Meat Recipes

Kashmiri Mutton- Kashmiri style lamb


For years I have cooked a Kashmiri Yakhni  from  Madhur Jaffrey's cookbook "Indian Cookery". Though it took a good hour and a half  make, it was worth it, because every bit was polished off with relish by whomever it was served to, family or friends. If there ever were leftovers, they did not lasted beyond the next meal.
Now a dear friend, Neelam Sawani, who is a great resource for delicious and easy to prepare recipes,  has given me a method which produces the same and often better results with way less oil and much less effort. I have cooked it three times in the last week!

This will take no more than 15 minutes to prepare ! This method is perfect for 1/2 kg which will serve about 2-4 people. If you increase the amount cook it in batches.


1/2 kg shoulder mutton, cut into cubes along with bones.
1/2 cup or 1 small katori plain yogurt/ dahi
1 1/2 level tsps ground ginger powder/ sonth
4 level tsps ground fennel seed /saunf powder
1 tsp salt
1/2 tsp red chilli powder/ lal mirchi
1/2  tbsp veg oil
1/2 cup or 1 katori milk or cream

Wash the mutton and drain off all the water. Mix with the curds, salt and spices and set aside in the fridge for as long as you have, even if it is just ten minutes.
In a small pressure cooker ( 3 kg size)  heat the oil and then brown the mutton a few pieces at a time. Pour the marinade, if there is any left, into the cooker. Cover and set the weight on.  Cook on high heat for 6 whistles.Turn off the heat and let it stand for a few mintues till pressure is reduced. Remove the weight and lid. Pour in the milk and cook till the spices stick to the meat and very little, to no gravy, is left. You can use cream if you prefer. Serve right away with hot chapathis or rice and curds.

With very little oil, this is a no fail recipe....and just delicious.

If any of you like this let me know, so I can pass the feedback on to Neelam.

Mutton Kofta Curry

Mutton-Kofta-done We had our family cooking meet again recently and cousin Mohini demonstrated her delicious mutton kofta curry. It is a delight to watch her cook. She is very unhurried and organised without being too fussy in her measurements of spices and other ingredients.
The best feature of this curry is that we didnt have to stand and watch over it. Once the koftas were formed it was left to simmer till cooked while we caught up on the news and gossip. Needless to say it was absolutely yummy with chapathis and rice at lunch.We really enjoyed the fruits of our own labour.

2 1/2 tbs oil
2 medium onions, chopped fine
1/2 kg mutton mince/ kheema
12 cloves garlic / lasun
1" piece of ginger/ adrak
1 cup green coriander/ hara dhaniya, chopped
2 tbsp thick yogurt/ dahi ( Remove water by hanging the dahi for awhile in muslin)
1 tbsp water
1 " cinnamon/ dalchini
6 green cardamom/ elaichi
4 tbsp tomato puree
2 tsps salt
1/2 tsp turmeric/ haldi
3 tsp cumin/ jeera powder
1/2 tsp chilli /lal mirchi powder
1 tsp garam masala
3 cups water


Dry roast onions

Dry roast the onions for about 10 minutes till light golden.


Grind into a masala with the garlic, ginger and half the coriander. 

Remove excess water from the mince by taking a handful at a time and squeezing it.


Mix the kheema and 1/2 a cup of the chopped coriander , 2 tsp cumin powder and 1 tsp salt.Add the dahi to the kheema.


Fry the ground masala on a low flame. Add 1 tablespoon of water and fry well. Add the cinnamon and cardamom and continue to fry till the oil begins to seperate from the paste.


Add the tomato puree and fry.


Now add haldi, the rest of the jeera powder, chilli powder, salt and the garam masala. Fry some more and then add the water. Bring to a boil.Stir well. 

While the curry is coming to the boil make lemon sized balls from the kheema and drop gently into the boiling curry.Do not stir with a spoon after adding the balls. Add the rest of the green coriander reserving some for the garnish.


Reduce the fire so that the curry simmers. Do not cover. Cook for another 1 1/4  hour till the curry reduces by at least half.

Serve hot with rice or chapathis.

Ghati Mutton


Nupur, who writes one of my favourite blogs One Hot Stove, is hosting RCI Maharashtrian cuisine. RCI stands for Regional Cuisine of India by the way, and is an initiative by Lakshmi,  author of Veggie Cuisine.  So, after a long break doing many other things, I am back to blogging and what better to return with than with a dish from where I live, me own dear hometown Pune. Home town is probably a misnomer. Okay homecity. From GPO to BPO it is pretty spread out.

Every day I find another monstrous glass fronted building has sprung up purporting to be a "state of the architecture" structure. Sadly it is built on the grave of a crumbling piece of heritage.When we have rid ourselves of all that makes Pune Pune and have made it a Hip and Happening  place maybe we can rest upon the rubble and pat ourselves on the back and looks Umm, what other city on earth looks so distressed I wonder. In the throes of road building and flyover constructions the city is hung with a pall of dust which insinuates itself into every space.Even sitting huddled in the interiors of  the Pataleshwar caves on Jungli Maharaj road will not rid one of it.Then the only resort is to trek up, up and away into the Western Ghats.

Ah well-Back to the recipe...a nice old ghati one from one old ghati.



  • 1 kg shoulder mutton (chop into 1 1/2 inch cubes)
  • 10 cloves of garlic, minced
  • 1 inch piece of fresh ginger, grated
  • 2 tsps salt
  • 1/2 copra/ dried coconut grated fine
  • 10 red chillies
  • 2 inch pieces of fresh haldi/ turmeric sliced fine
  • 1 tbs dhania / coriander powder
  • 1 tbs khus / poppy seeds
  • 12 cloves
  • 1 2" piece cinnamon
  • 8 whole peppercorns.
  • 1 tbs ghee
  • 2  large onions ( chopped fine)
  • 2 cups water

Roast all the masalas on a tava or non stick frying pan till light brown. Do not burn. Grind all the roasted ingredients in a  blender along with the ginger, garlic and salt to make a fine paste. Rub the paste on the pieces of mutton and marinate for an hour or more. Heat the ghee In a kadhai and fry the onions slowly till soft and brown. Add the marinated meat along with all the spice paste and brown well. Add 1 cup of water and bring to the boil. Lower heat cover tightly and simmer for 1 1/2 hours till meat is really soft. You can top up the water as required.

I added cubed potatoes in the last twenty minutes of cooking which is an option when you want to make a one dish dinner.

Eaten with chapathies or rice this is one Maharashtrian dish everyone just polishes off.