Potato and Kheema Cutlets


Boil and mash about 750 gms of Potatoes. Season with salt and pepper. Add 3 chopped green chilies and lots of coriander. Add soaked and squeezed out 2 slices of white bread and 2 tablespoons of corn flour. Knead it into a soft and well mixed ball.

In another pan prepare mutton kheema. To do this first heat oil, saute some onions till translucent. Add ginger garlic paste and fry till raw smell is gone. Add minced meat and cook till its color changes to white. Add salt, chilly powder, turmeric powder and cumin powder. Add about a 50 ml of water and pressure cook for 3 whistles on high. Open and dry it up. Ad dry as you can.

Make a flat disc of the potato dough and keep kheema in the center. Cover with another disc and seal it well. Chill it for about 10 mins in the fridge.


Heat oil and shallow fry on medium heat.

Serve with anything. It goes well with everything.

Mutton with Pumpkin

I avoid both rice and roti as part of my attempt towards a Keto diet. So cooking a vegetable with a protein is my preferred style.

Add salt, turmeric, red chilly powder and ginger garlic paste and a little water to mutton. Pressure cook on high till one whistle. Then let it simmer on low heat for about 15 mins.

Heat oil. Carefully add the mutton pieces to the hot oil. Be careful and avoid getting any water from the mutton into the oil. It will still sputter and extreme caution is highly recommended. Once the sputtering dies down, add the remaining water from the cooker and also about 100 ml of tomato puree. Check and add salt if needed. Cook on high heat till oil separates.

At this point your basic mutton curry is ready and you can serve it with roti or rice.

But we will add in a chopped pumpkin. Cover and cook for 15 mins or till the pumpkin softened.

Enjoy your keto lunch.

Lima Beans with Mutton


When I go shopping I revert into the old hunter gatherer state of mind and get very excited as soon as I find something interesting. Spotted a couple of packets of freshly peeled Lima beans in a supermarket. There was no price printed on them and so I took 2 out of the 3 bags kept there. The girl at the billing counter read the bar code and said its five rupees for a packet. I asked to re-confirm because I was honestly shocked at the low price. lima-beans-4

Got them home and decided to make them into lunch for the next day.

Washed them by soaking in water for a couple of minutes.

Meanwhile sauteed onions till they got soft and mellow. Added mutton after some ginger garlic paste. Seasoned with chilly powder, turmeric and coriander powder. Added tomato puree and salt. Then pressure cooked for a whistle on high and simmered for 10 mins.

Once pressure had dissipated opened the cooker and added the beans. Once more whistle and the dish is ready.

Lamb Chops

Mutton Chops
Lamb Chops

The other day I fried some chicken. When I removed the pieces from the oil, I added some finely diced onions. Then stored these semi fried onions and oil.

Today rubbed that very fragrant oil+onion+masala mix on Lamb Chops and let it sit for about half an hour.

Then grilled them on a stove for a couple of mins. Then laid them into an oven pan for 30 mins at 190 degrees (Celsius).

Juicy mutton that leaves you smacking your lips.

You can replace the rub with just plain oil, onion powder and masala powders.

Nalli ka Korma


Nalli is the bones which contain marrow inside them. I was lucky the last time I was visiting a butcher that he had over a kilo of these. So of course I bought a kilo.
There is no meat on them. Typically left over after someone buys boneless meat.
But they are full of marrow and IMHO that has a lot more flavor than meat. Plus my kids love it.
The recipe is fairly simple and you just need to remember two important things. Don’t over cook the onions and use ripe tomatoes.
Chop 2 onions and finely chop 6 tomatoes.
Wash the bones in water multiple times till the water runs clean.
Heat 5 tablespoons of oil and 1 tablespoon of butter.
Add a couple of sticks of cinnamon, cloves, cardamom and a bay leaf.
Once the oil has acquired a nice fragrance add the onions.
Cook till translucent.
Add ginger garlic paste.
Once the raw smell is gone add the green chilies. Add some turmeric and red chilly powder.
Also sprinkle in some coriander powder.
Mix and let it cook for a 3-4 mins.
Add the bones.
Mix well till they are fully coated in the masala.
Add the tomatoes and some salt.
Once the tomatoes soften. Add a cup of beaten yogurt.
Do this .slowly. Mixing in a little at a time.
Its also recommended to switch off the stove when doing this.
This will prevent the curd from splitting.
Once its mixed, get the heat back on and add some water.
Add lots of chopped coriander leaves and some coriander powder.
Pressure cook for 20 mins.
This will help the bones soften up. So you can chew thru them to access the lovely marrow inside.
Serve hot with Rotis or rice.

Beans, Potato and Mutton

Saute onions, once translucent add ginger garlic paste.
Raw smell gone, add meat. Color changes to white, add turmeric, red chilly powder and coriander powder.

Mix well.

Add potatoes, water and salt.
Pressure cook for exactly one whistle.

Pressure gone, open and add the beans, tomatoes and freshly chopped coriander.

Add a little coriander powder and optionally garam masala.

One more round of pressure cooking for exactly one whistle.

Enjoy it with rice or roti.