DHUWAN GOSHT

This mutton recipe gets its great flavor from the burnt coal. I heated a piece of coal on the gas stove, put it over an aluminium foil inside the dish, pour some desi ghee over to get the smoke (dhuan) and close the lid. The flavors just seeped in to the main dish almost immediately and it tasted absolutely great with some home made roti.

Ingredients 

 8 tbsp Oil
 7- 8 Red dry chili
 2 cup Onion
 4 tsp Ginger garlic paste
 1  kg Mutton
 2 cup Dahi
 Salt to taste
1 tsp Red chili powder
1 tsp Turmeric powder
2 tsp Dhania powder
1 tsp Garam masala powder
2 tsp Desi ghee
Coal piece
Coriander leaves for garnishing

Method 

Heat in a pressure cooker, add dry red chili and onions and saute till golden brown.Add ginger garlic paste and saute for a min.Now add mutton and cook till you see the color changes.Now add dahi and all dry masala, little water and cook till done (about 4 whistles).
Heat the coal piece over the gas till it becomes red on all sides.
Place aluminium foil over the mutton, and burning coal over it, pour the desi ghee and close the lid for couple of min.
Garnish with coriander leaves.

GONGURA MUTTON

A spicy hadrabadi lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves

Ingredients

1 kg lamb meat, cleaned and cut into pieces
1 tsp turmeric powder
20 cloves of garlic
100 g  piece of ginger
salt to state
2 tps corriander powder
For the curry
6 tblsp cooking oil
8 cloves
8 whole green cardamoms
4 bay leaves
2  cinnamon stick
400 - 500 g gongura leaves
2 onion thinly chopped
2 stem  curry leaves

Method 

Boil the mutton and ginger garlic with some salt in a pressure cooker.Fish out the ginger garlic and make a paste of it and keep aside.Now in a pan heat oil and add all the whole spices.Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.Saute till the oil is separated from the mixture. Add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste. Add water for curry and boil till it thickens.Garnish with fresh coriander leaves and serve with rice.

RAJASTHANI LAAL MAAS

Ingredients 

900 g   Mutton Leg 
900 g  Onions (chopped)
400 g  Tomato (chopped/paste)
50 g Ginger Paste
50 g  Garlic Paste
200 g  Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves
100 g Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
200 ml  Cooking Oil
Salt To Taste

Method

In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.Keep aside a little of the brown onions to use for garnish.
Add the garlic and ginger paste, cook for 15 min.
Add cut portions of mutton and let it cook for 30 min.
Add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
Cook until the spices are well-cooked and mixed.
Add tomato paste and cook on low fire for 40 min.When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.