[SIZE=+2]Beef Pie Recipe[/SIZE]
INGREDIENTS
------------------------------
1 pound ground beef
5 potatoes, diced
1 small onion, diced
1 cup cheddar cheese, shredded
1 can creamed corn
Butter
Pepper
Salt
-----------------------
DIRECTIONS
-----------------------
Boil potatoes until they become tender.Drain and mash them.
Add salt and pepper to taste.
Preheat the oven to 350F.
Add ground beef and onion to skillet until the color of the beef changes to brown.
Drain, and then transfer to casserole dish and spread evenly.
Spread the canned corn on top of the beef and potatoes over corn.
Spread cheese and butter over potatoes.
Bake for 30 minutes.
---------- Post added at 08:08 PM ---------- Previous post was at 08:07 PM ----------
[SIZE=+2]Beef Stuffed Peppers[/SIZE]
INGREDIENTS
------------------------------
1 pound ground beef
3/4 cup chopped onion
4 medium green, red or yellow bell peppers
3 tablespoons ketchup
1/4 cup uncooked regular white rice
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/2 teaspoon salt
Sauce
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1/2 teaspoon dried oregano
1 tablespoon ketchup
-----------------------
DIRECTIONS
-----------------------
Heat oven to 350#176;F.
Cut tops off bell peppers and remove seeds.
Combine ground beef, rice, onion, 3 tablespoons ketchup,1/2 teaspoon oregano, salt and pepper in large bowl, mixing lightly but thoroughly.
Spoon into peppers; stand peppers in 8 x 8-inch baking dish.
Combine all the sauce ingredients and pour over peppers.
Cover dish tightly with aluminum foil.
Bake in 350#176;F oven 1-1/2 hours to medium (160#176;F) doneness, until beef is no more pink in center and the juices show no pink color.
---------- Post added at 08:09 PM ---------- Previous post was at 08:08 PM ----------
[SIZE=+2]Beefy Harvest Soup[/SIZE]
INGREDIENTS
------------------------------
1 pound ground beef
4 cups water
1 1/2 cups frozen mixed vegetables
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 cup uncooked large elbow macaroni
4 teaspoons instant beef bouillon granules
6 ounces smoked beef sausage, cut into 1/2-inch slices
Salt and pepper
-----------------------
DIRECTIONS
-----------------------
Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until the beef is no more pink and can be broken up into 3/4-inch crumbles.
Remove from skillet with slotted spoon.
Meanwhile combine water, mixed vegetables, tomatoes and bouillon granules in a large saucepan and bring to a boil.
Stir in macaroni and beef.
Boil again. Reduce heat; simmer, uncovered, 8 minutes.
Stir occasionally.
Stir in sausage; continue simmering for 2 to 4 minutes or until macaroni becomes tender.
Season with salt and pepper, as desired.
---------- Post added at 08:13 PM ---------- Previous post was at 08:09 PM ----------
[SIZE=+2]Biryani
[/SIZE]
------------------------------
INGREDIENTS
------------------------------
500 gms Basmati Rice (long grained rice)
1kg Mutton (cut into small pieces)
2 tsp Garam Masala (mixed spices)
6 Red chilies
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi (cardamom)
3 Green chilies
7 Cashew nuts
Onions (A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina (mint leaves) chopped
Ginger Garlic paste
3 tsp Saffron (dissolved in #190; cup milk)
Curd beaten 1 cup
Juice of 2 Limes
4 boiled eggs. Ghee /Oil 5 tbsp
Salt to taste
-----------------------
DIRECTIONS
-----------------------
The chillies and the cashew nuts needs to be ground into a fine paste.
Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside.
Fry the chili paste in 4 tablespoons clarified milk or oil.
To this add the mutton, 1/4 of the fried onion, 1tsp garam masala(mixed spices) and salt to taste.
When the clarified milk separates from the mixture, add one and a half cups warm water and pressure cook till tender.
Fry the whole spices in 1 tbsp.
clarified milk/oil in a wide-mouthed vessel.
Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook.
When the rice is cooked, spread it on a plate and remove the spices .
Make a mixture of the chopped Kothmir, mint, mixed spices and fried onion and keep aside.
Smear the inside of another wide-mouthed and thick bottomed vessel with clarified milk.
Spread a layer of rice in it and cover it with half the mutton.
Sprinkle half of the Pudina mixture* and juice of a lime.
Put a layer of rice followed by a mutton layer and finish with a final layer of rice.
Sprinkle the rice with saffron milk and some clarified milk.
Cover tightly and cook for twenty minutes over slow fire.
Serve hot.
[SIZE=+2]
[/SIZE]
---------- Post added at 08:15 PM ---------- Previous post was at 08:13 PM ----------
[SIZE=+2]Korma
[/SIZE]INGREDIENTS
------------------------------
3 tablespoons of Corn oil
1 chicken cut into pieces
1 teaspoon garam masala
1/2 teaspoon chili powder
2 green chilies
3 large tomatoes
2 large red onions
2 teaspoons ginger paste
2 teaspoons garlic paste
5 black peppercorns
2 black cardamom pods
2 teaspoons salt
2 tablespoons half and half
2 tablespoons natural yogurt
1 teaspoon lemon juice
-----------------------
DIRECTIONS
-----------------------
The oil needs to be heated in a large heavy bottomed pan.
