Recipes World

Shahi Mutton

2009-06-23T21:45:00.000-07:00

Ingredients:

1 1/2 lbs. of Mutton (Lamb or Goat)

3 medium Onions (thinly sliced)

1 oz. of Almonds (Baadaam)

4 cloves of Garlic (Lasan)

1 oz. of Coriander Seeds (Dhania)

1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)

1/2 tsp. of Garam Masala (whole mixture)

Salt (to taste)

1 pinch of Saffron (Zafran)

3/4 cups of Plain Yogurt

3/4 cup of Cream

1/2 cup of Cooking Oil

Method:

Wash the mutton well, dry and set aside.

Blend the coriander seeds, 1 onion, almonds and garlic together.

Marinade the mutton in this mixture for about 2 hours.

Heat the oil and fry the remaining onions and set aside.

Add the mutton to the oil and fry until the liquid dries up.

Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR
pressure cook at 15 psi for 20 minutes.

Reduce the pressure.

Add salt and pepper.

Uncover and dry the liquid.

Add the beaten yogurt and fry until the oil separates.

Add the fried grounded onion.

Beat the cream for about 5 minutes or until it is to a thick consistency.

Add the soaked or ground saffron.

Mix it with the cooked mutton.

Add the garam masala and bake at 250 degrees F for 1/2 hour.

Serve garnished with chopped coriander leaves.

Sag Ghost

2009-06-23T21:43:00.000-07:00

Lamb and spinach cooked with green coriander and fragrant herbs

Ingredients

500 GMS washed and chopped Spinach

500 GMS cubed lamb

1 chopped onion

3 chopped green chilies

1 tsp. Mustard Seeds

2 crushed Garlic cloves

2 tsp. crushed Cardamom seeds

1 tsp. Grounded Coriander

1 tsp. chopped ginger

1 tsp. Sugar

1 tsp. Turmeric powder

Salt according to taste

5 tsp. black pepper

3 tbsp. Yogurt

4 tbsp. ghee (clarified butter)

Method

1.Fry the mustard seeds until it begins to pop.

2.Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly.

3.Add the lamb cubes and fry until they are evenly browned.

4.Stir in the onion, chilies and sugar and fry until the onion is golden brown. Now add in the turmeric and spinach and cook for three minutes.

5.Finally add the remaining ingredients and reduce the heat to low.

6.Cover and simmer for one hour or until the meat is cooked through and tender and stir well.

7.Preheat the oven to 150 C (300 F). Put the casserole into the oven and cook for 20 minutes.

Mutton Zafrani

2009-06-23T21:41:00.000-07:00

Delicious Mutton preparation marinated in the mixture of curd & spices

Ingredients

500 GMS pieces of mutton

1 cup yogurt

1/2 cup butter

1 tsp. each of crushed garlic and ginger

1 tbsp. each of chopped green chilies and coriander leaves

1 1/2 tsp. each of salt and chilly pdr.

1/2 tsp. Jeera

1 small piece of cinnamon

4-5 green cardamoms

1/4 tsp. Mace

1/4 tsp. Saffron

Roast and grind the following :

1 1/2" piece of dry coconut

1 tsp. poppy seeds

A few cashew nuts for garnishing

4-5 whole small onions

Method

1.In a bowl mix yogurt with garlic, ginger ,coriander leaves, green chilies, haldi (turmeric) powder. chili powder. and salt.

2.Mix in the mutton pieces and leave to marinate for 1/2 hour.

3.In a cooker melt butter, fry onion to golden brown color. Remove and keep aside.

4.Add the mutton and yogurt mixture to it . Cook under pressure for 8-10 minutes.

5.Remove pressure and add the ground cumin seeds, cinnamon, mace and cardamom.

6.Fry for a minute, then add the roasted and ground masala.

7.Fry over medium heat till the oil separates and the masala gets a brownish color.

8.Add saffron and fried onions. Cook further for 5-7 minutes.

Mutton Sukka

2009-06-23T21:39:00.000-07:00

Ingredients:

Mutton- 1/4 kg

Onion- 1

Tomato- 2

Garlic- 2-3

Ginger paste- ¼ tspn

Chili powder- 1½ tspn

Coriander powder- ¼ tspn

Turmeric powder- a pinch

Cinnamon- 1 inch stick

Cloves- 3

Cardamom- 2

Curry leaves- few

Black pepper- 1 tspn

Sauf- 1 tspn

Cumin seeds- ½ tspn

Salt and Oil- as required

Recipe:

* Cook Mutton, Onion, Tomato, Garlic, Ginger paste, Chili powder, Turmeric powder, Coriander powder and Salt. (If you cook in a pressure cooker, Mutton will be done in 4 to 5 whistles).

* Make sure that mutton is well cooked.

* Heat a pan and roast Cinnamon, Cloves, Cardamom, Sauf, Black pepper, Cumin seeds without Oil till it gets little brown.

* Grind the fried items.

* Heat Oil in a pan.

* Add Curry leaves, cooked Mutton (in step1) along with water you used to cook mutton and the grounded items.

* Fry till the water evaporates

* Again fry for 4-5 minutes and sever hot.

Mutton Samosa

2009-06-23T21:36:00.000-07:00

Ingredients for Mutton Samosa

For Stuffing

Mutton mince - 1/4 Kg

Onion (Piyaz) - 1 no's chopped

Tomato (Tamatar) - 2 no's chopped

Green chillies (Hari Mirch) - 2 no's chopped

Ginger (Adrak) - 1 inch piece chopped

Turmeric powder (Haldi) - 1 teaspoon

Garam masala - 1 teaspoon

Oil - 2 tablespoon

Salt to taste For dough

All Purpose Flour (Maida) - 3 cup

Salt to taste

Unsalted Butter - 2 tablespoon

Cumin seeds (Jeera) - 1 teaspoon

Oil for frying

Method for Mutton Samosa

Heat oil in a pan and fry onions till golden brown.

