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Afghani Seekh Kababs

By on April 2, 2008 in Mutton

Ingredients:

1/2 kilogram Mince (Qeema)
1 1/2 teaspoon Iodized/Refined Salt
1 teaspoon Chili Powder powder
1 teaspoon Black Pepper Powder powder
1 teaspoon Garlic Powder paste
1 teaspoon Ginger Powder paste
1 Onions (Pyaaz) chopped
2 Tomatoes (Timatar) cubed
2 Capsicum (Shimla Mirch) cubed
Oil (Tayl) for brushing as per taste

Method:

*Grind mince (Qeema) with salt, ginger, garlic, and onion
*Let it stand in a cool place for an hour
*Place in a skewer, a small ball of mince, then a cube of tomato, then capsicum
*Repeat the same arrangement again, till the skewer is half filled
*B.B.Q the meat while brushing the meat with oil.

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Dubba Mutton Gosht

By on April 2, 2008 in Mutton

Ingredients:

1½ kg mutton, cut into 1-1½ inch pieces
4 tsp slightly heaped ginger
2½ -3 tsp slightly heaped garlic
15-20 green chillies sliced lengthwise
1 large tomato, skinned and chopped
4 medium potatoes, cut into chips and fried
2 eggs
5 eggs, hard-boiled
1 tsp cumin seeds
1-1½ cloves garlic, crushed
4 medium onions, fried, drained and crushed
1 tbsp garam masala
Oil

Method:

* Boil mutton with ginger, garlic, green chillies and salt. Cook till mutton is tender and all the water evaporates. Heat a little oil. Stir in crushed garlic and cumin seeds, then add cooked mutton and mix. Add 2 lightly beaten eggs, cook and add tomato. Fry till liquid from tomato evaporates.
* Layer an oven proof dish, by putting a layer of mutton first, then sprinkle fried onions then chips and top with sliced hard-boiled eggs. Put in a hot oven for ten minutes, then serve.

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Cold Roast Mutton Platter

By on April 2, 2008 in Mutton

Ingredients:

1 kg mutton leg
12 large tomatoes
1 beetroot
few leaves lettuce
1 cucumber
2 eggs, hard-boiled
1 tsp salt
25 ml vinegar
50 g butter

Mayonnaise:
1 egg yolk
1 tsp mustard
½ tsp salt
½ tsp sugar
10 ml vinegar
50 ml olive oil

Method:

* Preheat oven to gas mark 3/160º C. Have your butcher bone the mutton leg. Roll up and tie the leg tightly with string. Melt butter in roasting pan, add salt and place the mutton in it and roast in the oven for 1 – 1½ hours, (or cover the pan and allow to cook on low heat). When done, slice the roll thinly.
* Boil beetroot and slice. Dress with half the vinegar and ½ tsp salt. Slice tomatoes and dress similarly. Slice the cucumber and shred lettuce. Slice the hard-boiled eggs.
* For mayonnaise put the egg yolk into a china/glass bowl, add mustard, salt, sugar and vinegar and mix thoroughly. Add olive oil very slowly from a height stirring vigorously until smooth and thick.
* Place mutton slices in rows in the centre of a flat serving dish, arranging the shredded lettuce around the meat and then the tomato, beetroot and egg slices, and finally place the cucumber slices outermost and cover the dish with the mayonnaise.
* Serve chilled.

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Mutton and Onion Curry with Whole Spices

By on April 2, 2008 in Mutton

Ingredients:

Mutton ½ kg
Onions 1 ½ kg roughly sliced
Coriander 1 tsp ground
Aniseed (saunf) ½ tsp
Red chilies 7 pods
Salt to taste
Cinnamon 1 piece
Black pepper 8 cloves
Yogurt 3 tbsp
Garlic 8 cloves
Ginger 1 tbsp chopped
Dried mango powder ¾ cup
Cooking oil ¾ cup

Method:

Heat oil in a pan. Add all the ingredients along with the meat. Cook on high heat and mix well. Lower the heat and cover with a lid until the meat gets tender. Stir for a few minutes, cover again and leave on low heat till oil separates. (The longer this dish is cooked on low heat the more flavor it gets.)

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Dum-Pukht Gosht

By on April 2, 2008 in Mutton

Ingredients:

Mutton 1 kg
Ilaichi 45
Onion 45 slices
Red peppers 710 whole
Yogurt ½ kg
Garam masala 2 tbsp
Salt 1 ½ tsp
Oil ½ cup
Garlic paste 1 tbsp

Method:

Put mutton, oil, onion, and red chilies in pan, mix garam masala in yogurt and pour over meat mixture. Cook (uncovered) on high heat for about 10 minutes. Add salt, ilaichi and garlic paste. Seal the pan and lid with flour (if not using pressure cooker), and cook on very low heat for 45 minutes. If water has not dried, cook on high heat till it does and only thick gravy is left. Do not stir hard. Serve garnished with coriander.

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Shahi Qorma

By on April 2, 2008 in Mutton

Ingredients:

Mutton 1 kg
Dried red chilies 6 finely powdered
Coriander powder 2 tsp
Yogurt 1 cup
Almonds 8 blanched and cut into slices
Ginger and garlic paste 1 ½ tbsp
Onion 1 large finely sliced
Small cardamoms (choti ilaichi) 6
Black cumin ½ tsp
2 drops of rose water or pinch of saffron
Garam masala 1 tsp (whole mixture)
Salt to taste
Dalda or your choice of Banaspati / Ghee 1 cup

Method:

*Heat banaspati in a heavy based pan; add the onions, fry over medium heat until the onions become pale golden. Remove from banaspati and grind them. In a separate bowl mix mutton with coriander, ginger, garlic and red chilies.
*Add the mutton mixture along with the yogurt to the ground onions. Mix well, heat banaspati and transfer this mixture to it. Stir for a few minutes and cover with a lid. Leave to cook on low heat 35 – 45 minutes, until the mutton is tender and all the water has dried.
*Add almonds and stir for a while, then add cardamoms, black cumin, rosewater or saffron, simmer for 30 minutes. The gravy will thicken and banaspati will separate.

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Mutton Korma

By on April 2, 2008 in Mutton

Ingredients:

Boneless mutton ½ kg
Cumin ½ tbsp
Coconut paste ½ cup
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Onions (finely chopped) 1 cup
Poppy seed paste ½ cup
Coriander powder 1 tbsp
Red chili powder ½ tbsp
Red chili powder ½ tsp
Turmeric powder ½ tsp
Bay leaves 2
Cloves 6-8
Green elaichi 6-8
Nutmeg powder a little
Cinnamon sticks few
Oil 4 tbsp
Salt to taste

Method:

Dry cloves, elaichi, jeera, cinnamon sticks and nutmeg powder are to be roasted and then ground to a fine paste. Heat some oil in a saucepan; add bay leaves and chopped onions and sauté. When the color of the onion changes to brown, ginger and the garlic paste needs to be added. Put in the boneless mutton and stir; mix in the ground masala, turmeric and red chili powder. Pour some water, add salt to taste and boil till the mutton becomes tender. Add the paste of poppy seeds, coconut paste along with the roasted coriander powder. Boil for another ten minutes. Garnish with coconut paste and serve hot.

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Bhojelo Gosht

By on April 2, 2008 in Mutton

Ingredients:

Mutton 1 kg
Garlic/ginger paste 2 tsp
Fresh ginger (sliced) 1 inch piece
Cumin (whole) 1 tsp
Coriander seeds 2 tbsp
Pepper 4
Red chillies powder 1 tsp
Sugar 1 tsp
Salt 1 tsp
Raw papaya (peeled and crushed) 50 gms
Vinegar 2 tbsp
Sauce 1 tbsp
Oil 3 tbsp

Method:

Clean the fat from the meat, wash it and make1 inch pieces of it. Make paste of all the ingredients and rub it on meat pieces placed in a bowl. Now marinate the meat in refrigerator for few hours. Now prepare the Bar-B-Q by burning coal in it and cook this meat on coals in such a way that it is completely done and is also golden brown. Cook for 20 minutes. Garnish the “Bhojelo Gosht” with salad, onion, and tomato and serve hot.

