Showing posts with label Mutton. Show all posts
Showing posts with label Mutton. Show all posts

September 04, 2018

MUTTON RENDANG

Ingredients:
Mutton - 1 1/4 kg
Water - 2 L
Coconuts - 1 1/4 (grated)
Tamarind - 1 tsp
Water - 250 ml
Turmeric leaves - 2 (torn into big pieces)
Lime leaves - 4 (shredded)
Sugar - 2 tsp
Salt - 1 tsp

Rempah:
Dried chillies - 30
Red chillies - 10
Shallots -25
Garlic cloves - 5
Turmeric - 2 tsp
Green root ginger - 0 slices
Ginger -8 slies
Lemon grass - 3 stalks

Method:
  • Cut mutton into bite-size pieces.
  •  Add 250 ml warm water to coconut. Squeeze and strain for thick coconut milk.
  • Add another 1.75 ml water to the residue and squeeze and strain to obtain thin coconut milk.
  • Soak tamarind in 250 ml of water. Squeeze and extract juice.
  • Simmer thin coconut milk with mutton and rempah in an uncovered wok.
  • Add turmeric and lime leaves. Add water if necessary during cooking to prevent meat drying out.
  • Stir constantly till half the liquid has evaporated.
  • When meat is tender, add thick coconut milk, tamarind juice, sugar, and salt.
  • Simmer till meat is very soft and gravy has thickened



June 30, 2018

GOSHT SEL (LAMB STEW)

Ingredients:
Lamb - 400 gms (cubed)
Large onion - 1
Garlic cloves - 2
Ginger-1 tsp (finely chopped)
Ripe tomatoes-2 (peeled and chopped)
green pepper - 1 (deseeded and chopped)
Natural yogurt-3 pots
bay leaves - 2
Coriander powder - 1/2 tsp
Salt
Sugar
Oil  -3 tbsp
Coriander leaves 

Method:

  • Heat oil in a saucepan and fry the onion, tomatoes, garlic, ginger, bay leaf until onions are soft.
  • Add lamb pieces, coriander powder and pinch of sugar and salt.
  • Fry for a few minutes until lamb pieces are light brown.
  • Then add the yogurt and simmer over a very low heat for about 25 minutes, stirring occasionally. 
  • Garnish with coriander leaves.

June 27, 2018

TAMALES JUJENOS (CORN LEAVES STUFFED WITH MEAT)

Ingredients:
Corn on the cob - 8 (corn removed from cob and set aside)
Lamb - 200 gms (minced)
Onion - 1 (finely chopped)
Red pepper -1 (finely chopped)
Tomatoes - 2 (peeled)
Sugar - 1tsp
Paprika - 1 tsp
Lard - 2 tbsp
Vegetable stock - 2 cups
Salt to taste

Method:

  • Melt the lard in a frying pan and add the finely chopped onion, tomatoes and pepper.
  • Now add the lamb and cook until browned then add the sweet corn, sugar and 2 cups of vegetable stock.
  • leave to cook until the sweetcorn  is tender.
  • Now blend the mixture into a chunky but well mixed paste.
  • Spoon onto the corn leaves and wrap into small parcels.Simmer for about 15 minutes in a saucepan.Serve hot.


June 20, 2018

LAHEM MUQADAD (GROUND LAMB SHISH KEBABS)

Ingredients:
Finely ground lamb - 750 gms
Thyme leaves - 1/2 tsp
Salt - 1 tsp
Pepper - 1/2 tsp
Garlic - 2 tbsp (finely minced)
Onion - 1/3 cup (minced)
Eggs - 2 (lightly beaten)
Fresh parsley - 1 cup
Olive oil - 1/4 cup

Method:

  • Combine all ingredients except olive oil in a medium sized bowl. Work together well.
  • Shape meat mixture into 24 elongated egg shapes, each containing 2 tbsp of meat.
  • Thread kebabs lengthwise onto slender greased skewers.
  • Refrigerate until ready to grill.
  • Baste with olive oil and grill 12-15 minutes for medium to well done.



