Indian Spicy Mutton In Egg Sauce Recipes

INDIAN LAMB MEATBALLS WITH RED WINE

Steps:

• Prepare the meatballs:.
• Finely chop one yellow onion and mix it into the lamb. Add the ground cumin and the raw egg; mix together well.
• Handlng the meat as little as possible, form 1 ½" meatballs.
• Prepare the sauce:.
• Chop the second onion while heating some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden - do not let it brown.
• Add curry powder, lower heat and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface,.
• Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves.
• When the meatballs are half cooked, add the ground coriander.
• When finished cooking, turn off heat and sprinkle a half tablespoon of garram masalla over the top of the stew. Cover and let sit for a while.
• Serve with basmati rice and mango chutney.
• NOTES:.
• A couple of optional ingredients to add at the end:.
• a little creme fraiche (not more than about 7 Tablespoons).
• halved hard-boiled eggs - tuck them into the bottom of the pot.

INDIAN EGGPLANT IN SPICY SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
• Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
• Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.

INDIAN SPICY MUTTON IN EGG SAUCE

Steps:

• Heat oil in a large flat-bottomed pan.
• Add aniseeds, cloves, cinnamon stick, garlic, ginger, curry leaves and the onion.
• Stir-fry for 8 minutes until the onions turn brown.
• Add the meat and salt and mix well.
• Cover and cook for 10 minutes.
• Mix in turmeric powder and water{as required} to cook the mutton.
• Now, carefully extract the thick milk from the coconut.
• Beat an egg in a bowl until light and fluffy.
• Add the thick milk to it.
• Beat again.
• Squeeze lemon juice into this egg mixture.
• Pour this mixture on the meat.
• Allow this curry to come to a boil.
• Boil the potatoes separately until tender.
• Cut them into 4 pcs.
• each.
• Add the chopped potatoes to the meat gravy.
• Cover and cook on low flame until the gravy thickens.
• Remove from heat.
• Serve hot with rotis or biryani.
• Enjoy!