Mutton Cutlet

Ingredients

Minced meat                   500 gms

ginger garlic paste           3 tsp

red chillie powder             2 tsp

saffron                            1/2 tsp

garam masala pwd          1 tsp

corriander leaves             4-5 stalks

salt                                  as per taste

potato                             500 gms (boiled and smashed)

lemon                              1/2

Method

Wash the minced meat, add to it ginger garlic paste, red chillie powder, saffron, garam masala powder , chopped corriander leaves, salt and 2 cups of water.  You can pressure cook it or else cook it in a dish.  Pressure cooking is faster.  After the mince is cooked allow it to cook till completely dry. 

Mix the cooked mince with the smashed potato, add 1/2 lemon juice and make patties on your palms according to the size you desire.  In a bowl take a beaten egg with little salt, dip the patties one by one and shallow fry it  few at a time till nice and golden brown.

(If the mince is less and the potato is more, mince can be filled in the potato and then fried,if you have dried bread crumbs you can use it after dipping in the egg or without the egg  )

Mutton kebabs

                        

                                     
 Mutton Kebabs

Ingredients:

                                           
Boneless meat or mince               500gms
garlic pods                                  8

mint leaves                                  10-12

green chillies                               5

pepper (black)                            2tsp

garam masala                             2 tsp

Roast & dry grind the following ingredients

chirongi                                         50 gms

putnal pappu                                 50 gms                                 

Method:

1. In a dish wash the meat or mince add garlic pods, mint leaves, green chillies and salt and water (2 cups) & allow to cook for about 15 minutes.

2. Blend this mixture in a mixie and then add the dry ground chirongi, putnal pappu, pepper and garam masala powder and salt as per taste and blend it in the mixie itself or else it can be mixed in a separate bowl with the hand.

3. Make small patties oval or round shape and keep aside

4. Take a frying pan, and shallow fry few pieces at a time, in refined oil.

Garnish with round sliced onions and lime pieces.Laziza Shami Kebab Masala, 100-Gram Boxes (Pack of 6)

Haleem

Haleem

(Mutton or chicken or beef)

(This is a traditional  & labourious  dish, but the following is a easy home made recipe)

Ingredients

Boneless meat                          500 gms

broken wheat or Dhalia 100 gms               (wash &  soak for 1 hour)

Lentils (25gms each)

urad(black gram)            25gms
moong(split green gram) 25gms
channa(bengal gram)      25 gms
red dhal                         25 gms 
(wash & soak for 3 hrs)

onions                             4

refined oil or vanaspathi   1/2 cup

Marinate the meat with the following ingredients for about an hour

ginger garlic paste                        3-4 tsp

curd                                            100gms

corriander & mint leaves              1 bunch each

green chillies                                5-6

red chillie powder                        2 tsp

garam masala powder                  2 tsp

Pressure cook the marinated meat by adding one cup of water.

Pressure cook the broken wheat and lentils by adding 2 cups of water.

(You can even pressure cook the meat, wheat & lentils together by adding 3-4cups of water)

Nest step Mix the pressure cooked mutton and the broken wheat and lentils and use a masher to mix all the ingredients into a paste. (before making a paste if there is extra water  allow it to cook for some more time till semi dry)

check the consistency and the salt. 

In a small kadai or wok add 1/2 cup oil when hot add chopped onions when golden brown, the same can be poured over the mixture and mixed well. 

Garnish it will golden fried onions and chopped corriander leaves.

Mutton/Chicken/Beef Stew

Mutton/Chicken/Beef Stew:

Ingredients:

Mutton or chicken           250 gms

Ginger garlic paste           2 tsp

Saffron                               ½ tsp

Potato                                1 medium

Beans (French)                 10 – 12

Carrot                                1

Onion                                1    

Green chillies                     3-4

Pepper                              8 – 10 pods

Cardamom                        1

Cinnamom                         1

Black cumin (shahjeera)  ½ tsp

Cloves                               2

Wheat flour                        2-3 tsp

Method:                                             

