Meat Dishes

NALLI KA SAALAN

lamb shanks - 1 kg, cleaned
before using wash by keeping a few minutes under running hot water

ghee/oil - 1 tbsp
whole spices :
3 crushed cardamoms, 3 cinnamon sticks, 10 cloves, 2 bayleaf, 3 tsp cumin seeds, 2 tsp black pepper, 1 tsp shah zeera

onion - 2 , finely sliced
ginger paste - 3 tbsp
garlic paste - 2 tbsp
coriander leaves - 1 bunch, roughly chopped
mint leaves - 1/2 bunch, chopped
red chilli paste - 1 tbsp
green chilli paste - 1 tbsp
turmeric - 1/2 tsp
yogurt - 250 ml
lamb stock - 3 litres
salt

saffron - 2 gms and cream - 5 tbsp
mix together and keep aside.

onion - 1 , sliced, golden fried
chopped mint - 2 tbsp

1. heat oil and fry the whole spices.
2. add onion and fry till golden; add the ginger garlic pastes and fry.
3. add lamb shanks and fry till golden.
4. add all the items till salt, simmer and let it get cooked (u can use the pressure cooker)
5. when cooked, strain and take only the lamb shanks and the stock.
6. return stock to heat and simmer.
7. meanwhile mix half the saffron and cream mixture with the cooked lamb shanks and let it stand for a few minutes.
8. when the sauce is of required consistency, add the lamb shanks to it.
9. remove from heat and drizzle some lemon juice , and the saffron cream over it.
10. serve garnished with golden fried onions and mint.

This is an Arabic Dish...

HAREES

Mutton - 300 gms
basmati rice - 50 gms
wheat - 100 gms
ghee - 2 tbsp
salt

1. place all items in a non stick pan and cook on slow fire tiil done
2. when done , mash up and cook till ghee comes up.
3. serve hot.

SHAWARMA chicken thighs - 8 nos( boneless thighs) sliced into thin pieces marinade: malt vinegar - 1/2 cup plain yogurt - 1/4 cup vegetable oil - 3 tbsp salt and pepper mixed spice - 1 tsp cardamom powder - 1/2 tsp tahini sauce: tahini - 1/4 cup (sesame seed paste) yogurt - 1/4 cup minced garlic - 1/2 tsp lemon juice - 2 tbsp olive oil - 1 tbsp finely chopped fresh parsley - 1 tbsp salt and pepper to taste whisk all together and refrigerate. tomatoes - 3 to 4 nos.,thinly sliced sliced onion - 1/2 cup shredded lettuce - 2 cups pickled cucumbers - a few pieces (optional) french fries - a few pieces (optional) pita bread rounds - 8 1. marinate the chicken slices in the marinade for to 4 hours. 2. bake chicken at 180 degrees C till cooked and brown ( or) grill it till done (or ) just plain stir fry in a non stick pan with little oil till done and brown. 3. stuff into pita pockets - tomato, onion, lettuce, pickled cucumber, french fries, chicken, tahini sauce, roll tightly and serve . mixed spice powder: 2 tbsp Freshly ground black pepper 1 tbsp Ground coriander 1 tbsp Ground cloves 2 tbsp Ground cumin ½ tsp Ground cardamom 2 tsp Grated nutmeg ¼ tsp Ground cinnamon

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ISTANBULI RICE

basmati rice - 2 cups
minced meat - 2 cups
onions - 4, sliced
tomato puree - 1/2 cup
chilli powder/ pepper - according to taste
olive oil - 5 tbsp
salt
pine nuts

1. fry onions till golden, add minced meat , salt and pepper/chilli and fry till the water evaporates.
2. add tomato puree and cook till meat is done.
3. add 4 cups water and boil.
4. add rice and cook till done.
5. serve garnished with pine nuts.

AVARAI KOTHUKARI MASALA
(mince and broad beans masala)

avaraikkai - 200 gms, thinly chopped
mince meat - 100 gms
oil - 2 tbsp
onion - 2, finely chopped
tomatoes - 1, finely chopped
ginger-garlic paste - 1 tbsp
turmeric - 1/4 tsp
red chilli powder - 2 tsp
coriander powder - 2 tsp
cumin powder - 1 tsp
salt
garam masala powder - 1/4 tsp
grated fresh coconut - 2 tbsp

1. heat oil fry onion and gingergarlic; add the mince and fry till brown.
2. add tomatoes and salt ; cook till done.
3. add all the rest and keep frying on low flame, covered.
4. just sprinkle water when needed.
5. serve hot with chappatis.

THARID
an arabic lamb and chickpea stew

lamb cubes - 500 gms
chickpeas - 300 gms, soaked overnight
water - 5 cups
onion - 3 cups, chopped
coriander powder - 2 tsp
fresh coriander leaves - 1/4 cup, chopped
shah jeera (carraway seeds) - 1 tsp
salt, pepper
saffron - 1/4 tsp
eggs - 4 (optional)

(the original recipe calls for honey to be added, but I have cut it off.....instead i have added 3 things on my own...)
-- garlic - 1 tbsp, minced
---ginger - 1 tbsp, minced
---green chilli - 3 nos

1. place lamb cubes in water and boil; remove any foam on top.
2. add all the other ingredients, except eggs.
3. cook till lamb and chick peas are done.
4. now u can break in and poach the eggs till done.
5. serve hot with pita breads.

Hi Ayesha,

Thanks for the Mouth watering recipes.. Planning to Cook Mutton Biriyani this weekend..

Sasi

Anyone knows how to make PAYA?

Will be very thankful if anyone posts a very good recipe.

Thank you.

Alps

Dear Alps,

The recipe Aatukkaal Paaya is there

Non Veg Recipes by Eljaypee at th Non veg recipes by Eljaype

Try that out. Let me know how it was.

hello ladies..how are you all..
was down with migraine....will start posting again,...
sasi, did u try the biryani?
hoping to share more recipes...