The Instant Death Mutton Roast

Method:

1. Marinate the mutton in onion, ginger, garlic and green chili paste. Also add Karakoram spice and Kashmiri red chili powder, salt and mustard oil. Marinate overnight.
2. In a wok, heat mustard oil (or other cooking oil) add curry leaves and fry the mutton on low heat for 2-3 hours or until the meat falls of the bones.

Spicy mutton seekh kebab

South Indian inspired mutton stew with coconut milk and curry leaves

1. Marinate leg of a goat(cut into curry pieces) with salt, pepper, turmeric, cumin powder, coriander powder, and lemon juice overnight.
2. Slice 1 large red onion, fry with mustard oil in a frying pan with curry leaves, 1 bay leaf, an inch of cinnamon stick broken into smaller pieces. 
3. Grind coriander seed, peppercorn, fennel. Use 1 tsp each. Adjust according to taste. 
4. Add ginger paste and slit green chilies. Quarter potatoes, sprinkle salt and saute until the oil separates.
5. Transfer the meat to a pressure cooker. Cook till done. Add a dollop of desi ghee if you want.

Mutton chop in red onion and wine sauce

For Maitrayee

1. Marinate the mutton chops (goat or lamb) in yogurt, salt, oil, tandoori (for color) spice and/or ground spices of your choice overnight.
2. Thinly slice red onions, green chilis, garlic and ginger and fry in oil in a pressure cooker. Add whole garam masala (I used cardamom, ground cinnamon, cloves, bay leaves)
3. Add the meat, fry well till the oil separates. Add a little water and pressure cook since we want them tender, but just enough to cook the meat thoroughly.
4. Check the sauce, reduce the gravy with the lid off if need be. Add a wine you like to drink. Never, never use a wine you wouldn't drink. Use sparingly, don't let the wine overpower the other flavors. Reduce the sauce until almost dry. Serve with salad, cucumber slices or celery.

You can use cilantro paste or green chilli paste to enhance flavors. I am planning to make lamb shanks in black beer, cilantro, and Peruvian chili sauce- something similar to what I enjoyed immensely at Andina in Downtown Portland on a recent trip.