MUTTON-BADAM KORMA


This is a flavourful rich korma suited to serve with any dish like rotis or any type of rice.Blended with roasted

almonds,coconut,and coriander after cooking the meat tender with spices it brings out a splendid flavour.

Easy and quick method…so do try and post in your comments !

INGREDIENTS

500 gm meat

1 tsp turmeric

1 tsp chilli powder

2 tsp coriander powder

1 tsp garam masala

10 almonds +1/2 cup coconut roasted lightly

3-4 green chillies

few coriander leaves

very light tamarind extract 1 cup

1-2 onions chopped

3 tbsp ghee +coconut oil

whole spices (cinnamon,clove,cardamon,1 black cardamon,1mace,)

METHOD

First add whole spices, chilli powder, coriander powder, tamarind extract, garam masala powderand meat into a

pressure cooker, and cook till meat is tender .(4-5 whistles).

Grind the almonds,coconut,green chilli, and coriander to a paste, and set aside.

Once the steam from the pressure has released on its own, heat oil in another pan and add the onions.

Once the onion turns brown add the cooked meat and the ground paste and cook till thick .

QUAIL GINGER MASALA


Quail or kaada (Tamil) is a small bird with low cholesterol levels and high health benefits.

Even though they are small in size, they are comparatively rich in proteins similar to other animals.

They are a good source of iron,vitaminB6,VitaminB3 and zinc.

Today’s recipe is a masala with lots of ginger, slightly sweetened.

Before adding the meat to the masala it is slightly tossed in oil to seal its juices.Cooking freshly cleaned

meat is best, but if you have no option of getting fresh meat, thaw the meat well before you cook .

Now to the recipe

INGREDIENTS

5-6 quails cleaned and cut into 2

For the marinade

1 tsp chilli powder

1 tsp ginger-garlic paste

2-3 tbsp curd

juice of 1 lemon

salt

For the masala

2-3 onions chopped fine

2-3 tomatoes

1-2 tsp kashmiri chilli powder

1/2 tsp garam masala powder

1 tsp saunf /fennel seeds

2 tsp cummin seeds

3 inch piece ginger

1 tbsp jaggery or sugar

1 tsp coarsely ground pepper

salt to taste

gingerly oil or coconut oil 3/4 cup

curry leaves

METHOD

First marinade the meat for minimum 20-30 minutes.

Grind the tomatoes, ginger ,saunf, and cummin seeds and set aside.

Heat oil in a thick kadai or wok and drop in the cut meat.(do not discard the marinated masala).

Fry the meat till the colour changes and set aside.

Remove half of the oil and add the onions with salt and sugar.

Saute till onion turns light brown.

Next add the Kashmiri chilli powder, the ground paste, and cook till oil separates and tomato is well

blended and mushy.

Now add the fried meat and the remaining marinated masala and cook till the masala coats the meat

well.(Quail meat cooks quick ).

Add the pepper powder and curry leaves and remove from fire.

ROASTED COCONUT-MEAT FRY


This dish can be prepared with any meat.This is a side dish recipe for any meal.

Roasted coconut always makes any dish special and the key ingredient to this recipe is coconut.

First you have to cook the meat in a pressure cooker till tender,and then blend in with the ground paste

with oil or ghee added at intervals and cook till thick and brown.

Now to the recipe..

INGREDIENTS

500 gm meat cut into 1inch pieces

2 inch piece ginger chopped

1/2 cup coconut

4-5 cloves garlic

2 onions sliced and fried brown/ready made fried onions 1/2 cup

1 tsp chilli powder

1 tsp kashmiri chilli powder

1 tbsp coriander powder

1 tbsp cummin seed powder

1 stick cinammon

2 tbsp tamarind extract or vinegar

2 tsp sugar

salt to taste

few curry leaves

coconut oil /ghee/butter

METHOD

First cook the meat and ginger with 1 cup water till tender.