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Safaid (white) Mutton Gosht

By on April 2, 2008 in Mutton

Ingredients:

1 kg mutton, cut into 1 to 1½ inch pieces
1½ tsp ginger paste
1½ tsp garlic paste
½ tsp green chili paste
1 small onion, sliced
milk of 1 large coconut or 50 g instant coconut powder
225 g potatoes, quartered
6 tbsp oil or ghee
50 g cashew nuts or almonds, peeled
50 g almonds, peeled
50 g peanuts, peeled
1 tbsp poppy seeds
Salt to taste

Method:

* Finely grind the cashew nuts, almonds, peanuts and poppy seeds and keep aside. Heat 2 tbsp oil/ghee in a saucepan, add mutton, ginger, garlic and green chili paste, salt and 1 cup of water. Mix well and simmer till mutton is almost tender. Remove from heat and keep aside.
* In a separate saucepan heat 4 tbsp oil and fry the ground nuts on low heat. Sprinkle water and stir continuously to prevent burning, fry till masala changes color to a light pink (about 10 minutes).
* Add potatoes and continue frying for another 5 minutes. The curry will give off an aroma when it is cooked. Add mutton and coconut milk and let the mutton curry cook till the gravy is thick.
* Serve with white bread.

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Baked Mutton Leg

By on April 2, 2008 in Mutton

Ingredients:

1 mutton leg (cut in six pieces)
5 large onions (finely chopped)
6 small potatoes (finely chopped)
2 capsicums
(finely cut into rings)
3 tbsp ginger paste
4 tbsp papaya paste
2 tsp all spice powder
2 tsp red chili powder
2 tsp green chillies paste
1 tsp Kashmiri chili powder
4 tbsp cornflour
2 eggs, boiled
4 tbsp cooking oil
2 tsp black pepper
Salt to taste

Method:

Mix all the ingredients together except eggs, onion, capsicums and potatoes.

Before putting this mixture over the meat, pierce it with a fork or a knife, so that the mixture can penetrate.

Set it aside, preferably in the refrigerator, for six hours.

In a baking dish, put the leg pieces one by one and pour the mixture in which the meat was marinated over them.

Make sure that there is a uniform layer of marinate mixture under and around the meat. The vegetables should also be spread evenly on the dish.

In a preheated oven, bake at medium heat for about 45 minutes to an hour.

To serve, place in a serving dish and place the vegetables and marinate mixture all around.

Garnish with slices of boiled eggs.

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Fried Mutton Kidneys

By on April 2, 2008 in Mutton

Ingredients:

Mutton kidneys 12 each cut into half
Red chilies ½ tsp coarsely ground
Black pepper ½ tsp ground
Ginger and garlic paste 1 tbsp
Salt to taste
Fresh coriander 1 bunch finely chopped
Green chilies 2 finely chopped
Lemon 2
Cooking oil ½ cup

Method:

Rinse the kidneys thoroughly with salt and garlic water. Heat oil in a frying pan until it is very hot, and then add kidneys, ginger and garlic paste and slat to it. Quickly cover the frying pan because the kidneys will immediately splutter. When the water has evaporated add all the spices and stir until it gives off aroma (this indicates that the spices have been roasted). Squeeze lemon juice on it, cook for a minute. Remove from heat and serve.

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Mutton Leg Roast

By on April 2, 2008 in Mutton

Ingredients:

Leg of mutton 1 ½ kg (middle bone should be cracked and fat removed)
Soya sauce 1 tsp
Juice of lemons 4
Vinegar 2 tbsp
Cumin seeds 1 tsp (roasted and ground)
Powdered black pepper 1 tsp
Salt to taste
Cooking Oil 3 tbsp

Method:

Prick the leg of mutton with a fork and mix all the ingredients (except for oil) and leave it to marinate for about 1 ½ hour. Put the leg in a big pot and cover. Let it cook till all the juice dries up. Add the oil to it and in case it is not tender, add half a cup of warm water and leave it covered for a while till it is done. Serve it on a plate or dish garnished with lettuce and cucumber, spoon the remaining sauce from the pot on top of the roast.

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Roasted Mutton Leg

By on April 2, 2008 in Mutton

Ingredients:

1 kg mutton leg
25 g meat kachri / tenderizer
350 g yogurt
½ kg small potatoes whole
4-6 large tomatoes whole
4 large capsicum whole
100 ml oil or ghee
200 ml water
Salt and pepper to taste

Method:

* Fork the leg of mutton. Rub mutton with meat tenderizer and set aside for an hour or two.
* Heat oil or ghee in a pan and fry the meat till it is reddish brown. Remove meat, fry potatoes, capsicum and tomatoes, separately in the same pan. When the meat has become cold, apply paste of whipped yogurt, salt and freshly ground pepper.
* Place in the same pan with oil, add ½ cup water, cover and simmer till done.
* Add the fried vegetables and simmer for a few minutes.
* Serve immediately.

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Spicy Chops

By on April 2, 2008 in Lamb, Mutton

Ingredients:

Mutton or Lamb Chops 1 kg
Red chilies 8 whole
Whole black pepper corns 1 tsp
Cloves of garlic 12
Ginger 1 small piece
Lemons 2
Onions 1 medium size, sliced
Green chilies 2 finely chopped
Fresh coriander 1 bunch finely chopped
Salt to taste
oil for cooking

Method:

Grind red chilies, black peppercorns, garlic and ginger to a smooth pate. Heat oil in a pan, golden fry the onions. Add salt and chops, cover and cook on low heat. When the chops get tender add the chilies and garlic and ginger paste to it and stir. Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes. Sprinkle chopped coriander and green chilies on top before serving.

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Mutton Chop

By on April 2, 2008 in Mutton

Ingredients:

10 to 14 pieces of mutton chops
1 1/2 cup yogurt
1 tsp salt
1 1/2 tsp red chillies
1 tsp coriander powder
1 tsp all spice powder
1 tsp green chilies (chopped)
2 tsp tomato paste
1 tbsp ginger/garlic paste
1 tsp meat tenderizer powder/ raw papaya paste
Juice of two lemons
½ cup oil
½ tsp black pepper powder

Method:

Mix all the ingredients in yogurt except black pepper powder.
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Marinate the chops in this mixture for at least five hours.
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In a deep pan, heat oil and one by one put the chops in the pan. Avoid putting in the mixture as much as possible.
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Fry chops for about five to ten minutes and then add the marinate mixture.
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Cover and cook on medium heat for about 15 minutes, turning the chops a few times.
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When almost cooked, uncover and fry them till they are golden brown in colour. Sprinkle some black pepper powder and serve hot.

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Mutton Jalfrezi

By on April 1, 2008 in Mutton

Ingredients:

1 kg mutton, cut into cubes
1 stick cinnamon
2-3 cloves
1-2 cardamoms
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, cubed
2 capsicums, cubed
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 cup yogurt
2 tbsp garlic, chopped
2 tbsp ginger, chopped
4 tbsp oil
3 tbsp chopped coriander leaves
Salt to taste

Method:

Grind cinnamon, one clove and a cardamom together. Mix with some salt and rub this on the meat. Set aside for 15 minutes
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Cook the meat in a pressure cooker till soft. Drain and set aside
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In a cooking pot put one tbsp oil, fry green chillies, half of sliced onion, ginger and garlic.
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When the onion turns translucent, take it out and blend to a smooth paste with the yogurt and remaining cinnamon, clove and cardamom
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Heat the remaining oil and fry the onion, capsicum and tomato cubes. Remove and keep aside. Add the blended paste to the oil and fry till the oil starts leaving the sides of the mixture
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Add chili powder, salt, coriander, cumin and turmeric powder and fry for a minute. Now add the cooked meat and mix well. Add a little water if it is too dry and cook for five minutes so that all the flavors blend together
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Mix the fried onions, capsicums and tomatoes and take them off the heat soon so that vegetables don’t become too soft
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Garnish with chopped coriander leaves to serve

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Sindhi Gosht

By on April 1, 2008 in Beef, Mutton

Ingredients:

Boneless meat mutton or beef 1 kg

Marinate for 4 hours with:
Salt 1 ½ tsp
Chili powder 1 tbsp
Zeera powder 1 tbsp
Dry dhania powder 1 tbsp
Ginger and garlic paste 1+1 tbsp
Onions 2 chopped
Vinegar ¾ cup

Method:

Cook the meat with little water when tender, add 1-cup ghee. Let it cook well until the ghee starts coming out. Add saunf1 tbsp+ crushed red chilies 1 tbsp, add ¼ cup water. Keep it on the stove for a few minutes.

