Non Veg Recipe - Handi Gosht (Pakistani Mutton Stew)
Ingredients:
2 lb or .5 kg mutton.
1 onion (chopped)
1 tablespoon of ginger
1 tablespoon garlic
1/2 cup of cooking Oil
2 tablespoon of red chilly powder
1/4 tablespoon of turmeric(haldi) powder
1/4 cup of curd
1-1/2 tablespoon of salt
1/2 tablespoon of All Spice
1 Bari Ilaichi (big cardamom)
1 cinnamon
2 cloves
4 black Pepper
2 Choti Ilaichi (small cardamom)
1 tablespoon wheat flour (heaped, mixed with 1/4 cup of water)
Preparation:
Heat oil in a handi (frying pan) and fry chopped onion.
When onions are golden brown, add rest of masala (spices).
Add in mutton and fry well. (like we Pakistanis & Indians say it Bhoun-na)
Add curd and heat again. Then, add 2 cups of water.
Cover and cook till meat is tender.
Add flour mixture and cook for 15-20 minutes on low heat.
Put "Dam" (heat) till oil floats on top. Serve hot with Roti or Rice.
Wednesday, November 21, 2007
Non Veg Recipe - Lamb Pot Roast
Non Veg Recipe - Lamb Pot Roast
Ingredients:
* 2.5 kg leg of lamb
* 2 tsp garam masala
* 2 tsp garlic (crushed)
* 2 tsp fresh ginger (chopped)
* 1 tsp salt
* 4 black peppercorns
* 2 tsp black cumin seeds
* 3 cloves
* 1 tsp chili powder
* 3 tbsp lemon juice
* 1 large onion
* 1 1/4 cups vegetable oil
* approx. 9 cups water
* fresh salad greens
* pomegrante potatoes - side dish
preparation:
* Remove as much fat as possible from the lamb (use a sharp knife)
* Using a fork, prick the lamb all over (easier penetration of flavor)
* In a bowl, combine the ginger, garlic, garam masala, black cumin seeds, peppercorns, cloves and chilli powder
* Stir in the lemon juice, mix everything well together
* Spoon mixture all over the lamb, taking care to rub into the meat thus making sure it is well coated
* Set aside for 1/2 hour
* Heat oil in a large roasting pot
* Add the meat and place the whole onion beside it
* Add water to cover the meat then cook in oven for 2 to 3 hours, turn occasionally
* Should water evaporated after a while and the meat isn't tender, add extra water
* Once water has completely evaporated, turn the meat oven to brown the other side
* Transfer the roast to a serving platter and cut into slices
* You can serve the lamb either hot or cold with salad greens of your choice and pomegranate potatoes on the side
For pomegranate potatoes side dish
* 1 kg pototes (boiled, cut into 1 1/2" cubes)
* 1 cup pomegranate seeds (anar dana) (dried & crushed)
* 1/2 cup butter
* 1 tbsp coriander powder
* 1/2 tsp turmeric (haldi) powder
* 6 gm red chilli powder
* Salt to taste
* 6 green chillies (slit)
* 20 gm green coriander (chopped)
# Heat butter in a heavy bottomed pan
# Add coriander powder, turmeric powder, red chilli powder and half of the pomegranate seeds and stir
# Mix in potatoes
# Sprinkle salt and green chillies
# Mix gently, so the spices coat the potatoes evenly, reduce heat and simmer for 10 to 15 mins
# Remove from heat
# Serve hot, garnished with chopped coriander and remaining pomegrante seeds
Ingredients:
* 2.5 kg leg of lamb
* 2 tsp garam masala
* 2 tsp garlic (crushed)
* 2 tsp fresh ginger (chopped)
* 1 tsp salt
* 4 black peppercorns
* 2 tsp black cumin seeds
* 3 cloves
* 1 tsp chili powder
* 3 tbsp lemon juice
* 1 large onion
* 1 1/4 cups vegetable oil
* approx. 9 cups water
* fresh salad greens
* pomegrante potatoes - side dish
preparation:
* Remove as much fat as possible from the lamb (use a sharp knife)
* Using a fork, prick the lamb all over (easier penetration of flavor)
