Recipes

admin December 25th, 2009

Tasty Mutton Korma

Another Korma recipe. Mutton is used in this one. For all the red meat lovers here’s a spicy and rich dish to tantalize your taste buds. You can also use Lamb or beef depending on what you like. I personally use mutton for most of my red meat treats. It is less gamey than the rest.

Ingredients-

1 kg Boneless Mutton

100gm Cashew (grinded with little water to form a smooth patse)

20 gms Poppy Seeds (Khuskhus)

1 medium sliced tomato

1 medium sliced onion

1 Cardamom, 2 Cloves, mace

1 tsp Cumin Seeds

2 tbsp ginger garlic paste

Red Chili Powder

Fresh Cream

1 tsp  Kevra water (screwpine flower water )

1 tsp slivered almonds

Heat oil in pressure cooker and add  onions and 1 cardamom, 2 cloves, mace, 1 tsp cumin Seeds. Add ginger garlic paste when onions turn pink. Add tomatoes and mutton. Add Khuskhus and cashew  paste and let mutton simmer for some time. Shut the lid of the pressure cooker and let it cook on dim flame for 30 minutes after the whistle. After it gets cooled add the Kevra water and garnish with almonds.

Tags: Exotic, Indian, Korma, Mughlai, Muslim, Mutton, Pakistani, Spicy

• Mughlai , Non Vegetarian
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admin December 24th, 2009

Shami Kabab is such a favorite choice of kabab in my family as swell as other Indian-Muslim homes. This kabab goes way back in the day when Syria was a prominent cultural and trade center. Infact, Syria is called Sham in Arabic,hence, the name Shami Kabab. Many people are scared to try making it on their own for the first time because it can seem a little complicated. But, this quick and efficient recipe begs to differ.

Syrian Shami Kabab

Ingredients-

1 kg washed and drained Qeema (Mutton Minced Meat)

250 gms Chana Daal (type of pulses)

5 Dried Red Chili

2 whole garlic

2 Chopped Onions

2 Kormas

2 Bay Leaves

2 Cloves

1 Cinnamon

1 tbsp salt

1 inch ginger

1 tsp Cumin Seeds

1Potato to add to quantity (makes no big difference in taste or texture)

1 Onion

1 tbsp Kevra Water

1 tbsp Fennel Seeds

2-3 Green Chilies

2 Eggs

Bunch of Coriander and mint (summers)

Add all of the above and ½ cup water in cooker and cook on dim for 20 mins after 1 whistle. Cool gradually and get rid of extra water over the flame and an open lid.

Pick out the kadha masala (whole spices) as they will not be able to blend in a food processor

Blend the rest in a food processor. You might want to do  this in parts depending on the size of your food processor.

Fry onion and fennel Seeds (saunf).

Take off flame and mix this with grinded kebab.

Add chopped chilies and coriander and mint. Add eggs Kevra and make tikki (small patty)

Store in freezer and when needed, shallow fry.

Tags: Add new tag, Arab, Delicious, Easy, Indian, Kabab, Minced Meat, Muslim, Mutton Qeema, Syrian

• Non Vegetarian
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