Ingredients:

• 2 lbs. Mutton 2 medium Onions
• 2 large Potatoes
• 5 Green Chilies, chopped
• 10 cloves Garlic
• 1 Tablespoon Ginger, chopped
• 1/2 Tablespoon Fennel seeds
• 1 Tablespoon Pepper, powdered
• 1/2 cup coconut milk
• 4 green Cardamoms, chopped
• Few Curry leaves
• 3 inches Cinnamon stick
• 1 Tablespoon Vinegar
• 2 Tablespoons refined Flour
• 1/2 cup cooking Oil
• Salt to taste

Method:

• Peel and chop the onions into thin slices.
• Peel and chop the potatoes. Heat oil in a pan, add all the spices and masalas and sauté\’ for 3-4 minutes. When done, remove and keep aside. In the same oil, add flour and sauté\’ for 3-4 minutes. Add the meat and sauté\’ for another 5 minutes.
• Add vinegar, salt, pepper and milk.
• Cover and cook on a low flame, stirring occasionally, till the meat is half done.
• Add the potatoes and the fried masala. Check for salt.
• Add little water if necessary. Cover and simmer till the gravy has reduced to half.
• Add the thick coconut milk and simmer for 5 minutes. Do not boil. Serve hot with rice.

Tags: mutton stew, recipe

Hunter Beef Recipes

Ingredients:

• 2 kg Beef “Roast cut” bread shape one piece
• 2 tsp. Crystallized salt petre “Kulmi shora”
• 3 tsp. Black pepper
• 2″ stick of Cinnamon
• 2 tsp. brown sugar
• 4 Black Cardamom
• 3 tbs. Lemon juice

Directions:

• Wash the meat thoroughly and dry with kitchen towel. Ground all the spices. Add all spices in the lemon juice to make paste.
• Rub the paste thoroughly on the meat. Place it in a glass or stainless steel container and cover it. Place the bowl in the fridge for one day.
  Next day get the meat out of fridge and sort of massage the meat to absorb the paste, it is important that at least half an hour is spent in rubbing the meat.
• Once again put the meat loaf back in the fridge. Repeat the same process each day for six days. On Sixth day remove the meat loaf from the fridge and tie it with a strong string.
• Place the meat in a large pot and put 2 cups water in the pot NOT on the meat loaf.
• Cook it over low heat for 2 to 3 hours or until the water is absorbed.

Ingredients:

• Mincemeat 1 kg
• Ginger Garlic Paste 1 tbsp
• Salt as per taste
• Onions 2 medium
• Red Chilli Powder 1 tbsp
• Green Chillies 3-4
• Fresh Coriander 1/2 bunch
• Roasted Grams 4 tbsp
• Bread Slices 2
• Eggs 9

Ingredients for Gravy:

• Onions (finely Sliced) 2 medium
• Ginger Garlic Paste 1 tsp
• Salt as per taste
• Red Chilli Powder 1 tsp
• Coriander Powder 1 tbsp
• Turmeric Powder 1/2 tsp
• Cumin Seeds 1 tsp
• Whole Garam Masala 1 tbsp
• Yogurt (whipped) 1 cup
• Dalda Cooking Oil 1/2 cup

Garnish:

• Green Chillies (chopped) 3-4
• Fresh Coriander(chopped) 1/2 bunch

Method:

• Add all the ingredients (Excep eggs) in mincemeat and grind twice.
• Add on egg, knead well and refrigerate for 10-15 minutes.Hard boil 8 eggs and wrap each egg firmly in mincemeat (apply sme Dalda Cooking Oil on hands).If need be, secure the koftas with some ghread.
• Refrigerate the koftas until hte gravy is prepared.

Method for Gravy:

• In a large pot, slightly heat Dalda Cooking Oil on medium heat for 3-4 minutes and add whole garam masala.When it pops, add onions and stir-fry till light golden.Mix all the gravy spices in yogurt and pour it in the pot.
• Stir well until oil separates.Pour a cup of water and bring to a boil.
• Add the koftas and cook without covering until the water dries, lightly shaking the pot a few times in between.When the water dries, add another cup of water and sprinkle fresh coriander and green chillies.Simmer on low heat
  for 5-7 minutes.Remove the koftas from the pot and cut them lengthwise.
• Dish out the gravy and place the koftas on top.Serve hot.

Preparation Time: 20-25 Mins
Cooking Time: 40-50 Mins
Serves: 12-14

Tags: curry, koftey

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Ingredients:

• 1 kg. lean Mince ( beef or lamb)
• 3 medium onions, skinned and thinly sliced
• 1 cup oil
• 1 tbsp. ginger paste
• 2 tbsp. unripe green papaya (ground)
• 1 tsp. garam masala
• 1 1/2 tsp. salt
• 7-8 whole red chilli
• 2 tbsp. yogurt
• 1 piece coal
• 2 tbsp. freshly chopped green coriander
• 1 tsp. finely chopped green chillies
• 1 tbsp. roasted chick pea flour

Directions:

• Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.
• Thoroughly wash the mince and squeeze out any water.
  Put the mince in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.
• Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya.
• Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash.
• Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.
• Take out 12 cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.
• Transfer to a serving dish and decorate with onion ring, green chilli and coriander leaves.

Serves: Hot with Roti or Nan

Tags: Chicken Mince, dum Ka Keema recipe, Steam Mince recipe

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Ingredients:

• 4 Onions
• 4 Tomatoes
• 800 gms Boneless mutton
• ½ tsp Turmeric powder
• 1 tsp Mustard seeds
• 1 tsp Kalonji (onion seeds)
• 5 Cloves
• 1 tsp saunf (fennel seeds)
• 1 tsp Red chili powder
• 2 tbsp Ginger
• 2 tbsp Garlic
• ½ cup Coriander (chopped)
• 8 Whole Red Chillies
• 1/2 cup
• 7 tbsp Mustard Oil
• Salt (according to taste)

Method:

• Wash and cut the mutton into small pieces
• Chop onions and tomatoes.
• Roast the whole spices separately. Grind them altogether.
• Add the chopped ginger-garlic in a karahi with heated oil in it. Add coarsely ground masala powder.
• Keep stirring all the time.
• Add mutton to it and cook it on high heat till the time it turns brown.
• Add tomatoes, red chilli powder, salt, turmeric powder and mix it well.
• Cook till the time oil leaves the masala.
• Add about 3 cups of water, bring it to a boil and cover.
• Cook it till the time mutton is fully done.
• Put coriander leaves on its top and serve hot.

Tags: achar gosht, achari gosht, achari mutton, recipe