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.

Spicy Lamb On The Bone

Indian Recipes
Ingredients Quantity (For 15 - 20)
Leg of lamb 1 (about 2 kg)
Mint 1 bunch
Garlic 1 pod
Green chillies 5 to 6
Lime 1
Large-sized onion 1
Potatoes 250 gm
Brinjal 250 gm
Tomatoes 250 gm
Salt to taste
Fat 50 gm

Methods To Prepare:
  • Saw the leg of lamb into four or five pieces leaving the meat on the bone.
  • Grind together mint, green chillies and garlic.
  • Add lime juice and rub over meat.
  • Melt fat in a shallow pan. Brown meat lightly.
  • Reduce fire and cook covered over slow fire, sprinkle a little water every now and then, and turning the meat over.
  • When nearly done, add onion cut into rings, peeled and sliced potatoes, tomatoes and small brinjals, cut into halves, with the skin on.
  • Cook till vegetables and meat are tender. The meat must be very well cooked and almost falling from the bone.
  • Add salt. Mix well and remove.

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.

Tasty Hungarian Goulash With Caraway Dumplings

Beef Recipes
Ingredients Quantity (For 4 Packs) Quantity (For 100 Packs)
Veal beef or mutton 500 gm 12.5 kg
Refined flour 10 gm 225 gm
Onions 115 gm 2.8 kg
Pepper to taste 15 gm
Salt 10 gm 100 gm
Capsicum 55 gm 1.35 kg
Fat 30 gm 225 gm
Tomatoes 115 gm 2.8 kg
Nutmeg a pinch 10 gm
Stock 590 ml 14.75 litre
Bay leaf 1 leaf 5 gm
Paprika 1 pinch 15 gm
Parsley 1 spring 30 gm

Methods to Prepare:
  • Clean and cut meat into even-sized cubes and dip in seasoned flour.
  • Remove seeds from capsicum, wash well, drain and chop. Chop onions. Saute onions and capsicum in heated fat.
  • Add meat and fry lightly on all sides.
  • Stir in blanched tomatoes, seasoning and remaining flour. Add stock and banquet garni.
  • Simmer gently till meat is tender.
  • Serve with caraway dumplings.
Caraway Dumplings

Ingredients		 Quantity (For 4 Packs) Quantity (For 100 Packs)
Caraway seeds 1/2 tsp 30 gm
Pepper a pinch 5 gm
Fat 30 gm 455 gm
Refined flour 55 gm 1.35 kg
Baking powder 1/2 tsp 45 gm
Salt a pinch 30 gm

Methods to Prepare:
  • Mix dry ingredients.
  • Rub in fat.
  • Add cold water and prepare a light dough.
  • Divide into walnut-sized portions and form into balls.
  • Cook in boiling water or stock for 25 minutes.

Tomato Mutton Chop Casserole

Mutton Recipes
Ingredients Quantity (For 4 Packs) Quantity (For 100 Packs)
Mutton chops 500 gm 12.5 kg
Carrots 115 gm 2.8 kg
Peas 115 gm 2.8 kg
Onions 115 gm 2.8 kg
Celery 55 gm 1.35 kg
Potatoes 225 gm 5 kg
Tomatoes 115 gm 2.8 kg
Stock 600 ml 14.75 litre
Pepper to taste 15 gm
Salt to taste 80 - 100 gm

Methods to Prepare:
  • Blanch and pierce the tomatoes.
  • Clean and slice carrots and onions and dice potatoes and celery.
  • Mix all ingredients together.
  • Put into a casserole dish. Cover and cook in a moderate oven till meat is tender (about 2 - 21/2 hours).

Mutton Cooked With Haricot Beans

Mutton Recipes
Ingredients Quantity (For 4 Packs) Quantity (For 100 Packs)
Mid neck mutton of lion chops 500 gm 12.5 kg
Fat 30 gm 455 gm
Carrots 115 gm 2.8 kg
Turnips 115 gm 2.8 kg
Haricot beans 30 gm 680 gm
Onions 55 gm 1.35 kg
Refined flour 15 gm 340 gm
Pepper a pinch 15 gm
Salt 10 gm 100 gm
Stock or water 590 ml 14.75 litre

Methods to Prepare:
  • Soak haricot beans overnight.
  • Cut meat into even-sized pieces with bone.
  • Heat fat and fry meat.
  • Remove meat and add sliced onions and fry.
  • Pour off fat.
  • Add stock and seasoning. When hot, add meat.
  • Simmer till meat is nearly done.
  • Blend flour with water. Add to meat and cook for a few minutes, stirring all the time.
  • Cut carrots and turnips into cubes and cook with previously soaked haricot beans.
  • Put meat in centre of a hot dish with beans and garnish with vegetables.

