• 1/2 kg Mutton
• 1/2 kg Potato
• 3 Finely chopped onions
• 1 bunch Green coriander chopped
• 1 cup Oil
• 3-4 Green chili chopped
• 1 tsp Turmeric powder
• 1 tsp Black pepper powder
• 1 tbsp Red chili powder
• 1 tbsp Ginger garlic paste
• to taste Salt

Recipe Method

1. Heat oil in a saucepan, add the chopped onions and saute until they have turned translucent and soft.
2. Then add the garlic, ginger, red chili powder, turmeric powder, black pepper powder  and salt .
3. Stir on a medium until the ingredients have combined and formed a paste. Then add the mutton and stir into the onion and spic e mixture until well coated.
4. When the water dries and the meat tenders add the cubed potatoes and   yogurt. Stir and add in 2-3 cups of water .Cook on a low flame until the gravy has thickened.
5. Add the green chilies , cover and cook for  2-3 minutes. slightly and the meat has become very brown and tender.
6. Garnish with chopped coriander serve hot with rice and plain naan.

• 1/2 kg Mutton/ Chicken
• 3 Tomatoes chopped
• 3 Onion chopped
• 5 Big Green chilies
• 6 Whole red chilies
• 6 Garlic cloves
• 1 cup Oil
• 1/2 cup Tamarind pulp
• 1 tsp Fennel seeds
• 1 tsp Onion seeds
• 1 tsp Turmeric
• 1 tbsp Whole coriander
• 2 tbsp Ginger chopped
• to taste Salt
• for Stuffing Green Chilies
• 1 tbsp White cumin seeds
• 1 tbsp Whole coriander.
• 2 tbsp Mustard seeds

Method

1. Dry roast together 2 tbsp mustard seeds, 1 tbsp cumin seeds and 1 tbsp whole coriander.
2. Grind finely and mix with salt to taste and tamarind pulp. Slit green chilies and fill with the prepared filling mixture.Keep aside.
3. Heat 1 cup oil in a pan, add in 3 chopped onion and fry till light pink in color.
4. Remove onion and keep aide. Add in pan ½ kg meat with salt to taste and 1 tsp turmeric.
5. Fry well till water dries. Now add fried onion, 3 chopped tomatoes, 1 tsp fennel seeds, 1 tsp onion seeds, 6 cloves of garlic, 2 tbsp chopped ginger, 1 tbsp whole coriander and 6 whole red chilies.
6. Slightly fry and add ½ cup tamarind pulp. Now fry stuffedgreen chilies in a frying pan and add to the meat mixture.
7. Simmer on low flame for 10 minutes;
8. Your Achaar Gosht is ready, serve with plain boiled rice or Chapati.

• 1/2 kg Mutton
• 1 cup Onion chopped
• 2 tbsp Tomato paste
• 1 tsp heaped Salt
• 1 tbsp Mixed Whole spices
• 2 tbsp Lemon juice
• 2 tbsp Fresh cream
• 1/2 cup Oil
• 1 tsp Fennel seeds
• 8 Green chilies
• 2 tsp Ginger garlic
• 1 1/2 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1 Onion
• 2 tbsp Coriander leaves

Method

1. Boil mutton in 2 cups water till tender
2. Heat ½ cup oil, add 1 tbsp mixed whole spices with 1 cup chopped onion, fry till light golden
3. Add ground Masala paste and 1 tsp salt. Fry well
4. Add boiled mutton and fry well. Also add 2 tbsp tomato paste with ½ cup water, cover and cook till oil floats on top
5. Add fresh cream, 2 tbsp lemon juice, mix well and remove from stove
6. Your Kashmiri Roghan Josh is ready. Serve with Naan or Paratha

For Paste

Grind together 1 tsp fennel seeds, green chilies, 2 tsp ginger garlic, 1 ½ tsp chili powder, 1 ½ tsp coriander powder, 1 onion and 2 tbsp coriander leaves into a fine paste, keep aside.

• Mutton leg-   21/2 kg
• Raw papaya paste- 1/2 table sp
• Ginger -2 tbsp
• Garlic- 1 tbsp
• White cumin -1tbsp
• Chicken cube mix flour (chicken cube mila maida)-1 tbsp
• Yogurt -3 cup
• White vinegar -1/2 cup
• Lemon-4
• Corn flour-1 tsp
• Sugar -1 tsp
• Soya sauce -1tbsp
• Oil -1tbsp
• Salt- to taste

Method

• Break the leg from the mid the bone and clean it well.
• Apply deep cut in it.
• After that marinate mutton leg with vinegar, yogurt , lemon and all the spices from the ingredient and leave it from 2 hours.
• Now take a cooking bowl put in marinate leg and cook it over slow flame.
• When mutton water gets evaporate then at one cup burn water and oil in it.
• After that when you are going to serve it.
• Take water dissolve corn flour, soya sauce, sugar and mix it well.
• Pour this sauce over the leg and serve it.

