Showing posts with label mutton. Show all posts
Showing posts with label mutton. Show all posts
Sunday, April 6, 2014
Jamaia masjid ka mutton qorma
Jamaia masjid ka mutton qorma
Ingredients
- Mutton ½ kg
- Brown onion coarsely crushed ½ cup
- Ginger garlic paste 1 tbsp heaped
- Turmeric ¼ tsp
- Salt 1 tsp heaped
- Yogurt 1 cup whipped
- Ghee ½ cup
- Cream 2 tbsp
- Kewra water 1 tsp
- Saffron ¼ tsp
- Mace ¼ tsp ground
- Green cardamom powder ½ tsp
- Grind together
- Coriander seeds 1 tbsp
- Black pepper whole 10
- Chili powder 1 ½ tsp
- Cloves 4
Method
- Heat ghee; add ginger garlic paste with mutton, turmeric, salt and yogurt, cover and cook till liquid dries.Fry mutton for 10 minutes till light brown, add the ground paste, mix well add 2 cups of water, cover and cook on low flame till mutton becomes tender.Add ground mace, green cardamom and saffron with cream, lastly add kewra, cover and simmer for 10 minutes till ghee comes on top, serve with sheermal.
Wednesday, March 19, 2014
MUTTON HANDI KEBAB Version 2
MUTTON HANDI KEBABOut of many handi kebabs which I tried at my young age, this recipe, from Calcutta cook book , has always stood out among guests . I , on principle, never modified any recipe and wont do it ever , at least during 1st few attempts ..This dish is scaled down from 2 Kg of mutton to 500 gms and spicing is adjusted after lot of experiments.
INGREDIENTS
500 gms Lamb/goat / beef (tender loin), boneless 1 inch to 1.5 in size
350 gms onion
1 tbsp Ginger paste
2 tsp garlic paste
125 gms Yogurt
4-6 tbsp , ghee or oil
5 bay leaves
6-8 red chili whole
PROCESS
Cut onion in to thin slices and keep 1/3rd for after use.(see below)
Whip the curd with ginger and garlic paste, salt and sugar. Mix it with the meat along with the 2/3rd of the cut onion.
Keep it overnight in the fridge.
Marinated mutton and onion
In a thick bottom vessel or a pressure cooker , add ghee , heat and add bay leaves and 2 red chili. Add the meat mixture and keep stirring on high heat till the ghee appears and the meat , onion etc change color . ( about 15 min)
A goat meat will not get cooked , so add water just to cover the meat , and pressure cook for 5-7 min.
Check that the meat is done. Dry out the water on high heat till the ghee just shows up.
This is the base stock for handi Kebab.
Now heat a frying pan or a handi, add the meat , with rest of the 1/3rd onion , red chili and stir fry on high heat, till the oil comes out.
Serve hot as snack or with roti, rice
If you make a base stock, keep it in fridge, and fry small portions with onion and red chili as and when required.
Wednesday, March 12, 2014
Chettinad Mutton Masala Chettinad Lamb Curry
Hello all, two days back i got settled in my new home. I love the neighborhood. Since its heavily snowing here i am not able to get out frequently. Still my kitchen is half set and i am preparing simple meals.
For now i am posting my drafted recipes. And once my kitchen is fully done i will start posting full fledged recipes.
Ingredients for Mutton Masala
Mutton pieces-3/4kg
Onions big (finely chopped)-3
Tomatoes big (finely chopped)-2
Ginger and Garlic paste-2tbsp
Kashmiri Red chilli paste or chilly powder-1tbsp
Pepper powder-2tbsp
Turmeric powder-1/2tsp
Coriander powder-2tbsp
Sombu/ Fennel powder-1tbsp
Salt and oil as required
Coriander and mint leaves-1cup
For tempering
Cardamon-2
Cloves-4
Cinnamon-2"
Star anise-1
Bay leaf-1
Grind following to smooth paste
Cashew nuts-10
Coconut shredded-4tbsp
Poppy seeds-1tbsp
Method
Pressure cook the mutton with 1/4tsp turmeric and 1 tbsp ginger and garlic paste until tender. In a large wok heat enough oil and add the tempering ingredients. When the aroma rises and the chopped onions and rest of ginger and garlic paste. Saute until the raw smell of ginger and garlic leaves. Now add the chopped tomatoes, red chilli paste, pepper powder, turmeric powder, coriander powder and fennel powder. Stir fry until the tomatoes and masala powders are cooked. Add the ground coconut paste and cooked mutton (along with its juice). Season with enough salt. Since juice of mutton is added the mixture will be thin, rise the flame and cook the meat until semi dry. Finally add the chopped mint and coriander leaves. Mix well and serve hot with Roti or Ghee rice.
