INGREDIENTS: serves 4
1kg rice
1kg mutton (1/2 kg boneless and 1/2 kg on the bone),
cut into 50gm pieces
50g onions, sliced
40gm ginger-garlic paste
15gm yellow chilli powder
200gm yoghurt
2 tbsp cream
6 green cardamoms
4 cloves
1 blade mace
1 litre water
20gm almond paste
Salt, to taste
2 drops vetiver (kevda ) essence
1 tbsp rose water
150ml clarified butter or ghee
For the spice-mix (broiled )
2gm each, cinnamon, mace and nutmeg
5gm green cardamom
2 cloves
Method:
- Wash and clean mutton. Grind all the spices in the spice-mix together. Wash and soak rice for one hour in water. Fry onion in ghee till golden brown.
- Remove onion, and to the same oil, add ginger-garlic paste, yellow chilli powder, spice-mix (retain a pinch of the mix to use later ), salt, almond paste, yoghurt and mutton.
- Saute till mutton turns a golden colour. Add water and cook on a slow fire till mutton is tender. Remove the mutton pieces and strain the stock through a fine sieve.
- parboil rice with cloves, green cardamom and mace and set aside. Layer the pot (preferably non-stick) with half the rice and cover it with lamb pieces. Add cream to the mutton stock and pour half this mixture over mutton. Sprinkle half the browned onions.
- Dissolve saffron, kevda and rose waters in warm water and sprinkle half of it over mutton. Layer the remaining rice over mutton and pour the remaining stock mixture.
- Top rice with the rest of the browned onion. Sprinkle the pinch of spice-mix over the rice and place on dum for 20-25 minutes. Open and serve hot garnished with fried sliced onions and garlic-flavoured raita.
INGREDIENTS: makes 12 patties of 70gms each
750g of boneless lamb meat from leg portion
125g butter or oil
30g sliced onions, browned
5g kashmiri red chillies
30g roasted Bengal gramflour (besan)
15g raw papaya paste with skin
5g mixed spices (mace, nutmeg,green cardamom, cinnamon and black cumin seeds ( shahi kala jeera) ), broiled and ground to a fine powder
Method:
- clean lamb thoroughly taking care to remove all the superfluous membrane or underskin. Pass lamb, butter or oil, browned onion and papaya paste through the mincer at least thrice.
- Add all the spices and red chillies to the mince followed by gramflour. Blend well in a blender to achieve a very smooth, fine mince. Leave mince at room temperature for one hour. Transfer mince to the refrigerator and chill for another hour.
- Now remove the chilled mince, shape it into a brick and work a hollow in the centre. place a piece of burning charcoal in a small steel bowl and place the bowl in the hollow of the mince block.
- Pour 10ml oil over the live charcoal and cover the whole mince block with a broad vessels for 2-3 minutes. Lift the vessel and discard the charcoal. Make 12 patties (kebabs) of the mince.
- Cook patties or kebabs on a hot griddle, without fat. Turn over the patties frequently so that they are evenly browned (but take care not to overbrown them ).
- Serve hot with Warqui paratha and sliced onions.
INGREDIENTS: serves 4
1-1/4kg lamb chunk
50gms each,carrots and leeks
30g onion
25gms each, tomato and garlic paste
1 litre lamb stock or water
10g butter
250g fresh spinach
1/4 tsp nutmeg powder
1 tbsp olive oil
Salt and pepper, to taste
For the gnocchi:
500g potatoes boiled and mashed
75g plain flour
Salt, to taste
For the sauce
100ml fresh cream
50g butter
80g gorgonzola cheese
Parsley, a few sprigs
1 tsp tabasco
Method:
- Season and grill the lamb to seal it's juice. Heat oil in pressure cooker, and saute vegetables along with onion and garlic. Place lamb chunk in the cooker and add tomato paste, nutmeg powder and lamb stock or water.
- cover pressure cooker and bring to a boil. Simmer for 45 minutes. Remove the lamb chunk and strain the liquid left in the cooker. Finish with butter and drizzle a few drops of the liquid in the lamb chunk.
- To prepare gnocchi: slowly knead the flour and salt into mashed potato, so as to have a firm dough. Roll the dough out into thin strips and cut them into one-inch pieces.
