ACHARI GOSHT RECIPE

Ingredients:
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1 kg mutton
1 kg yogur
2 tbsp kalvanji
4 - 5 onions
4-5 tbsp ghee/oil (tel)
a pinch of haldi
1 tsp white zeera
salt (namak) to taste
red chilli (lal mirch) powder to taste
fresh dhania for garnish

How to make achari gosht:

 Cut onion in slices.

 Fry onion in oil till light brown.

 Put in yogurt and meat and let it simmer till meat become tender.

 Put in salt, kalwanji, chili, and haldi.

 Cook for sometime on high heat

 Sprinkle Fresh dhania.

 Serve with hot.

GOAN MUTTON CURRY RECIPE

Ingredients:

2 cup warm water

2 tsp vinegar
1/2 tsp pepper powder
1 tsp coriander powder
salt to taste
1/2 tsp clove powder
3 tblsp oil
2 tblsp desiccated coconut
2 big size onions
1 1/2 inch ginger
1/4 cup yogurt
750 gms mutton
1 tsp red chilli powder
1 tsp cinnamon powder
6 cloves garlic
1 tsp turmeric powder

How to make goan mutton curry :

 Clean and wash the mutton thoroughly.

 Remove off the excess water and cut into 1 inch cubes.

 Cream the yogurt and turmeric powder together.

 Mix in the mutton cubes and marinate for 3-4 hours.

 Take off and cut one onion.

 Slice the other.

 Wash, take off and crush the ginger and garlic.

 Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown.

 Remove with a slotted spoon and keep aside.

 Mix in the remaining oil to the pot and fry the cut onions until soft.

 Mix in the crushed ginger and garlic.

 Stir fry for one minute.

 Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder.

 Stir fry for 1 minute over low heat.

 Mix in 2 tblsp of water and stir fry until it evaporates.

 Mix in the desiccated coconut stir fry for 2 minutes over low heat.

 Mix in meat and increase the heat.

 Stir and fry the meat for 5 minutes or until it changes colour.

 Mix in water and bring it to a boil.

 Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt.

 Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender.

 Stir in vinegar, take off from heat, serve hot.

 PATTHER KABAB RECIPE

Ingredients:

16 mutton pasandas
For Marinade
1 tsp green cardamom powder
4 tblsp mustard oil
1 1/2 tblsp mint leaves
salt to taste
1 tblsp raw papaya
5 green chillies
1 1/2 tblsp coriander leaves
2 tblsp ginger garlic paste
1 tsp lichen stone flower powder (dagad phool)
1 tsp garam masala powder
1 tsp peppercorns (crushed)

How to make patther kabab :

 Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.

 Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.

 Let it marinate for one hour.

 Cooking on stone slabs:(traditional way of cooking on kadapa stone.

 Take a flattish piece of rough granite or kadappa of about 11/2" length x 1" breadth x 2" thickness.

 Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.

 Heat up the granite well with live charcoals underneath.

 Sprinkle a little oil or ghee on the surface and put the marinated meat picattas.

 Turn them a few times basting them occasionally with oil.

 Take off when cooked through.

SHAHI ROGAN JOSH RECIPE

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

DHABE DA MEAT RECIPE

Ingredients:

garam masala powder1 tsp.

1/2 tblsp garlic chopped
1 cup yogurt
1 tsp cumin powder
1 kg lean shoulder of lamb
1 tsp coriander powder
4 cloves
6 tblsp oil
8 green chillies chopped
1 1/2 tblsp ginger chopped
saltto taste
1 tblsp coriander leaves chopped
1/3 cup tomatoes chopped
4 bay leaves
4 green cardamoms
1 tsp red chilli powder
3/4 cup onions chopped
1 tsp turmeric powder

How to make dhabe da meat :

 Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.

 Stir to mix well and leave aside for 5 minutes.

 Heat up the oil in a deep wok (kadai).

 Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.

 Mix in the onions and stir fry until golden brown.

 Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.

 Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.

 Pour out little water if necessary.

 Sprinkle garam masala and stir fry for about 2 minutes.

 Mix in salt to taste.

 Decorate with coriander leaves, ginger juliennes and cut green chillies.

MEAT DURBARI RECIPE

Ingredients:

1 big sized Onion (Pyaj)

1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree
For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)

How to make meat durbari:

 Trim off excess fat from the meat and cut into 2 " cubes.

 Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.

 Add the salt to garlic and crush to a smooth pulp.

 Melt the ghee over low flame.

 Add the onions and ginger adjust flame to medium and fry them until the onions are soft.

 Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.

 Add the meat and cook in the onion mixture until all sides of meat are brown.

 Add water and bring to a boil. Cover and simmer until the meat is tender.

 Add the puree, green chillies and coriander leaves.

 Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.

 Remove the pan from the flame and serve hot.

Dahi Ke Kebab Recipe

This is an unusual recipe of dahi ke kebab.Here dahi or yougurt is mixed with cottage cheese and then made into tikkis.

Ingredients:

1.2 ltrs yoghurt

100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill

How to make dahi kebab :

 Hang yoghurt overnight.

 Saute the onion and ginger in minimum oil till it sweats.

 Mix the other ingredients.

 Adjust seasoning and shape into tikkis.

 Grill them on a medium hot skillet.

 Garnish and serve with chutney.