Mutton Gogji combination

Credits:
riyasworld.blogspot.com
kashmirifood.com

Ingredients:

1 kg lamb mutton (chest pieces).

1 kg fresh shalgum (turnip).

1 table spoon haldi powder 

(turmeric).

3 table spoons saunf powder (fennel).

1 tea spoon saunth powder (ginger powder).

4 crushed moti elaichi (black cardamom).

4 half crushed laung (cloves).

1 table spoon zeera (cumin).

2 table spoons salt / to taste.

1/4 tea spoon kala zeera (black cumin).

3 ladles mustard oil.

1/4 tea spoon hing (asafoetida).

Method:

Wash the mutton and drain off the excess water.

Peel off the turnip, cut them into four pieces each and wash them. 

Heat the oil in a pressure cooker put mutton, zeera, salt, hing and start frying.

When the mutton is half fried add shalgum and fry it further for five minutes.

Add haldi and stir. Put three glasses of water and add saunf, saunth, laung and moti elaichi.

As soon as it starts boiling, cover it with lid and pressure cook it till tender.

Lift the lid and add half crushed kala zeera, boil for another two minutes and serve with hot boiled rice.  

Monji-Nyani

Credits:
kashmirifood.com

Ingredients:

1 kg mutton.

3/4 kg monji (big round stem of kohlrabies).

3 big ladles of mustard oil.

3 table spoons mirch powder (red chilly powder).

3 table spoon saunf powder (fennel powder). 

1 tea spoon saunth powder (ginger powder).

1 tea spoon zeera (cumin seeds).

1/4 tea spoon hing (asafoetida).

2 crushed moti ealichi.(black cardamom).

1/4 tea spoon crushed kaala zeera (black cumin).

2 table spoons salt.

Methods:

Peel off the monji, wash and cut them into 4 pieces each. Wash the muttonalso and drain off the excess water.

Heat oil in a cooker, put mutton and zeera in it and start frying. When the mutton is half fried, put monji pieces and salt  in it and fry them together till the mutton is fried properly.

Turn the stove on low flame, add mirch powder along with hing and stir it till dark red colour appears. 

Add little water and stir again till the water evaporates. This water is added to get the proper colour.

Add 2 glasses of water along with saunf powder and saunth powder, mix the contents properly and pressure cook till tender. 

Serve this dish with white boiled rice.

gurday kapooray recipe

Credits:
youtube.com
kashmirifoods.com

Ingredients:

1/2 kg gurday kapooray.

Salt to taste.

1/2 table spoon mirch powder (red chilly powder).

1/2 table spoon zeera (cumin seeds).

1 table spoon hari mirchi (green chilly cut into pieces).

2 medium size pyaaz (Chopped onions).

Corriander leaves to garnish.

1/2 ladle mustard oil.

1/2 tea spoon adrak paste (ginger paste).

1/2 tea spoon chopped lehsoon (chopped garlic).

Method:

After washing gurday-kapooray, boil them for 3-4 minutes.

Drain off the water and wash them again

Now put oil in a frying pan, heat on full flame till smoke appears.

Add zeera, chopped pyaaz, lehsoon, adrak paste and fry the contents for 2 minutes on a low flame.  

Put Gurde- kapoore in it and  fry on a low flame till it turn light brown.

Add salt, mirch powder and hari mirch and stir to mix properly.

Add 1/2 katori (50ml) and cook on low flame till the liquid evaporate.

Garnish with coriander and serve.  

Watch And Learn:

Gushtaba (Minced Mutton Prepared in Curd)

Credits:
riot-of-flavours.blogspot.com
kashmirifood.com
youtube.com

Ingredients:

Very finely minced lamb mutton (800gms boneless and 200gms meat fat).

1 table spoon salt.

2.5 table spoons saunf powder (fennel powder).

1 table spoon zeera powder  (cumin powder).

1/2 table spoon zeera.

2 pieces dalcheeni powder (cinnamon powder).

2 crushed moti elaichi (black cardamom).

