AIKANTHIKA

Cuisine: Rajasthan, India Jungli Maas is a traditional meat dish from Rajasthan, India. It is believed to have originated among Rajput hunters and warriors, who prepared it while travelling or hunting in forests. Traditionally, the dish was made using game meat hunted in the wild and cooked with only a few ingredients such as dry red chilies, garlic and salt, since carrying elaborate ingredients was not practical. Over time, Jungli Maas evolved into a well-known part of Rajas

Cuisine: Turkey Kavurma is one of Turkey’s oldest traditional meat preparations, created long before refrigeration. Meat is slowly cooked in its own fat until rich, concentrated and deeply flavourful, then traditionally stored under a protective layer of fat for later use. Ingredients: Mutton (Boneless, cut into small pieces) – 500g Sheep Fat – 50g Salt – as required Onion (slices) – 1 Black pepper powder – 1 teaspoon Water – 1 cup Method: Take a heavy bottomed vessel. Add

Cuisine: Anglo Indian Railway Mutton Curry, a dish with roots in British Raj-era India, is believed to have originated as a culinary creation for travelers on long-distance trains. The dish's name reflects its association with railways, specifically the first-class dining cars and refreshment rooms on trains. It's a fusion of Anglo-Indian and Indian flavors, designed to cater to the palates of British travelers. Ingredients: To Marinate Meat Mutton - 1/2 kg Ginger garlic past

Cuisine: Himachal Pradesh state of India Ingredients: Mutton pieces - 1/2 kg Mustard oil - 3 tablespoons Cumin seeds - 1 teaspoon Onions (sliced) - 1 large Garlic (finely chopped) - 1 tablespoon Ginger (finely chopped) - 1 tablespoon Turmeric powder - 1/2 teaspoon Chili powder - 1 tablespoon Green chilies (chopped) - 2 Tomato (finely chopped) - 1 large Lemon juice - 1 teaspoon Coriander leaves (chopped) - 1 tablespoon Jaggery - 1/4 teaspoon Salt - as required For Garam Masa

Cuisine: Muslim community in Karnataka state of India Ingredients: Mutton (big-sized pieces) – 1 kg Brown Rice – 1 kg Onion – ¼ kg Green chilli (slit) – 6 Tomato – ¼ kg Garlic – 100 gm Ginger – 100 gm Cardamom – 5 Cinnamon – 7 pieces, 2 inch each Clove – 25 Mint leaves – 1 bunch Coriander – 1 bunch Garam masala – 4 teaspoons Chilli powder – 3 teaspoons Salt – As required Turmeric powder – 1 teaspoon Oil – 1 ½ cups Method: Grind cloves, Cinnamon, cardamom, ginger, garlic and ½

Cuisine: Tamil Nadu state of India Ingredients: Brown Rice – 750 g Coconut milk – 1 cup Water – as required For Marination: Mutton pieces – 1 kg Turmeric powder – 1 teaspoon Salt – as required Ginger Garlic paste – 2 tablespoons Coconut Milk – 2 cups Lemon juice – 2 teaspoons For Green Paste: Green chilli (chopped) – 4 Mint leaves – 1 cup Coriander leaves – 1 cup Onions (chopped) – 2 Ginger garlic paste – 2 tablespoons For Gravy: Coconut oil – 2 cups Cloves – 8 Cinnamon – 2 p

Cuisine: Maharashtra state of India Ingredients: To make balls: Mutton Keema – ½ kg Chilli Powder – 1 teaspoon Salt – as required Grated coconut – ½ cup Ginger – 2 inches Garlic – 2 small bulbs Coriander leaves – ½ cup For masala paste: Grated coconut – 1 cup Shahi Jeera – 1 teaspoon Cinnamon – 2 Inches Star anise – 1 Coriander leaves – 1 cup Water – as required For the gravy: Coconut oil – 7 tablespoons Onion (Finely chopped) – 2 Ginger garlic paste – 2 teaspoons Green Chill

