We all know that India is a country of diversities. Don't know how many people who believe in religions and ideas live here. Talking about the states here, each state has its own specialty. Be it dress or food. If we talk about mutton, then mutton of some states is very famous. For example, when we think of Kashmir, Rogan Josh comes to mind, then when a tourist enters the colorful Rajasthan, then Rajupati cuisine definitely tastes the flavors of red meat. Today, in this article, we have brought mutton recipes from 5 states especially for our readers. By eating these flavours, you will come to know that what is the specialty of each state regarding spices.
Handi Wala Ahuna Mutton from Champaran, Bihar
Material
Mutton - 1/2 kg
Mustard oil - 2 tbsp
Onion - 4 roughly chopped
Garlic - 1 lump
Ginger - 1 inch piece
Green chili - 2
Black pepper – 10-15
Whole cumin - 1 tbsp
Ajwain - 1 tsp
Fennel seeds - 1 tsp
Green cardamom - 4 to 5
Long - 6-7
Cinnamon - 1 inch piece
Bay leaves - 2
Dry red chili - 2 to 3
Ground coriander - 1 tbsp
Ground cumin - 1 tbsp
Turmeric - 1 tsp
Red chili powder - 1 tbsp
Garam masala - 1 tsp
salt - to taste
Method
You need an earthen pot to make it. Grease this utensil with 2 tbsp mustard oil. Mix the mutton with onion, garlic, ginger and all the spices in this oiled vessel. Mix 2 tbsp of pre-cooked mustard on top of it. Let all this remain for twenty minutes. This will result in good marination in the utensil itself. Now your mutton is ready to cook, do not keep the earthen pot on direct flame. Place it on the pan and yes seal the lid with flour. Keep stirring the vessel with your hand in between. This will prevent the masala from sticking to the bottom and neither will it burn. This mutton will be ready in 45 to one hour. If you feel that something is raw then there is no need to seal the flour again. You can leave it on low flame to cook uncovered for some time. You will like this mutton for the earthy smell. You can eat it with both rice and roti.
Rajasthani Lal Maas
Material
Mutton - 1 kg
Onion - 4
Green chili - 4
Red Chilli 20-25
Whole coriander - 3 tbsp coarsely ground
Cumin - 1 tsp ground cumin
Desi ghee - 2 cups
Garlic cloves 10-15 coarsely ground
Ginger paste - two teaspoons
salt - to taste
Kachari powder - 1 tbsp
Green cardamom - 3-4 pods
Black pepper - 15 to 20 grains
cinnamon - one
Nutmeg Javitri - a pinch
Big cardamom - 3 to 4
Coriander leaves - a bunch
Garam masala powder - 1 tsp
Curd - 1 big bowl for marination
Method
First of all, you put the mutton in curd to marinate. 1 hour is enough for marination. After marinating, you start cooking your recipe on the flame, as this is a special recipe of Rajasthan, its specialty is its spiciness. First of all, roast red chilies for a nice aroma. After this, roast the standing hot spices. The fragrance comes out after roasting them on the griddle. After this, take a thick bottom pan. Put ghee in it and add coarsely ground garlic and ginger paste. After this add mutton and fry it with garlic and ginger so that the smell of its rawness ends. After this, add finely chopped onion and salt to it and add kachri powder. After the onions are fried, add all the hot spices to it. When the meat is well roasted in the spices, make a powder of roasted red chillies and put it in it. Add water to cook the mutton. Since it has garbage nuggets in it, it will get burnt quickly. When the pieces of mutton are melted well, then put green coriander on top and serve it. Put some garam masala powder over it.
Note: Spicy is eaten in Rajasthan, if you do not like chili much, then you can reduce its quantity according to your taste. If you do not like desi ghee then you can make it in mustard oil also.