Separate the stock and meat.

Roast the coconut and garlic in little oil till brown not burnt.

Grind the coconut mixture and the fried onions to a paste.

Now add 2-3 tbsp of any oil you are using and add the remaining spices in the list with the meat and toss

till you see the meat change colour (5-7 minutes).

Next add the coconut onion paste and cook for a further10 minutes on medium flame.

Add a little stock (1/2 cup )and a little oil (1-2 tsp)and keep roasting till you get a nice brown mixture.

(REMAINING STOCK CAN BE USED TO MAKE A SOUP OR ANY OTHER DISH)

CARAMELISED MEAT ROAST RICE


This rice recipe is an innovation by me. The amusing part was …only after a day I was able to decide the

title to this dish.

It’s not like blowing my own trumpet, the only thing I could say about this recipe is that it was an excellent

dish, served for a Sunday lunch.

You have to cook the rice in coconut milk with mint separately, and the roasting of the meat with lots of

onions separately. Then pour the curry in the centre of the rice and allow a little heat (optional)for just

2-3 minutes and serve.A salad accompanied is good to serve with.

I used 2 pressure cookers to cook the rice and the meat.Chicken,mutton or any meat can be used to

make this rice.

If you are using chicken,i would suggest to partially fry and then add to the caramelised onions.

Do try this recipe and post in your comments and how you liked it.

To the reciep

INGREDIENTS

For the rice (serves 4)

200-250 gm basmati rice/seeraga samba rice soaked for minimum 10 minutes

1 onion chopped

2-3 green chillies slit

a handful of mint leaves

whole spices (2 inch cinnamon,4-5 cloves,4-5 cardamons,10 peppercorns,1 tsp saunf)

1 tsp ginger-garlic paste

1/4 tsp turmeric

3 -4 cups coconut milk (1st +2nd extract)

Lemon grass 1 piece (optional)

3 tbsp coconut oil +ghee or butter mixed

METHOD

Heat oil in a thick bottomed pot or pressure pan ,add the whole spice, lemon grass and onions and saute

till onion turns brown.

Next add the soaked and strained rice and sauce for 5 minutes.

Add the rest of the ingredients except coconut milk and saute for another 5 minutes.

Add coconut milk (1 inch above rice level ),salt to taste and cook on a low flame till done and remove

from fire.

For the meat masala

Ingredients

400 gm boneless meat preferably or your choice

4-5 big onions sliced fine

2 pieces cinnamon

1 tsp red chilli powder

2 tsp sugar

1/2 tsp pepper (to be added at the final stage)

1 tomato (coarsely ground )

1 tsp cummin powder

1 tsp garam masala powder

1-2 potatoes quarters (optional)

2 tbsp vinegar

few coriander leaves , 2 green chillies,7-8 almonds ground to a paste

extract of 1/2 lime

salt to taste

3 tbsp coconut oil

METHOD

Heat oil in a pressure cooker, and add the cinnamon,onions. Allow the onions to brown.

Next add the sugar, chilli powder and all the ingredients except pepper .

Mix well,and pressure cook for 5-6 whistles.

The meat should be tender and the curry should be thick .(no water should be added).

Arrange the curry in the centre and sprinkle pepper .Cook covered for 2 seconds (cooking again is

optional ).

Garnish with coriander leaves.Ghee fried cashews, fried onions and raisins may be added to serve.

ACHARI MUTTON CHOPS


Mutton chops bring out an exquisite flavour,be

it a curry,biriyani,side dishes or starters.

The trick is that the meat has to be cooked in a

pressure cooker,to enjoy the perfection of the

tender meat .

This dish can be served as a side dish or as a

starter.Good to go with any meal.

This dish has to be prepared with ‘Achari

masala’ which is easily available in all Indian

stores.

