Mutton With Potato And Lime

Ingredients:

1kg mutton meat, cut into 4cm pieces60ml lime juice
2½ tsp curry powder
½ tsp smoky paprika
1 tsp caster sugar
3 garlic cloves, peeled and sliced thin
Salt and black pepper
18 cardamom pods, lightly broken
½ red chilli, thinly sliced
10g ginger, peeled and finely chopped
 oil, for frying
600g charlotte potatoes, peeled and cut into 2cm dice
3 red peppers, deseeded and cut into 2cm pieces
6 spring onions, cut on an angle into 2cm slices

Method:

1.Put the mutton in a large bowl with three tablespoons of lime juice, one and a half teaspoons of curry powder, the paprika, sugar, garlic, half a teaspoon of salt and some pepper. Mix, cover and marinate in the fridge for at least two hours.

2.Place a large, heavy-based pan on high heat and brown the meat all over (if it catches, add a little oil). Reduce the heat to low, cover and leave the meat to simmer gently in its own juices for about three hours, until tender. Check occasionally that there is enough liquid in the pan: you will need to add water a few times, but make sure there is no more than 1cm of liquid. When the meat's been cooking for two hours, add the cardamom, chilli and ginger.

3.While the meat is cooking, pour oil into a large frying pan so it comes 0.5cm up the sides. Add the potatoes and fry for 10 minutes, stirring occasionally, until golden-brown. Transfer to kitchen towel.

4.When the meat is done, remove from the pan with a slotted spoon, then skim as much fat as you can off the surface of the juices. Add the red peppers, remaining curry powder and a quarter-teaspoon of salt, and cook, stirring, on high heat for three minutes. Add the potato and spring onion, sauté for a minute, then return the meat to the pan. Add the remaining lime juice , heat up and serve at once

Brain Curry (Eid Special No-6)

Ingredients:

•   2 brain cow or mutton
•     1 onion
•     2 tomato
•     to taste salt
•     to taste red chili powder
•     1/2 tsp turmeric powder
•     1 tbsp lemon juice
•     1 tbsp garlic paste
•     2-3 tbs oil

Method:

1. first wash the brain carefully n then add it in boiling water with some garlic cloves. cinnamon stick n vinegar n gave 2-3 boils, now drain all the water n keep it aside
2. now in another pan add oil suet garlic paste add onions give them a slightly golden color add tomatoes finely chopped, add masala n fry it until the oil is separated, now add brain, add lemon juice n fry it until it’s smell is finished garnish it with green chillies, fresh coriander, i don’t have at that time so i only used green chillies

Mutton Biriyani (Eid Special no-2)

Ingredients:

1.Diced mutton 1/2 kg

2.Basmati Rice 300 gm

3.Garlic 10 gm

4.Coriander Powder 3 tsp

5.Cinnamom 5 gm

6.Green Chili 4

7.Red Chili Powder 1 tsp

8.Chopped Onion 100 gm

9.Ginger 10 gm

10.Poppy Seeds 1 tsp

11.Peppercorns and Cardamom cloves 2 each

12.Bay leaves 2

13.Curd 75 gm

14.Cooking oil 8 tbsp

15.Salt to taste

Method:

1. Marinate the mutton in curd. Roast cardamom, cinnamon and peppercorns cloves. 
2. Make a fine powder. Grind ginger, red chilies, green chilies, onions and garlic 
3. Heat oil in a pan. Add chopped onions and ground spices. 
4. Fry until onions turn golden brown. Now add meat and fry well. 
5. Add salt and remaining curd. Cook till meat becomes tender. 
6. Add the powdered spices to it. Fry remaining onions in a separate pan. 
7. Add the cloves and bay leaves. Fry well and add rice. 
8. Add the salt and double the water. 
9. Once the rice is cooked, arrange it in layers alternating the mutton and rice. 
10. Garnish with saffron and mint leaves.