1-2 kilogram lamb meat on the bone
2 teaspoons black peppercorns
2 teaspoons cumin seeds, (zeera)
10 cloves
2 1-inch piece cinnamon sticks
2 teaspoons coriander seeds
2 bay leaves (taze patta)
8 black cardamoms (bari Iliachi)
1 inch piece ginger cut into pieces
5 garlic cloves, skinned
400 grams rice, basmati
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons salt
2 onions cut in thin slices
1-2 cup ghee or oil

Preparation:

Wash the meat thoroughly under cold water tap. In a large heavy based saucepan, put meat, 1 teaspoon black pepper corns, 1 teaspoon cumin seed, 5 cloves, 1 inch piece cinnamon, 1 teaspoon coriander seeds, 2 bay leaves, 4 big cardamoms, 1 teaspoon salt, Onion, ginger, garlic and enough water to cover the meat 2 inches. Bring to boil and skim off any scum that rises to the top. Reduce heat to low, cover and allow simmering gently for 40 to 45 minutes until the meat is tender. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak the rice in plenty of water for 30 minutes. Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it. Heat ghee or oil in the heavy base skillet; add the remaining onion and stirring frequently fry to a golden color. Add remaining 1 teaspoon black pepper corns, 1 teaspoon cumin seeds, 5 cloves, 1 inch piece cinnamon, 1 teaspoon coriander seeds, 2 bay leaves, 4 cardamoms and fry for few seconds. Add meat, ginger and garlic paste, stirring frequently, fry this over medium heat for 5 to 8 minutes or until the meat turns a rich golden color. While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to require.  Add stock to meat and bring to boil. Drain the rice in a sieve and let it stand for a minute or two. Add rice to the stock and boil for 58 minutes or until rice are 34 minutes cooked. Cover with a tight fitting lid, reduce heat to very low and allow cooking for another 7-10 minutes or until rice is tender.
Fluff up the rice with a fork, and then transfer it into to a serving dish.

Traditional spiced mutton recipes with a unique flavour of all the masalas. From basic to exotic dishes.

MUTTON
Achar Gosht	Bhuni Kaleji	Green Masala Chops
Handi Gosht	Lamb Roast	Mutton Jalfarezi
Mutton Pulao	Mutton with Tomatoes	Paya
Seekh Kebabs	Spicy Lamb Kebabs	Spicy Mutton Fry
Mutton Biryani

1/2 kg Mutton
2 Cups basmati rice
Few flakes garlic
3 tsp Coriander powder
Dried coconut
1 Inch stick cinnamon
3 Green chillies
1 tsp Chilli powder
1 Cup onion
1 Inch piece ginger
1 tsp Poppy seeds
3 Cloves, peppercorns and cardamoms
1 Cup curd
1/2 Cup onion
2 Bay leaf
8 tbsp Fat
Salt to taste

Preparation:

Clean the meat and cut into pieces. Soak the meat in curd. Roast cardamom, cinnamon, peppercorns and powder cloves. Make powder. Grind ginger, red chillies, green chillies, half the onions, garlic and copra. Now heat fat in a pan. Add chopped onions and ground spices. Fry until onions turn golden brown. Now add meat and fry well. Add poppy seed powder. Add salt and remaining curd. Cook till meat becomes tender. Add powdered spices to it and remove from the flame. Chop remaining onions. Fry them in fat in a separate pan. Add cloves and bay leaf. Fry for few minutes and add rice. Fry for another few minutes. Put salt to taste and make the quantity of water double. Remove from the flame when rice gets cooked and no moisture is left. Arrange a part of cooked rice in a pan and sprinkle saffron water over it. Place the meat over it and cover with rice layer once again. Garnish with fried onions and nuts. Mutton Biryani is ready.

Paya

Ingredients:

1 Dozen Goat’s legs – clean, wash & cook with ½ tspn Turmeric powder

; & a little salt for 1 hr. in a Pressure Cooker from the time the Cooker hiss’s put the stopper, lower the flame & leave to cook for 1 hour.

