Spicy Mutton Kheema

Spicy Mutton Kheema Ingredients


1 lb Minced Goat meat (Kheema)
1 medium sized onion (finely chopped / grated)
3 curry leaves
2 tbsp meat masala powder (1 tbsp red chilli powder + 1 tbsp coriander powder + 1 tbsp cumin powder)
1 tsp fennel powder (optional)
1 tbsp ginger garlic paste( preferably homemade)
1½ cup water
2 small onions or 1 shallot(finely chopped)
1 tsp cumin seeds
1 string of curry leaves
1 tsp pepper powder (optional)
½ tsp Amchoor powder (Dry mango powder)
2 tbsp oil (Preferably coconut oil)
salt per taste
2 tbsp finely chopped coriander leaves for garnish

Spicy Mutton Kheema Procedure:

1. Take a pressure cooker and mix the minced meat, finely chopped onion, curry leaves, meat masala powder, fennel powder , ginger garlic paste, salt and the water. Mix it gently with your hands and allow it to cook for 6 to 8 whistles. Allow it to cool for next 15 mins.

2.  Now heat 2 tbsp oil in a heavy bottom vessel. When its hot add cumin seeds and then the curry leaves, Now add the finely chopped small onions to it. Saute it for just 2 to 3 mins.

3. Now add the cooked meat along with the water. Check for salt and allow the water to evaporate. Wait for 2 to 3 mins. Continue to saute it, till you get the dry form as shown in picture.
(If you have kids at home, you can save this soup for them)

4. Now add black pepper powder and the amchoor powder and mix it well. Garnish with freshly chopped coriander leaves and serve it with Chapathi, parotta or Rasam rice.

Dhansak

Dhansak Ingredients :

50 gm lamb (cleaned & washed)
100gm toovar washed
75 gm masoor dal washed
30 gm ghee
150 gm chopped onion
2tbsp ginger garlic paste
100gm red pumpkin peeled & diced
100 gm brinjal peeled & diced
100 gm potatoes diced
50 gm sweet potatoes diced
30 gm fenugreek leaves chopped/spinach
30 gm coriander leaves chopped
200gm tomatoes chopped
8 pepper corn
2-3 green chilli chopped
1tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp dhania powder
1.5litres water
30 gm tamarind pulp
 
Dhansak masala (grind to paste) :
2 garlic
60 gm ginger
6 nos kashmiri dry chilli
1tsp cumin
1 tsp coriander
1stick cinnamon stick
2 cardamom
3 cloves
For garnishing :
1 brown onion slices
10 gm chopped coriander
2 slit green chilli
 
Dhansak Method :

Heat 50 gm ghee in cooker, add chopped onions and saute.
Add ginger and garlic paste saute over slow heat for 2 minutes.
Add lamb and cook for 10 minute, then add both dals and vegetables dices.
Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
Add around 1 1/2 litre of water and pressure-cook till one whistle.
Then simmer and again cook for 15 min or till lamb is done.
Open the cooker & remove lamb pieces keep aside.
Strain the vegetables & dal
In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
Add strained dal, lamb pieces and tamarind pulp.
Cook for 5 min or correct consistency
Garnish with coriander leaves, slit green chilli and brown sliced onions.
Serve Dhansak hot.

Saag Meat

Ingredients:
Lamb - 500gm, cut into pieces
Spinach (palak) - 4 cups, chopped
Ghee - 1/2 cup
Onions - 1 cup, chopped
Ginger Paste - 2 tbsp
Garlic Paste - 2 tbsp
Coriander Powder - 2 tbsp
Red Chilli Powder - 2 tbsp
Turmeric Powder - 1 tsp
Cumin Seeds - 1 tsp
Garam Masala Powder - 1 tsp
Yogurt - 1/2 cup
Salt - 2 tsp

Method:
1. Heat the ghee in a kadai, stir in the onions and fry till light brown.
2. Add the ginger-garlic pastes and sauté for a while.
3. Add the lamb and cook for 10 minutes.
4. Add the coriander powder, red chilli powder, turmeric powder, cumin seeds, garam masala powder, yorgurt and salt.
5. Cook for 15 minutes.
6. Finally, add the spinach and cook on low heat till the spinach has wilted, the lamb is tender and there is hardly any liquid left.
7. Serve hot with a dash of clarified butter sprinkled on the top.

GONGURA MUTTON

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.
Saute© till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
Saute© till the oil is separated from the mixture.
Now add the meat pieces and saute© 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.

MUTTON KHICHDA

INGREDIENTS Boneless mutton, cut into ½ inch cubes 1/2 kilogram Broken wheat (dalia/lapsi) 1/2 cup Split Bengal gram (chana dal) 1 tablespoon Split black gram skinless (dhuli urad dal) 1 tablespoon Split green gram skinless (dhuli moong dal) 1 tablespoon Yogurt 1 cup Salt to taste Onions, thinly sliced 4 large Oats for deep-frying Green chilli paste 1 tablespoon Ginger-garlic paste 1 tablespoon Caraway seed (shahi jeera) powder 1 teaspoon Black peppercorns 1 teaspoon Turmeric powder 1/2 teaspoon Mutton stock 1/2 cup Fresh mustard leaves (sarson) , chopped 1 tablespoon Garam masala powder 1 teaspoon Pure ghee 1/4 cup Milk 1/2 cup Fresh mint leaves a few sprigs Lemon wedges 3-4

