Mutton/Lamb Cutlet Recipe
Ingredients
1 kg Lamb
1/2 tbsp Ginger, garlic paste
6 big Onion, cut into very small pieces
6 Green chillies
1/4 tbsp Chilli powder
2 tbsp Cornflour
1 Egg
Salt to taste
If you feel its too meaty add a boiled potato to the mix.
Method:
Cook the Lamb well and drain all the water.
Grind green chillies, ginger, garlic.
Heat oil, add some garam masala, fry the onions in it
Add the ground paste to it and Fry well till onion turns golden brown and become 1/4 after cooking.
Now add the ground lamb to it, put little chilli powder and fry well.
Fry well till oils leaves the mix
Now after it cools. Add corn flour, egg and mix well.
Flatten the little portions of meat .
In a tawa heat oil, dip the flatten meat in breadcrumbs and fry well.
Mutton Fry Recipe
Ingredients:
1/2 kg Mutton
1 tsp Ginger-Garlic Paste (alternatively crush 2 inch size Ginger and 1 pod Garlic)
1 Onion
1 big Tomato
1 tsp Cumin seeds
8-10 Red chilli
1 tsp salt
1 tsp vinegar
Pinch of turmeric powder
4 tsp oil
1 tsp Garam Masala (optional)
Method:
1. Soak chillies for few minutes.
2. Add salt, turmeric powder to the mutton and boil it.
3. Take oil in a non-stick pan.
4. Put onion and garlic-ginger paste.
5. Fry it in simmer for few minutes.
6. Add tomato and again fry it.
7. Put mutton and chilli-cumin paste in it.
8. Finally add vinegar
Mutton Kofta Recipe
Ingredients:
1/2 kg mutton - finely minced
1 egg
2 tbsp chana - roasted, grounded & sieved
2 tsp coriander - chopped
1 tbsp poppy seeds - soaked in water
15-20 garlic pods
1 1/2 inch piece of ginger
4 onions - finely sliced
4 tomatoes - skinned & pureed
2 tsp coriander powder
1 tsp turmeric powder
salt - to taste
1 1/2 cups yoghurt - whipped
1 cup oil
water
2 black cardamoms
1 tsp whole pepper
5-6 cloves
5 green cardamoms
2 bay leaves
1 inch cinnamon stick
Method:
Grind the garlic, ginger and the poppy seeds together. Keep aside.
Heat oil in a pan and add the onions to it. Fry till they turn brown in colour. Add little water to it and stir.
In another pan mix the whole spices and a cup of water and simmer for 10 minutes. Keep aside.
In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.
Add the coriander powder, turmeric powder and salt. Mix well. Add the chopped tomatoes and stir.
In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.
Grease hands with little oil and make small koftas and keep aside. Add them to the onion mixture. Strain the water from the whole spices and add to the koftas. Bring it to a boil.
Cook for about five minutes and then add yogurt. Reduce the heat and cook for about 45 minutes.
Kabarga Recipe
Serves 6
Ingredients :
Mutton ribs - 1kg
Chopped ginger - 1tbs
Cinnamon - 2"piece
Aniseed - 1tbs
Milk - 250ml
Flour -1cup
Baking powder - 1/4tsp
Salt - to taste
Curd - 2tbs
Groundnut oil - for frying
Method of Preparation :
Wash and dry mutton ribs. Tie ginger, cinnamon, aniseeds in a clean white cloth and place them with meat, milk and half litre of water in a vessel. Cook till the meat becomes tender. Drain mutton and squeeze the spice bundle to extract maximum flavour and discard. Reserve stock.
Sieve flour, baking powder and salt together. Add curd and enough stock to make a batter of thick consistency.
Heat oil in a pan. Dip mutton pieces in the batter and fry till golden.
Madrasi Meat Curry Recipe
Ingredients:
1 grated coconut
10-12 dried red chillies
1 " piece ginger
3 tsp peeled garlic cloves
2 tsp coriander powder
1 peppercorns
2 small bay leaves
4 cinnamon sticks
3 cloves
1 tsp cumin seeds
1 tsp poppy seeds
1 tsp fennel seeds
4-6 tbsp oil
3 ground onions
1 kg meat - cut into 2"pieces
3 large ripe tomatoes
1 tbsp thick tomato puree
Method:
Extract the milk from 1 the coconut.
