Mutton Soup

Ingredients

• 8 lamb chops
• one teaspoon salt
• one teaspoon pepper
• tablespoon oil
• 2 cups water
• one tablespoon parsley, chopped
• one bay leaf
• one teaspoon peppercorns
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• one pound potato, diced
• 2 cups cabbage, shredded
• one onion, chopped
• leek rib, sliced
• 12 pearl onions
• 1 1/2cups celery, sliced
• 1 1/2 cups peas

Method
Season lamb chops with salt and pepper. Heat oil in a saucepan and brown on both sides of lamb chops. Remove lamb and place in a Dutch oven. Pour off any fat and deglaze saucepan by adding water.

Pour water over lamb in the Dutch overn and bring to a boil. Enclosed in cheesecloth bag, add chopped parsley, bay leaf, peppercorns, thyme, and rosemary to the boiling water. Lower the heat and simmer covered.

Add diced potatoes, shredded cabbage, chopped onion, sliced leek rib, pearl onions, sliced celery. Simmer for 20 minutes or until meat and vegetables are tender, then add peas. Add more water if needed. Simmer for 10 minutes.

Masaleh Filled Kabab

Ingredients:
Minced meat___ half kg
Onion___ 4 bundle
Dried coriander___ 2 pinch
Crushed red pepper___ as required
Green chili, mint___ to taste
Gram pulse___ 100 grams
Gralic___ 12 nos
White cumin___ 1 pinch
Salt___ to taste
Coriander___ to taste

Procedure:

• Wash minced meat with clean water.
• Add onion, red pepper and half salt in it.
• Then add water to tender and leave it.
• Boil the pulse after adding red pepper, half salt and cumin.
• When it is tender take it out from the boiler and chop on slab. In the 3rd phase when minced meat is tender chop it on slab.
• Then mix minced meat and pulse.
• Mix them well.
• Prepare small cakes
• of this mixture and fill finely chopped green chili, coriander, mint and onion and then prepare kababs of these balls.
• Fry them after applying beaten egg.

Gosht Ka Namkeen Bhurta

Procedure
Meat___ 1 kg(into pieces)
Cloves___ 1 tola
Black pepper___ 1 tola
Ginger___ 2 tola
Red chili___ 5 nos
Ghee__ 250 grams
Large cardamon\'___ 1 toal
ONION_250 grams
Corinader___ 3 tola
Salt___ 2 toal
Yoghurt____ as required

Procedure

• After frying onion to red into ghee add pieces of meat into this ghee.
• After few minutes toss them after adding water, salt and coriander.
• Then tender by adding water.
• When water dries and pieces becomes tender then grind them on slab.
• Grind ginger and add half portion into meat.
• Fry the remaining half part into ghee and seaparate out. Add meat into vessel and fry then add onion into yoghurt and pour into vessel and keep frying. Grind cloves, large cardamon, black pepper, onion, ginger, coriander, red pepper and salt spices and mix into it.
• Then give half hour oiling to it.
• Give this garnishing by taking the vessel out of the stove.
• After then that draw it from the stove.

After eating people will praise you indeed.

Barmee Dish

Ingredients:
Boneless meat___ 750 grams
Ghee___ as required
Milk___ 2 table spoon
Potato___ 2 or 3
Green coriander___ as required
Isapgai___ 1 can
Butter___ 1 ounce
Vinegar__ some
Onion___ as required
Mint and green chili___ as required

Procedure:

• First cut the meat into small pieces and then fry it to taste. Chop 2 onion into fine pieces and also chop potato into small pieces.
• Braek isapgai.
• Fry some and draw out.
• Prepare it at the time of eating.
• Add water into boiler and boil the remaining isapgai with salt and when it is boiled strain it.
• Heat it after adding butter and milk and when cooked then serve into dish with meat and fry the isapgai.
• Garnish on the meat and chop onion into fine pieces and garnish it.
• Sprinkle the chopped green coriander, green chili on it with vinegar.
• Then serve on lay.

Royal Minced Meat

Ingrediants:
Minced meat___1 kg
Onion___ 1 small bundle
Salt___ 2 tola
Crushed red pepper___ 4 tola
Green coriander____ as required
Ghee___ 250 grams
Gralic___ 1 tola
Crushed dry coriander___ 2tola
Yoghurt___ 250 ml
Green chili___ as required

Procedure
Fry some tussels of onion into ghee then fry coriander, half salt, remaining onion, crushed red chili into ghee and fry minced meat in it and when it becomes red then cook to tender by adding half salt and little water.
When minced meat and spices leaves water then add chopped green coriander and green chili and serve it.

Piyaz Bhindi ka Qurma

Ingrediants:

Piyaz Bhindi ka Qurma
Ladyfinger___ half kg
Oil___ as required
Seasonings(crushed)___ 1 tea spoon
Salt, red pepper___ as required
Onion___ 6 nos
 

Procedure
Cut onion into square pieces.
Cut ladyfinger from the middle into two pieces.
Heat the oil into
frying pan or vessel.
Cook onion, seasoning, red pepper, salt into warm oil. When onion becomes
light golden then add ladyfinger.
Keep the fire low.
Ladyfinger will tender into steam.
Do not add water.
Onion and ladyfinger\'s qourma is ready now.

Chanay Ki Daal aur Karela

Ingrediants:
Bitter gourd___ 1 kg

aniseed, black seed, onion, garlic___ as required

Pepper, tamarind___ as requ

Procedure: 
Cut the onion into thick pieces and grind the garlic and salt. Peel off the bitter gourds and leave after salting. When they leave water then wash them well with water. Now add all the spices with aniseed, black seed and fill the bitter gourd with the gram pulse and tie the thread and cook into a water filled boiler. When they become soft fry them into oil. When the bitter gourd turns golden or reddish take them out and serve them into a dish after garnishing. 
 

Potatoes Vegetable Dulex

Ingrediants:

(a)

French beans___ 250 grams
Potato ___ 1 no
Salt___ 1 tea spoon
Soya Sauce___ 1 tea spoon
Ajino Motto___ half tea spoon
Cauliflower___ 1 kg
Water___ 1 cup
Sugar___ half tea spoon
Sesame Oil___ 1 tea spoon
Carrot(flower shaped)___ 250 grams

(b)
Water___1 and half table spoon
Corn flour___ 1 table spoon
 
Procedure:

Fry all the vegetables in two table spoon of oil.
Add part (a) in it and let it boil.
Then add part(b) in it.
Leave on heat for a while and then draw it out and serve hot.  

Gajar Methi Aaloo

Ingrediants:

Potato___ half kg
Fenugreek___ 200 grams
Onion___ 200 grams
Tomato___ 50 grams
Carrot___ half kg
Gralic___ 10 grams
Ginger___ 20 grams
Red pepper(crushed)__ as required
Black pepper___ 12 nos

Method:

• Scratch or peel the garlic, onion and ginger finely. Peel and cut the carrots and potatos.
• Clean the fenugreek well and cut finely. After that heat the oil into a boiler.
• Add onion in it and heat it to red and add crushed red pepper, salt, garlic and tomato and heat the spices.
• Then provide few drops of water and add chopped carrots, fenugreek, potato and fry it. After 3 minutes
• add water according to the requirement and cook at medium flame after covering it.
• Then add black pepper in it.
• Cook for further 10 minutes on a very low fire.
• Then take it out from the fire. Delicious potato, carrot and fenugreek gravy is prepared.

 

Gulaab Jaaman