Best Indian three ways of Easy Mutton Preparation

1.       Mutton Bafad
Required: 1 kg. mutton; 7 cloves; 1 large piece cinnamon; 3 onions (sliced); 5 green chillies (sliced);  2 pods garlic (sliced), 1 inch piece ginger (sliced); 1 tbsp vinegar; ½ kg. potatoes or cabbage optional.
Grind to a paste: 8 red chillis; 1 tsp. cumin seeds; 1 tsp. mustard; 1 tsp.  coriander; 1 tsp. turmeric; 10 peppercorns.
Method: cut the mutton and wash.  Place the mutton in a vessel with all the ground masala and the cloves and cinnamon.  Add salt and vinegar and cook adding just sufficient water to allow the meat to cook.  When the meat is almost ready add the sliced ginger, chillies, onions and garlic.  Add the vegetables if being used and complete cooking.
 2.       Mutton Curry
Reqyured: ½ kg mutton; 5 onions; 5 cloves; 5 peppercorns; 1 stick cinnamon; 2 big cardamoms; 1 tbs chilli powder; ½ tsp. turmeric powder; 10 cloves garlic; 1 ½ inch piece ginger; 1 tomato; 7 tbsp. ghee.
Method: Chop one onion, Grind the other four onions and masala finely.  Heat oil in the pressure cooker,  When hot, add the chopped onion and brown.  Next, add the rest of the masalas and the chopped tomato and brown.  Then add mutton and brown.  When an aroma emanates add two cups water.  Cook under pressure for 15 to 20 minutes. Or till done.
Noodles and Mutton in Masoor Curry
Required: ½ packet noodles; ¼ kg. mutton, cubed; 200 gm. Lentils (masoor); a bunch coriander leaves; 5-6 green chillies 1 inch piece ginger: 6 cloves garlic, flaked; 1 large onion, chopped finely;  2 tbsp. oil; salt to taste:
Method: Boil water and add the noodles to the hot water and leave for five minutes.  Drain and plunge into cold water.  Boil the mutton and keep aside.  Boil the masoor and keep aside.  Grind to a paste the green chillies, coriander leaves, ginger and garlic.  Heat oil and fry the onion in it.  Add the ground paste and fry till brown.  Add taste.  Cook for a while.  Serve hot.
 3.       Mutton shakuti (Goan Dish)
Ingredients: 1 kg. mutton; 1 tsp. cumin seed; 1 coconut; 2 tbsps, coriander powder; 1 tsp. pepper powder; 1 dagarphool; ½ nutmeg; 5 cloves; 1 inch piece cinnamon; 4 cardamoms; 2 tbsps. Cus-cus; 1 inch piece ginger; a little tamarind; 10 red chillies 2 inch piece turmeric, 6 cloves garlic; 3 onions (sliced); salt to taste.
Method: Cut the mutton into convenient pieces.  Extract juice from half coconut and keep aside. Grate the other half of the coconut.  Fry the grated coconut, cumin seed and coriander and set aside.  Fry one onion and mix with the fried masala. Grind the rest of the spices with the fried masala.  Fry the remaining 2 sliced onions in ghee until brown and add the meat and continue frying till brown.  Add a cup of water and cook till the water dries.  Now add ground masala with a little water and cook further for 10 minutes.  Add the coconut juice, a cup of water, tamarind juice, and salt to taste and simmer till gravy ghickens.