2 table spoon moti elaichi daane ( black cardamom seeds).

2 crushed elaichi (cardamom).

5 crushed laung (cloves)

2 tej patte (bay leaves).

2 ladles mustard oil.

1 table spoon pure ghee.

1 tea spoon dhania powder (coriander powder).

1 table spoon kasoori methi (powdered dry fenugreek leaves).

1'x1'white malmal cloth (thin cotton cloth).

3 medium size chopped onions.

1.5 cups dahi (curd).

1 egg.

1 big patila (big deep pan). 

Coriander or mint to garnish.

Method:

Take the minced mutton in a bowel (it is better to mince the mutton yourself at home with a wooden pestle in a mortar till is becomes fine).

Add moti elaichi seeds, 1/2 table spoons salt, 1/2 table spoon salt, 1/2 ladle mustard oil and egg white in it and mix evenly.

Wash the malmal cloth properly so as to remove the dirt or starch if any. 

Put salt, saunth powder, zeera powder, salt, dalcheeni powder, elaichi and motielaichi 

powder, laung, dania powder and methi powder in the cloth and make a knot in such a way so that all the ingredients remain inside it.

Put one litre of water in a big patila or big deep pan, Soak the cloth with spice and tej patte in it and keep it on full flame.

Make fine muton balls (about 30gms each) and put them in the patila as soon as the contents in the patila start boiling. Boil it on a medium flame till most of the broth evaporates. Put 1 cup of waterin a bowl. Take out the spice pouch, dip it in water in the bowl and squeeze it properly.

Add this water to patila and boil again for 30 seconds.

Decard the spice pouch.

Remove the patila and put a frying pan on full flame and add chopped onions as soon as smoke appears, and grind them when they turn brown. Put zeera in pain and add whipped curd along with crushed onions, stir it continuously so that curd will not curdle till it starts boiling properly.

Add this mixture and pure ghee to meat balls and cook for 5 minutes on a low flame.

Garnish with coriander or mint leaves and serve with boiled rice.

Watch And Learn:

Muchch - Kashmiri Keema

Credits:
mmskitchen.blogspot.com
kashmirifoods.com
youtube.com

Ingredients:

1kg finely minced mutton.

3 ladles of mustard oil.

1.25 table spoons of salt.

2 table spoons of mirch powder (red pepper powder).

2 table spoons saunf powder (fennel powder).

½ table spoon saunth powder (ginger powder).

1 tea spoon garam masala (condiments).

2 table spoons moti elaichi ke dane saaboot  (black cardamom seeds).

1 table spoon zeera (cumin).

½ tea spoon hing (asafetida).

2 tej patte  (bay leaves).

1 table spoon desi ghee (pure ghee).

Coriander or mint to garnish.

Method:

Put minced mutton in a big bowl. 

 Add  salt, mirch powder, saunf powder ( ½  table spoon each),  pinch of saunth powder, one ladle mustard oil and two spoons of black cardamom seeds.

Mix the contents evenly.  Now make mutton balls (round or oval) of about 35-40g each.

Take a pan and heat two ladles of oil. Keep it on a low flame and add zeera, hing, and half crushed laung and stir.

Now add kashmiri mirch, put about 50ml water and stir continuously to avoid the burning of mirchi till dark red colour appears and the water dries up.

Add half glass of water, saunth, saunf, bay leaves, salt and boil it.

Put the mutton balls one by one and cook on low flame for 10 minutes.

Add garam masala and desi ghee and cook for another one minute.

Garnish with mint or coriander and serve. 

Yakhni (Mutton in Curd)

Credits:
lifensuch.com
kashmirifoods.com
youtube.com

Ingredients:

1 kg mutton (chest pieces)

3 ladles of mustard oil.

2 table spoons saunth powder (fennel powder).

1 table spoon zeera (cumin).

2 tej patte (bay leaves).

½ tea spoon hing (asafetida).

5 half crushed laung (cloves).

3 moti elaichi (black cardamom).

1 inch dalcheeni  (cinnamon).

1 kg whipped curd.