To the recipe now

INGREDIENTS

500gm mutton chops

2-3 onions chopped

2 tomatoes puréed

1 tbsp ginger-garlic paste

Few peppercorns

1/4 cup curd

3 tbsp achari masala

1 tsp sugar

1/2 tsp garam masala

4 tbsp oil/ghee/butter

Curry leaves ( optional)

Salt to taste

METHOD

•Cook the chops in a pressure cooker,with

peppercorns,half the ginger-garlic paste1/2 cup

water to 8-10 whistles.

•Separate the stock and the meat .

• Heat the oil,and cook the onions till light

brown.

•Add the tomato purée with the rest of the

ingredients except the cooked meat and cook

till mixture is thick.

•Now add the cooked chops,and cook till well

blended.

• Add stock and cook till thick .

• Garnish with coriander leaves/ curry leaves/

dried methi leaves,

Variation: You could dip the dry cooked

chops in beaten egg add cook on a grill or

tawa.

BAKED PALAK MEAT CAPSICUM


Capsicum baked or grilled is a favourite in my

home menu.

I have posted recipes of stuffed capsicum

before,but this create is a fusioned one.

The filling was a kebab filling with

palak,and the top had a cubed cheese and

breadcrumbs.

You can use any meat for the filling .The cheese

can be your choice too.

To the recipe now

INGREDIENTS

Capsicum cut into half,seeds removed and

smeared with a little oil and salt inside

For the filling

200 gm meat

A handful of gram dal

1 inch piece ginger

3-4 cloves garlic

1 tbsp coriander seeds

1 tsp peppercorns

1 tsp cumin seeds

1 inch piece cinnamon

3-4 cloves

1/4 piece nutmeg

1/2-3/4 cup water

Salt to taste

METHOD

Put all the ingredients in a pan,and cook till dry.


For the spinach paste

A handful of Palak/spinach leaves

2-3 green chillies

•Few cheese cubes to fill in the centre

•1 beaten egg or flour mixed in water to

brush the tops

Breadcrumbs

Grind the Palak leaves and green chillies with

the meat coarsely,and stuff into the prepared

capsicum.

Press in the cheese cubes in the centre of each

stuffed capsicum .

Egg wash,and sprinkle breadcrumbs on the top.

Bake in a 180C oven for 20-25 minutes.

Note:Excluding the capsicum ,the recipe can be used to make Palak meat kebab . You could shallow fry,or deep fry .

BAO BUNS (2 types of fillings)


Bao buns or steamed buns are extracts from

the Chinese cuisine.

Steamed buns can be stuffed with savoury and

sweet fillings .Check link …

https://calinskitchen.wordpress.com/2018/11/20/steamed-buns/?preview=true

This dough recipe is the same as in the link .( click link above for dough recipe )

Just including variations of the filling .This bao

bun has to flattened and shaped like a

semicircle ,steamed with a tiny parchment

paper in between the folds , or cut after

steaming and the filling placed inside .

I love making these buns, for the texture and

taste .

The first variation is a Spiced Paneer Bao

This needs no recipe . Whatever spicy chilli

sauce you have,can be tossed in with the

paneer and used as stuffing,with a little

vegetables of your choice .

2.Used the ‘Caramelised onion and meat

bilimbi pickle for the second variation.

https://calinskitchen.wordpress.com/2020/11/14/caramelised-onionmeat-bilimbi-pickle/?preview=true

Both were awesome !Do try and post in your

valuable feedback!

CARAMELISED ONION,MEAT +BILIMBI PICKLE


The bilimbi fruit is a sour fruit , which could be

used as a substitute for tamarind or tomato.

This fruit is commonly found in South- East

Asian countries,like Indonesia,Malaysia

Sri -Lanka and India.

My routine in the mornings is,to stroll around

my terrace garden,after coffee.

I have a year old bilimbi plant which produces

only few fruits.

Due to rains,I couldn’t go up the terrace for 2

days.

Today I went to grab a few mint leaves,and

unexpectedly ,I saw 2 bunches of the fruit .

