Kape Residence

24/12/2025

24/12/2025

Mutton Maharani

Ingredients :
1/2 cup Oil
1 Cup Sliced Onions
500g Mutton
1tsp Salt
1/2tsp Black Pepper Powder
1tbsp Ginger Garlic Paste
1/2 cup Curd
1/3 cup Fresh Cream
1/2 cup Water
Chopper Coriander
2 Chillies

Grind to a coarse powder⬇️:
1tsp Cumin Seeds
1/2tbsp Coriander Seeds
1tsp Fennel Seeds
1tsp Black Pepper Corns
4 Cardamoms
5 Cloves
1 Black Cardamom
2 Cinnamon Sticks
Quarter pc of Mace
Quarter pc of Nutmeg
5 Red Chillies

Grind to fine paste⬇️
10 Cashewnuts
10 Almonds
3 Chillies
1/4 cup Water

Method :
1. Dry roast above spices and grind to a coarse powder.
2. Make paste of cashewnuts, almonds, chillies and water.
3. In a pressure cooker, heat oil.
4. Add onion and saute till translucent
5. Add mutton and cook on high flame for 5 mins.
6. Add salt, pepper, ginger garlic paste and curd. Cook till oil separates.
7. Put on the lid and take 1 whistle on high flame and then lower flame and cook for 10 mins or till mutton is cooked 100%
8. Once pressure is released, open lid and add ground spices and paste. Mix well & cook till oil separates.
9. Add fresh cream and mix well.
10. Add water and bring to a boil.
11. Garnish with chopped coriander and slitted chillies.
12. Best served with roti, chapati.

19/12/2025

Lamb Chop Bhuna Recipe

Ingredients
750 g lamb chops (washed & drained)
3 tbsp oil or ghee
2 large onions (finely sliced)
1 tbsp ginger garlic paste
2 tomatoes (finely chopped or puréed)
½ cup thick curd (whisked)
1½ tsp red chilli powder
½ tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp Kashmiri chilli powder (for colour)
Salt to taste
2–3 green chillies (slit)
1 tsp crushed black pepper
Fresh coriander leaves
1 tsp kasuri methi (optional)
Lemon wedges (optional)

Method
Heat oil/ghee in a heavy pan. Add onions and fry till deep golden.
Add ginger garlic paste and sauté till raw smell disappears.
Add tomatoes and cook till oil separates.
Lower flame, add curd slowly, stirring continuously.
Add all spice powders, salt, green chillies, and pepper. Bhuna well till masala becomes thick and glossy.
Add lamb chops, mix well, and bhuna on high flame for 5–7 minutes till chops are well coated.
Cover and cook on low flame for 30–40 minutes, stirring occasionally. Sprinkle little water only if needed.
Once chops are tender and masala clings to meat, add garam masala and kasuri methi.
Finish with fresh coriander and a squeeze of lemon.
Serving Suggestions
Serve hot with naan, khamiri roti, or paratha
Goes great with onion salad & green chutney