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Indian Keema |
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Ingredients:
• 1 lb Minced Meat
• 1 tsp Turmeric Powder
• 1 cup White Cabbage (chopped)
• 1 cup Carrots (chopped)
• 1 cup Celery Leaves (chopped)
• 3 Onions (chopped)
• Few Green Chilies
• 2 tsp Ginger (grated)
• 1/2 tsp Garlic (grated)
• 3 tbsp Vegetable Oil
How to make Indian Keema:
• Heat oil and fry the onions and
meat until it is well done. Keep it
separate.
• Add all the ingredients except
celery leaves.
• Mix properly and cook it uncovered
in a preheated oven for
about 45 minutes.
• Remove from the oven.
• Keeema is ready.
• Serve it garnished with coriander
leaves.
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Nahari |
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Ingredients
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700 gms leg
of spring
lamb, clean
and cut into
2.5-cm
pieces
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450 gms
spring lamb
chops
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175 gms ghee
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250 gms
onions, half
sliced and
half chopped
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S each,
cloves and
green
cardamom
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5 cms
cinnamon
stick (1
inch)
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2 bay leaves
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10 gms
coriander
powder
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1 tsp red
chili powder
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1/2 tsp
turmeric
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Salt, to
taste
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3 tbsp
ginger paste
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3 tbsp
garlic paste
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2/3 cup
yoghurt,
whisked
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2 tsp each,
wheat and
chickpea
flours
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1 tsp garam
masala
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1/2 tsp mace
and green
cardamom
powder
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2 drops
vetiver
MethodHeat 150 gms ghee in a saucepan, add sliced onion and saute over medium heat until golden brown. Add lamb, chopped onions, cardamom, cloves, cinnamon and bay leaves. Sauté until the liquid has evaporated. Add coriander, red chillies, turmeric and salt. Stir, add ginger and ginger pastes and sauté until the fat leaves the masala. Then add yoghurt, bring to a boil, reduce to medium heat, saute for 10 minutes, add water (about 3 cups), bring to a boil again, cover and simmer, stirring occasionally, until lamb is tender. Remove the meat from the gravy and keep aside.
Heat the remaining ghee in a separate saucepan, add the two flours and saute over low heat, stirring constantly, until light brown. Add the gravy and stir.
Ensure there are no lumps. Pass the thickened gravy through a strainer into its original saucepan (make sure it is clean), return the meat to the strained gravy and bring to a boil. Add garam masala, mace and cardamom powders. Stir. Adjust seasoning. Then add vetiver, cover and simmer for 8-10 minutes.
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Pakistani
Haleem
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Ingredients:
• 200 gm Wheat (washed and soaked
for 2 hrs)
• 300 gm Boneless Mutton
• 100 gms Cooking oil
• 3 Onions (sliced)
• 2 Lime
• 2 tsp Garam Masala
• Salt to taste
For paste:
• 20 gm Fresh Green Chillies
• 2 inch piece Ginger
• 6-8 flakes Garlic
How to make Haleem:
• Clean and marinate mutton with
half of ground paste of ginger,
garlic, green chillies and salt for
1 hour.
• Pressure cook the soaked wheat and
marinated meat for about 45 minutes.
• Mince and grind to a fine paste.
• In a Pan heat oil, add the finely
sliced onions, fry till brown, add
the garam masala.
• Add the ground paste and keep
stirring on slow flame, till the
mixture leaves the sides of the pan.
• Serve hot, with lime wedges |
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Hyderabadi Biryani
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Ingredients:
1 kg: Meat
750 gm: Semi cooked rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil
Method
Clean the meat.
Now in a pan add meat, salt, ginger
garlic paste, red chilli powder,
green chilli paste, sautéed brown
onions, cardamom powder, cinnamon,
cumin seeds, cloves, mace, mint
leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi
cooked rice, saffron, water and oil
and mix it well.
Now apply sticky dough on the sides
of the pan.
Cover with lid to seal it and cook
for about 25 minutes.
Hyderabadi Biryani is ready to eat. |
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RAJASTHANI
LAL MAAS RECIPE
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Ingredients:
2 lbs. Mutton Leg
2 lbs. Onions (chopped)
14 oz. Tomato (chopped/paste)
2 oz. Ginger Paste
2 oz. Garlic Paste
7 oz. Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves
.05 oz. Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
7 oz. Cooking Oil
Salt To Taste
Preparation:
In a pan put cooking oil. When the
oil is hot, add chopped onions and
fry them until golden brown.