Add tomatoes, green chillies, ginger, chilli powder, garam masala and turmeric powder and fry for two minutes.

Add the mince mutton and fry for 5 minutes, add 1/2 cup water and bring it to boil . Reduce the heat, add salt and simmer cook till meat is dry.

Sieve flour and salt, butter and cumin seeds and rub into the flour,then add little water and knead into a fairly stiff dough.

Shape into 12 balls and roll into thin rounds, cut into half and roll into a cone pressing the ends together.

Fill cone with the stuffing and seal end and deep fry in hot oil untill brown and crisp.

Enjoy crispy and hot mutton samosa with mint chutney or tomato ketchup.

Mutton Roast

2009-06-23T21:35:00.000-07:00

Mutton cooked with curd and spices - A rare preparation

Ingredients

1/2 kg Meat

1 cup curd

1/2 cup Oil

For grinding:

2 tsp. chili powder

1/2 tsp. black pepper.8 cloves

1 tsp.ginger paste

1 tsp. coriander powder

Method

1.Clean and cut the meat into small pieces for curry.

2.Grind all the ingredients listed under grinding into a smooth paste with little water if necessary.

3.Now apply the ground paste to the meat pieces along with the curd and keep it aside for 4 to 5 hrs to marinate.

4.Grease a baking tray, put the meat pieces in it and pour the melted Ghee(clarified butter) over it.

5.Bake the mutton pieces in a pre-heated oven for 1 hr till done.

6.Bake it at 200 Degree C for 60 min.

Mutton Ribs Soup

2009-06-23T21:33:00.000-07:00

Ingredients:

• 750 gm Mutton ribs

• 2 Large onions, chopped

• 3 Cloves garlic, crushed

• 2 Green chilies, sliced

• 1 Heaped tsp grated fresh ginger

• 2 tsp Black peppercorns

• 3 tsp Coriander seeds

• 9 Cups of water

• 1 tbsp oil

• 4 Black cardamoms, lightly crushed

• 5 cm Stick of cinnamon

• 2-3 Cloves

• 2.5 cm Fresh ginger, grated

• 3 tbsp Mild curry powder or paste

• 2 Heaped tbsps white poppy seeds

• 1/2 Cup coconut milk

• Salt and pepper to taste

• Dry fried onions, spring onion, chopped, fresh coriander leaves for garnishing

How to make Mutton Ribs Soup:

• Chop mutton bones and place into a big saucepan with garlic, onion, chili, ginger, peppercorns and coriander.

• Cover it with water and bring it to a boil.

• Reduce the heat to low and simmer for about 3 hours.

• Skim off the froth as it rises.

• Now strain stock, reserving liquid and meat.

• Scrape meat from the bones and flake into smaller pieces, when cool.

• Heat oil in saucepan and saute cardamom, cloves, cinnamon and ginger for about one minute.

• Now add curry paste or powder and fry for about 4 minutes.

• Add ground poppy seeds, reserved stock, coconut milk, salt and pepper.

• Add meat and bring it to a boil for about 20 minutes.

• Garnish Sup Kambing with fried onions, coriander leaves and spring onion.

Mutton Rezala

2009-06-23T21:31:00.000-07:00

Ingredients:

• 1kg Mutton

• 500gm Curd

• 100gm Garlic Paste

• 50gm Onion Paste

• 50gm Ginger paste

• 5-6 Red Chilis

• 2 tsp White Pepper Powder

• 1 drop Kewra Essence

• 2 Bay Leaves (Tej Patta)

• 3-4 Cinnamon Sticks (Dalchini)

• 4 tbsp Oil

• Salt to taste

How to make Mutton Rezala:

• Wash mutton thoroughly. Smear it with salt and white pepper powder all over.

• Now, marinate the mutton in the mixture of curd and ginger paste.

• Keep it in the refrigerator for at least 30 minutes.

• Heat the oil in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil.

• Sauté the ingredients and then add the marinated mutton to them. Raise the flame to high.

• Stir the mutton until its water comes out. Turn the flame to low.

• Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft.

• Add kewra essence, when the mutton is properly cooked.

• Mutton Rezala is ready to serve.

Mutton Palak Curry

2009-06-23T21:29:00.000-07:00

Ingredients:

• 1 kg Mutton (cubes)

• 2-3 tbsp Oil

• Salt to taste

• 4 Onions (chopped)

• 6 tsp Red Chilies

• 1 tbsp Ginger-Garlic paste

• 2 tsp Coriander Powder

• 1 pinch Fennel Seeds

• 4 bunches Spinach (chopped)

• 2 tsp Green Chilies (chopped)

How to make Mutton Palak Curry:

• Heat the oil in a pan; add fennel seeds and coriander to it. Now add onions and green chilies to it; fry till the former turns golden brown in color.

• Add ginger-garlic paste, red chilies and salt to the above; stir for a few seconds.

• Now thoroughly wash the mutton cubes. Add them to the above.

• Keep stirring until the mutton gets properly coated with the gravy.

• Cover the pan and allow the mutton to cook.

• Add finely chopped spinach to the mutton. Let it cook for 2 minutes and then, turn off the flame.

• Mutton Palak Curry is ready to serve. Garnish it with fresh coriander leaves.