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Meat with Spinach

By on April 1, 2008 in Beef, Mutton

Ingredients:

Mutton or beef ½ kg
Spinach ½ kg
Soya (dil) 2 bunches
Fenugreek (methi leaves) 6 bunches
Green chilies 4
Butter or cream
1 tbspSalt to taste
Red chili powder 1 tsp
Turmeric powder ½ tsp
Ginger and garlic paste 1 tbsp
Banaspati Ghee or Cooking Oil 1 cup

Method:

Clean and cut spinach and wash to get all the grit and dirt out. In a pan add meat, spices, garlic, ginger, spinach, banaspati and cook on low heat with out water. When meat becomes tender and water evaporates, add butter and green spices and let it simmer till banaspati separates.

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Dum ka Gosht

By on April 1, 2008 in Beef, Mutton

Ingredients:

Beef or Mutton Boneless 500 gms

For Marinade:
Onion thinly chopped 2
Ginger garlic paste 2 Tbsp
Raw Papaya ground 1 Cup
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao

For Baghar:
Oil 1/2 Cup
Onion thinly sliced 1

To Garnish:
Green Chillies chopped 2-3
Coriander leaves 1/2 bunch

Method:

* Mix onion, ginger garlic paste, raw papaya, salt, red Chillies powder, Turmeric powder in beef & put it in the refrigerator for marination for over night.
* Burn coal on fire very well.
* In a pan put the marinated beef mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
* After that remove coal & cook on low heat until beef is tender. In needed put some water to cook.
* When beef is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
* Pour this baghar on beef & mix it. Take out in a dish.

Garnish with coriander leaves & green chillies.

Serve with hot nan & onion rings mixed with lemon juice & salt.

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Hyderabadi gosht

By on April 1, 2008 in Mutton

Ingredients

1 kg mutton
1 cup oil
1 tsp cumin seeds
1 tsp garlic paste
2 tsp coriander powder
2 tsp red chillies powder
3-4 onion slices
4 cloves
4 cardamoms
10 black peppers
Salt to taste
A pinch of turmeric powder
Ginger slices for garnishing

Method

Heat oil in a pan, add all the spices and cook for a while and then add the meat.Cover the pan and cook on low heat. When tender, add onion and tomato slices and mix well.Cook for three to four minutes and serve.

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Dilpasand korma

By on April 1, 2008 in Mutton

Ingredients

1/2 kg mutton
1/2 cup coconut paste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 cinnamon stick
1 pinch nutmeg powder
1 tsp red chili powder
1 tbsp garlic-ginger paste
1 cup onions, finely chopped
1 tsp roasted coriander powder
2 tbsp poppy seed paste
3 bay leaves
4 green cardamoms
4 tbsp oil
6 cloves
Salt to taste

Method
Dry roast the cloves, cardamom, nutmeg powder, cumin seeds, cinnamon stick and grind into a fine paste. In a pan or a pressure cooker, heat oil and add bay leaves and chopped onions to it. Once the onions are golden-brown, add the ginger-garlic paste, mutton pieces and fry for a while. Now add grounded masala paste, turmeric powder, red chillies powder and some water. Sprinkle salt, cover the pan and cook for a while. Once the mutton is tender, add the poppy seed paste, coconut paste and coriander powder. Add more water if the gravy is too dry, and cook on low heat for another 10 minutes. Serve hot.

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Fried Mutton Chops

By on April 1, 2008 in Mutton

Ingredient

1 kg mutton chops
6-8 garlic cloves
1/4 tsp cinnamon powder
1/4 tsp chili powder
1 tsp salt
1 tsp flour
3 eggs
1 cup oil
1 cup bread crumbs

Method
Boil chops in one cup of water with salt, garlic cloves until half done. Dry water, remove from heat and cool.

Mix red chili powder, cinnamon, cardamom and salt with flour.

Beat flour mixture into eggs.

Dip chops into eggs, coat with breadcrumbs and deep fry in hot oil until golden brown.

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Asian Style Meat Chops

By on March 30, 2008 in Mutton

Ingredients:

3 tablespoons soy sauce
1 1/2 tablespoon vinegar
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes or hot sauce
2 tablespoons oil
4 boneless chops (lamb)
1 clove garlic chopped

Preparation:

Combine soy sauce, vinegar, red pepper and brown sugar in a small cup. Heat oil in skillet and cook chops about 4 minutes on one side or until well browned, flip and cook a few more minutes to brown other side.
Remove from pan.
Cook garlic in pan to brown and then add soy mixture, letting boil rapidly a few minutes.
Add chops to pan and cook and turn in the sauce a few more minutes.

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Fried Dahi Chops

By on March 30, 2008 in Mutton

Ingredients:

Chops 8 (Pound Lightly)
Yogurt 2 Cups
Onion 2 (Finely Sliced)
Cooking Oil 1 Cup

For Paste To Coat The Chops
Garlic 4 Flakes
Ginger 2″ Piece
Fresh Coriander Leaves 1 Small Bunch
Green Chillies 4
Red Chillies 2
Turmeric Powder 1/2 Teaspoon
Pepper Corns 6
Salt To Taste (Make a fine paste of all these ingredients)

Preparation:

Fry the sliced onions in two tablespoons cooking oil till they get brown and crisp.
Coat the chops with the yogurt and masala paste.
Soak them for two hours.
Then heat six tablespoons cooking oil and fry the chops till they get tender and brown.
Garnish them with brown and crispy onions and serve hot.

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Mutton Chilli Fry

By on March 30, 2008 in Mutton

Ingredients:

Mutton: 1/2 KG (Boneless)
Onion: 2 (Finely Sliced)
Green Chillies: 6 (Slitted)
Red Chillies: 4 (Broken Into Bits)
Turmeric Powder: 1 Teaspoon
Salt to Taste
Tamarind Water: 1/2 Cup
Cooking Oil: 4 Tablespoons

Preparation:

Put all the above ingredients except tamarind water and cooking oil in a vessel and cover tightly.
Cook without adding water on a slow fire till the mutton is tender.
Then add the tamarind water and let it dry.
Now put cooking oil and fry the mutton to a nice brown color.
Serve hot with chappati or naan.

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Green Masala Chops

By on March 30, 2008 in Mutton

Ingredients:

chops of mutton 11 -16
mint leave 1 bunch
green chili 11
coriander leaves 1 bunch
water for boiling chopped 6 cup
salt according to taste
ginger and garlic 1 tea spoon
black pepper 1 tea spoon
egg 2 well beaten
bread crumbs according to need
oil for deep frying

Preparation:

Blend all green masala ingredient in a blender by adding salt and black pepper in water.
Now put this mixture in a skillet and then add 5 cups of water and chops.
Bring to boil on a medium heat, until chops become tender.
Now beat egg with salt and black pepper.
Now dip the chops in beaten egg mixture and then in crumbs
Make the oil hot in a pan , and deep fry all the chops until it become golden.

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Malai Mutton

By on March 30, 2008 in Mutton

Ingredients:

750 gms boneless mutton cut into 1″inch cubes
2 tbsp lemon juice
1/2 cup thick dahi (curd)
3 tbsp Malai(thick cream)
1/2 tbsp nutmeg powder(jaiphal)
1/2 tbsp choti elaichi(green cardamom)
1 1/2 tsp ginger paste

1 1/2 tsp garlic paste
1 tsp garam masala
1/2 cup finely chopped coriander leaves
1 tbsp oil
2 onions finely sliced
1 tsp zeera(cumin seeds)
salt to taste

Preparation:

1. Mix the boneless mutton cubes with the lemon juice and salt and leave aside for 2 hours
2. Mix the mutton with ginger paste, garlic paste, Dahi, malai, nutmeg powder, elaichi powder and salt. leave to marinate overnight.
3. Heat oil in a heavy bottomed pan and add zeera. when it splutters, add the mutton with the marinate. cover and simmer until just tender.
4. Add the sliced onions, garam masala and fresh coriander leaves. Cook for 1015 minutes on a medium flames.
5. Serve hot with parathas.

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Spicy Trotter ( Goat Feet)

By on March 30, 2008 in Mutton

Ingredients:

6 goat’s feet, cleaned and washed (Trotter)
2 tablespoons ginger garlic paste
1/2 teaspoon black pepper
2 inches cinnamon sticks
2 green cardamoms
2 cloves
4 whole black peppercorns
2 tablespoons oil
1 medium onion
2 spring onions
4 green chilies
1/2 teaspoon turmeric powder
1 teaspoon sambhar powder
2 teaspoons red chili powder
1/2 teaspoon garam masala powder
1 tablespoon chopped fresh mint leaves
3 tablespoons chopped fresh coriander leaves
3 tomatoes, chopped
salt


Preparation:

Marinate the goat feet with the ginger garlic paste. Place them in a pressure cooker with the cinnamon, cloves, cardamoms, black peppercorns, pepper powder and 1 tablespoons oil. Cover with enough water{should be at least 2 inches above the level of the goat feet}. Cook for about 50 minutes or till they are tender. Heat oil in a pan. Toss in the onions and spring onions. Stir fry until the raw smell is gone and they change color. Add chopped green chillies and all the spice{masala} powders. Mix well. Add chopped tomatoes and cook until the mixture is pulpy. Add the chopped mint and coriander leaves along with salt to taste. Mix well. Pressure cook for another 50 minutes or until tender. Serve in soup plates with crisp bread rolls and spring onions.

