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.
Wednesday, November 21, 2007
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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