Mutton Masala

2009-06-23T21:27:00.000-07:00

Ingredients:

• 1/2 kg Mutton, cut into small pieces

• 1/2 tsp Turmeric powder

• 6 Peppercorns

• 3/4 Cup water

• 2-1/2 Inches cinnamon sticks

• 1/4 Cup oil

• 2 tsp Ginger paste

• 2 tsp Garlic paste

• 4 Cloves

• 1 Big tomatoes, chopped

• 1 Big onions, chopped

• 2 tbsp Coriander powder

• 1 tbsp Chili powder

• 1/2 tsp Garam masala

• 1 tsp Cumin powder

• Salt to taste

• Chopped green coriander, to garnish

How to make Mutton Masala:

• Place the mutton, water, turmeric powder, pepper, cloves, cinnamon and salt in a pressure cooker or a stewer and cook till mutton is tender.

• Heat oil in a pot and sauté chopped onions in it.

• Add chopped tomatoes and cook till soft.

• Combine the the ginger and garlic pastes with it, mix well.

• Add all the other masalas and sauté for about 2 minutes.

• Combine the mutton mixture with it and cook over low heat till the gravy thickens.

• Garnish it with coriander leaves and serve.

Mutton Korma

2009-06-23T21:25:00.000-07:00

Mutton cooked in a blend of spices and coconut gravy

Ingredients

500 GMS Or LB boneless mutton, cubed, cleaned & washed

6 pieces of Cloves

6 pieces of Green cardamom

A small stick of Cinnamon

A pinch of Nutmeg powder

1/2 tbsp. Cumin seeds

4 tbsp. of Oil

3 Bay leaves

1 cup finely chopped onions

1 tbsp. each of Garlic- Ginger paste

1/2 tsp. Turmeric powder

1/2 tsp. Red chili powder

1/2 cup of Poppy seed paste

1/2 cup of Coconut paste

1 tbsp. of roasted coriander powder

Salt according to taste

Serve with

Hot Chapatis

Method

1. Dry roast the cloves, cardamom, nutmeg powder, Cumin seeds and cinnamon stick and then grind to a fine paste.

2. Heat some oil in a pan and add bay leaves and chopped onions to it. Once the onion browns add the Ginger - Garlic Paste. Add in the boneless mutton and mix it thoroughly.

3. Mix the grounded masala paste with the mutton. Add turmeric powder, red chili powder and pour some water with it add in some salt and allow to boil.

4.Once the mutton is tender add in the poppy seeds paste along with the coconut paste along and roasted coriander powder. Boil it for another 15 minutes. Serve hot-garnished with coconut paste.

Mutton Kolhapuri

2009-06-23T05:01:00.000-07:00

Ingredients:

• 1kg Mutton

•4 Large chopped onions

• 1 tsp Turmeric powder

• 1 Cup grated coconut

• 4 tsp Kolhapuri masala

• 4 Garlic clove

• 1 Ginger

• 1 tbsp Garam masala

• Fresh coriander leaves

• 3 Fried lavangi chillies

• Salt to taste

How to make Mutton Kolhapuri:

• Grind garlic and ginger to make a paste.

• Heat the oil and fry chopped onions till it turns golden brown.

• Add ginger garlic paste and stir it for a while.

• Mix grated coconut, turmeric powder, garam masala, kolhapuri masala and fried
lavangi chillies.

• Add mutton and fry till it turns brown.

• Now add water and fried spices in mutton.

• Cook it till the mutton turns smooth.

• Adorn it by fresh coriander leaves.

• Serve it with rice.

Mutton Kabab

2009-06-23T04:55:00.000-07:00

Ingredients:

• 500 gm Mutton, cut into 1-1/2 inch pieces

• 2 tsp Chironji

• 2 tsp Coriander Seed

• 2 tsp Khus Khus

• 1 tsp Cumin Seeds

• 3 tbsp Curd

• 1 tsp Garlic Paste

• 1 tsp Ginger Paste

• 1 tsp Onion Paste

• 1 Onions

• 8 Peppercorns

• 4 Cloves

• Salt to taste

How to make Mutton Kabab:

• Apply ginger-garlic paste, beaten curds and onion paste to the mutton cubes.

• Lightly roast and powder the chironji, coriander seeds, khus-khus, cumin seeds, cloves and peppercorn.

• Add this powder and salt to taste with the mutton, mix well.

• Allow the mutton to marinate for about 6 to 8 hours.

• Now thread each mutton cube on the skewers, baste with oil and roast over charcoal.

• Serve hot Mutton Kabab with onion rings.

Mutton in Spinach Paste

2009-06-23T04:53:00.000-07:00

Ingredients:

• 750 gm Leg or shoulder of mutton

• 3 tbsp Ghee

• 3 Cloves crushed garlic

• Fresh grated ginger

• 1/2 Green chili, finely chopped, ground

• 2 tsp Mustard seeds, ground

• 1 tsp Turmeric powder

• 1 tbsp Coriander, ground

• 750 gm Fresh or frozen spinach

• A pinch of freshly grated nutmeg

• 1 tsp Sugar

• 1/4 Cup of plain yogurt

• 4 Black cardamoms, crushed

• Salt to taste

• 1/2 Cup of thick cream

• 1-1/2 Cups of water

How to make Mutton in Spinach Paste:

• Heat the ghee and saute the garlic.

• Add ginger, coriander, cardamom, chilli and mustard seeds on moderate fire for about two minutes.

• Add meat and sprinkle on turmeric, stir thoroughly and cook for about five minutes.

• Pour some water and cook for about 20 minutes.

• Add more water and salt.

• Cook till the meat is tender and liquid absorbed.

• Chop spinach finely and place into a separate saucepan with nutmeg, sugar, and yogurt.