You can never express the joy of plucking the

produce from your garden, whether it be a

flower, fruit or herbs.

Happily I plucked them,and thought to make

Seeni sambol ( caramelised onions spiced).

That minute I decided to add meat and make

something like a pickle .Tried a small quantity,

as I have never tried bilimbi in a pickle.

Purely my idea and innovation,trust me it was

excellent. This can be used as a filling for buns

or wraps or served with rice.

Do try this recipe and post in your comments!

I made this with mutton.You could try with any

other meat .

To the recipe now

INGREDIENTS

3-4 big onions sliced fine

10 bilimbi fruits sliced

1-2 inch cinnamon sticks

1-2 tbsp chilli powder

1 cup mutton cut into small pieces

1/4 tsp pepper

1/2 tsp cumin powder

1 tbsp sugar

2-3 tbsp vinegar

Salt to taste

1/4 cup sesame oil

To marinade meat : 1/4 tsp turmeric,1 tsp chilli powder,salt

METHOD

•First mix 1/4 tsp turmeric,1 tsp chilli powder

salt and marinade the meat .

•Heat oil,and fry the meat pieces till golden

brown,and set aside.

•Add the onions ,cinnamon,salt into the same

oil,and sauté till golden brown.Add the bilimbi.

•Add the sugar and chilli powder,and cook for

another 5 minutes.

•Add the roasted meat and the rest of the

ingredients and mix well .

•Remove from fire,and allow to cool.

•Store in sterilised glass bottles.

PEPPER CHICKEN PALANDY


Chicken palandy recipe is extracted from the

Lankan cuisines.Today’s recipe is my version of

the same .

Check my previous post of another version-https://calinskitchen.com/2020/05/28/chicken-palandy/

This recipe is made with strips of chicken fried/

grilled/baked.

You can transform leftover chicken,to an

amazing dish like this .

This dish can be used for wraps,kothu parota,

or served as a side dish with rotis and rice.

Tip : Whenever you make any stir fry pepper dishes ,always add the coarse pepper powder at the end.

To the recipe now

INGREDIENTS

400-500 gm chicken strips marinaded in 1 tsp chilli powder and salt

2-3 sliced onions

2 green chillies slit

1 tsp minced garlic

1 tsp chilli flakes

1 tsp cumin seed powder

1 tbsp coarsely ground pepper powder

1 tbsp curd

1 tsp vinegar/ lime

Few curry leaves

1 stick cinnamon

2-3 eggs

Oil for frying

Salt to taste

METHOD

Fry the marinaded chicken till golden brown

and set aside.

Take 2-3 tbsp from the fried oil and heat.

Fry the onions,with cinnamon till light brown .

Add garlic,green chillies,and the rest of the

ingredients except pepper and eggs.

Shove the chicken to a side and add eggs to the

other side.

Now mix all together ,and lastly add the pepper

powder.

Remove from fire .

CHICKEN SHAWARMA WITH WHEAT FLOUR WRAP


Shawarma is a middle eastern dish which is

similar to a frankie.

Ideal for a lunchbox,or anytime snack or meal.

I tried the wrap with pure wheat flour ,and

amazingly there seemed to be no difference at

all.

The filling was made with stir fried chicken

and leeks.Took a small portion of the cooked

chicken,and shredded to add to the taste.

For the garlicky mayonnaise I made a vegan

mayo, which I found on the Internet .

That was absolutely delicious with ground

cashewnuts,and no one knew it was made with

cashews,till I revealed.😀

You could add pickled vegetables with the

filling.I added finely sliced red cabbage,onions ,

tomatoes tossed with salt.You could add lettuce

or any accompaniment you prefer .

Recipe for the filling can be your preference,

roast,grilled,or stir fried meat .

Now to my version of home made shawarma!

INGREDIENTS

For the wheat flour wrap

2-3 cups of wheat flour

1/2 tsp baking powder

2 tbsp oil

Warm water

Salt to taste

Method

Bind all the ingredients together to make a firm

dough ( not very soft).