Grind remaining coconut with chillies, ginger, garlic and all the spices.
Heat oil and fry onions until colored.
Add spiced paste and fry until oil separates.
Add meat. Stir and fry for 10 minutes.
Add tomatoes and puree.
Cook for 5 minutes.
Season. Pour in 1 litre water.
Simmer until meat is tender.
Pour in coconut milk.
Heat through and serve.
Kerala Mutton Stew Recipe
Ingredients:
500 gm cubed mutton
100 gm sliced onion
5 gm slit green chillies
10 gm ginger strips
1 tsp pepper corns
10 curry pattas
1 grated coconut
salt to taste
100 gm oil
1 cinnamon
4 cardamoms
4 cloves
150 gm cubed potatoes
50 gm diced carrots
Method:
Boil mutton along with ginger. Set aside.
Boil potatoes and carrots. Set aside.
Extract coconut milk twice.Heat oil and saute the garam masala, onion, green chillies, ginger, curry patta, peppercorns.
Add boiled mutton, potatoes and carrot along with second extract of coconut milk and cook.
Stir first extract of coconut milk just before serving.
Pepper Corn Meat Recipe
Ingredients:
1 kg lamb pasanda
4" piece of raw papaya - ground with the skin
2 tsp garlic paste
2 tsp ginger paste
1 tbsp vinegar
6 tbsp thick yoghurt
1 tsp roasted ground cumin seeds
2 tbsp cracked peppercorns
2 tsp ground yellow mustard seeds
4 tbsp oil
100 ml cream
100 gm madrasi onions - peeled and halved
3 split green chillies
1 tbsp chopped corianderAmchur potatoes
1 kg boiled potatoes
1 tbsp butter
2 tsp amchur
1 tsp kashmiri mirch
1 tsp dried mint
1 tsp salt
2 tsp lemon juice
1 tbsp chopped coriander
Method:
Coat the lamb with the papaya and leave for 30 minutes.
Remove the papaya.
Mix the yoghurt with ginger paste, garlic paste, cumin and vinegar.
Marinate the meat in the mixture for 3-4 hours.
Coat the marinated meat on 1 side with peppercorns and mustard seeds.
Fry in hot oil on both sides until tender. Remove from the pan.
Add the remaining marinade to the pan with cream.
Allow it to heat through and pour over the meta with the onions, chillies and chopped coriander.
For the potatoes, heat the butter.
Add the potatoes and the spices and lemon juice.
Stir to coat and serve with the lamb.
Lamb Pepper Steak Recipe
Ingredients
12 black peppercorns, coarsely ground
2 tablespoons tomato puree
1 clove garlic minced
1 pinch white sugar
1 pinch salt
1/2 kg lamb filet
2 tablespoons butter
Method
In a small vessel combine the peppercorns, tomato puree, garlic, sugar and salt.
Add the lamb filet and coat well on all sides.
Prick lightly with a sharp fork.
Cover and marinate in the refrigerator for 1 hour.
Melt butter in a medium saucepan over medium high heat.
Place the lamb filet in the pan and saute for 6 to 8 minutes per side, or until cooked.
Serve with salad, tomatoes and French fries.
Gongura Mamsam Recipe
Ingredients
chukkan leaves - 1 bunch
gongura leaves - 4 bunches
mutton - ½ kg
oil - 2 tbsp
onions - 2, sliced
chilli powder - 1 tsp
coriander powder - 1 tsp
turmeric powder - 1/4 tsp
salt - to taste
green chillies - 20 or to taste
ginger garlic paste - 1 tbsp
cloves - 4
cinnamon - 3-4 pieces
For Seasoning:
oil - 2 tbsp
mustard - 1 tsp
black gram (urad) dal - 1 tsp
red chili - 1, broken in 2 pieces
Method
Clean and chop the greens. Cut mutton into 1" pieces.
Heat 2 tbsp of oil in a pressure cooker. Add onion and two slit green chilies. Fry till onion is brown.
Add ginger garlic paste and fry. Add mutton, chili powder, coriander powder, turmeric powder and salt.
Add water and pressure cook for 15 minutes. Mean while powder cloves and cinnamon.
