Exactly same as chicken dopeaza.
Exactly same as chicken rezala.
Goan traditional preparation. Mutton marinated with mustard oil mustard seed (both black & white )paste green chilly, onion, garlic, ginger & cooked till mutton is tender & then black vinegar is used. Overnight marination gives best taste.
Exactly same as chicken khorma.
Mutton cooked in gravy made of boiled onion paste, garlic, ginger, poppy seeds, coriander leaves, cinnamon, cardamom, asafoetida, & red chilly. Garnished with almond & silver paper (tabak).
It is like chilly mutton but no chilly or soya sauce & ajinamoto is used. Tomato sauce in minimum quantity is used instead. Can be both boneless & with bone, garnished with slitted green chilly. Flavoured with mace, nutmeg & garam masala.
Exactly same as chicken sahi khorma.
Mutton stir fried till well cooked with onion, garlic, ginger, tomato, sour curd & turmeric.
It can be both with &without bone. Mutton is cooked in charmagoj, posto onion, ginger, garlic, green chilly paste gravy with blanched pureed spinach is added in later stage of cooking. Topped with double cream & ghee. Flavoured with nutmeg, mace & garam masala.
Exactly same as chilly chicken.
Same as mutton kasha, gravy consistency is more on drier side. Garnished with fried coconut slices & slitted green chilly.
Mutton cooked in gravy made with tomato, coriander powder, saltpetre, kashmiri chilly, ginger, cumin, garlic onion , salt . Extract of ratanjog is added to get attractive colour, texture & aroma to the gravy.
Exactly same as chicken champ.
Same as kasha mutton, but dalda is used in place of refined oil. Charmagoj & posto is used in addition. Garnished with chopped coriander leaves.
Mutton marinated with onion, garlic, ginger, mustard oil, sour curd turmeric powder, redchilly paste, & cooked on slow fire till well cooked. Ghee garam masala, roasted cumin powder to flavour.