June 12, 2018

KHEEMA CABBAGE FRY

Ingredients:
Kheema - 250 gms
Cabbage - 250 gms (chopped)
Onions - 2
green chilies - 2
Ginger - small piece
Garlic cloves - 4
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 2 tsp
Coriander seeds  - 2 tsp
cumin seeds - 1 tsp
Poppy seeds- 2 tsp
Cloves - 4
Cinnamon sticks -4
cashew nuts - 1 tbsp
Oil - 50 gms

Method:

  • Grind ginger, garlic, coriander,cumin,poppy seeds to make fine paste
  • In a pressure cooker, put kheema, chopped onion, green chillies,and ground paste and glass of water. 
  • Close the lid and cook upto 3 whistles or until done.
  • Once the lid open,add cabbage, salt, turmeric and chilli powder and cook again till water completely absorbs.
  • Heat the oil, add cloves,cinnamon, cashew nuts and fry till light brown.
  • Add cooked cabbage and kheema and fry in medium flame for few minutes.

May 22, 2018

MOUSSAKA

Ingredients:
Cooked potatoes - 300 gms (sliced)
Neck or shoulder of lamb - 500 gms (minced and cooked)
Tomatoes - 4 (skinned and sliced)
Parsley - little (chopped)
White sauce - 300 ml
Cheese - 100 gms (grated)
Watercress to garnish

Method:

  • Arrange half the potatoes in layers in greased ovenproof dish.
  • Put the meat, sliced tomatoes and parsley on top of the potatoes.
  • Cover with the remaining potatoes.
  • Make the white sauce and stir in most of the cheese and pour over potatoes.
  • Sprinkle with remaining cheese. Cook for 25 minutes in a moderately hot oven, 400 F.
  • Garnish with watercress.

May 01, 2018

BARBECUED LAMB CUTLETS SERVED WITH ROCKET SALAD WITH FETA AND WALNUTS

Ingredients:
Barbecued lamb cutlets:
Lamb cutlets - 6 (trimmed)
Olive oil - 2 tbsp
Sea salt and freshly cracked black pepper

Rocket salad with feta and walnuts:
Rocket - 2 cups
Feta cheese - 50 gms (crumbled)
Walnut pieces - 2 tbsp
Olive oil - 2 tbsp

Method:

  • Baste cutlets with olive oil, then season and cook on a barbecue for 2-3 minutes each side.
  • For the salad, combine all ingredients and toss well.
  • Serve cutlets with salad.

January 25, 2018

BHOONA GOSHT

Ingredients:
Dry meat - 6 pieces
Green chillies - 10
Salt - 1/2 tsp
Tomatoes - 2 
Ginger pieces - 2"
Oil - 2 tbsp

Method:

  • Grill the dry meat in a tandoor or oven till brown.
  • Remove them from oven and cut into small pieces and keep aside.
  • Grind ginger and green chillies to paste. Make tomatoes into puree.
  • Heat oil in kadai, add all ingredients and fry for 2 minutes.
  • Add a little water and shake properly for few seconds and serve steaming hot.

January 08, 2018

KHEEMA - POTATO FRY

Ingredients:
Kheema - 250 gms
Green peas - 250 gms
Potatoes - 6 (medium)
Tomatoes - 2
Onions - 2
Eggs -2
Cheese - 2 tbsp
fresh cream - 1 tsp
Salt and pepper to tate
Coriander leaves - 1 tbsp
Oil - 2 tbsp

For Masala:
Red chillies -6
Ginger piece - 1"
Garlic pod - 1
Coconut - 2 tbsp

Method:

  • Finely chop onions and tomatoes.
  • Heat the oil in pad; add onions and fry till brown. Grind the masala ingredients and add to the onion; saute for few seconds.
  • Add chopped tomato, kheema,green peas, salt and pepper and fry for 3-4 minutes in medium flame.
  • Then add water and close the lid. Cook till kheema is well cooked and dry.
  • Boil, peel and mash the potatoes with little salt and pepper.
  • Grease the round pan,arrange half kheema evenly then place the mashed potato.
  • Top with remaining kheema and pour beaten eggs.
  • Sprinkle cheese and coriander.
  • Bake at 250 degrees for 10 minutes until done.