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Creamy Qeema Cutlets

By on March 30, 2008 in Mutton

Ingredients:

250 g kheema (mutton mince)
100 g maida
(all purpose) flour
100 g oil
250 ml milk
50 g onions
1 tbsp ginger garlic paste
2 bunches cilantro
1 egg
200 g bread powder
100 g green chilies
A pinch of turmeric
2 tbsp chili powder
Salt to taste

Preparation:

Place the kheema in a cooker and pressure cook for few minutes. Heat oil in a pan, add chopped onions, chili powder, ginger garlic paste, turmeric and fry for 2-3 minutes.
Then add kheema and cook until it gets separated.
Heat oil in a separate pan, fry the maida flour for 2 minutes. To this, add warm milk and cook until it thickens and looks like mash potatoes.
Then add kheema mixture to the maida with salt and remove from heat.
Make round balls and press to an oval shape, apply beaten egg and then bread powder and deep fry in oil until they are brown.
Serve with onion and cucumber pieces.

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Sheik El Mehshihttp://www.pakirecipes.com/recipes/recipes.php?rid=817

By on March 30, 2008 in Mutton

Ingredients:

750 gms. aubergines, baby or oval
1 tbsp. butter or oil.
For the Stuffing
1 onion, chopped
1 tbsp. butter
200 gms. mince lamb
1 tsp. cumin
1 tsp. allspice
salt and pepper to taste
2 tbsp. pine nuts

For the Sauce
1 cups hot water
75 gms. tomato paste
tsp. white pepper
tsp. black pepper

To Garnish
2 medium sized tomatoes, sliced.

Preparation:

Preheat the oven to 200C.
Peel strips of skin of the aubergine.
If preferred, leaving the neck of the aubergines on.
Heat some of the butter or oil in a pan and fry the aubergine until browned, then lift out and set aside.
Prepare the Stuffing
Heat the butter in the same pan, add the onions and fry them until brown.
Add the minced meat, season with the cumin, all spice, salt and pepper and then add the pine nuts.
Slice open the aubergines and fill them with the meat and onion mixture.
Place them in an oven proof pot or dish.
Heat water in a separate pot and add the tomato paste.
Let it boil and carefully pout it over the stuffed aubergines.
Season with salt and both peppers.
Top each aubergine with a slice of tomato, then place in a preheated oven until for 25 min. or cook on a low heat until aubergine is just tender but not soft.

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Kufta Kebabs

By on March 30, 2008 in Mutton

Ingredients:

1 kg. mutton, diced
1 onion, large, diced
3 tbsp. coriander leaves, chopped
1 tbsp. ginger juice
1 tsp. ground black pepper

1 tsp. chili powder
1 tsp. chili powder
1 tsp. mixed all spices
1 tsp. salt

Preparation:

Combine mince meat, diced onions, coriander leaves, ginger juice, pepper, chili powder, mixed spices and salt.
Mix well and shape onto skewers, like sausages.
Place skewers over hot coals or under hot grill or bake in a preheated oven 200F for 30 min.
To serve, garnish with tomato slices, onion rings and lemon wedges.

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Manpasand Kababs

By on March 30, 2008 in Mutton

Ingredients:

1 kg. boneless mutton, washed and cut into 2 cubes
2 piece ginger
4 flakes garlic
100 gms. almonds (blanched)
coconut
tsp. saffron essence
1 tbsp. poppy seeds

4 egg whites (beaten stiff)
2 tbsp. garam masala
1 tbsp. coriander
2 tbsp. flour
tsp. each of grated nutmeg and mace
1 tbsp. cumin seeds
salt and chili powder to taste.

Preparation:

Grind the onion, ginger and garlic to a paste.
Also grind the almonds, coconut and poppy seeds separately to a smooth paste and mix in the essence, egg whites, flour and little salt.
Blend all the spices and the rest of the salt into the onion paste.
Rub the paste well on mutton cubes and set aside for 1 hour.
Then sprinkle a little hot water on top and cook over a slow fire till quite tender and fry.
Remove from fire and cool.
Now richly coat each piece of mutton with the almond mixture and deep fry over a slow fire till golden brown.

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Mutton Lal Kila

By on March 30, 2008 in Mutton

Ingredients:

Rice 3/4 kg
Mutton 1 kg
Chilly powder 2 tsp
Black Pepper 8
Ginger/ Garlic 2 tsp
Haldi 1/2 tsp
Yellow color 1/4 tsp
Papaya 1 tbsp
Curd 1 cup
Oil 1 cup
Salt 1 tsp
Blended Tomato 3 4

Coriander leaves 1/2 bunch chopped
Onion Brown 1 cup
Aloo Bukhara 8 10
Potatoes 3 4 fried
Whole mixed Spices
Egg boiled 2 3
Black Zeera 1 tsp
Zeera 1 tsp
Choti Ilachi 3 4
All spices 1 tsp
1″ piece Cinnamon

Preparation:

Marinate meat with papaya, ginger / garlic and salt for an hour. Heat oil and fry onion crisp and remove. In the same oil fry whole spices add haldi, chilly powder, zeera and the marinated meat. Mix tomatoes and cook till thick gravy remains and meat done. Boil rice till half done with salt to taste.In a pan, spread meat mixture, pour on this curd, place potatoes, aloo Bukhra, spread rice over this, sprinkle yellow color, spread boiled eggs all spices, coriander leaves, spread with remaining rice and put on dam. Do not spoil the layers. Dish out biryani with a flat spoon. Serve hot with raita and kachomber.

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Dilpasand Mutton

By on March 30, 2008 in Mutton

Ingredients:

1/4 cup oil
500 gms mutton cubed
l/2 cup onions finely chopped
l tsp salt
8 green cardamoms
l & 1/2 cups yogurt whipped
6 cloves

2 tsp red chilly powder l/4 piece of nutmeg
2 tsp coriander powder
2 pieces of mace
l tsp kewra
l small stick of cinnamon
l/2 tsp saffron soaked in a l/4 cup of milk
l tsp ginger / garlic

Preparation:

Heat the oil and fry the onions till they are light golden in color. Remove with a slotted spoon and grind them together with the cardamoms, cloves, nutmeg and mace. Reheat the oil, put the cinnamon, ginger / garlic, mutton pieces and salt. Fry till the meat is light brown. Mix the ground onion mixture with the yogurt, red chilly powder and coriander powder. Add this to the meat and let it cook over a low heat till the meat is tender. If required, add 1 cup of water to make gravy. Sprinkle the kewra and saffron on it and let it simmer for approximately 5 10 minutes till the oil floats on top.

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Dum Ka Gosht

By on March 30, 2008 in Mutton

Ingredients:

1/2 cup yogurt whipped
1/8 piece of nutmeg ground
2 inch piece of papaya with peel ground
1 tsp ginger/ garlic
1/2 tsp all spice
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp red chily powder
2 tbsp lemon juice
4 almonds ground
1/2 tsp poppy seeds grind1/2 tsp sesame seeds finely
1 tbsp coconut dessicated

1/2 tsp cumin seeds
Coal small piece
500 gms mutton cut into pieces with bones
1 onion sliced
1/4 cup oil
1 tbsp fresh coriander leaves chopped
1 tbsp mint leaves chopped
1 tbsp spring onion chopped

Preparation:

Mix the first 14 ingredients, i.e. from the yogurt to the cumin seeds. Apply this mixture all over the meat pieces and let it marinate for 2 hours. Then fry the onions in the heated oil till they are light golden. Add the meat to the onions and stir occasionally. Cook till the meat is tender and flakes off slightly. When the oil floats on top, give dum of coal i.e put the piece of coal directly on a flame. When it becomes red put it on a small piece of roti or bread or a small receptacle made of aluminum foil. Place this in the pan containing the food. Pour 1 tsp. of oil on the piece of coal. Immediately cover the pan with a lid for 5 minutes.This gives the food a barbecue flavor. Garnish with the coriander, mint and spring onion. Serve with hot rotis and lemon slices.

