Dum Pukth

Dum Pukht

Ingredients

 

Lamb- 1kg
onion chopped 1
Garlic- 5-6 cloves (finely chopped)
Ginger- 1 inch piece (crushed)
Green cardamoms- 3-4
Black peppercorns- 5
Cloves- 4
dry red chilli 1
Cumin seeds- 1tsp
corriander seeds 3tsp
Black cardamom- 1
Curd- 1 cup
Salt- as per taste
Oil- 3tbs
red chilli powder 1 tsp
turmeric pwdr 1 tsp

Procedure

ash the mutton thoroughly with water.
Dry roast green cardamoms, black cardamom, cloves, cumin seeds, dry red chilli, black peppercorns and corriander seeds. Cool n grind to paste. Mix with about two tablespoon of water into a paste .
Marinate theLamb with this paste, curd and keep it aside for 2 hours
Heat oil in a deep bottomed pan add onion
Then add ginger, garlic, and fry till pinkish colour.
Now add the marinated
mutton, sprinkle salt and cook for about 7-8 minute.
When the oil starts separating from the mutton, add red chilli powder n turmeric and one cup of water and mix well.
Cover the pan with a lid and reduce the flame.
seal the top of the pan with flour dough all over.
Let it cook on very low flame for about 30-35 minutes.
Check mutton is tender.
Once done, switch off the flame and keep it covered for about 10 minutes before serving.

KAshmiri Rogan Josh

Kashmiri ROGAN JOSH

Authentic Recipe

No twists ...

 

 Ingredients

1.Mutton 1 kg
2. Mustard oil 150 ml
3. Curd 1 cup
4. Cloves 5 nos
5. Salt 2 tsps
6. one green chilli
7.Kashmiri Red Chili Powder 1 tbsp
8. Turmeric 1/2 tsp
9. Dry Ginger Powder 2 tsps
10. Aniseed Powder 2 tsps
11. Cumin Seeds 1 tsp
12. Garam Masala 1 tsp
13. desi ghee 1 tsp
14. hing Powder 1 pinch

· Method of Cooking

Marinade Meat pieces with the Curd evenly.
Take a big patila or heavy bottomed pan. capacity. Put Mustard Oil in it and heat it till smoky
. Add the Meat pieces covered with Curd. Stir well with big ladle. Add Cloves, Cumin Seeds, Salt and a pinch of hing powder. When all the liquid from the Meat and the Curd dries up and the Meat begins to get sealed in the oil, continue turning it till Meat pieces turn golden-brown. Now add half a cup of water, the Red Chili Powder, Turmeric and green chilli. Go on turning the Meat till it acquires a brownish red colour and almost all water evaporates. Add again 2 cups of water, Dry Ginger and Aniseed Powders. Stir and mix well and let simmer on low heat, till the Meat becomes tender and the gravy is red,
thick and oily. Now add the Desi ghee and Garam Masala. Cook for 2 or 3 minutes
more.
Enjoy Rogan Josh

MIRCHI KORMA (Spicy Lamb Korma)

MIRCHI KORMA (Spicy Lamb Korma)

Ingredients

1 kg lamb mutton with fat... 1/2 cup of mustard oil 1 tbs ghee 1/2 cup curd. 1/4 tsp asafetida (hing) 1/2 tsp cumin (zeera) 6-8 pieces of half crushed cloves (laung) 2 bay leaves (tej patta) 2-3 tbs kashmiri mirch powder 2 tbs fennel powder (saunf) 1 tsp dried ginger powder (saaunth) 1 tbs salt 1 tsp garam masala 4 cardamom (choti elaichi) 2 pcs of cinnamon (dalchini) 3 pcs of big cardamom (moti elaichi) 1 tbs ghee Choppred green chillies
Method
1.Wash the mutton properly and keep it aside till extra water drains off.
2.Put the mustard oil in a big, deep pan and heat it on full flame till the smoke starts coming out. Remove it from the flame for 2-3 minutes.
3.Mix the mutton with curd and put it in the pan on a full flame for frying.
4.Stir it time to time so that it does not stick to the pan till the liquid produced by the curd dries up.
5.Now add hing, salt, zeera, cloves and continue frying on low flame till it turns brown.
6.Add mirch powder and stir till deep red colour along with oil appears. Care should be taken so that the mirch powder does not burn. ( for that little quantity of water should be added from time to time.)
7.Add two glasses of water and add bay leaves, saunf powder, saunth powder, cinnamon pieces, crushed moti elaichi and stir it again so as to mix the ingredients properly. Cover it with a lid and allow it to cook till tender, on low flame.
8.Put garam masala,crushed elaichi and ghee and boil it for two minutes.
9.Garnish it with coriander leaves and green chillies and serve with white boiled rice.

Spicy SEEKH KABABS

Lamb is the most favourite meat in India. there is a wide range of recipes with Lamb Meat.

You can have curries, koftas, tikkas and kababs. Sunday is the day to go for kababs.

  

Spicy SEEKH KABABS

INGREDIENTS
1/2 Kg Lamb Mince
1/2 tsp Garam Masala1 tsp Garlic paste
1 tblsp Raw Papaya Paste
1 tsp Ginger Paste
2 tsp thick Cream
2 Onion
2 tsp Carom Seeds
2 tsp Dried Mango Powder
2 tbsp Rock Salt
3 tbsp Cumin Seed
1 tbsp Dry Ginger
1 tsp Black Pepper
1/2 tsp Nutmeg Powder
1 tsp chopped corriander

DIRECTIONS
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.
Take a big ball of the keema mixture and hold a skewer the other hand.
Press the mince on to a skewer. Make a nice and smooth wrap on the skewer
Place the skewers over charcoal bbq or grilling pan .
Turn the skewers occasionally.
When cooked, gently remove the kababs from the skewers with the help of a napkin.
Sautee the kababs on a nonstick pans in 1 tablespoon oil.
To serve sprinkle some chat masala and lemon juice on the kababs.
SERVE WITH YOUR FAVOURITE CHUTNEY.

ENJOY!