Lamb Roast

Happy New Year!!!

We made this lamb roast to go with Beer as a snack for a Beer Brewing competition held at Anjan's colleagues house! Anyways we both enjoyed the lamb roast even without Beer.  :)

Ingredients:

1. Lamb, cut into small pieces - 1 kg
2. Red chili powder - 1.5 tbs
3. Coriander powder - 1.5 tbs
4. Turmeric powder - 1/2 tsp
5. Pepper powder - 1/2 tsp
6. Garlic, chopped -  1 tbs
7. Aniseed - 1 tsp
8. Cloves - 3
9. Cinnamon - 1 inch piece
10. Vinegar - 1.5 tbs
11. Ginger, chopped - 1 tsp
12. Salt to taste
13. Garlic - 3 cloves
14. Coconut oil - 2 tbs
15. Mustard seeds - 1/2 tsp
16. Button onion, sliced - 4 tbs
17. Coconut, thinly sliced and cut into small bits - 1/4 cup

Method:

1. Grind ingredients from 2 to 10 into a paste
2. Marinate meat with ground paste, ginger and salt for an hour
3. In a pressure cooker or heavy bottomed pan, cook meat with minimum water. If using pressure cooker, add only 1/4 cup of water and cook for about 4 whistles. Otherwise, use about 2 cups of water.
4. When the meat is cooked, add crushed garlic cloves and cook till gravy is thickened
5. Heat oil in another pan, splutter mustard seeds and add button onions
6. Add coconut bits to the above and cook till coconut bits are almost golden brown
7. Add the cooked meat to the above and fry it till the gravy is fully dry
8. When the meat masala starts to leave from the pan sides, remove from fire and serve hot.

Mutton Red Curry

Recipe#27 from Mrs.K.M.Mathew recipe series!

Ingredients:

1. Mutton, cut into small pieces - 1 kg
2. Chilli powder - 2 tbs
3. Coriander powder  - 1 tsp
4. Mustard seeds - 1 tsp
5. Fenugreek seeds - 1/4 tsp
6. Cumin seeds - 1/2 tsp
7. Ginger, sliced - 1 tsp
8. Garlic, chopped - 1 tsp
9. Vinegar - 1.5 tbs
10. Oil - 1/2 cup
11. Onion, finely sliced - 2 cups
12. Tomato, chopped - 250gm
13. Salt to taste

Method:

1. Grind ingredients from 2 to 8  into a fine paste
2. Heat oil in a heavy bottomed pan (I have used pressure cooker)
3. Saute onion till golden brown and add tomatoes and fry well
4. Add masala paste from step 1 and saute till oil rises to the surface
5. Add meat pieces and salt and mix well
6. Add 3 cups of hot water and cook the meat well with closed lid. If you are using pressure cooker, you need to add only 1 cup of water
7. Once meat is almost cooked, keep in low flame until the gravy is thick enough and meat is cooked well
8. Switch off the flame serve the Mutton red curry warm

Mutton Biryani

Recipe#13

Ingredients:

1. Basmati rice - 3 cups
2. Water - 12 cups
3. Salt to taste
4. Ghee - 1/2 cup
5. Onion sliced - 1/4 cup
6. Cashew nuts - 1/4 cup
7. Raisins - 1/4 cup
8. Mutton Kurma - 1 recipe

Method:

1. Boil water with salt
2. Add washed rice and cook till almost done
3. Switch off the stove and remove the extra water from rice
4. Heat ghee in a pan and fry onion  cashews and raisins and keep aside
5. Layer rice, mutton kurma and above fried items, close it with lid/aluminium foil and bake for 40 minutes at 350F Deg heat.

Mutton Kurma

Recipe#12 Mutton Kurma from Mrs.K.M.Mathews cookbook. A rich tasty Mutton Kurma which is sure to please your family and friends for any occasion.

Ingredients:

1. Mutton, cut into medium size pieces - 1 Kg
2. Hot water - 1 cup
3. Cinnamon - 2 inch piece
4. Cloves - 1 tsp
5. Cardamom - 1 tsp
6. Salt to taste
7. Oil - 1/2 cup
8. Onion sliced - 3 medium
9. Ghee/Clarified butter - 1 cup
10. Garlic paste - 2 tbs
11. Ginger paste - 2 tbs
12. Coriander powder - 1 tsp
13. Chilli powder - 1 tsp
14. Turmeric powder - 1/2 tsp
15. Aniseed - 2 tsp
16. Tomatoes, chopped - 2 medium
17. Curd - 1 cup
18. Coriander leaves, chopped - 1 cup
19. Green chilli, slit - 4
20. Cashewnuts - 1/4 cup
21. Coconut shredded - 1/2 cup
22. Lime juice - to taste

Method:

1. Trim the excess fat from mutton pieces and wash well
2. Cook mutton with ingredients from 2 to 6 in a pressure cooker. It took me 3-4 whistles to cook young mutton
3. The stock must be reduced to 1 cup.Remove from heat and keep aside. 
4. Heat oil in a pan and fry onion till golden brown and keep it aside
5. Grind ingredients from 12 to 15
6. Heat ghee in a pan and fry Ginger garlic paste till the raw smell goes
7. Then add ground masala to it and fry for a minute
8. Add tomatoes and cook it till tomatoes can be mashed
9. Add whisked curd, green chillis, fried onion, coriander leaves and mix well
10. Add cooked mutton with the stock
11. Mix well and allow to cook for 10 minutes
12. Grind soaked cashew nuts and coconut to a smooth paste
13. Add it to the curry and mix well.
14. Add lime juice and salt to taste and remove from flame

Note:

• I reduced the amount of ghee to 1/4 cup instead of 1 cup and used the left over oil from fried onion. Still it is a very oily Kurma :) But it tastes yummy

Serve hot with porotta,  chapathis or ghee rice