* In a bowl, combine the ginger, garlic, garam masala, black cumin seeds, peppercorns, cloves and chilli powder
* Stir in the lemon juice, mix everything well together
* Spoon mixture all over the lamb, taking care to rub into the meat thus making sure it is well coated
* Set aside for 1/2 hour
* Heat oil in a large roasting pot
* Add the meat and place the whole onion beside it
* Add water to cover the meat then cook in oven for 2 to 3 hours, turn occasionally
* Should water evaporated after a while and the meat isn't tender, add extra water
* Once water has completely evaporated, turn the meat oven to brown the other side
* Transfer the roast to a serving platter and cut into slices
* You can serve the lamb either hot or cold with salad greens of your choice and pomegranate potatoes on the side
For pomegranate potatoes side dish
* 1 kg pototes (boiled, cut into 1 1/2" cubes)
* 1 cup pomegranate seeds (anar dana) (dried & crushed)
* 1/2 cup butter
* 1 tbsp coriander powder
* 1/2 tsp turmeric (haldi) powder
* 6 gm red chilli powder
* Salt to taste
* 6 green chillies (slit)
* 20 gm green coriander (chopped)
# Heat butter in a heavy bottomed pan
# Add coriander powder, turmeric powder, red chilli powder and half of the pomegranate seeds and stir
# Mix in potatoes
# Sprinkle salt and green chillies
# Mix gently, so the spices coat the potatoes evenly, reduce heat and simmer for 10 to 15 mins
# Remove from heat
# Serve hot, garnished with chopped coriander and remaining pomegrante seeds
Non Veg Recipe - Spicy Lamb Curry
Non Veg Recipe - Spicy Lamb Curry
Ingredients
* 450g lean lamb (cubed)
* 2 tsp cumin seeds
* 2 tsp dry unsweetened coconut
* 1 tsp mixed mustard and onion seeds
* 2 tsp sesame seeds
* 1 tsp fresh ginger (chopped fine)
* 1 garlic clove (crushed)
* 1 tsp chili powder
* 1 3/4 cups vegetable oil
* 3 onions (sliced)
* 3 3/4 cups water
* 2 tbsp lemon juice
* 4 fresh green chillies (split)
Preparation:
* In a pan or skillet, dry roast the cumin and coriander seeds first
* add in dry unsweetened coconut, mixed mustard and onion seeds follwed by sesame seeds
* Shake frequently to prevent spices from burning
* Remove aside
* Grind roasted spices using a pestle and mortar
* Mix the roasted spices with ginger, garlic, chili powder, salt and cubed lamb together in a bowl
* Heat 1 1/4 cups of oil in a pan
* Add onion slices and cook till golden brown
* Add the meat mixture to the onions
* Stir-fry everything over low heat (5 to 7 mins)
* Add water and simmer for 45 mins, stir occasionally
* When meat is cooke through, remove pan from heat and sprikle with lemon juice
* Heat remining oil in a separate pan
* Add the split green chillies and reduce heat, cover with lid
* Remove pan from heat after 30 secs, let cool
* Pour chili-oil mixture over lamb curry and serve hot with steamed rice
Ingredients
* 450g lean lamb (cubed)
* 2 tsp cumin seeds
* 2 tsp dry unsweetened coconut
* 1 tsp mixed mustard and onion seeds
* 2 tsp sesame seeds
* 1 tsp fresh ginger (chopped fine)
* 1 garlic clove (crushed)
* 1 tsp chili powder
* 1 3/4 cups vegetable oil
* 3 onions (sliced)
* 3 3/4 cups water
* 2 tbsp lemon juice
* 4 fresh green chillies (split)
Preparation:
* In a pan or skillet, dry roast the cumin and coriander seeds first
* add in dry unsweetened coconut, mixed mustard and onion seeds follwed by sesame seeds
* Shake frequently to prevent spices from burning
* Remove aside