Cook greens with reaming green chillies and salt. Cool and grind to a paste.
Heat reaming oil, season with mustard, black gram dal and red chili.
Add the green paste and fry well.
When the mutton is cooked add the clove and cinnamon powder and fried paste.
Simmer for 5 minutes. Serve hot with steamed rice.
Mutton Badshai Recipe
Ingredients
mutton - ½ kg
curds - ½ cup
chopped cashew nuts - 2 tbsp
grated coconut - 1 cup
garlic - 6 flakes
ginger - 3 cm
cumin - ½ tsp
poppy seeds - 1 tbsp
cardamoms - 5
cloves - 7
chilli powder - 1 tsp
turmeric powder - ½ tsp
grated coconut - ½ cup
cinnamon - 2 pieces
ghee - 4 tbsp
onion - ½ cup, chopped
bay leaves - 2
green chillies - 4, chopped
salt - to taste
fresh cream - ¼ cup
Method
Wash the mutton, squeeze dry. Marinate with the curd and ½ tsp salt for 1-2 hrs.
Soak cashew nuts in hot water for 1 hr.
Extract ½ cup thick milk and ½ cup thin milk from the coconut.
Grind garlic with ginger. Grind all the ingredients from cumin to cinnamon together.
Heat ghee in a pressure cooker. Fry onions till brown. Add ginger garlic paste and fry.
Add the masala paste and fry well. Add mutton and fry till almost dry.
Add bay leaves and thin coconut milk. Pressure cook till mutton is tender.
Add green chillies, coriander leaves, cashew nuts and thick coconut milk. Simmer for 2-3 minutes.
Add cream, give one boil and remove from fire.
Garnish with coriander leaves and serve with naan or rotis.
Lamb With Tomatoes Recipe
Ingredients
* Grated ginger- 1-inch piece
* Garlic- 5 cloves (chopped)
* Green chilies- 5 (chopped)
* Turmeric powder- 1/2 tsp
* Coriander powder- 1 tsp
* Cumin powder- 3/4 tsp
* Mustard- 1/ 2 tsp
* Lamb- 2 lbs (wash & cut into cubes)
* Onions- 3 (sliced)
* Tomatoes- 4 (chopped)
* Vinegar- 1/4 cup
* Oil- 1/2 cup
* Salt to taste
* A bunch of chopped cilantro (coriander) leaves
Method:
Grind the ingredients 1-7 together to make a paste and set aside.
Heat the oil in a pan and fry the onions until golden. Add tomatoes and fry for 5 minutes. Add the spice paste and fry for another 5 minutes. Put the lamb pieces and pour the vinegar and mix well. Stir-fry for 10 more minutes. Add salt and some water. Cover and cook over medium heat until the meat is tender and the gravy becomes thick. Serve garnishing with chopped coriander leaves.
Lamb Vindaloo Recipe
Mutton Korma Recipe
Ingredients:
½ kg Boneless mutton.
½ tbsp Jeera.
Onions.(Finely chopped 1 cup)
Poppy seed paste. (½ cup)
Coconut paste. (½ cup)
1 tbsp Ginger paste.
1 tbsp Garlic paste.
Coriander powder 1 tbsp.
Turmeric powder ½ tsp.
Red chili powder ½ tsp.
Bay leaves 2 nos.
Cloves 6-8 nos.
Green elaichi 6-8 nos.
Cinnamon sticks A few.
Nutmeg powder A little.
Oil 4 tbsp.
Salt to taste.
Method:
Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste.
Heat some oil in a saucepan, add bay leaves and chopped onions and saute. When the onion browns add the ginger and garlic paste.
Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder.
Pour some water, sprinkle salt to taste and boil till the mutton is tender.
Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder.
Boil for another 10 minutes.
Serve hot, garnished with coconut paste.
