Monday, October 17, 2011

Chops with Green Masala




Ingredients:

  • Mutton chops – 1 kg
  • Turmeric powder – 1 tsp
  • Ginger garlic paste – 2 tbsp
  • Salt – to taste
  • Small size onion – 4
  • Oil – 1/3 cup
  • Fried ground cumin seeds – 1 tbsp
  • Green masala – (green chilli, curry leaves, fresh coriander, mint and dill) – as required
  • Lemon juice – 2 tbsp
  • Ginger flaks – 1 tbsp



Procedure: 
Take a pan, put oil and fry onion until golden brown. Take them out from oil and leave a side. Then in same oil add ginger garlic paste along with chops, salt and turmeric powder and fry on high heat for 10 minutes. Then add 2 cups of water and let them cook till it’s done and water dries. Then add cumin seeds and fry for 2 minutes. If you are going to serve right now then add green masala, ginger flaks, fried brown onion, lemon juice and fry for another 1 minute. Serve with naan and raita (yogurt dip).

Namkeen Gosht


Ingredients:

  • Mutton – 1 kg
  • Onion – 2
  • Salt – to taste
  • Ginger – 1 tsp chopped
  • Garlic – 1 tsp chopped
  • Turmeric powder – 1 tsp
  • Ghee – 2 tbsp
  • Oil – 1 tbsp
  • Green chillies – 4
  • Ghee – ½ cup
  • Whole black peppers – 20
  • Potato – as required



Procedure:
Take a pan, put 1 tbsp of oil and sauté onion, and then add chopped ginger garlic and 2 tbsp of ghee fry for 1 minute. Then add mutton and fry for 2 minutes and add black pepper and fry until mutton water dries. Then add turmeric powder and salt fry for 5 more minutes. Add enough water and cook until mutton is half done. Then add ½ cup ghee, green chillies and potato along with some more water and let it cook until the potato is done well. Garnish with ginger flaks and fresh coriander and serve with cumin rice.

Karahi Mutton Tikka


Ingredients:

  • Mutton – ½ kg
  • Papaya paste – 1tbsp
  • Salt – 1 tsp
  • Red chilli powder – 1tsp
  • Turmeric powder – 1 pinch
  • Coriander powder – 1 tsp
  • Fried ground cumin seeds – 1 tsp
  • Lemon juice – 2 tbsp
  • Tandoori colour – 1 pinch
  • Ginger garlic paste – 1 tsp
  • Yogurt – ½ cup



Procedure: 
Apply papaya paste on mutton, then add all above ingredients and mix well. Leave for 10 to15 minutes. Then take a wok, add ¼ cup oil, heat it up and put marinated mutton, cover and cook until its done well. Then fry well. Give smoke of charcoal and serve with salad and mint sauce.

Landi Kotal Bhuna Gosht


Ingredients:

  • Mutton or beef – ½ kg
  • Ginger garlic paste – 2 tsp
  • Oil – ½ cup
  • Red chilli powder – 2 tsp
  • Onion – 2 thinly sliced
  • Turmeric powder – ¼ tsp
  • Salt – to taste
  • Tomato – 6 chopped
  • Green chilli – 8
  • Fresh coriander – 3 tbsp



Procedure: 
Take a pan, add oil and fry onion until golden brown. Then add meat and fry until it  becomes white. Now add ginger garlic paste, salt, red chilli powder, turmeric powder, chopped tomato and ¼ cup water, cook until tomato soft and water dries, and then fry well. Then add ½ cup water, cover and cook until mutton or beef done well. Then pour green chilli and fresh coriander, cover for 5 minutes. Serve with tandoori naan or chappaties.

Peshawari Karahi Gosht


Ingredients:

  • Lamb – ½ kg
  • Tomato – 6
  • Fried and crushed cumin seeds – 1 tsp
  • Green chilli – 3
  • Onion – 1
  • Salt – to taste or 1 tsp
  • Ginger garlic paste – 1 ½ tbsp
  • Dry fenugreek – 1 tsp
  • Yogurt – 4 tbsp
  • Red chilli powder – 2 tsp
  • Garam masala powder – ½ tsp
  • Fresh coriander – 2 tbsp
  • Black pepper crushed – ½ tsp
  • Ghee – ½ cup



Procedure: 
Take a wok, add ghee and sauté onion, then add lamb and ginger garlic paste, fry for 2 to 3 minutes, cover and cook for 10 minutes on low heat. Then add 1cup water and let it cook until done, also add chopped tomato, salt, red chilli powder and green chillies. Then add lightly blended yogurt and let it cook. When its done, put fenugreek leaves, fresh coriander, cumin seeds and black pepper, put on dum for 5 minutes. Serve with peshawari naan.