1. Whole Spices: 1 pc of Pattai; 4-6 Cloves;

2. Finely Mince & Keep:- 2 Onions; 2 Green chillies, 8-10 mint leaves; a few Curry Leaves; 1/4 bunch of coriander leaves.

3. Grind to a smooth paste the following:
1 pc Ginger, 8-10 pods of Garlic; 1/4-1/2 tspn Jeera Seeds.

4. Grind separately & Keep: 1/4 scraped coconut to a smooth paste & keep.

5. Dry grind (powder)

1 tspn. Broiled Sombu. Keep aside.

6. Other Ingredients:
Oil 6-8 Tbspns; Chillie Powder-1/2-3/4 tspn; Coriander powder 1 tspn. Lime Juice from 1 lime or to taste, 2 Tomatoes finely chopped.

7. For Garnish: 1-2 Tbspns of Chopped Coriander leaves.

Preparation:

Heat Oil, when Oil is hot add the whole spices & fry, add the minced items & fry till onions are brown, lower flame and add the Ginger/Garlic/Jeera

paste & fry for 2-3 mins., add chillie powder & Coriander powder & continue to fry for 2-3 minutes on low heat till a good smell arises & oil comes to the surface – (you could add a little (say 6-8 tbsp of the soup – if the masala is too dry – it should not burn). Now add the tomatoes & continue to fry till soft, add the Coconut paste mix well, add the soup & the trotters, mix well check the Salt & add if necessary (because U have used salt while boiling the trotters – k

eep this in mind) – higher flame & leave to bubble nicely for 10/12 minute

s or till the gravy has obtained its thickness – remove from flame add lime juice

, & sombu powder – mix well – garnish with chopped coriander leaves & ser

ve with Iddiappam, Dosa, Parathas, Chappattis.

450 grams Leg of lamb
4 tablespoons Oil
1 no. Chopped onion
25 grams Ginger
4-5 nos. Garlic cloves
1/2 teaspoon Turmeric powder
1 teaspoon Coriander seed powder
1 1/2 teaspoons Cumin powder
1-2 nos. Chopped green chilies
400 grams Tomatoes
2-3 tablespoons Chopped coriander leaves
Salt to taste

Preparation:

Heat oil in a deep bottomed pan and fry the onions till golden brown. Add ginger, garlic, turmeric powder, coriander powder, cumin powder, chopped meat and salt as per taste. Cover and cook on a medium flame for about 10-12 minutes. Add the chopped chilies, tomatoes and coriander leaves, mix well. Cover and cook on a medium flame for about 45-50 minutes.
Serve hot with rice or rotis.

2 lbs. (900grams) of mutton or lamb (diced)
1/2tsp of turmeric powder
6tbsp of curry sauce
9 tbsp of cooking oil

Remaining Ingredients

2.5 large Onions (finely chopped)
2 Red Chillies (Thinly sliced)
2 Green Chillies (Thinly sliced)
3 Tomatoes (thickly sliced)
A bunch of Fresh Coriander (chopped)
Salt to Taste
3 tsp Red chilli powder (or to taste)
2 tsp Garam masala powder
2 tsp Cumin Seeds
1 tsp Fenugreek Seeds
1 tbsp of Ground Coriander
1.5 tsp Garlic Paste
1.5 of Ginger Paste
4 tbsp Tomato Puree
1 cup (125 ml) Curry Sauce
Clarified Butter (Ghee) or Cooking Oil (as needed)

Directions for Pre-Cooking Meat:

Heat oil in a pot. When oil is hot add in the curry sauce and turmeric powder and saute for
5 minutes. Add in the cubed lamb and 1 cup of water and simmer gently with the lid on for
20-30 minutes (or until lamb is tender and done.) Once cooked drain off the sediment.

Directions for Pre-Cooking Meat:

Fry the chopped onions in clarified butter or oil in a frying pan over medium heat until translucent or golden brown. Meanwhile, take the half onion, half of the garlic & ginge, and
a pinch of salt and cook this in cooking oil over over a medium heat until it is dark brown. Add this to the other fried onions.

