Sunday, August 14, 2016

Mutton Stew


Mutton 1kg 
2 big onion, thin slice
5/6  thin slice garlic cloves
10 pisces sliced ginger
1/4 whole Shah jera 
2 small stick cinnamon
3 green cardamom
4 cloves
5 white or black pepper
2 bayleaves
1 lemon juice
6/7 dry red chili chopped
salt to taste
1/2 tsp sugar


 Heat oil  and now add shah jera,cinnamon,cardamom,cloves,black pepper,bayleaves.

Now put meat,onion,garlic,ginger,salt and lemon juice and mix and close the lid.

After 5 min check and add little bit water and cook on low flame. The meat will release water and will cook in it's own water. So you need to keep the flame low and lid must be on.

Check every 30 minutes, if water is drying out add hot water as needed and continue cooking.

When the meat is almost done add the dried red chilies and sugar, cook another 15-20 minutes on low flame.

Now ready to serve with hot rice, polaw, parta,chapati etc.

Tuesday, August 2, 2016

Beef Keema Curry


    500gm ground beef

    1/4 cup oil

    2 tsp cumin seeds

    4 onions,grated

    1 tbsp ginger paste

    1 tbsp garlic paste

    1 cup tomato puree

    1 tbsp chili powder

    1 tbsp coriander powder

    1 tsp garam masala powder

    1/2 tsp turmeric powder

    salt to taste

    2-3 green chilies, thinly sliced

    4 tbsp fresh coriander leaves, finely chopped


In a shallow broad dish, mix the oil and the onions.Cook uncovered at high heat for 25 minutes stiring thrice, till theonions are brown.Mix together the browned onions, keema, ginger garlic paste and cookuncovered on high heat for 10 minutes, string thrice.Mix in the tomato puree, salt, chili powder, garam masala, corianderpowder, turmeric powder and cook at high heat for 10 minutes andstiring it thrice.If there is excess liquid, lift the keema out of the liquid and cookthe liquid separately at high heat for 8-10 minutes.Add the keema, mix well and cook at high heat for 15 minutes.Transfer into a serving bowl and garnish with coriander leaves and green chilies. Serve with boiled rice or roti.