Spicy Karahi Tikka


Ingredients:

  • Mutton – ½ kg
  • Meat tenderizer – ½ tsp
  • Salt – to taste
  • Green chilli – 6 to 8 cut in lengthwise
  • Red crushed chilli – 1 tbsp
  • Fresh coriander – 2 tbsp
  • Fried ground cumin seeds – 1 tsp
  • Coral seeds – 1 pinch
  • Ginger garlic paste – 2 tsp
  • Yogurt – 1 cup
  • Oil – 1 cup
  • Garam masala powder – 1 tsp



Procedure: 
Apply meat tenderizer on mutton, mix well. Then take a wok, add oil and fry mutton until golden and water dries. Then add green chilli, salt, coral seeds, cumin seeds, garam masala powder, red crushed chilli and ginger garlic paste, mix and fry for 2 seconds. Then add yogurt, mix well and cook on low heat until mutton is done and yogurt water dries out. Serve with fresh coriander.

BBQ Mutton Chops




Ingredients:

  • Mutton chops – ½ kg
  • Salt – 1 tsp
  • Raw papaya paste – 1 tbsp
  • Garam masala powder – 2 tsp
  • Ginger garlic paste – 1 tsp
  • Black pepper powder – 1 tsp
  • Lemon juice – 2 tbsp
  • Fried ground cumin seeds – 1 tsp
  • Green chilli paste – 2 tsp



Procedure


First of, take chops and ponder them and move all the meat off the bones. Mix all ingredients and apply on chops, then leave it for at least 2 hours. Then BBQ or grill. Serve with Salad and mint sauce.

Tandoori Pasanday




Ingredients:

  • Beef steaks – ½ kg cut in thin strips
  • Red crushed chilli – 1 tbsp
  • Fried and ground onion – 1
  • Salt – to taste
  • Mustard oil – 4 tbsp
  • Papaya paste – 3 tbsp
  • Yogurt – 1 cup
  • Garam masala powder – 1 tsp
  • Roasted and ground gram – 4 tbsp
  • Turmeric powder – ½ tsp
  • Ginger garlic paste – 1 tbsp
  • Fried cumin seeds – 1 tsp
  • Poppy seeds ground – 1 tbsp



Procedure


Apply all above ingredients on beef steaks and leave for 3 to 4 hours. Then skew on skewers and bake in preheated oven on 200 degree centigrade for 10 to 15 minutes then give smoke of charcoal. Can be BBQ or grill as well.

Namkeen Balochi Chops




Ingredients:



  • Lamb chops – 1 kg
  • Papaya paste – 1 tsp
  • Ginger garlic paste – 2 tsp
  • Salt – 1 tsp
  • Lemon juice – 2 tbsp
  • Fresh coriander – 2 tbsp
  • Freshly ground black pepper – 1 tsp
  • Ghee – 4 tbsp
  • Whole cumin seeds – 2 tsp

Procedure


Wash chops and pat dry. Now apply papaya paste, ginger garlic paste, salt, black pepper and cumin seeds, mix well and leave for 2 hours. Then take a pan, add ghee and marinated chops. Cook on medium heat until it’s done and water dries out. Then fry well and squeeze lemon juice. Serve with fresh coriander and black pepper.

Special Masala Mutton Karahi


Ingredients:
  • Mutton – ½ kg
  • Ginger garlic paste – 2 tbsp
  • Oil – ½ cup
  • Special masala – 1 tbsp
  • Dry fenugreek leaves – ½ tsp
  • Yogurt – 250g
  • Ginger – 1 inch piece
  • Salt – to taste
  • Green chilli – 5
  • Small green chilli – 5 thinly chop

Ingredients for Special masala:
  • Whole deggi mirch – 125g
  • Whole red chillies – 125g
  • Mace – 1 tsp
  • Long pepper – 1 tbsp
  • Cumin seeds – 100g
  • Star anise – 3 to 4
  • Cloves – 5 to 6
  • Green cardamoms – 8 to 10
  • Dry coriander – 4 tbsp
Fry all spices turn by turn on skillet and grind them well. Keep in an airtight jar or container. Can be use in any curry.



Procedure:
Boil mutton until done. Now take a wok and put oil, heat it up and add mutton, fry on high heat till mutton changes into brown colour. Then add chopped green chillies and ginger garlic paste and fry well for 2 to 3 minutes. Now add lightly blended yogurt, salt and special masala, and fry on high heat for about 2 to 3 minutes. Then add whole green chillies and fenugreek leaves and cook till oil separates. Garnish with ginger flakes and serve with naans.