foodatarian.com

Ingredients:
250 gms mutton, minced,
1/2 cup mutter(shelled green peas),
3-4 tej patta(bay leaves),
6 peppercorns,
2 tsp ginger-garlic paste,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
3/4 tsp garam masala,
1 large onion, finely chopped,
Salt to taste,
Oil to fry,
1/2 cup chopped coriander leaves.

Method:
In a deep frying pan, heat oil and fry tej patta(bay leaves) and peppercorns for a minute. Add the chopped onion and saute till it turns transparent. Add the ginger garlic paste and saute again. Add the turmeric powder, red chilli powder and garam masala, mix well and fry for a minute. Add minced meat, mix well, sprinkle some water. Cover and cook for 15-20 minutes. Then add green peas and salt. Again cover and cook till peas and meat is fully cooked. Garnish with fresh coriander leaves. Serve with roti or pav.

Ingredients:
250 gms minced meat(mutton kheema),
3 potatoes, boiled, peeled and mashed,
2 medium sized onions, chopped,
5 green chillies(or as per taste), finely chopped,
1/4 tsp turmeric powder,
2 cloves garlic, crushed,
2 tsp black pepper,
1/2 tsp garam masala,
2 tsp lemon juice,
Salt to taste,
1 cup chopped coriander leaves,
1 egg,
1 cup bread crumbs(or suji/rava),
Oil for frying.

Method:
Heat 1 tsp oil in a pan, add chopped onion, gralic and green chillies. Add some turmeric powder and mix well. Now add minced meat cover and cook for 10-15 minutes. No need to add more oil, since meat leaves some oil, which would in turn fry the onions. Uncover and and mix occasionally to avoid any particles from sticking to the bottom of the pan. When mutton is cooked, add the lemon juice, garam masala and pepper. Now let the mixture cool at room temperature. Then add mashed potatoes, chopped coriander leaves, salt and mix well. Make small balls and flatten them to get the shape of cutlets. Beat an egg in a bowl and add a pinch of salt to it. Place bread crumbs in a plate. When all the cutlets are ready. Heat some oil in a pan. Dip each cutlet in the egg and then roll them into the bread crumbs and shallow fry till they turn golden brown.
Serve hot with any sauce or chutney.

Ingredients:
1/2 kg red meat (mutton); washed and chopped,
75gms onions; sliced,
75gms potatoes; sliced,
2″ piece ginger; sliced,
4 small green chillies; deseeded and chopped,
1/2 tsp black pepper powder,
2 tbsp butter/ghee,
2 tbsp maida (refined wheat flour),
250ml milk,
3 cups water,
Salt to taste.

Method:
Add onions, potatoes, 1″ ginger slices, black pepper powder, salt and 3 cups water to the meat and cook till meat is tender and soft (around 45 minutes). In a pan, heat butter add chillies, remaining ginger slices and flour and roast on low-medium flame till it turns light brown. Pour milk and keep stirring so that no lumps are formed and bring to boil. Then add the cooked meat along with all the juices, mix cook for some more time and then serve with your favorite bread.

Ingredients:
250gms mutton,
1 coconut; freshly grated,
2 tbsp cashew nuts,
2 tbsp khus khus (poppy seeds),
2 tbsp white til (sesame seeds),
8-10 cloves garlic,
1 tbsp chopped ginger,
4 green chillies,
7-8 peppercorns,
3 1″ inch sticks of dalchini (cinnamon),
4-5 laung (cloves),
Salt to taste,
Oil,
Water.

Method:
Soak cashew nuts, til and khus khus in warm water for 10 minutes.
In a pot, add 2 tbsp oil. When oil is hot add asafoetida and add mutton pieces, mix and add little salt and water. Cover and let it cook. Meanwhile grind together coconut, garlic, ginger, 2 green chillies, soaked cashew nuts, white til and khus khus to a fine paste. Now put this paste into a thin muslin cloth (to strain), keep it on a deep pot add little water in the paste and press down to strain juice out of this ground paste. Add water and again press down, continue with this steps until you feel there is juice left in the paste. You can use a fine strainer for the same. To this white curry (rassa), add the cooked mutton along with the stock. In a small saucepan, heat some oil for tempering. Add peppercorns, cloves, cinnamon and 2 green chillies and pour it over the rassa. Now bring this rassa to a boil and put off the flame.

TIP:
You can prepare Chicken in white curry and Vegetables in white curry with the same recipe.

Ingredients:
100gms mutton kheema (meat mince),
2 small potatoes; boiled
3-4 eggs; boiled,
1 cup bread crumbs,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp ginger-garlic paste,
1 tsp garam masala,
2 tbsp chopped coriander leaves,
Salt and pepper to taste,
Oil for frying.

Method:
Cook kheema in a pressure pan with little turmeric powder and red chilli powder. Then combine it with, potatoes, bread crumbs, turmeric, red chilli, garam masala powder, ginger-garlic paste, coriander leaves and salt and prepare a dough. Then take a large ball of this dough, flatten it on your palm, place a boiled egg in the center and then cover it completely and seal. Then roll these balls in bread crumbs and deep fry in oil on a medium flame.