Mutton Turk kebab मटन तुर्क कबाब

October 16, 2024 Leave a comment

Recipes are not just instructions to prepare a meal , they are indeed memories that are kept alive through practice. Mutton Turk kebab is yet another amazing recipe from my family’s culinary treasure. The taste and aroma of the dish evokes vivid memories of childhood kitchen. It is a simple recipe of slow cooked mutton along with layers of onion, potato and tomato roundels. My blog provides me a platform to share my incredible family recipes with my readers and believe me this gives me immense satisfaction and happiness.

Serving for 4 to 5 persons

Mutton : 1 kg

Onion : 750 gms

Potato : 4 large boiled

Tomato : 3 to 4 large

Ginger garlic paste : 2 tsp

Turmeric powder : 1 tsp

Red chili powder : 1 tsp

Coarsely ground black pepper : 2 tsp

Garam masala powder : 1 tsp

Curd : 2 tsp

Ghee : 2 tsp

Mustard oil : 4 tsp

Bay leaves : 6

Salt to taste

Step 1

Wash the mutton pieces thoroughly and drain the excess water. Marinate with 2 tsp mustard oil, ginger garlic paste, turmeric powder, red chili powder, pepper, curd and salt.

Step 2

Slice onion, boiled potato and tomato into roundels.

Step 3

Heat the remaining oil in a thick bottom pan. Once medium hot, place the bay leaves in the base of the pan.

Step 4

Evenly spread half the quantity of the marinated mutton in the first layer.

Step 5

Place a layer of onion roundels in the second layer followed by another layer of potato and next with the tomato. Repeat the same process with the remaining mutton. Once done with the second layer of mutton, tomato, onion and potato , add 2 tsp of ghee and kashmiri red chili powder on the top of the final layer.

Step 6

Seal the utensils and cook on the dum on low heat for an hour and half. Do not stir, instead wave the pan from side to side at regular intervals in order to prevent it from burning.

Step 7

Switch off the flame and leave it for another 15 to 20 minutes. Serve the Turk kebab along with any Indian bread of your choice.

Mutton Turk kebab is yet another amazing recipe from Nandini’s family culinary treasure

Tip

The layering with onion, potato and tomato results in a perfect consistency of gravy.

Use chilled boiled potatoes for a perfect result.

Keema pav

January 26, 2022 Leave a comment

Keema pav has gradually become an iconic street food of Mumbai that initially originated from the famous Mumbai’s Irani restaurant. Keema in any form has been my favourite childhood indulgence and my mom would often cook it for me. My love for keema has been genetically passed on to my foodie ” chota beta” who just loves it in any possible way. As a result my experiment with keema has always been an integral part of my culinary journey. Keema along with pav tastes absolutely amazing and is a combination to die for. It is normally cooked with mutton keema but I have tried with chicken keema and believe me it tastes equally amazing.

Ingredients

Chicken keema : ½ kg

Onion : 2

Tomatoes : 2

Ginger garlic paste : 2 tsp

Coriander seed : 2 tsp

Turmeric powder : ½ tsp

Red chilli powder : 1 tsp

Garam masala powder : ½ tsp

Apricot paste : 1 tsp

Green chilli : 2

Cinnamon stick : 1

Cardamom : 1

Coriander leaves : 4 tsp

Salt as per taste

Oil : 3 tsp

Step 1

Wash the keema in a stainer.

Step 2

Grind together coriander seed, onion, cinnamon, cardamom, green chilli and coriander leaves.

Step 3

Heat oil in a pan and fry onion until golden brown. Add the diced tomatoes and saute them together until the tomatoes are soft.

Step 4

Add the ground masala along with ginger garlic paste, red chilli powder, turmeric powder and salt and saute until the oil leaves the side of the pan.

Step 5

Put the keema and combine it together with the rest of the masala.

Step 6

When the oil leaves the side, add apricot paste along with a cup of water and cook it for another ten minutes until the gravy reaches the desired consistency.

Step 7

Garnish with coriander leaves and lemon wedges and serve it along with pav.

Tip

The apricot paste adds a sweet and tangy flavour to the keema.