Saute the finely sliced onions until the color changes to golden brown.
Add the ginger, garlic, chili, mixed spices, salt, cardamom, and peppercorns and mix well.
Chop the tomatoes, and add them to the mixture.
Stir well for two to three minutes.
Add the chicken and fry on high heat and coat the chicken mixture with the spices.
Reduce heat to low and cover.
Let the chicken cook for 25 minutes.
Add yogurt, lemon juice and chilies.
Let cook on low heat for another 20 minutes.
Serve.
---------- Post added at 08:18 PM ---------- Previous post was at 08:15 PM ----------
[SIZE=+2]Mutton Korma
[/SIZE]INGREDIENTS
------------------------------
189; kg Boneless mutton
189; tbsp cumin
Coconut paste (#189; cup)
1 tbsp Ginger paste
1 tbsp Garlic paste
Onions (Finely chopped 1 cup)
Poppy seed paste (#189; cup)
Coriander powder 1 tbsp
Red chili powder #189; tsp
Turmeric powder #189; tsp
Bay leaves 2 nos
Cloves 6-8 nos
Nutmeg powder A little
Green elaichi 6-8 nos
Cinnamon sticks A few
Oil 4 tbsp
Salt to taste
-----------------------
DIRECTIONS
-----------------------
Dry cloves,elaichi,,zeera ,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 saut#233;.
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.
---------- Post added at 08:19 PM ---------- Previous post was at 08:18 PM ----------
[SIZE=+2]Shami Kebab
[/SIZE]INGREDIENTS
------------------------------
#189; kg minced meat without fat
2 tbsp chana dal (split gram) washed and soaked in water for #189; hr
2 pieces dalchini (cinnamon)
3 cloves
1 piece ginger
1 tsp coriander and cumin powder
1 tsp garam masala (mixed spices)
10 garlic flakes
2 elaichi (cardamom)
1 tsp chili powder
A pinch of pepper
A handful of Kothmir and chopped pudina (mint leaves)
1 egg
Juice of #189; a lemon
1 finely chopped onion
Oil for frying
Salt to taste
-----------------------
DIRECTIONS
-----------------------
Wash and drain the mince.
Mix the split gram , whole spices, a cup of water and salt to taste.
Cook until it becomes dry.
Remove from the fire and add ginger, garlic, pepper, chili powder, coriander and cumin powder and grind the mixture into a fine paste and knead into a dough.
Now add the chopped mint leaves, kothmir, lime juice and salt to taste.
Make lemon sized balls of the dough, flatten the balls and stuff them with a little onion mixture.
Dip the stuffed kebabs in the beaten eggs and shallow fry till it is cooked.
---------- Post added at 09:02 PM ---------- Previous post was at 08:19 PM ----------
[SIZE=+2]Shikampuri Kebab
[/SIZE]INGREDIENTS
------------------------------
Mutton pieces (from the leg) 1/2 kg
Chana dal (split gram)1/3 cup
Green chillies, whole 3-4 or to taste
Ginger-garlic paste 1 tablespoon
Chili powder 2 teaspoons or to taste
Black cardamom 4
Bay leaves 4
Cinnamon sticks 4
Cloves 6
Salt to taste
Yoghurt 1/2 cup
Garam masala (mixed spices) powder 1-1/2 teaspoons
Green chillies, finely chopped 2-3
Fresh coriander leaves, finely chopped 1/3 cup
Fresh mint leaves, finely chopped 2 tablespoons
Fresh cream or hung yogurt 1/2 kg
Lime juice 3 or 4 tablespoons
Eggs, lightly beaten 2
Oil or ghee(clarified milk) to fry
-----------------------
DIRECTIONS
-----------------------
Place cream or hung yogurt in the refrigerator overnight or until firm.
Put the meat along with the spices ,covered with water, into a pot.
Boil until the meat is tender and make sure that all the water has evaporated.
Remove from the pot and discard the chillies and whole spices.
The meat needs to be ground into a fine paste without adding water.
Add the yogurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well.
Divide the meat mixture into equal parts.
Take a portion of the paste and roll it into a ball between your palms.
Flatten slightly and make an indentation in the center of the meat which is to be filled with a spoonful of the cream or yogurt.
Fold the ground paste over to seal.
All the kebabs are to be made in this way and dipped in beaten egg.
Shake off any excess.
They are to be fried in hot clarified milk or oil until the color changes into a golden brown.
---------- Post added at 09:04 PM ---------- Previous post was at 09:02 PM ----------
Ingredients:
Mutton/ Lamb small pieces with bone 1 ½ lb
Green chillies (whole) 5-6
Ginger paste 1 tablespoon
Garlic 1 teaspoon
Red chilli powder ½ teaspoon
Yogurt 1 ½ cups
Onion 1 large (finely chopped)
Lime/ Vinegar 2 tablespoon
(fenugreek, fennel, cumin, kalonji, mustard seeds) 1 tablespoon
Amchur powder ½ teaspoon
Shaan achari gosht masala 1/ 2 packet (Use less if you prefer mild flavor)
Oil for frying 5/6 tablespoon (approx)
Method:
1. Make slit lengthwise of green chillies. Mix Shaan Achaar Gosht masala, lime, amchur powder and fill the chillies with this mix.
