Achari Daalcha

Achari Daalcha

Achari Daalcha

Ingredients:
Meat ½ kg
Gram lentil 1 cup
Masoor Lentil 1 cup
Ginger Garlic Paste 2 tsp
Chopped Tomatoes 250 grams
Tamarind Juice ½ cup
Onion 1
Curry Leaves 10
Green Coriander ½ bunch
Green Chilies 6
Long Red Chilies 6
Red Chili Powder 2 tsp
Turmeric 1 tsp
Salt 1 tsp
Black cumin Seeds 1 tsp
Small Cardamom 4
Clove 2
Cinnamon 1 piece
Gourd ½ kg
Oil ½ cup
Mustard Seeds 1 tsp
Method:
• First of all in Clay pot add ½ kg mutton meat, 2 tsp ginger garlic paste, 1 tsp salt, 1 tsp turmeric, 2 tsp red chili powder, 2 cloves, 4 small cardamoms, 1 piece cinnamon, 1 tsp black cumin seeds and 1 glass water. Cover and Cook.
• When the meat gets tender add 1 cup gram lentils and 1 cup masoor lentils along with luke warm water. Cook on low flame.
• When both the lentils mixed well add ½ kg gourd, 6 green chilies and ½ cup tamarind juice and turn off the flame. 
• In another frying pan heat oil and add 6 long red long chilies, 10 curry leaves, 1 tsp mustard seeds, 1 tsp black onion seeds, 1 tsp fennel seeds and 1 tsp fenugreek seeds. 
• In the end finish with tarka.
• Ready to serve.

Meat ball shashlik

Meat ball shashlik

Meat ball shashlik

Ingredients
Mince 400 gm
Salt ½ tsp
Black pepper ½ tsp
Ginger garlic paste ½ tsp
Crushed red pepper 1 tsp
Corn flour 2 tbsp
Egg beaten half
Wooster sauce 1 tbsp
Ketchup 4 to 5 tbsp
Raw Onion grinded 2 tbsp
Onion 2 cut in square cubes
Capsicum 2 cut in square cubes
Tomatoes 2 cut in square cubes
Method
Chopperize mince with all the given ingredients till smooth make into balls, put on skewers, alternating with vegetables, heat 2 tbsp oil in a frying pan, cook meat ball skewers for 10 minutes, sprinkling tomato ketchup and Wooster sauce at intervals, serve with rice.

Bhuna magaz

Bhuna magaz

Bhuna magaz

Ingredients
Mutton brain 4 (boiled with ½ tsp salt and ½ tsp turmeric)
Onion 1 cup chopped
Fenugreek leaves 2 small bunches
Tomatoes 5 chopperized
Chili powder 1 tbsp
Salt 1 tsp heaped
Roasted and crushed cumin 1 ½ tsp
Roasted and crushed coriander 1 ½ tsp
Ginger garlic 1 tbsp
Allspice ½ tsp
Coriander leaves chopped 3 tbsp
Green chilies chopped 4
Method
Wash and devein brain, boil with salt and turmeric, heat oil fry onion light pink add methi leaves, stir a little add a chopperized tomatoes, all the masala, fry well add boiled mutton brain with ¼ cup water. Leave it on dum for 10 minutes, garnish with coriander leaves and green chilies.

Balti gosht

Balti gosht

Balti gosht

Ingredients
Mutton or chicken ½ kg
Salt 1 tsp heaped
Black pepper 1 tsp
Ginger garlic 1 tbsp
Oil ½ cup
Tomatoes 5 chopped
Green chilies 4 chopped
Coriander leaves 2 tbsp
White cumin seeds 1 ½ tsp roasted and grind
Coriander seeds 1 ½ tsp roasted and grind
Method
Heat oil in a wok fry mutton for 10 minutes add ginger garlic, salt, pepper and green chilies, fry for 10 minutes add chopped tomatoes, cover and cook on low flame till mutton tender, if required add water, lastly sprinkle roasted and grinded coriander, roasted and grinded cumin, chopped coriander leaves. Serve with nan

