well. Marinate mutton with this mixture along with curd. Rub well and refrigerate mutton for 7 -8 hours.

Heat pan, add ghee as well as oil. Add red chili powder, mutton and stir fry. Cover and cook till mutton cooks.

Add to this sugar and salt. Continue to cook until mutton gravy starts sticking the kadai. Garnish with coriander leaves and serve hot.

Methi Mutton Fry Recipe: Mutton cooked with fenugreek leaves

Ingredients for Methi Mutton Fry Recipe:

Mutton - 1 kg, medium pieces
Methi leaves (fenugreek) - 1 bunch, chopped
Onions - 5, finely sliced
Oil - 3 tbsp
Ghee - 1 tbsp
Garlic - 7-8 cloves, crushed
Ginger - 1 tsp, chopped
Red chili powder - 1 tbsp
Garam masala powder - 1 tsp
Turmeric - 1 tsp
Salt, as required
Tomato paste - 3 tbsp
Lemon juice - 2 tbsp
Coriander - 1 tbsp, chopped

Method for Methi Mutton Fry Recipe:

Heat oil and ghee in a kadai. Saute garlic and ginger. Add onion and fry till soft and pink.

Add to this turmeric, red chili powder and mutton. Saute till the mutton gets well coated with the masala. Add to this tomato paste, salt and little water. Cover and cook till mutton is cooked.

Once mutton is cooked add chopped methi leaves. Fry till cooked. Add garam masala and lemon juice to it.

Garnish with coriander leaves and serve hot with roti, naan or rice.

Mutton Chop Masala Recipe

Ingredients for Mutton Chop Masala Recipe:

Double Mutton Chops - 500 gm
Onions - 4, large, chopped fine
Tomatoes - 4, large, chopped fine
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Coriander powder - 1 tbsp
Garam Masala powder - 1 tbsp
Chili powder - 2 tsp
Turmeric powder - 1 tsp
Salt, as required
Ghee - 3 tbsp

Ingredients for garnishing:

Green chilies - 4, slit lengthwise
Coriander leaves - 2 tbsp
Ginger - 1 tsp, julienned

Method for Mutton Chop Masala Recipe:

In a large pan, heat ghee and saute onions till golden. Add to it, ginger-garlic paste and continue sauteing.

Add chopped tomatoes and fry well. Add coriander powder, red chili powder, turmeric, and garam masala. Fry well.

Add mutton chops and salt and saute well.

Add 1 cup water, cover and steam cook till cooked.

Garnish Mutton Chop Masala with ingredients mentioned for garnishing. Serve hot with naan, rotis and rice.

Dal Gosht Recipe

Dal Gosht is an Moghlai dish relished by non-vegetarians not just for its unique flavours but also for healthy reasons, as it contains lentils and bottle gourd along with mutton. The lentils and bottle gourd combines with mutton to offer a succulent and delicious recipe to devour on.

Ingredients for Dal Gosht Recipe:

Mutton - 1 kg
Lentils - 1 cup. washed
Bottle gourd (doodhi) - 1, washed and chopped in big chunks
Tomatoes - 2, large, chopped
Onion - 3, large, sliced
Green chili - 2, Slit
Ginger garlic paste - 5 tspn
Red chili powder - 1 tsp
Garam masala - 2 tsp
Turmeric - 1/2 tsp
Coriander - 2 tbsp, chopped
Lemon juice - 2 tbsp

Method for Dal Gosht Recipe:

Pressure cook lentils and mutton together. Set aside. Use some of the stock and cook bottlegourd till done.

In a pan, heat oil. Add sliced onions and fry on medium flame. Add a little salt and fry till onions are golden brown. Make sure they don't burn, keep stirring. Once done remove a tablespoonful for garnish.

Add ginger garlic paste, geeen chili, red chili powder, turmeric,  and saute. Saute tomatoes and continue to saute. Add salt and garam masala.

Add mutton and dal, cooked bottle gourd and stock as required. Add lemon juice. Cook for few minutes on low flame till gravy is thick or as required.

Garnish with fried onions and chopped coriander. Serve hot with rotis or rice.