• Cook and now add to liquidizer, blend into a puree.

• Combine it with the meat and heat it up, stirring to mix the two sauces well.

• Now add thick cream to it and reheat.

Mutton Fry

2009-06-23T04:51:00.000-07:00

Mutton cooked with tasty flavor spices

Ingredients

2 pounds of meat

2 big chopped Onions

4 tsp. Ginger garlic paste

1 tsp. Coriander powder

100 GMS Butter milk/Curd

2 tsp. Chili powder

1/4 tsp. Cumin powder

3/4 tsp. Garam Masala powder

1/2 powdered Saunf (fennel seeds)

Serve with

Serve hot with Rice or chapati.

Method

1.Clean and wash meat properly.

2.Mix meat along with all other ingredients except onion in a cooker and mix well so that all the pieces are coated with the masala then add 1/2 cup water.

3.Close the lid and cook it till 5 whistles .Let it cool then open .

4.In another pan fry onions in oil till they are golden brown.

5.Add the cooked meat along with the gravy to the onions and let it boil.

6.Cook them till the gravy becomes thick and the oil separates.

7.Garnish with coriander leaves.

Mutton Dhall Curry

2009-06-23T04:49:00.000-07:00

Ingredients:

• 250 gm Mutton cut into small bite-sized pieces

• 175 gm Dhall, soaked for overnight

• 500 ml Thin coconut milk

• 100 ml Thick coconut milk or pati santan

• 4 tbsp Oil

(A)

• 1/2 tsp Salt

• Pinch of ground black pepper

• 1 Cup water

• 1/2 tbsp Old ginger juice

(B)Ground Spices

• 8 Shallots

• 25gm Old ginger

• 2 cm Galangal

• 2 tbsp Meat curry powder

• 4 Cloves garlic

• 2 tbsp Chilli paste

(C) Spices

• 4 Cardamons, split

• 3 cm Cinnamon stick

• 1 Stalk lemon grass, lightly smashed

• 2 Stalks curry leaves

• 1/2 tsp Salt

(D)

• Halved and seeded

• 2 Red chillies

• 1 Tomato, quartered

• 4 Green chilliesSeasoning:

• 1 tsp Chicken stick granules

• 1/2 tsp Salt

• 1/2 tsp Sugar

How to make Mutton Dhall Curry:

• Combine mutton and ingredients (A) in a big saucepan, mix well.

• Bring it to a boil, and then simmer over low heat till meat is tender.

• Add more water if require to keep it moist.

• Cook dhall in a cupful of water on low heat till soft and mixture turns thick.

• Take a deep cooking pot and heat oil in it.

• Saute the ingredients (B) till dragrant

• Add the ingredients (C) and fry till oil rises and separates.

• Add boiled mutton and dhall, fry it, keep stirring.

• Pour thin coconut milk and bring it to a boil.

• Add the ingredients (D) and cook at a simmering boil.

• Combine pati santan with it and bring to just a boil.

• Add seasoning to taste, dish out and serve hot.

Mutton Chops

2009-06-23T04:44:00.000-07:00

Ingredients:

• 1/2 kg Mutton chops

• 200 gms Tomatoes

• 75 gms Ginger

• 2 tsp Coriander powder

• 1/2 Cup coriander leaves

• Few Green chillies

• Red chilly powder

• 1-1/2 Cup curd

• A pinch nutmeg

• 1/2 tsp Garam masala

• 3 tbsp Ghee or oil

• Salt to taste

How to make Mutton Chops:

• Put muttonchops, chillies, tomato, coriander leaves and salt in a pressure cooker and cook for about 5 minutes.

• Add oil or ghee and again fry for 10 minutes.

• Mix all the spices, red chilly powder, garam masala, nutmeg and coriander powder in curd. Beat the mixture properly.

• Add this to the chops and seethe for about 3 minutes.

• Keep in a pressure cooker and cook for about 3 to 5 minutes.

• Muttonchops are ready. Serve it garnished with chopped coriander leaves.

Mutton - Kheema ball curry

2009-06-23T04:41:00.000-07:00

Preparation : 20 minutes
Cooking Time : 25 minutes

Ingredients:

Kheema : 250 gms

Medium size : 2 (thinly sliced Onion)

Chilli powder : 1 tsp

Ginger-Garlic pastd : 1 tsp

Turmeric Powder : ¼ tsp

Guram masala : ½ cup

Curd : ½ cup

Shahzeera : ½ tsp

Cooking oil : 4 tsp

Rosted Channa powder : 30 gms

Salt To tast

Grind to paste after roasting

Khus - khus : 2 tsp

Watermelon seeds : 1 tsp

Chironji seeds : 1 tsp

Fresh coriander leaves : For garnishing

Preparation:

Take the minced meat in a bowl. To this add shahzeera, chilli powder, salt and channa powder. Put it in mixer and grind. Make small balls and keep aside.

In a pan add oil and fry the onions till golder brown. Add ginger`garlic past, turmeric powder, chilli powder, salt and garam masala. add the grounded paste and stir after sprinkling a little water.

Add the beaten curd and grounded paste stir for 2 to 3 minutes. Put 2 to 3 cups of water allow it to boil for a minute.

Add the Kheema balls and cook till they are done.

Cook till the gravy thickens.

Masala Mutton Chops

2009-06-23T04:34:00.000-07:00

Ingredients:

mutton chops - 1 kg

curds - 250 ml

onions - 1 cup, chopped

tomatoes - ½ cup, chopped

green chillies - 2 tsp, chopped

coriander leaves - 2 tbsp, chopped

red chillies - 3

coriander seeds - 2 tsp

cumin seeds - 1 tsp

pepper corns - 1/2 tsp

cardamoms - 3

cloves - 4

cinnamon - 2 pieces

ghee or oil - 3 tbsp

salt - to taste

Method

Wash the chops and drain the water.