Keep aside a little of the brown
onions to use for garnish.
Add the garlic and ginger paste,
cook for 15 min.
Add cut portions of mutton and let
it cook for 30 min.
Now add bay leaves, black pepper,
red chili powder, cardamom black,
turmeric powder and curd, then add
salt to taste.
Cook until the spices are
well-cooked and mixed.
Add tomato paste and cook on low
fire for 40 min.
When ready, remove lal maas from the
fire and garnish with finely chopped
coriander leaves and fried onions
before serving. |
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Safed Maas (Exotic lamb curry
Rajasthani style)
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Ingredients
1 kg (2.2 lb) Lamb, cut into pieces
Salt to taste
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
1 cup (200 g) 7 oz Ghee
6 - 8 Green cardamom (choti elaichi)
5 - 6 Cloves (laung)
3 - 4 Cinnamon (dalchini), 1 inch
sticks
3 Onions, big, sliced
2 Ginger (adrak), 3 inch pieces,
shredded
15 - 20 White peppercorns (sabut
safed mirch), powdered
2 tbsp (30 g) 1 oz Red chilli seeds,
powdered
2 tbsp (40 g) Poppy seeds (khus khus),
ground
2 tbsp (30 g) 1 oz Coconut (nariyal),
powdered
1/2 cup (100 g) 3 1/2 oz Wholemilk
fudge (khoya), grated
15 Almonds (badaam), blanched,
chopped
10 Cashew nuts (kaju)
3 pods Garlic (lasan), ground to
paste
a pinch Saffron (kesar)
1 tbsp (15 ml) Milk
6 - 8 Dry red chillies (sookhi lal
mirch), deseeded
Method
1. Boil the lamb in water with 2
tbsp salt for 10 minutes.
2. Discard the water and transfer
the lamb pieces onto a flat dish.
Smear the pieces with yoghurt.
3. Heat the ghee; add green
cardamom, cloves, cinnamon, and
onions. Fry till the onions turn
translucent. Add ginger and fry for
1 - 2 minutes.
4. Add the lamb pieces, white
peppercorns, and red chilli seeds.
Cook for 45 minutes, on low heat.
5. Add the poppy seeds and coconut
powder; simmer for 15 - 20 minutes.
Add the wholemilk fudge and stir the
lamb.
6. Add almonds and cashew nuts and
then cook until the lamb is almost
done.
7. Add garlic paste. Cook on low
heat till done.
8. Add saffron soaked in 1 tbsp
milk; mix well. Garnish with
deseeded skins of red chillies and
serve. |
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SHAHI ROGAN JOSH RECIPE
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Ingredients:
250 gms Minced Mutton
2 meduim sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar)oaked
in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania
Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)
How to make shahi rogan josh:
First grind ginger, corainder seeds,
turmeric powder, red chillies, cumin
seeds, garlic with adequate quantity
of salt to a thick paste.
Now heat ghee.
Fry onions, green chillies, tomatoes
till brown and ghee begins to
separate.
Add masala paste and simmer for 3
minutes.
Add keema and simmer.
Add beaten curd and a cup of water.
Cook till meat is tender and gravy
is thick.
Add garam masala, soaked saffron and
cashewnuts.
Cover it with a lid for few minutes.
Serve hot garnished with chopped
coriander leaves.
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SEEKH KABAB RECIPE
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Ingredients:
500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)
How to make seekh kabab:
Wash the keema and put in a strainer
and gently press to squeezeout all
the water.
Mix all the ingredients to the keema
and knead well.
Keep aside for 1 hour.
Heat a gas oven or an electric oven
with the skewers.
Take a big ball of the keema mixture
and hold a hot skewer carefully in
the other hand.
Press the mince on to a hot skewer.
The keema will immediately stick to
the hot skewer.
Repeat with left over mince on all
the other skewers.
Place the skewers in the oven.
Keep rotating the skewers
occasionally.
When cooked, gently remove the
kababs from the skewers with the
help of a napkin.
Shallow fry the kababs on a nonstick
pans in 1 tablespoon oil.
To serve sprinkle some chat masala
and lemon juice on the kababs.
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SHAMI KABAB RECIPE
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Ingredients:
500 gms minced Mutton
2 Eggs
1 meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked
overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)
How to make shami kabab:
Boil minced meat in 3 cups of water
and a teaspoonful of salt till water
is absorbed and meat is tender.
Grind meat into a fine paste.
Take garlic, cumin seeds, cardamoms,
cinnamon, ginger, peppercorns, red
chillies and soaked gram dal and
grind into a fine paste.