Pasanda Kebab Recipe - Shallow fried mutton kebab

Ingredients for Pasanda Kebab Recipe:

Mutton - 500 gm, boneless fillet
Ginger Garlic Paste - 4 tbsp
Raw papaya - 4 tbsp, ground to paste
Butter - 100 gm
Garam Masala powder - 1 tsp
Cream - 500 ml
White pepper powder - 1 tbsp

Method for Pasanda Kebab Recipe:

Cut the mutton into 3 cm pieces and flatten them by beating with a steak hammer. Mix 2 tbsp ginger - garlic paste with raw papaya paste and salt. Rub this marinade to the mutton pieces and marinate for an hour.

Heat butter in a skillet and saute fry remaining ginger garlic paste and the garam masala powder. Fry this until well browned. Add to it the marinated mutton pieces and fry well. Continue to cook on low flame until done.

Add to this fresh cream and white pepper powder. Mix well and continue to cook till the kebab is almost dry.

Serve hot Pasanda Kebab with green salad and bread toast.

Chandni Korma Recipe - Traditional Indian Chicken cooked in rich gravy

Ingredients for Chandni Korma Recipe:

Chicken breasts - 8 no.
Butter - 3 tbsp

Ingredients for the marinade:

Curd - 6 tbsp
Cream - 2 tbsp
Ginger paste - 2 tbsp
Garlic paste - 1 tbsp
Salt, as required

Ingredients for the gravy:

Ghee - 5 tbsp
Peppercorns - 1 tbsp
Cardamom - 5 / 6
Cinnamon stick - 5cm
Bay leaf - 2 no.
Clove - 6 no.
Shahjeera - 1 tsp
Onion paste - 200 gm,  boiled
Ginger paste - 2 tbsp
Garlic paste - 1 tbsp
Green chili paste - 1 tbsp
Curd - 1 cup
Mawa - 3 tbsp
Almonds - 2 tbsp, soaked and ground to fine paste
Chicken stock - 1 liter
Rose petal powder - 1/2 tsp
Lemon juice - 2 tsp
Salt, as required

Ingredients for Garnishing:

Pistachios - 2 tbsp, blanched, peeled and sliced
Silver varakh - 2 sheets

Method for Chandni Korma Recipe:

Whisk the curd in a bowl with all the ingredients mentioned for the marinade. Gently rub the marinade on the chicken breasts and set aside for half an hour.

Melt butter in the pan and sear the marinated chicken for about 5 mins. Remove the chicken on an absorbent paper and set aside.

Whisk the curd meant for gravy in the bowl. Add to it the green chili paste and continue to blend.

Crumble the mawa well to remove all lumps.

In a heavy bottom pan heat ghee. Add to it peppercorns, cardamom, cloves, cinnamon stick, bay leaves and shahjeera. Keep the heat low and stir the whole spices until they change colour. Add to this the boiled onion paste and continue to stir fry until ghee floats on the top.

Add to this ginger paste and garlic paste. Continue to stir fry until ghee surfaces on the top. Add to this the whisked curd and stir fry.

Add to it the almond paste and stir fry well. Add the crumbly mawa and stir fry well.

Add the chicken stock and allow the gravy to boil. Lower the heat and simmer the gravy until reduced by a quarter.

Pass the gravy through a soup strainer and return it back to the heat. Add to this the seared chicken and simmer until chicken is cooked. Stir occasionally.

Add to this rose petal powder and lemon juice and stir. Remove from heat and check the seasonings.

For serving, arrange two breast pieces in each plate. Pour the gravy over it and garnish with pistachios and silver varakh.

Shredded Chicken with Sesame seeds Recipe

Ingredients for Shredded Chicken with Sesame Seeds Recipe:

Boneless chicken breast - 225 gm
Egg white - 1
Salt, as required
Cornflour - 2 tsp
White sesame seeds - 1 tbsp
Oil, for frying

Ingredients for the sauce:

Dark soya sauce - 1 tsp
Vinegar - 1 tsp
Chili sauce - 1/2 tsp
Oil - 1/2 tsp
Sugar - 1 tsp
Rice wine - 2 tsp
Pepper powder - 1/2 tsp
Spring onions - 1 stalk, chopped

Method for Shredded Chicken with Sesame Seeds Recipe:

Combine shredded chicken with egg white, salt, cornflour and mix well. Refrigerate the mixture for 10 minutes.