Set aside for minimum 30 minutes.

Roll out into circles, and cook both sides.

For the chicken and leek filling

250 gm boneless chicken cut into small pieces

2 leeks cut fine ( wash under running water)

1 green chilli chopped

1 tomato puréed coarsely

1 tsp chilli powder

1/2 tsp cumin powder

1 tsp vinegar/lime

Salt to taste

1 tsp ginger-garlic paste

1 tsp tomato ketchup

1/4 tsp pepper powder

Ghee /butter

Method

Heat ghee, and add the tomato,ginger garlic

paste,and sauté for 5 minutes.

Next add the chicken with the rest of the

ingredients and roast till semi dry .

Take a little of the chicken and lightly pulse in a

mixer for 1 minute. ( shredded)and mix in with

the chicken mixture and set aside .

For the vegan cashew mayonnaise

1 cup cashew nuts ( whole )

4 -5 cloves garlic

1/4 cup water/ milk

1 tsp Apple cider vinegar/ 1 tbsp lemon juice

salt to taste ( pink )

A pinch of pepper powder ( white)

1/2 tsp mustard powder ( optional)

Method

Grind all this to a creamy fine paste and set

aside.

Vegetables

Adding vegetables is your preference.

Cut few onion rings,tomato (seeds removed),

and red cabbage fine .

Add salt and lime juice to taste and mix well.

Set aside .

If you have ready made pickled vegetables ,it’s

very easy 😊

Now for the wrap

The addition of potato wedges,lettuce,…is based

on your preference and availability.

Take the cooked bread spread a layer of

chicken .

Drizzle mayonnaise .

Add the pickled vegetables ….and roll to a wrap.

Note: Ready made Pita bread can be used.

MUTTON YAKHNI PULAO


This is a rice with a wonderful flavour,cooked

in the broth of the meat .

First the meat has to be cooked in such a way

the meat falls off the bone. ( about 7 whistles ),

with spices tied in a Muslim cloth ( Potli).

Well,I tried without the potli method first,and I

have to admit that the potli method is best .

Chops or mutton with bones work well with

this recipe .

So let’s move to the recipe now

INGREDIENTS

400-500 gm mutton ( goat /lamb)

Spices to tie in the muslin cloth ( potli)

1 big onion quartered

2 tbsp coriander seeds

1/2 of a nutmeg

1 piece mace

1 black elaichi ( black cardamon)

1 stick cinnamon

7 cloves

1 tbsp saunf

2 bay leaves

To add to the meat for cooking

1 onion quartered

1 whole garlic ( without removing pods or

peels )

5-6 green chillies

3-4 1 inch pieces ginger

1 tbsp peppercorns

1 tsp salt

First step

Tie the spices and add to the washed meat.

Add the other ingredients listed for cooking .

Add 1 cup water and pressure cook ( 7 whistles)

Allow steam to release on its own.

Separate the meat from the broth.

Discard the potli of spices.

Press out the cooked garlic into the broth ( optional)

Second step and final step

400- 500 fine basmati rice washed and soaked

for minimum 20 minutes.

2 onions finely chopped

1 tbsp ginger garlic paste

7 slit green chillies

Whole spices ( 3 cardamons, 3 cloves ,1 piece

cinnamon,1 tbsp cumin seeds,1 tsp saunf)

1 tomato chopped

1 cup curd

4-5 tbsp oil

Few saffron strands mixed in water

Salt to taste

METHOD

•Heat the oil,add sliced onions and sauté till

onions are brown . Remove and set aside.

•Add whole spices to the same oil and add

green chillies ,ginger garlic paste and tomato .

•Add the cooked mutton pieces only,and sauté

till well blended,and the meat is slightly

roasted.

•Now mix in fried onions.

•Add curd and mix well.

