Masala Mutton Chops

Ingredients
mutton chops - 1 kg
curds - 250 ml
onions - 1 cup, chopped
tomatoes - ½ cup, chopped
green chillies - 2 tsp, chopped
coriander leaves - 2 tbsp, chopped
red chillies - 3
coriander seeds - 2 tsp
cumin seeds - 1 tsp
pepper corns - 1/2 tsp
cardamoms - 3
cloves - 4
cinnamon - 2 pieces
ghee or oil - 3 tbsp
salt - to taste

Method
Wash the chops and drain the water. Add curd and salt and marinate for 1 hr.
Add onion, tomato and green chillies.
Powder red chillies, coriander, cumin, pepper, cardamoms, cloves and cinnamon to-
gether and add to the chops.
Add ghee or oil and ½ cup of water .Pressure cook for 15 minutes.
Cool the cooker for 10 minutes and open the lid.
Place the cooker back on fire and cook stirring till all the liquid is absorbed and ghee or
oil floats on top.
Serve with roti or parathas.
Mutton Badshai
Ingredients
mutton - ½ kg
curds - ½ cup
chopped cashew nuts - 2 tbsp
grated coconut - 1 cup
garlic - 6 flakes
ginger - 3 cm
cumin - ½ tsp
poppy seeds - 1 tbsp
cardamoms - 5
cloves - 7
chilli powder - 1 tsp
turmeric powder - ½ tsp
grated coconut - ½ cup
cinnamon - 2 pieces
ghee - 4 tbsp
onion - ½ cup, chopped
bay leaves - 2
green chillies - 4, chopped
salt - to taste
fresh cream - ¼ cup

Method
Wash the mutton, squeeze dry. Marinate with the curd and ½ tsp salt for 1-2 hrs.
Soak cashew nuts in hot water for 1 hr.
Extract ½ cup thick milk and ½ cup thin milk from the coconut.
Grind garlic with ginger. Grind all the ingredients from cumin to cinnamon together.
Heat ghee in a pressure cooker. Fry onions till brown. Add ginger garlic paste and fry.
Add the masala paste and fry well. Add mutton and fry till almost dry.
Add bay leaves and thin coconut milk. Pressure cook till mutton is tender.
Add green chillies, coriander leaves, cashew nuts and thick coconut milk. Simmer for 2-3
minutes.
Add cream, give one boil and remove from fire.
Garnish with coriander leaves and serve with naan or rotis.
Mutton Ajadina
Ingredients
mutton - ½ Kg

Masala 1 :
red chillies - handful or to taste
coriander seeds - 3 tbsp
cumin - 1 tsp
fenugreek - 1 tsp
pepper corns - 1 tsp
garlic - 8 flakes
turmeric powder - 1 tsp
tamarind - size of its seed

Masala 2 :
coconut - 1 ½, grated
garlic - 10 flakes
cumin - 1 tsp
onions - 2 cup, chopped
butter - 1 tbsp
salt - to taste
ghee - 3 tbsp

Method
Roast all ingredients for masala 1 from chili to peppercorns in little ghee.
Combine with garlic, turmeric and tamarind and grind to smooth paste.
Grind masala 2 coarsely.
Combine mutton with masala 1, salt, 2 chopped onions and butter and cook till soft.
Add masala 2 and simmer till masala coats the mutton pieces .
Fry remaining onion in ghee till dark brown and add to the mutton.
Mix well and serve with steamed rice.
Gongura Mamsam
Ingredients
chukkan leaves - 1 bunch
gongura leaves - 4 bunches
mutton - ½ kg
oil - 2 tbsp
onions - 2, sliced
chilli powder - 1 tsp
coriander powder - 1 tsp
turmeric powder - 1/4 tsp
salt - to taste
green chillies - 20 or to taste
ginger garlic paste - 1 tbsp
cloves - 4
cinnamon - 3-4 pieces

For Seasoning :
oil - 2 tbsp
mustard - 1 tsp
black gram (urad) dal - 1 tsp
red chili - 1, broken in 2 pieces

