Non Veg Kabas - Reshmi Kababs

Here is wonderful recipe for making a side dish or an evening snack. These can be taken with yor drinks or just take it with your tea or just when you want something to eat.

Ingredients

1. Mutton boneless 500 Gms
2. Eggs 02 Nos.
3. Onion a small one fine chopped
4. Bengal gram soaked 80 gms
5. Cardamoms small 5 Nos.
6. Green Chilly 5/6 Nos finely chopped
7. Cinnamon stick 1 Inch piece
8. Cummins seeds 1 tea spoon
9. Ginger/ garlic Paste 2 teaspoons.
10. Pepper corn 10 Nos.
11. Red chilies 3 Nos.
12. Ghee ( clarified butter) 3 tbl spoons

Preparations.

1. Fine mince the mutton. You can get the same done by the meat vendors they are the professional people and can do the job in a better way.

2. Boil the meat in 200 Ml of water and keep checking the same till done. Please see the water should be enough that it gets absorbed by the meat till done.

3. Then again minced the boiled meat till you get a smooth texture and it has uniformity.

4. Mix all the dry ingredients and Bengal gram till it done completely then mix this mixture with the meat mixture and mix evenly.

5. Now heat some clarified butter or health conscious people may take to refined oil, but don’t forget to heat it properly so that it looses any odour it has.

6. Now make small round shapes of the mixtures and fry on a platter till they become golden brown and crisp.

7. Garnish the same with onions and coriander leaves.

8. Now these are ready to be eaten with some sauce or green chutney.

9. These can even be eaten with chapatis or paranthas as you wish.

Biryani - Spiced Rice with Lamb

Biryani is a fragrant mixture of meat, spices, nuts and saffron rice. The traditional meat in a Biryani is lamb, but today prawns, chicken or other meats are also used by Indian cooks. It can be served as a main dish. The quantity of meatis double that of the rice and therefore is a complete meal. Serve with chutney and kachumber (diced cucumber, tomato and onion salsa) and raita.
This is a popular dish at Indian parties and in formal entertaining in India.
This recipe is hard to make and takes a lot of effort and skill।

Ingredients - Serves 6

8 tablespoons butter or cookingoil

2 garlic cloves, crushed

1-inch piece fresh ginger, peeled and finely chopped

1/4 teaspoon cayenne pepper

1 1/2 teaspoons cumin seeds

2 lb। lean boned lamb, cut into 1 -inch cubes

4-inch piece of cinnamon stick

10 cloves

8 peppercorns1 teaspoon cardamom seeds

10 fl। oz। [1 1/4 cups] yogurt

2 teaspoons salt

1 lb।[2 2/3 cups] basmati rice, washed, soaked in cold water for 30 minutes and drained

½ teaspoon saffron threads soaked in 2 tablespoons boiling water for 10 minutes

2 onions,thinly sliced

1 ½ oz।[1/3 cup] almonds,

silvered1 ½ oz।[1/3 cup]