Dabba gosht

Dabba gosht

Dabba gosht

Ingredients
Undercut ½ kg cut into small pieces
Onion 2 chopped
Tomatoes 2 sliced
Oil ¼ cup
Ginger garlic paste 1 tbsp
Green chilies grinded 1 tbsp
Crushed roasted cumin 1 tsp
Coriander leaves grinded 1 tbsp
Chili powder 1 tsp
Turmeric ½ tsp
Coriander seeds crushed 1 tsp
Salt 1 tsp heaped 
Cashew nut grinded into powder 25
Cumin seeds 1 tsp
Lemon juice 2 tbsp
Ketchup ¼ cup
Flour 1 tbsp
Cream ¼ cup
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Boiled Eggs 2
Raw eggs 2
Method
Heat oil add chopped onion, grinded green chilies, coriander leaves, ginger garlic paste, salt, chili powder, turmeric, cumin and coriander, fry well add 1 cup water, cover and cook till meat tender, add grinded cashew nut, mix well add ¼ cup ketchup, flour and cream, cook till mixture thick and saucy. In a round steel container spread meat mixture, top with hard boiled eggs, top with sliced tomatoes, sprinkle coriander and green chilies, beat 2 eggs and pour on top, bake for 20 minutes on 180 degree C.

Mughlai mutton malai

Mughlai mutton malai

Mughlai mutton malai

Ingredients
Mutton ½ kg
Yogurt 1 cup
Coriander powder 2 tsp
Salt 1tsp
Allspice 1 tsp leveled
Green cardamom grinded ¼ tsp
Lemon juice 1 tbsp
Roasted and crushed cumin 1 tsp
Chili powder 2 tsp
Ginger garlic 1 tbsp
Brown onion crushed 3 tbsp
Green chili chopped 3
Cashew nut grinded 6
Malai 2 tbsp
Kewra water 1 tsp
Saffron pinch
Mint leaves as required
Oil ½ cup
Method
Marinate the meat with all above ingredients except cashew, malai, saffron, Kewra and oil, leave for 60 minutes, heat oil add marinated mutton, cover and let it simmer on low flame till nearly done, add in cashew paste with Kewra and saffron, mint leaves, put on dum till oil floats on top.

Aloo Gosht

Aloo Gosht

Aloo Gosht

Ingredients:
Mutton ½ kg
Tomatoes 2 (chopped)
Salt 1 tsp
Chili powder 1-1/2 tsp
Coriander powder 1 tsp
Turmeric powder ¼ tsp
All spice powder 1 tsp
Ginger garlic paste 1 tbsp
Onion (ground) 1 (large )
Yogurt 4 tbsp
Potatoes 3 (cut into cube)
Coriander leaves 2 tbsp (chopped)
Green chilies 2 whole
Oil ½ cup

Method:
In a pan , heat oil add ginger garlic, onion, salt, chili powder, turmeric powder, coriander powder and mutton, fry well, add chopped tomatoes and fry more, add 1 cup water cover and cook till meat tender, add yogurt and potatoes fry well, cook till potatoes tender.
Lastly add chopped coriander leaves, green chilies and all spice powder and Turn flame off.

Mutton Kunna

Mutton Kunna

Mutton Kunna

Ingredients

Mutton shank with bone 1 ½ kg
Oil ½ cup
Garlic paste 3 tbsp
Ginger paste 3 tbsp
Red chilies 4 tsp
Salt 1 tsp
Yogurt 4 tbsp
Cumin seeds 2 tbsp
Aniseed 2 tbsp
Black pepper 2 tbsp
Dry ginger 2 tbsp
Black cardamom 2tbsp
Cloves 1 tbsp
Nutmeg 1 tsp
Mace 1 tbsp
Onion, thinly sliced 1
Flour 6 tbsp

 for Garnish

Green chilies, chopped as required
Ginger chopped as required
Lemon slices as required

Method:

Heat oil, add the meat, ginger, garlic, red chilies and salt. 
Stirring frequently fry until the meat turns brown, about 5-8 minutes. 
Add yogurt and stirring frequently fry until all the moisture has evaporated.
Add water and cook over medium heat for about 1 hour or until meat is done. Meanwhile grind the cumin, aniseed, black pepper, dry ginger, cardamoms, cloves, nutmeg and mace to a fine powder and then sieve it.
Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces).
Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add to the kunna and stir carefully. 
Garnish with green chilies, ginger (chopped) and lemon slices.
Serve with Nan.