* Grind roasted spices using a pestle and mortar
* Mix the roasted spices with ginger, garlic, chili powder, salt and cubed lamb together in a bowl
* Heat 1 1/4 cups of oil in a pan
* Add onion slices and cook till golden brown
* Add the meat mixture to the onions
* Stir-fry everything over low heat (5 to 7 mins)
* Add water and simmer for 45 mins, stir occasionally
* When meat is cooke through, remove pan from heat and sprikle with lemon juice
* Heat remining oil in a separate pan
* Add the split green chillies and reduce heat, cover with lid
* Remove pan from heat after 30 secs, let cool
* Pour chili-oil mixture over lamb curry and serve hot with steamed rice
Non Veg Recipe - Spicy Lamb Chops
Non Veg Recipe - Spicy Lamb Chops
Ingredients
* 1 kg lamb chops
* 2 tsp fresh gingerroot (chopped fine)
* 2 garlic cloves (crushed)
* 3 1/4 cups water
* 2 eggs
* 1 1/4 cups oil
* 1 tsp pepper
* 1 tsp garam masala
* 1 tsp black cumin seeds
* 1 1/2 tsp salt
* boiled potatoes (garnish)
* tomatoes wedges (garnish)
* 1 lemon (garnish)
* 1 bunch cilantro (chopped)
Preparation:
* Trim excess fat from lamb chops using a sharp knife
* In a bowl, combine the ginger, garlic, pepper, garam masla, cumin seeds and salt
* Rub mixture all over lamb chops
* Using a pot, bring the water to boil
* Add the lamb chops and spice mixture, cook for 45 mins, stir occasionally
* When water evaporates, remove from heat and allow to cool
* In another bowl, beat the eggs using a fork
* Heat oil in a skillet
* Dip lamb chops into beaten egg, then cook them in oil for 3 mins turning once
* Transfer the cooked lamb chops to a serving platter
* Garnish with boiled potatoes, tomato and lemon wedges and cilantro
Ingredients
* 1 kg lamb chops
* 2 tsp fresh gingerroot (chopped fine)
* 2 garlic cloves (crushed)
* 3 1/4 cups water
* 2 eggs
* 1 1/4 cups oil
* 1 tsp pepper
* 1 tsp garam masala
* 1 tsp black cumin seeds
* 1 1/2 tsp salt
* boiled potatoes (garnish)
* tomatoes wedges (garnish)
* 1 lemon (garnish)
* 1 bunch cilantro (chopped)
Preparation:
* Trim excess fat from lamb chops using a sharp knife
* In a bowl, combine the ginger, garlic, pepper, garam masla, cumin seeds and salt
* Rub mixture all over lamb chops
* Using a pot, bring the water to boil
* Add the lamb chops and spice mixture, cook for 45 mins, stir occasionally
* When water evaporates, remove from heat and allow to cool
* In another bowl, beat the eggs using a fork
* Heat oil in a skillet
* Dip lamb chops into beaten egg, then cook them in oil for 3 mins turning once
* Transfer the cooked lamb chops to a serving platter
* Garnish with boiled potatoes, tomato and lemon wedges and cilantro
Non Veg Recipe - Spicy Leg of Lamb (Moghlai Raan)
Non Veg Recipe - Spicy Leg of Lamb (Moghlai Raan)
Ingredients:
* 2 kg leg of lamb
* 4 large onions
* 4 cloves garlic
* 1 large piece fresh ginger root
* 1 tbsp desssicated non-sweet coconut
* 1 tbsp ground almonds
* 2 tsp ground turmeric leaves
* 2 tsp turmeric powder
* 1 tbsp garam masala
* 1 tbsp cumin seeds
* 2 tsp chilli powder
* dash of lemon juice
* 1/2 cup plain yogurt
* 2 tbsp tomato puree
* 10 cloves
* dash of salt
* 2/3 cup dried sultanas or raisins
Preparation:
* Wash and clean the lamb, trim all fats and skin
* Using a food processor, process the onions, garlic and ginger together
* Put mixture into a bowl, add in the dessicated coconut, ground almonds, ground coriander leaves, turmeric powder, garam masala, cumin seeds, chilli powder, lemon juice, yogurt and tomato puree