2. Marinade the meat with lime juices, little amount of salt & red chilli powder.
3. Roast spices/ fenugreek, fennel, cumin, kalonji & mustard seeds and grind coarsely.
4. Heat oil in a heavy bottom pan and add red chilli and garlic. When the garlic starts to change color, add chopped onion, meat, Shaan masala, yogurt, ginger paste. Cook on low flame with lid closed. Stir occasionally
and add little amount of water as needed.
5. When the meat is tender after cooking 1 ½ hrs- 2 hrs depending upon the type of meat, add green chillies filled with spices. Cook for few more minutes. The oil will separate from the meat.
6. For preservation add vinegar instead of lime and can be eaten for 7 days if stored in airtight container in refrigerator .
---------- Post added at 09:05 PM ---------- Previous post was at 09:04 PM ----------
Spicy Mutton Leg Roast
Ingredients
1/2 cup cooking oil
1/2 mace (javitri) powder
1 tbsp green chilli paste
1 tsp all spice powder
1 lamb leg
2 tbsp raw papaya paste
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp onion paste
2 tsp red chilli powder
Salt to taste
Juice of two large lemons
Chat masala for garnishing
Method
Prick the leg all over with a fork. Make a paste of all the ingredients except oil, and marinade the leg in it. Set aside for at least two hours. Place the meat on a baking tray with four cups of water. Bake in an oven at 350ºF for one and a half hours turning the leg two or three times to ensure it cooks evenly. Rub oil all over the leg and grill till well done. Garnish with onion rings and sliced tomato. Sprinkle some chat masala and serve hot.
---------- Post added at 09:07 PM ---------- Previous post was at 09:05 PM ----------
Al Kabsa Recipe
Ingredients
2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrots, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomatoes, peeled and diced
1 kg finely chopped onions
6-8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter or olive oil(for frying)
1/4 cup toasted pine nuts
Kabsa Spice Mix
1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes
Sauce
2 cups water
1 beef stock cube(Maggi)
1 large onion, finely chopped
14 ounces chopped tomatoes
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup diced celery
salt and black pepper
2 tablespoons butter
Method
1. Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5″-2″, bring to a boil then cook gently over medium heat for 1 1/2 – 2 hours or until tender. Reserve stock & set meat aside.
2. Soak rice for 15 minutes. Drain, rise under running water then drain well.
3. Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
4. Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5″ above rice). Cover pot. Cook on low heat for 30 minutes or until tender – add a little more stock or water if rice seems to become dry.
5. Prepare the sauce.
6. Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
7. Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon.
---------- Post added at 09:08 PM ---------- Previous post was at 09:07 PM ----------
Nihari
Ingredients
* 1 kilogram of Beef (with bones)
* 3 medium Onions (thinly sliced)
* 2 tbsp. of All-Purpose Flour (Maida)
* 1 small piece of Dry Ginger (Sounth)
* 2 Small White Cardamoms (Choti Safaid Ilaichi)
* 2 Bay Leaves (Tezz Pattay)
* 1 Cinnamon Stick (Dal Cheeni)
* 2 tsp. of Garam Masala Powder
* 2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
* 1 tsp. Red Chilli Powder (or to taste)
* 2 pinches of Nutmeg
* ½ tsp. Turmeric Powder
* Salt (to taste)
* 1 small piece of Black Salt
* 1 tbsp. Garlic Paste (
* 1 tbsp. Ginger Paste
* ½ cup Plain Yogurt
* ½ cup Clarified Butter (Ghee) or Cooking Oil
For Garnish
* 1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
* 3 Green Chillies (Hari Mirch) (chopped)
* 1 (2" piece) of Ginger Root (Adrak) (cut in strips)
* A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
Preparation
1. In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.
2. Add the meat and garam masala powder (whole spices), plain yogurt , ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.
3. Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.
4. Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.
5. Garnish with coriander leaves, fried onions, green chillies and ginger strips.
---------- Post added at 09:10 PM ---------- Previous post was at 09:08 PM ----------
Mutton Recipes
INGREDIENTS
1 big sized Onion (Pyaj)
1 ” Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta) 2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 – 4 cloves Gralic peeled and coarsely chopped
3 tblsp Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree
For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 ” piece Cinnamon (Tuj/Dalchini)
2 – 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)
DIRECTIONS
Trim off excess fat from the meat and cut into 2 ” cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp.
Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
Add the meat and cook in the onion mixture until all sides of meat are brown.
Add water and bring to a boil.
Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.
Adjust the flame to medium and cook for 3 – 4 minutes stiring continously.
Remove the pan from the flame and serve hot.
---------- Post added at 09:12 PM ---------- Previous post was at 09:10 PM ----------
Kadhai Gosht
Ingredients:
•1 kg lamb/ mutton cut into 2" pieces
•1 cup yogurt
•2 tbsps garlic paste
•2 tbsps lemon juice
•2 tsps garam masala (see link below for recipe to make your own)
•Salt to taste
•3 tbsps vegetable/ canola/ sunflower cooking oil
•4 green chillies slit lengthwise
•2 tsps coriander powder
•1 tsp cumin powder
•2 medium tomatoes chopped fine
•Ginger julliennes to garnish
•Fresh chopped corainder to garnish
Preparation:
•Mix the lamb/ mutton with the yogurt, garlic paste, lemon juice, garam masala and salt to taste, cover and allow to marinate for 3 hours.
•Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame. Add the green chillies and fry till they stop spluttering.
•Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes.
•Now add the tomatoes, corainder and cumin powder and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
•Turn off fire, garnish with ginger and coriander leaves and serve with hot Chapatis (Indian flatbread) or Naans.
---------- Post added at 09:13 PM ---------- Previous post was at 09:12 PM ----------
5 tbsp Vegetable Oil
2 Cinnamon sticks
6 Garlic Cloves
1 tbsp Cardamom Seeds
1 large Onion (chopped)
2 Garlic Cloves (crushed)
1 1/2 inch Fresh Ginger (peeled and chopped)
1 1/2 lb Lean Lamb (cubed)
1 1/4 cup Yogurt (plain)
1 tsp Saffron Threads, soaked in 2 Tbsp boiling water
1/2 tsp Chili Powder
1/2 cup Ground Almonds
1 tsp Salt
1 1/2 cup Coconut Milk
2 dried Red Chilies
Method
Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, for about 5 minutes.
Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
Grind almonds with enough water to form a thick paste. Add almond paste and whole chilies to lamb cubes, stir well. Simmer for 5 minutes, over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
Uncover the pan for the last 10 minutes of cooking. Transfer to a warmed dish and serve at once
---------- Post added at 09:15 PM ---------- Previous post was at 09:13 PM ----------
Mutton Sajji
Sajji is a native dish of the province of Balochistan Pakistan . It usual consisst of whole lamb, marinate only in salt, stuffed with rice and baked over charcoal.
Ingredients:
Whole leg of lamb ….. 2.5-3 kg
Lemon juice …………. 4tbs
Garlic paste …………. 1tbsp
Salt …… 3tsp
Black pepper …………. 2 tsp
Ground coriander ……. 1tbs
Nutmeg ………………. 1/4tsp
Ground cumin ……….. 1tbs
Yogurt ……………….. 250gm
Cooking oil …………… 1/2 cup
Method:
Trim all fat and silver skin from lamb.
Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.
Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits.
Cover and marinate for an hour.
Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.
Pour the marinade over the lamb and coat well all over.
Cover and place it back in the refrigerator for 6-8 hours or preferably over night.
Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 10-15 minutes on each side.
At the end of cooking time brush lamb with oil.
Serve it with Nan and Chutney ...
---------- Post added at 09:17 PM ---------- Previous post was at 09:15 PM ----------
---------- Post added at 09:18 PM ---------- Previous post was at 09:17 PM ----------
Mutton Pasanday
Ingredients:
Pasanday meat (boneless) 1/2 kg
All spice powder 1 tsp
Ginger garlic paste 2 Tbsp
Papaya ground with skin 2 Tbsp
Green chillies, finely chopped 2
Red chilli powder 1 tsp
haldi powder 1/2 tsp
salt to taste
Black pepper 1/2 tsp
laung 6-8
Small cardimon 4
Zeera powder 1 tsp
Dhania powder 1tsp
Kashkhash 2 Tbsp
roasted Chanay 2 Tbsp
Curd 250 gm
Onion thinly sliced 2
Oil 1/2 Cup
Mint leaves chopped 2Tbsp
Lemon juice 2
Method:
Rub papaya paste into pasanday & put it aside for 1-2 hours.
Roast & Grind together Kashkhash, roasted Chanay, Black pepper, laung, Small cardimon, Zeera, Dhania. Mix in curd adding red chillies powder, haldi powder, ginger garlic paste. mix well.
Mix this curd mixture in pasanday & put it aside for marination for 1/2 hour.
Heat oil in a pan. Fry onion to golden & take out one of it in a plate. Spread it to cool down. So that it may become crispy. Crush it.
In the same oil put pasanday mixture. Cook till meat is tender, adding salt, all spice powder.
Mix well. Sprinkle mint leaves, green chillies, lemon juice.
Cook more for 2-3 minutes.
Take out in a serving bowl.
Serve hot with Naan or Chapati.
INGREDIENTS
------------------------------
1 pound ground beef
5 potatoes, diced
1 small onion, diced
1 cup cheddar cheese, shredded
1 can creamed corn
Butter
Pepper
Salt
-----------------------
DIRECTIONS
-----------------------
Boil potatoes until they become tender.Drain and mash them.
Add salt and pepper to taste.
Preheat the oven to 350F.
Add ground beef and onion to skillet until the color of the beef changes to brown.
Drain, and then transfer to casserole dish and spread evenly.
Spread the canned corn on top of the beef and potatoes over corn.
Spread cheese and butter over potatoes.
Bake for 30 minutes.
---------- Post added at 08:08 PM ---------- Previous post was at 08:07 PM ----------
[SIZE=+2]Beef Stuffed Peppers[/SIZE]
INGREDIENTS
------------------------------
1 pound ground beef
3/4 cup chopped onion
4 medium green, red or yellow bell peppers
3 tablespoons ketchup
1/4 cup uncooked regular white rice
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/2 teaspoon salt
Sauce
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1/2 teaspoon dried oregano
1 tablespoon ketchup
-----------------------
DIRECTIONS
-----------------------
Heat oven to 350#176;F.