Khati karhi mutton

Khati karhi mutton

Khatti Karhi

Ingredients

1/2  kg mutton
1/2  cup tamarind juice
1/2  cup oil
1  chopped tomatoes
2  sliced onions
3  green chilies
4  to 6 curry leaves
1/2  tsp turmeric powder
1/2  tbsp poppy seeds
1  tbsp ginger garlic paste
1/2  tbsp red chili powder
½ tbsp white cumin
1 tbsp rice
1 tbsp coriander seeds
1 tbsp white sesame seeds
Salt to taste
2 cup water

Method

Soak 1 tbsp rice and crush finely. In a cooking pot, add 1/2  kg mutton, 1/2  tsp turmeric powder, 1/2  tbsp red chili powder, 1 tbsp ginger garlic paste, 2 sliced onions, salt to taste, half cup oil and 2 cups water and allow cooking. Stir together 1 tbsp white sesame seeds, 1 tbsp coriander seeds, ½ tbsp white cumin and half tbsp poppy seeds and crush together. When meat is tender, add crushed spices and  half cup tamarind juice. Also add 4 to 6 curry leaves and 3 green chilies and allow cooking on low flame. When chilies are tender, add rice mixed with some water and tomatoes and stir continuously with a wooden spoon until karhi is thick. Serve Khati Karhi mutton with plain rice.

Fried Mutton Chops in Cheesy Potatoes

Fried Mutton Chops in Cheesy Potatoes

Fried Mutton Chops in Cheesy Potatoes

INGREDIENTS

1 kg mutton
8 to 10 medium sized boiled potatoes 
half cup cheese 
6 to 8 chopped green chilies
6 tablespoon soya Sauce
4 tablespoon chili sauce
2 tablespoon ketchup
Salt and pepper to taste
Oil 4 tablespoon
2 tablespoon ginger garlic paste 
Breadcrumbs to coat
Oil to fry 
4 eggs

METHOD

Boil the mutton chops in soya sauce, ketchup, chili sauce, salt and pepper, ginger garlic paste, oil and chopped green chilies. In another bowl, peel and mash the potatoes. Add salt and pepper and half cup cheese and mix well. Now take the boiled chops, coat with a layer of potatoes and press firmly. Dip each chop in whisked eggs, coat in breadcrumbs and deep fry till golden brown. Serve hot!

Cocktail Kebabs

Cocktail Kebabs

Cocktail Kebabs

Ingredients

meat 1 kg
Bengal gram 230 gram
red chilies 8-10
onions 4
Salt (to taste)
ginger 20 grams
whole gram masala powder 4 tablespoon
two egg (slightly beaten) 
green coriander 2 small (bunch)
green chilies 6-8
Oil for frying
water 8 cup

Cocktail Kabab

Cocktail Kabab

Method

Boil meat along with Bengal gram, red chilies, salt and ginger in 8 cups of water till the meat and Bengal gram are tender. Cook the mixture until the water has dried up. Grind the mince very finely and add gram masala and beaten egg in it and knead well. Divide into equal portions and keep aside. Mix chopped onions, green chilies, coriander leaves and salt. Divide into equal parts. Flatten each part of the mince, put one part of stuffing in the center and shape into small round balls. Heat oil in a shallow pan. Deep fry the kebabs, a few at a time, till crisp and brown.
For Serving
Cut small cubes of bread. Layer one kebab on top of the bread and secure with tooth pick.
Serve hot, garnished with onion rings.

KHEEMA DO PYAZA

KHEEMA DO PYAZA

Ingredients:

Mince meat ½ kg, 
Onion 2 cups, sliced
Tomatoes 4 chopped
Ginger 1 tbsp, chopped
Garlic 1 tbsp, chopped
Green chilies 4 chopped
Coriander leaves 2 tbsp, chopped
Curd ½ cup, beaten
Whole cumin 1 tsp
Whole mixed spices as required
All spices 1 tsp
Crushed red pepper 1 ½ tsp
Salt 1 ½ tsp
Oil ½ cup

Method:

1. Heat oil, fry sliced onion till light golden.
2. Add whole spices, mince, chopped ginger, garlic, tomatoes, cumin, crushed red pepper, green chilies.
3. Cover & cook for 20 minutes.
4. Open, add ½ cup curd & fry well.
5. When mince tender & oil comes on top, add in all spice & coriander leaves.
6. Serve with paratha.

