Showing posts with label Mutton. Show all posts
Showing posts with label Mutton. Show all posts

Bhuna Gosht-Stir Fried Lamb
10:39 AM - Posted by Anjum - 4 comments
ShareI had Bhuna Gosht in a restaurant once and vowed to make my own version of  it at home.
The result was not too close to what I had eaten, but the taste turned out to be heavenly.


Ingredients:
  • Lamb cuts-500gm
  • Ginger garlic paste-1tbsp
  • Red chilli powder-2tsp
  • Jeera powder-1/2tsp
  • Garam masala powder-1/2tsp
  • Turmeric powder-1/2tsp
  • Salt-to taste
  • Finely Sliced onions-1 big
  • Curry leaves-1 string(optional)
  • Oil-2tbsp
  • Chopped cilatro,Lemon-For garnish

Add ginger garlic paste,salt and all the spices to the meat and marinate meat for a couple od hours.
Add a cup of water and cook meat on low flame until tender.A pressure cooker can also be used to cook meat.Make sure the meat does not get over cooked.
In a pan heat oil,add curry leaves, sliced onions and saute till crisp and olden brown.
Now add the cooked meat and saute on high flame till all the water dries up and the meat gets crisp.
Garnish with chopped cilantro and lemon wedges.
Serve hot with rice or rotis.
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Grilled Lamb Chops
11:06 AM - Posted by Anjum - 3 comments
ShareThese grilled chops, easy to prepare and delicious to eat, can be served as a starter or a light lunch or even more appetizing on a barbecue accompanying other delicious dishes.This dish goes well with rice or grilled vegetables.

Lean lamb cuts are ideal for cooking this dish. This particular dish is best to be left to marinate for at least 4-6 hours or over night before cooking. Once marinated cook under a grill, barbecue or on a griddle


  •  Lamb rib chops-6 (500gm)
  • Oil-3tbsp
  • Ginger garlic paste-2tsp
  • Red chilli powder-2tsp
  • Turmeric powder-1/2tsp
  • Lemon juice-1tsp
  • Garam masala-1/2tsp
  • 4tbsp-thick yoghurt
  • Salt-to taste
  • Chopped cilatro-3tbsp

Beat each chop on both sides.
Place lamb chops in a shallow dish. Combine remaining ingredients and pour over chops.
Cover and refrigerate for 6 hours.
Preheat grill for medium heat.
Place chops on a well oiled grill or grriddle  and cook on each side till well cooked.
Once cooked garnish with fresh salad, lemon wedges.Serve with your favorite chutney or yoghurt sauce.
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Chapli Kabab
11:47 AM - Posted by Anjum - 7 comments
ShareChapli kebab  is a patty made from mutton/ beef mince. It is very popular in Pakistan and Afghanistan. It is prepared flat and round and served with green chutney,yoghurt sauce (raita), salad and naan or bread.
  •  Mutton or beef mince -1/2kg
  • Green chillies finely chopped -2
  • Chopped coriander -1/2cup
  • Original corn flour/wheat flour -2tbsp
  • Coriander seed (half crushed)-1tbsp
  • salt to taste
  • Dried pomegranate seed (Anar dana)-1/2tsp
  • Ginger and garlic paste -1tsp
  • Red chilli powder-1/2tsp
  • Finely chopped tomatoes with out seed-1
  • Finely chopped onions -1
  • slightly beaten egg -1
Take half the amount of minced meat and boil with half a cup of water till softened and water is dried.
Combine all the spices and ingredients along with raw and cooked mince.
Marinate for 2hrs.
Mix them well, make palm size cutlets.
Then take 5 table spoon of oil, pour it on frying pan.
Fry the kebabs on medium or low flame.
Each side of kebab should be cook for 3 to 4 minutes.
Serve the hot kebab with raita or green chutney.



Kheema Kofta Phaal (Minced Meat Balls in a Hot,Peppery Gravy)
8:23 AM - Posted by Anjum - 14 comments
SharePhaal is traditionally a hot, peppery gravy with either chicken or mutton.
Phaal is famous for being the hottest curry, hotter than its famous spicy cousin -the Vindaloo.
If you are fan of super hot curries (I know that there are plenty of people out there who are), then please give this a go!
A few days ago, my sister in law suggested that I make the same gravy with kheema koftas.I also decided to give it a try and was very pleased with the results:-))
I reserved a few of the koftas which I fried later on and they accompanied the phal perfectly:-))
Ingredients for the Koftas:
  • Minced meat(kheema)-250gms
  • Grated coconut-2tbsp
  • Roasted bangal gram dal(chutney dal)-1tbsp
  • Chopped onions-1tbsp
  • Ginger-1/2" chopped
  • Garlic-4cloves
  • Turmeric powder-1/2tsp
  • Green chillies-3(medium)
  • Dry Red chillies-2
  • Chopped Cilantro(corriander leaves)-1tbsp
  • Garam masala-1/2tsp
  • Salt-to taste

Wash kheema and strain well to remove water.
Grind all the ingredients together into a fine thick paste adding very few drops of water.
Make small balls of desired size(I like them to be a size smaller than a lemon).
Deep fry 1/3rd of the meat balls on medium flame till nice and brown.
Reserve the uncooked balls for the gravy.
Ingredients for the phaal:

  • Onions-2(medium)
  • Peppercorns-1 1/2tsp
  • Grated coconut-2tbsp
  • Ginger-garlic paste-1tbsp
  • Garam masala-1/2tsp
  • Tomatoes-1(big)
  • Red chilli powder-1tsp or to taste
  • Turmeric powder-1/2tsp
  • Kasoori methi-1tbsp(optional)
  • Salt -to taste
  • Oil