Mutton Chaap

June 27, 2021 Leave a comment

A delicious and scrumptious recipe from my mom’s kitchen, mutton chaap is yet another most loved recipe. The tender and juicy mutton chaap has a crispy crust with a blast of flavour in every bite that can be served as a starter or an appetizer. It is indeed a welcome change from the regular mutton gravy and kebab recipe that my family enjoys and relishes it heartily. Follow the easy step by step recipe for an amazing and flavourful mutton chaap recipe.

Ingredients

Mutton chaap: 8 pieces

Onion: 1

Ginger garlic paste: 1 tsp

Coriander powder : 1 tsp

Red chilli powder : 2 tsp

Turmeric powder : ½ tsp

Garam masala powder : ½ tsp

Curd : 2 tsp

Salt : as required

Bread crumbs : ½ cup

Oil for frying

Step 1

Wash the mutton chaap and pat them dry.

Step 2

Marinate with sliced onion, ginger garlic paste, coriander powder, red chilli powder, turmeric powder, garam masala, salt curd and 1 tsp of oil. Cover and keep it aside for at least half an hour.

Step 3

Transfer the chaap into a cooker and let it cook for one whistle . Reduce the heat and let it further cook for about eight to ten minutes.

Step 4

Release the pressure and in case of excess water, cook it further on a high heat until it dries up. Once done let it cool down.

Step 5

Coat each of the chap with the bread crumbs.

Step 6

Shallow fry till they turn crispy and golden brown. Squeeze lemon juice and serve with chutney.

Tip

Do not add water while cooking the chaap as onion and curd will release moisture.

Double coate the chap with bread crumbs for perfect crunch.

Shepherd Pie

April 19, 2021 Leave a comment

Shepherd pie is a hearty comfort food, one of my childhood favorites that goes over in the memory of my growing up years. In the bygone days of less eating out culture and not so much exposure to global cuisine, Keema pie was one such dish that gave a global fusion flavour in home style cooking. Spiced mutton mince cooked in Indian masala topped with mashed potatoes, the shepherd pie is one pot meal loaded with veggies and protein that adds to the spirit of a cold chilly night. It is indeed the Desi version of the classic shepherd pie and believe me that it is worth all the hard work.

Ingredients

Mutton mince : ½ kg

Peas : ½ cup

Carrot : ½ cup diced

Onion : 1

Ginger paste : 2 tsp

Garlic paste : 1 tsp

Red chilli powder : 1 tsp

Turmeric powder : ½ tsp

Salt : as per taste

Garam masala powder : 1 tsp

Oil : 2 tsp

For the mash potato

Potato : 2

Butter : 50 gms

Cream : 2 tsp

Pepper : 1 tsp

Step 1

Clean the mutton mince and keep aside.

Step 2

Heat oil in a thick bottom pan and add the sliced onion. Saute until translucent and then add the ginger garlic paste and saute them together. Put the remaining masala along with salt and cook them together.

Step 3

Add the peas and diced carrot and cook it for a couple of minutes.

Step 4

Add the Keema and stir fry along with the masala. Lower the flame and sprinkle a few drops of water and cover the pan and let it cook for about 15 minutes or until done.

Step 5

Transfer the Keema into a baking dish.

Step 6

Peel and cut the potatoes into cubes and boil it for about 10 minutes along with salt and water. Once it turns soft strain it and mash it with the help of a fork. Mix 2 tsp of butter , cream and an egg yolk and sprinkle pepper powder.

Step 7

Spread the mashed potato over the Keema layer and evenly spread with the help of a spatula. Add a dollop of butter and bake it in a preheated oven at 180 degree C for about 15 minutes until the pie gets a nice golden crust.

Step 8

Once cool serve immediately and enjoy the Desi version of the classic British shepherd pie.

Tip

Add grated cheese to the mashed potato for a creamier texture.