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Dahi Chops

By on March 30, 2008 in Mutton

Ingredients:

Chops 1 kg
Ginger/ garlic 1 tsp
Salt 1 tsp
Chilly powder 1 tsp heaped
All spice 1 tsp
Onion fried 1
Oil 1/2 cup

CURD MATERIAL
Curd 1 cup
Salt 1 tsp
Garlic 1 tsp
Zeera roasted and pounded 1 tsp
Coriander leaves chopped 2 tbsp
Green chillies 2 chopped

Preparation:

Heat the oil in a saucepan. Add the cardamoms and onion. When the onion is slightly golden in color, add the remaining gravy ingredients,except the water. Stir and fry till the oil separates. Add the water. When it comes to a boil, gently lower the koftas or meat balls into it. Simmer over a low heat till the oil floats to the top.

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Handi Gosht

By on March 30, 2008 in Mutton

Ingredients:

Mutton 1 kg
Onion chopped 1
Ginger/ garlic 1 tsp
Oil 1/2 cup
Chili powder 2 tsp
Haldi 1 tsp
Curd 1/2 cup Salt 1 tsp leveled
All spice 1 tsp
Bari ilachi 1
Cinnamon 1
Cloves 2
Black pepper 4
Choti ilachi 2
Wheat flour 2 tbsp heaped mixed with 1/2cup water

Preparation:

Heat oil in a handi and fry chopped onion. When onions turn golden add whole spices and rest of masala. Add in mutton and bhuno well. Add in curd and fry. Then add 2 cups water, cover and cook till meat tender. After that add flour mixture and cook for 1520 minutes on slow heat. Lastly add all spice and put on dum till oil floats on top.

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Kashmiri Raan

By on March 30, 2008 in Mutton

Ingredients:

1 tbsp poppy seeds
4 cloves
2 tbsp dessicated coconut
3 pieces of mace
2 onions chopped
1/2 nutmeg
2 tsp ginger/ garlic paste
2 tsp red chilly powder
15 almonds blanched and chopped
2 tsp salt2 sticks cinnamon
1 tbsp aniseed
6 green cardamoms
1 kg. 500 gms leg of lamb
3 black cardamoms
1/2 cup oil
1 cup yogurt
4-5 cups of water

Preparation:

Place all the ingredients, from the poppy seeds to the aniseed, in a blender and blend to a smooth paste. Then prick the leg of lamb, with a fork, on all sides. Cover the lamb well with the paste. Heat the oil, put the leg inside and fry it on all sides. Now add the water and continue cooking till the leg of lamb is tender and the oil floats on top. It takes about 1 & 1/2 hour for the leg to get tender.

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Delhiwala Qourma

By on March 30, 2008 in Mutton

Ingredients:

1/4 cup oil
500 gms mutton cubed
l/2 cup onions finely chopped
l tsp salt
8 green cardamoms
l & 1/2 cups yogurt whipped
6 cloves

2 tsp red chilly powder l/4 piece of nutmeg
2 tsp coriander powder
2 pieces of mace
l tsp kewra
l small stick of cinnamon
l/2 tsp saffron soaked in a l/4 cup of milk
l tsp ginger / garlic

Preparation:

Heat the oil and fry the onions till they are light golden in color. Remove with a slotted spoon and grind them together with the cardamoms, cloves, nutmeg and mace. Reheat the oil, put the cinnamon, ginger/ garlic, mutton pieces and salt. Fry till the meat is light brown. Mix the ground onion mixture with the yogurt, red chilly powder and coriander powder. Add this to the meat and let it cook over a low heat till the meat is tender. If required, add 1 cup of water to make gravy. Sprinkle the kewra and saffron on it and let it simmer for approximately 5 10 minutes till the oil floats on top.

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Mutton Pulao

By on March 30, 2008 in Mutton

Ingredients:

12 kilogram lamb meat on the bone
2 teaspoons black peppercorns
2 teaspoons cumin seeds, zeera
10 cloves
2 1inch piece cinnamon sticks
2 teaspoons coriander seeds seeds
2 bay leaves (taze patta)
8 black cardamoms (bari Iliachi)

1 inch piece gingerr cut into pieces
5 garlic cloves, skinned
400 grams rice, basmati
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons salt
2 onions cut in thin slices
12 cup ghee or oil

Preparation:

1. Wash the meat thoroughly under cold water tap. In a large heavy based saucepan, put meat, 1 teaspoon black pepper corns, 1 teaspoon cumin seeds, 5 cloves, 1 inch piece cinnamon, 1 teaspoon coriander seeds, 2 bay leaves, 4 big cardamoms, 1 teaspoon salt, onion, ginger, garlic and enough water to cover the meat 2 inches.
2. Bring to boil and skim off any scum that rises to the top. Reduce heat to low, cover and allow simmering gently for 40 to 45 minutes until the meat is tender.
3. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak the rice in plenty of water for 30 minutes.
4. Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.
5. Heat ghee or oil in the heavy base skillet; add the remaining onion and stirring frequently fry to a golden color.
6. Add remaining 1 teaspoon black pepper corns, 1 teaspoon cumin seeds, 5 cloves, 1 inch piece cinnamon, 1 teaspoon coriander seeds, 2 bay leaves, 4 cardamoms and fry for few seconds. Add meat, ginger and garlic paste, stirring frequently, fry this over medium heat for 5 to 8 minutes or until the meat turns a rich golden color.
7. While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to require.
8. Add stock to meat and bring to boil. Drain the rice in a sieve and let it stand for a minute or two. Add rice to the stock and boil for 58 minutes or until rice are 34 cooked. Cover with a tight fitting lid, reduce heat to very low and allow cooking for another 710 minutes or until rice is tender.
Fluff up the rice with a fork, and then transfer it into to a serving dish.

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Mutton Chops In Garam Masala

By on March 30, 2008 in Mutton

Ingredients:

1Kgmutton chops,trimmed
8 medium onions chopped
4 tomatoes chopped
2 potatoes peeled,halved (optional)
2 cups curd beaten well
1tbsp chilly powder(less or more as per taste)
1 tsp aniseed (saunf)
1tsp poppy seeds(khus khus)
1 tsp coriander seeds
1 tsp cumin seeds (jeera)
2 tsp ginger garlic paste
1 tsp green chili paste
8 cardamoms (small elaichi)
8 cloves
9 peppercorns
chopped coriander leaves for garnishing
1/4 cup oil/ghee
salt to to taste
1 tbsp garam masala powder
1 tsp turmeric
1 tbsp sugar

Preparation:

Add curd, ginger garlic paste,chili powder,turmeric,salt, sugar and garam masala to mutton chops. Marinate for minimum 1/2 hour.
Heat 2 tbsp. oil. Add all spices. Brown. Add onions, brown. Add tomatoes and cook till oil shows. Cool and liquidize (optional). Heat remaining oil in pressure cooker and add the chops. Fry till oil separates from spices.Add Onion tomato mixture, potatoes and one cup HOT water. Check salt.Bring to pressure and cook for 15 to 20 minutes. Cool. Pour in serving dish and garnish with coriander leaves leaves (finely chopped). Serve with hot chapatis/phulkas/brown rice.
For light gravy more water may be used.

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Nargisi Kofte

By on March 30, 2008 in Mutton

Ingredients:

Oil l/2 cup
Salt l tsp
Chilly powder l tsp heaped
Water l & l/2 cup
Dhania l tsp
Curd 1 cup beaten
Ginger/ garlic 1 tsp
Haldi l/2 tsp
Onions l/2 cup brown and grind

FOR KOFTA:
Mince l/2 kg
Ginger/garlic l tsp
Small ilachi 2
Chane ki dal l/2 pao or l/2 cup
Cinnamon 1 piece
White zeera 1 tsp
Salt l tsp
Cloves 3
1 Onion medium raw
Chilly powder 1 tsp
Black pepper 5
Eggs boiled 56
Red Chilly whole 5
Bari ilachi
l Egg

Preparation:

Heat ghee or oil and add water with all curry masala and curd Fry well and add brown grinded onion. Fry well by sprinkling little water and than add about 1/2 cup water and cook till slightly thick gravy remains.

FOR KOFTA:
Cook mince meat with all the kofta’s ingredients and 1 cup water till water dries off completely. Cool and grind to a fine paste and add 1 beaten egg and a tbsp of water, mix well. Cut boil eggs into half and take little portion of the mince meat and put a piece of boiled.egg on it. Shape it into kofta and fry till golden brown. Before serving put the curry on the serving dish and put koftas in it.