Lamb Curry Recipe
Ingredients:
* Lamb- 2 lbs. (washed & cut into cubes)
* Large onion- 1 (finely chopped)
* Small tomatoes- 2 (puréed)
* Grated ginger- 1-inch piece
* Crushed garlic- 7 cloves
* Green chilies- 2 (finely chopped)
* Cinnamon- 1 stick
* Bay leaves- 2
* Cloves- 3
* Black cardamom- 1
* Black peppercorns- 10
* Red chili powder- 1 tsp
* Turmeric powder- 1/2 tsp
* Coriander powder- 1 tsp
* Garam masala powder- 1 tsp
* Plain yoghurt- 1/3 cup
* Oil- 1/2 cup
* Salt to taste
* Chopped cilantro (coriander) leaves
Method:
Heat the oil in a pan and fry the cinnamon, bay leaves, cloves, cardamom and peppercorns for a minute.
Add the onion and fry until golden.
Add the ginger-garlic, green chili, lamb and a tsp of salt and stir-fry over low heat for 20-25 minutes. Sprinkle little water if it is too dry.
Add turmeric powder, red chili powder, coriander powder, garam masala & 2 tablespoons of water and stir-fry for 5 more minutes.
Then add the puréed tomatoes and cook for another 5 minutes. Stir constantly.
Now add 4 cups of water and lower the heat.
Add the whisked yoghurt.
Cook until the lamb is tender and fully cooked.
Garnish with chopped coriander leaves. Serve hot.
Simple Lamb Masala Recipe
Ingredients:
Lamb- 2 lbs. (washed and cubed)
Large onion- 1 1/2 (finely chopped)
Tomatoes- 2 (finely chopped)
Grated ginger- 1-inch piece
Garlic- 2 cloves (finely chopped)
Red chili powder- 1 1/2 tsp.
Turmeric powder- 1/2 tsp
Cinnamon- 1 stick
Bay leaves- 2
Oil- 4 tablespoons
Salt
A bunch of chopped cilantro (coriander) leaves
Method:
Heat the oil in a pan and fry the cinnamon and bay leaves for a minute.
Add the ginger-garlic and fry until it releases a fine smell.
Add the onion and fry until golden. Then add the tomatoes and fry for 5 minutes.
Add the lamb pieces and stir-fry for 5 minutes. Add red chili powder, turmeric powder and salt and mix well.
Add 3 cups of water and bring it to a boil.
Cover the pan and reduce the heat.
Cook for 45-50 minutes or until the lamb is tender and the gravy becomes thick.
Serve garnished with chopped coriander leaves.
Nilgiri Kurma Recipe
Ingredients
1/2 kg Lamb/Mutton
6 Green Chillies
Cilantro one bunch
1 tbsp Ginger, garlic paste
1/4 tbsp Khuskhus
1/2 cup Curd
Coconut, a little
2 Red chillies
1/4 tbsp Turmeric
One pinch Garam masala
Cashew, a little
1/4 tbsp Sommbu
11/2 Onion
1 Tomato
Salt to taste
Method
Marinate the mutton in curd for 1/2 hr
Grind 1 onion, green chilies, cilantro, curry leaves, ginger, garlic, khuskhus, coconut, little red chilli, garam masala, cashew, and one tomato into a thick paste
Heat oil , put soomubu , fry the remaining half onion and then add the ground masala and fry well
Add the meat with the curd and water and cook well
You can add vegetable like potato , bean etc. as per taste
Mutton Kadai Recipe
Ingredients:
500 gm mutton pieces-washed and wiped
1 tsp ginger paste
1 tsp garlic paste
1cup onion paste
1/2 cup oil
1 tbsp cumin seeds
2-3 bay leaves
2 tsp garam masala
1 tbsp salt
1/2 tsp powdered turmeric
2 tbsp powdered coriander seeds
1/2 tsp powdered red pepper
3 cups (500 gm) finely chopped tomatoes
Method:
Heat oil and add the cumin and bay leaf. When seeds splutter, add the ginger, garlic and onion and saute over high heat till light brown.
Add garam masala, salt, turmeric, coriander powder and red pepper.
Keeping heat high, add meat and turn around till slightly opaque.
Lower heat and let the meat cook, covered, stirring occasionally, till the water dries up and fat separates.
Add tomatoes and let it simmer, till fat separates. Serve hot garnished with coriander leaves.