* Mix everything well together
* Make some ganshes all over the lamb and insert the cloves into the gnashes
* Spread the mixture onto the meat and prick the meat all over using a sharp fork
* Leave to marinade in the refrigerator (4 hours) or overnight
* Place meat with marinade into a roasting pan
* Preheat oven to moderate temperature
* Sprinkle with salt and sultanas or raisins
* Bake leg of lamb in oven till meat becomes very tender (2 to 3 hours)
* Baste with mariande once in a while
Ingredients:
* 2 kg leg of lamb
* 4 large onions
* 4 cloves garlic
* 1 large piece fresh ginger root
* 1 tbsp desssicated non-sweet coconut
* 1 tbsp ground almonds
* 2 tsp ground turmeric leaves
* 2 tsp turmeric powder
* 1 tbsp garam masala
* 1 tbsp cumin seeds
* 2 tsp chilli powder
* dash of lemon juice
* 1/2 cup plain yogurt
* 2 tbsp tomato puree
* 10 cloves
* dash of salt
* 2/3 cup dried sultanas or raisins
Preparation:
* Wash and clean the lamb, trim all fats and skin
* Using a food processor, process the onions, garlic and ginger together
* Put mixture into a bowl, add in the dessicated coconut, ground almonds, ground coriander leaves, turmeric powder, garam masala, cumin seeds, chilli powder, lemon juice, yogurt and tomato puree
* Mix everything well together
* Make some ganshes all over the lamb and insert the cloves into the gnashes
* Spread the mixture onto the meat and prick the meat all over using a sharp fork
* Leave to marinade in the refrigerator (4 hours) or overnight
* Place meat with marinade into a roasting pan
* Preheat oven to moderate temperature
* Sprinkle with salt and sultanas or raisins
* Bake leg of lamb in oven till meat becomes very tender (2 to 3 hours)
* Baste with mariande once in a while
Non Veg Recipes - Saag Gosht
Non Veg Recipes - Saag Gosht
Servings
6
Ingredients
1 pound Lamb cut into 1-inch cubes
1 Chopped Onion
4 tsp Ground Coriander
1 tbsp Mustard Seeds
2 tsp Ground Cumin
1 tsp Chili Powder
1 tsp Turmeric
1/4 cup Plain Curd
1 inch Chopped Ginger
3 Crushed Garlic cloves
2 lb Spinach
1/4 tsp Salt
1/2 tbsp Oil
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas
Preparation
* Spinach should be trimmed, washed and torn in small pieces
* Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft.
* Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well
* Add 1 tbsp of curd and cook over high heat, stirring the meat until all the curd is absorbed - 3 to 5 minutes. Repeat with a second tbsp of curd, third, etc till the yogurt is used up
* When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.
* When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.
Servings
6
Ingredients
1 pound Lamb cut into 1-inch cubes
1 Chopped Onion
4 tsp Ground Coriander
1 tbsp Mustard Seeds
2 tsp Ground Cumin
1 tsp Chili Powder
1 tsp Turmeric
1/4 cup Plain Curd
1 inch Chopped Ginger
3 Crushed Garlic cloves
2 lb Spinach
1/4 tsp Salt
1/2 tbsp Oil
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas
Preparation
* Spinach should be trimmed, washed and torn in small pieces
* Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft.
* Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well
* Add 1 tbsp of curd and cook over high heat, stirring the meat until all the curd is absorbed - 3 to 5 minutes. Repeat with a second tbsp of curd, third, etc till the yogurt is used up
* When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.
* When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.