January 03, 2018

MUTTON WITH DRUMSTICKS CURRY

Ingredients:
Mutton  -500 gms
Drumsticks - 2 (cut into 1" pieces)
Onions -2 (chopped)
Ginger garlic paste - 1 tbsp
Turmeric- 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Tamarind pulp - 1 tbsp or as per taste
Coriander leaves - small bunch (chopped)
Rice flour - 1 tbsp
garam masala - 1 tsp
Curry leaves - few
Ghee/ oil - 2 tbsp

Method:

  • Heat oil in pressure cooker, add curry leaves and onions; fry till onions are brown.
  • Add turmeric,chilli powder, coriander powder, cumin powder, ginger garlic paste and lamb pieces.Fry till liquid dries.
  • Add enough water and close the lid. cook till mutton is almost tender.
  • When the lid is open; add drumstick pieces and tamarind pulp and 1 cup of water. 
  • Cook till drumsticks are cooked then add coriander leaves,garam masala and rice flour mixed in half cup water.
  • Cook for another 5 minutes in low flame until the gravy is little thicken.
  • Serve hot with rice.

January 02, 2018

MUTTON KABAB

Ingredients:
Boneless mutton - 600 gms
Onions - 100 gms
Tomatoes - 100 gms
Capsicum - 100 gms
Lemon juice - 1 tbsp
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Oil - 4 tsp
Crushed peppercorn - 2 tsp
Salt to taste

Method:

  • Clean and cut mutton into one inch sized cubes.
  • Cut onions, tomatoes and capsicum  into 1" sized cubes.
  • Mix lemon juice, crushed pepper, salt, ginger and garlic pastes.
  • Add mutton to this mixture and marinate for one hour.
  • Skewer the marinated cubes onto a toothpick or satay stick in this order - mutton cube, onion, capsicum and tomato. 
  • Arrange the toothpicks on a wire rack and cook on grill top and bottom for 12 minutes in microwave.
  • Baste with oil and cook on grill in microwave for 8 minutes.

December 29, 2017

BOTI FRY

Ingredients:
Boti - 500 gms
Onions - 2
Green chillies - 6
Chilli powder - 2 tsp
Salt to taste
jaggery - small piece
Oil - 4 tbsp

Method:

  • Wash and cut boti into pieces. Finely chop onions and green chillies.
  • Heat the oil in kadai, add chopped onions, green chillies, boti pieces, salt, turmeric and chilli powder. Fry for few minutes. Close the lid.
  • Cook till the water coming from boti evaporates.
  • Then add enough water and coo till boti is well cooked and oil separates.

బోటి వేపుడు 

కావలిసిన వస్తువులు:
బోటి - 1/2 కిలో 
ఉల్లిపాయలు - 2
పచ్చిమిరపకాయలు - 6
కారం - 2 tsp 
ఉప్పు 
పసుపు - 1 tsp 
నూనె - 4 tbsp 

తయారీ:
  • బోటి శుభ్రము చేసి ముక్కలుగా కోసి కడిగి పెట్టుకోవాలి. 
  • ఉల్లిపాయలు, పచ్చిమిర్చి సన్నగా కోసుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి అందులో ఉల్లి ముక్కలు, పచ్చిమిర్చి, బోటి ముక్కలు, పసుపు, ఉప్పు, కారం వేసి నూనెలో వేపాలి.  మూత పెట్టి బోతిలో నుంచి వచ్చే నీరు ఇగిరేదాకా సన్న సెగ మీద వేయించాలి. 
  • అందులో సరిపడా నీళ్లు పోసి బోటి మెత్తగా అయ్యేదాకా ఉడికించాలి. 
  • నూనె పైకి తేలిన తరువాత దింపుకోవాలి. 