1 spoon desi ghee (pure ghee).

 Method:

 Wash the mutton and drain off excess water.

 Heat two ladles of oil in a pressure cooker, put the mutton in it, add salt and hing, start frying for five

minutes on full flame.

Put ½ glass water, add saunf powder, crushed moti elaichi, dalchini, bay leaves  and pressure cook it up to 3 whistles.

Take a frying pan, put one ladle oil and heat it till smoke appears, cool it for three minutes and put zeera and laung in it.

Keep it on a low flame and stir for one minute, add the curd and keep it on full flame, stir continuously so that it will not curdle till it boils.

Add this boiling curd in the mutton and keep it on low flame for five minutes.

Serve it with hot white boiled rice.

 
Watch And Learn:

Kalya/k-lya (Yellow Mutton)

Credits:
myrecipecorner.blogspot.com
kashmirifood.com
youtube.com

Ingredients:

1 kg mutton preferably from chest.

50 ml mustard oil.

1/4 tea spoon hing (Asafoetida).

4-5 laung (Cloves).

3 moti elaichi (Black cardamom).

3 green elaichi (Cardamom).

2 table spoon saunf (Fennel).

1 table spoon haldi powder (Turmeric powder).

2 pieces daalcheeni (Cinnamon).

1 table spoon salt.

2 Tej patta (Bay leaves).

1 tea spoon zeera (Cumin).

1 tea spoon garam masala.

1 cup milk.

 
Methods:

Wash the mutton and drain off the excess water.

Heat the oil in a pressure cooker or a deep pan.

Add mutton and layer it evenly with a table spoon of salt.

Fry for five minutes on full flame.

Add hing, zeera, half crushed cloves and continue to fry for a minute. (Care should be taken that the mutton doesNOT turn brown.)

Add a glass of water (approximately 400ml).

Now add rest of the ingredients except  cardamom, garam masala and milk.

Place the lid and cook upto three whistles (if you are cooking it in a pan, cook it till tender).

Now add milk, garam masala and crushed elaichi and boil for two minutes.

Garnish with coriander or mint and server with white boiled rice.

NOTE: In this post, frying means absorption of the liquid that the mutton produces on addition of salt.

Watch and Learn:

Sorry no video could be found.

Rogan Josh

Credits:
foodsphotosetc.blogspot.com
youtube.com

Ingredients:

1 kg  lamb mutton cut in 70gm. pieces

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 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

Method:

Wash the mutton properly and keep it aside till extra water drains  off.

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.

Mix the mutton with curd and put it in the pan on a full flame for frying.

Stir it time to time so that it does not stick to the pan till the liquid produced by the curd dries up.

Now add hing, salt, zeera, cloves and continue frying on low flame till it turns brown.

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.)

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.

Put garam masala,crushed elaichi and ghee and boil it for two minutes.

Garnish it with coriander leaves and serve with white boiled rice.

Watch and Learn:-

DHABE DA MEAT RECIPE - Punjabi

Credits: indianfoodforever
img credits: whatslisancookingtoday.blogspot
Video credits: Youtube

Ingredients:

garam masala powder1 tsp.
1/2 tblsp garlic chopped
1 cup yogurt
1 tsp cumin powder
1 kg lean shoulder of lamb
1 tsp coriander powder
4 cloves 
6 tblsp oil
8 green chillies chopped
1 1/2 tblsp ginger chopped
saltto taste 
1 tblsp coriander leaves chopped
1/3 cup tomatoes chopped
4 bay leaves
4 green cardamoms
1 tsp red chilli powder
3/4 cup onions chopped
1 tsp turmeric powder

Methods:

Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.

Stir to mix well and leave aside for 5 minutes.

Heat up the oil in a deep wok (kadai).

Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.

Mix in the onions and stir fry until golden brown.

Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.

Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.

Pour out little water if necessary.

Sprinkle garam masala and stir fry for about 2 minutes.

Mix in salt to taste.

Decorate with coriander leaves, ginger juliennes and cut green chillies.

Watch & Learn: