Meat Dishes

HALEEM

This is a hyderabadi specialty and it is traditionally made with whole wheat (soaked overnight) and meat. But nowadays broken wheat is used....it can also be made with half oatmeal...
another version is to make it with wheat, rice and all dals mixed together...this gives a much yummy taste!!

I
broken wheat - 200 gms
a mixture of the following - 300 gms
(mung dal, chana dal, toor dal, masoor dal, urad dal, pearl barley, oatmeal )
onion - 1 cup chopped
chilli powder - 2 tsp
turmeric - 1/4 tsp
ginger paste - 4 tsp
garlic paste - 3 tsp
salt
2 cardamoms+ 1 stick cinnamon+ 5 cloves - dry roast and powder

1. soak grains and wheat and cook them together with the above items till done.
2. remove, mash, set aside.

II
mutton - 500 gms, small cubes, boneless
ginger paste - 3 tbsp
garlic paste - 1 1/2 tbsp
red chilli powder - 2 tsp
oil - 2 tsp
coriander powder - 2 tsp
5 cardamom +5 cloves +1 cinnamon - powdered
yogurt - 2 tbsp
salt
1 cup chopped onion
1 cup chopped mint and coriander leaves


1. cook mutton and the above items till mutton is done
2. remove, mash and keep.


III
5 tbsp ghee
sliced onion - 1 no, large

IV
fine juliennes of ginger
4 slit green chillies
lemon juice
mint leaves


1. heat ghee, fry the onion slices III to golden brown. remove and keep.
2. add the mashed grains I and the mashed mutton II to the same ghee.
3. cook on low flame, stirring continuosly till the ghee comes up.
4. serve hot garnished with the items in IV

KASHMIRI MIRCHWANGAN KHORMA

mutton - 1 kg, small pieces
ghee - 1 tbsp
oil - 1 tbsp
salt - 1 tsp
turmeric - 1/4 tsp
garlic paste - 2 tsp
ginger paste - 3 tsp
whole red chilli - 5 nos., pasted with little water (can be increased if wanted more hot)
kashmiri chilli powder - 1 tsp
garam masala powder - 1/4 tsp
saffron - a pinch
*onion paste(sliced , fried till brown and pasted) - 2 nos.


1. heat oil and ghee and fry the mutton with salt and turmeric till well browned.
2. add ginger garlic pastes and fry till golden.
3. add the chilli paste and powder; and fry.
4. add the other items and add a few spoons of water.
5. when mutton is cooked, finish with chopped coriander.

note : what i missed , was one ingredient.
the authentic kashmiri dish has a spoon of cock's comb flower water added at the end.

cock's comb ( kozhi kondai in tamil) is boiled in water and strained; it is then added at the end which gives the dish a good red colour!!

*and adding onion is my version, the original does not have onion !

hi,nice thread for non veggies esp those who love mutton.,I am one of those.there is a specia cuisine in kashmir known as wazwan its prepared by proffessional cooks ,marchawangun kurma is one among that.i want to add tha t the part of lamb chosen for this has lot of cartilage,.your recipe was good,send us more.i have been looking for the recipe of biryani the way it is prepared in homes,can you send one.regards,humera.

hey
i cudnt post, so i kept submitting the same thrice, now how to delete the extras?

EASY MUTTON FRY

this one is my daughter's favourite ! others dont get to eat anything

boneless mutton - 500 gms
marinade:
yogurt - 1 tbsp
salt
pepper - 1 tsp
turmeric - a pinch
chilli powder - 1 tsp
garam masala - 1/4 tsp
ginger - 1 tsp
garlic - 1 tsp

1. marinate the mutton for 15 minutes and then pressure cook with little water.
2. simmer and dry any remaining water.
3. add a tbsp or more of oil to it and fry it till crispy.
4. garnish with chopped coriander.
5. lemon juice may be drizzled before serving.