November 04, 2017

KHEEMA AND DAL VADA

Ingredients:
Kheema - 250 gms
bengal gram dal - 200 gms
Onion - 2 (finely chopped)
Green chillies - 6 
Ginger - 1" 
Garam masala- 1 tsp
Coriander leaves - 1 small bunch
Salt and lime juice to taste
Oil for deep frying

Method:

  • Soak dal for 4 hours. Wash, drain and grind coarsely.
  • Then add kheema and remaining ingredients. Grind two more minutes till well combined.
  • Keep the mixture  in refrigerator for 30 minutes.
  • Divide the mixture into equal portions; make balls and flatten them.
  • Heat the oil and deep fry in medium flame until golden brown and done.
  • Remove with slotted spoon and serve hot.

November 02, 2017

GRILLED LAMB CUTLETS WITH SPICED MANGOES

Ingredients:
Lamb cutlets - 8
Large Garlic clove -1
Salt and freshly ground pepper
large ripe mango - 1
White wine vinegar - 2 tbsp
Soft brown sugar - 2 tbsp
Cinnamon powder - 1/2 tsp
Ground ginger - 1/2 tsp
Coriander sprigs for garnish

Method:

  • Turn on the grill to a moderately high heat. 
  • Peel and cut the garlic in half, then rub the cut surface over the cutlets and season them with salt and pepper.
  • Grill the cutlets for about 7 minutes on each side. 
  • Preheat a serving dish.
  • Working over a bowl to catch any juice-peel the mango and cut into slices.
  • Scrape all the flesh off the skin and put it into a small saucepan, together with any mango juice caught in the bowl.
  • Add the vinegar, sugar and spices, and heat gently until the sugar has dissolved.
  • Increase the heat slightly, and add the mango slices.
  • Cover and cook for about 5 minutes.
  • Arrange the cutlets on the heated serving dish, together with the mango slices.
  • Garnish with the coriander and serve immediately.

August 20, 2017

IRANI DRY MUTTON

Ingredients:
Mutton - 1/2 kg
Garlic cloves - 10
Cloves -4
Cinnamon pieces -2
Big cardamoms - 7
Curd - 2-3 tsp
Tomatoes -3
Coriander seeds -  5 tsp
White cumin seeds - 3 tsp
Salt to taste
Chilli powder -1 tsp
Long and thin strip of ginger - 1
Onions - 2
Ghee -1/2 cup

Method:

  • Grind coriander and white cumin seeds into powder.
  • Fry chopped onion, cloves, cinnamon, cardamom until brown, then add ground garlic, coriander cumin powder, chopped tomatoes. Mix well and cook for 2-3 minutes.
  • Then add mutton pieces, salt and chilli powder and fry it until the meat juices are absorbed.
  • Add 4 cups of water and long strips of ginger and cook it on a slow flame until mutton is tender and a little dry.
  • Sprinkle coriander leaves and serve hot.


August 16, 2017

TABAQ MAAZ


Ingredients:
Mutton ribs  (tabak maaz) – 1 kg
Fennel seeds  - 1 ½ tsp
Bay leaves -2
Green cardamom – 15
Cloves -8
Cinnamon  -6
Black pepper – 1 tsp
Ginger powder – 1 tsp
Cumin powder – 2 ½ tsp
Salt to taste
Garam masala – 1 tsp + ½ tsp
Bland oil – 2 tbsp

Method:
  • Cut the ribs into large pieces with 2-3 bones each. Wash and drain the meat.
  • Make a potli by tying all the whole spices in a piece of clean thin white cloth.
  • Bring 2 ½ cups water to the boil in the pressure cooker.
  • Add the potli and all the other ingredients except the oil and ½ garam masala.
  • Cook under pressure for 8-10 minutes till the meat is tender.
  • Using a slotted spoon, remove the meat from the cooker and drain in a colander or pat dry on kitchen paper.
  • Heat the oil in a frying pan, add the meat and fry on high heat till crisp on the outside.
  • Before serving, sprinkle with the remaining ½ tsp garam masala, and a little more salt if necessary. 

