Mutton Khurdi (Mutton Stew)

Ingredients:

• Mutton pieces (bone-in) – 2 lbs
• Onion – 1 medium (finely chopped)
• Ginger paste – 2 tsp
• Garlic paste – 2 tsp
• Green chili (jalapeño pepper) paste – 2 tsp
• White flour or Gram flour (besan) – 1 tbsp
• Milk (2%) – 1 cup
• Cumin seeds (zeera) – 1 tsp
• Mint (pudina) – a few leaves, fresh
• Lime juice – 1 full lime
• Cooking oil – 1 tbsp

Procedure:

In a large pot, add 6 cups of water and boil the meat with the onion, ginger, garlic and green chilly paste. When the meat is tender, add milk and simmer for 5 minutes.

In a separate frying pan, heat the oil and fry cumin seeds until golden brown and crackling. Add gram flour and fry for a few minutes until oil separates and rises to the top. Add the hot oil to the pot with meat (for baghar).

Garnish with mint and serve with naan (pita) or khichdi (rice cooked with lentils).

Baked Koftas (Meatballs)

Ingredients:

• Ground beef or turkey – 4 lbs
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Green chilies (serrano or jalapeño peppers) – 4, seeds removed
• Green chili paste – 1 tsp
• Curry powder – 1 tsp
• Bread slices (white or whole wheat) – 2
• Cilantro – 1 fistful, fresh
• Onions – 2 medium, finely chopped
• Oil
• Salt

Procedure:
Add all the spices, ginger, garlic and green chili paste along with ½ tsp cooking oil to the ground meat, mix well and set aside for 1-2 hours (cover and refrigerate).


Squeeze out liquid from the chopped onions and mix with the ground meat. Soak bread slices in water and add them to the meat after squeezing out water. Add chopped cilantro, rub some oil on your palms and form small, ping pong ball sized rounds. Grease an oven-safe serving pan and bake on 375 degrees Fahrenheit for 1 hour or until golden brown.


With five minutes remaining in baking time, remove koftas, top them with julienned (thinly sliced) green chilies and return to the oven to complete baking. Serve with cucumber and mint yogurt sauce (raita) and vegetable pilaf, or in a pocket pita! You can also sauté onions and tomatoes on the stove and add the koftas before serving.

Bone less Chicken Bites

Ingredients:

• 1 kg Bone less Chicken cut into small or medium thin strips, length wise, (Breast portion) wash and drain well.
• 4 table spoons Flour
• 6 to 8 table spoons Evaporated milk
• 1 table spoon Ginger paste
• 1 table spoon Garlic paste
• 2 table spoons Honey
• 4 table spoons Tomato Ketchup
• 2 table spoons Red chili powder
• 1cup Quick cooking oat meals
• Oil (for deep frying)
• 4 table spoons Cocoa powder
• 2 table spoons Corn Flour
• ¼ table spoon Baking powder (Mix corn flour with baking powder well and sift together)

Procedure:
First of all take a large mixing bowl and place all the ingredients (except oat meals and oil) in it and mix gently until all of them merged well. After that cover and leave in the refrigerator to marinate for some time. You should keep the mixture in the refrigerator for an hour. Now spread the oat meal with dry hands in a large tray and then in oat meals mix again finely and coat chicken strips nicely turn by turn. 
Deep fry in batches in hot oil on medium or slow flame and fry them until they turned golden brown, crispy and cooked well.
After that drain on absorbent paper, and then put them into serving platter. After that server them with tomato ketchup and enjoy the crispy taste.

Stuffed Mutton Shoulder

Ingredients:

• Mutton shoulder, blade bone removed 1 large (3 to 4 pounds)
• Vegetable oil 1 Table spoon
• Seasoned bread crumbs 1 cup
• Finely chopped garlic 2 cloves
• Finely chopped onion 2 Table spoons
• Chopped fresh mint (or parsley) 1 Table spoon or 1 teaspoon dried
• Grated zest of ½ lemon
• Beaten egg 1 with 1 Table spoon milk or cream

Procedure:

• First preheat oven to 325 F and line a roasting pan with nonstick foil.
• Now rub the exterior of mutton shoulder with vegetable oil and then sprinkle it generously with salt and pepper.
• Take a small bowl, toss bread crumbs, garlic, onion, mint, lemon zest, and egg until combined. After that place stuffing in the mutton cavity and roll it to cover, and tie with a string tightly or secure with a metal skewer.
• After all these process roast it for approximately 3 hours. Note it should be done by basting with pan juices or additional vegetable oil which you can add to prevent roast from drying out.
• At last remove to a platter and cover loosely with foil. Leave the mutton shoulder for about 15 to 20 minutes more before serving.

Karahi Qeema

Nawabi Murgh Biryani

Mutton Karahi

Fried Mutton

Behari Qeema

Kaleji