Qeema Bhare Karela

Ingredients

Beef or mutton mince ½ kg
Bitter gourd whole ½ kg
Salt – to taste
Ghee or oil ½ cup
Onions – 2 sliced
ginger Garlic paste 2 tsp
Turmeric ¼ tsp
Ground coriander 1 tsp
Red chilli powder 2 tsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Ripe tomatoes 2 chopped
green chillies 4
tamarind pulp 4 tbsp
Fresh coriander 2 tbsp chopped

Method

Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds. Apply salt properly outside and inside the bitter-gourd. Keep aside for ½ an hour. Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes. Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside. Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and sauté for a few minutes before adding the tomato. Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done. Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well. Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly. Now arrange stuffed bitter gourd in remaining mince and add ¼ cup of water and cook on very low heat for 5 minutes. Serve with chopped fresh coriander.

Qeema Bhare Karela

Keemay Ka Samosa/ Minced Samosa

Ingredients

Mince 250 gm (beef or mutton)
Oil 2 tbsp
Ginger garlic paste 1 tsp
Salt 1 tsp
Black pepper ½ tsp
All spice ½ tsp
Crushed red pepper ½ tsp
Coriander leaves 2 tbsp (chopped)
Green chillies 4 (chopped)
Onion 1cup (finely chopped)
Samosa Wrap/Manda patti 2 dozen
Egg 1 beaten

Method

In a pan, heat oil.
Add mince with ginger garlic paste.
Then add salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes or till dry & done.
Remove in a bowl add coriander leaves and green chillies & Onions,mix well.
let the mixture cool,then wrap in samosa wrap and brush egg on last fold to bind/close it .
deep fry till golden Serve hot with Imli ki chutney.

Keemay Ka Samosa/ Minced Samosa

Adraki Chops Biryani

Ingredients

1 tbsp ginger paste
2 tbsp ginger chopped
750 gms mutton chops
1 cup yogurt
1 tbsp red chili powder
½ tsp turmeric
Salt 1 ½ tsp
Cumin powder 1tsp
Coriander powder 1 ½ tsp
3 medium sluiced onions
4 chopped green chilies
3-4 tbsp oil
Juice of 1 lemon
1 ½ tsp all spice powder
4 tbsp chopped coriander
Fresh mint leaves for garnishing

For Biryani

Rice ½ kg boiled ¾ done with salt and whole spice 1 tbsp
Yellow color a pinch
Kewra water 1 tbsp
Milk ½ cup

Method

1. Mix together mutton chops, yogurt, red chili powder, turmeric powder, ginger paste, salt, onion, green chilies and mix well.
2. Set aside for 3 hours.
3. Heat oil in a pan, add marinated mutton and sauté for 3-4 mins.
4. Cover and cook for 30 mins stirring in between add a little water from time to time.
5. Add ginger, lemon juice, all spice powder, coriander leaves and mix well.
6. Now give layers of biryani and give dum for 30 mins and serve.

Adraki Chops Biryani

Memoni Akhni Pulaao

Ingredients

Mutton 750 gm boiled half done
Brown onion 1 cup
White cumin whole 1 tbsp
Mixed whole spices 1 tbsp
Ginger garlic 2 tbsp
Curry leaves 20 to 25
Salt 1 tbsp
Turmeric ¾ tsp
Chili powder 1 tbsp
Allspice 1 tsp
Coriander powder 1 tbsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Potatoes 4 peeled and chopped
Alu Bukhara 8 to 10
Rice ½ kg soaked for 30 minutes

Method

Heat ¾ cup oil in a pan add brown onion, whole spices, ginger garlic paste, all the seasonings and boil mutton, fry well, add potatoes with 1 cup water, cover and cook till potatoes and mutton tender, add soaked rice with alu Bukhara, cover and cook until rice done, lastly add jaifal, javitri, put it on dum, mix and serve.

Memoni Akhni Pulaao

Mutton Dum Biryani

Ingredients

Oil - for frying onions

Onions - 4 ( thinly sliced ) 

Ghee - 4 tbsp 

Cloves - 8-10 

Black peppercorns - 8-10 

Black cardamom - 3-4 

Cinnamon stick - 2 inch piece

Ginger garlic paste - 2 tsp 

Yogurt - 1 cup 

Red chili powder - 1 tsp 

Turmeric powder - 1\2 tsp 

Coriander powder - 2 tsp 

Garam masala powder - 1\2 tsp 

Roasted cumin powder - 1\2 tsp 

Lemon juice - 2 tbsp 

Mint leaves - 2 tbsp ( chopped ) 

Saffron - a good pinch 

Milk - 1\4 cup ( hot ) 

Long grain basmati rice - 2 cups ( washed and soaked in water for 1\2 an hour ) 

