Mutton Curry Recipe

Here's a delicious Mutton Curry recipe that's rich, flavorful, and perfect for a hearty meal. This traditional recipe brings out the best of Indian spices and tender mutton, creating a comforting dish.

### **Mutton Curry Recipe**

#### **Ingredients:**

- **500 grams mutton (bone-in or boneless), cut into medium-sized pieces**

- **2 large onions, finely sliced**

- **2 tomatoes, finely chopped**

- **2 tablespoons ginger-garlic paste**

- **2-3 green chilies, slit (adjust according to spice preference)**

- **1/2 cup yogurt (whisked)**

- **1/4 cup oil (mustard oil is preferred for an authentic flavor)**

- **1 teaspoon cumin seeds**

- **2-3 bay leaves**

- **4-5 cloves**

- **1-inch cinnamon stick**

- **2-3 green cardamoms**

- **1 teaspoon turmeric powder**

- **1 teaspoon red chili powder**

- **2 teaspoons coriander powder**

- **1 teaspoon cumin powder**

- **1 teaspoon garam masala powder**

- **1/2 teaspoon black pepper powder (optional)**

- **1 cup water (adjust as needed)**

- **Fresh coriander leaves, chopped (for garnish)**

- **Salt to taste**

#### **Instructions:**

#### **1. Marinate the Mutton:**

   - In a bowl, mix the mutton pieces with yogurt, turmeric powder, red chili powder, and salt. Coat the mutton well with this mixture.

   - Cover and let it marinate for at least 1 hour (overnight marination gives a deeper flavor).

#### **2. Prepare the Curry Base:**

   - Heat oil in a large pan or pressure cooker over medium heat. Add cumin seeds, bay leaves, cloves, cinnamon stick, and cardamoms. Sauté for a minute until aromatic.

   - Add the sliced onions and sauté until they turn golden brown.

   - Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.

   - Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

#### **3. Cook the Mutton:**

   - Add the marinated mutton pieces to the pan. Mix well and cook on medium heat, stirring occasionally, until the mutton is browned and the spices are well-coated. This should take about 10-15 minutes.

   - Add coriander powder and cumin powder. Mix well.

   - If using a pressure cooker, add 1 cup of water, cover the lid, and cook on medium heat for about 4-5 whistles or until the mutton is tender. If using a regular pan, add water, cover, and cook on low heat for about 45-60 minutes, or until the mutton is cooked through and tender, stirring occasionally.

#### **4. Final Touches:**

   - Once the mutton is cooked, add garam masala powder and black pepper powder (if using). Stir well.

   - Let the curry simmer for a few more minutes to blend the flavors. Adjust the consistency of the gravy by adding more water if needed.

   - Taste and adjust salt if necessary.

#### **5. Garnish and Serve:**

   - Garnish the mutton curry with freshly chopped coriander leaves.

   - Serve hot with steamed rice, jeera rice, naan, or roti.

### **Tips:**

- For a richer flavor, you can add a few tablespoons of cream or coconut milk towards the end of cooking.

- To make the curry spicier, increase the number of green chilies or red chili powder.

- Marinating the mutton overnight will give a deeper flavor to the curry.

Enjoy your hearty and flavorful Mutton Curry! 

Crispy Air Fryer Golden Chicken Delight

 

I need some people to say (yummy) so I can add their names to the Active Member List

• Crispy Air Fryer Golden Chicken Delight

Ingredients:

2 pounds chicken pieces (legs, thighs, breasts)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional for heat)

Cooking spray

Directions:

Soak the chicken pieces in buttermilk for at least 1 hour in the refrigerator.

In a large bowl, mix together flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper.

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring it's fully coated.

Preheat the air fryer to 390°F (199°C). Spray the air fryer basket with cooking spray.

Place the chicken pieces in the basket, making sure not to overcrowd. Spray the chicken lightly with cooking spray.

Cook for 25-30 minutes, turning halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Let rest for a few minutes before serving. Enjoy your crispy, juicy air fryer fried chicken!