AAB GOSHT
meat in a milk based gravy

mutton - 1 kg
garlic - 3 tsp
saunf powder - 2 tsp
salt
cinnamon - 2 sticks
whole black pepper - 2 tbsp

1. cook all the above in water till meat is tender; strain and discard only cinnamon sticks & peppercorns.

milk - 6 cups
small green cardamom - 8, powdered
salt
ginger paste - 1 tsp
onion - 1, sliced and fried in ghee and pasted

2. boil milk with cardamom powder and reduce to half its quantity.
3. add salt , onion and ginger; simmer.
4. add the cooked meat with the stock to the reduced milk. simmer 5 minutes and remove.
5. A tbsp of almond paste and a tbsp of fresh milk cream can be added at the end.

served with plain boiled rice.

KABULI GOSHT PULAO


mutton - 1 kg
peppercorns - 1 tbsp
cinnamon - 1 large stick
cloves - 5
ghee - 2 tbsp
salt
water
pressure cook the above till mutton is cooked; strain and take only the mutton pieces; also reserve the stock.

oil - 5 tbsp
garlic - 1 tbsp, minced
basmati rice - 500 gms, soaked

powder the following:
whole cardamom - 2
cinnamon - 1
cloves - 4
cumin seeds - 1 tsp
corinader seeds - 1 tsp
peppercorns - 10

1. heat oil and add the garlic, when brown add the cooked mutton pieces. put in the powdered spices.
2. add stock and water .
( rice and liquid in the ratio 1 : 2)
3. when water boils , add needed salt and rice.
4. simmer, then cover and dum cook till rice is done.
5. garnish with golden browned onions and chopped mint leaves ; and serve hot.

GINGER MUTTON KADAHI

grind the following:
green chillies - 3
onion - 1
garlic - 4 cloves
ginger- a large piece (say, 25 gm)


mutton - 500 gms
yogurt - 1/4 cup
marinate the mutton in yogurt and the above ground masala for 3 hours.

oil - 3 tbsp
onion - 1 cup, chopped
salt
chilli powder - 1 tsp
garam masala - 1/4 tsp

1. heat oil and fry the onion till browned.
2. add the mutton along with the marinade and all other items and fry well.
3. when dry, add needed water and cook till mutton is cooked.
4. add finely chopped coriander leaves before serving.

KALEIJI KA SALAN
lamb liver curry

lamb liver - 1 kg

marinade:
curd - 1/4 cup
turmeric powder - 1/4 tsp
chilli powder - 2 tsp
ginger - 1 tsp
garlic - 1 tsp
salt

marinate liver for 1 hour.

oil - 5 tbsp
onion - 2, chopped
ginger - 2 tsp
garlic - 1 tsp
garam masala - 1/2 tsp
coriander powder - 3 tsp
coriander leaves - 1/2 bunch, chopped
(keep a handful for garnish also)
mint leaves - a handful , chopped
tomato - 1 large, chopped
green chilli - 2, slit
coconut - 1/2 cup, grated , fried in a tsp of oil and ground to a paste
salt
pepper,as needed, ground

1. heat oil and fry onion till brown
2. add ginger garlic pastes and salt, fry.
3. add garam masala, coriander powder and the leaves, keep frying.
4. add the other items except pepper powder and fry till oil separates.
5. now add the liver with the marinade and fry till dry.
6. when the raw smell is gone , add needed water and pressure cook till done (usually one or two whistles will do)
7. add the pepper and garnish with a little coriander leaves before serving.

KALEIJI FRY
liver fry

liver - 500gm , cut into pieces
yogurt - 2 tbsp
salt

garam masala (cardamom, clove and cinnamon-dry roasted and powdered) - 1/2 tsp

grind together the following:
onion-1
tomato-1
ginger - a small piece
garlic - 8 to10 cloves
turmeric, , coriander , cumin ( powders) - 1/4 tsp each
red chilli powder - 1 tsp
black pepper powder - 1 tsp
coriander leaves - a few sprigs
coconut - 1 tbsp, grated

method:
wash liver , drain and add all ingredients.
marinate for an hour .
In a non stick pan, heat a little oil and fry the liver with the marinade.
cook till done and the masala is completely dry.

squeeze half a lemon (optional)
chopped coriander leaves (garnish)
chopped mint leaves.

serve with rice or rotis.