Cuisine: Indian Ingredients: Mutton (small pieces) – 750g Chilli powder – 3 teaspoons Salt – as required Turmeric powder – 1 teaspoon Garam masala – 1 teaspoon Pepper powder – ¾ teaspoon Ginger garlic paste – 3 teaspoons Coconut milk – ½ cup Lemon juice – 2 teaspoons Raw papaya paste – 3 teaspoons Coconut oil – 2 tablespoons Method: In a large bowl, mix together the chicken pieces with chili powder, salt, turmeric powder, garam masala, pepper powder, ginger garlic paste, coco

Cuisine: Kashmir, India Ingredients: Mutton – 1 kg Salt – as required Water – 2 cups Pouch 1: Cardamom – 6 Cinnamon – 4 pieces (2-inch pieces) Black pepper – 2 teaspoons Cloves – 12 Black Cardamom – 2 Bay leaf – 2 Coriander seeds – 2 tablespoons Fennel Seeds – 1 tablespoon Pouch 2: Ginger – 1 large piece Garlic cloves – 2 whole bulbs Green chillies (Chopped) – 5 Onion (Chopped) – 1 Coconut oil – 1 cup Green Cardamom – 3 Black cardamom – 1 Cloves -5 Black pepper – 1 teaspoon C

Cuisine: Maharashtra state of India Ingredients: For Marinating: Mutton pieces – ½ kg Garlic cloves – 5 Ginger – 2 inches Fennel seeds – ½ teaspoon Onion (chopped) – 2 small Green chilli (chopped) – 2 Salt – as required Water – ½ cup Curry leaves – 2 sprigs Onion (Slices) – 2 Tomato (chopped) – 1 Green chilli (slit) – 1 Cinnamon – 1 inch Green cardamom – 5 Cloves – 4 Star anise – 1 Red chilli powder – 2 teaspoons Cumin powder – ½ teaspoon Turmeric powder – ½ teaspoon Coriande

Cuisine: Hyderabad, Telangana state of India Ingredients: Mutton pieces – 750 g Brown rice – 500 g or 4 cups Ginger pieces – 2 tablespoons Garlic cloves – 2 tablespoons Onion – 3 Green chilies – 10 Mint leaves – 1 bunch Coriander leaves – 1 bunch Shahi jeera – 2 teaspoons Cinnamon – 3 pieces of 2 inches long Cardamom – 4 Cloves – 10 Coconut milk – 3 cups Water – 10 cups Oil – 8 tablespoons Salt – as required Method: Take 3 pieces of thin cotton cloth. In one cloth, put choppe

Cuisine: Karnataka state of India Ingredients: Mutton – 1 kg Coconut oil – 1 cup Salt – as required Ginger garlic paste – 1 tablespoon Turmeric powder – ¼ teaspoon Coriander leaves – 1 tablespoon Masala: Kashmiri dry red chili – 10 Dry red chilli (spicy) – 4 Coriander seeds – 1 tablespoon Black pepper – 1 tablespoon Fennel seeds – 1 teaspoon Cumin seeds – 2 teaspoons Lemon juice – 1 tablespoon Star anise – 1 Cloves – 4 Garlic – 2 Ginger – 1-inch piece Cinnamon – 1 inch piece

Cuisine: Andhra Pradesh state of India Ingredients: Mutton – 1 kg Ginger garlic paste – 2 teaspoons Oil – 1 cup Onion (chopped) – 4 Chilli powder – 3 teaspoons Coriander seeds powder – 3 teaspoons Salt – as required Method: Pressure cook mutton pieces with a little salt for 7-8 whistles. In a kadai / pan, heat oil. Add chopped onion. Fry until they turn golden brown. Then add cooked mutton and fry for 10 minutes. Then add ginger garlic paste, salt, chili powder, and coriander

Cuisine: Mughlai Ingredients Mutton Chops – 1 kg Oil – 5 tablespoons Green cardamoms – 4 Cinnamon – 2 teaspoons Cloves – 6 Black cardamoms – 2 Bay leaves – 3 Turmeric powder – 1 teaspoon Water – 8 cups Ginger-garlic paste – 2 teaspoons Coriander powder – 1 teaspoon Chili powder – 2 teaspoons Garlic paste – 2 teaspoons Onion paste – 8 teaspoons Coconut milk – 1 cup Rose water – 2 teaspoons Garam masala – ¾ teaspoon Cinnamon powder – 1/2 teaspoon Salt – as required For garnishi