Non Veg Recipes - Mutton Rogan Josh
Non Veg Recipes - Mutton Rogan Josh
Servings
6
Ingredients
1 tbsp Whole Fennel Seeds
3 1/4 cup Plain Curd
6 tbsp Vegetable Oil
1 3/4 stick Cinnamon
1/2 tsp Whole cloves
2 tsp Salt
1 pinch Asafetida
3 lb Cubed Lamb
4 tsp Paprika
1/2 tsp Cayenne pepper
1 1/2 tsp Dried Ginger
4 cup Water or beef broth
1/4 tsp Garam masala
Preparation
* Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves.
* A second later, put in the ground asafetida. A second after that, put in all the meat and the salt.
* Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way.
* Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
* Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes.
* Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
* Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.
Servings
6
Ingredients
1 tbsp Whole Fennel Seeds
3 1/4 cup Plain Curd
6 tbsp Vegetable Oil
1 3/4 stick Cinnamon
1/2 tsp Whole cloves
2 tsp Salt
1 pinch Asafetida
3 lb Cubed Lamb
4 tsp Paprika
1/2 tsp Cayenne pepper
1 1/2 tsp Dried Ginger
4 cup Water or beef broth
1/4 tsp Garam masala
Preparation
* Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves.
* A second later, put in the ground asafetida. A second after that, put in all the meat and the salt.
* Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way.
* Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
* Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes.
* Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
* Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.
Non Veg Recipes - Boti Kabab
Non Veg Recipes - Boti Kabab
Servings
4-5
Ingredients :
1.5 lbs Boned Leg of lamb
2 cloves Chopped Garlic
2 tbsp Chopped Coriander Leaves
2 tbsp Lemon Juice
4 tbsp Curd
1/2 tsp Turmeric
1 tsp Salt
2 tbsp Oil
6 Green Cardamoms
1 Cinnamon Stick
2-3 Dried Red Chili
1 tbsp Coriander Seeds
Preparation
* Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.
* Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes.
* Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
* Put the meat into a bowl and add the liquidised ingredients.
* Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).
* Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
* Thread meat onto skewers leaving about ¼-inch gap between each piece.
* Mix any remaining marinade with the oil and keep aside.
* Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
* Turn the skewers over and grill for a further 2-3 minutes.
* Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
* Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
* Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.
Servings
4-5
Ingredients :
1.5 lbs Boned Leg of lamb
2 cloves Chopped Garlic
2 tbsp Chopped Coriander Leaves
2 tbsp Lemon Juice
4 tbsp Curd
1/2 tsp Turmeric
1 tsp Salt
2 tbsp Oil
6 Green Cardamoms
1 Cinnamon Stick
2-3 Dried Red Chili
1 tbsp Coriander Seeds
Preparation
* Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.
* Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes.
* Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
* Put the meat into a bowl and add the liquidised ingredients.
* Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).
* Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
* Thread meat onto skewers leaving about ¼-inch gap between each piece.
* Mix any remaining marinade with the oil and keep aside.
* Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
* Turn the skewers over and grill for a further 2-3 minutes.
* Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
* Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
* Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.
Non Veg Recipe- Keema Matar
Non Veg Recipe- Keema Matar
Servings
6
Ingredients:
1 small Finely Chopped Onion
2 inch piece Chopped Ginger
1/4 cup Vegetable Oil
1/2 tsp Cumin Seeds
1 tsp Coriander Seed
1/2 tsp Turmeric Powder
1 medium Tomato
1/4 cup Plain Curd
1 1/4 lbs Ground Lamb
1 1/4 tsp Salt
2 tsp Garam Masala
2 tbsp Fresh Lemon Juice
1 Fresh Hot Green Chili
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas
Preparation
* Put onion, finger, and garlic into container of food processor and chop finely. Put the oil in wide nonstick pan and set over medium-high heat.
* When oil is hot put in onion, ginger and garlic mixture. Stir and fry until it is somewhat brown.
* Put in cayenne , cumin seeds coriander seeds and turmeric, stir one or twice.
* Now put in the tomato and yogurt, Stir on high heat until the tomato is soft.