Keema goli ( mutton ball)

December 13, 2020 Leave a comment

Keema goli or mutton ball is yet another favourite recipe from our growing up years. As kids we loved this recipe since it was easy to munch and full of flavours. The delicious and crunchy mutton Keema goli is a must try dish for meat lovers. It is indeed a great combination of incredible spices along with mutton cooked to perfection. Though it does not enjoy popularity like Shammi kebab or gelauti kebab but it is a great recipe to indulge as a snack or even for the main course along with the main spread.

Ingredients

Mutton mince : 250 grams

Chana dal : 2 tsp (washed and soaked for at least half an hour)

Onion : 1 small

Ginger : 1 inch

Garlic : 4 to 6 pod

Whole red chilli : 4 to 5

Corriander seed : 1 tsp

Cumin : ½ tsp

Black cardamom : 2

Green cardamom : 2

Pepper corn : 6

Cinnamon stick : 1

Raisin : 8 to 10

Bread crumbs : 2 tsp

Salt : as per taste

Oil for frying

Step 1

Wash the mutton Keema thoroughly.

Step 2

In a pressure cooker put the Keema long with sliced onion, Ginger, garlic, corriander seed, cumin, clove, pepper corn,cardamom, cinnamon stick,salt and half a cup of water

Step 3

Cook it for 3 to 4 whistle. Once the pressure is released, check the excess water and in case it’s there cook it on a high flame until the water completely evaporates.

Step 4

Let it come down to the room temperature .

Step 5

Grind it in a mixie with one tsp oil. Add two tsp of bread crumbs to the keema mixture.

Make small Keema balls and stuff a raisin in the centre.

Step 6

Deep fry the goli until golden brown. Serve it with chutney of your choice .

Tip

The raisin in the centre helps the goli to remain soft inside and also gives a sweet flavour to it.

Mewe ka gosht ( मेवे का गोश्त )

March 1, 2020November 8, 2025 Leave a comment

Holi in my native state Bihar is all about vibrant colours and delightful food. We play a lot with colour and eat even more. Right from traditional pua and dahi bara to the scrumptious mutton and puri …….. Holi has all the essence of fun and frolic. Let’s make this Holi even more colourful with yet another incredible recipe from my dearest aunts ( Mrs Uma Sahay) culinary treasure. She has been kind enough to pass on this recipe with a promise that hopefully I would do full justice to her recipe. Thanks chachi for inspiring me towards this incredible culinary journey. Try this unique recipe step by step and in her words ” dekh maaza.”

Ingredients

For marination

Mutton : 1 kg

Onion : ½ kg cut into roundle

Grated ginger : 2 tsp

Bay leaf : 6

Cinnamon : 1

Black cardamom : 1

Green cardamom : 2

Oil : 4 tsp

Ghee : 2 tsp

Salt : as required

Dry fruit Paste

Cashew nuts : 6 piece

Almonds : 6 piece

Pistachio : 8 piece

Khus khus : 2 tsp

Ghee : 1 tsp

Garam masala paste

Cinnamon : 1

Black cardamom : 1

Green cardamom : 2

Clove : 4

Black pepper : 5 to 6

Mace ( javitri) : ¼ tsp

Nutmeg ( jaifal ) : 1

Saffron : 10 to 12 string soaked in 4 tsp warm milk

Step 1Marinate the mutton and keep it aside for at least an hour. In a thick bottom pan cook the mutton on high heat for ten minutes and then reduce the flame and cover the lid and let it cook for at least half an hour stirring occasionally.

Step 2

Soak the saffron in warm milk and keep it aside.

Step 3

In a pan add one tsp ghee and roast the dry fruits.

Step 4

Grind these roasted nuts along with khus khus and 2 spoon of milk and make a smooth paste of it.

Step 5Grind the garam masala.

Step 6

After half an hour once the mutton is tender add the garam masala paste and cover the lid so that mutton may infuse all the flavour.

Step 7

In another 5 minutes remove the lid and add the dry fruit paste along with soaked kesar and cover it and let it cook until the all the flavour comes together and the mutton is soft and cooked.

Step 8

Enjoy the mewe ka gosht with rumali roti or laccha paratha.

Tip

Do not add water to the mutton since it would release its own broth and let the cooking be done in the same.

