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Ingredients:
garam masala powder1 tsp.
1/2 tblsp garlic chopped
1 cup yogurt
1 tsp cumin powder
1 kg lean shoulder of lamb
1 tsp coriander powder
4 cloves
6 tblsp oil
8 green chillies chopped
1 1/2 tblsp ginger chopped
saltto taste
1 tblsp coriander leaves chopped
1/3 cup tomatoes chopped
4 bay leaves
4 green cardamoms
1 tsp red chilli powder
3/4 cup onions chopped
1 tsp turmeric powder
How to make dhabe da meat :
- Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
- Stir to mix well and leave aside for 5 minutes.
- Heat up the oil in a deep wok (kadai).
- Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.
- Mix in the onions and stir fry until golden brown.
- Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
- Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.
- Pour out little water if necessary.
- Sprinkle garam masala and stir fry for about 2 minutes.
- Mix in salt to taste.
- Decorate with coriander leaves, ginger juliennes and cut green chillies.
Ingredients:
500 gms Minced Meat
250 gms Peas
1/2 tsp Turmeric
1 tsp Red Chili Powder
1 " chopped Ginger
3 Green chilli
1 tsp Garam Masala
3 large Brown Cardamom crushed
1 cup fresh and thick curd Curd
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter
Coriander Leaves
How to make keema matar:
- Heat ghee and fry asafetida.
- Add salt, green chillies, turmeric and coriander powder.
- Add cardomoms and garam masala and simmer.
- Then add a cup of hot water.
- Add Peas and minced meat.
- Cover and cook till the water dries and peas and keema are done.
- Garnish with coriander leaves.
- Serve hot with nan or chapatis.
Ingredients:
3 in piece of fresh ginger peeled and coarsely chopped
3 tbsp peeled and coarsely chopped garlic
6-8 lamb chops from the ribs, remove all extra fat
8 fl oz grated or finely chopped tomatoes
2 medium sized onions very finely chopped
1 tbsp cayenne
12 fl oz Greek yogurt beaten
1- 1/2 tsp salt 1 tsp ground roasted cumin seeds
1-2 tsp Punjabi garam masala
3 tbsp lemon juice
2-3 tbsp chopped fresh green coriander
How to make punjabi lamb chop:
- Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste.
- Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan.
- Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked.
- Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick.
- Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over masala chops and serve.
Ingredients:
500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion
5 Green Chilly chopped
100 gms Bengal Gram soaked overnight
10 pods Garlic
1 tsp Cumin Seed
4 Cardamoms
1 " long piece Cinnamon
1 " long piece Ginger
6 Pepper corns
4 Red Chillies
Clarified Butter
How to make shami kabab:
- Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
- Grind meat into a fine paste.
- Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
- Mix both the pastes well.
- Now mix well beaten eggs and prepare a uniform dough.
- Add finely chopped green chillies and onion to dough and mix well.
- Shape the dough into small round flattened balls or kababs.
- Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
Ingredients:
250 gms Minced Mutton
2 meduim sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar)oaked in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)
How to make shahi rogan josh:
- First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
- Now heat ghee.
- Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
- Add masala paste and simmer for 3 minutes.
- Add keema and simmer.
- Add beaten curd and a cup of water.
- Cook till meat is tender and gravy is thick.
- Add garam masala, soaked saffron and cashewnuts.
- Cover it with a lid for few minutes.
- Serve hot garnished with chopped coriander leaves.
Ingredients:
1 tsp garlic (lasan) paste
5 cup mutton stock
1 tsp ginger (adrak) paste
1/2 cup ghee
1/2 tsp black pepper (kali mirch)
2 cups tomato (tamatar) puree
salt (namak) to taste
2 medium onion (pyaj) sliced
20 green chilies
1 tsp red chili powder
1 kg meat
1/2 kg wheat (gehun)
How to make harissa:
- Soak the wheat in water for seven to eight hours.
- In a wide pot mix in wheat, salt and 1 1/2 liter water and stir fry it on medium flame till tender.
- Take another pot, mix in meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder and tomato puree and stir fry it till soft.
- When the meat is soft then use a chopper to obtain haleem like consistency.
- Then mix in soft wheat up and stock and stir fry the mixture till it is thick.
- Heat up oil in a pot and fry the onions till golden brown, pour out it on the harissa.
- Serve it with lime, cut green chilies, cut ginger and garam masala powder.
Ingredients:
1 tblsp garlic paste
5 green chillies chopped
2 bay leaves
500 gms spinach
salt to taste
1 tblsp garam masala whole
4 tblsp oil
1 tsp red chilli powder
1 tblsp ginger paste
500 gms mutton
1 tsp cumin seeds
1 cup onions sliced
How to make palak gosht :
- Clean, wash and cut lamb into even sized pieces.
