Dry Lamb Indian Fry Recipe - Curry Masala Mutton
Super tender spicy dried fry lamb or mutton, enjoy. Dry Lamb Indian Fry Recipe - Curry Masala Mutton - Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - -
Mutton Tawa Fry Recipe | Tawa Mutton Dry Roast | Cookd
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Mutton Tawa Fry is a tasty non-vegetarian starter recipe. In this #MuttonTawaFry recipe, tender mutton chunks are cooked in aromatic spices. Try out this easy #TawaMuttonRoast and eat it hot as an appetizer. Do try this variation of #MuttonFry recipe and share your feedback in the comments section.
Mutton Tawa Fry Recipe:
To Cook the Mutton
Mutton (Boneless) - 250 grams
Turmeric Powder - ½ tsp
Kashmiri Chilli Powder - 1 tbsp
Coriander Powder - 1 tbsp
Garam Masala Powder - ¼ tsp
Salt - ½ tsp
Ginger Garlic Paste - 2 tsp
Oil - 2 tsp
Onion (thinly sliced) - 1 no
Curd - ¼ Cup
Water - ½ Cup
Tawa fry:
Oil - 1 tbsp
Onion (finely chopped) - 2 nos
Green Chilli - 2 nos
Curry Leaves - 10 nos
Salt - ½ tsp
Black Pepper Powder - 1 tsp
Garam Masala - ¼ tsp
Cooking Instructions:
1. In a pan, heat 2 tsp of oil. Add the thinly sliced onions and continue to saute until the onions are golden brown and crispy. Set the yielded fried onions aside.
2. In a pressure cooker, add the washed and cleaned mutton pieces, turmeric powder, Kashmir chilli powder, coriander powder, garam masala powder, ginger-garlic paste, salt, fried onion, curd and water. Mix well.
3. Pressure cook the mutton for 6 whistles.
4. Once the pressure settles, open the pan and continue to cook on a medium flame until most of the water evaporates.
5. In another Tawa or pan, add oil, finely chopped onions, sliced green chilli, curry leaves and saute until the onions are translucent.
6. Add the pressure cooked mutton pieces with the water.
7. Continue to saute the mutton pieces on a medium flame for 7 mins.
8. Add the black pepper powder and garam masala powder. Cook for 2 mins.
9. Remove from the heat and serve as an appetizer.
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RESTAURANT STYLE MUTTON MASALA | MUTTON GRAVY RESTAURANT STYLE | SPICE EATS MUTTON CURRY
Restaurant Style Mutton Masala | Mutton Gravy Restaurant Style | Mutton Curry | Mutton Gravy | Spice Eats Mutton Curry | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
Ingredients for Mutton Masala:
- Mutton, curry cut pieces with bones- 1 kg
- Cumin Seeds- 1 tsp
- Grated Onion- 2 big onions (total 180 gms)
- Crushed Ginger- 2 tsp
- Crushed Garlic- 2 tsp (around 10-12 cloves)
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Tomatoes, sliced- 4 medium (300 gms)
- Kasuri Methi - 2 tsp (Dry Fenugreek Leaves, roasted and roughly crushed by hand)
- Green Chillies, slit- 3 nos.
- Coriander Leaves, chopped- 3 tbsp
- Ginger, julienned- 2 tbsp
- Salt- 2 tsp or to taste
Preparation:
- Grate the onions and peel & crush the ginger and garlic. Also julienne some of the peeled ginger.
- Chop the coriander leaves, slice the tomatoes (preferably ripe and red ones) and slit the green chillies fully.
- Dry roast the fenugreek leaves, crush it roughly with your hand, keep aside.
Process:
- Heat oil in a pan and add the cumin seeds. Once it splutters, add the grated onion.
- Fry on medium heat for 6-7 mins till light brown in colour.
- Now add the mutton pieces, mix and sear on high heat for 2-3 mins. Continue to cook on medium heat for another 3-4 minutes till the mutton is browned.
- Add the crushed ginger and garlic, give a mix and continue to fry on medium heat for 4-5 mins till it’s cooked and oil separates.
- Now add all the spice powders (other than Garam Masala Powder) and salt. Give a mix and fry on low to medium heat for 3-4 mins till the spices are cooked and oil separates.
- Add the tomato slices, give a mix and fry on medium heat for 2 mins.
- Now reduce the heat to low and cover & cook on low heat for 5-6 mins till tomatoes are soft and pulpy.
- Add 500 ml water, give a mix and cover & cook on low heat for around 45 mins till meat is tender.
- Alternatively, you can transfer it to a pressure cooker and pressure cook for 4 whistles- on high heat till 1st whistle and then on low heat for the balance 3 whistles. Takes around 15-18 mins on my pressure cooker and you may require to add lesser quantity of water.
- Once the meat is tender, open the lid and add the garam masala powder and the Kasuri Methi. Mix again and cook on low heat for 2-3 mins.
- Now add the slit green chillies, chopped coriander leaves and julienned ginger, give a mix and simmer for 2 mins till oil separates.