The dry fruit paste will thicken the gravy and give it a valvety texture.

Cinnamon Flavoured Mutton (दालचीनी गोश्त )

June 5, 2019 Leave a comment

Eid Mubarak !!!
One may have tasted the best of the cuisine that the world has to offer but there is always one such recipe that remains close to your heart and that could give a run for money to all such classy cuisine. I am indeed blessed to have a good hearted chachi who has introduced me to world of such lost recipes that has been there for ages and passed on from generation to generation. Dalchini gosht is my aunt’s secret recipe that has been handed down to her by her mother. It is a very classic recipe and am trying to gather and document such great family recipe. It is a subtle flavoured mutton preparation infused with warm Cinnamon fragrance.

Ingredients:

Mutton : 1 kg

Onion : ½ kg cut into roundles

Shah jeera : ½ tsp

Whole coriander : ¼ tsp

Clove : 4 to 5

Green cardamom : 2 to 3

Bay leaf : 4 to 5

Garlic : 8 to 10 split

Ginger : 4 tsp grated

Kashmiri whole chilli : 10

Cinnamon stick : 1 ½ inch

Oil : 1tsp

Ghee : 4 tsp

Curd : 4 tsp

Sugar : a pinch

Salt : as per taste

Step 1

Marinate mutton with shah jeera, onion, ginger, slit garlic , clove,green cardamom, bay leaf along with salt and oil. Keep it aside and let it marinate it for at least an hour.

Step 2

Deseed the red chilli and soak it for about ten minutes.Grind the red chilli along with Cinnamon stick into a smooth paste.

Step 3

Add 4 tsp of curd in the chilli mixture and whisk it all together.

Step 4

Take a thick bottom pan and put the ghee in it. Add a pinch of sugar and let it caramelise.

Step 5

Now add the mutton with the marinade and Fry it on high flame for about four to five minutes .

Step 6

Add the water such that it reaches the level of the mutton or until the mutton pieces gets soaked. Once boiled lower the flame and cover it and let it Cook.

Step 7

When ¾ done open the lid and add the curd, chilli and dalchini mixture . Cover it and let it Cook until it is done and the masala and the mutton comes together and becomes soft and tender.

Step 7

Serve it on a bed of rice or with any Indian bread of your choice.

Tip

Use Kashmiri red chilli for a perfect red colour.

मोती पुलाव ( Pearl Pilaf)

February 3, 2019March 17, 2019 Leave a comment

मोती पुलाव ( Pearl Pilaf) is a classic one pot meal where Pearl shaped mutton balls are placed over the spiced and aromatic rice. I owe this timeless recipe to my dearest aunt who herself is a living culinary legend. She is a treasure of lost recipes and hence I thought of celebrating few of her splendid recipes by travelling back in time for gastronomical experience so that it may be preserved for the next generation. My Chachi (Aunt) is a perfectionist and I hope to keep the मोती ( Pearl ) of her cuisine shining high. It might appear to be a complicated dish but believe me , it is worth all the hard work. Happy cooking !!!

Ingredients:

For the pulao

Basmati rice :750 gms ( Soaked for about half an hour)

Saffron :12 string soaked in 4 tsp of lukewarm milk

Kewra (केवड़ा) essence :½ tsp

Rose water: 1 tsp

Ghee :2 tsp

Onion : 2 thinly sliced

Onion : 2 roughly sliced

Shah jeera :2 tsp

Cinnamon stick :2

Bay leaf : 5 to 6

Salt : as per taste

For mutton balls

Mutton mince 300 gms

Onion : 2 diced

Bay leaf 3 to 4

Black cardamom 2

Green cardamom 2

Ghee :4 tsp ghee

Salt as per taste

Silver vark : as required

For grinding

Green chilli : 8

Garlic pod :12

Ginger : 2 inch

Black cardamom :1

Green cardamom :2

Cinnamon stick:2

Coriander seed :1 tsp

Step 1

Deep Fry sliced onion . Take it out in an absorbent paper and keep it aside.

Step 2

Grind together garlic ,green chilli,, ginger and whole garam masala into a smooth paste.