- Gently score the pieces crosswise with a fork. Cook the gnocchi in abundant salted boiling water until gnocchi have risen to the top; drain and serve.
- To prepare the sauce: melt gorgonzola cheese in a pan with cream and butter. Add parsley and tobasco. Saute some fresh spinach in olive oil to serve with the lamb chunk. Serve the lamb chunk with gnocchi and sauce.
INGREDIENTS: serves 6-8
1/2 kg lamb mince
1 cup whole lentils with skin (black masoor dal)
2 medium onions, sliced
Whole spices
4-5 black peppercorns
2 cinnamon sticks
4-5 cloves
2-3 bay leaves
Powder spices
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp salt
2 tsp ginger-garlic paste
1 cup oil
4 cups rice
2-3 drops screwpine essence, dissolved in 2 tbsp water
Yellow edible colour, a pinch
For garnish
2 boiled eggs
Coriander leaves
Onion slices, fried
Method:
- Heat oil in a pan and fry onion with whole spices (except bay leaves ), till golden brown. Add minced meat, ginger-garlic paste and the spice powders to it. Mix well and add 2 glasses of water. Fry the mince till cooked and the water evaporated.
- In another pan, boil lentils till cooked and dry. Add the lentils to cooked mince and mix well.
- Separately, boil rice with bay leaves till just tender.Grease a large deep dish with oil and spread a layer of rice at the bottom. Now spread one layer of minced meat and lentil mixture.
- Repeat till all is used up and rice forms the topmost layer. Drizzle screwpine essence over the rice along with a few drops of food colour. Cover the dish with a lid and steam the rice and meat for 10 minutes.
- To serve , garnish with coriander, fried onions and boiled egg slices.
Preparation time: 15 mins Cooking time: 40-50 mins
INGREDIENTS: serves 4
100ml sunflower oil
260g onion, finely chopped
6 cloves garlic, minced
50g ginger paste
1kg mutton, cut into cubes, washed and drained on
kitchen towels
1 cup yogurt, lightly beaten
Salt, to taste
6 green chillies, finely chopped
200g tomatoes, chopped
30g tomato paste
1 boiled egg, sliced, for garnishing
Coriander leaves and green chillies, for garnishing
For spice mix, grind together:
10 kashmiri red chillies
2 cinnamon sticks (5cm each)
2 tsp each, cumin and mint leaves
4 each, cardamoms and cloves
15 peppercorns
A pinch of turmeric
Method:
- Heat oil in a pan and saute onion until golden brown. Add garlic and ginger paste. Add mutton and sear on all sides.
- Add yogurt, salt and ground spice mix.
- Add green chillies, tomatoes and tomato paste, stir and simmer until mutton is cooked through, about 30 minutes. Garnish with boiled egg, coriander and green chillies.
(Melts-in-the-mouth kababs )
INGREDIENTS: serves 4-6
250g minced mutton
75g raw papaya paste
3 medium-size onions, finely chopped and fried till brown
1" piece of ginger
6 cloves garlic
1 tbsp red chilli powder
5 cardamom pods
2cm cinnamon stick
1 tbsp cumin
1 tbsp gram flour
Oil, for frying
Method:
- Marinate mince with the papaya paste for an hour. Meanwhile, roast cumin seeds and grind to a fine powder.
- Roast gram flour till it gives off aroma. Grind ginger, garlic, cardamom and cinnamon to paste. Add all these ingredients and chilli powder to the marinated mince and shape to form small balls. Flatten the balls into patties.
- Shallow-fry the mince patties in oil on a slow fire till they turn brown and crisp. Garnish with onion rings, green chillies and slices of lemon.
INGREDIENTS: serves 4
450g mutton
800g spinach, chopped
150g each, chopped onion and tomato
15g each, ginger and garlic, ground to paste
1/2 tsp each, coriander, cumin, garam masala and red chilli powders
1/4 tsp turmeric powder
100ml ghee or oil
Ginger juliennes and tomato slices, for garnishing
Salt, to taste
Method:
- Clean, wash and pat dry mutton thoroughly. Boil spinach in 50ml water for five minutes. Drain and grind to a smooth paste.