METHOD Soak the broken wheat for three or four hours in two cups of water. Soak the dhuli urad dal, chana dal and moong dal in one cup of water.Marinate the mutton with the yogurt and salt for one hour, preferably in a refrigerator. Heat the oil in a kadai and deep-fry the onion slices till golden. Drain on absorbent paper. Place the soaked broken wheat, urad dal, chana dal and moong dal in a pressure cooker. Add the marinated mutton, green chilli paste, ginger-garlic paste, shahi jeera, peppercorns and turmeric powder and mix. Stir in the mutton stock. Add the salt, mint leaves, garam masala powder and half the fried onions. Seal the cooker with the lid and cook for thirty to forty minutes. Remove the lid when the pressure is reduced completely and remove the mutton with a slotted spoon. Purée the rest of the mixture in a blender. Put the mutton back into the mixture. Heat the ghee in a pan. Pour the khichda into it and bring to a boil. Lower heat and simmer for ten minutes. Adjust the consistency by adding milk. Serve, garnished with the remaining fried onions, sprigs of mint and lemon wedges.

Aloo Keema

Ingredients:

• 250 gms Potatoes (cut in small pieces)   • 1/2 tsp Garam Masala Powder • 1 tsp Salt (according to taste)   • 1 Large Onion (chopped) • 1 tsp Coriander Leaves • 1/4 tsp Turmeric powder   • 6 Whole Black Pepper • 1 Black Cardamom • 1/4 tsp Cumin Seeds  • 3/4 tsp Chili Powder   • 1 tsp Ginger Paste   • 1 tsp Garlic Paste • 1 tbsp Lemon Juice • 1/2 kg Minced Beef • 2 Tomatoes   • 6 tbsp Oil   • 6 Cloves

How to make Aloo Keema:

• Heat the oil in a pan over medium flame. • Saute the chopped onion pieces in oil until light brown. • Add black pepper, cloves, cardamom, cumin seeds, ginger-garlic paste and finely chopped tomatoes to the onions. • Cook on medium heat till the water is dried. Add mince meat, mix and dry the water again. • Add salt, turmeric and enough water to cover the meat completely. • Cook till meat is tender and the water dries. • Add potatoes and cook till the potatoes are soft. • Sprinkle garam masala powder and garnish with fresh coriander leaves, green chilies and lemon juice. • Aloo Keema is ready. Serve with naan.

MUTTON KHICHDA

INGREDIENTS Boneless mutton, cut into ½ inch cubes 1/2 kilogram Broken wheat (dalia/lapsi) 1/2 cup Split Bengal gram (chana dal) 1 tablespoon Split black gram skinless (dhuli urad dal) 1 tablespoon Split green gram skinless (dhuli moong dal) 1 tablespoon Yogurt 1 cup Salt to taste Onions, thinly sliced 4 large Oats for deep-frying Green chilli paste 1 tablespoon Ginger-garlic paste 1 tablespoon Caraway seed (shahi jeera) powder 1 teaspoon Black peppercorns 1 teaspoon Turmeric powder 1/2 teaspoon Mutton stock 1/2 cup Fresh mustard leaves (sarson) , chopped 1 tablespoon Garam masala powder 1 teaspoon Pure ghee 1/4 cup Milk 1/2 cup Fresh mint leaves a few sprigs Lemon wedges 3-4

METHOD Soak the broken wheat for three or four hours in two cups of water. Soak the dhuli urad dal, chana dal and moong dal in one cup of water.Marinate the mutton with the yogurt and salt for one hour, preferably in a refrigerator. Heat the oil in a kadai and deep-fry the onion slices till golden. Drain on absorbent paper. Place the soaked broken wheat, urad dal, chana dal and moong dal in a pressure cooker. Add the marinated mutton, green chilli paste, ginger-garlic paste, shahi jeera, peppercorns and turmeric powder and mix. Stir in the mutton stock. Add the salt, mint leaves, garam masala powder and half the fried onions. Seal the cooker with the lid and cook for thirty to forty minutes. Remove the lid when the pressure is reduced completely and remove the mutton with a slotted spoon. Purée the rest of the mixture in a blender. Put the mutton back into the mixture. Heat the ghee in a pan. Pour the khichda into it and bring to a boil. Lower heat and simmer for ten minutes. Adjust the consistency by adding milk. Serve, garnished with the remaining fried onions, sprigs of mint and lemon wedges.

Shami Kabab

Ingredients:

 
½ kg minced meat without fat.
2 tbsp chana dal washed and soaked in water for ½ hr.
1 tsp dhania jeera powder.
1 tsp garam masala.
10 garlic flakes.
2 pieces dalchini. (cinnamon)
3 cloves.
1 piece ginger.
2 elaichi. (cardamom)
A pinch of pepper.

1 tsp chili powder.
A handful of Kothmir and chopped pudina.(mint leaves)
1 egg.
Juice of ½ a lemon.
1 finely chopped onion.
Oil for frying.
Salt to taste.

Method :
Wash and drain the mince and mix the chana dal, whole spices, a cup of water and salt to taste. Cook till dry. Remove from the fire and add ginger, garlic, pepper, chili powder, dhania and jeera powder then grind the mixture into a fine paste and knead into a dough. Add the chopped pudina, kothmir, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.