MUTTON WITH NUTS:
INGREDIENTS:
200gms boneless mutton, cubed
25 ml oil
10 gms ginger
10 gms garlic
50 gms onion
50 gms fresh coconut
50 gms each pistachios, almond, cashewnut
20 gms coriander powder
10 gms black pepper powder
5 curry leaves
50 gms tomato puree
20 gms chilli powder
10 gms chopped green chilli
5 gms garam masala powder
METHOD:
- Boil and drain mutton and keep aside.
- Chop ginger and garlic and onion fine.
- Heat oil in a wok and saute ginger, garlic and onion. Add fresh coconut, pistachio, almond, cashewnut, and stir.
- Add coriander, black pepper and chilli powders, green chilli, curry leaves, tomato puree and mix well.
- Add mutton, salt and garam masala and cook for 10 minutes on slow fire stirring constantly.
- Garnish with coriander leaves and onion rings.
NOTE - Serve with tawa parathas.
LAMB AND MUSHROOM PIE:
INGREDIENTS:
200 gms readymade puff pastry
400 gms boneless lamb
150 gms mushrooms
4 spoons curry powder
60 gms onion, sliced
4 cloves garlic, chopped
4 pieces green chilli
Half bunch fresh coriander, chopped
1 - inch piece ginger
250 gms tomatoes
2 spring curry leaves
60 ml oil
1 egg, beaten for brushing
Salt, to taste
METHOD:
- Clean and dice the lamb, blanch in hot water and remove.
- Clean and quarter mushrooms. Slice onins, flake garlic, coriander, tomatoes, ginger and green chillies.
- In a large saucepan, heat oil, fry curry leaves, garlic, ginger, a little coriander and tomatoes till brown. Add lamb and mushrooms and cook till the mixture becomes a bit dry.
- Add curry powder, salt and cook for some more time till the lamb is cooked. Season to taste, then add the remaining chopped coriander and remove.
- Line a tart dish with puf pastry, brush with egg and pour the lamb mixture into it. Cover the mixture with the remaining half of puff pastry.
- Brush the top with egg and decorate with small shapes of the leftover trimmings of puff pastry.
- Bake in an oven heated to 180c for about 20 minutes till pastry is golden brown.
NOTE - Cut into portions and serve.
GOSHT KHADA MASALA:
INGREDIENTS: ( serves 5-6 )
1.25 kg lamb cubes
500 g sliced onion
1 kg tomatoes, chopped
75 g ginger- garlic paste
150 ml oil
30 ml lemon juice
75 g clarified butter
3 g cinnamon
2 g cardamom
2 g clove
30 g coriander powder
30 g cumin powder
60 g kashmiri chilly powder
20 g turmeric powder
10 g black cardamom powder
20 g fennel powder
75 g fresh coriander, chopped
Salt, to taste
Julienned ginger, for garnishing
METHOD:
- Heat oil in a large saucepan and add cinnamon, cardamom and clove to it.
- When the spices begin to splutter, add onion and saute until golden. Add ginger- garlic paste and lamb cubes and saute on low heat.
- Add coriander, cumin, kashmiri chilli and turmeric powders and salt. Add water, cover the pan and allow the meat to cook.
- When the meat is almost done, add tomatoes and allow to cook for some more time on low heat.
- Flavour the dish with lemon juice, black cardamom and fennel powders. Garnish with ginger, coriander and clarified butter. Serve with chapatis.
LAMB MAKLUBA:
INGREDIENTS: ( serves 4-6 )
300 gms boneless lamb, cubed
200 gms rice, steamed
200 gms eggplant, cubed
100 gms cauliflower florets
1 cinnamon stick
3 bay leaves
25 ml olive oil
200 gms potato, cubed
Salt and pepper, to taste
Fried onion, cashew nuts and sliced strawberries, for garnishing
METHOD:
- Boil lamb with salt and pepper till soft.
- Keep aside. Heat oil in a saucepan and saute all the vegetables till done. Keep aside.
- Layer rice in a casserole dish and top it with lamb, vegetables, bay leaves and cinnamon stick.
- Cover and cook on low heat for about 20 minutes. Garnish with fried onion, cashew nuts and sliced strawberries. Serve hot.
LAMB SHANKS WITH GARLIC SAUCE:
INGREDIENTS: ( serves 6 )
2 kilos lamb shoulder, cut into 6 pieces
1/2 tsp salt
1/4 tsp black pepper
2-3 tbsp oil
GARLIC SAUCE MIXTURE:
2 large onions, chopped
10-12 cloves garlic, minced
2 tbsp fresh ginger, minced
2-3 medium chillies, sliced
1 tbsp mixed spices
1 tsp cinnamon
1 tsp cardamom, ground
1 tsp coriander, ground
1/2 tsp cumin, ground
1/2 tsp saffron, crushed
2 tsp salt
1/4 tsp black pepper
2-3 bay leaves
2 large tomatoes, peeled, chopped
1 cup tomato juice
2-3 tbsp lemon juice
Steamed Basmati Saffron Rice
METHOD:
- Trim shanks of any visible fat. Sprinkle with salt and pepper.
- Heat oil in saute pan; add 2 -3 shanks, cook turning all over sides until shanks are light brown, keep aside.
- To the same pan add onion and cook 5 -6 minutes until light brown, add garlic, ginger and cook until garlic is golden. Add chillies and stir well until wilted.
- Add mixed spices, cinnamon, cardamom, coriander, cumin, saffron, salt, pepper and bay leaves. Cook for 1-2 minutes to release the fragrant of the spices.
- Add tomatoes, tomato juice and lemon juice. Stir well. Return the shanks to the pan. Cover with lid and bring to boil. Reduce heat and simmer 45-60 minutes until shanks are tender. Serve them over rice.