- Heat oil in pressure cooker and fry onion till golden brown. Add ginger-garlic paste and chilli powder. Fry for 2-3 minutes and add tomato, the remaining spices and salt.
- Cook till oil separates. Add the mutton and mix till well coated with the masala. Let it cook for seven minutes. Add one cup water and cover the cooker with the lid. Cook on maximum heat till pressure builds up inside the cooker. Reduce to moderate heat and cook for 10 minutes.
- Allow the cooker to cool on its own before opening. Add spinach paste to the cooked mutton and simmer on low heat for a few minutes. Remove in a plate and garnish with tomato and ginger juliennes.
Preparation time: 40 mins Cooking time: 30 mins
INGREDIENTS: serves 4
10ml corn oil
120g onion, chopped
120g carrot, chopped
80g green peas
20g mint, chopped
500g lamb mince
120g tpmatoes, chopped
160ml lamb stock
2 bay leaves
2g thyme
4g each, salt and pepper
700g potatoes, peeled and chopped
75g butter
60ml milk
20g parmesan cheese, grated
Method:
- Preheat oven to 190C. Heat oil in a large pan. Add onion and carrot and cook over a medium heat for 5 minutes until soft. Add peas and mint cook for a couple of minutes then add lamb and cook for 3 minutes to brown. Add tomatoes, lamb stock, bay leaves and thyme. Cover and simmer for 30 minutes. Season to taste.
- Meanwhile, to make the topping, boil potatoes in water until soft. Drain and mash with butter and milk. Season with salt and pepper. Spoon mince into an ovenproof dish. Top with potato mash, sprinkle over cheese and bake for 30 minutes or until golden brown. Serve hot.
preparation time: 15 mins Cooking time: 8-10 mins
INGREDIENTS: serves 1
100g lamb mince
4g each, cumin and szechuan pepper powder
8g five-spice powder, plus pinch white pepper powder
10g chicken stock powder
15g sugar
2g chilli powder
3g salt plus
0.5ml sesame oil
Small red onion, chopped
Few sprigs coriander leaves, chopped
2g celery, diced
2g shiitake mushroom, diced
5ml oyster sauce
3ml light soy sauce
2g egg white
2 spring roll wrappers
Mixed herbs, a pinch
1 fig, cut into 4 slices
Method:
- In a large bowl, mix mince with cumin, Szechuan, five-spice and pepper powder, chicken stock powder, sugar, salt, chilli powder, and sesame oil. Set aside for 10 minutes.
- Add onion, coriander, celery and mushroom to the mince. Add oyster and soy sauces and egg white and mix well.
- Cut spring roll wrappers into 7.5-cm squares. Place a portion of the mince on each square and roll up. Set aside. Pan grill figs. Heat wok, add oil and deep fry rolls until golden brown and crispy.
- To serve, slice each roll in half and arrange on a plate with grilled fig slices alongside. Garnish with herbs.
Prepararion time: 45 mins Cooking time: 50-60 mins
INGREDIENTS: serves 4
30ml olive oil
500g lamb mince
300g onion
4 each, garlic cloves and bay leaves
3 cinnamon sticks
1 cup tomato paste
200ml chicken broth
500g fresh tomatoes, diced
1/2 bunch parsley
Salt and pepper, to taste
1 large aubergine, peeled, cut into 1.5cm thick slices
Parmesan cheese,for sprinkling
1 litre bechamel sauce
Method:
- In a large pan, add oil and cook mince over high heat until the moisture evaporates. Add onion, garlic and spices and cook until onion caramelises. Add tomato paste and cook until a deep red. Add tomatoes and chicken broth and cook over low heat for about 45 minutes until the mince is cooked. Ensure the mixture does not dry out. Add chopped parsley, salt and pepper to the mince and stir to mix.
- Fry aubergine slices to a golden brown or grill, for a healthier option. Lightly grease a large, deep baking pan. Sprinkle pan with parmesan and place a layer of aubergine. Sprinkle more parmesan and layer mince.
- Again sprinkle with parmesan and layer remaining aubergine. Top it with the mince, sprinkle with parmesan and finally, pour bechamel sauce over.
- Bake the moussaka in an oven at 140C for about 1 hour. To serve, invert moussaka on a large platter and slice. Garnish with grilled cherry tomatoes.