Gushtaba Recipe
Serves 6
Ingredients :
Lamb - 750gms
Lamb stock - 250gms
Cayenne- 2tsp
Fennel seed - 2tsp
Ginger powder - 1tsp
Coriander powder - 1tsp
Black pepper - 2tsp
Powdered cardamoms - 2nos
Garam masala - 2tsp
Yogurt - 1/2cup
Ghee - 2tbs
Sugar - 1tsp
Cream - 1/2cup
Milk - 1Cup
Method of Preparation :
Chop the meat and grind with the stock, cayenne, fennel, ginger, coriander, pepper, cardamom powder and 1tsp of garam masala, until the meat is a smooth paste. Add a little yogurt and ghee while grinding. Shape meat paste into small balls.
Heat the remaining ghee and add sugar, cream, salt, the remaining yogurt and garam masala. Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.
Paya Curry Recipe
Ingredients:
4 sheep's trotters
1 tbsp rice flour
2 tbsp lemon juice
1 cup ghee
1 tsp cumin seeds
1 cup onions-grated
1 tsp ginger paste
1 tsp garlic paste
1 cup tomatoes-chopped fine
1 green chilli-chopped
1 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
salt to taste
Method:
* Wash trotters and cut them into 2 pieces.
* Rub rice flour and salt and wash again.
* Place trotters with 2 cups water and salt to taste in a pan and bring to a boil.
* Lower the heat and simmer for 1 1/2 hours, adding more water if needed.
* To make the masala, heat ghee and add cumin.
* When it splutters add onions, ginger and garlic and cook till fat separates.
* Add tomatoes, green chilli, chilli powder, turmeric, garam masala and salt to taste.
* Cook till fat separates.Add the trotters and stir-fry till well coated with the masala.
* Add the stock of the trotters and more water (depending on how thin you want the gravy).
* Simmer for 3-4 minutes and serve.
Mysore Chilli Chops Recipe
Ingredients:
8 lamb cutlets
1 tbsp chilli powder
1/2 tbsp turmeric powder
1/2 cup coriander powder
1/4 tbsp Nilgiri's garam masala powder
1 sprig fresh curry leaves
salt to taste
20 ml vinegar
1 tsp tamarind paste
1/2 tbsp crushed ginger paste
1/2 tbsp crushed garlic paste
1-2 tbsp white sesame seeds
juice of half a lime
Method:
* Mix together all the dry ingredients from 2 to 7 with the vinegar, tamarind, ginger and garlic pastes.
* Apply on the lamb cutlets and keep aside for 10 minutes.
* Lightly crumb the cutlets with sesame seeds and cook on a hot-plate or grill till done.
* Squeeze the lime juice on the hot cutlets and serve hot with a raita and a salad.
Rogan Josh Recipe
Ingredients
* 1 lb mutton or lamb or goat leg or rib meat
* 1 teaspoon red chili powder
* 1/2 teaspoon shonth
* 1/2 badiyan
* 3 cloves
* 1 teaspoon Cumin
* 1/2 teaspoon cinnamon
* Pinch of heeng
* 2 tablespoon yogurt
* 2 big elaichi (cardamom)
* 2 small elaichi (cardamom)
* 3 teaspoon of oil
* Salt to taste
Method
1. Wash meat and keep in colander for draining water.
2. Heat oil in pressure cooker.
3. Add heeng to oil. Add meat and stir well. Add clove, cinnamon, powdered black elaichi, zeera. Stir for few minutes.
4. Add red chili powder, and yogurt.
5. Fry again till no white color of yogurt is visible.
6. Add shonth, badiyan, salt and 1/2 cup of water.
7. Pressure cook for 5 minutes.
8. Turn off stove and open pressure when pressure has dropped.
9. If you see excess water, boil till desired consistency is reached.
10. Sprinkle grinded cumin and green small elaichi on meat and cover. This will give exotic aroma to meat.
Srilankan Mutton Biriyani Recipe
Ingredients
Section A:
mutton pieces - 500gm
vinegar - 1 tbsp
salt - 1 tsp
coriander seeds - 2 tsp
cumin seeds - 2 tsp
black pepper corns - 1 tsp
curry leaves - few
cardamoms - 6
cloves - 4
Section B:
coconut - 1, large
basmati rice - 4 cups
salt - 2 tsp or to taste
rampe leaves - 2 pieces
Section C:
ghee - ½ cup
cashew nuts - 2 tbsp
raisins - 2 tbsp
rampe leaves - 2 pieces
curry leaves - few
onion - 1 cup, sliced
butter - 1 tbsp
cardamom, cloves, cinnamon - 6 each, powdered together
hard boiled eggs - 4
potato wafers - 1 cup
Method
Mix the mutton pieces with vinegar and salt. Roast rest of the ingredients in section A and grind together to a fine powder.
