Ingredients:

• 2 pounds or 5 kilograms Mutton
• 1 Onion (chopped)
• 1 tbsp. Ginger (Adrak)
• 1 tbsp. Garlic (Lehsan)
• 1 Big Black Cardamom (Bari Kaali Ilaichi)
• 1 Cinnamon Stick (Dal Cheeni)
• 2 Cloves (Loung)
• 4 Black Peppercorns (Saabut Kaali Mirch)
• 2 Cardamom Pods (Choti Ilaichi)
• 2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
• ¼ tbsp. Turmeric Powder (Pisi Haldi)
• 1 ½ tbsp. Salt
• ½ tbsp. All Spice
• 1 heaped tbsp. Wheat Flour (Aata) (mixed with ¼ cup water)
• ¼ cup Plain Yogurt
• ½ cup Cooking Oil

Method:

• In a handi or deep frying pan, heat cooking oil until well hot. Add onions and fry until transparent.
• To the onions add all of the spices except the meat, plain yogurt and flour. And fry spices for about 5 to 10 minutes, by adding a little water if necessary to prevent burning and sticking to pan.
• Add meat and fry meat with the spices for 2 to 3 minutes.
• Add plain yogurt; mix for 1 to 2 minutes.
• Add 2 cups of water; when water comes to a boil, cover and let meat cook on medium to low heat until meat is tender.
• Add flour and water mixture; mix and continue cooking covered on low heat for another 15 to 20 minutes.

Tags: black, cardamom, cooking, flour, handi gosht, ilaichi, kaali, mirch, mutton stew, onion, pisi, plain, plain yogurt, powder, recipe, stick

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

Method:

• 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.

Tags: black, hunter beef, place, recipe

Ingredients:

• 1 Kg Mutton or chicken, washed / cleaned, cut into pieces
• 1 Kg Rice basmati, soaked for 15 minutes
• 4 Potatoes, steam lightly, peel and cut into large pieces
• 6 Tomatoes, quartered
• 4 Onions (medium, finely sliced)
• 1 bunch Mint, finely chopped
• 6 Green chillies (whole)
• 1½ tbsp Ginger / garlic paste
• 1 cup Dried plums , soaked in hot water.
• 1 tbsp Red chillies , powdered
• 2 tbsp Coriander, powdered
• 6 Peppercorns
• 4 Cloves
• 6 Cardamoms
• 1 tsp Black cumin seeds
• ¼ tsp Yellow food colour
• Salt to taste
• 1 cup Yogurt
• 1 cup Hot milk
• 1 cup Ghee/oil

Method:

• Combine mutton or chicken with yogurt, ginger / garlic, red chilli powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and salt; mix well and set aside for 1/2 hour.
• Heat oil in a pan and fry onions till golden brown. Remove half to absorbent kitchen paper. To the remaining half in the pan add the meat with yogurt and spices.
• Cook on low heat, do not add water, when the liquid evaporates fry a little and remove from heat.
• Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to chicken.
• Boil the rice with a little mint, remaining green chillies, cardamoms, black pepper, cloves and salt. When the rice is 3/4 done drain in a strainer.
• Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared mutton or chicken and cover with a second layer of rice.
• Serves: 10

Tags: black, bombay biryani, coriander, ginger, green chillies, hot, mint, mutton, onions, potatoes, recipe, red, rice, tomatoes