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

Thursday, 8 December 2011

Spicy Chops

  • Mutton or Lamb Chops 1 kg
  • Red chilies whole 8
  • Whole black pepper corns 1 tsp
  • Cloves of garlic 12
  • Ginger 1 small piece
  • Lemons 2
  • Onions,sliced 1 medium size
  • Green chilies chopped 2
  • Fresh coriander chopped 1 bunch
  • Salt to taste
  • Oil for cooking
  1. Grind red chilies, black peppercorns, garlic and ginger to a smooth paste.
  2. Heat oil in a pan, golden fry the onions.
  3. Add salt and chops, cover and cook on low heat.
  4. When the chops get tender add the chilies and garlic and ginger paste to it and stir.
  5. Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes.
  6. Sprinkle chopped coriander and green chilies on top before serving.

Afghani Biriyani

- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts


1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish. 
Serve with Raita.

Wednesday, 7 December 2011

Chuqandar Gosht

1 Kg. mutton
800 grm. chuqandar-chopped
1½ tsp. salt (according to taste)
2 tbs. Coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small piece of ginger (Adrak) – sliced
2 tbs. lemon juice


Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add chuqandar Cook till chuqandar is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti or boiled rice
Serving: 6 to 8 persons

Saturday, 5 November 2011

Achar Gosht

Mutton 1kg
Onion 250gm
Garlic paste 2 tbsp
Ginger paste 1/2 tbsp
Salt to taste
Turmeric powder 1/2 tbsp
Green chillies 5-6
Soonf 4tsp
Whole corriander 2 tsp
Kalongi 1 tsp
Meethi seeds 10-12 pcs
Yogurt 375 gm
Oil 1-1/2 cup.

Grind the onion and fry in hot oil with ginger garlic paste, after few minutes add red chillies, haldi and salt and fry.
Now add mutton and cook with water till tender.
Then add yogurt and fry well.
Add soonf, dhania, kalongi, meethi, green chilly and put on dum for 5-10 minutes.
Serve hot with naan.