Peel and chop onions.
Roast onions in 1tsp oil till golden brown.Cool.
Grind all the ingredients together (in blue)to a thick paste adding very little water.
Heat 3tbsp oil in a pan. Add the ground paste,salt and saute well till the oil separates.
Add the red chilli powder and turmeric powder and saute.
Add water to get the gravy to the desired consistancy and boil for 2 mins.I like the gravy to be semi-thick.
Simmer flame and add the koftas(uncooked) and let them cook for about 10mins.
Check for salt.Add black pepper powder if you wish to make the gravy a little more hot.
Garnish with chopped cilantro.
Serve hot with steamed rice.Enjoyy!!


Shaami Kebab
3:38 PM - Posted by Anjum - 3 comments
ShareShami kebabs are an extremely popular snack in Pakistan and India. They are often garnished with lemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander

Ingredients for the mouth watering Kebabs:

150 gms Mutton Kheema

1 Egg
1meduim sized chopped Onion
3 Green Chillies chopped
50 gms Bengal Gram dal(Chana dal) soaked overnight
1tsp ginger garlic paste
1/2 tsp Cumin Seed (Jeera)
1/2tsp garam masala powder
4 Pepper corns (Kalimirchi)
2 Red Chillies
Oil

Method:
Boil the washed kheema in 1/2 a cup of water and a little salt till water is absorbed and meat is tender.

Grind meat into a fine paste.
Take ginger garlic paste, cumin seeds, garam masala, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
Mix both the pastes well.
Now mix well the beaten egg and prepare a uniform dough.
Add finely chopped green chillies and onion to dough and mix well.
Shape the dough into small round flattened patties or kababs.
Heat oil/ghee and deep fry kababs till golden brown and serve hot with sauce or chutney
This can also be served as an accompaniment to biryani and pulavs.

Do try this out and relish these amazing kebabs !





Hyderabadi Kacchi Dum Ki Biryani
1:19 PM - Posted by Anjum - 3 comments
ShareHyderabad is known the world over for its “Kachchi Aqni ki Dum ki Biryani” – truthfully named on its method of preparation. It is the best “One dish meal” one could ever imagine. In fact it is the King of all dishes.

Marinate:
Chicken-1kg

Thick curds-1/2cup
Ginger garlic paste-1 1/2 tbsp
Green chillies-12,slit into two.
Chilli powder-3tsp
Corriander powder-2tsp
Chopped pudina-1cup
Turmeric powder-1/2tsp
Grind together-10 peppercorns,1/2tsp shahjeera,1" cinnamon stick,3cardamoms,10 cloves
Lemon juice-of 2 lemons
Salt -to taste

Marinate all the above ingredients and refrigerate for 6 hours or overnight.
Soak 1/2tsp saffron in half a cup of warm milk.
Heat one cup oil in a pan and add one big sliced onion and fry until brown and remove in a bowl.
Soak 4 cups of basmathi rice for 30mins.


Boil enough water and to this add:
 5 cardamoms,
2 bay leaves,
1tsp shahjeera,
1/2tsp ginger garlic paste
2tbsp oil
salt to taste.


Boil for 2-3 mins and drain(rice should be a little below half cooked )

Heat a heavy bottomed pan,add the oil left over from frying the onions and arrange a layer of chicken on it.
Spread a layer of rice over it and sprinkle  fried onions over it crushing them with the fingers.
pour a tsp of melted ghee and some of the soaked saffron.
Repeat the same procedure with finally a layer of rice on top.
Sprinkle the remaining fried onions and saffron.

Cover with a double sheet of aluminium foil(foil should be bigger than the mouth of the pan) and close the lid.
Cook on high flame for 10 mins and again on medium high for 20 mins.

Switch off the flame and let it stand for 15mins to absorb the flavours completely.
Gently fold in the layers .


Ideally served with shami kababs and mirchi ka salan
Its tastes great even with out any accompaniments.


Cooking the Biryani in the oven:
For this take a oven proof dish or aluminium tray , grease it with oil , layer chicken , rice , sprinkle ghee /oil , fried onions , saffron milk, . Now seal it with aluminium foil and cook in preheated oven @ 400 degree F for 30 mins and reduce heat to 300 degree F and cook for an hour . switchoff oven and after 10 mins of standby u can takeout tray from oven and serve hot .


PEPPER MUTTON
8:10 AM - Posted by Anjum - 1 comments
Share
A peppery semi gravy mutton dish that goes well with rice,bread or roti.

Ingredients:

Mutton-1/2kg
Onions-2small
pepper-1tsp
Ginger garlic paste-1tsp
green chillies-4
corriander leaves-3tbsp
garam masala-1/2tsp
Salt to taste
Oil

Chop the onions roughly and roast them in a pan with 1tsp oil until they are brown.Cool
Grind the onions,pepper,green chillies and corriander leaves into a fine paste.
Heat 4tbsp oil in a pan and add the ginger garlic paste and fry till the aroma comes out.
Add the ground paste and fry till the oil separates.
Add salt and the mutton pieces and fry well.
Add the garam masala and 1cup water and let it boil for 2-3mins.
Close the lid of the cooker and cook til the meat is tender.
Once cooked,either reduce the gravy or add water to your desired consistancy.
Add a little bit of pepper powder if you require the dish to be more spicy.
Serve hot.



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