Amazing Rogan Josh of Kashmir
Material
Mutton - 1/2 kg
Curd - 1 cup
Garlic-ginger paste - 1 tbsp
salt - as per taste
Ghee - 2 tbsp
cinnamon 1 inch stick
Cloves - 3
Big cardamom - 1
Green cardamom - 4
Onion - 2 finely chopped
Coriander powder 1 tbsp
Cumin - ground 1 tbsp
Fennel - 1 tsp roasted and ground
Ground red chili - 2 tsp
Ground garam masala - 1 tsp
Green coriander chopped - 1 bunch
Mint leaves 1 tbsp
Garam masala - 1/4 tsp
Method
First of all you have to marinate the mutton in curd. Add garlic, ginger and a little salt to it along with curd. Keep it in the fridge for 6 hours. After this, heat ghee in a cooker and crackle it with whole garam masala like cinnamon, clove, black cardamom and green cardamom. After this, fry the onion in it till it becomes golden. After this, add all the remaining spices and red chillies and fry them well. After roasting the spices, it is the turn of mutton. Take out the mutton from the fridge and mix it in the spices. You have to cook it on low flame. Keep roasting it and if the spices start to appear, add water and keep roasting. It will be ready in about 30 to 45 minutes. Sprinkle some garam masala powder over it. Take it out of the pan and keep it in a serving bowl. Garnish with coriander and mint leaves on top.
Kosha Mangsho of Bengal
Material
Mutton - 500 grams
onion-3
Meat masala 1 tsp
Bay leaf - 2
cloves-3
Sugar - 1 tsp
Potato-3
Garam masala powder - 1 tsp
Black pepper - 8
Green cardamom - 4
Cinnamon stick - 1 small
Mustard oil - 1/2 cup
for marination
Garlic cloves - 6
Ground turmeric - 1/2 tsp
Chopped whole coriander - 1 tsp
Curd - half bowl
Ginger - 1 piece
Red chili powder - 1 tsp
salt - as per taste
Mustard oil - two spoons
Method
Firstly marinate the mutton with the above mentioned ingredients for two hours. After this, mix ginger-garlic and onion and grind them in a mixie. After this, take a pan and deep fry the potatoes and keep them aside. In the remaining oil of potato add turmeric along with all other garam masalas and cardamom. After this you have to add sugar in it. Now add meat masala to it and fry well by adding garlic, ginger and onion paste and salt. When the masala is completely roasted, add the marinated mutton. After roasting it on low flame for half an hour, add water to it for gravy. Keep it to melt. It will be ready in one and a half to two hours on low flame. Add fried potatoes and garam masala to it. Garnish it with green coriander. It tastes great with mutton rice.
Delhi's Nihari Mutton
Material
Mutton - 1 kg stringy and boneless
Curd - 1/2 kg
Long - 5-8
Cumin - 1 tsp
Saunf - 2 tsp
Garlic ginger paste - 2 tsp
Roasted gram powder - 2 tbsp
Nahari powder - 4 tbsp
Mustard oil - 1/2 kg
Onion - 2
Dry ginger - 1 tsp
Black pepper - 5 to 6
salt to taste
Method
First heat the oil. Put the mutton in it and fry it a little. When it becomes lightly fried, add curd nahari masala, salt, clove, black pepper, cumin, garlic ginger paste over it and mix it well. After mixing, slow down the flame and keep it for cooking. It will be roasted in about an hour. Meanwhile, grind fennel and mix it with dry ginger. Sieve it with an iron sieve. Extract the extract by mashing it well with your hands. The fragrance of fennel and dry ginger is our life. After extracting the extracts of these two well, add gram powder to this water. Dilute it by adding water and add it to the roasted mutton. After this add two more cups of water from above. Leave it on low flame to cook. Keep stirring it occasionally and keep watching. It will be ready in two hours. If you feel that the water is getting less then you can add more water in between. Nahari is very easy to cook, it has only one technique, the more you cook it on low flame, the better it becomes. Yes, just a little more oil is put in it.
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