August 10, 2017

KHEEMA PARATHA

Ingredients:
For the dough:
Wheat flour - 2 cups
Curd - 3 tbsp
Oil or ghee

For the Stuffing:
Mutton mince - 500 gms
Onion - 1 (finely chopped)
Ginger garlic paste - 1 1/2 tbsp
Green chillies -4 (finely chopped)
Cumin seeds - 1/2 tsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 2 tsp
Lemon juice 1 tbsp
Oil- 1 tbsp

Method:

  • Heat oil in a pan on medium flame. Add cumin seeds and fry for few seconds.
  • Add chopped onion, green chillies and ginger garlic paste. Saute for a minute or two.
  • Then add minced meat and all the spices.
  • Cook for few minutes till the oil separates and meat is tender. Do not add water.
  • Remove from the flame and let it cool.
  • In the meantime, make a dough by adding wheat flour, curd and enough water. Knead and shape it into ten balls.
  • On a floured surface, roll out each ball to medium sized parathas.
  • Place cooked kheema stuffing in the center of the paratha.
  • Lift paratha edges to the center to cover the stuffing.
  • Flatten it out again first with your hand and then a rolling pan.
  • Heat a tava; gently place the paratha. When it turns brown, smear oil or ghee around the edges.
  • Roast until both sides are golden brown.

May 13, 2017

SEMIYA MUTTON BIRYANI

Ingredients:
Semiya - 500 gms
Mutton - 500 gms
Onion - 1
Green chillies - 4
Ginger garlic paste -  1 tbsp
Chilli powder -  2 tsp
Turmeric - 1/2 tsp
Salt to taste
Garam masala - 1 tsp
Mint leaves - 1 tbsp
Shajeera - 1 tsp
Bay leaf - 2
Coriander leaves - 1 tbsp
Ghee - 2 tsp
Oil -  2 tbsp

Method:

  • Fry vermicelli in ghee until golden red colour. 
  • Heat the oil in pressure cooker, add chopped onion, green chillies and ginger garlic paste. Fry till onions are light brown.
  • Add mutton pieces, salt, turmeric, chilli powder and mint leaves.
  • Fry on medium flame for 5 minutes.
  • Then add sufficient water and close the lid. Cook till mutton is tender.
  • Add fried semiya and garam masala. Cook until semiya is tender and separate.
  • Lastly garnish with coriander leaves.


April 28, 2017

MUTTON WITH DRUMSTICKS (MAMSAM MULAKKADALA KOORA)

Ingredients:
Mutton  -1/2 kg
Drumsticks  -2
Onions - 3
Green chillies - 5-6
Ginger garlic paste  - 1 tbsp
Red chilli powder - 2 tsp
Turmeric - 1/2 tsp
Salt to taste
Garam masala - 1 tsp
Coriander seeds - 1 tbsp
Poppy seeds - 2 tsp
Coriander leaves - 1 tbsp (chopped)
Oil - 2 tbsp

Method:

  • Cut the drumsticks into 2" pieces. Finely chop onions and slit the green chillies.
  • Heat the oil in pressure cooker, add chopped onion and green chillies. Saute till onions are transparent.
  • Add mutton pieces, salt,, ginger garlic paste, turmeric and chilli powder.
  • Fry the pieces in medium flame for 3-4 minutes. Then add enough water and close the lid.
  • Cook till mutton is almost done. In the meantime grind coriander seeds and poppy seeds into paste.
  • When the lid is open; add ground paste and drumsticks.
  • Cook another 5 minutes until drumsticks are cooked.
  • Add garam masala and chopped coriander leaves.
  • Cook 2 more minutes and remove from flame.

April 15, 2017

KHATTA GHOST

Ingredients:
Mutton - 500 gms
Onions  - 250 gms
Curd - 1 1/2 cup
Ghee - 100 gms
ginger  -2" piece
Garlic cloves  - 10
Cloves- 4
Cinnamon stick - 1
Cardamom - 4
Peppercorns - 10
Coriander leaves - small bunch
green chillies- 5
Red chillies - 2
Salt to taste
Turmeric - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp

Method:

  • Grind ginger, garlic to make paste. Finely chop onions, green chillies and halve the red chillies.
  • Take thick bottom vessel, add all ingredients and mix well.
  • Cover and cook in medium flame for 10 minutes.
  • Then add enough water and cook until the meat is tender and the oil floats on top.
  • Garnish with coriander leaves.


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