Put the cooking oil in a pot and gently fry the garlic, ginger, salt, red chilli powder, garam masala powder, cumin, fenugreek, grond corinder and tomato puree. Cook for approximately 3 minutes very gently.

Add in the sliced tomatoes and chillies and stir well. Add in the pre-cooked lamb and stir until it is throughly coated. Add in the onions (that were fried). Add 1 cup of curry sauce. Simmer gently for 10-15 minutes until the lamb is heated throughly and has absorbed the flavor from the spices. Skim off any excess oil.

Season to taste and add in the chopped coriander leaves and red or green chillies.

1 Leg of Lamb – the upper part only, but you could cook the shank at risk of uneven cooking.
MEAT THERMOMETER (lamb dries out really quickly!)
1 – 2 Cups Beef or Veal stock
1 Cup Yogurt
1 Large White Onion
2 Medium Tomatoes
1 Cucumber
1 Bunch Parsely Minced
3 Tbsp Ground Cumin
2 Tbsp Ground Coriander
1 Sprig Fresh Rosemary Minced
1 Sprig Fresh Thyme Minced
6 Cloves Garlic Minced
1 Sprig Mint, or 1 tbsp dried mint.
4 Tbsp Olive Oil
Vegetable Oil.
2 Tbsp Butter / Ghee
Juice of 1/2 Lemon
Dry White Wine
Salt
Fresh Ground Pepper

Preparation:

Step 1:

To begin with, prep the lamb by removing any silverskin, membranes, or excess fat. – Note, do not remove the fat that covers the entire back side of the roast. Preheat oven to 400F.

Step 2:

Cut half inch grooves all around the roast, which will allow the flavors of the seasoning to penetrate, and the fat on the back to render.

Step 3:

Mix 1 Tbsp cumin, a Tsp or two of ground pepper, Rosemary, Thyme, 4 Cloves garlic, and pat the entire roast down, working seasonings into the grooves. After, salt the entire roast with a reasonable amount of salt. Set in roasting pan on top of a grill rack of some sort. I had no such rack, so I innovated and used two whisks to support the roast. (This is really important, you want the roast off the pan both for drippings and even browning of the roast!) Also, drizzle with 1 tbsp olive oil.

Step 4:

Meanwhile, begin prepping the first of the “two ways”, a Indian / Middle Eastern yogurt based dip. Melt 2tbsp of butter in a saucepan over high heat. I happened to have Ghee and absolutely love the subtle sweet aroma it imparts to everything, so I used it, and it defenitely shone through in the dip. But, not necessicary. Once Ghee is shimmering or butter is bubbling, throw in 1 Tbsp both cumin and coriander, and cook for several seconds. Do not let it burn! After several seconds, remove from heat and dump directly in a bowl with 1 cup yogurt along with remaining 2 cloves minced garlic. Mince some of the mint, and throw that in too. Mince about 2 tbsp white onion, and add to bowl as well. Grind a decent portion of pepper into the sauce, and add salt to taste. It can be a little “over” salty, as it is a sauce for the lamb.

Check your roast. Make sure nothing horrible is happening, like it turning black. If it looks dry at all, baste it with its own juices / more olive oil.

Step 5:

Begin prepping the vegetables for the salad. Slice the onions paper thin, make thin slices of tomato, and peel and slice cucumber in half, then making long thin slices. (I halfed the length of these slices after taking this picture, so that everything was about a uniform length.)

Mince the bunch of parsely. Throw everything in a large salad bowl, and squeeze juice of lemon in, along with 2 Tbsp olive oil. Dose with ground pepper, a bit of minced mint, and 1 tbsp cumin. Salt to taste and toss. I was given this approximate recipe by a dude from Gabon, so I call it African Cucumber Salad!

Begin checking your roast more often. With a thermometer, check its doneness. You want absolutely no more than 135°, if you care for the juicyness of your roast. If the outside begins to look how you want it, but your roast is not cooked enough, loosely tent it with foil, which will retard the burning process.