Cut tops off bell peppers and remove seeds.
Combine ground beef, rice, onion, 3 tablespoons ketchup,1/2 teaspoon oregano, salt and pepper in large bowl, mixing lightly but thoroughly.
Spoon into peppers; stand peppers in 8 x 8-inch baking dish.
Combine all the sauce ingredients and pour over peppers.
Cover dish tightly with aluminum foil.
Bake in 350#176;F oven 1-1/2 hours to medium (160#176;F) doneness, until beef is no more pink in center and the juices show no pink color.
---------- Post added at 08:09 PM ---------- Previous post was at 08:08 PM ----------
[SIZE=+2]Beefy Harvest Soup[/SIZE]
INGREDIENTS
------------------------------
1 pound ground beef
4 cups water
1 1/2 cups frozen mixed vegetables
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 cup uncooked large elbow macaroni
4 teaspoons instant beef bouillon granules
6 ounces smoked beef sausage, cut into 1/2-inch slices
Salt and pepper
-----------------------
DIRECTIONS
-----------------------
Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until the beef is no more pink and can be broken up into 3/4-inch crumbles.
Remove from skillet with slotted spoon.
Meanwhile combine water, mixed vegetables, tomatoes and bouillon granules in a large saucepan and bring to a boil.
Stir in macaroni and beef.
Boil again. Reduce heat; simmer, uncovered, 8 minutes.
Stir occasionally.
Stir in sausage; continue simmering for 2 to 4 minutes or until macaroni becomes tender.
Season with salt and pepper, as desired.
---------- Post added at 08:13 PM ---------- Previous post was at 08:09 PM ----------
[SIZE=+2]Biryani
[/SIZE]
------------------------------
INGREDIENTS
------------------------------
500 gms Basmati Rice (long grained rice)
1kg Mutton (cut into small pieces)
2 tsp Garam Masala (mixed spices)
6 Red chilies
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi (cardamom)
3 Green chilies
7 Cashew nuts
Onions (A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina (mint leaves) chopped
Ginger Garlic paste
3 tsp Saffron (dissolved in #190; cup milk)
Curd beaten 1 cup
Juice of 2 Limes
4 boiled eggs. Ghee /Oil 5 tbsp
Salt to taste
-----------------------
DIRECTIONS
-----------------------
The chillies and the cashew nuts needs to be ground into a fine paste.
Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside.
Fry the chili paste in 4 tablespoons clarified milk or oil.
To this add the mutton, 1/4 of the fried onion, 1tsp garam masala(mixed spices) and salt to taste.
When the clarified milk separates from the mixture, add one and a half cups warm water and pressure cook till tender.
Fry the whole spices in 1 tbsp.
clarified milk/oil in a wide-mouthed vessel.
Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook.
When the rice is cooked, spread it on a plate and remove the spices .
Make a mixture of the chopped Kothmir, mint, mixed spices and fried onion and keep aside.
Smear the inside of another wide-mouthed and thick bottomed vessel with clarified milk.
Spread a layer of rice in it and cover it with half the mutton.
Sprinkle half of the Pudina mixture* and juice of a lime.
Put a layer of rice followed by a mutton layer and finish with a final layer of rice.
Sprinkle the rice with saffron milk and some clarified milk.
Cover tightly and cook for twenty minutes over slow fire.
Serve hot.
[SIZE=+2]
[/SIZE]
---------- Post added at 08:15 PM ---------- Previous post was at 08:13 PM ----------
[SIZE=+2]Korma
[/SIZE]INGREDIENTS
------------------------------
3 tablespoons of Corn oil
1 chicken cut into pieces
1 teaspoon garam masala
1/2 teaspoon chili powder
2 green chilies
3 large tomatoes
2 large red onions
2 teaspoons ginger paste
2 teaspoons garlic paste
5 black peppercorns
2 black cardamom pods
2 teaspoons salt
2 tablespoons half and half
2 tablespoons natural yogurt
1 teaspoon lemon juice
-----------------------
DIRECTIONS
-----------------------
The oil needs to be heated in a large heavy bottomed pan.
Saute the finely sliced onions until the color changes to golden brown.
Add the ginger, garlic, chili, mixed spices, salt, cardamom, and peppercorns and mix well.
Chop the tomatoes, and add them to the mixture.
Stir well for two to three minutes.
Add the chicken and fry on high heat and coat the chicken mixture with the spices.
Reduce heat to low and cover.
Let the chicken cook for 25 minutes.
Add yogurt, lemon juice and chilies.
Let cook on low heat for another 20 minutes.
Serve.
---------- Post added at 08:18 PM ---------- Previous post was at 08:15 PM ----------
[SIZE=+2]Mutton Korma
[/SIZE]INGREDIENTS
------------------------------
189; kg Boneless mutton
189; tbsp cumin
Coconut paste (#189; cup)
1 tbsp Ginger paste
1 tbsp Garlic paste
Onions (Finely chopped 1 cup)
Poppy seed paste (#189; cup)
Coriander powder 1 tbsp
Red chili powder #189; tsp
Turmeric powder #189; tsp
Bay leaves 2 nos
Cloves 6-8 nos
Nutmeg powder A little
Green elaichi 6-8 nos
Cinnamon sticks A few
Oil 4 tbsp
Salt to taste
-----------------------
DIRECTIONS
-----------------------
Dry cloves,elaichi,,zeera ,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 saut#233;.
