Tender pieces of lamb slow-cooked in a rich tomato base enhanced with whole cloves and spiked with crushed red chili peppers. Serve over rice or with lots of crusty bread to soak up the sauce. Even better the next day.
Ingredients
1 kg lamb stew meat
1 tsp vegetable oil
1 kg onions, chopped
2 green bell peppers, seeded and chopped
400 grm canned diced tomatoes with green chiles
3 cups seeded and chopped tomatoes
4 dried whole red chili peppers, crushed
2 bay leaves
3 whole cloves
2 tsp chili powder
1 tsp ground cumin
1 tsp crushed dried oregano
salt to taste
1/2 tsp ground black pepper
1/2 tsp paprika
Method
- Preheat oven to 150°C.
- In a large oven-safe pan, brown stew lamb in vegetable oil over medium-high heat, about 4 minutes.
- Add onion and green bell pepper and sauté until tender, about 3 minutes.
- Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika - mix well.
- Cover and bake for 2 hours, or until the lamb is tender. Remove bay leaf prior to serving.
- Serve hot.
Note: Makes 8 servings. You can make this recipe with beef
Ingredients
1/2 kg finely minced beef
1 medium sized onion chopped
Salt to taste
1 tsp ginger paste
1 tsp crushed zeera
i tbs crushed whole dried red chilies
1 tsp crushed dhuniya seeds
Small pieces of an omlette made with 2 eggs with a little salt and black paper
1 tsp anardana
2-3 green chilies chopped
1/2 cup of fresh dhuniya leaves
1 large tomato
1 tsp lemon juice or vinegar
200 gms Makai ka atta (Corn meal)
1 small onion sliced and fried till brown
Method
- Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
- Make into flat pattis and fry in a little oil.
- Makes about 6 kababs.
- Serve with chutney and Naan
Ingredients
250 grm mince mutton
1/2 tsp salt
1 tsp red chilly powder
1/2 tsp all spice
1 small onion, chopped
2 eggs, beaten
1 tsp ginger garlic paste
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp gram flour
Bread crumbs as required
cooking Oil as required for frying
Method
- Mix all the above mentioned ingredients except for the bread crumbs and egg in mince mutton and leave to marinate for 10-15 minutes.
- Make small balls of mince and roll the balls in bread crumbs, then dip in beaten eggs and deep fry in hot oil on medium heat.
- Serve hot.
Ingredients
500 gms lean ground beef/mutton
100 gms Chana dal
1 onion, skinned and roughly chopped
7-8 garlic cloves, skinned
1 inch piece of ginger, peeled and roughly chopped
4 black cardamoms
1 tsp cumin seeds
1 inch cinnamon stick
1 tsp whole black pepper
6 whole cloves
2 tsp chilli powder
1 tsp salt
300 ml. water
1 egg beaten
1/2 cup finely chopped fresh coriander leaves
3-4 green chillies, finely chopped
cooking Oil for shallow frying
Method
- Place dal in a pan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it.
- Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed.
- Remove from heat and allow cooling.
- Put the dal and mince mixture in a chopper and grind to a smooth thick paste which holds its shape.
- Add coriander leaves and green chillies to the paste and mix well. Take two tablespoons of the mince paste. Wet your palms and place it in the centre of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
- Heat a pan and add enough oil to just cover the surface. Dip the kebabs in beaten egg and fry to a rich brown colour, turning them once. Remove from pan. Serve hot with mint chutney.
Ingredients
2 cups chicken breasts, halved and cut into large cubes
2 cups plain yogurt
1 medium onion chopped
2 cloves garlic crushed
2 tsp grated ginger root
Grated zest and juice of one lemon
1 pinch ground cinnamon
1 pinch cloves
1 pinch cumin
1 pinch salt
1 pinch black pepper
Method
- Thread chicken breast meat onto bamboo skewers and arranged in a single layer in a shallow dish.
- Mix together rest of the ingredients for marinade; adjust seasoning. Pour over chicken, cover, and marinate at room temperature one hour or so.
- Grill until nicely browned, about eight to 10 minutes.
Ingredients
Lamb(without bones) - 1 kg
Onion(medium) - 5 nos
Parsley - 1/2 bunch
Coriander leaves - 1/2 bunch
Cumin seeds(Jeerakam) - 5 gm
Black pepper - 5 gm
Salt to taste
Method
1)Cut the meat into small pieces.
2)Chop onions, parsley, coriander.
3)Into the meat, add chopped onions, parsley, coriander, pepper, cumin seeds, salt and mince until you get a soft and pasty mixture.
4)Take small portions of the mixture and pat them into sausage.
5)Shape around skewers (long toothpick kind of sticks).
5)Grill on stong heat until meat is cooked well and browned all over.
6)Serve in kuboos or roti.