Add to the mutton and set aside.
Grate the coconut and extract 1 cup thick milk and 2 cups of thin milk.
Wash the rice, drain well. Add the thin milk and 5 cups of water.
Add rampe leaves ( in section B ) and salt to taste.
Cook till all the liquid is absorbed. Spread on a wide tray and allow to cool.
Heat ghee (section C) fry cashew nuts and raisins, drain and reserve.
Add rampe, curry leaves and onion to the remaining ghee in the pan.
Fry till onion is golden brown. Add the mutton mixture, fry for 5 minutes.
Add 1 cup of water and simmer till the mutton is cooked and almost dry.
Add the cooked rice to the mutton in the pan. Pour the thick coconut milk on top.
Sprinkle with the powdered spices. Mix gently.
Dot with butter and leave covered on a low flame for 8-10 minutes till the coconut milk is absorbed.
Alternately, place the mutton and rice mixture in a oven proof dish , cover with aluminum foil and bake in a hot oven (200 C) for 20 minutes
Transfer the biryani to a serving dish and serve garnished with fried cashew nuts, raisins, hard boiled egg halves and potato wafers.
Note: Rampe is an aromatic leaf which looks like the leaf of lily plant. It is extensively
used in Srilankan cooking along with curry leaves. It is also known as Panduan or Theoy.
If it is not available, just omit it or use bay leaves as an alternate flavor addition.
Note: Packaged coconut cream may be used instead of thick coconut milk and the same, diluted with water may be used instead of thin coconut milk.
Mutton Ajadina Recipe
Ingredients
mutton - ½ Kg
Masala 1:
red chillies - handful or to taste
coriander seeds - 3 tbsp
cumin - 1 tsp
fenugreek - 1 tsp
pepper corns - 1 tsp
garlic - 8 flakes
turmeric powder - 1 tsp
tamarind - size of its seed
Masala 2:
coconut - 1 ½, grated
garlic - 10 flakes
cumin - 1 tsp
onions - 2 cup, chopped
butter - 1 tbsp
salt - to taste
ghee - 3 tbsp
Method
Roast all ingredients for masala 1 from chili to peppercorns in little ghee.
Combine with garlic, turmeric and tamarind and grind to smooth paste.
Grind masala 2 coarsely.
Combine mutton with masala 1, salt, 2 chopped onions and butter and cook till soft.
Add masala 2 and simmer till masala coats the mutton pieces .
Fry remaining onion in ghee till dark brown and add to the mutton.
Mix well and serve with steamed rice.
Masala Mutton Chops Recipe
Ingredients
mutton chops - 1 kg
curds - 250 ml
onions - 1 cup, chopped
tomatoes - ½ cup, chopped
green chillies - 2 tsp, chopped
coriander leaves - 2 tbsp, chopped
red chillies - 3
coriander seeds - 2 tsp
cumin seeds - 1 tsp
pepper corns - 1/2 tsp
cardamoms - 3
cloves - 4
cinnamon - 2 pieces
ghee or oil - 3 tbsp
salt - to taste
Method
Wash the chops and drain the water. Add curd and salt and marinate for 1 hr.
Add onion, tomato and green chillies.
Powder red chillies, coriander, cumin, pepper, cardamoms, cloves and cinnamon together and add to the chops.
Add ghee or oil and ½ cup of water .Pressure cook for 15 minutes.
Cool the cooker for 10 minutes and open the lid.
Place the cooker back on fire and cook stirring till all the liquid is absorbed and ghee or oil floats on top.
Serve with roti or parathas.
Kheema Recipe
Ingredients:
1 lb of minced meat
3 tbsp of vegetable oil
3 large onions
1 cup shredded white cabbage
1 cup chopped carrots
1 cup chopped celery stalks and leaves
2 tsp grated ginger
½ tsp grated garlic
1 tsp haldi powder
a few green chilies
Method:
Fry the minced meat in vegetable oil until it is cooked through. Keep aside.
