meat dishes

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meat dishes

Topic started by ayeshasadique on Sat May 12 11:12:31 2007. [Full View]

thought would post some meat dishes..

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From: ayeshasadique on Mon May 21 14:55:38 2007. [Full View]

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.
From: ayeshasadique on Mon May 21 15:05:51 2007. [Full View]

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.
From: ayeshasadique on Wed May 23 5:21:47 2007. [Full View]

made this today...

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.
From: ayeshasadique on Wed May 23 5:30:41 2007. [Full View]

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.
From: ayeshasadique on Wed May 23 5:32:14 2007. [Full View]

its been a looooooooong time since i made fried brains....thought will try next week!
From: ayeshasadique on Sun May 27 7:59:37 2007. [Full View]

made this yesterday....

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.
From: ayeshasadique on Sun Jan 6 15:00:29 2008. [Full View]

PALONGO SAG MAASU (nepali lamb with spinach)

lamb - 500 g
cumin powder - 1 tsp
coriander powder - 1 tsp
turmeric - 1/4 tsp
chilli powder - 2 tsp
salt and pepper
ghee - 2 tbsp
methi seeds - 1 tsp
onion - 2, chopped
ginger - 2 tsp
garlic -1& 1/2 tsp
green chilli - 4, slit
fresh yogurt - 1/2 cup
spinach - 1 bunch, washed & torn roughly

1. mix lamb with salt, pepper, cumin, coriander, turmeric, and chili powder.
2. heat ghee, add methi and brown. Add onions and sautee till brown.
3. add ginger garlic and chilli; then add the meat . Stir and brown well.
4. Add yogurt and cook till the lamb is done.
5. add spinach and cook.
From: ayeshasadique on Wed Apr 30 9:25:34 2008. [Full View]

PAYA

paya - 4, cleaned , cut and pressure cooked with 1/2 tsp turmeric, 4 slit green chilles, 1 tsp each ginger and garlic pastes and little salt.

oil - 4 tbsp
cardamom - 3
cinnamon - 3 sticks
cloves - 8
fennel - 1 tsp
onion - 2, sliced thin
onion - 1, roasted/grilled and ground coarse
ginger paste- 2 tsp
garlic paste- 1 tsp
coriander leaves - a handful chopped
mint leaves - 1/2 a handful, chopped
tomato - 3, chopped fine
chilli powder - 2 tsp (or as per taste)
coriander powder - 4 tsp
cumin powder - 2 tsp
salt to taste
grated coconut - 1/2 cup, ground with a tsp of fennel
poppy seeds - 1 tbsp, soaked and ground with a few cashewnuts and almonds

1. heat oil and add the garam masala , then the sliced onions, and brown them till deep golden.
2. add ground onion and ginger garlic; fry till raw smell goes.
3. add the leaves and a little salt; fry.
4. add tomatoes and saute till oil separates.
5. add the powders and fry well.
6. add ground coconut and only the cooked paya (keep the stock)and saute.
7. add the ground khuskhus and stock ; simmer for a few more minutes.
8. adjust consistency and salt. serve with idli, aappam, or rotis.
From: ayeshasadique on Sun May 4 13:38:03 2008. [Full View]

MADRASI MUSLIM BIRYANI

basmati rice - 500 gm, washed and soaked for 1/2 an hour
mutton - 500 gms

oil and ghee - 50 ml
whole cardamom - 6
whole cloves - 8
whole cinnamon sticks - 4
onion - 300 gms, sliced fine (approx. 4 large onions)
garlic paste - 2 heaped tsp
coriander leaves - 3 tbsp chopped
mint leaves - 3 tbsp chopped
ginger paste - 4 heaped tsp
red chilli powder - 2 tsp ( or according to taste)
tomato - 4 large quartered
green chillies - 2, slit
fried onion - 1, sliced and fried till golden and crisp
salt to taste
sour curd - 2 tbsp
lemon juice - 2 tbsp
red colour/ saffron
masala potli =(3 cardamoms+ 5 cloves+ 1 bay leaf+ 2 cinnamon sticks + 1 tsp shah jeera + 1 tsp cumin seeds --- tied in a muslin cloth)

1. heat oil and add the whole garam masala, when aroma arises, add the onions and fry till light brown.
2. add the garlic paste and fry till the raw smell is gone.
3. add the coriander and mint leaves and keep frying.
4. add the washed and drained mutton and a tsp of salt and keep frying till it is dry and starts to brown.
5. add ginger paste and red chilli powder, fry without burning.
6. add tomatoes and green chillies, and keep frying till oil separates.
7. add the fried onions and curd; add little water and let the mutton cook.

method 1
8. meanwhile boil the rice in enough water, adding salt and the masala potli.
9. when just done, remove the potli and strain the rice well.
10. place half the rice in a deep dish, spoon the cooked mutton masala and top with the rest of the rice. sprinkle the orange colour or saffron mixed with a tbsp of milk on top. cover and dum cook till done; mostly about 15 minutes.

method 2
8. boil rice with double the quantity of water (absorption method)
9. when done, add to the mutton masala and dum cook.

method 3
8. when the mutton is cooked and dry, add water (rice : water in the ratio 1:2).
9. when the water starts boiling, add the drained rice and cook on slow fire till done.
10. here the potli is not used, instead, a tsp of the ground garam masala is sprinkled on top and mixed
From: ayeshasadique on Tue May 20 4:11:43 2008. [Full View]

SHEPHERD'S PIE

oil/butter - 1 tbsp
onion - 2 , chopped
mixed veg - 1 cup, optional
minced meat - 500 gms
salt, pepper
chilli powder - 1/2 tsp
tomato puree - 1/2 cup
white sauce - 1/2 cup
potatoes - 3, mashed with milk and seasoned
grated cheddar cheese

1. heat oil and add the onions.
2. if adding vegetables like carrot, peas, etc, add along with the onions.
3. add the mince and fry till dry.
4. add the chilli, salt, tomato puree and stir for a minute.
5. remove from heat; add the white sauce.
6. place in an oven proof dish and top with mashed potatoes.
7. sprinkle grated cheese on top.
8. bake in a preheated oven at 180C for 15 to 20 minutes (till the top is browned)

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