Step 6:

Finally! It looks really good, and the temperature is right. Let it rest on a chopping board or something for at least ten minutes.

Step 7:

Meanwhile, time to build the second sauce. Pour off the drippings from the pan into a bowl, and deglaze the pan with white wine. Afterwords, rinse out the pan, and put it over medium high heat, adding a few tablespoons of vegetable oil. I have no idea how many because I have no idea how much gravy you want. We are building a roux, so 1 tbsp vegetable oil per 1 cup of gravy you want, about. Once oil is hot, add an equal amount of flour to your pan (1:1 ratio flour to oil), and whisk. whisk whisk whisk do not stop whisking or it will burn! cook for maybe two to three minutes, until it has begun to brown a little.

Step 8:

Throw drippings into the roux, and add your beef or veal stock, whisking constantly, until the gravy has reached the consistancy you would like. At this point, I added a bit more minced garlic to my gravy because I sure do like garlic! Cook for a while, and add salt to taste.

Step 9:

Plate, carve (against the grain!!!!) and serve!

All this turned out really well for me, and I actually liked the yogurt sauce I made up better than the gravy, which I was not expecting!

Mutton 1/2 kg.
Onion chopped 1.
Ginger + Garlic 1 tsp.
Cooking Oil 1/2 cup.
Red Chilly powder 2 tsp.
Haldi 1/4 tsp.
Curd 1/4 cup.
Salt to taste.
All spices 1/2 tsp.
Bari Ilaichi 1.
Cinnamon 1.
Cloves 2.
Black pepper 4.
Choti Ilaichi 2.
Wheat flour 1 tsp. heaped, mixed with 1/4 cup water.

Preparation:

Heat oil in a handi, fry chopped onion. When golden add whole spices and rest of masala. Add in mutton; fry (bhuno) well. Add in curd and fry, now add 2 cups of water. Cover and cook till meat is tender. Add flour mixture and cook for 15-20 minutes on low heat. Lastly add all spices and put on “Dam” till oil floats on top.

]]> http://www.heritage.com.pk/beyond-heritage/cuisines/mutton/handi-gosht/feed/ 0 http://www.heritage.com.pk/beyond-heritage/cuisines/mutton/green-masala-chops/ http://www.heritage.com.pk/beyond-heritage/cuisines/mutton/green-masala-chops/#comments Thu, 12 Feb 2009 06:20:02 +0000 admin http://www.heritage.com.pk/?page_id=1050

Chops of mutton 11-16
Mint leave 1 bunch
Green chilies 11
Coriander leaves 1 bunch
Water for boiling chops 6 cup
Salt according to taste
Ginger and Garlic 1 tea spoon
Black pepper 1 tea spoon
Egg 2 beaten
Bread crumbs according to need
Oil for deep frying

Preparation:

Blend all green masala ingredient in a blender by adding salt and black pepper in water.
Now put this mixture in a skillet and then add 5 cups of water and chops. Bring to boil on a medium heat, until chops become tender. Now beat egg with Salt and Black pepper.
Now dip the chops in beaten egg mixture and then in crumbs. Make the oil hot in a pan, and deep fry all the chops until it become golden.
Now the delicious chops is ready to serve.

Mutton 1 kg
Onion 250gm
Garlic paste 2 tbsp
Ginger paste 1/2 tbsp
Salt to taste
Turmeric powder 1/2 tbsp
Green chilies 5-6
Saunf 4 tsp
Whole coriander 2 tsp
Kalongi 1 tsp
Meethi seeds 10-12
Yogurt 375 gm
Oil 1 1/2 cup.
1/2 bunch coriander leaves

Preparation:

Grind the onion and fry in hot oil with ginger + garlic paste, after few minutes frying add red  chili, haldi and salt and fry. Now add mutton and cook with water till tender. Then add yogurt and fry well. Add saunf, dhania, kalongi, meethi, green chili and put on dum for 5 – 10 minutes. Serve hot with nan.