Prep Time: 1 hour, 15 minutes (including marinating time) | Cooking Time: 30 minutes | Total Time: 1 hour, 45 minutes

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Salad Tasty Soul Food Recipes

Beef Lo Mein

 

Beef Lo Mein

Ingredients:

For the Beef:

1 lb beef sirloin, thinly sliced

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

For the Lo Mein:

8 oz lo mein noodles or spaghetti

2 tablespoons vegetable oil

1 onion, thinly sliced

2 cloves garlic, minced

1 cup sliced carrots

1 cup sliced bell peppers (red, green, or yellow)

1 cup broccoli florets

1 cup snow peas

1/4 cup soy sauce

2 tablespoons oyster sauce

1 teaspoon sesame oil

1/4 cup beef broth

1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Green onions, chopped (for garnish)

Sesame seeds (optional, for garnish)

Instructions:

Preparing the Beef:

Marinate the Beef:

In a bowl, combine the soy sauce and cornstarch.

Add the thinly sliced beef and toss to coat evenly.

Let the beef marinate for about 15 minutes.

Cook the Beef:

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

Add the marinated beef and stir-fry until browned and cooked through, about 5-7 minutes.

Remove the beef from the skillet and set aside.

Preparing the Lo Mein:

Cook the Noodles:

Cook the lo mein noodles or spaghetti according to package instructions. Drain and set aside.

Sauté the Vegetables:

In the same skillet or wok, add the remaining 2 tablespoons of vegetable oil.

Add the sliced onion and minced garlic, and sauté until fragrant, about 1-2 minutes.

Add the sliced carrots, bell peppers, broccoli florets, and snow peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

Combine Ingredients:

Return the cooked beef to the skillet with the vegetables.

Add the cooked noodles to the skillet and toss to combine.

Make the Sauce:

In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and beef broth.

Pour the sauce over the beef, vegetables, and noodles, stirring to coat everything evenly.

Add the cornstarch slurry to the skillet and stir continuously until the sauce thickens, about 2-3 minutes.

Serving:

Serve the beef lo mein hot, garnished with chopped green onions and sesame seeds if desired.

Corn Fritters🌽

 

Perfectly Crispy Corn Fritters

Ingredients: 

1 1/4 cups flour

2 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup milk

2 large eggs, beaten

2 tablespoons butter, melted and cooled

2 1/2 cups corn kernels (fresh or canned)

1 teaspoon Creole seasoning (optional)

Vegetable oil for frying

Directions:

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper.

Add Wet Ingredients: Add the milk, beaten eggs, butter, and corn to the bowl (and Creole seasoning if using) and stir just until mixed.

Heat Oil: Heat about 1/4 inch of vegetable oil in a large skillet. Once the oil is really hot, spoon 1/4 cup batter (per fritter) into the oil. Do not crowd the skillet. Fry each side until golden brown and crispy.

Drain and Serve: Remove to paper towels to drain. For best results, serve promptly.

Notes:

Use fresh corn right off the cob, canned (well-drained), or frozen corn (thawed and drained).

Do not overmix the batter, as this can result in a rubbery texture. Mix just until incorporated.

Let the batter rest for 5 minutes after mixing it for crispy edges and tender insides.

The Creole seasoning is optional but recommended for added flavor.

Use enough oil to crisp the fritters well. I use between 1/8-1/4 inch of oil.

Ensure the oil is hot enough to sizzle when the fritters hit the pan.

Try different spices and herbs like garlic powder, onion powder, cayenne pepper, paprika, or cilantro.

Top with sour cream, green onions, or minced jalapenos.

Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes | Calories: 328 kcal | Servings: 4

WALKING TACO CASSEROLE🌮

 

WALKING TACO CASSEROLE

This Walking Taco Casserole is a fun and delicious twist on the classic walking taco, perfect for family dinners or game day gatherings. It's a layered dish of seasoned ground beef, crunchy corn chips, and all your favorite taco toppings!