Ingredients
Steaks - 500g(chopped)
Green chillies - 2 nos(slit)
Onions - 2 nos(chopped)
Garlic - 6 cloves
Ginger - 1 1/2 inch piece
Black pepper powder - 1 tsp
Chilly powder - 2 tsp
Garam masala - 1/2 tsp
Soya sauce - 2 tbsp
Lime juice - 1/2 cup
Yoghurt - 1 cup
Salt for taste
Method
1)For preparing tasty grilled steaks, grind onions, lime juice, chilly powder, green chillies, garlic, ginger, garam masala, salt and pepper powder. Keep it aside.
2)Take a bowl, add oil, yoghurt, steaks, soya sauce and salt. Mix well and leave it to marinate overnight.
3)Grill it till cooked.
4)Grilled steaks are ready. Serve hot as a starter.
Ingredients
1/4 kg minced mutton(keema)
5-6 tbsp oil/ghee
½ cup fresh or frozen peas, thawed
4-5 cloves
1" cinnamon
4-5 black peppercorn
1 large onion — chopped (1 cup)
5-6 flakes garlic - finely chopped
1/2" ginger- finely chopped
2 large tomato · chopped (1 cup)
salt to taste
3/4 tsp red chilli powder to taste
3/4 tsp garam masala powder
½ tsp haldi powder
Method
1. Heat oil/ghee in a pressure cooker. Add cloves, cinnamon and peppercorns. Fry for 1 minute.
2. Add chopped onions, ginger and garlic. Fry till onions turn rich brown in colour.
3. Add tomatoes, all seasonings and keema. Fry very well till oil separates.
4. Add peas. Mix well. Add ½ cup water. Close the cooker and give 3 whistles.
5. Open the cooker when pressure drops. Cook and dry as much as you like.
6. Garnish with fresh coriander and lemon wedges and serve.
Ingredients
Chicken 500 gms
Chilly powder 5 tablespoon
Cornflour 3 tablespoon
Maida flour 2 tablespoon
Allspice powder 2 tablespoon
Garlic paste 2 tablespoon
Red colour powder, 2 teaspoons
Chopped Chinese parsley, 4tablespoon
Salt,as required
Oil,200 ml
Method
- Cook chicken in pressure cooker for 10 minutes and set aside the stock.
- Mix all the above items,except the oil,with the chicken and marinate for atleast 30 minutes.
- Heat the oil in a wok,and deep fry the chicken pieces and garnish it with chopped Chinese parsley.
Ingredients
Beef 500 gm,cut into small sized pieces
button mushroom 200 gm,
small onions 10
peas 100 gm
black pepper,freshly ground, 2 tbls
chili powder 1 tbls
garlic, 30 flakes,crushed
Tomato 6
clove 4
bay leaf 3
cinnamon 4
Chinese parsley (Cilantro) 1 cup
salt 2 teaspoon
green onion 2
green chili 4
ginger 1 inch piece
Method
- Grind 5 onions with about 15 flakes of garlic,pepper,salt and green chillies, add chili powder to this.Marinate beef in this for over 2 hours in normal temperature.In a wok,add oil and fry the remaining garlic and onion,add the spices and after a few minutes,add the beef with its sauce.
- Grind the tomatoes and after some time ,add it to the beef.Pour little oil into another wok,add onions,chopped green onions,ground ginger and fry .
- Add quartered mushroom and fry till mushroom reduces in volume by little.Meanwhile the first wok,with beef must have cooked for atleast 20 minutes, and the sauce must have reduced to half.
- Add the contents of the second wok and heat through for about 3 minutes.
- Garnish with Chinese parsley. Serve hot with Nan or Bread.
Ingredients
500 gms minced beef
2 tsp raw papaya paste
4 tsp roasted and powdered gram pulse
4 tsp crushed fried onions
100 gms almond paste
2 tsp ginger/garlic paste
1 tsp red chilli powder
1 tsp all spice powder
2 tsp yoghurt
1 tsp chopped mint
1 tsp coriander
1 tsp green chillies
½ tsp crushed black pepper
2 tsp butter
Salt to taste
Method
- Mix all the ingredients, except butter and keep aside for two hours.
- Put the mixture in a pan and make a well in the centre.
- Place a smoking piece of charcoal in a small bowl of butter and place it in the well and cover the pan with a tight lid.
- Leave for three minutes then discard the charcoal piece.
- Make oblong kebabs by taking small portions of the mixture.
- Bake them in a preheated oven till golden brown.
Ingredients
250 gms mutton liver
250 gms finely chopped onions
5-6 tbsp butter
1 tsp ginger/garlic paste
½ tsp red chilli powder
1 tsp onion seeds
1 tsp grated coconut
1 tsp cashew nut paste
3 tsp yoghurt
½ tsp onion seeds
Method
- Heat half the butter in a saucepan and sauté onion till golden brown.
- Add mutton liver and sauté well and keep aside.
- In another pan, heat remaining butter and crackle onion seeds.