* Put in meat, salt and garam masala. Stir, breaking up any lumps, for 2 minutes.
* Put in 1 cup water. Stir and bring to simmer. Cover and turn heat to low and simmer for 25 minutes.
* Add lemon juice. green chili, cilantro and peas. Stir and bring back to a simmer.
* Cover and cook on low heat for 10 minutes.
Servings
6
Ingredients:
1 small Finely Chopped Onion
2 inch piece Chopped Ginger
1/4 cup Vegetable Oil
1/2 tsp Cumin Seeds
1 tsp Coriander Seed
1/2 tsp Turmeric Powder
1 medium Tomato
1/4 cup Plain Curd
1 1/4 lbs Ground Lamb
1 1/4 tsp Salt
2 tsp Garam Masala
2 tbsp Fresh Lemon Juice
1 Fresh Hot Green Chili
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas
Preparation
* Put onion, finger, and garlic into container of food processor and chop finely. Put the oil in wide nonstick pan and set over medium-high heat.
* When oil is hot put in onion, ginger and garlic mixture. Stir and fry until it is somewhat brown.
* Put in cayenne , cumin seeds coriander seeds and turmeric, stir one or twice.
* Now put in the tomato and yogurt, Stir on high heat until the tomato is soft.
* Put in meat, salt and garam masala. Stir, breaking up any lumps, for 2 minutes.
* Put in 1 cup water. Stir and bring to simmer. Cover and turn heat to low and simmer for 25 minutes.
* Add lemon juice. green chili, cilantro and peas. Stir and bring back to a simmer.
* Cover and cook on low heat for 10 minutes.
Non Veg - Lamb Vindaloo
Non Veg - Lamb Vindaloo
Servings
4-5
Ingredients:
3 lbs Boneless Lamb
1/4 cup Vegetable Oil
1/4 cup Cider Vinegar
3 tbsp Tamarind Pulp
1 tsp Salt
2 tbsp Vegetable Oil
1 Big White Onion
6 Garlic Cloves
2 tbsp Fresh Ginger Root
1/2 cup Vegetable Oil
3 cups Thinly sliced onions
1 tsp Ground Cumin
1 tsp Ground Mustard
3 tsp Turmeric
1 1/2 tsp Red Pepper
3 tsp Paprika
1 tsp Ground Sumac
1 tsp Ground Cinnamon
Hot Water
Preparation
* Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
* Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
* Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree.
* Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon.
* When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade.
* Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
* Pick out and discard the bones and serve over rice.
Servings
4-5
Ingredients:
3 lbs Boneless Lamb
1/4 cup Vegetable Oil
1/4 cup Cider Vinegar
3 tbsp Tamarind Pulp
1 tsp Salt
2 tbsp Vegetable Oil
1 Big White Onion
6 Garlic Cloves
2 tbsp Fresh Ginger Root
1/2 cup Vegetable Oil
3 cups Thinly sliced onions
1 tsp Ground Cumin
1 tsp Ground Mustard
3 tsp Turmeric
1 1/2 tsp Red Pepper
3 tsp Paprika
1 tsp Ground Sumac
1 tsp Ground Cinnamon
Hot Water
Preparation
* Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
* Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
* Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree.
* Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon.
* When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade.
* Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
* Pick out and discard the bones and serve over rice.
Non Veg Rice Dishes - Nawabi Mutton Pulov
Non Veg Rice Dishes Nawabi Mutton Pulov
Ingredients:
Basmati rice 325 gms.
Mutton, cut in pieces ½ kg.
Onions, sliced 3 nos.
Ginger-garlic paste ½ tbsp.
Garam masala 1 tsp.
Red chilies 3 nos.
Cinnamon 1" piece
Curd, beaten ½ cup
Green cardamom 3 nos.
Pepper 5 nos.
Cloves 5 nos.
Shahjeera ½ tsp.
Turmeric powder ½ tsp.