Mutton chops with black pepper

Mutton chops with black pepper

Ingredients:

Mutton chops 1 kg
Tomatoes 8 chopped
Ginger garlic paste 2 tbsp
Green chilies 4, chopped
Coriander 4 tbsp, chopped
Black pepper 2-½ tsp, crushed
Roasted Cumin 2 tsp, crushed
Roasted Coriander 2 tsp, crushed
Salt 2 tsp, heaped
Oil 1 cup

Method:

1. Heat oil then add chops & fry for 10 minutes.
2. Add ginger and garlic paste, salt and black pepper. fry well.
3. Add chopped tomatoes, cover & cook till chops tender & tomatoes soft.
4. Fry well.
5. Lastly add roasted Cumin and coriander & leave it on dam.
6. Serve with chopped coriander & green chilies.

Kachay Keemay K Kabab

Ingredients

1.   Beef mince 1 kilo

2.   Red chillie powder 1 tsp

3.   Ginger and garlic   2 tbs

4.   Kacha papita 1 tbs (grind it with the peel)

5.   Garam masala (grinded) 1 tsp

6.   Small cardamoms 8 (ground finely)

7.   Onions (grinded) 1 tbs

8.   Green chillies  8 (cut finely chopped)

9.   Mint ¼ bundle

10. ¼ cup fresh coriander (chopped)

11. Tomato 1 (cut finely chopped)

12. Cumin seed 1 tsp

13. Turmeric as per required

14. Salt (to taste)

15. Oil (for frying)

Cooking Directions

1.   Slice the minced meat in the chopper. Then add onion, salt and green pepper, Kacha papita, green cardamom, ginger, garlic paste in it and mix all of them.

2.   Now add garam masala, red chili powder, turmeric powder, cumin seed, and mix them properly in the mince. Now add chopped coriander, tomato and mint in it.Knead this keeping it aside for a hour. IN a karahi heat cooking oil.On a low flame, fry the kababs shaped like small circle flat kababs with your hand. When they get golden brown.

3.   Take them out and put them on a newspaper so that the extra oil is obsorbed.Be careful not to increase the flame, as a high flame would burn the outside layer of the kabab.Whereas the inside portion would still remain raw. Decorate them with the salad leaves and chopped tomatoes to serve with ketchup or yoghurt.

      

Mutton Rogan josh

Ingredients:

1 kg mutton

5 tbsp oil

3 onions finely chopped

2 tbsp ginger paste

2 tbsp garlic paste

1 ½ cup curd

1 ½ tsp Kashmiri red chilly powder(kashmiri chili powder mix with 3-4 tbsp water,then add)

1 tsp garam masala powder

1 tsp ginger powder

2 tbsp coriander powder

½ tsp turmeric powder

1 tsp cumin powder

1 tsp Fennel seeds powder

1 tsp black pepper corns

12 cloves

4 cardamoms

5 sticks cinnamon

Few threads of mace

2 tbsp white cream

Salt

½ cup fresh tomato (paste)

4-5 Green chilies (chopped)

Chopped coriander to garnish

Method:

In a bowl, mix mutton with curd and a little salt and keep aside. Heat oil in a pan and put( whole garam masala) black pepper,cloves,cardamom,cinnamon sticks, mace. When they start to crackle, put chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes.

Add all the (masala powder) Kashmiri red chilly powder, garam masala powder, ginger powder, cumin powder, fennel seed powder, coriander powder, and fry till the oil comes up. Now add mutton with the marinade paste, tomato paste and stir fry on a high flame for 2 minutes. Add water and salt (to taste) and cook with the lid closed till the meat becomes tender and the gravy is medium thick in consistency. Add cream and stir well and cook for about 5 more minutes. Garnish with chopped coriander, chopped green chillies and serve with rice, pulao or roti and naan.