Mutton Piyazi

Mutton is one of the best red meat. The texture and taste of any mutton dish is just mind blowing. The mutton piyazi is a semi thick gravy dish. It goes well with some hot paratha and some cold raita.

Ingredients :

1. Mutton (boneless)- 8 pieces
2. Onion- 2 large
3. Cumin seed- 1/4 tsp
4. Red chilly powder- 1/2 tsp
5. Salt to taste
6. Turmeric- 1/4 tsp
7. Curd- 1/2 cup
8. Olive oil- 6 tbs
9. Mutton masala powder- 1/2 tsp
10. Cumin powder- 1/4 tsp
11. Ginger-garlic paste- 2 tsp
12. Hing- 1/4 tsp


Procedure:

Wash the mutton pieces and keep aside. In a large mixing bowl add curd,turmeric,chilly powder,2 tbs oil,cumin powder and a little salt. Mix everything well. Add the mutton pieces and marinate the mutton overnight.

Chop the onion into thin slices. Heat oil in a pan and when it is hot, add the chopped onion. Fry the onion on medium flame. When onion turn light brown, add cumin seeds and when they start crackling add one tsp ginger-garlic paste. Stir the mixture well so that it does not stick to the base. Add the marinated mutton to it and fry with the mixture for 2 minutes until it starts sticking to the base. Add the remaining of the marinade (if any) and little water so that the mutton gets cooked properly. 

Mutton generally takes a little long time to get cooked. If you want to save time, cook it in pressure cooker and after that open the lid of the cooker and heat the mutton so that the excess water evaporate.

When the mutton is done, open the cover of the kadhayi and let the excess water evaporate. Sprinkle the hing and check the salt level. Turn off the heat.

Serve this mutton piyazi with paratha.

Italian Lamb

A perfect combination of lamb and chicken. Here you will find an Indian flavor in International look.

Ingredients :

1. Lamb (boneless cut into medium size)- 5 to 6 pieces

2. Chicken (boneless)- 6 to 7 pieces

3. Black pepper powder- 2 tsp

4. Salt to taste

5. Oilve oil

6. Cornflour- 3 tsp

7. Vinegar- 2 tbs

8. Onion (chopped)- 1 small

9. Garlic (chopped)- 5 to 6 cloves

10. Tomato (chopped)-1 medium

11. Tomato ketchup- 1 tbs

12. Green chilly (chopped)- 1

13. Sugar- 2 tsp

Procedure :

First marinate the lamb pieces in a bowl with salt, olive oil and 1 tsp black pepper powder. Cover the bowl with film. Now fry the chicken pieces in 1 tsp oil and when they turn brownish, remove them and mash them properly. Heat water, mashed chicken, salt, vinegar, black pepper in a pan. When the mixture starts boiling, add cornflour and a little water. Mix it well. Cook it till the water dries up a little. Fry the chopped onion, garlic, chilly in 1 tsp oil till onion turns translucent. Add a little water and the chopped tomato. Add a little salt, sugar and tomato ketchup. Cook for 5 to 6 minutes till it turns a little thick. Now fry the lamb pieces in a flat surface pan. Fry each side till it turns dark brown in color. 

Now take a serving plate and put one tbs of chicken stock and then place one piece of the lamb on it. Next put some of the tomato chutney on top of it. Serve it hot.

Sending this to the event Dish name Starts With I.

Also to the event What's everyone having for Iftar .

And Signature recipes event.

Nawabi Mutton Masala

Ingredients :

1. Mutton pieces- 4
2. Cinnamon- 4 to 5
3. Black cardamom- 2
4. Cloves- 5 to 6
5. Bay leaf- 1
6. Jeera (cumin)- 1 tbs
7. Green chilly- 2
8. Onion - 1 large
9. Curd- 1/2 cup
10. Ginger paste- 1 tsp
11. Garlic cloves- 5 to 6
12. Turmeric powder- 2/3 tsp
13. Red chilly powder- 1/2 tsp
14. Black pepper powder- 1/2 tsp
15. Salt to taste
16. Sugar- 1 tsp
17. Oil

Procedure :

First marinate the mutton pieces in curd , turmeric , red chilly powder , ginger paste , pepper and salt paste for an hour. Next roast cumin , cinnamon , cardamom and garlic. Grind them roughly in mixer. Now make a paste of onion and chillies. Heat 3 tbs of oil in a pressure cooker and add the bay leaf to it. Let it fry for 2 minutes and add the roasted and ground mixture to it. Cover it for 2 minutes and cook on low flame. Add the onion and chilly paste , sugar and cook till the paste turns a little brownish. Add the mutton and the remaining of the marinade to it. Mix well and cook on medium flame until it dries up. Add a little water and cover the cooker. Stir when the water dries up again. Now add about half a glass of water to it and close the lid of the cooker and cook it for 4 whistle. Next after cooling the cooker open the lid and cook the mutton for another few minutes so that the water dries up more. The gravy should be thick. Remove it from the flame and serve it.

Mutton Keema

Ingredients :

1. Boneless mutton cubes- 7 to 8
2. Onion- 1 large
3. Green chilly- 2
4. Oil
5. Salt to taste
6. Mutton masala powder- 1/2 tsp
7. Coriander powder- 1 tsp
8. Dry mango powder (aamchur)- 1/2 tsp
9. Jeera powder- 1/2 tsp
10. Vinegar- 1 tbs
11. Soy sauce- 1/2 tsp


Procedure :

First put the mutton cubes, green chilly and onion in hand blender and blend them properly, so that the mutton becomes minced. Now heat 2 tbs oil in a pan and add the mutton mixture to it. Add salt, coriander, jeera, aamchur, mutton masala powder to it and mix well. Keep on stirring it so that it does not stick to the bottom of the pan. After 4 to 5 minutes add vinegar to it and mix well. Cook for another 6 to 7 minutes. Add soy sauce and cook it till the mutton is done. Remove it.

Galouti Kebab

Ingredients :

1. Boneless lamb pieces- 6 to 7
2. Gram daal- 1 tbs
3. Cinnamon- 4 to 5
4. White pepper powder- 1 tbs
5. Cumin seeds (jeera)- 1 tbs
6. Potato (boiled)- 2 small
7. Ghee- 1 tsp
8. Ginger-garlic paste- 1 tsp
9. Salt to taste
10. Red chilly powder- 1/2 tsp
11. Oil

Procedure :

First roast cinnamon, daal, pepper and cumin seeds together over low flame. When the cumin seeds will turn dark, remove them and let them cool. Now first grind these mixture well and then add the mutton cubes to it. Grind it properly. Take it in a bowl and add salt, boiled potato (one can also use raw papaya pulp instead of potato), ginger-garlic paste, ghee and chilly powder. Mix it well. Now wet your hand a little and make small balls from this mixture and press them. Make the patties thin and large because when you will fry them, they will shrink. Now keep the patties in freezer for 15 minutes and then keep them outside for another 15 minutes so that they come down to normal temperature. Heat 3 tbs oil in a pan and fry the kebabs. The kebabs should be half submerged in the oil while being fried. Fry both the sides and remove excess oil from them with the help of paper napkin. Put one tsp of curd-mustard sauce on top of each kebabs and add finely chopped carrots and one tsp of  ketchup. Serve it hot.