Goat/Lamb/Mutton recipes

​Niramish Mangsher Kasha Roast. ( Vegetarian Mutton Roast) . This is a customary thing for Bengalis to make Mutton without Garlic, Onion and Ginger during Puja days. Indian mutton curry without those three items that generally forms the base of the mutton gravy is unheard of .This type of a dish is mostly cooked during Kali Puja times and is also served to the god , hence the absence of the three items that makes it unholy.... lol... I know it’s debatable but we have been doing it for centuries , it was my take on the same dish but I chose to roast the mutton instead of making a curry.

Bengali’s love the white stuff available in their kitchen shelves , you name them and they are all white – Poppy Seeds (Posto) , Coconut , Cashew Nuts , White Pepper Powder, Yogurt or Curd etc. Imagine what comes to my mind when I see them in my shelf, yeah you guessed it right the all famous Bengali white curry called Rezala.
This is an all Bengali dish inspired by the Mughlai cuisine of course but uses some distinct ingredients which aren’t normally used in other Indian Curries. The choice of curd is very important too, if you want authenticity then you should use homemade sweet curd, in my version I have used the Verka Curd from Costco. You can also use Khoya to make it more whitish, I haven’t used that in this version.
You need to sprinkle a bit of Kewra water at the end to make it smell divine, you need to have white pepper too if you want to try this dish out. Nutmeg and Mace are two important ingredients as well , I haven’t use these as well and kept it more simpler than it actually is. This is an amazing dish, the actual version of the dish is more white in color than mine as Bengalis do not use Turmeric powder in this dish. Also the use of Khoya in the white paste makes it whiter in color. If you want to make it more authentic, you need to add mace and nutmeg in the ground spice mix and remove Star anise , black cardamoms, cumin’s and fenugreek seeds from the same.

Here is my instant pot version of the Bengali Archetypal, Let me know if you like it. You can also refer to the video in youtube. Don’t forget to like and subscribe my youtube channel, also follow me in Instagram for more updates.

I have had Dhaniya Murgh (Chicken in cilantro sauce) back in India and have absolutely adored it. It is a special dish as the blend of fresh cilantro and spices marries together to generate a distinct taste in the sauce, and the chicken cooked in it is just magical. Dhaniya Gosht is a take on the same, I developed the sauce using ingredients which would go good with Coriander/Dhaniya/Cilantro and used the sauce to cook the goat meat. Tender goat pieces with this greenish color gravy is a curry to die for. I have also added some spinach to my sauce to get the desired green color in the curry. This is an Instant Pot recipe, but you can cook the dish in a pressure cooker as well and I have mentioned the steps for both in the method below. Indians generally like tender and well-cooked goat pieces and hence I cook for 30 minutes in an instant pot. You can adjust it to 20 minutes if you want your meat to be chewy or 40 minutes if you want them to just melt in your mouth. The texture, color and the taste of this curry is very different than your normal weekend goat curry and I would definitely recommend you to give this a try.

Let me know your experience of this dish in the comments below.
Do check the YouTube video for better understanding of the recipe and follow me in Instagram and Facebook.

Lentils with meat is as ancient as we can think, Italians make lentils with sausages, French make a similar dish as well and we all love Chilli which is the Mexican version of the same family. I am sharing a recipe which is an absolute favorite of mine , it is the Indian sibling of the same Lentil-Meat family and is devoured in various parts of India.

Daal Gosht as the name itself says refers to Meat cooked in Lentils , generally meat is slow cooked with Lentils and spices letting its aroma into the thick gravy of lentils and it tastes heavenly.

I am sharing with you the Instant Pot version of the same dish, I have also tried the same recipe in a Pressure cooker and it tastes wonderful. This is a good recipe considering it takes less than an hour, you can always invest some time on your weekends to enjoy this delicacy, telling you this dish would never let itself down.

Please try this and let us know how you like it, also follow our youtube channel and like and subscribe for it to grow.

Mutton chops are everyone’s ecstasy, they are good source of nutrition and are one of the tastiest meats to devour. We were planning some main course last Sunday and I had got some Goat chops which I did plan to Grill but the weather wasn’t conducive for grilling and so I decided to make a dry semi gravy sort of dish using the lamb chops. There is no pressure cooker or Insta pot involved in this, the whole dish is made in Pans so that we retain the chops as chops and not turn this into any other Indian Mutton curry. The dry roast masala and the tomato coating on the chops added a lovely flavor to the meat and the slow pan cooking added to the tenderness of the meat that made is doubly special. This is a simple dish to cook, you all should try it and let me know.

I had cooked this meal when we were hosting the Pansare family at home and they absolutely loved it. This page is dedicated to the pansare’s.

Many Indians follow an age old tradition of eating only vegetarian food during the month of August. This period is called “Shravan” , “Srabon”, “Avani” in different Indian languages and is marked by the first day of the full moon of the 5th Hindu calendar month. It is marks the arrival of monsoons and is celebrated across India by eating a vegetarian diet and keeping fasts during the period.

Now a friend of mine was celebrating this tradition and wanted to break it with some mutton curry of mine. So I decided to create a simple yet flavorful mutton recipe inspired by the “Sukka” which is a famous Mangalorean or Kori recipe. The spices used are a mix of Manglorean and North Indian but the end goal was to create a mutton curry which reminds you of that. The final outcome was great, it was great and my friend loved it saying he would want to break his fast every time with this curry. I am sharing this recipe here for all of you to try and see if this becomes your fast breaking dish as well .. 😊 It is also an Instant pot recipe and hence makes your cooking job easy.

Do try the recipe and let me know how you like it in the comments below.

Sweet, spicy, sour, sweet and soy - what do you think when you hear these words?? Yeah, absolutely right - Asian food. One thing I love about Asian food is that it’s got something to offer to everybody.
So I got this lovely set of noodles and sauces from a noodle brand in USA at my doorsteps the other day. And noodles are Rihaan’s favorite, he just adores them right from the first day we gave him noodles. He was after me to cook some today and I showed him the pack saying this is what I’ll make.
So what about the side, I had some lamb chops in the fridge and thought of making an Asian inspired Lamb chop.
The idea was to create a marinade using the sauces they sent me and a few sauces and spices from my pantry and then making the chops in “steak” fashion, finally serve them in a bed of noodles.

To my surprise, Rihaan had two chops and kept asking for more. I had to promise him to make more lamb chops for him in the future , never thought a kid would love lamb chops this much . He ended up eating more chops than noodles and that should tell you how good they were as he is a big-time noodle lover.
So here is the recipe of the kid friendly, super tasty, Asian Lamb Chops.

Try and let me know in the comments below.

This is a dish that never goes wrong and I can eat it day in and day out. Please give a try and let me know in Comments below.