Water - 4 cups 

Kewda essence - 6-8 drops 

Salt to taste 

Coriander - 2 tbsp ( chopped ) 

Yellow food coloring - a small pinch 

Cashew nuts - 6-8 ( chopped and fried till brown ) 

Mutton  - 500 gm

Method

Heat oil in a pan and fry onions till golden brown at medium heat. Remove from oil in a kitchen tissue lined plate. Keep aside. Heat 2 tbsp ghee in a pan or a pressure cooker. When the ghee is hot, add 3-4 cloves, 3-4 black peppercorns, 2 black cardamom and 1 inch piece of cinnamon. Add ginger garlic paste and yogurt and fry for a minute. Add mutton and fry on high heat for 2-3 minutes. Add red chili powder, turmeric powder, coriander powder, garam masala powder and roasted cumin powder. Add a cup of water and cook till mutton is done. Add half of the fried onions, mint leaves and lemon juice to the mutton. Cook till all the water has evaporated and mutton is dry. Heat remaining 2 tbsp ghee in a pan. Add 3-4 cloves, 3-4 black peppercorns, 2 black cardamom and 1 inch piece of cinnamon. Add rice and 4 cups of water. Add salt and kewda essence. Cover and cook till the rice is 80% done. Take a heavy bottom pan with a lid. Layer half of the rice in the pan. Top with mutton. Sprinkle half of the remaining fried onions, coriander and saffron milk. Top with the remaining rice. Sprinkle the remaining fried onions, coriander and saffron milk. Sprinkle yellow food color and fried cashew nuts on top. Cover the lid and seal it with atta dough. Keep the pan on low heat for 15-20 minutes. Remove the dough when ready to eat the biryani. Enjoy with a side of raita.

Mutton Dum Biryani

Achar Gosht

Ingredients

Mutton(small pieces) 1 kg
Yogurt 1/2 kg
Tomato Paste 1 cup
Ginger & Garlic Paste 1 tbsp
Red Chilli Powder
Salt to taste
Green Chilli 50 g
Fried/brown onion (crushed) 1/2 cup
Cooking Oil 3/4 cup

Achar Masala

Kalunji
Saunf
Zeera 1 tsp
Methi Seeds

Method

1. Marinate meat with ginger, garlic, chilli powder, salt and yogurt for 2 hours.
2. Heat the oil, add brown onion and meat and fry till oil separate from masala.
3. Add sufficient water, cook on low heat till meat is tender.
4. Grind Achaar Masala and mix in it 1 tsp salt.
5. Slit Green Chillies from one side in length, take out seeds and stuff with Ground Achaar Masala.
6. When water dries from the meat, add tomato paste, arrange stuffed chillies in the centre of the cooked meat and sprinkle rest of Achaar Masala on top and put for Dam on low heat till chillies get tender.

 Achar Gosht

Liver Masala

Ingredients

Mutton liver ½ kg
Brown onion grinded ½ cup
Coriander powder 1 tbsp
Chili powder 1 tbsp
Ginger garlic 1 tbsp
Salt 1 tsp
Turmeric ¼ tsp
Tomatoes chopperized 3
White cumin 1 tsp
Yogurt ½ cup
Allspice ½ tsp
Kasori methi 1 tsp
Chopped coriander leaves 2 tbsp

Method

Heat oil add ginger garlic paste, chili powder, turmeric, salt, coriander powder with ¼ cup water and fry well, add chopperized tomatoes and bhunno well, add crushed cumin with liver,Brown onion  and ½ cup yogurt, cover and cook for 10 minutes when water dries and oil comes on top add allspice, kasori methi 1 tsp and chopped coriander leaves.

Liver Masala

Landi Kotal Bhuna Gosht

Ingredients

Mutton 750 gm boneless
Onion 2 large sliced
Chili powder 2 tsp
Tomatoes ½ kg chopped
Ginger garlic 2 tbsp
Turmeric ½ tsp
Salt 1 ½ tsp
Oil ½ cup
Large green chili 12

Method

Slice onion thinly and fry in oil till golden add in all the spices with chopped tomatoes and mutton, fry till tomatoes soft, add 1 cup water, cover and cook till mutton tender, add sliced green chilies, cover and simmer for 10 minutes & Serve.