Step 3

Mix the paste along with keema and salt. Here I have also grinded the mutton mince so that the it may be easy to make a ball out of it.

Step 4

Make small balls out of the keema.

Step 5

Take water in a cooking vessel and add bay leaf, onion, black cardamom, cinnamon stick, ghee and salt. Water level should be such that the balls soaks into it. First let the water come to a boil. Once hot gradually place the koftas one by one into the water. At this stage do not stir the koftas and let it poach in the water until it completely dries up.

Step 6

Once the ball becomes dry and firm, add a tsp of ghee and stir it until it gets a nice colour and coating over it.

Step 7

Take the balls out and coat the balls with silver vark. keep it aside.

Step 8

Wash and soak rice for at least half an hour. Later strain out the water and spread it out.

Step 9

Take a cooking vessel and add 2 tsp of ghee into it. Once hot add the shah jeera along with bay leaf , garam masala and onion.

Step 10

Add the rice and Fry them all properly.

Step 11

Now add the water accordingly and cover it. Let it Cook on low flame.

Step 12

When ¾ done, open the lid and add the kewra, rose water and saffron milk. Place the Pearl over the top and sprinkle the fried onion over it.

Step 13

Cover the pan and place it on the top of a tawa. Lower the flame and let it Cook for another 10 minutes or until all the aroma infuses in the rice.

Step 14

Serve it hot along with raita.

Tip:

One needs to be a little careful while using the vark as it may stick on the hands while applying it.

Use dropper to infuse the kewra and rose water into the rice. This technique enables the fragrance to infuse uniformly in the pulao.

Slow Cooked Mutton (हाँडी कबाब)

January 7, 2019March 17, 2019 3 Comments

The handi kebab is originally cooked in a handi or a deep mouthed cooking vessel normally used in northern part of India. I have borrowed this recipe from my mom’s kitchen and believe me it turns out to be an amazing mutton preparation. The mutton is marinated with curd along with few other masala and then slow cooked in thick bottom deep pan without adding water or any other liquid to it. Since, Handi kebab is cooked in its own juice, the flavor is incredible . It is a perfect short notice guest recipe since there is no tantrums involved around cooking it.

Ingredients

For Grinding

Whole jeera :1 tsp

Pepper corn :1 tsp

Other ingredients

Mutton :1 kg

Onion :½ kg

Ginger paste: 1 tsp

Garlic paste :1 tsp

Turmeric Powder :1 tsp

Coriander powder :2 tsp

Red chili powder :2 tsp

Garam masala powder : 2 tsp

Curd : 200 Grams

Mustard oil : 200 ml

Ghee : 2 tsp

Bay leaf : 2 to 3

Salt: As per taste

Pictorial step 1

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Grind the jeera and pepper corn into a smooth paste.

Step 2:

Marinate the mutton along with all the masala, onion and oil.

Step 3

Mix them all together and keep it aside for at least an hour.

Step 4

Heat the thick bottom pan and put the mutton along with all the marinade into it.cook it on high flame for about ten minutes. Then lower the flame and cover the pan with the lid. Let it Cook on low flame for at least an hour.

Step 5

Open the lid and stir the mutton at a regular interval so that the masala doesn’t stick to the bottom of the pan.

Step 6

Let the mutton Cook in its own juice till it becomes tender and the consistency of the gravy becomes thick.

Step 7

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Serve the luscious handi kebab with pori or any other Indian bread of your choice.

Tip:

Don’t add water .Onion and curd will leave water and will give the perfect consistency to the gravy.

Nandini's Blog : Spice & Secret

Welcome to the fabulous world of diverse, delicious and easy to cook food which is traditional yet modern.

Tag: #Mutton

Mutton Turk kebab मटन तुर्क कबाब

Keema pav

Mutton Chaap

Shepherd Pie

Keema goli ( mutton ball)

Mewe ka gosht ( मेवे का गोश्त )

Cinnamon Flavoured Mutton (दालचीनी गोश्त )

मोती पुलाव ( Pearl Pilaf)

Slow Cooked Mutton (हाँडी कबाब)