- Serve with naan, roti or rice.
restaurantstylemutton #muttoncurry #muttonmasala #muttongravy #simplemuttoncurry #easymuttoncurry #spiceeats #spiceeatsrecipes #spiceeatsmutton
Mutton Pepper Fry | मटन फ्राई | मटन चुक्का | Pepper Mutton Masala | Mutton Chukka | Chef RanveerBrar
MUTTON PEPPER FRY - Just when you think you've tried it all, there is bound to be a dish that surprises you! Like this Pepper Mutton Fry that I tried in Tamil Nadu.
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Mutton Dum Biryani -
Handi Mutton -
Rogan Josh -
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For more fantastic recipes, check out the Ranveer Brar App ????
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MUTTON PEPPER FRY
Preparation time 10 minutes
Cooking time 30-35 minutes
Serve 2
Ingredients
For Cooking Mutton
1 ½ tbsp Oil, तेल
2 no. Green chiles (less spicy & broken into half) हरी मिर्च
2 no. medium Onions, sliced, प्याज
5-6 Garlic cloves, crushed, लहसुन
1 inch Ginger (peeled & roughly chopped) अदरक
2 Bay leaf, तेज पत्ता
10-12 Black peppercorns, काली मिर्च के दाने
3-4 Cloves, लॉन्ग
1 kg Mutton with bones, मटन
1 tbsp Tender Coriander stems, roughly chopped, धनिया के डंठल
Salt to taste, नमक स्वादअनुसार
1 tsp Turmeric powder, हल्दी पाउडर
1 heaped tbsp Degi red chili powder, दगी लाल मिर्च पाउडर
1 heaped tbsp Coriander powder, धनिया पाउडर
1 heaped tbsp Black peppercorns, crushed, कुटी काली मिर्च
1 ½ cup Hot water, गर्म पानी
2 tsp Ghee, घी
For Dry Masala
2 heaped tbsp Black peppercorns, काली मिर्च के दाने
4 no. Black cardamom, बड़ी इलायची
3 no. Green cardamom, हरी इलायची
For Ginger Garlic Paste
7-8 no.Garlic cloves, लहसुन
1 inch Ginger, peeled & roughly chopped, अदरक
2-3 no. Green chilies (less spicy & broken into half) हरी मिर्च
For Mutton Tawa Fry
2 tbsp Oil, तेल
1 Bay leaf, तेज पत्ता
2 ½ medium Onions, sliced, प्याज
1 sprig Curry leaves, करी पत्ता
¼ cup Water, पानी
Prepared Ginger garlic paste, अदरक लहसुन का पेस्ट
3 heaped tbsp Curd, beaten, दही
½ tbsp Coriander powder, धनिया पाउडर
1 heaped tbsp Black peppercorns, crushed, कुटी काली मिर्च
Cooked Mutton, पका हुआ मटन
1 tbsp Prepared Masala, तैयार किया हुआ मसाला
1 sprig Curry leaves, करी पत्ता
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Cooking Mutton
In a pressure cooker, add oil, once it's hot, add green chili, onions, garlic, ginger and saute them for 2-3 minutes or until translucent.
Add bay leaf, black peppercorns, cloves, mutton, tender coriander stems, salt to taste, turmeric powder, degi red chili powder, coriander powder and mix it well.
Add hot water, ghee, cover it with the lid and cook it for 5-6 whistles or until cooked well..
For Dry Masala
In a bowl, add black peppercorns, black cardamom and green cardamom.
Transfer it to a grinder jar and grind it coarsely.
Keep it aside for further use.
For Ginger Garlic Paste
In a mortar pestle, add garlic, ginger, green chili and make a coarse paste.
Keep it aside for further use.
For Mutton Tawa Fry
In a shallow cast iron pan or tawa, add oil, once it's hot, add bay leaf, onions, curry leaves and saute until golden brown.
Add water, ginger garlic paste and saute it for a minute.
Add curd, coriander powder, black peppercorns and saute until it thickens.
Add cooked mutton and let it simmer for a while.
Add prepared masala, curry leaves and mix it well.
Transfer to a serving dish and garnish it with coriander sprig.
Serve hot with roti.
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#muttonpepperfry #muttonrecipe #ranveerbrar
#peppermuttonmasala #muttonchukkavaruval #muttoncurry #muttonchopsfry #keralastylemuttonfry #muttonvaruvalintamil
Simple & Tasty Mutton Roast Recipe/ Mutton Fry/ Mutton Varuval
#muttonroast #muttonfry #muttonrecipe #dindigulfoodcourt
Mutton Fry
Ingredients
Mutton – ½ Kg
Turmeric powder
Chilli powder – ½ teaspoon
Ginger garlic paste – 1 tbl spoon
Green chilli – 1
Shallots – 10
Cinnamon stick – 1
Cloves – 3
Curry leaves
Cumin seeds – ½ teaspoon
Oil – 2 tbl spoon
Onion – 1
Chopped garlic – 10
Chilli powder – 1 teaspoon
Kashmiri chilli powder – ½ teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Salt
Pepper – ¾ teaspoon
Coriander leaves
Lemon juice – 1 teaspoon
మటన్ వేపుడు ముక్క మెత్తగా ఉండి మంచి రుచిగా రావాలంటే ఇలా చేసి చూడండి Tasty Mutton Roast
Here is the Special Mutton Roast Recipe In Telugu, if you want perfect Mutton roast then follow these steps and get delicious Mutton Fry at home.