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Mutton Keema Chops
Ingredients:
4-5 boiled potatoes
3 medium sized onions, finely chopped
2-3 tsp. garlic paste
4 tsp. ginger paste
1 tsp. red chilly powder
1.1/2 tsp. fried cumin powder (roasted and powdered)
¼ tsp. garam masala powder
½ cup flour (maida)
¼ cup raisins
2 green chilies
Salt to taste
Sugar to taste
Method:
1. Boil, peel and mash the hot potatoes. Add salt, little red chilly powder and 1.1/2-2 tsp. ginger paste to the mashed potatoes.
2. Keep frying this mixture in a kadai for 5 mins (or till there is no moisture). Divide into 8 portions and make balls.
3. Boil mutton keema in a pressure cooker with very little water (about ¼ cup), chopped onions, ginger paste, garlic paste, green chilies, salt and sugar.
4. Open the cooker, add 2 tsp. of oil and fry till oil separates. Add cumin powder, little garam masala powder and lots of raisins.
5. Divide keema into as many portions as that of potatoes.
6. Keeping a ball of potato in the hand, make a hole in the center, fill it with the keema and make it into an egg shaped ball. (The potato and the keema should not get mixed. It should be like a ball of keema enclosed within the potato).
7. Mix flour and water to a thin batter like consistency.
8. Dip the keema-potato balls in the batter and roll in breadcrumbs.
9. Deep fry till golden brown.
10. Serve with buttered bread and boiled vegetables/Russian salad/mayonnaise/green salad.
Mutton Chaamp
Ingredients:
8 Mutton ribs
6 tbsp. onion paste (3 large onions)
4 tsp. ginger paste
3 tsp. garlic paste
1cup yogurt
1-heaped tsp. red chilly powder
1-heaped tsp. turmeric powder
15 threads of saffron soaked in milk/rose water
4 tbsp. pure ghee/refined oil
2 tsp. keora water
3 tsp. rose water
Salt to taste
For the chaap masala:
Roast & powder:
4 cloves
4 elaichi (green cardamom)
2 inch stick cinnamon
1.1/2 tsp shah marich
1 pc (pin-head sized) jaiphal (nutmeg)
1.1/2 tsp jaitree (mace)
Method:
1. Marinate mutton ribs in yogurt and all other ingredients (including chaap
masala) for 4-6 hrs.
2. Pressure-cook for 10-15 mins.
3. Transfer the cooked ribs and gravy into a non-stick pan and leave on low flame till all moisture is lost and oil separates.
4. Serve with chapati/naan/lachcha parantha/biryani.
Kasha Mutton
Ingredients:
500gms mutton
1 cup yogurt
3-4 large sized onions
1 ½ tablespoons ginger paste
1 tablespoon garlic paste
2 small tomatoes
1 ½ tsp turmeric powder
1 tsp chili powder
½ - 1 cup sunflower oil / pure ghee/ any refined oil
Jaiphal (nutmeg) pin head sized
4/5 pieces javitri (mace)
½ tsp shahjeera
½ tsp shahmarich
4 - 5 cloves
1 inch cardamom
4 –5 cardamom
10 –15 cashewnuts (paste can also be added)
20 – 25 raisins
Salt to taste
Sugar to taste (1 ½ teaspoon will be required)
Method:
1. Marinate mutton in yogurt and salt.
2. Fry sliced onions till golden brown. Add ginger-garlic paste, chopped tomatoes, turmeric powder, and chili powder, salt and sugar. Keep stirring and frying till oil separates.
3. Add marinated mutton. Keep frying.
4.Take really tiny amounts of Jaiphal (nutmeg, about the size of a small o for 2 lbs of mutton), javitri
(mace),shahjeera, kababchini, shah marich and garam masala, and roast them dry before grinding. Add the powder and cashew and raisin to the mutton. Keep frying till all the water from the
yogurt is absorbed and oil comes out.
5. Pressure cook for at least 15 minutes, the time depending on the strength of your cooker.
Let the pressure slowly release itself before you open the cooker.
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