Landi Kotal Bhuna Gosht

Mutton Paya

Ingredients

Mutton trotters 6
Brown onion ½ cup
Ginger garlic paste 1 tbsp heaped
Salt 2 tsp
Turmeric ½ tsp
Ginger sliced 2 tbsp
Tomatoes 2 blended and sieved
Coriander powder 3 tsp
Chili powder 2 tsp heaped
All spice ½ tsp
Yogurt ½ cup
Whole spices 1 tbsp
Oil ½ cup
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Lemon juice as required

Method

Heat oil put ginger garlic, salt, chili powder, turmeric, coriander powder, whole spices, fry masala well by adding little-little water add in the beaten yogurt, blended tomatoes mixture, grinded brown onion and mutton trotters, fry well add 5 cups of water in pressure cooker and cook on slow flame till soft and tender, lastly add all spice, serve garnished with coriander leaves, green chilies, ginger sliced, lemon wedges and naan.

Mutton Paya

Bhuna Gosht

Ingredients

Mutton - 600 ( With bones )
Mustard oil - 4 tbsp
Cloves - 4-5
Black peppercorns - 5-6
Black cardamom - 3-4
Green cardamom - 3-4
Bay leaf - 2
Javitri - 1 piece
Cinnamon - 1 inch piece
Onion - 2 cups ( Thinly sliced )
Ginger - 1 inch piece ( Grated )
Garlic - 10-12 cloves ( crushed )
Green chili - 2 ( slit into halves )
Salt to taste
Curd - 1\2 cup
Red chili powder - 1 tsp
Turmeric powder - 1\2 tsp
Coriander powder - 2 tsp
Garam masala powder - 1 tsp
Fresh coriander - 4 tbsp ( chopped )

Method

Heat mustard oil in a pressure cooker, till fumes start coming. Remove from heat and cool for 5 minutes. Heat again. when it is hot, add cloves, black peppercorns, black cardamom, green cardmom, bay leaf, javitri and cinnamon. Fry for 15 seconds. Add onions and green chilies and fry for 10 minutes. Add ginger and garlic and fry till onions turn golden brown. Add mutton and cook on high heat for 3-4 minutes. Add 1\2 cup water to the cooker. Put on the lid of the pressure cooker and cook till mutton is 80% done. Let it cool and then remove the lid. Add curd, red chili powder, turmeric powder and coriander powder. Cook on low flame till oil separates and masala is nicely browned. Add garam masala powder and fresh coriander. Serve hot with phulke or naan.

Bhuna Gosht

Mutton Kunna

Ingredients

• Mutton shank with bone1 ½ kg
• Oil½ cup
• Garlic paste3 tbsp
• Ginger paste3 tbsp
• Red chilies4 tsp
• Salt 1 tsp
• Yogurt4 tbsp
• Cumin seeds2 tbsp
• Aniseed2 tbsp
• Black pepper2 tbsp
• Dry ginger2 tbsp
• Black cardamom2tbsp
• Cloves1 tbsp
• Nutmeg1 tsp
• Mace1 tbsp
• Onion, thinly sliced1
• Flour6 tbsp
• Ingredients for Garnish
• Green chilies, choppedas required
• Ginger choppedas required
• Lemon slicesas required

Method

1. Heat oil, add the meat, ginger, garlic, red chilies and salt.
2. Stirring frequently fry until the meat turns brown, about 5-8 minutes.
3. Add yogurt and stirring frequently fry until all the moisture has evaporated.
4. Add water and cook over medium heat for about 1 hour or until meat is done. Meanwhile grind the cumin, aniseed, black pepper, dry ginger, cardamoms, cloves, nutmeg and mace to a fine powder and then sieve it.
5. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
6. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces).
7. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add to the kunna and stir carefully.
8. Garnish with green chilies, ginger (chopped) and lemon slices.
9. Serve with Nan.

Mutton Kunna

Baked Mutton

Ingredients

• Mutton leg1 small
• Onion chopped2
• Tomatoes3
• Lemon juice2 tbsp
• Capsicum2
• Ginger garlic paste 2 tbsp
• Green chilies chopped4 – 5
• Papaya paste4 tbsp
• All spice powder1 tsp
• Chili powder1 tbsp
• Crushed black pepper1 tbsp
• Saltto taste
• Oil4 tbsp
• Aluminum foil as required
  

Method

1. Debone the mutton leg, now beat with an steak hammer to flatten. Now marinate well with 4 tbsp papaya paste. Keep it aside.
2. In a bowl mix together 2 tbsp ginger garlic paste, 4 – 5 chopped green chilies, 1 tsp all spice powder, 1 tbsp chili powder, 1 tbsp crushed red pepper, salt to taste and 2 tbsp lemon juice. Mix well.
3. Now marinate the mutton leg with marinade mixture.
4. Wrap marinated leg in aluminum foil, sprinkle 2 chopped onion, 3 chopped tomatoes and 2 chopped capsicum on top.
5. Lastly bake in a preheated oven on 180 degrees for 30 – 35 minutes.
6. Now remove from oven, dish it out and serve hot.

Baked Mutton