Heat oil in a skillet andg  add the chicken mixture. Keep stirring the mixture in order to prevent them from sticking.

Cook for 2 to 3 minutes and set aside on a absorbent paper.

Clean the skillet with absorbent paper and reheat it with 1 tsp oil.

Add sesame seeds abd stir-fry on medium heat for a minute.

Mix the sauce ingredients together and add it to the sesame seeds, bring to boil.

Add to this the chicken and saute on high fire for 2 minutes.

Serve hot.

Murg Malai Tikka Recipe: Chicken Kebabs delicately spiced

Ingredients for Murg Malai Tikka Recipe: 

Chicken breasts - 500 gm, cubed
Green chilies - 2, chopped
White pepper powder - 1/2 tsp
Ginger garlic paste - 1 tbsp
Curd - 1 tbsp
Cashewnut paste - 2 tbsp
Fresh cream - 1 cup

Method for Murg Malai Tikka Recipe:

Except for the cream, mix all the other ingredients and apply to the chicken.

Marinate the chicken for at least an hour at room temperature.

Later add the cream and mix well.

Skewer the marinated chicken and grill over a hot grill till done.

Peshawari Mutton Tikka Recipe ( Grilled Mutton Peshawari Style)

Ingredients for Peshawari Mutton Tikka Recipe: 

Mutton - 200 gm, boneless and cubed
Ginger Garlic paste - 1 tbsp
Raw papaya paste - 2 tbsp
Garam masala - 1 tbsp
Chili powder - 1 tbsp
Curd - 1 tbsp
Oil - 3 tbsp
Salt, as required

Method for Peshawari Mutton Tikka Recipe:

Marinate the cubed boneless mutton in ginger garlic paste, salt and raw papaya paste for at least a couple of hours.

Mix all the other mentioned ingredients and apply them on mutton and marinate it for one more hour.

Skewer the mutton tikkas and grill them over hot grill till they are done.

Crispy Chicken Dumplings Recipe

 Ingredients for Crispy Chicken Dumplings Recipe: 

Boneless Chicken breast - 225 gm
Egg white - 2
Cornflour - 2 tsp
Rice wine - 2 tsp
Ginger - 1" julienned
Spring onions - 1 stalk, chopped
Salt, as required
Cornflour - 25 gm,g for dusti
Oil, for frying

Ingredients for the sauce:

Vinegar - 1 tbsp
Garlic - 2 tsp, chopped
Dark soya sauce - 1 tbsp
Chili sauce - 1 tsp

Method for Crispy Chicken Dumplings Recipe:

In a bowl mix chicken with egg whites, cornflour, rice wine, ginger, spring onion and salt. With a hand blender blend the items well.

Grease a plate which fits inside a steamer with little oil and spread the chicken mixture over it evenly. Steam the mixture for 15 minutes. Cook the mixture till chicken is cooked and firm. Remove the chicken from the steamer and set aside to cool.

Once cool cut the chicken mixture into small pieces. Dust the chicken pieces with cornflour and deep fry them till golden brown.

Mix the sauce ingredients together to prepare the sauce.

Serve the fried Chicken dumplings with the sauce.

Raan Alishaan Recipe

Ingredients for Raan Alishaan Recipe:

Baby Lamb legs - 4 (weighing around 3 kg)
Curd -  1 cup
Ginger garlic paste - 4 tbsp
Chili powder - 2 tbsp
Garam Masala - 1 tbsp
Salt, as required

Method for Raan Alishaan Recipe:

In a bowl, mix ginger garlic paste with curd, chili powder, salt and garam masala.

Apply this mixture to lamb legs and allow them to marinade for 4 to 5 hours.

Place this marinated lamb's leg in a handi (mud vessel) and cover the handi with a aluminium foil.

Place this handi over the tandoor's mouth and cook the lamb leg for at least 20 to 25 minutes or till done.

Once done remove the lamb's leg and wrap them individually in aluminium foil and place in the tandoor for 5 minutes.

Once done, unwrap them and serve hot after garnishing with onion rings.