Add curd and salt and marinate for 1 hr.

Add onion, tomato and green chillies.Powder red chillies, coriander, cumin, pepper, cardamoms, cloves and cinnamon together and add to the chops.

Add ghee or oil and ½ cup of water .

Pressure cook for 15 minutes.

Cool the cooker for 10 minutes and open the lid.

Place the cooker back on fire and cook stirring till all the liquid is absorbed and ghee or oil floats on top.

Serve with roti or parathas.

Lamb Masala

2009-06-23T04:33:00.000-07:00

Description

It is hot dry curry. It is good with rice and roti.

Ingredients

1. Lamb, chicken or beef - 1 kg

2. Whole red chilli - 30

3. Whole corriander - handful

4. Cloves - 8

5. cinnamon - 1 piece

6. black pepper - 15

7. cumin seeds - 1/2 tsp

8. cardamom - 3

9. turmeric powder - 1/2 tsp

10. Ginger, finely sliced - 1 piece

11. curry leaves - 10 leaves

12. Onion - 2

13. Oil - 2 tbsp

14. Salt - to taste

Preparation

Cut the lamb into small pieces and clean well.

Fry ingredients 2-8 with out oil until brown.

Powder this with turmeric powder.

Mix well this masala powder, lamb, ginger, curry leaves and salt with hand.

Add needed water and cook until there is no water.

The masala must be well coated with the lamb.

Slice onion thinly.

Heat oil in a pan, add sliced onion and stirr fry util golden brown.

Add the cooked lamb masala to this and stirr well for 5 minutes.

Serve hot.

Lamb Chops with Balsamic Reduction

2009-06-23T04:29:00.000-07:00

Ingredients:

3/4 teaspoon dried rosemary

1/4 teaspoon dried basil

1/2 teaspoon dried thyme

salt and pepper to taste

4 lamb chops (3/4 inch thick)

1 tablespoon olive oil

1/4 cup minced shallots

1/3 cup aged balsamic vinegar

3/4 cup chicken broth

1 tablespoon butter

Preparation:

In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper.

Rub this mixture onto the lamb chops on both sides.

Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat.

Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness.

Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth.

Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half.

If you don't, the sauce will be runny and not good.

Remove from heat, and stir in the butter.

Pour over the lamb chops, and serve.

Makes 4 servings.

Keema Mattar

2009-06-23T04:28:00.000-07:00

Ingredients

250 GMS. Meat

1/2 cup Frozen Peas

1 Chopped Onion

1 Chopped Tomato

1/4 tsp. Ginger Powder

1/2 tsp. Turmeric

6-8 Cloves Crushed Garlic

1 Black Cardamom

1/2 tsp. Garam Masala

4 Cloves

4 tbs. Oil

2 Green chilies

Salt & Chili Powder according to taste

Advice

Add a little water, if necessary.

Too much browning of meat will make it dry and hard to swallow.

Method

1.Heat Oil and fry onions. When onions turn gold, add garlic, cardamom, cloves and green chilies.

2.When garlic starts to smell, mix tomatoes, ginger, turmeric, salt and chili powder.

3.Fry for couple of minutes and then add minced meat and frozen peas. Mix well and cook on medium heat, stirring occasionally.

4.Cook till absolutely tender. Keep it moist.

5.Sprinkle with garam masala and coriander leaves.

Japanese Lamb Teriyaki with Mushrooms

2009-06-23T04:26:00.000-07:00

Ingredients:

1 1/2 lbs. lean cooked leg of lamb1

1/4 cup japanese style soy sauce

1/4 cup rice or sherry wine

2 tsps. ground ginger

1 minced small garlic clove

12 ozs. small washed whole mushrooms

2 quartered and separated onions

2 tbsps. salad oil

Preparation

Cut meat into 2-inch cubes, discard any fat.

Combinelamb with soysauce, wine, ginger and garlic in plastic bag set into bowl

Marinatefor two hours or longer in refrigerator.

Reserve marinade; threadmeat on skewers, alternating with mushrooms and onionleaves.

Wipe gently with oil. Broil 4 inches from heat3 to 4 minutes a side, basting occasionally withmarinade.

Serves 4.

Hyderabadi Mutton Biryani

2009-06-23T04:23:00.000-07:00

Ingredients

2 cups Basmati rice

3 1/2 cups Water

3 tblspns Ghee

1 tspn Salt

4 Cloves

4 Cardamoms

1 Bay leaf

1 tspn Shah jeera

Note :- Heat ghee; add jeera and the whole spices and fry for a minute. Add washed rice and fry for 2-3 minutes. Add water and salt and cook. The grains should be separate.

For mutton masala

1/2 kg Mutton

2 Green chilies (slit)

3 large Onions (chopped)

4 tblspns Ghee

1 cup Green coriander (chopped)

1 cup Mint (chopped)

1 cup Curd

Grind together

2 Garlic cloves

1 1/2" Ginger piece

12 Red chilies

2 tspns Coriander

2 tspns Fennel

2 tspns Khus khus

1/2 cup Coconut (grated)

3 tspns cashew nuts

Recipe:

Cut meat.

Soak in curds.

Heat ghee in a pan add green chilies and onions.

Add masala paste and fry till brown.

Add tomatoes and fry for 2 minutes, add mutton, coriander and leaves.

Simmer for 5 minutes; add 1/2 a cup of water and salt.

Pressure cook for 15 minutes.