pistachio nuts2 oz।

[1/3 cup] sultanas or raisins

Preparation

In a large saucepan,heat 4 tablespoons of the butter or cooking oil over moderate heat.
Add the garlic,ginger,cayenne pepper and cumin seeds to the pan. Fry for 3 minutes. Raise the heat to moderately high, add the lamb cubes and fry for 10 to 15 minutes or until they are evenly browned . Stir in the cinnamon,cloves.peppercorns,cardamom,yogurt and 1 teaspoon of salt. Mix well and add 5 fluid ounces[5/8 cup] of water. Bring the mixture to the boil. Reduce the heat to low , cover the pan and simmer for 40 minutes or until the lamb is tender.
In a second saucepan, bring 3 pints of water to the boil over moderate heat. Add the remaining salt and pour in the rice
Boil briskly for 1 ½ minutes. Remove the pan from the heat, drain the rice thoroughly and set aside.
Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).
Pour 1 tablespoon of butter or oil into a large ovenproof casserole dish. Put one third of the parboiled rice in the bottom of the casserole. Sprinkle one third of the saffron water over it . With a slotted spoon, remove one third of the lamb cubes from the saucepan and put them over the rice. Cover with another one –third of the rice sprinkled with saffron water. Remove all the remaining meat cubes from the pan with the slotted spoon and put them on top, then finish with a last layer of the remaining rice.Pour all the liquid left in the saucepan in which the lamb was cooked carefully over the rice and meat. Sprinkle the remaining saffron water over the top layer of rice.
Cover the casserole with aluminium foil. Place the casserole in the oven and cook for 20 to 30 minutes or until the rice is cooked and has absorbed all the liquid.
In a small frying-pan, heat the remaining butter or oil over high heat. Add the onions, reduce the heat to moderate and, stirring frequently,fry for 8 to 10 minutes or until they are golden brown
With a slotted spoon, remove the onions and set aside on kitchen Paper towels to drain.
Add the almonds, pistachio nuts and sultanas or raisins to the pan, adding more butter or oil if necessary. Fry them for 3 minutes or until the nuts are lightly browned . With a slotted spoon, remove the mixture from the pan and set aside on a plate.
Pile the rice and lamb attractively on a large heated serving dish and sprinkle the top with the nuts, sultanas and onions. Serve immediately.
Biryani, a combination of rice and lamb, spices and yogurt, is one of the great classics of Indian cuisine.

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Rogan Josh

Try this recipe. This is one of the traditional Kashmiri dish hot and spicy. Eat it like stew or relish it chapati bread or rice.

Ingredients

1 lb mutton or lamb or goat leg or rib meat
1 teaspoon red chili powder

1/2 teaspoon shonth

1/2 badiyan

3 cloves

1 teaspoon Cumin

1/2 teaspoon cinnamon

Pinch of heeng

2 tablespoon yogurt

2 big elaichi (cardamom)

2 small elaichi (cardamom)

3 teaspoon of oilSalt to taste

Preparations
1. Wash meat and keep in colander for draining water.
2 . Heat oil in pressure cooker.
3. Add heeng to oil. Add meat and stir well. Add clove, cinnamon, powdered black elaichi, zeera. Stir for few minutes.
4. Add red chili powder, and yogurt.
5. Fry again till no white color of yogurt is visible.
6. Add shonth, badiyan, salt and 1/2 cup of water.
7. Pressure cook for 5 minutes.
8. Turn off stove and open pressure when pressure has dropped.
9. If you see excess water, boil till desired consistency is reached.
10. Sprinkle grinded cumin and green small elaichi on meat and cover. This will give exotic aroma to meat.

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Mutton Achari (Pickle)

While browsing the net I have come across the following recipe and found it to be interesting and tasty. Try it , its easy and quick

Achari Mutton

Ingredients:

Mutton, boneless 800 gms.
Turmeric powder 1/2 tsp.
Onions 4 nos. Tomatoes 4 nos.
Mustard seeds 1 tsp.
Fenugreek seeds 1/2 tsp.
Fennel seeds (saunf) 1 tsp.
Onion seeds (Kalonji) 1 tsp.
Cloves 5 nos.
Red chili powder 1 tsp.
Ginger (chopped) 2 tbsps.
Garlic (chopped) 2 tbsps.
Whole red chili 8 nos.
Coriander (chopped) 1/2 cup
Mustard Oil 7 tbsps.
Salt 1 tsp

Instructions:

1.Wash and cut the mutton into 1½” sized pieces. Peel and chop the onions. Chop the tomatoes.
2.Roast the whole spices separately and grind together coarsely.
3.Heat oil in a thick-bottomed pan to smoking point, cool and again heat the oil and cook the onions till brown. Add the chopped ginger-garlic. Mix well. Add coarsely ground masala powder. Cook for half a minute, stirring all the time.
4.Add mutton, cook on high heat till mutton pieces are well browned.
5.Add the tomatoes, turmeric powder, red chili powder and salt and mix well. Cook till oil leaves the masala. Add sufficient quantity of water (about 2½ cups), bring it to a boil and cover. Cook till the mutton is fully done.
6.Adjust the seasoning and serve hot garnished with coriander leaves.Serve it with Naan, Rice or Roti

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