- Boil spinach in salted boiling water for one minute.
- Remove well and grind it along with green chillies to a rough paste.
- Heat up oil in a thick bottomed pan.
- Mix in bay leaves, whole garam masala and cumin seeds.
- When cumin seeds begin to change colour, mix in cut onions.
- Stir fry till onions are translucent.
- Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
- Stir fry on high flame heat up stirring constantly.
- Mix in three cup of water and stir fry covered until lamb is almost done.
- Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.
Ingredients:
2 lbs. Mutton Leg
2 lbs. Onions (chopped)
14 oz. Tomato (chopped/paste)
2 oz. Ginger Paste
2 oz. Garlic Paste
7 oz. Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves
.05 oz. Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
7 oz. Cooking Oil
Salt To Taste
How to make Rajasthani Lal maas:
- In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
- Keep aside a little of the brown onions to use for garnish.
- Add the garlic and ginger paste, cook for 15 min.
- Add cut portions of mutton and let it cook for 30 min.
- Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
- Cook until the spices are well-cooked and mixed.
- Add tomato paste and cook on low fire for 40 min.
- When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.
Ingredients:
16 mutton pasandas
For Marinade
1 tsp green cardamom powder
4 tblsp mustard oil
1 1/2 tblsp mint leaves
salt to taste
1 tblsp raw papaya
5 green chillies
1 1/2 tblsp coriander leaves
2 tblsp ginger garlic paste
1 tsp lichen stone flower powder (dagad phool)
1 tsp garam masala powder
1 tsp peppercorns (crushed)
How to make patther kabab :
- Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.
- Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.
- Let it marinate for one hour.
- Cooking on stone slabs:(traditional way of cooking on kadapa stone.
- Take a flattish piece of rough granite or kadappa of about 11/2" length x 1" breadth x 2" thickness.
- Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.
- Heat up the granite well with live charcoals underneath.
- Sprinkle a little oil or ghee on the surface and put the marinated meat picattas.
- Turn them a few times basting them occasionally with oil.
- Take off when cooked through.
Ingredients:
3 cups water
1 cup curd (dahi)
1/2 cup regular atta (dough)
salt (namak) to taste
2 tblsp oil (tel)
1/2 kg mutton
marinate:
2-3 green cardamoms
1 tsp jeera
2 pods garlic (lasan)
1 black cardamom
1/2 cup corriander leaves
1-6 green chillies
4 cloves (lavang)
1 inch piece ginger (adrak)
6 black pepper (kali mirch) corns
1/4 cup mint (pudina) leaves
1/2 onion (pyaj)
How to make dum pukht:
- Mix completely mutton, curd and salt and keep aside
- In a mixer grind the marinate till it forms a fine paste.
- Mix the paste with the marinated mutton.
- Put in freezer for 6-8 hours
- Heat up oil in a thick-bottomed pan.
- Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil leaves the masala.
- Mix in the water.
- Cover the pot with a lid.
- Seal with aata and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the aata.
- Cut off the aata and serve with nan.
Ingredients:
1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water
How to make biryani badshahi:
- First wash and soak rice.
- Then fry sliced onions to a golden brown color.
- Soak saffron in water.
- Now grind ginger, red chillies, garlic and almonds and fry these in butter.
- Add it to the mutton and salt and stir for 5 minutes.
- Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
- Boil rice with salt in another pan.
- Put curd into a piece of muslin cloth and let the water drain away.
- Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
- Strain the saffron water and add lemon juice.
- Add all this to mutton.
- Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
- Now pour milk and some butter and cover the vessel.
- Seal the edges of the pan with flour paste.
- Place the can on flame for one hour.
- Serve it very hot with some curry.
Ingredients:
500 gm Mutton
150 gms Onion
20 gm Black Pepper Powder
5 gm Shah Mirch
5 gm Red Chilly Powder
1 tsp Ghee
1 tblsp Garam Masala
150 mg Oil
Preparation:
- Marinate the mutton with turmeric oil, red chilly powder, black peppet and shah mirch and salt. Keep aside for 15 mins
- Boil the mutton in a presseure cooker. Keep the mutton stock aside for later use.
- Fry the mutton for 5 mins in oil and then put the chopped onions and fry till the colour is black Add salt to taste and fry till the oil starts coming out, add garam masala and fry again. Stir constantly, so that it does not burn.
- Add the mutton stock that was kept aside earlier and boil till the gravy thickens.
- Garnish with chopped corriander and whole green chilly.
- Serve hot with naan or tandoori rotis.