Method
Clean and chop the greens. Cut mutton into 1" pieces.
Heat 2 tbsp of oil in a pressure cooker. Add onion and two slit green chilies. Fry till onion
is brown.
Add ginger garlic paste and fry. Add mutton, chili powder, coriander powder, turmeric
powder and salt.
Add water and pressure cook for 15 minutes. Mean while powder cloves and cinnamon.
Cook greens with reaming green chillies and salt. Cool and grind to a paste.
Heat reaming oil, season with mustard, black gram dal and red chili.
Add the green paste and fry well.
When the mutton is cooked add the clove and cinnamon powder and fried paste.
Simmer for 5 minutes. Serve hot with steamed rice.
Srilankan Mutton Biriyani
Ingredients
Section A :
mutton pieces - 500gm
vinegar - 1 tbsp
salt - 1 tsp
coriander seeds - 2 tsp
cumin seeds - 2 tsp
black pepper corns - 1 tsp
curry leaves - few
cardamoms - 6
cloves - 4
Section B :
coconut - 1, large
basmati rice - 4 cups
salt - 2 tsp or to taste
rampe leaves - 2 pieces
Section C :
ghee - ½ cup
cashew nuts - 2 tbsp
raisins - 2 tbsp
rampe leaves - 2 pieces
curry leaves - few
onion - 1 cup, sliced
butter - 1 tbsp
cardamom, cloves, cinnamon - 6 each, powdered together
hard boiled eggs - 4
potato wafers - 1 cup

Method
Mix the mutton pieces with vinegar and salt. Roast rest of the ingredients in section A and
grind together to a fine powder.
Add to the mutton and set aside.
Grate the coconut and extract 1 cup thick milk and 2 cups of thin milk.
Wash the rice, drain well. Add the thin milk and 5 cups of water.
Add rampe leaves ( in section B ) and salt to taste.
Cook till all the liquid is absorbed. Spread on a wide tray and allow to cool.
Heat ghee (section C) fry cashew nuts and raisins, drain and reserve.
Add rampe, curry leaves and onion to the remaining ghee in the pan.
Fry till onion is golden brown. Add the mutton mixture, fry for 5 minutes.
Add 1 cup of water and simmer till the mutton is cooked and almost dry.
Add the cooked rice to the mutton in the pan. Pour the thick coconut milk on top.
Sprinkle with the powdered spices. Mix gently.
Dot with butter and leave covered on a low flame for 8-10 minutes till the coconut milk is
absorbed.
Alternately, place the mutton and rice mixture in a oven proof dish , cover with aluminum
foil and bake in a hot oven (200 C) for 20 minutes
Transfer the biryani to a serving dish and serve garnished with fried cashew nuts, raisins,
hard boiled egg halves and potato wafers.

Note: Rampe is an aromatic leaf which looks like the leaf of lily plant. It is extensively
used in Srilankan cooking along with curry leaves. It is also known as Panduan or Theoy.
If it is not available, just omit it or use bay leaves as an alternate flavor addition..

Note: Packaged coconut cream may be used instead of thick coconut milk and the
same, diluted with water may be used instead of thin coconut milk.
Kheema Sandwich Pakodas
Ingredients
For Filling : For Pakodas :
minced mutton - 1/4 kg sliced bread - 1 loaf
cumin - 1 tsp besan (chick peas flour) - 1 cup
onion, chopped - 1 chilli powder - 1/2 tsp
pepper - 1/2 tsp rice powder - 1/2 cup
ginger, chopped - 2 cm salt - to taste
green chillies, chopped - 2 cooking soda - ¼ tsp
garlic, chopped - 4 flakes water - to mix
chilli powder - 1/2 tsp oil - to deep fry
cloves - 2
cinnamon - 4 cm
bengal gram (chana) dal - 2 tbsp
salt - to taste
mint leaves - 1 tbsp, chopped
coriander leaves - 1 tbsp, chopped
lime juice - to taste

Method
Method for Filling :
Wash the meat and squeeze dry. Place in pressure cooker with all the ingredients except
the last three.
Add ½ cup water and pressure cook for 15 minutes.
Cool the cooker before opening. Simmer the contents till any liquid in the mixture is
evaporated.
Cool the cooked meat mixture and blend in a mixer or processor to a smooth paste. .
Add 1 tbsp each of finely chopped coriander leaves and mint leaves. Add lime juice to
taste.
Method for Pakodas :
Trim away the sides of bread slices and cut each slice into 2 pieces. Sandwich them with
the filling.
Prepare a batter of coating consistency with rest of the ingredients except oil.
Dip sandwiches in this batter and deep fry in hot oil.
Drain on kitchen paper and serve hot with a chutney or tomato sauce.
Meat and Baked Beans Soup
Ingredients
water or stock - 1 ½ litre
minced meat (lamb, beef or pork) - 250 gm
red capsicum - 1
cabbage - 250 gm
coriander leaves - few
onion - 1 cup, chopped
garlic - 2 tsp, chopped
cumin powder - 1 tsp
salt & pepper - to taste
baked beans in tomato sauce - 1 tin (400 gm.)

Method
Wash the meat and drain well.
Finely chop onion, cabbage, garlic and capsicum. (Discard seeds)
Combine meat and vegetables with water or stock.
Add cumin powder. Simmer till the meat and vegetables are cooked.
Add baked beans, salt, Pepper and coriander leaves.
Bring to a boil and simmer for 2 minutes. Serve hot.