Wednesday, March 5, 2014
Mutton Zafrani Kabab
Mutton Zafrani Kabab
Ingredients
- Mutton ½ kg
- Kidneys fat 125 gm
- Onion 2
- Green chilies 3 – 4
- Oil 1 cup
- Coriander leaves ¼ bunch
- Mint leaves ¼ bunch
- Saffron 1 packet
- Turmeric 1 tsp
- Ginger garlic paste 2 tbsp
- Fresh cream 2 tbsp
- Salt to taste
Method
- Heat 1 cup oil in pan, add 2 chopped onion and fry till golden brown, remove and spread in a plate.In chopper put together ½ kg mince, 125 gm kidneys fat, ¼ bunch of coriander leaves, ¼ bunch of mint leaves, 3 – 4 green chilies, salt to taste, 1 tsp turmeric, 1 small packet of saffron and 2 tbsp ginger garlic paste. Chopperize well. Add 2 tbsp fresh cream and mix well.
- Now remove this mixture in a bowl, add brown onion and mix well.Put chilled water in a bowl, wet your palms and make kababs in metal skewers.Now grill on burning coal. Change sides after every 30 seconds. Grill till golden brown and serve hot.
Thursday, February 20, 2014
Chettinad Biryani Recipe Mutton Biryani
This is another way of preparing Chettinad mutton biryani recipe. Tender goat pieces are marinated in curd based masala and then cooked with jeera samba rice. Typical karaikudi biryani are prepared with jeera samba rice, you can replace with basmathi rice but the proportion of water for 1 cup of basmathi rice is 1 and 1/2 cup of water.
.JPG) |
| Chettinad Biryani |
Ingredients
Mutton( tender goat pieces)- 1/2 kg
Jeera samba rice- 1/2 kg( 3 cups)
Onion large- 4 nos
Tomato large- 4 nos
Ginger and garlic paste- 4 tbsp
Green chilli- 4 nos
Red chilli powder- 3 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Curd- 1/4 cup
Oil- 1/4 cup
Cinnamon stick- 2" piece
Cardamom- 6 nos
Cloves- 6 nos
Brinji/ Bay leaf- 2 nos
Coriander leaves- 1/2 bunch
Pudina/ Mint leaves- 1 bunch
.JPG) |
| Chettinad Mutton Biryani |
Method
Clean and wash mutton pieces. Marinate mutton pieces with chopped tomatoes, slit green chilli, curd, ginger and garlic paste, coriander leaves and turmeric powder for atleast 1 hour. Heat oil in a pressure cooker, add cinnamon, cardamom, cloves and bay leaf, fry for few secs. Add chopped onions and fry until onions turn transparent. Add pudina leaves and saute for few secs. Now add the marinated mutton pieces along with curd and other ingredients. Saute mutton pieces until oil seprates on sides of pan. Add 1 cup water to mutton and pressure cook for 5 mins. Once mutton is cooked and tender add 4 and 1/2 cups water to mutton gravy, add required salt and bring to boil. Once water starts boiling add washed jeera samba rice to the pan and keep stirring until the water is half absorbed by the rice. Now add rest of pudina and coriander leaves, stir well again. Cove pan with lid and without pressure, cook biryani for 10 mins until rice is tender.
Mix well and serve hot chettinad biryani with mutton kulambu or onion pachadi.
.JPG) |
| Goat Biryani |
Subscribe to:
Posts (Atom)