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Gosht Khara Masala

By on March 30, 2008 in Mutton

Ingredients:

Mutton 1 Kilo boneless cut into pieces, Yogurt 1 Kilo, Tomatoes 1/2 Kilo cut in small squares, Onions 1/2 Kilo in small pieces, Cumin Seeds 1t, Black Pepper 10-12,Ginger 1T & garlic 45 pieces
Red Peppers 1215, Salt 11/2t, Pomegerenate seeds 1t, Sabat Sookha Dhaniya 1T, Oil 1/2 cup, Cinnamon sticks 2, Bari Illaichi 2, Har Mirch 34 cut seeds removed.

Preparation:

Mix Salt, cumin seeds, ginger, garlic & Sookha Dhaniya in yogurt and whip really well, pour oil and put mutton in the mixture, heat for about 1520 minutes until meat is tender and the oil can be seen separately, simmer on low heat while turning the mixture for 5 minutes, next put in all the spices,onions & tomatoes and simmer on low heat until onions and tomatoes are cooked for about 1520 minutes. Garnish with fresh coriander.

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Daal Kabab

By on March 30, 2008 in Mutton

Ingredients:

12kilogram of daal channa
med chopped onion
2 green chili chopped
chopped coriander leaves
1egg
bread crumbs
oil for deep fry
1tspoon of red chili
1pinch of black paper
salt to taste
pinch of turmeric powder
1 tbsp of chaat masala

Preparation:

Boil daal in 2 glass of water and salt until it get smooth and chop it add all above ingredients and mix wel then make kabab of this better. heat the oil and dip kabab in egg and then in bread crumbs and deep fry until dark brown.Serve with raita and hot nan

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Balti Gosht Salan

By on March 30, 2008 in Mutton

Ingredients:

1 lb lamb, cut in pieces
23 Tbsp ghee OR oil
12 med.onions, chopped
12 tsp. garlic paste
2 tsp. chili powder
3 tsp. garam masala powder
1 Tbsp. vinegar
1 tsp. salt (more or less to your taste)
2 tomatoes, chopped
water
Optional: coconut flakes,(to garnish)

Preparation:

In hot oil, fry onion until clear.
Add garlic and chili powder, while stirring.
Then add garam masala, vinegar, salt and chopped tomatoes. Keep stirring until the tomatoes have cooked down into the mixture.
Add the lamb meat and enough water to either make the salan/curry thick or thin, which ever way you like it.
Cook until meat is tender.
Garnish with a few coconut flakes on top. Serve with naans.

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Fry Gosht

By on March 30, 2008 in Mutton

Ingredients:

1/2 kilo of Mutton
1 1/2 tsp of Ginger paste
1 1/2 tsp of Chili powder
1 tsp Garlic paste

1 tsp Salt
1 tsp Mixed spices ( garam massala )
3 cups of Water

Preparation:

Marinate mutton in all the above ingredients for 1/2 hour to one hour. After marination, put it to boil in water till it gets tender. Once the mutton is tender, take a kerhai, pour oil and fry. Serve it hot. serve this fry gosht with our traditional roghni naan.

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Tasty Baked Mutton

By on March 30, 2008 in Mutton

Ingredients:

Mutton(cut into small pieces) 1/2 kg
Small Onions(finely chopped) 8
Small Potatoes(finely chopped) 6
Capsicums(finely cut into rings) 2
Juice of Ginger 1 tbsp
Juice of Papaya 1 tbsp
Garam Masala powder(all spices) 2 tbsp
Red Chilly powder 1 tsp
Green Chillies paste 1 tsp
Wheat Flour 2 tbsp
Eggs(beaten) 3
Cooking Oil 34 tbsp
Salt to taste
Black Pepper

Preparation:

Soak the meat in ginger, papaya juice & 2 tablespoons oil for 56 hours. Then add garam masala powder, green chillies paste, salt and wheat flour & mix thoroughly. Add the onions, potatoes & capsicums to the mutton mixture. Heat the remaining oil in a frying pan. Fry the beaten eggs seasoned with salt & black pepper. In a baking dish place the fried eggs. Then spread the meat mixture on top of the fried eggs and put the dish into a moderately heated oven and bake till the meat & potatoes are done. Turn the meat upside down while serving on the dish so that it is covered with the fried eggs.

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Mutton Chili Fry

By on March 30, 2008 in Mutton

Ingredients:

Boneless Mutton 1/2 kg.
Onion(finely sliced) 1.
Green Chillies(slitted) 8.
Red Chillies(broken into bits) 5.

Tamarind water 1/2 cup.
Turmeric powder 1/2 tsp.
Salt to taste.
Cooking Oil 3 tsp.
Coriander leaves

Preparation:

Put all the above ingredients except tamarind water in a pan and cover tightly. Cook without adding water on a slow fire and till the mutton is tender. Add the tamarind water and let it dry. Put oil and fry the mutton to a nice brown color. Garnish with chopped coriander leaves. Serve hot with chappati or naan.

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Fried Mutton Champs

By on March 30, 2008 in Mutton

Ingredients:

10 to 14 pieces mutton champs
1 1/2 cup yogurt
1 tsp salt
1 1/2 tsp red chili
1 tsp dahnia powder
1 tsp garam masala powder
1 tsp green chillies(chopped)
2 tsp tomato paste
1 tsp ginger garlic paste
1 tsp nation meat tenderizer powder
1/2 cup lemon juice

Preparation:

Mix all the ingredients in the yogurt.now marinate the chops in this mixture for at least 5 to 6 hours.after this cook them until it tender.now fry them in deep fan.serve hot with dahi and amli chutney.

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Mutton Shahi

By on March 30, 2008 in Mutton

Ingredients:

boneless mutton 1kg
onion paste 67tsp
red chili powder 3 tsp
garam masal powder 1/2tsp
small ilaichi powder 1/2tsp
ajwain powder 1/2tsp
oil

khuskhush powder 1tsp
jaifal javetri powder1/4 tsp
sonf powder 3 tsp
curd 150 gm or 1 bowl small
gingerClick to find more about ginger garlic paste 3 tsp
salt to taste

Preparation:

Put all the ingredients in mutton and marinate it for 15 min.Put some oil in the karahi add mutton in to it and cook until oil comes up.serve hot with nan.

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Aab Gosht

By on March 30, 2008 in Mutton

Ingredients:

1/2 kg. mutton
23 medium sized tomatoes
4 onions, finely chopped
1 tsp each ginger and garlic pastes
1 tsp green chili paste
1/2 tsp garam masala powder

1/4 tsp turmeric powder
1 tsp cumin powder
4 tsp coriander cumin powder
1/2 tsp black pepper powder
1/2 coconut
11/2 cups milk
11/4 cup gram dal, soaked for 1 hour
1/4 cup oil
1 tbsp ghee
34 slit green chillies
Salt to taste

Preparation:

Wash and strain the mutton. Heat oil, add onions and fry till transparent. Add tomatoes, ginger garlic and green chili pastes, turmeric, salt and mutton. Fry well and pressure cook (1 whistle, and simmer 15 minutes). Open cooker and add cumin powder, garam masala powder, pepper, coriander leaves and gram dal and fry well. Finally, add coconut milk and pressure cook (1 whistle, and simmer 10 minutes). Garnish with slit green chillies and serve hot.

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Fried Mutton

By on March 30, 2008 in Mutton

Ingredients:

Mutton 1/2 kg (bone less)
Black pepper 1 tsp
Carrot 2
Tomatoes 4
Vinegar 1/2 c
Peas 1/2 c(boiled)
Potato 2 (boiled}
Lemon juice 1/2 c
Green chillies 4
Chinese salt 1/2 tsp
Salt 1/2 tsp
Water 1 c
Oil 1 c

Preparation:

Heat the oil and fry the meat till brown.
Now add the carrots, tomatoes in it.Fry for 2 min.
Now add salt, chinesse salt, vinegar in it. After 2 min add water in it.
Cook on slow fire when it dries add lemon juice, green chilies in it.
Cook for 5 min.Now add the boiled peas and potatoes in it.
Mix it well.Cook for 2 min and serve it hot.

