Meat Recipes

Discussion in 'NonVegetarian Kitchen' started by AyeshaSadique, Jan 30, 2008.

  1. AyeshaSadique

    AyeshaSadique New IL'ite

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    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
     
    Last edited by a moderator: Feb 26, 2010
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  2. AyeshaSadique

    AyeshaSadique New IL'ite

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    Re: Meat Dishes

    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 !
     
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  3. humerarouf

    humerarouf Senior IL'ite

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    Re: Meat Dishes

    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.
     
  4. AyeshaSadique

    AyeshaSadique New IL'ite

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    Re: Meat Dishes

    MUTTON BIRIYANI

    for rice:
    basmati rice - 4 cups, soaked for 1/2 an hour
    oil/ghee - 1/2 to 3/4 cup
    whole garam masala- 2 cardamoms, 6 cloves, 1 cinnamon stick, 1 bay leaf, 1/4 tsp saffron strands.
    green chilli -3 nos
    salt

    for masala:
    oil - 5 tbsp
    onion - 2 cups, finely sliced
    tomato -1 cup , chopped (not in the traditional recipe, but i use tomatoes)
    mint leaves -1/4 cup chopped
    coriander leaves - 1/4 cup chopped

    marinate the following:
    mutton - 1 kg
    ginger paste - 4 heaped tbsp
    garlic paste - 2 heaped tbsp
    yogurt - 1 cup
    red chilli powder -3 tsp
    salt

    dry roast and powder the following:( add half of this prepared powder to the marinade)
    green cardamom - 3 nos
    cloves -6 nos
    cinnamon - a small stick
    peppercorn - 5 nos
    coriander seeds -1/2 tsp
    cumin - 1/2 tsp
    shah zeera - 1/4 tsp

    first start the masala:

    1. heat the oil and fry onion till golden.
    2. add tomatoes and mint , coriander leaves. continue frying till tomato is cooked and mashed up
    3. now add the meat along with the marinating mix.fry and cook till meat is done; must be almost very dry.

    meanwhile , when meat is nearly done, start rice.
    1.heat oil and add the garam masala items and chilli
    2. add 8 cups of water, salt and boil
    3. add rice and cook till rice is almost done.

    serving:
    1. layer half the rice, spoon the meat masala, then finish the layer with the rest of the rice.
    2. sprinkle with the prepared dry spice powder (the half that was left)
    at this point u can sprinkle with a little red orange food colour dissolved in a tsp of water .dum cook for 10 minutes.
    3. garnish: deep fried onion, fried cashew, boiled eggs, etc

    another method is making a number of layers using the rice and masala

    do give me ur feed back [​IMG] !!
     
  5. AyeshaSadique

    AyeshaSadique New IL'ite

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    Re: Meat Dishes

    EASY MUTTON FRY

    this one is my daughter's favourite ! others dont get to eat anything [​IMG]

    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.
     
  6. AyeshaSadique

    AyeshaSadique New IL'ite

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    Re: Meat Dishes

    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.
     
  7. AyeshaSadique

    AyeshaSadique New IL'ite

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    Re: Meat Dishes

    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.
     
  8. AyeshaSadique

    AyeshaSadique New IL'ite

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    Re: Meat Dishes

    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.
     
  9. AyeshaSadique

    AyeshaSadique New IL'ite

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    Re: Meat Dishes

    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.
     
  10. AyeshaSadique

    AyeshaSadique New IL'ite

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    Re: Meat Dishes

    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.
     

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