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Mutton – iFood Chef http://ifoodchef.com Sun, 17 Aug 2014 13:39:47 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.10 Chapli kebab http://ifoodchef.com/chapli-kebab/ Sun, 17 Aug 2014 13:39:47 +0000 http://ifoodchef.com/?p=180 Ingridients-

mutton mince.          -1/2 kg

raw papaya paste.       -1tea sp

crushed roasted coriender seed.      -1 tea sp

crushed roasted fennel seed.             -1 tea sp

roasted chilli flacks.                             -1 tea sp

garam masala.                                       -1 tea sp

chopped green coriender.                  -1 cup

chopped onion.                                    -2

chopped green chilli.                         -4-5

ginger paste.                                        -1 tea sp

garlic paste.                                          -1 tea sp

Eggs.                                                      -2

salt.                                                        – according to taste

oil.                                                         – shallow fry




first, mix the raw papaya paste and ginger – garlic paste in mutton mince by your hands very well.keep this mixture just for 10 -15 mints.

after that- mix in this other ingrideints , garam masala,crushed coriender seed,fennel seed,chilli flacks,chopped coriender,chopped onion,chopped green chilli,and salt.

make sure that all the ingrideints could mix up in mutton mince  completely, so that, mutton mince could take all the flavours in itself.

at last – crack the eggs and whisk them in a bowl.when it whisked properly , mix this too in the mince mixture.

heat 2 table sp oil in a pan, make patty of the mixture,and fry it on low flame.when it became , little brown on one side, turn it ,

and press it with your spatula,so that the oil reach all over the patty and  kebab could cook completely.

Garnish it with lemon slice,and serve it hot with nan .

Dum ka keema http://ifoodchef.com/dum-ka-keema/ Sun, 10 Aug 2014 11:41:19 +0000 http://ifoodchef.com/?p=160 Ingredients –

mutton mince ( keema )       -1/2 kg

chopped onion         -2 medium size

chopped tomato.    – 2 medium size

green chilli.            – 3

ginger paste.         -1 tea sp

garlic paste.          -1 tea sp

garam masala powder.  -1 tea sp

chilli flacks.            -1 tea sp

crushed fennel seed.  1 tea sp

cushed whole coriender.  -1 tea sp

coriender powder.       -1 tea sp

turmeric powder.        -1/2 tea sp

oil.                              – 2 table sp

charcoal.          -1 small piece

salt.                   – according to taste

desi ghee.        – 1 tea sp




heat a pan ( kadhai ) , pour 2 table sp oil into this. First add chopped onion,stir it with a spatula till it gets a pinkish colour, after that add chopped tomato and ginger, garlic paste.

make a cut in chillies and  add them too.

Now add the spices, coriender powder,turmeric powder,garam masala and salt.mix all  very well and cover the lid, so that all the ingredients cook in the water of  mince ( keema) for 10 – 15 mints.keep checking meanwhile .


now when the mince ( keema ) became tender and soft, finely add crushed coriender,crushed fennel seed and chilli flacks,fry all the spices with keema all together , and cover the lid for 5 mints more.


at last, take a bowl or aluminium foil,put it on  the keema, on the other hand keep the piece of charcoal on the flame and let it be burned. After that put it on the foil or in the bowl and drope the desi ghee  over it and cover the lid properly, so that all the smoke could lock inside.

open it when you going to serve.

Garnish it with chopped green coriender and  very thin sliced ginger.

Bhopali achari gosht http://ifoodchef.com/bhopali-achari-gosht/ Fri, 08 Aug 2014 11:57:16 +0000 http://ifoodchef.com/?p=151 Ingredients –

– mutton  – 1 kg

– onion paste – 1 cup

– tomato paste – 1 cup

– green chilli  – 6-7

– ginger paste – 1 tea sp

– garlic Paste – 1 tea sp

– nigella seed  – 1 tea sp

– cumin seed  –  1 tea sp

– mustard seed  – 1 tea sp

– fennel seed   – 1 tea sp

– dry methi leaves – 1 table sp

– coriander powder – 2 tea sp

– turmeric powder – 1 tea sp

– yogurt – 1 cup

– oil    – 2 table sp

– salt   – according to taste

– lemon juice      -1 table sp

– green coriender   -1 cup


Method –

First mix ginger – garlic paste and salt in mutton and  boil in two glass of water, till it became tender.

heat other pan for gravy. Pour two table spoon oil in that,  add onion paste and fry it,till it’s colour changed into light brown, then add tomato paste in that and fry it for 5 mints.after that add all the spices, fennel seed,cumin seed, mustard seed, nigella seed, coriander powder,turmeric powder,dry methi leaves and a pinch of salt. Make cuts in green chilli and add them also.fry the gravy  till all the spices  cooked,at last,  add the boiled mutton, and  1 cup yogurt,  mix it all slowly with a spatula, and cover the lid  for  6 to 7 mints.

before serve add the lemon juice and garnish with green coriander.

Mutton Rogan Josh http://ifoodchef.com/mutton-rogan-josh/ Wed, 27 Jun 2012 03:28:35 +0000 http://ifoodchef.com/?p=54 A fine delicacy form Kashmir which derives its name from red Kashmiri Chillies and literally means Red lamb.



  • 1 Kg mutton
  • 5 tbsp oil
  • 1 cup curd
  • 2 onion finely chopped
  • 2 tbsp fresh ginger paste
  • 2 tbsp fresh garlic paste
  • 1 1/2 tbsp kashmiri red chilly powder
  • 1 tbsp garam masala powder
  • 1 tbsp ginger powder(dry sonth)
  • 2 tbsp Coriander powder
  • 1/2 tbsp turmeric powder
  • 1 tbsp cumin powder
  • 1 tbsp black pepper corns
  • 12 cloves
  • 8 green cardamom
  • 5 sticks of cinnamon
  • few threads of mace
  • 2 tbsp white cream
  • Salt to taste
  • Chopped green fresh coriander to garnish


  1. In a bowl mix mutton with curd and little salt, and keep aside.
  2. Heat oil in a pan and put whole garam masala, when they start to crackle, put chopped onions and fry till golden brown.
  3. Add ginger-garlic paste and fry again for two minutes.
  4. Add all the masala powder and fry till oil comes up.
  5. Now add mutton with marinade and stir fry on a high flame for 2 minutes.
  6. Now add water and  little salt and cook with closed lid till meat is tender and gravy is medium thick in consistency.
  7. We have already put salt while marinating the mutton, so adjust the seasoning accordingly.
  8. Now add cream and stir well and cook for another 3 minutes.
  9. Garnish with chopped coriander.
  10. Serve with plain Rice, pulao or roti if you like.