Open and add coconut and cashew paste.

Cook till gravy is thick.

Grease a dish.

Layer the rice and gravy.

First rice then gravy, ending with rice.

Dissolve some strands of saffron in a tblspn of milk.

Sprinkle on rice.

Either bake covered in a hot oven for 10 minutes.

Can keep covered tightly, on a tava on low heat for 10 minutes.

Garnish with halves of boiled eggs

Gongura Mutton

2009-06-23T01:05:00.000-07:00

Ingredients:

1/2 kg lamb meat, cleaned and cut into pieces

1/2 tsp turmeric powderSalt to taste10 cloves of garlic

1/2 inch piece of ginger

For the curry

3 tblsp cooking oil4 cloves (laung)

4 whole green cardamoms (hari ilaichi)

2 bay leaves

1 large cinnamon stick

200 g gongura leaves

1 large onion thinly chopped

1 stem large curry leaves

How to make Gongura Mutton:

Boil the mutton and ginger garlic with some salt in a pressure cooker.

Fish out the ginger garlic and make a paste of it and keep aside.

Now in a pan heat oil and add all the whole spices.

Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.

Then add water for curry and boil till it thickens

Garnish with fresh coriander or mint leaves and serve with rice.

Fried Mutton Kidneys

2009-06-23T01:04:00.000-07:00

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)

Lemon 2 Cooking Oil ½ cup

Procedure:

Rinse the kidneys thoroughly with salt and garlic water.

Heat oil in a frying pan until it is very hot, then add kidneys, ginger and garlic paste and salt 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.

Dum Gosht - Slow Cooked Lamb Curry

2009-06-23T00:53:00.000-07:00

Ingredients:

Canola Oil - 3/4 cup

Lamb meat - 500 gms, cut into 2 cm cubes

Onions - 1, large, finely chopped

Ginger-Garlic paste - 2 tsp

Red Chilli powder - 1 tsp

Salt - 2 tsp

Black Pepper powder - 1/2 tsp

Yoghurt - 1 cup, lightly beaten

Method:

Pre-heat your oven to 350°F.

Pour oil into a large non-stick pan on medium heat.

When the oil is hot, put the meat pieces into the pan, as many as the pan can hold, and brown them on all sides. With a slotted spoon remove the meat pieces once browned into a deep bowl. Cover and set aside.

In the same pan throw in the sliced onions. Once they are translucent, add the ginger garlic paste to it. Stir fry them for a few minutes.

Now, put the browned meat with all its juices into the pan.

Sprinkle red chilli powder, salt, black pepper powder and mix it well.

Pour in the lightly beaten curd and bring it to a boil on simmer.

Then, pour this mixture into a baking dish and cover it with a lid, or aluminium foil, taking care that it has been covered properly and once formed, the steam will not escape from anywhere.

Put this baking dish with the mixture in it into the oven for an hour.

After an hour, check the meat if it is tender and soft. If it is not, pour in half cup water, give it a stir, cover the dish very well again, and put it inside the oven for 30 to 45 minutes till the meat has been properly cooked and is tender.

Once done, garnish with chopped spring onions and serve hot with Naan or Plain White Rice. Enjoy

Dry Mutton

2009-06-23T00:47:00.000-07:00

Ingredients:

• 500 gms Mutton

• 10 Cloves of garlic

• 1 tsp Turmeric powder

• 1 tbsp Garam masala powder

• 1 Cup curd

• 2 Bay leaves

• 1 Cup mustard oil

• 1 Inch Piece of ginger

• Salt to taste

How to make Dry Mutton:

• Beat the curd.

• Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours.

• Mince the garlic and grate the ginger.

• Heat oil in a kadhai. Add ginger, garlic and bay leaves. Fry for a minute.

• Add marinated mutton pieces.

• Make the flame low and cook for nearly half an hour until the mutton pieces become tender.

• Mix garam masala and stir properly.

• When the mutton turns tender and almost dry, remove it from the flame.

• Dry Mutton is ready.

Mutton Liver Fry

2009-06-23T00:44:00.000-07:00

Ingredients:

• 2 Pounds mutton liver

• 1 Onion

• 1 Tomato

• 2/3 tsp Pepper

• 1/4 tsp Turmeric powder

• 1 tbsp Cumin seeds

• 2 tbsp Ghee

• Salt to taste

How to make Mutton Liver Fry:

• Mix black pepper powder, turmeric, cumin powder and salt.

• Marinate liver pieces with the above mixture for about half an hour.

• Heat ghee in a kadhai.

• Fry onions into it till they turn golden brown.

• Add tomatoes and again fry till they become pulpy.

• Now add the liver chops.

• Add about 1/2 cup water. Avoid using excess water.

• Put the lid and cook the mixture till well done.

• Mutton Liver Fry is ready to serve.

Chicken Florentine Casserole Recipe

2009-06-22T22:43:00.000-07:00

Ingredients

* 2 (13.5 oz) cans spinach, drained

* 4 skinless, boneless chicken breast halves

* 4 oz fresh mushrooms, sliced

* 1/4 c butter

* 1 tbsp lemon juice

* 1 tbsp Italian seasoning

* 1 (10.75 oz) can condensed cream of mushroom soup

* 2 c shredded mozzarella cheese

* 2/3 c bacon bits

* 3 tsps minced garlic

* 1/2 c half-and-half

* 1/2 c grated Parmesan cheese

Directions

* Step #1 Preheat oven to 350 degrees F (175 degrees C).

* Step #2 Place the chicken breast halves on a baking sheet; bake 20 to 30 mins, until no longer pink & juices run clear.

* Step #3 Remove from heat, & set aside.