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Dhooan Dahi Gosht

By on March 30, 2008 in Mutton

Ingredients:

mutton 1/2 kg
onion 8 oz
yogurt 1 1/2 cups
ginger paste 2 tsp heaped
garlic paste 2 tsp heaped
green cardamoms few whole

mint leaves 1/2 bunch
green chillies 6
red chillies 2 tsp
salt to taste
coriander powder 2 tsp
oil 1/2 cup, apiece of coal

Preparation:

Blend 4 oz onion with a little water. Add ginger garlic paste along with salt, chilie powder and coriander powder blend well
mix the blended ingredients with mutton. Now add water about 4 to 6 cups and cook until the meat is tender and water dries up
now add oil and fry the meat till it leaves oil on the sides
Beat yogurt with salt cut the rest of the onion green chillies and mint leaves finely
prepare a heat proof dish and lay a layer of meat then of yogurt and top with the green masala repeat the process till the ingredients are used
light a piece of coal and put in the center of the dish cover immediately
put htis dish in the oven and cook for 1/2 hour serve with nan.

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Dhuwan Dahi Kabab

By on March 30, 2008 in Mutton

Ingredients:

Ingrediants no.1
keema(chopped by machine) 1kg
yougurt 1cup(beated)
garam masala powder 1tsp
kacha papeeta paste 2tbsp
saltClick to find more about salt to taste
ginger galic paste 2tbsp

Ingredients no.2
oil 2tbsp
onion (finely chopped)1medium safaid zeera 2tsp
baisan 1tbsp
For Garnishing
onin
green chilies
hara dhaniya
lemon
all garnishing ingredients finely chopped as required.

Preparation:

Mix all ingredients no.1 into keema and allow it to marinate for 2 hours.Now roast baisan and safaid zeera on a tawa separately. put them in a side.pour oil in a degchi and allow it to hot them fry onion til it don`t tends to brown.pour marinated keema in that.stir and mix it.allow the water to get dried.now pour roasted baisan and safaid zeera in it and allow to cook for 2 min.turn the heat off.give barbecue smell by putting hot koila on it and pour some drops of oil on koila.put the cover immediately over the degchi.garnish it with the garnishing ingredients.serve hot with rotis, naans or parathas.

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Deghi Korma

By on March 30, 2008 in Mutton

Ingredients:

2 1b. goat meat, lamb or beef1 1/2 inch grated ginger6 cloves minced garlic1 tsp salt4 cardamon pods8 cloves1/2 tsp garam masala1/4 tsp turmeric2 small green peppers, chopped
1 tsp red pepper1/2 cup fried onions (crushed)1 tsp coriander powder8 whole peppercorns1/2 c yogurt (beaten)1/2 cup oil1 tsp kewra water1 8oz. can tomato sauce.

Preparation:

Mix all of the spices(except garam masala) in yogurt. Put everything in oil with meat and fry well. Cook until half done. Add onions and fry well. Add 3 c. of water and cook on low heat until meat is tender and gravy is thick. Add garam masala and remove from heat.

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Shepherds Pie

By on March 30, 2008 in Mutton

Ingredients:

2 Cups boild macaroni
1/2 kg minced mutton
1 cup Tomato ketchup
1 Tomato
1 tbs ginger garlic crushed
Salt
Red chilies
2green chilies
1/4cup oil
4 boiled potatoes
I Cup milk
Salt according to taste
Black pepper according to taste

WHITE SAUCE
1 cup flour
5tbs butter
2cups milk
1/2 cup grated cheddar cheese
1 cup extra grated cheese

Preparation:

Fry the minced meat with red chillies,salt,onion,tomato,green chili,ginger garlic until meat is cooked.keep aside

WHITE SAUCE
Melt butter,add flour fry until light brown,add milk and cheese and make into a smooth paste.keep aside.

POTATO PASTE
Boil the potatoes,mash with milk,salt,pepper until a thick liquid paste forms.In a large dish make a layer of macaroni,then tomato ketchup,then meat,then white sauce,then potato paste and last with grated extra cheese.Bake in an oven for 10-15 min.until the cheese melts and becomes crispy brown.Serve hot.

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Shish Kebab

By on March 30, 2008 in Mutton

Ingredients:

Minced lamb 500g
Finely chopped coriander 2tbs
Onion,finely chopped 2nos
Turmeric 1 teaspoon
Salt and pepper 1 teaspoon
Onion and green coriander for garnishing (chopped)

Preparation:

Mix all the ingredients together, seasoning with salt and pepper to taste.Roll the mixture in to thin sausage shapes and cook under a preheated moderate grill for about 1o minutes, turning several times. Serve garnished with green coriander and onion crushed.

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Dum Pukht Gosht

By on March 30, 2008 in Mutton

Ingredients:

1 kg mutton
45 ilaichi
45 sliced onions
710 whole red peppers
1/2 kg yogurt

2 tbsp garam masala
1 and 1/2 tsp salt
1/2 cup oil
1 tbsp garlic paste

Preparation:

Put mutton, oil, onion, and red chilies in pan. Mix garam masala in yogurt and pour over meat mixture. Cook (uncovered) on high heat for about 10 minutes. Add salt, ilaichi and garlic paste. Seal the pan and lid with flour (if not using pressure cooker), and cook on very low heat for 45 minutes. If water has not dried, cook on high heat till it does and only thick gravy is left. Do not stir hard. Serve garnished with coriander.

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Kheema Matar

By on March 30, 2008 in Mutton

Ingredients:

4 table spoons vegetable
oil
75g (3oz) onions, peeled and finely chopped
67 medium sized cloves garlic, peeled and finely chopped
750g (1 1/2 lb) minced lamb (minced beef may be substituted)
2.5cm (1 inch) cube fresh ginger, peeled and grated to a pulp
12 fresh, hot green chillies, minced

1 teaspoon ground coriander
1 teaspoon ground cumin
1/81/4 teaspoon cayenne pepper
300ml (10 fl oz) water
175200g (67oz) shelled peas
46 heaped tablespoons chopped, fresh green coriander
about 1 1/4 teaspoon salt
1 teaspoon garam masala
about 11/2 tablespoons lemon juice

Preparation:

Put the oil in a wide medium sized pan and set over medium high heat. When hot, put in the onions. stir and fry them until they are lightly browned. Add the garlic. stir and fry for another minute. Now put in the mince, ginger green chillies, coriander, cumin and cayenne. stir and fry the meat for 5 minutes, breaking up lumps as you do so.Add 175ml (6 fl oz) of the water and bring to a boil. cover, turn heat to low, and simmer for 30 minutes.
Add the peas, fresh coriander, salt garam masala, lemon juice and the remaining 125ml (4 fl oz) water. mix and bring to a simmer. cover and cook on low heat another 10 minutes or until the peas are tender. Taste seasonings and adjust the balance of the salt and lemon juice if you need to.
A lot of fat might have collected at the bottom of your pan. Whenever you get ready to serve, lift the mince and peas out of the fat with a slotted spoon. do not serve the fat.

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Masale Wali Kaleegi

By on March 30, 2008 in Mutton

Ingredients:

Kaleegi 1/2kg
onions 2 to 3 medium(finely chopped)
tomatoes 3 to 4 medium(finely chopped)
green chillies 2 nos
ginger less than half inch chop
garlic 6 to 7 nos chopped
oil 4tbsp
salt to taste
red chili ground
1tsp
dry dhania ground 3/4tsp
garam masala pd 1/2 tsp

sprinkle with fresh coriander

Preparation:

Heat oil in a pan add chopped onions.fry it till pinkish.add chopped tomatoes ginger and garlic,salt,ground red chillies,ground dhania,and garam masala pd.bhuno well till tomatoes mashed then lastly add liverr and don’t bhuno more than 8 min.Sprinkle fresh coriander.serve hot with roti and salad.

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Kaleji (liver)

By on March 30, 2008 in Mutton

Ingredients:

liver
onions
ginger paste
garlic paste
red chili powder
coriander powder
turmeric
corriander leaves
green chilies
garam masala
yogurt
salt
oil

Preparation:

Slice onions and fry them golden brown,add the liver pieces(cut into small cubes) ,red chili powder,coriander powder,turmeric and salt.add some water if needed and bring to boil.simmer till done.add some yogurt at the end and stir it on medium high.sprinkle coriander leaves,sliced green chilies and garan masala.serve.

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Achar Gosht

By on March 30, 2008 in Mutton

Ingredients:

Mutton 1kg
onion 250gm
garlic paste 2tbsp
ginger paste 1/2tbsp
salt to taste
turmeric powder 1/2tbsp
green chillies 56
soonf 4tsp
whole corriander 2tsp
kalongi 1tsp
meethi seeds 1012 danai
yogurt 375gm
oil 1 1/2cup

Preparation:

Grind the onion and fry in hot oil with ginger garlic paste,after few minutes frying add red chilly, haldi and salt and fry.now add mutton and cook with water till tender.then add yogurt and fry well.add soonf,dhania,kalongi,meethi,green chilly and put on dum for 510 minutes.serve hot with nan.