Chop the onions fine and add it to the mince together with cabbage, chopped carrots, celery stalks and leaves, grated ginger, garlic, haldi powder, and a few green chilies.
Mix thoroughly and cook, uncovered, in a preheated oven on gas mark 4 for 45 minutes. Remove from the oven.
Garnish with chopped coriander leaves and serve hot with relishes.
Mutton Biryani Recipe
Ingredients:
500 gm mutton
1 cup onion
1 inch piece ginger
a few flakes garlic
3 tsp coriander powder
3 green chillies
1 tsp chilli powder
? cup dried coconut
1 tsp poppy seeds
2-3 cloves, cardamom, peppercorns
1 inch stick cinnamon
1 cup curds
salt to taste
3 tbsp fat
Other ingredients
Rice:
2 cups pulao rice
½ cup onion
2-3 cloves
1 inch piece cinnamon
2-3 cardamom
2-3 bay leaf
Salt to taste
5 tbsp fat
Method:
Clean and cut meat. Soak in curd.
Roast and powder cloves, cardamom, cinnamon and peppercorns.
Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat.
Add sliced onions. Add ground spices and fry.
Add meat. fry well. Add ground poppy seeds.
Add remaining curds and salt and cook gently till meat is tender.
Add powdered spices. Remove from fire.
For the Rice
Slice onions. Heat fat. Fry onions and remove. Add spices.
When they crackle, add rice and fry for a few minutes longer.
Add salt and double the quantity of hot water.
When rice is cooked and all moisture has evaporated, remove from fire.
For the Biryani
Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.
Serve hot, garnished with fried onions and fried nuts.
Lamb Chops Recipe
Ingredients:
* Lamb chops- 1 lb
* Medium onion- 1 (slice into thin half rings)
* Grated ginger- 1/2 inch piece
* Crushed garlic- 2 cloves
* Green chilies- 2 (finely chopped)
* Whole black peppercorns- 1 tsp
* Cumin seeds- 1 tsp
* Turmeric powder- 1 tsp
* Thick coconut milk- 3 tablespoons
* Cashew nuts- 2 tablespoons
* Oil
* Ghee- 1 tablespoon
* Salt to taste
* Chopped cilantro (coriander) leaves- a small bunch
Method:
Grind the peppercorns and cumin seeds into a coarse powder. Set aside
Heat a tablespoon of oil in a pan and fry the cashew nuts until golden. Remove and keep it aside.
Place the lamb chops in a large pan add turmeric powder, salt, coconut milk and cook for 5 minutes. Set aside.
Heat the ghee in a saucepan and fry the onion slices until golden and add the lamb chops mixture. Fry for 10 minutes.
Add the ginger-garlic, green chilies and little water. Cover the pan and cook for 15 minutes. Now add the pepper-cumin powder, roasted cashew nuts and chopped coriander leaves. Mix well and cook for 10 more minutes. Serve hot.
Kashmiri Lamb Recipe
Ingredients:
* Lamb- 2 lbs (wash and cut into small pieces)
* Large onions- 2 (sliced thinly)
* Tomatoes- 3 (chopped)
* Grated ginger- 1 inch piece
* Crushed garlic- 5 cloves
* Dry red chilies- 4
* Fresh green chilies- 3
* Cumin seeds- 1 tsp
* Turmeric powder- 1/2 tsp
* Garam masala- 1 tsp
* Grated coconut- 4 tablespoons
* Plain yoghurt- 1 cup
* Saffron- 1/2 tsp
* Blanched almonds- 15
* Salt to taste
* Oil- 6 tablespoons
* Chopped cilantro (coriander) leaves
Method:
Grind the red chilies, green chilies, cumin seeds, garam masala, ginger, garlic, grated coconut and tomatoes together into a smooth paste.
Heat the oil in a pan and fry the onions until golden.
Add the spice paste and fry until the oil separates from the mixture.
Add the lamb pieces and salt & cook until it is almost done. Stir occasionally.
Now add the yoghurt, saffron and blanched almonds and mix well.
Cook over low heat until the meat is tender and the gravy is thick.
Garnish with chopped coriander leaves. Serve hot.