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.
---------- Post added at 08:19 PM ---------- Previous post was at 08:18 PM ----------
[SIZE=+2]Shami Kebab
[/SIZE]INGREDIENTS
------------------------------
#189; kg minced meat without fat
2 tbsp chana dal (split gram) washed and soaked in water for #189; hr
2 pieces dalchini (cinnamon)
3 cloves
1 piece ginger
1 tsp coriander and cumin powder
1 tsp garam masala (mixed spices)
10 garlic flakes
2 elaichi (cardamom)
1 tsp chili powder
A pinch of pepper
A handful of Kothmir and chopped pudina (mint leaves)
1 egg
Juice of #189; a lemon
1 finely chopped onion
Oil for frying
Salt to taste
-----------------------
DIRECTIONS
-----------------------
Wash and drain the mince.
Mix the split gram , whole spices, a cup of water and salt to taste.
Cook until it becomes dry.
Remove from the fire and add ginger, garlic, pepper, chili powder, coriander and cumin powder and grind the mixture into a fine paste and knead into a dough.
Now add the chopped mint leaves, kothmir, lime juice and salt to taste.
Make lemon sized balls of the dough, flatten the balls and stuff them with a little onion mixture.
Dip the stuffed kebabs in the beaten eggs and shallow fry till it is cooked.
---------- Post added at 09:02 PM ---------- Previous post was at 08:19 PM ----------
[SIZE=+2]Shikampuri Kebab
[/SIZE]INGREDIENTS
------------------------------
Mutton pieces (from the leg) 1/2 kg
Chana dal (split gram)1/3 cup
Green chillies, whole 3-4 or to taste
Ginger-garlic paste 1 tablespoon
Chili powder 2 teaspoons or to taste
Black cardamom 4
Bay leaves 4
Cinnamon sticks 4
Cloves 6
Salt to taste
Yoghurt 1/2 cup
Garam masala (mixed spices) powder 1-1/2 teaspoons
Green chillies, finely chopped 2-3
Fresh coriander leaves, finely chopped 1/3 cup
Fresh mint leaves, finely chopped 2 tablespoons
Fresh cream or hung yogurt 1/2 kg
Lime juice 3 or 4 tablespoons
Eggs, lightly beaten 2
Oil or ghee(clarified milk) to fry
-----------------------
DIRECTIONS
-----------------------
Place cream or hung yogurt in the refrigerator overnight or until firm.
Put the meat along with the spices ,covered with water, into a pot.
Boil until the meat is tender and make sure that all the water has evaporated.
Remove from the pot and discard the chillies and whole spices.
The meat needs to be ground into a fine paste without adding water.
Add the yogurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well.
Divide the meat mixture into equal parts.
Take a portion of the paste and roll it into a ball between your palms.
Flatten slightly and make an indentation in the center of the meat which is to be filled with a spoonful of the cream or yogurt.
Fold the ground paste over to seal.
All the kebabs are to be made in this way and dipped in beaten egg.
Shake off any excess.
They are to be fried in hot clarified milk or oil until the color changes into a golden brown.
---------- Post added at 09:04 PM ---------- Previous post was at 09:02 PM ----------
Achari Gosht Mutton/Lamb
Ingredients:
Mutton/ Lamb small pieces with bone 1 ½ lb
Green chillies (whole) 5-6
Ginger paste 1 tablespoon
Garlic 1 teaspoon
Red chilli powder ½ teaspoon
Yogurt 1 ½ cups
Onion 1 large (finely chopped)
Lime/ Vinegar 2 tablespoon
(fenugreek, fennel, cumin, kalonji, mustard seeds) 1 tablespoon
Amchur powder ½ teaspoon
Shaan achari gosht masala 1/ 2 packet (Use less if you prefer mild flavor)
Oil for frying 5/6 tablespoon (approx)
Method:
1. Make slit lengthwise of green chillies. Mix Shaan Achaar Gosht masala, lime, amchur powder and fill the chillies with this mix.
2. Marinade the meat with lime juices, little amount of salt & red chilli powder.
3. Roast spices/ fenugreek, fennel, cumin, kalonji & mustard seeds and grind coarsely.
4. Heat oil in a heavy bottom pan and add red chilli and garlic. When the garlic starts to change color, add chopped onion, meat, Shaan masala, yogurt, ginger paste. Cook on low flame with lid closed. Stir occasionally
and add little amount of water as needed.
5. When the meat is tender after cooking 1 ½ hrs- 2 hrs depending upon the type of meat, add green chillies filled with spices. Cook for few more minutes. The oil will separate from the meat.
6. For preservation add vinegar instead of lime and can be eaten for 7 days if stored in airtight container in refrigerator .
