KABULI GOSHT PULAO

Mutton - 1 kg
peppercorns - 1 tbsp
cinnamon - 1 large stick
cloves - 5
ghee - 2 tbsp
salt
water
pressure cook the above till mutton is cooked,
strain and take only the mutton pieces, also reserve the stock.

oil - 5 tbsp
garlic - 1 tbsp, minced
basmati rice - 500 gms, soaked

powder the following:
whole cardamom - 2
cinnamon - 1
cloves - 4
cumin seeds - 1 tsp
corinader seeds - 1 tsp
peppercorns - 10

1. heat oil and add the garlic, when brown add the cooked mutton pieces. put in the powdered spices.
2. add stock and water .
( rice and liquid in the ratio 1 : 2)
3. when water boils add needed salt and rice.
4. simmer, then cover and dum cook till rice is done.
5. garnish with golden browned onions and chopped mint leaves and serve hot.

EASY MUTTON FRY

Boneless mutton - 500 gms
marinade:
yogurt - 1 tbsp
salt
pepper - 1 tsp
turmeric - a pinch
chilli powder - 1 tsp
garam masala - 1/4 tsp
ginger - 1 tsp
garlic - 1 tsp

1. marinate the mutton for 30 minutes and then pressure cook with little water.
2. simmer and dry any remaining water.
3. add a tbsp or more of oil to it and fry it till crispy.
4. garnish with chopped coriander.
5. lemon juice may be drizzled before serving.

MUTTON KABABS

750 g - boneless mutton pieces
hot cooked rice
1/3 cup - soy sauce
2 tbsp - vegetable oil
1 tbsp - brown sugar
1 - garlic clove, minced
1 tsp - ground ginger
1 tsp - seasoned salt
12 - whole fresh mushrooms
1 - large green bell pepper, cut into 1 1/2 inch pieces
1 - large onion, cut into wedges
12 - cherry tomatoes
In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well.Pour half of the marinade into a large resealable plastic bag or shallow glass container; add beef and turn to coat. Seal or cover; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade. Drain the meat, discarding the marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper, onion and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8 to 10 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well done, 170 degrees F).
Serve meat and vegetables over rice if desired.

MUTTON CURRY

1 Kg Mutton (tender or Lamb), cubed, cleant and washed
1/2Kg Ashgourd, cleant, cubed and washed
2 Medium Onions (Sliced finely)
Oil for tempering
Salt to Taste
1 Coconut (grated for coconut milk)

For Wet Ground Masala: (all ingredients to be dry roasted on tawa or girdle)


1 Tblsp Coconut
1 Tsp Cummin Seeds
1 Tsp Mustard Seeds
1 small onion - chopped
Marble sized ball of tamarind
3/4Tsp Turmeric Powder
8 Garlic Cloves
4 Cloves
6-7 Pepper Corns
11/2 inch cinnamon stick
8 Madras Chillies
10 Kashmir Chillies
1/2Tsp Aniseed
1 Tsp Poppy Seeds (Khus Khus)


For Coconut Milk:

Grind the coconut in 2 cups of warm water.
Strain in muslin cloth and extract 11/2 cups of thick coconut milk.
Take the remains of the coconut and add 4 cups of warm water and grind once again.
Strain in muslin cloth to extract 3 cups of thin coconut milk.
Set aside thick and thin coconut milk separately.

Heat Oil. Add sliced onions and fry till they turn golden brown.Add wet ground masala and fry till oil leaves the sides of the fried masala. This will take approx 10 minutes.Add mutton pieces and stir-fry with the masala for around minutes.
Add the thin coconut milk, cover and simmer on medium flame for 15 minutes. Add the ashgourd and simmer once again for 15 minutes or just about when the meat is cooked and ashgourd is almost cooked. Check the salt. At last just add the thick coconut milk and simmer on low fire for 20 minutes more. Serve hot with neer dosas or rice.

MUTTON BAFTA

1/4 kg mutton pieces
8-10 dried kashmiri chillies
1/2 tsp cummin seeds
12 peppercorns
3 cloves garlic
1/2 inch piece ginger
1 tsp turmeric powder
2 onions, chopped
2 big tomatoes, skinned and chopped
1 tsp sugar
Salt to taste
Half cup of water in which tamarind has been dissolved
Vinegar to taste

Grind together the chillies, cummin, peppercorns, garlic and ginger.Mix in the turmeric.Fry the onions till light brown.Add the tomato and stir a bit. Add mutton Fry for a minute.Add the masala and tamarind Cover and cook until mutton is cooked (approx 1 hour till meat is tender). Add water whenever required Add sugar and vinegar Pressure cook again for one whistle after adding required water Garnish with coriander leaves. Serve hot

CHICKEN ROLL UPS

4 boneless & skinless chicken breasts, pounded thin
Cream cheese
Garlic powder
Parsley
Chives
8 slices bacon

Spread a layer of cream cheese on the inside of the chicken breast. Season to taste
with garlic, parsley and chives. Roll up, starting with the smallest end. Wrap 2 slices of bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or until done. Broil last 5 minutes to brown bacon.

CHICKEN CUTLETS

Chicken, cutlets or pieces,whatever
Swiss or muenster cheese
1 can cream of chicken soup
1/2 can water
1 pkg. stuffing mix
Butter or margarine

Place chicken cutlets or portions of chicken breasts in pan. Place layer of Swiss or
muenster cheese on top. Add 1 can of cream of chicken soup, diluted with 1/2 can of
water. Pour over the chicken and cheese. Put dry stuffing mix on top (followed by
seasoning mix, if separated package). Dot with butter or margarine. Bake 45 minutes
at 325 degrees.