Mix both the pastes well.
Now mix well beaten eggs and prepare
a uniform dough.
Add finely chopped green chillies
and onion to dough and mix well.
Shape the dough into small round
flattened balls or kababs.
Heat ghee and deep fry kababs till
golden brown and serve hot with
sauce or chutney. |
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Chicken tikka |
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Ingredients:
500 grams boneless chicken, ½
cup curd (yoghurt), 2 teaspoon red chilly
paste, 1 tablespoon lemon juice, 2
tablespoon ginger garlic paste, 2 teaspoon
cumin powder, 2 teaspoon red chilly powder,
1 teaspoon garam masala( hot spice mix), 4
tablespoon oil, 1 tablespoon butter and salt
to taste.
HOW TO
PREPARE
: - Cut the boneless chicken into 1 inch
pieces. Now make slits in them. Now put the
pieces in a bowl. Add the red chilly powder,
½ of the lemon juice and salt to taste. Mix
it all up and let it marinate for an hour.
Then add the curd, ginger garlic paste, red
chilly paste, cumin powder, garam masala,
oil and mix it up. Then let this marinate
for another four hours. Then roast it in a
preheated oven for 15 minutes. Apply the
butter and roast for another minute. Garnish
with lemon juice and coriander and serve
with some garlic chutney.
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Handi MEAT |
Ingredients
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1 Kg. mutton, 6 onions, 5
tablespoons ginger garlic paste, 3 cinnamon
sticks, 1 tablespoon garam masala (hot
spice mix), 200 gms curd, 4-5 tablespoons
red chilly powder, 1 tablespoon wheat flour,
4 cardamoms, 5 cloves, 8 pepper corns, 4
black cardamom, 1-2 tablespoon turmeric
powder, 100-150 gms oil and salt to taste.
HOW TO
PREPARE
: - Take ¼ cup water and add
the wheat flour to it. Mix it well and make
a paste. Finely chop the onion and keep it
aside. Now take a frying pan or handi and
heat up 2 tablespoons oil. When the oil is
very hot add the onions and sauté till
golden brown. Now add the cloves, pepper,
cardamoms black and green, cinnamon and
sauté briefly. Next add all the masala and
sauté till the raw smell of the masala
leaves. Now add the mutton and sauté well.
Pour in the curd and add 2 cups of water.
Cover and cook till the meat is done. Now
pour in the wheat flour paste and stir well.
Cook for another 15 minutes and then cover
with a tight lid and cook for another ten
minutes or till the oil begins to float on
top of the meat. Remove and serve with rice
and rotis.
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Hyderabadi
mutton |
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Ingredients
500 grams mutton, 4 onions, 1
tomato, 4 tablespoons ginger garlic paste,
3-5 green chillies, 2 tablespoons grated
coconut, 1 teaspoon turmeric, 4 teaspoons
coriander powder, ½ teaspoon cumin seeds, 4
teaspoon red chilly powder, 1 teaspoon garam
masala powder (hot spice mix), 2 cup
curd(yoghurt), 2-3 cinnamon sticks, 8
cloves, 2 green cardamoms, 2 bay leaf, 1-2
tablespoon khus khus(poppy seeds), few
strands saffron, 1 tablespoon cream, 4
tablespoons oil, 2 tablespoon ghee and salt
to taste.
HOW TO
PREPARE
: - Clean the mutton well.
Soak the saffron in a tablespoon of warm
milk. Soak the poppy seeds in a little water
for ten minutes. Put the mutton pieces into
a big bowl. Add the ginger garlic paste,
green chillies, red chilly powder, coriander
powder, cumin powder and curd, mix it all up
and marinate it for an hour at least. Now
grind the poppy seeds and the grated coconut
into a fine paste. Take a pan and heat up
the oil and ghee. When the ghee begins
boiling add all the whole spices and sauté
briefly. Add the onions and sauté till they
are golden brown. Next put in the tomatoes
and sauté till the oil begins to leave the
edges of the pan. Put in the mutton and mix
it up well. Cover with a lid, simmer and
cook till the gravy thickens. Add the
coconut and poppy paste and stir well. Cover
and cook for another 2 minutes. Now add 1½
to 2 cups water and let it boil. When it
begins boiling add salt to taste and stir
well. Simmer, cover and cook till the mutton
is tender. When the gravy reaches your
desired level of thickness add the garam
masala and stir once again. Pour the saffron
solution and turn of the flame. Garnish with
sliced almonds and coriander and serve. |
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