Ragout Of Mutton

Mutton Recipes
Ingredients Quantity (For 4 Packs) Quantity (For 100 Packs)
Breast of mutton 55 gm 12.5 kg
Refined flour 30 gm 680 gm
Onions 115 gm 2.8 kg
Carrots 225 gm 5.65 kg
Celery 30 gm 680 gm
Turnips 55 gm 1.35 kg
Fat 55 gm 1.35 kg
Tomato paste 225 gm 5.65 kg
Salt to taste 100 gm
Pepper to taste 15 gm
Stock 590 ml 14.75 litre

Methods to Prepare:
  • Cut mutton into 2.5 cm (1") cubes and dip in seasoned flour.
  • Saute carrots, turnips, chopped onions and celery in hot fat.
  • Add mutton and fry till all the surfaces are sealed and brown.
  • Remove excess fat. Add tomato paste and simmer gently.
  • Add stock, season, stir well and cook gently till meat is tender.
  • Now thicken gravy by adding remaining flour blended in water.

Tasty Wedding Soup

Mutton Recipes
Ingredients Quantity
Mutton or Lamb 450 gm
Mutton-bones or lamb 1 kg
Carrots 115 gm
Onions 115 gm
Salt 1 tbsp
Water 4 cups
Butter 100 gm
Refined flour 100 gm
Lime 1/2
Egg yolks 3
Melted butter 1 tbsp
Paprika 1 tbsp
Cayenne pepper a pinch

Methods to Prepare:
  • Put meat, bones, peeled onions, scraped carrots, salt into water
  • Cook over medium fire in a covered pot until meat is tender (about 3 hours)
  • Strain off broth
  • Mince cooked meat. Add it to stock and set aside
  • Blend butter and flour in a large saucepan over low flame and stir constantly until mixture is light brown (about 3 minutes)
  • Add meat stock gradually, stirring constantly
  • Simmer for about 5 minutes
  • Add lemon juice to beaten egg yolks, then gradually add about 2 ladles of hot stock
  • Stir this mixture into soup
  • Serve garnished with melted butter to which paprika and Cayenne pepper have been added.

Lamb Kebab

Greek Recipes
Ingredients Quantity
Leg of lamb 1 kg
Tomatoes 250 gm
Capsicums 115 gm
Lime juice 1 lime
Salt and Pepper to taste
Skewers

Methods to Prepare:
  • Cut meat from leg of lamb into squares of about 2.5 cm and moisten with lemonm juice. Set aside for 2 - 3 hours
  • Deseed capsicum and cut into squares
  • Slice tomatoes
  • Thread meat, pepper and tomatoes alternately on to skewers
  • Sprinkle with salt and pepper
  • Grill under fierce heat and turn until all sides are cooked
  • Serve with rice

Achar Ghosht

Indian Recipes
Ingredients Quantity
Onions (chopped) 200 gm
Cumin 3 gm
Cardamom 2 gm
Cinnamon 2 gm
Cloves 2 gm
Peppercorns 2 gm
Onion Seeds (Kalongi) 2 gm
Fennel (saunf) 2 gm
Tomatoes 250 gm
Cubes of mutton with bones 1 kg
Salt to taste
Fenugreek Seeds 2 gm
Cumin (whole) 2 gm
Mustard Seeds 2 gm
Fat 50 gm

Methods to prepare:
  • Saute Onions in fat. Do not brown.
  • Add cumin. Then add cardamom, cinnamon, cloves, peppercorn (whole), onion seeds and then fennel, fenugreek and mustard seeds.
  • Add mutton and chopped tomatoes and cook on a slow fire with a little water till mutton is cooked and gravy is thick.

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