Heat the oil in a pressure cooker, add the whole spices (pepper, clove, cardamom, shah jeera, cinnamom ) when splutters add the onions & green chilies and fry it till light brown, add saffron, ginger garlic paste and fry well, add the meat and vegetables and mix it well, add the salt and add 2 cups of water and pressure cook it for about 5 min. on high flame and 10-15 minutes on low flame.While its cooking  mix 2-3 tsp of wheat flour with water in a small bowl and keep aside.Open the pressure cooker and add this mixture and stir continuously for about 2minutes in order to thicken the stew

Mutton Chops Fry

Mutton Chops Fry:

Ingredients:

Mutton chops                   500 gms

Curd                                200 gms

Red chillie powder           3 tsp

Saffron                            ½ tsp

Ginger garlic paste           3 tsp

Garam masala pwd         2 tsp

Salt                                2 tsp or as per taste

Oil                                  3-4 table spoons

Marinate:

Wash the Mutton chops well and add to it curd, red  chillie powder, saffron, ginger garlic paste, garam masala & salt.  Marinate it for about 2 – 3 hours.

Take a Kadai/wok/or dish.  ( In a Kadai it is easy to fry) When it is dry put  3-4 table spoon of cooking oil, when the oil is hot , add in the marinated mutton and mix well, add 2 cups of  water and allow to cook on slow fire for about  20-30 min.   Check if the mutton is cooked open the dish and fry it well till completely dry.  In a separate frying pan fry thin sliced potatoes  (like chips) which can be used to garnish the chops fry.

If there is no mutton chops, ordinary mutton pieces also can be used.

Garam masla: cinnamom, cloves, black cumin, pepper, cardamom  (10 gms each can be powdered  and kept to use in any curry)

Mutton Korma curry

Mutton Korma curry:

Ingredients:

Mutton                                500 gms    (washed well)

Onions                                1 big (chopped)

Tomatoes                            3 (chopped)

Curd                                    100gms

Lime                                   ½

Oil                                       3-4 table spoons

Green chillies                       2-3

Coriander leaves                  ½ bunch

Ginger garlic paste               3 tsp

Red chillie powder              2-3 tsp

Saffron                                ½ tsp

Salt                                     as per taste

Masala paste: (dry roast & grind to paste)

Coconut (dry)                    ½ 

Kuskus                              2 table spoons (poppy seeds)

Pali(groundnut)                  1table spoon
putnal(roasted gram)         1 table spoon

Coriander & cumin  seeds 1 teaspoon each  (dhania, jeera)

1 Patta(cinnamon), 2 laung(clove),1 elichi(cardamom), shahi jeera(black cumin)  ½ tsp  (a little of each)

Method:

Heat the oil in the dish, add the onions  and fry till golden brown add, saffron, ginger garlic paste, green chillies, red chillie powder  and the masala paste and salt and fry well.  Now add the mutton pieces, tomatoes and beaten curd and mix and fry well till the masala is mixed well in the mutton, add 2 cups of water and allow the mutton to cook.  You can add chopped potatoes (optional) .  Chop  coriander leaves ½ bunch.  Cook on slow flame, when the mutton is cooked you can squeeze in the lime juice and allow it to sim for another 5 minutes and remove.  Check the consistency according to your taste, if water is extra allow it to cook without the lid the water will evaporate fast.

Achari Ghosh

Achari Ghosh

Ingredients

Meat (Chicken or mutton or beef) 1/2kg
curd 100 gms
red chillie powder 3 tsp
saffron 1/2 tsp
ginger & garlic paste 3 tsp
salt as per taste
oil 1 tsp

Marinate the above for atleast 2 hours

Achari powder:

Jeera(cummin) 100gms
Rye(mustard) 100gms
Dhania(corriander) 100gms
methi(fenugreek 50 gms

Broil/ Dry fry all the above seeds light brown. Grind and keep for use whenever required to prepare achari ghosh.

METHOD

Heat the oil (3-4 table spoons) in a kadai or dish.  Add 2 finely chopped onions and fry till light brown.  Then add just a little (as you have already addied the same in the marinate) saffron, ginger garlic paste, chillie powder and salt fry well and then add this achari powder 4-5 tsps and mix it well then add the marinated meat and mix well.  Add a little water for cooking and allow it to cook 15-20min.  When the meat is cooked  slit about 3-4 green chillies and place it on the meat. Cover and allow to cook another 5 min.  If there is still water in the curry open the lid and cook on high flame till it gets dry. Mix well so that it does not get burnt at the bottom.