You will need:

1 lb ground beef

1 packet taco seasoning mix

1 can (10 oz) diced tomatoes with green chilies (Rotel), undrained

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (canned or frozen)

3 cups corn chips (like Fritos)

2 cups shredded cheddar cheese

1/2 cup sour cream

1/4 cup sliced black olives (optional)

1/4 cup chopped green onions

1/4 cup chopped cilantro (optional)

1 large tomato, chopped

1 cup shredded lettuce

Directions:

Cook the Ground Beef:

Preheat your oven to 350°F (175°C). In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain any excess fat. Add the taco seasoning mix, diced tomatoes with green chilies, black beans, and corn. Stir to combine and let the mixture simmer for 5 minutes.

Assemble the Casserole:

In a 9x13-inch baking dish, spread a layer of corn chips on the bottom. Spoon the beef mixture evenly over the chips.

Sprinkle shredded cheddar cheese over the top.

Bake the Casserole:

Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

Add Toppings and Serve:

Remove the casserole from the oven and let it cool slightly.

Spread the sour cream over the top of the casserole, then sprinkle with sliced black olives, chopped green onions, chopped cilantro, chopped tomato, and shredded lettuce.

Serve:

Scoop portions of the Walking Taco Casserole onto plates, making sure to include all the layers.

Enjoy your Walking Taco Casserole with extra sour cream, salsa, or guacamole on the side!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Calorie Count per serving: 400 kcal

Serving Size: 6 servings

Pickled Cherry Tomatoes, Red Onions, and Cucumbers

 Pickled Cherry Tomatoes, Red Onions, and Cucumbers

Ingredients:

- 1 pint cherry tomatoes

- 1/2 red onion, thinly sliced

- 1/2 cucumber, thinly sliced

- 1 cup white vinegar

- 1/2 cup water

- 1/4 cup sugar

- 1 teaspoon salt

- 1/2 teaspoon dried oregano

- 1/4 teaspoon red pepper flakes

- 1/4 cup fresh dill, chopped

Instructions:

1. Prepare the vegetables: Wash and dry the cherry tomatoes, red onion, and cucumber. Thinly slice the red onion and cucumber.

2. Make the pickling liquid: In a small saucepan, combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.

3. Pour the pickling liquid over the vegetables: Place the cherry tomatoes, red onion, and cucumber in a jar or container. Pour the hot pickling liquid over the vegetables, making sure they are completely covered.

4. Add the dill: Stir in the chopped fresh dill.

5. Seal and refrigerate: Seal the jar or container tightly and refrigerate for at least 2 hours, or up to 2 weeks. The pickled vegetables will become more flavorful the longer they are refrigerated.

6. Serve: Serve the Pickled Cherry Tomatoes, Red Onions, and Cucumbers as a condiment or appetizer. Enjoy!

No Bake Pumpkin Cheesecake Balls

 

No Bake Pumpkin Cheesecake Balls

Ingredients:

- 8 oz cream cheese, softened

- 1/2 cup pumpkin puree

- 1/4 cup granulated sugar

- 1/2 cup graham cracker crumbs

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground ginger

- 1/2 teaspoon vanilla extract

- 1/2 cup white chocolate chips (optional, for coating)

- Additional graham cracker crumbs, for rolling

Directions:

1. In a large bowl, combine the softened cream cheese, pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and vanilla extract. Mix until smooth and well combined.

2. Chill the mixture in the refrigerator for about 30 minutes to make it easier to handle.

3. Once chilled, use a small scoop or spoon to form the mixture into small balls, about 1-inch in diameter.

4. Roll each ball in graham cracker crumbs to coat.

5. (Optional) For an extra touch, melt the white chocolate chips in the microwave or using a double boiler, and dip each ball halfway into the melted chocolate. Allow to set on a parchment-lined tray.

6. Refrigerate the cheesecake balls for an additional 15-20 minutes to set.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 50 minutes (including chilling time)

Kcal: 150 kcal | Servings: 12 servings