Saffron, in 1/4 cup milk 1 pinch
Coriander/Pudina, chopped
As required
Jardalu (apricots ) 5 nos.
Dry fruits As required
Ghee As required
Preparation:
1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.
2.Now grind the fried onions and red chilies to a fine paste.
3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste,
turmeric powder and salt.
4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook
till done.
5.Heat ghee again in another vessel, add the whole spices, fry for a while and
then add the washed rice.
6.Add salt, warm water so that comes 1½ inch above the rice and cook till the
rice is done.
7.Remove, spread out to cool and remove the whole spices.
8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked
mutton and sprinkle little garam masala.
9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11.Mix and serve hot garnished with chopped coriander & pudina.
Ingredients:
Basmati rice 325 gms.
Mutton, cut in pieces ½ kg.
Onions, sliced 3 nos.
Ginger-garlic paste ½ tbsp.
Garam masala 1 tsp.
Red chilies 3 nos.
Cinnamon 1" piece
Curd, beaten ½ cup
Green cardamom 3 nos.
Pepper 5 nos.
Cloves 5 nos.
Shahjeera ½ tsp.
Turmeric powder ½ tsp.
Saffron, in 1/4 cup milk 1 pinch
Coriander/Pudina, chopped
As required
Jardalu (apricots ) 5 nos.
Dry fruits As required
Ghee As required
Preparation:
1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.
2.Now grind the fried onions and red chilies to a fine paste.
3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste,
turmeric powder and salt.
4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook
till done.
5.Heat ghee again in another vessel, add the whole spices, fry for a while and
then add the washed rice.
6.Add salt, warm water so that comes 1½ inch above the rice and cook till the
rice is done.
7.Remove, spread out to cool and remove the whole spices.
8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked
mutton and sprinkle little garam masala.
9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11.Mix and serve hot garnished with chopped coriander & pudina.
Non Veg Rice Dishes - Mutton Pulov
Non Veg Rice Dishes - Mutton Pulov
Ingredients:
¼ kg. Mutton, small pieces
½ kg. Basmati Rice
½ cup butter/ghee
½ piece ginger
2 or 3 red chilies
½ tsp. turmeric powder
1 garlic finely chopped
3 or 4 onions, cut in small pieces
cashewnuts - about 10 pieces couple of bay leaves
3 or 4 cinnamon smashed/powdered
5 cloves, smashed/powdered
4 cardamom smashed
4 or 5 strings of Saffron
1 cup yogurt/curd
4 green chilies finely chopped
small bunch of finely chopped coriander leafs
½ lime squeezed into juice
Salt as required
To Grind:
Grind the ginger, cashew nuts, red chillies and garlic
into a fine paste using a blender/mixer.
Preparation:
Add the butter or ghee in a pan. Then add the onions
and fry onions
until golden brown and set aside.
Add the ground paste and fry in the pan with 1tsp
ghee/butter
After the oil separates from the paste, add the mutton
and fry
further.
Add little water as required for gravy consistency
Cook covered in low flame till meat is cooked
Boil rice with bay leaves in a vessel and remove when
'almost' cooked.
Add salt, drain and set aside.
Add little water to yogurt/curd if too thick.
Then take a fine piece of muslin and strain the
yogurt/curd
Add the turmeric, smashed cloves, cinnamon, cardamom,
turmeric and finely chopped green chillies. Then add
the coriander
leaves.
Add lime juice to enhance the taste and mix well.
Add curd mixture to mutton. Stir well.
Dissolve saffron in few tspns of milk and sprinkle
over half the rice
In a large pan put rice, mutton and fried onions in
alternate layers
and repeat the process till everything is put.
Add 2 tspn of ghee over the rice. Cook covered in low
flame until rice
is fully cooked .
