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CHETTINAD MUTTON BRIYANI(goat/Lamb)
Lamb (Mutton) 1 lb (Goat)
Basmati rice 1 cup
Onion 2 (large)
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Cinnamon 1 inch stick
Cloves 3
Fennel seeds 1 tsp
Cardamom 4
Tomato 1 (chopped)
Green chili 8
Mint leaves 1/2 bunch (chopped)
Coconut grated 1 tbsp
Curd 1 tbsp
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Chili powder 1/2 tbsp
Ghee (melted butter) 3 tbsp
Salt
Soak The Basmati Rice in water for half an hour before cooking.
Wash and drain the rice.
Wash and clean the mutton and cut into medium pieces.
Grind ginger, garlic, green chili, coconut, coriander powder, chili powder into smooth paste with adding 1/2 cup water.
Heat the pan and add mutton pieces, ground paste, water and salt.
Cook the mutton until it becomes soft.
Heat the another pan with ghee, add finely chopped onion, fry until it becomes golden color, add tomato, mint leaves, salt and curd, fry until the aroma comes out.
Now add washed rice fry for 2 mints. Add the cooked mutton, 1 cup water and cook until the rice is done.
Lamb Curry (or Goat)
Curry Paste
1 1/2 tbsps coriander seeds
1 1/2 tsps cumin seeds
1/2 tsp salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tbsps garlic paste
2 tsps ginger paste
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2 pounds lamb meat, cut into 1 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 tsp fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 tsps garam masala
1 tsp sugar
3 tbsps warm water
1 tbsp tamarind paste
1 1/2 tsps ground turmeric
Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tbsps of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.
Sheekh Kabab (lamb)
2 pounds lean ground lamb
2 onions, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup cilantro, finely chopped
1 tbsp ginger paste
1 tbsp green chile paste
2 tsps ground cumin
2 tsps ground coriander
2 tsps paprika
1 tsp cayenne pepper
2 tsps salt
1/4 cup vegetable oil
skewers
In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat.
Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
MUTTON (GOAT) KEEMA
Minced meat 1 lb
Onion 2
Tomato 1
Potato 2
Mushrooms 1 cup
Green peas 1/2 cup
Garam Masala 1 tsp (curry powder)
Turmeric powder 1tsp
Bay Leaves 3
Green Chili 2
cumin seed powder 1 tsp
coriander powder 1 tsp
Coconut grated 2 tbsp
Coriander leaves
Salt
Oil
Heat the pan with the oil and add bay leaves and choppedgreen chill and fry for a min.
Add chopped onions and garam masala powderfry till onion turns light-brown.
Add cumin seed powder and coriander powder, turmeric Powder and salt into the pan.
Fry till the spices are cooked.Now add the tomatoes and fry.
Then put the meat, and make it really fine. Add Potatoes, peas and mushroom and Coconut Powder.
Fry this in the medium heat ,till meat is brown, smells good and done,Add Water to taste. Cover the pan and, lower the heat and cook for about 15-20 min. Garnish with coriander leaves.
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