* Step #4 Increase the oven temperature to 400F degrees F (200 degrees C).

* Step #5 Melt the butter in a medium saucepan over med-heat/flame.

* Step #6 Stirring constantly, cream of mushroom soup, Italian seasoning, lemon juice, mix in the garlic, half-and-half, & Parmesan cheese.

* Step #7 Arrange the spinach over the bottom of a 9x9 inch baking dish.

* Step #8 Cover the spinach with the mushrooms.

* Step #9 Pour half the mixture from the saucepan over the mushrooms.

* Step #10 Arrange chicken breasts in the dish, & cover with the remaining sauce mixture.

* Step #11 Sprinkle top with bacon bits, & top this with mozzarella cheese.

* Step #12 Bake 20 to 25 mins in the 400F degrees F (200 degrees C) oven, until bubbly & lightly browned.

* Step #13 Enjoy the Chicken Florentine Casserole recipe

Chinese Chilli Chicken

2009-06-22T22:31:00.000-07:00

Ingredients

500 -600 gms Boneless Chicken

2 tbsp Soya Sauce

1 Egg

2 tbsp Corn Flour/Corn Starch

5-6 Chopped Green Chilies

2 Green Onion Chopped

1 tsp Garlic Paste

Salt to taste

1/2 tsp White Pepper Powder

1 tsp Sugar

A pinch of ajinomoto

2 cups chicken Broth/ Water

1 tbsp Oil

Oil to fry

Preparation:

* Cut the boneless chicken pieces into1 " cubes.

* Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.

* Heat oil and deep fry the marinated chicken pieces till golden brown.

* Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.

* Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

* Add fried chicken pieces to it and cook for few minutes.

* Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.

* Cook for 2-3 minutes.

* Serve chinese chili chicken hot garnished with chopped green onion tops.

* Chinese chili chicken goes well with steamed / boiled rice.

Coconut Mutton

2009-06-22T00:25:00.000-07:00

Mutton pieces cooked in a rich spicy coconut gravy

Ingredients

500 GMS OR 1 LB Mutton, cleaned & cut2 small Onions finely chopped

2 small Tomatoes finely chopped

2 tbsp. Oil

Salt according to Taste

First fry all the Masala Ingredients and then Grind to paste with fried coconut & onion :

1/2 Coconut, grated & fried

1 small Onion, chopped & fried

15 Red chilies

1 tbsp. Coriander seeds

1/4 tsp. Cumin seeds

A small pinch of Methi

8 pieces of Pepper

1 tbsp. Poppy seeds

2 Cinnamon sticks

2 Cloves

1 tsp. of Garlic paste

Method

1.Heat oil in a vessel and fry the chopped onions till red, then add the mutton and fry for a while.

2.Then add the ground masala, salt, chopped tomatoes and boil until mutton is cooked. Remove and serve hot.

Chettinad Mutton Biryani

2009-06-22T00:22:00.000-07:00

Ingredients

1/2 kg mutton

3 tomatoes

4 onions

6 chillies

300 gms basmati rice

ghee

ginger garlic paste 2 spoons

coriander leaves 1/2 bunch

curd

1 small piece of cinnamon stick

2 green cardamoms,

1 small clove

1 bay leaf

salt and oil.

Method:

1. First wash rice thoroughly, and marinate with three spoons of ghee (for about an hour)

2. Cut mutton into small pieces, wash and marinate with 2 spoons of curd, ginger garlic paste, chillies, tomatoes (cut into small pieces), coriander leaves and salt (for about an hour).

3. After marination, use a pressure cooker or any heavy bottomed vessel. Heat oil and add onions (sliced) and whole spices mentioned above. After the onions turn light brown, add the whole marinated mutton. Fry till oil separates and the raw smell is gone. Add one 100 ml of water and pressure cook for 3 whistles or till the mutton is done.

4. Heat 500 ml of water in separate vessel.

5. Open the pressure cooker when mutton is done, add the marinated rice and the hot water mentioned in 4 above. Add salt to taste.

6. Pressure cook for 2 whistles.

7. Open the cooker after 15 minutes, tasty chettinad biryani is ready to serve with onion/tomato raita.

Lajawab Gosht

2009-06-22T00:02:00.000-07:00

Mutton prepared with coconut & peppercorns

Ingredients

For Marination :

500 GMS. OR 1 LB of mutton ,cleaned and cubed

1 tsp. Turmeric powder

1/2 tbsp. each of Ginger-Garlic paste

For Masala Paste :

4 tbsp. of Oil

8 pieces each of Cloves and peppercorns

1 tsp. Poppy seeds

1 tsp. Aniseeds

1 tsp. Coriander seeds

6 nos. Red chilies

2 large Onions, finely chopped

1/2 Coconut, grated

3 Tomatoes, chopped

4 large Potatoes, peeled & halved

A handful of Coriander leaves

Salt according to taste

Serve with

Boiled Rice Or Chapatis

Method

1. Marinate mutton in the mentioned mixture and keep aside for 1 hour.

For Masala Paste :

1. Heat 2 tbsp. oil. To this add cloves, peppercorn, poppy seeds, aniseeds, coriander seeds, and red chilies. Lightly fry. Now add the onion and cook till it turns slightly brown. Add the coconut and tomatoes. Cook for a few minutes more, till it browns.

2. Cool and grind this mixture to a fine paste and keep aside.

To proceed :

1. Heat the remaining oil in a pressure cooker and add the meat and potatoes. Stir fry till brown. Add masala paste and salt.

2.Add water if needed and pressure cook till meat is soft. Serve hot garnished with coriander leaves.