Ingredients:

• Mutton’s Chops                                     12
• Mutton’s Kidney                                    10-12
• Garlic Whole                                      8-10 clips
• Tomato                                                                4
• Onion                                                    2
• Red Chili Powder                              1 Tbsp
• Ginger Garlic Chopped                  1 Tbsp
• Yoghurt                                                1/2 Cup
• Kasuri Methi                             1/2 Tbsp dry
• Mint Leaves                                                1/2 Bunch
• Hot Spices                                           1 Tsp Powder
• Green Chili                                          6
• Lemon                                                  2
• Oil \ Ghee                                          1/2 Cup
• Salt                                                         As per Taste

Method:

1. Apply Whole Garlic on goat’s Kidney , wash it after 20 minutes and put it in the net and then cut it into small pieces. Cut onion , tomato, Pudynh , green chili and ginger into tiny pieces . boil chops and cut into slices after separating bones from it.
2. Put kidneys and chops on a pan and cover it for 5 minutes ,when there is enough steam now mashed them with a plain spoon  , then put tomato , red chili , onion , chopped ginger garlic and yoghurt into it and cover it again for 10 minutes.
3. After 10 minutes add fenugreek , Pudynh , hot spices and 4 spoons of oil and cover it again .
4. After 5 minutes add again 4 spoon oil , salt , chopped ginger , green chili and lemon juice in it and mashed whole ingredients thoroughly .now it is ready to serve
5. If u want to add Brain in it , just boil the brain and separates its veins , then cut it into pieces and add it in the end .

• Mutton-225 gram (Boneless)
• Yogurt-1/2 cup
• Onion (chopped)-2
• Ginger paste-1tsp
• Garlic paste-1tsp
• Black pepper (Ground)-1tsp
• Garam Masala powder-1tsp
• Kari Leaf (kari patta)-4
• Green Chili-10 to 12
• Red Chili (whole)-10 to 12
• Coriander-little bit
• Lemon-1
• Water-1 1/2 cup
• Oil-3 tbsp
• Salt-As required

Method

• Take a cooking bowl put oil with onion and fry it until onion become golden in color.
• Add mutton, ginger, garlic, salt, 2 cups of water and cook it over slow flame.
• When mutton get soft, add yogurt.
• Now take frying pan stir fry green and red chillies. Add them into mutton gravy.
• Add black pepper, garam masala, coriander and lemon
• Leave it for 5 to 10 minutes over a slow flame.
• Delicious Mirch Gosht is ready to eat.

• Mutton-1/2 kg
• Garlic Clove-8
• Fennel Seeds-1/2 tsp
• Yogurt-1/2 cup
• Red pepper-8
• Oil-1 cup
• Tomato-4
• Ginger (chopped)-1 tbsp
• Coriander Seeds-1 tbsp
• Big Cardamom-4
• Onion (medium size)-3 (chopped)
• Salt-To taste

Method

• Take a cooking bowl put oil in it and add onion and golden brown it.
• After that put mutton and salt.
• When mutton’s water get evaporate then add fennel seeds, coriander seeds, tomato, garlic, ginger, green chili, big cardamom, black pepper, 2 cup water and cook it over slow flame.
• When mutton gets soft then add yogurt and saute it.
• When oil comes out then add i cup water and leave it for 5 minutes over a slow flame.

Ingredients:

• Mutton Chops                   1 kg
• White Vinegar                   1/2 cup
• Crushed Garlic                   10
• Salt                                         as per taste
• Oil                                           as per need
• Lemon                                  6
• Chopped Black Pepper  1 tsp
• Chopped Ginger               1 tbsp
• Honey                                   2 tbsp

 Method

1. Wash chops and remove fat from it and paste all spices on it and keep it for 1 hour.
2. Before serving put spiced chops on skewer and heat them.
3. When all are heated then paste oil on it and serve it hot.
4. If Coles are not available, put spiced chops on a pan and heat on a light heat, when water gets dry put them on skewer and heat on Sui gas then paste oil on them with help of brush.
5. Serve it with oily naans and tomato sauce.

• Mutton                                                 ½ Kg
• Onion                                                    3 Tiny Cut
• Whole Black Pepper                       1 Tsp
• Almond                                                20 , peel off after boiling
• Green Chili                                          8
• Lemon                                                  6
• Yoghurt                                                ½ Cup
• Crushed Ginger                                  1 Tbsp
• Pudynh                                                  ½ Bunch
• KhashKhaash                                      1 Tbsp
• Oil                                                           1 Cup
• Salt                                                         As per need

 Method:

1. Chop almond , khashkhaash , green chili and black pepper , heat oil in cooking bowl and fry onion till it turns red and place it on a paper , crush it when it become crinkle
2. Now put meat in the same hot oil and dry it , add Yoghurt , onion , ginger and salt with water and fry them on light heat till meat turns soft.
3. Add crushed spices in it and keep it cook for 5 minutes then add lemon juice in it and cap it for some time.
4. Your delicious almond meat is ready to serve.

Ingredients

• Mutton-1/2 kg
• Potato-4
• Onion (chopped)-3
• Ginger/Garlic paste-1 tbsp
• Red Chili powder-1 tbsp
• Turmeric powder-1 tsp
• Black Pepper (whole)-10
• Cardamom (big)-4 (Make a powder)
• Yogurt-1/2 cup
• Coriander (ground)-4 tbsp
• Green Chili-3 (chopped)
• Oil- 1 cup
• Salt- As Required

Method

• Skin out potatoes and cut in 4 pieces.
• Take a cooking bowl and put meat, onion, ginger/garlic, turmeric, red chili, salt, cardamom, oil, 2 cup warn water, and leave t over slow flame.
• When meat gets soft then add yogurt and potatoes.
• Cook it for a while put 3 cup of water then leave it over slow flame.
• After that when potato gets soft and oil started coming upper then add all green ingredients.
• Now leave it for 5 minutes over slow flame.