Coriander And Mint Mutton Recipes

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CORIANDER AND MINT MUTTON



Coriander and Mint Mutton image

This is from the "FOOD" column's "Mad about mutton" article by Anjali Vellody of the Weekend magazine. I hope you enjoy this one!

Provided by Charishma_Ramchanda

Categories     Curries

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 tablespoons ghee
1 kg mutton, washed, cleaned and cut into medium pcs
2 medium onions, peeled, washed and chopped
2 medium tomatoes, peeled, washed and chopped
salt
red chili powder
1/4 teaspoon dried fenugreek leaves (kasoori methi)
1 cup fresh coriander leaves, washed and finely chopped
1/4 cup mint leaf, washed and finely chopped
3 -4 green chilies, washed and chopped
1 1/2 teaspoons ginger-garlic paste
1/2 teaspoon coarsely crushed black peppercorns
1/4 teaspoon garam masala powder

Steps:

  • Heat 3 tbsps. ghee in a pot.
  • Add mutton and brown well.
  • Keep aside.
  • Heat the rest of the ghee in a pot.
  • Add onion and fry it until it is golden in colour.
  • Add tomatoes and saute for a few minutes.
  • Add the ground masala, red chilli powder and fry for 10 minutes.
  • Add mutton and cook on low heat.
  • When almost done, add salt and kasoori methi.
  • Mix well, cover and cook until done.
  • Serve hot with tandoori parathas or naan or rotis or kulchas.
  • Enjoy!

Nutrition Facts : Calories 895.4, Fat 64.4, SaturatedFat 30.6, Cholesterol 289.1, Sodium 189.8, Carbohydrate 11.6, Fiber 2.2, Sugar 5.7, Protein 65.7

LAMB MINT & CORIANDER CURRY



Lamb Mint & Coriander Curry image

Great for summer a light and fresh lamb curry with mint and coriander. this curry is not spicy but has a slight kick!

Provided by Lil Ms Tropical

Categories     Curries

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs lamb shoulder
4 onions, sliced
4 garlic cloves, crushed
4 green chili peppers
1 teaspoon turmeric
1 cup chicken stock
3 tablespoons lemon juice
1/2 cup red lentil
2 tablespoons mint sauce
1 cup fresh mint leaves, chopped
1/4 cup fresh coriander, chopped
1 teaspoon brown sugar

Steps:

  • cube lamb and cut off any fat.
  • Put the lamb, onions, garlic, ginger, tumeric and chicken stock in a heavy based saucepan over meium heat.
  • Bring to simmer reduce to low heat and cover for 2 hours.
  • Place the coriander, mint, chillies, lemon juice and 2 tablespoon of the cooking fluid into a food processor.
  • Process to fine consistency.
  • Add to curry 5 mins before serving.
  • Salt and pepper to taste.
  • Please note de-seed the chillies if you do not want the curry to be too hot otherwise leave them inches.

Nutrition Facts : Calories 786.2, Fat 50.2, SaturatedFat 21.4, Cholesterol 165.2, Sodium 236.1, Carbohydrate 36.1, Fiber 5.6, Sugar 9.4, Protein 47.6

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