Mutton Kadai

Ingredients:
500 gm mutton pieces-washed and wiped
1 tsp ginger paste
1 tsp garlic paste
1cup onion paste
1/2 cup oil
1 tbsp cumin seeds
2-3 bay leaves
2 tsp garam masala
1 tbsp salt
1/2 tsp powdered turmeric
2 tbsp powdered coriander seeds
1/2 tsp powdered red pepper
3 cups (500 gm) finely chopped tomatoes

Method:
Heat oil and add the cumin and bay leaf. When seeds splutter, add the ginger, garlic and onion and saute over high heat till light brown.
Add garam masala, salt, turmeric, coriander powder and red pepper.
Keeping heat high, add meat and turn around till slightly opaque.
Lower heat and let the meat cook, covered, stirring occasionally, till the water dries up and fat separates.
Add tomatoes and let it simmer, till fat separates. Serve hot garnished with coriander leaves.

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.

Mutton Korma

Ingredients:
½ kg Boneless mutton.
½ tbsp Jeera.
Onions.(Finely chopped 1 cup)
Poppy seed paste. (½ cup)
Coconut paste. (½ cup)
1 tbsp Ginger paste.
1 tbsp Garlic paste.
Coriander powder 1 tbsp.
Turmeric powder ½ tsp.
Red chili powder ½ tsp.
Bay leaves 2 nos.
Cloves 6-8 nos.
Green elaichi 6-8 nos.
Cinnamon sticks A few.
Nutmeg powder A little.
Oil 4 tbsp.
Salt to taste.

Method:
Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste.
Heat some oil in a saucepan, add bay leaves and chopped onions and saute. When the onion
browns add the ginger and garlic paste.
Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder.
Pour some water, sprinkle salt to taste and boil till the mutton is tender.
Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder.
Boil for another 10 minutes.
Serve hot, garnished with coconut paste.