Ingredients:
¼ kg. Mutton, small pieces
½ kg. Basmati Rice
½ cup butter/ghee
½ piece ginger
2 or 3 red chilies
½ tsp. turmeric powder
1 garlic finely chopped
3 or 4 onions, cut in small pieces
cashewnuts - about 10 pieces couple of bay leaves
3 or 4 cinnamon smashed/powdered
5 cloves, smashed/powdered
4 cardamom smashed
4 or 5 strings of Saffron
1 cup yogurt/curd
4 green chilies finely chopped
small bunch of finely chopped coriander leafs
½ lime squeezed into juice
Salt as required
To Grind:
Grind the ginger, cashew nuts, red chillies and garlic
into a fine paste using a blender/mixer.
Preparation:
Add the butter or ghee in a pan. Then add the onions
and fry onions
until golden brown and set aside.
Add the ground paste and fry in the pan with 1tsp
ghee/butter
After the oil separates from the paste, add the mutton
and fry
further.
Add little water as required for gravy consistency
Cook covered in low flame till meat is cooked
Boil rice with bay leaves in a vessel and remove when
'almost' cooked.
Add salt, drain and set aside.
Add little water to yogurt/curd if too thick.
Then take a fine piece of muslin and strain the
yogurt/curd
Add the turmeric, smashed cloves, cinnamon, cardamom,
turmeric and finely chopped green chillies. Then add
the coriander
leaves.
Add lime juice to enhance the taste and mix well.
Add curd mixture to mutton. Stir well.
Dissolve saffron in few tspns of milk and sprinkle
over half the rice
In a large pan put rice, mutton and fried onions in
alternate layers
and repeat the process till everything is put.
Add 2 tspn of ghee over the rice. Cook covered in low
flame until rice
is fully cooked .
Non Veg Rice Dishes - Mutton Briyani
Non Veg Rice Dishes - Mutton Briyani
Ingredients :
Basmathi Rice - 200 gms
Onion - 1
Tomato - 1
Coriander leaves Curry leaves,Bay leaves,
Cloves, cinnamon, Cardamom - each 2
Mutton - 100gms
To grind :
Ginger & garlic paste - 5 tsp
Green chillies -5,
coriander powder - 5 tsp,
turmeric powder -3 tsp, ½ onion. Grind separately
Cloves - 2, cinnamon - 4, Cardamom - 4, Aniseed - 4 tsp - Crush them separately.
To marinate the Mutton :
Mutton - 100 gms Curd - 250 gms Marinate the chicken in the curd adding a little salt & sugar for about 40 minutes
Preparation :
Heat some oil in a pan and add the onions and after they turn golden brown Add the tomatoes.
When they are cooked, add the spices & bay leaves. Add the green chillies & the marinated chicken After 15 minutes after adding the Mutton Reduce the flame and add the Ground pastes one by one .
Finally add the basmathi rice. & salt And add water in the ratio of 2 cups of water for 1 cup of rice.
Finally add some ghee to the rice
Tip : In pressure cooker let the rice cook for 4 whistles
Ingredients :
Basmathi Rice - 200 gms
Onion - 1
Tomato - 1
Coriander leaves Curry leaves,Bay leaves,
Cloves, cinnamon, Cardamom - each 2
Mutton - 100gms
To grind :
Ginger & garlic paste - 5 tsp
Green chillies -5,
coriander powder - 5 tsp,
turmeric powder -3 tsp, ½ onion. Grind separately
Cloves - 2, cinnamon - 4, Cardamom - 4, Aniseed - 4 tsp - Crush them separately.
To marinate the Mutton :
Mutton - 100 gms Curd - 250 gms Marinate the chicken in the curd adding a little salt & sugar for about 40 minutes
Preparation :
Heat some oil in a pan and add the onions and after they turn golden brown Add the tomatoes.
When they are cooked, add the spices & bay leaves. Add the green chillies & the marinated chicken After 15 minutes after adding the Mutton Reduce the flame and add the Ground pastes one by one .
Finally add the basmathi rice. & salt And add water in the ratio of 2 cups of water for 1 cup of rice.
Finally add some ghee to the rice
Tip : In pressure cooker let the rice cook for 4 whistles
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