Mangsher Gota Masala Curry

Indian Recipes
Ingredients Quantity (For 4) Quantity (For 100)
Mutton 500 gm 12.5 kg
Curds 60 gm 1.5 kg
Onions 225 gm 5.6 kg
Garlic 8 flakes 30 gm
Ginger 5 gm 115 gm
Coriander 5 gm 115 gm
Cardamoms 4 15 gm
Cumin 1/2 tsp 15 gm
Red chillies 3 85 gm
Salt to taste 100 gm
Sugar to taste 30 gm
Fat 30 gm 500 gm

Methods to Prepare:
  • Clean and cut meat into even pieces.
  • Peel and slice garlic, ginger and onions.
  • Crush garlic and steep in little water for 15 minutes.
  • Pour this water over the mutton and let it stand for half an hour.
  • Heat fat. Add sliced onions, mutton soaked in garlic water and broken red chillies.
  • In a thin muslin bad tie the sliced ginger, coriander, cumin and cardamoms.
  • Add the bouquet garni, salt and sugar and simmer till the mutton is tender.
  • Remove the bouquet garni squeezing out as much as possible of the juice into the mutton.
  • Add beaten curds and fry the mutton till browned. Then remove.

Mutton Musallam Raan

Indian Recipes
Ingredients Quantity (For 4) Quantity (For 100)
Leg of mutton 500 gm 12.5 kg
Cashew nuts 55 gm 1.35 kg
Dry coconut 55 gm 1.35 kg
Raisins 55 gm 1.35 kg
Red chillies (without seeds) 5 gm 115 gm
Salt to taste 100 gm
Garam masala 5 gm 115 gm
Garlic 3 flakes 55 gm
Coriander 10 gm 225 gm
Ginger 10 gm 225 gm
Curds 115 gm 2.80 kg
Fat 115 gm 2.80 kg
Lime 1 20 - 25
Raw papaya (peeled) a small piece 225 gm

Methods to Prepare:
  • Grind coriander, chillies and garam masala into a fine paste.
  • Grind coconut, cashew nuts and raisins.
  • Grind garlic, ginger and raw papaya. Mix with curds and salt. Add lime juice.
  • Wash the leg of mutton. With a pointed knife make several gashes all over.
  • Smear leg with curds mixture and keep aside for 15 to 30 minutes to allow mixture to seep in.
  • Smear ground chillies and garam masala paste over.
  • Finally smear the cashew nut paste.
  • Put the fat into a strong pan. Add the leg and turn till browned on all sides. Reduce fire to very slow. Cook covered till meat is cooked. Turn frequently.

Tasty Mulligatawny Curry

Indian Recipes
Ingredients Quantity (For 4) Quantity (For 100)
Breast of mutton 500 gm 12.5 kg
Small onions 115 gm 2.8 kg
Garlic 5 gm 115 gm
Ginger 15 gm 340 gm
Cinnamon 2 gm 60 gm
Tomatoes 225 gm 5.65 kg
Water 1.8 litre 44.25 litre
Curry leaves a few a bunch
Seasoning and Thickening
Red chillies (without seeds) 5 gm 115 gm
Coriander 15 gm 340 gm
Cumin a pinch 20 gm
Fennel 5 gm 115 gm
Peppercorns a few 20 gm
Split bengal gram 15 gm 340 gm
Coconut milk (thick) 300 ml 4.5 litre
Turmeric a pinch 20 gm
Lime 1 20 - 25
Salt to taste 100 gm
Tempering
Fat 10 gm 250 gm
Red onions 5 gm 150 gm
Curry leaves a few 1/2 bunch

Methods to Prepare:
  • Cut mutton into neat pieces. Add all the first lot of ingredients and boil till meat is tender.
  • Roast and grind red chillies. Grind coriander, fennel cumin and peppercorns.
  • Roast bengal gram and grind well.
  • Mix all the ingredients with the coconut milk, turmeric, lime juice and salt.
  • Fry the onions and curry leaves in fat. Add to mulligatawny, stir well and remove from fire.

Tasty Mutton Rogan Josh

Indian Recipes
Ingredients Quantity (For 4 Packs) Quantity (For 100 Packs)
Leg of mutton 50 gm 12.5 kg
Tomatoes 115 gm 2.72 kg
Coriander powder 10 gm 250 gm
Saltpetre 5 gm 100 gm
Fat 30 gm 500 gm
Kashmiri chillies (without seeds) 15 gm 225 gm
Ginger 10 gm 225 gm
Nutmeg a pinch 15 gm
Saffron a pinch 5 gm
Cumin a pinch 45 gm
Mace a pinch 15 gm
Garlic a few flakes 85 gm
Onions 115 gm 2.72 kg
Ratton jog a small piece 5 gm
Salt to taste 100 gm
Stock as needed as needed
Milk enough to dissolve saffron enough to dissolve saffron

Methods to Prepare:
  • Clean and cut meat into 2.5 cm (1') pieces with bones.
  • Chop onions grind kashmiri chillies, coriander, ginger, cumin and garlic.
  • Heat fat. Fry onion, add ground spices and fry well. Add tomatoes.
  • Add meat, half of the saffron and saltpetre.
  • Fry for about 5 minutes. Add stock, nutmeg, mace, salt and "rattan jog".
  • Cook gently till meat is tender.
  • When meat is cooked, add the red of saffron dissolved in a little milk.

Mutton Shahi Khorma

Indian Recipes
Ingredients Quantity (For 4 Packs) Quantity (For 100 Packs)
Mutton 500 gm 12.5 kg
Onions 200 gm 5 kg
Poppy seeds 10 gm 225 gm
Almonds 5 gm 115 gm
Coriander 15 gm 340 gm
Ginger a small piece 85 gm
Kashmiri chillies 10 gm 225 gm
Cumin a pinch 30 gm
Sultanas 5 gm 115 gm
Fat 50 gm 1.25 kg
Coconut 55 gm 1.35 kg (8)
Curds 115 gm 2.8 kg
Garlic 2 cloves 55 gm
Cloves 2 gm 50 gm
Cinnamon 2 gm 50 gm
Cardamoms 2 gm 50 gm
Dried milk 5 gm 125 gm
Salt to taste 100 gm

Methods to Prepare:
  • Wash and cut meat into 2.5 cm (1' peice).
  • Grind poppy seeds, cumin, coriander, ginger, and garlic.
  • Remove seeds from red chillies. Soak in water and grind to paste.
  • Grate coconut and extract milk.
  • Soak dry fruits and nuts in water.
  • Heat fat. Fry sliced onions, cloves, cinnamon and cardamoms, then the ground spices.
  • Add meat and fry. Add beaten curds, water and salt, cook till meat is tender.
  • Add coconut milk, dried milk, sultanas and almonds. Simmer for a few minutes. Remove. Serve hot.

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