Ingredients:
1 kg mutton, boneless
2 pyaj
oil (tel) for frying
6 green chilies finely cut
2 1/2 tblsp besan roasted
salt (namak) to taste
1 egg
1 tsp red chili powder
2 inch piece ginger (adrak) finely cut
for the curry
2 tsps. coriander leaves (dhania patta)
1 tsp haldi powder
3 pyaj
1 tsp garam masala
3-5 garlic (lasan)
1 cup. tomatoes, boiled & skinned
salt (namak) to taste
1 1/2" ginger (adrak)
1 tsp red chili powder
How to make kofta curry:
- To make the koftas, grind the meat with all the other ingredients.
- Make small balls with this mixture.
- Deep fry these balls till golden brown and keep aside.
- For the curry, stir fry the onions, garlic and ginger till golden brown.
- Mix in the rest of the curry ingredients with enough water to make a gravy.
- Bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 mins.
- Decorate with cut coriander leaves before serving.
- Serve hot
Ingredients:
1/2 kg lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 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.
- Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
- Sauté till the oil is separated from the mixture.
- Now add the meat pieces and sauté for five minutes so that they get well wrapped with the spices paste.
- Then add water for curry and boil till it thickens
- Garnish with fresh coriander or mint leaves and serve with rice.
Ingredients:
2 cup warm water
2 tsp vinegar
1/2 tsp pepper powder
1 tsp coriander powder
salt to taste
1/2 tsp clove powder
3 tblsp oil
2 tblsp desiccated coconut
2 big size onions
1 1/2 inch ginger
1/4 cup yogurt
750 gms mutton
1 tsp red chilli powder
1 tsp cinnamon powder
6 cloves garlic
1 tsp turmeric powder
How to make goan mutton curry :
- Clean and wash the mutton thoroughly.
- Remove off the excess water and cut into 1 inch cubes.
- Cream the yogurt and turmeric powder together.
- Mix in the mutton cubes and marinate for 3-4 hours.
- Take off and cut one onion.
- Slice the other.
- Wash, take off and crush the ginger and garlic.
- Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown.
- Remove with a slotted spoon and keep aside.
- Mix in the remaining oil to the pot and fry the cut onions until soft.
- Mix in the crushed ginger and garlic.
- Stir fry for one minute.
- Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder.
- Stir fry for 1 minute over low heat.
- Mix in 2 tblsp of water and stir fry until it evaporates.
- Mix in the desiccated coconut stir fry for 2 minutes over low heat.
- Mix in meat and increase the heat.
- Stir and fry the meat for 5 minutes or until it changes colour.
- Mix in water and bring it to a boil.
- Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt.
- Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender.
- Stir in vinegar, take off from heat, serve hot.
Ingredients:
1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds
How to make achari mutton :
- Wash and cut the mutton into 11/2" cubes.
- Take off and cut the onions.
- Cut the tomatoes.
- Roast the whole spices separately and grind everything coarsely.
- Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
- Mix in the cut ginger-garlic.
- Mix well.
- Mix in coarsely ground masala powder.
- Stir fry for half a minute, stirring all the time.
- Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
- Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
- Stir fry till oil leaves the masala.
- Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
- Stir fry till the mutton is fully done.
- Adjust the flavor and serve hot decorated with coriander leaves.
Ingredients:
8 pieces lamb chops
3/4 tsp. garlic paste
1/2 cup yoghurt
1 tsp. aniseed, red chilli powder
5 cloves
3 1/2 tbsp. oil
1 tbsp. lemon juice, ginger paste
2 tsp. gram flour
a small piece of raw papaya
1/2 tsp. black cardamom
1/4 tsp. black pepper
Salt to taste
Preparation:
- Flatten the chops with a hammer.
- Rub ginger-garlic paste and keep aside.
- Dry roast the' besan' in a pan till brown. Sprinkle it on the chops.
- Beat the curd in a bowl and keep aside.
- Grate raw papaya and rub well on meat.
- Add yoghurt and remaining ingredients, mix well.
- Add little oil to it. Marinate the mutton in this marinade for one hour.
- Fry the chops for about 5 minutes in a pan with 1 tbsp oil. and then transfer to the microwave.
- Cover, sprinkle with a little water and micro them for 6 minutes.
- Stand them for another 3 minutes and serve with onions, mint and a dash of lemon juice.
Ingredients:
1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste
Preparation:
- Heat oil, add cinnamon, cardamom, cloves and bay leaf.
- When brown put ginger, garlic, green chilli paste.
- Saute for a few minutes and add yoghurt and mutton cubes.
- Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.
- When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.
- To serve garnish with quartered boiled egg and mint.
- A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).
Ingredients:
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee
How to make meat biryani:
- Wash mutton and take it in a vessel.
- Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
- Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
- Take 2 litres of water in a vessel and put it on the stove.
- When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
- Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
- Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
- Then turn off the stove. Leave the stuff for 15 minutes.
- Hyderabadi mutton biryani is ready to serve.