- Add ginger/garlic paste, cashew nut paste, grated coconut, chilli powder and yoghurt. Sauté till oil separates. Add liver mixture, mix well and serve hot.
Ingredients
400 gms mutton cubes
20 gms oil
2 bay leaves
1 tsp coriander seeds
1 tbsp ginger/garlic paste
200 gms chopped onion
1 tbsp chopped green chillies
100 gms mustard, ground
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp chopped coriander leaves
Salt to taste
Water as required
Method
- Sauté bay leaves and coriander seeds in a saucepan.
- Add ginger/garlic paste, onions and green chillies.
- Sauté for four minutes and add mutton and salt.
- Cook for ten minutes. Add water and the remaining ingredients.
- Cook till meat is tender. Serve hot.
Ingredients
1 kg frozen short crust pastry
For filling
1 kg lean minced meat
200 gms chopped coriander
200 gms onions
200 gms breadcrumbs
50 gms tomato paste
1 Egg for brushing
Black pepper and salt to taste
Method
- Line a nine-inch, loose-bottomed pie dish with short crust pastry. - Mix all the ingredients for the filling and spoon them in the pie dish.
- Cover the dish with remaining pastry sheets.
- Brush with egg and bake in a pre-heated oven at 240° C for 45 minutes or until the crust is golden brown.
- When done serve hot with salad.
Ingredients
1 Kg Chicken cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt to taste
A little pinch of Food coloring
Vinegar - 1 tsp (optional)
Oil - for shallow frying
Method
- Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
- Then, heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides).
- Pat dry the fried chicken pieces with paper towels to remove excess oil.
- Garnish with sliced onions (lengthwise cut) and lime slices before serving.
- Serve hot.
Ingredients
2 kg ground chicken
1 1/4 cups instant mashed potato flakes
1/2 cup water
1/2 cup onion - finely chopped
1 large egg
1 tablespoon cilantro
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
cooking oil for fry
Method
- In medium bowl, stir potato flakes, grounded chicken, water to mix and remaining cutlet ingredients. Stir until smooth.
- Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches long and 3/4 inch thick.
- Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and cooked through. (cook for 4 min per side.) - Place on plate along with tomato and onion salad.
Ingredients
1 whole chicken cut into 10 pieces(or boneless - cut into small pieces, around 2”)
1 cup yogurt(or curd - hang for 15 minutes)
5-6 tbsp oil
½ tsp garam masala
Salt to taste
white pepper to taste
1½ tsp fenugreek leaves(kasoori methi)
1 cup whipping cream
GRIND TO A PASTE
1 large onion
6 flakes garlic
1” piece ginger
1-2 green chillies
Method
1. Heat oil. Add grounded paste and fry on low heat for 3-4 minutes till pink and soft.
2. Add chicken, salt, garam masala and white pepper.
3. Fry for 3-4 minutes till chicken changes colour.
4. Add yogurt and kasoori methi. Mix well and stir for 3-4 minutes.
5. Cover, lower heat and cook till chicken is tender, approximately for 10 minutes.
6. Add cream. Mix well and give one boil on low heat.
7. Garnish with kasoori methi.
Ingredients
1 whole chicken- cut into 12 pieces
6 tbsp dried dhania powder
2 tsp ginger-garlic paste
Salt to taste
1 tsp garam masala powder
½ tsp red chilli powder
½ cup tomato puree
½ cup yogurt
6-7 tbsp cooking oil
¼ tsp of sugar
1 cup chopped fresh coriander(dhania)
Method
1. Heat oil. Add ginger garlic paste and fry till light brown.
2. Add dhania powder. Fry for 1 minute. Add chicken, salt, red chilli powder and garam masala. Fry till chicken change colour, for about 5 minutes.
3. Add tomato puree, yogurt and sugar. Lower heat, cover and cook for 10 minutes or till chicken is tender and dry. Add fresh coriander. Mix well and serve.
Ingredients
10 chicken wings
½ tsp salt
½ tsp Chinese salt
½ tsp white pepper
2tbsp flour
2tsp sesame seeds
1 egg beaten
Method
Marinate chicken with salt, Chinese salt and pepper for half an hour. Mix well and deep fry for 15 minutes or till light golden. Serve with ketchup.
Ingredients
- beef mince 1kg
- mashed boiled potatoes 1/2 cup
- mashed boiled peas 1/2 cup
- mashed boiled macaronis 1/2 cup
- Salt & red chili powder to taste
- garlic paste 1/4 teaspoon.
- Salt 1/2 teaspoon. for mince
- Coriander leaves few sprigs
- 1 egg
- bread crumbs for coating
Method
- Boil mince with salt and garlic paste.
- Cook and dry
- Add rest of the ingredients except egg and crumbs.
- Blend in a processor to make a fine mince.
- Shape into cylindrical Kebabs coat with eggs & crumbs. Deep fry & serve hot .
