Ingredients: - 500 grams mutton, 5 teaspoon palak paste, 4 onions, 2 green chillies, 3 teaspoon ginger garlic paste, 1 teaspoon red chilly paste, 2 tablespoons oil and salt to taste.

Preparation time : - 30 minutes     Serves : - 2






Ingredients : - 250 grams mutton, 500 grams pumpkin(red), 1 bay leaf, 4 onions, 150 grams curd, 1 ½ teaspoons ginger garlic paste, ½ teaspoon green chilly paste, 2 teaspoons garam masala(hot spice mix), 1 teaspoon red chilly powder, 2 tablespoons oil and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE : - Finely chop the onions and keep them aside. Wash the mutton nicely and then cut it into small pieces. Put the pieces in a big bowl and pour the curd. Sprinkle some salt and mix it all up. Let it marinate for three hours. Now take a frying pan and heat up the oil. When the oil is very hot add the onions and sauté till they are golden brown. Now add the ginger garlic paste and the green chilly paste and sauté well till the raw smell leaves. Now add the turmeric, red chilly powder, garam masala and bay leaf and sauté briefly. Next add the mutton pieces and the marinade. Sauté till it all becomes a deep brown. Pour in a cup of water and let the mutton cook. Take a pressure cooker and boil the peeled pumpkin pieces until they are tender. Now remove from the cooker and mash it. When the mutton is three fourth cooked add the mashed pumpkin and let it cook till the gravy reaches your desired level of thickness. Remove from flame and garnish with chopped coriander leaves and serve with rice or rotis.



Ingredients : -500 grams boneless lamb, 3 onions, ½ teaspoon cumin powder, 1 teaspoon pepper powder, 1 inch cinnamon(powdered), 1 teaspoon turmeric, ½ teaspoon mustard powder, 1/2 red chilly powder, 2 tablespoons ginger garlic paste, 1 white onion, 1 tablespoon tamarind pulp, 1/8 cup vinegar, 1 cup hot water, oil for frying and salt to taste.

Preparation time : - 47 minutes     Serves : - 2

HOW TO PREPARE : - Cut the lamb into small pieces and wash it well. Drain all the water and put it in a big bowl. Now add 4 tablespoons oil, vinegar, tamarind and salt to taste and mix it all up. Let this marinate for five hours. Take a blender and add the white onion, ginger garlic paste, 1 tablespoon oil and make a fine paste. Finely chop the onions and keep them aside. Now take a frying pan and pour in 5 tablespoons of oil. When the oil is very hot add the onions and sauté them till they are dark brown. Ensure that you don’t burn them and so keep sautéing regularly. Now add the freshly ground paste and sauté briefly. Reduce the flame and then add the mustard powder, pepper powder, red chilly powder, cumin powder and cinnamon powder. When the spices turn dark brown add the mutton pieces and mix it all up. Don’t put in the marinade now. Let it cook for ten minutes on a low flame. Then add a cup water to the marinade and then pour the mixture into the pan. Bring to boil and then sprinkle salt to taste. Simmer and cook till the mutton is tender. Remove from flame and serve hot with naans.