Mutton Gravy Ingredients:

• 1 lb Mutton
• 1 Onion (chopped)
• 3 cups water
• 2 tsp Coriander powder
• Few curry leaves
• Coriander leaves
• 4 Red chillies
• 2 tsp Oil
• Salt to taste

Paste of :

• 3 Tomatoes (chopped)
• 1 tsp Whole pepper
• 1/2 tsp Cumin seeds
• 4 Garlic pods
• Small piece of ginger

How to make Mutton Gravy:

• Put mutton along with onion and water in a pressure cooker. Cook till 2 whistle.
• Add the prepared masala paste to the mixture in cooker.
• Now add salt, curry leaves, oil, coriander powder and coriander leaves.
• Boil the gravy on a low flame till it becomes thick.
• Mutton Gravy is ready. Serve it with rice or chapatis.

Mutton Pepper Fry Ingredients:

• 1/2 kg Mutton
• 2 tbsp Chilly powder
• 1 tsp Garam masala powder
• 1 Sprig curry leaves
• 1 tsp Turmeric powder
• 6 Green chillies
• 1 tbsp Ginger
• 1 tsp Mustard seeds
• 1 tbsp Pepper
• 1 tbsp Ginger-garlic paste
• Salt to taste
• 1 Cup shallots
• 2 tbsp Coriander powder
• 1/4 Cup coconut oil

How to make Mutton Pepper Fry:

• Wash and cut the mutton into small pieces.
• Cook it in a pressure cooker along with ginger-garlic paste, turmeric, chilly powder, coriander powder, and salt.
• Heat coconut oil in a pan, add mustard seeds and allow spluttering.
• Add shallots, ginger, and green chillies.
• Fry till the mixture turns golden brown.
• Now add cooked mutton.
• Cook again till it gets roasted.
• Mix garam masala and pepper.
• Saute again for about 2 minutes.
• Mutton Pepper Fry is ready to serve.
• Garnish it with curry leaves.

Kashmiri Mutanjan Ingredients:

• 250 g Rice
• 500 g Lamb (cubed)
• 2 large Onions (quartered)
• 2 piece Cinnamon Sticks
• 12 Cloves
• 12 Peppercorns
• 6-7 Cardamoms
• ½ tsp Coriander Powder
• 2 tbsp Sugar
• 1 tsp Lemon (juice)
• 1 tsp Almonds, crushed
• ½ tsp Saffron (soaked in 1/4 tbsp milk)
• 4 tbsp Ghee
• Salt, to taste

How to make Kashmiri Mutanjan:

• Take a medium sized bowl and add onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander in it. Now, take a clean cotton cloth and tie all the above ingredients to make a potli. Keep it aside.
• Now, heat a pan and put the potli prepared along with lamb, salt and enough water to cover it. Cook it till the water is reduced to half and let it cool a bit.
• Remove the potli and squeeze out the flavor in the pan itself.
• Add sugar and lemon juice in the same pan and cook it till it gets syrupy and glazy. Keep it aside.
• Take another deep pan and boil rice in water with the other left spices and some salt. Cook till the rice is half done and then drain out the water.
• Take a casserole and grease it. Now, arrange a layer of rice, then the lamb and again the layer of remaining rice.
• Pour saffron milk over top, sprinkle crushed almonds over it, cover it tightly and let it bake at 350 F for 30 to 35 minutes.
• Serve hot

Aaloo Keema Ingredients:

• 250 gms Potatoes (cut in small pieces)
• 1/2 tsp Garam Masala Powder
• 1 tsp Salt (according to taste)
• 1 Large Onion (chopped)
• 1 tsp Coriander Leaves
• 1/4 tsp Turmeric powder
• 6 Whole Black Pepper
• 1 Black Cardamom
• 1/4 tsp Cumin Seeds
• 3/4 tsp Chili Powder
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 tbsp Lemon Juice
• 1/2 kg Minced Beef
• 2 Tomatoes
• 6 tbsp Oil
• 6 Cloves

How to make Aloo Keema:

• Heat the oil in a pan over medium flame.
• Saute the chopped onion pieces in oil until light brown.
• Add black pepper, cloves, cardamom, cumin seeds, ginger-garlic paste and finely chopped tomatoes to the onions.
• Cook on medium heat till the water is dried. Add mince meat, mix and dry the water again.
• Add salt, turmeric and enough water to cover the meat completely.
• Cook till meat is tender and the water dries.
• Add potatoes and cook till the potatoes are soft.
• Sprinkle garam masala powder and garnish with fresh coriander leaves, green chilies and lemon juice.
• Aloo Keema is ready. Serve with naan.

Achari Gosht Ingredients

• 1 ½ pounds or 800 grams of Mutton (boneless)
• 5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on taste preferance.)
• ¾ cup Onions (pureed)
• 1 tsp. Ginger Paste (Pisi Adrak)
• 1 tsp. Garlic Paste (Pisa Lehsan)
• 1 tsp. Cumin Seeds (Saabut Zeera)
• 1 tsp. Mustard Seeds (Rai)
• 1 tsp. Nigella Seeds (Kalonji)
• 1 tsp. Fenugreek Seeds (Methi)
• 5 Cloves (Loung)
• 15 grams of Jaggery (Gur)
• 1 tsp. Aniseeds (Sounf)
• ½ tsp. Turmeric Powder (Pisi Haldi)
• 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
• Salt (to taste)
• 1 cup Plain Yogurt
• 4 cups Water
• ½ cup Mustard Oil

How to make Achari Gosht

• In a dish whisk the plain yogurt with one liter of water.
• In a microwavable dish heat the mustard oil until hot in the microwave. Add to the oil: the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And microwave on high for 8 minutes.
• Then mix in the red chilli powder, turmeric powder and salt and microwave for another 2 minutes.
• Add the mutton, whole red chillies, jaggery and curd water mixture and cook in a pot on the stove for about 15 minutes, or until well done.