Mutton Soup

2009-06-17T00:29:00.000-07:00

Ingredients:

Mutton bones 250 gm

Onion, chopped

1 smallPotatoes, cubed

2 medium sizedCarrots, cubed

2-3Tomato, chopped 1 medium sized

Cabbage, chopped ½ cup

Green peas ¼ cup

Fresh mint leaves, chopped

6-8Bay leaf

1 Cardamoms

2Cloves

3Cinnamon

1 inch Peppercorns, crushed

¼ tspOil ½ tsp

Turmeric a pinch

Salt to taste

Water 4 cups

Method:

Clean and wash mutton bones.

Peel, wash, and cut onions, potatoes, and carrots.

Wash and chop the tomato, cabbage and mint leaves.

Put mutton bones in a pressure cooker along with all the ingredients mentioned above except water and stir.

Cook on a medium flame for about 10 minutes.

Add water, close the lid and pressure cook for three whistles.

This soup can be garnished with fresh coriander leaves. Serve hot.

Mutton Egg Masala

2009-06-17T00:26:00.000-07:00

Spicy mutton with hard-boiled eggs.

Ingredients

500 GMS mutton

4 hard-boiled eggs

Oil or ghee (clarified butter) for cooking

2 onions, chopped fine

2 tomatoes, chopped

Salt according to taste

Tamarind pulp and lemon juice as required

Few mint leaves for garnish

Grind for the masala paste:

1/2 tsp. cumin seeds

1/2 tsp. turmeric powder

1/2 tsp. coriander seeds

1/2 tsp. saunf(fennel seeds) (fennel seeds)

6 peppercorns

1/2 stick cinnamon

2 cardamom

2 cloves

3 green chilies

1 tsp. ginger

6 garlic pods

Grind for the green chutney:

1/2 bunch coriander leaves

1/4 bunch mint leaves

Method

1.Heat oil and fry the onions till golden brown. Add tomatoes and fry well.

2.Add the grounded masala paste and cook for 5 minutes.

3.Add mutton, salt and sufficient water and cook till done.

4.Add the green chutney paste, tamarind pulp and lemon juice. Stir well.

5.Add eggs and serve garnished with mint leaves.

Mutton Pepper Fry

2009-06-17T00:20:00.000-07:00

Ingredients:

• 1/2 kg Mutton

• 2 tbsp Chilly powder

• 1 tsp Garam masala powder

• 1 Sprig curry leaves

• 1 tsp Turmeric powder

• 6 Green chillies

• 1 tbsp Ginger

• 1 tsp Mustard seeds

• 1 tbsp Pepper

• 1 tbsp Ginger-garlic paste

• Salt to taste

• 1 Cup shallots

• 2 tbsp Coriander powder

• 1/4 Cup coconut oil

How to make Mutton Pepper Fry:

• Wash and cut the mutton into small pieces.

• Cook it in a pressure cooker along with ginger-garlic paste, turmeric, chilly powder, coriander powder, curry leaves and salt.

• Heat coconut oil in a pan.

• Seethe mustard seeds in it.

• Add shallots, ginger, green chillies and curry leaves. Fry till the mixture turns golden brown.

• Now add cooked mutton. Cook again till it gets roasted.

• Mix garam masala and pepper. Saute again for about 2 minutes.

• Mutton Pepper Fry is ready to serve.

• Garnish it with curry leaves.

Lamb Brain Masala

2009-06-17T00:04:00.000-07:00

Ingredients:

2 Cow Brains or 4 Sheep Brains

4 medium Onion (peeled & finely chopped)

4 Green Chillies (Hari Mirch) (chopped)

2 Lemons (Nimbu)

½ tbsp. of Red Chilli Powder (Pisi Lal Mirch)

1 ½ tbsp. of Coriander Powder (Pisa Dhania)

1 tsp. of Garam Masala

Salt (to taste)

1 tsp. of Ginger Paste (Pisi Adrak)

1 tsp. of Garlic Paste (Pisa Lasan)

½ cup of Plain Yogurt

1 cup Cooking Oil

Ingredients For Garnish:

1 small piece of Ginger (Adrak) (finely chopped lengthways)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

Preparation:

Wash the brain thoroughly and boil in water. After boiling remove the brain from the water and remove any membrane and nerves carefully. Cut brain into small pieces.

Heat cooking oil in a pot or karai and fry the sliced onion until they are golden brown. Remove half of the onions and set aside. To the onion in the pan, add the spices, ginger paste, garlic paste, plain yogurt , green chillies and salt. Fry well for about 10 minutes by adding a little water if needed.

Add the brain and holding the pan by the handles, gently shake the pan to mix. Do not stir with a spoon. When the oil separates, sprinkle with chopped coriander, lemon juice, finely chopped ginger and the remaining brown onion.

Mutton Gravy

2009-06-17T00:00:00.000-07:00

Ingredients:

• 1 lb Mutton

• 1 Onion

• 3 Tomatoes

• 1 tsp Whole pepper

• 1/2 tsp Cumin seeds

• 4 Garlic pods

• Small piece of ginger

• 2 tsp Coriander powder

• Few curry leaves

• Coriander leaves

• 4 Red chillies

• 3 Cups water

• 2 tsp Oil

• Salt to taste

How to make Mutton Gravy:

• Put mutton along with onion and water in a pressure cooker. Cook till 2 whistle.

• Make paste of tomatoes, ginger, red chillies, garlic, pepper and cumin seeds.

• Add this paste to the mixture in cooker.

• Now add salt, curry leaves, oil, coriander powder and coriander leaves.

• Boil the gravy on a low flame till it becomes thick.

• Mutton Gravy is ready. Serve it with rice or chapatis.