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Bhuna Gosht

By on March 30, 2008 in Mutton

Ingredients:

500g boned lamb
2 medium onions, skinned, and chopped
2 tbsp freshly ground garlic
12 level tsp. chili powder
2 tsp. salt
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1/2 level tsp. ground turmeric
23 tomatoes, chopped
1″ piece ginger, peeled and ground

Preparation:

Cut meat into 1/12 inch pieces. Put onions, garlic, salt, chili powder, ground coriander, turmeric and meat in a heavy based pot. cook for 15 to 20 minutes, or until the meat is half cooked.
Add tomatoes, and ginger in meat and cook for 5 minutes, stir all the time to mash tomatoes.
Add oil and cook for 5 to 10 minutes, keep stirring all the time. You may have to add one or two Table spoons of water to prevent gravy sticking to the bottom of the pot.
When the gravy begins to release the oil, the meat reaches the bhuna stage. Now it is almost tender and a little cooking is required to finish the dish.

Note:
Meat cooking time depends on the quality of meat.
Bhuna is an excellent method for cooking “vegetables with meat” or “lentil with meat”.
When the meat reaches bhuna stage, the vegetable or lentil can be added to meat mixture(bhuna gosht). Plain water is usually added to make gravy.
The cooking time depends upon the vegetable or lentil.Some vegetables are soft ,like okra and zucchini, and cook quickly.These kind of vegetables can be added directly to meat mixture (bhuna gosht) and cook them for 10 minutes.
Some vegetables and lentils take time to be cooked. In such case take out the meat pieces from the gravy. Add vegetable or lentil, when it is almost cooked add meat pieces, and cook for few minutes.

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Payay

By on March 30, 2008 in Mutton

Ingredients:

6 pai
1 tsp haldi
1 tsp chili powder
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 cup cornflour (starch)
1 onion
salt according to taste

Preparation:

Fry onions in oil till they are golden.
Add all the ingredients to it except cornflour.
Then add about 8 glasses of water and leave on very low heat to tenderize.
When soft and you can see oil surfacing add cornflour to thicken, stirring all the time to avoid lumps.
Garnish with fresh dhuniya, green chili and ginger.
Also sprinkle some garam masala for additional spicy taste.
Serve with Nan.

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Mutton With Tomatoes

By on March 30, 2008 in Mutton

Ingredients:

450 grams Leg of lamb
4 tablespoons Oil
1 no. Chopped onion
25 grams Ginger
45 nos. Garlic cloves
1/2 teaspoon Turmeric powder

1 teaspoon Coriander seed powder
1 1/2 teaspoons Cumin powder
12 nos. Chopped green chillies
400 grams Tomatoes
23 tablespoons Chopped coriander leaves
As per taste Salt

Preparation:

Heat oil in a deep bottomed pan and fry the onions till golden brown. Add ginger, garlic, turmeric powder, coriander powder, cumin powder, chopped meat and salt as per taste. Cover and cook on a medium flame for about 1012 minutes. Add the chopped chillies, tomatoes and coriander leaves, mix well. Cover and cook on a medium flame for about 4550 minutes.

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Rich Mutton Curry

By on March 30, 2008 in Mutton

Ingredients:

500 grams Mutton
4 tablespoons Oil
1/2 inch Cinnamon
2 nos. Cardamoms (green)
3 teaspoons Red chili powder
1 tablespoon Aniseed powder
1 1/4 cups curds
1 cup Water

1/2 tablespoon Sugar
1/4 cup Khoya
10 nos. Almonds
1 tablespoon Garam masala
4 nos. Cloves
1/2 teaspoon Ginger powder (dried)
1 pinch Asafoetida


Preparation:

Cut the mutton into 1 1/2 inch pieces and wash. Drain and set aside. Mix the khoya with 1/4 cup curds, beat well to form a smooth mixture. Grind the almonds to a fine paste.

Heat oil in a pan and add the cloves, cinnamon, cardamoms, asafoetida and fry for a minute or two. Add the mutton pieces and fry uncovered over a medium flame for about 5 min, stirring often. Add 2 tsp. chilli powder, dried ginger powder, aniseed powder, salt and curds. Cook covered on a low flame, stirring twice or thrice till the liquid dries up and the masala starts sticking to the bottom of the pan.

Scrape off masala from the bottom and add 1/4 cup water. Cook again till the water dries up completely. Add the remaining water and sugar.

Pressure cook till the mutton becomes soft (i.e after one whistle, pressure cook on a low flame for about 10 min.

Add the khoyacurd mixture, ground almonds, garam masala and the remaining teaspoon of chili powder. Cook uncovered on a low flame for about 5 min.

Serve hot with tandoori rotis, naans or parathas

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Seekh Kebabs

By on March 30, 2008 in Mutton

Ingredients:

1 kg Minced meat
100150 grams Mutton fat
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 teaspoon Red chili paste
1 tablespoon Mintt leaves

1 tablespoon Coriander leaves
1 tablespoon Garam masala
100 grams Chopped onions
1 no. Egg
1 tablespoon gram flour
Salt

Preparation:

Roast the besan till it emits an aroma. Chop the coriander and mint leaves.

Place the mince and all the ingredients (except the butter) into a food processor and blend well. Put this mixture away in the fridge for a couple of hours.

Wet your hands, and mold portions of the mince around an iron skewer. Each seekh kebab should by about four five inches long.

Cook over a charcoal fire for best results, but a hot grill will do just as well. Cook, rotating the skewer from time to time, and baste with a little butter.

Remove from the skewer and serve hot with roomali roti, onions and mint.

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Lamb Kabobs

By on March 30, 2008 in Mutton

Ingredients:

2 kg (4 lb.) boned leg of lamb
1 large clove garlic
2 teaspoons salt
1 half teaspoons finely grated fresh ginge
1 teaspoon freshly ground black pepper
l teaspoon ground turmeric
1 teaspoon ground coriander

1 teaspoon ground cumin
1 teaspoon crushed dried curry leaves
l teaspoon crushed dried oregano leaves
l tablespoon light soy sauce
1 tablespoon sesame oil
2 tablespoons peanut oil
l tablespoon lemon juice

Preparation:

Trim excess fat off lamb, cut meat into 2.5 cm (1 inch) cubes and put in a large bowl. Crush garlic with salt and combine with remaining ingredients, mixing well. Pour over lamb and stirs making sure each piece of meat is covered with the spice mixture. Cover bowl and refrigerate at least 3 hours, or as long as 4 days. Thread 4 5 pieces of meat on each skewer and cook under a hot grill, allowing about 5 minutes on each side. When nicely browns serve hot with boiled rice or parathas, accompanied vegetable dish.

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Lamb Jalfarazi

By on March 30, 2008 in Mutton

Ingredients:

1 lb. tender lamb, cut into cubes
1 stick cinnamon
23 cloves
12 cardammom
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp dhania (coriander)powder
1/2 tsp sugar
1 1/2 tsp poppy seeds
1 cup curd (yogurt)
1 pod garlic
1″ piece ginger
4 tbsp ghee(clarified butter)
23 tsp chopped coriander leaves
Salt to taste

Preparation:

Powder 1/2 the cinamon stick, 1 clove and 1 cardommom.
Mix with some salt and rub this on the lamb.
Set aside for 10 minutes.
Pressure cook the lamb till soft.
Drain and set aside.
In 1 tbsp ghee, fry the green chillies,1/2 a
sliced onion, poppy seeds, ginger and garlic.
When the onion turns translucent, remove, drain
and blend to a smooth paste with the curd and
remaining cinamon, clove and cardammom.
Heat the remaining ghee and saute the onion cubes.
When the onion turns translucent, add the blended.
paste and fry till the oil starts leaving the sides of the masala.
Now add the chopped tomatoes and fry for another couple of minutes.
Add the chilli powder, sugar, dhania, cumin and turmeric powders and fry for another 30 secs.
Remove from heat and mix in the cooked lamb and salt to taste.
Add some water if the dish is too dry and heat through.If the meat was not fully cooked before, it should in this step.To do this, sprinkle some water and cook covered on a
low flame till the lamb is soft and has absorbed most of the masala.
Serve garnished with chopped coriander leaves.

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