---------- Post added at 09:05 PM ---------- Previous post was at 09:04 PM ----------
Spicy Mutton Leg Roast
Ingredients
1/2 cup cooking oil
1/2 mace (javitri) powder
1 tbsp green chilli paste
1 tsp all spice powder
1 lamb leg
2 tbsp raw papaya paste
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp onion paste
2 tsp red chilli powder
Salt to taste
Juice of two large lemons
Chat masala for garnishing
Method
Prick the leg all over with a fork. Make a paste of all the ingredients except oil, and marinade the leg in it. Set aside for at least two hours. Place the meat on a baking tray with four cups of water. Bake in an oven at 350ºF for one and a half hours turning the leg two or three times to ensure it cooks evenly. Rub oil all over the leg and grill till well done. Garnish with onion rings and sliced tomato. Sprinkle some chat masala and serve hot.
---------- Post added at 09:07 PM ---------- Previous post was at 09:05 PM ----------
Al Kabsa Recipe
Ingredients
2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrots, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomatoes, peeled and diced
1 kg finely chopped onions
6-8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter or olive oil(for frying)
1/4 cup toasted pine nuts
Kabsa Spice Mix
1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes
Sauce
2 cups water
1 beef stock cube(Maggi)
1 large onion, finely chopped
14 ounces chopped tomatoes
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup diced celery
salt and black pepper
2 tablespoons butter
Method
1. Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5″-2″, bring to a boil then cook gently over medium heat for 1 1/2 – 2 hours or until tender. Reserve stock & set meat aside.
2. Soak rice for 15 minutes. Drain, rise under running water then drain well.
3. Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
4. Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5″ above rice). Cover pot. Cook on low heat for 30 minutes or until tender – add a little more stock or water if rice seems to become dry.
5. Prepare the sauce.
6. Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
7. Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon.
---------- Post added at 09:08 PM ---------- Previous post was at 09:07 PM ----------
Nihari
Ingredients
* 1 kilogram of Beef (with bones)
* 3 medium Onions (thinly sliced)
* 2 tbsp. of All-Purpose Flour (Maida)
* 1 small piece of Dry Ginger (Sounth)
* 2 Small White Cardamoms (Choti Safaid Ilaichi)
* 2 Bay Leaves (Tezz Pattay)
* 1 Cinnamon Stick (Dal Cheeni)
* 2 tsp. of Garam Masala Powder
* 2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
* 1 tsp. Red Chilli Powder (or to taste)
* 2 pinches of Nutmeg
* ½ tsp. Turmeric Powder
* Salt (to taste)
* 1 small piece of Black Salt
* 1 tbsp. Garlic Paste (
* 1 tbsp. Ginger Paste
* ½ cup Plain Yogurt
* ½ cup Clarified Butter (Ghee) or Cooking Oil
For Garnish
* 1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
* 3 Green Chillies (Hari Mirch) (chopped)
* 1 (2" piece) of Ginger Root (Adrak) (cut in strips)
* A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
Preparation
1. In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.
2. Add the meat and garam masala powder (whole spices), plain yogurt , ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.
3. Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.
4. Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.
5. Garnish with coriander leaves, fried onions, green chillies and ginger strips.
---------- Post added at 09:10 PM ---------- Previous post was at 09:08 PM ----------
Mutton Recipes
INGREDIENTS
1 big sized Onion (Pyaj)
1 ” Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta) 2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 – 4 cloves Gralic peeled and coarsely chopped
3 tblsp Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree
For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 ” piece Cinnamon (Tuj/Dalchini)
2 – 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)
DIRECTIONS
Trim off excess fat from the meat and cut into 2 ” cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp.
Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
Add the meat and cook in the onion mixture until all sides of meat are brown.
Add water and bring to a boil.
Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.
Adjust the flame to medium and cook for 3 – 4 minutes stiring continously.
Remove the pan from the flame and serve hot.
---------- Post added at 09:12 PM ---------- Previous post was at 09:10 PM ----------
Kadhai Gosht
•1 kg lamb/ mutton cut into 2" pieces
•1 cup yogurt
•2 tbsps garlic paste
•2 tbsps lemon juice
•2 tsps garam masala (see link below for recipe to make your own)
•Salt to taste
•3 tbsps vegetable/ canola/ sunflower cooking oil
•4 green chillies slit lengthwise
•2 tsps coriander powder
•1 tsp cumin powder
•2 medium tomatoes chopped fine
•Ginger julliennes to garnish
•Fresh chopped corainder to garnish
Preparation:
•Mix the lamb/ mutton with the yogurt, garlic paste, lemon juice, garam masala and salt to taste, cover and allow to marinate for 3 hours.
•Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame. Add the green chillies and fry till they stop spluttering.
•Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes.
•Now add the tomatoes, corainder and cumin powder and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
•Turn off fire, garnish with ginger and coriander leaves and serve with hot Chapatis (Indian flatbread) or Naans.
---------- Post added at 09:13 PM ---------- Previous post was at 09:12 PM ----------
Badam Gosht
Ingredients
2 Cinnamon sticks
6 Garlic Cloves
1 tbsp Cardamom Seeds
1 large Onion (chopped)
2 Garlic Cloves (crushed)
1 1/2 inch Fresh Ginger (peeled and chopped)
1 1/2 lb Lean Lamb (cubed)
1 1/4 cup Yogurt (plain)
1 tsp Saffron Threads, soaked in 2 Tbsp boiling water
1/2 tsp Chili Powder
1/2 cup Ground Almonds
1 tsp Salt
1 1/2 cup Coconut Milk
2 dried Red Chilies
Method
Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, for about 5 minutes.
Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
Grind almonds with enough water to form a thick paste. Add almond paste and whole chilies to lamb cubes, stir well. Simmer for 5 minutes, over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
Uncover the pan for the last 10 minutes of cooking. Transfer to a warmed dish and serve at once
---------- Post added at 09:15 PM ---------- Previous post was at 09:13 PM ----------
Mutton Sajji
Sajji is a native dish of the province of Balochistan Pakistan . It usual consisst of whole lamb, marinate only in salt, stuffed with rice and baked over charcoal.
Ingredients:
Whole leg of lamb ….. 2.5-3 kg
Lemon juice …………. 4tbs
Garlic paste …………. 1tbsp
Salt …… 3tsp
Black pepper …………. 2 tsp
Ground coriander ……. 1tbs
Nutmeg ………………. 1/4tsp
Ground cumin ……….. 1tbs
Yogurt ……………….. 250gm
Cooking oil …………… 1/2 cup
Method:
Trim all fat and silver skin from lamb.
Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.
Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits.
Cover and marinate for an hour.
Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.
Pour the marinade over the lamb and coat well all over.
Cover and place it back in the refrigerator for 6-8 hours or preferably over night.
Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 10-15 minutes on each side.
At the end of cooking time brush lamb with oil.
Serve it with Nan and Chutney ...
---------- Post added at 09:17 PM ---------- Previous post was at 09:15 PM ----------
Mutton Paya
INGREDIENTS:
1st Part:
Goat Trotters (paya) 8
Garlic 1 bunch
Ginger 3 TBsp
Onion 3-4
Haldi 1 TBsp
2nd Part:
Zeera 1 TBsp
onion thinly sliced 2
Garlic paste 2 tsp
Garlic paste 2 tsp
Red chillies 2 tsp
oil 1/2 cup
haldi 1 tsp
Daal mash boiled & mashed 1/2 cup
For Garnish:
Coriander leaves
Green chillies
Ginger slices
Method:
Cook Trotters with 1st part ingredients for 2-3 hours adding a lot of water till trotters are tender & soft.
Boil daal mash with little ginger garlic paste & mash it.
Heat oil in a big pan. Add onion. Fry till light golden. Add ginger, garlic paste, haldi, red chillies. Fry adding little water.
Add boiled daal mash & boiled trotters, salt.
Cook it again on low heat for 1 hour.
Sprinkle zeera powder.
Garnish with coriander leaves, green chillies & ginger slices.
INGREDIENTS:
1st Part:
Goat Trotters (paya) 8
Garlic 1 bunch
Ginger 3 TBsp
Onion 3-4
Haldi 1 TBsp
2nd Part:
Zeera 1 TBsp
onion thinly sliced 2
Garlic paste 2 tsp
Garlic paste 2 tsp
Red chillies 2 tsp
oil 1/2 cup
haldi 1 tsp
Daal mash boiled & mashed 1/2 cup
For Garnish:
Coriander leaves
Green chillies
Ginger slices
Method:
Cook Trotters with 1st part ingredients for 2-3 hours adding a lot of water till trotters are tender & soft.
Boil daal mash with little ginger garlic paste & mash it.
Heat oil in a big pan. Add onion. Fry till light golden. Add ginger, garlic paste, haldi, red chillies. Fry adding little water.
Add boiled daal mash & boiled trotters, salt.
Cook it again on low heat for 1 hour.
Sprinkle zeera powder.
Garnish with coriander leaves, green chillies & ginger slices.
---------- Post added at 09:18 PM ---------- Previous post was at 09:17 PM ----------
Mutton Pasanday
Ingredients:
Pasanday meat (boneless) 1/2 kg
All spice powder 1 tsp
Ginger garlic paste 2 Tbsp
Papaya ground with skin 2 Tbsp
Green chillies, finely chopped 2
Red chilli powder 1 tsp
haldi powder 1/2 tsp
salt to taste
Black pepper 1/2 tsp
laung 6-8
Small cardimon 4
Zeera powder 1 tsp
Dhania powder 1tsp
Kashkhash 2 Tbsp
roasted Chanay 2 Tbsp
Curd 250 gm
Onion thinly sliced 2
Oil 1/2 Cup
Mint leaves chopped 2Tbsp
Lemon juice 2
Method:
Rub papaya paste into pasanday & put it aside for 1-2 hours.
Roast & Grind together Kashkhash, roasted Chanay, Black pepper, laung, Small cardimon, Zeera, Dhania. Mix in curd adding red chillies powder, haldi powder, ginger garlic paste. mix well.
Mix this curd mixture in pasanday & put it aside for marination for 1/2 hour.
Heat oil in a pan. Fry onion to golden & take out one of it in a plate. Spread it to cool down. So that it may become crispy. Crush it.
In the same oil put pasanday mixture. Cook till meat is tender, adding salt, all spice powder.
Mix well. Sprinkle mint leaves, green chillies, lemon juice.
Cook more for 2-3 minutes.
Take out in a serving bowl.
Serve hot with Naan or Chapati.