•Add the soaked rice and the broth . The broth

should be 1 inch above rice level . If needed

add water to that level,and cook on a low flame

for 15 to 20 minutes .

•Sprinkle kesar ( saffron water).

•Cover the lid with a cloth and cook if possible,

till done .

•Serve with any stir fried curries and raita !

MEAT BALLS IN GINGER SAUCE


A good dish fit for any menu or a filling for a

wrap .

This is made with minced meat,a handful of

wheat flour and finely chopped cabbage.

Cabbage can be replaced with bokchoy,leeks or

even finely chopped palak(spinach).

Let’s get into the recipe right away!

Any meat can be used to make this recipe.

INGREDIENTS

250 gm minced meat

1/2 cup wheat flour

1 cup finely cut cabbage

1 tsp pepper powder

1 tsp fennel seeds

Salt to taste

Oil to fry

For the sauce

2 inch piece ginger ground

1 big onion chopped

2 tomatoes puréed

1/2 cup tomato sauce

1 tsp sugar

1/4 cup vinegar

1 piece cinnamon

1 tsp chilli powder

1/2 tsp Kashmiri chilli powder ( for colour)

Salt to taste

1 heaped tsp cornflour mixed in half cup water

To garnish

2 green chilli strips

Spring onion

METHOD

First bind the ingredients listed for meat balls,

and fry in oil till golden brown ( deep / shallow

fry) and set aside

For the sauce

Take 2 tbsp from the fried oil and heat .

Add cinnamon,cut onions,salt and sauté till

onion is brown.

Next add the ginger,tomato purée,chilli powder

sugar and cook for 5 minutes on high heat .

Add the remaining ingredients excluding green

chillies .

Add cornflour mix and cook .Once it reaches a

boil ,add the fried meat balls,and cook on a

slow flame for 5 minutes .

Garnish with green chillies and spring onions .

CHICKEN STEW


This is a dish which can be served with fried

rice,noodles,pulao ,yellow rice ,or just plain

rice .

The chicken is fried in butter,and then added to

the saucy mixture.

Less on effort but flavourful with vegetables .

Do try this easy recipe and post in your

comments!

INGREDIENTS

To marinade the chicken

1 tbsp chilli powder

salt

Butter to shallow fry

500 gm chicken

1-2 carrots ( strips or roundels)

1 -2 potatoes cut into strips

1 onion cut

1 small tomato

1-2 green chillies / capsicums cut into strips

1 tsp coarse ginger- garlic paste

1 tsp chilli powder

1/2 tsp chilli flakes

1/4 cup vinegar

1 tsp sugar

1 piece cinnamon

1 tsp pepper powder

1 heaped tbsp flour

2 dry chillies

2 tbsp oil

Salt to taste

METHOD

•Fry the marinaded chicken in butter till

browned on the outer.

•Remove and set aside

•In the same pan add oil ,and when it’s hot add

flour and dry chillies .

•When you see the flour turning brown add

onions with cinnamon , and rest of the

vegetables and mix well.

•Add chilli powders vinegar and mix .

•Add water and when it reaches a boil, add the

fried chicken pieces and cook for 10 minutes

on simmer mode .

•Sprinkle pepper and remove from fire.

SHREDDED LAMB BRUSCHETTA


Whenever I cook any meat I reserve some in

the fridge for dishes like this .This time I found

quantity of meat was less compared to the

bread I wanted to make ( lockdown blues).

So checked the fridge for combinations and

picked up the pre-soaked channa / chick peas.

That was a satisfying combination and tasty too

A quick breakfast,dinner ,or a snack at tea .

Kids will love crunchy dishes like this ,so do try

this recipe and post in your comments!

Moving to the quick recipe now

INGREDIENTS

Bread slices

200 gm meat

1/2 cup chick peas ( soaked)

Few pieces of cut leeks / spring onions

1-2 tbsp chilli paste

1/4 tsp pepper powder

Salt to taste

Butter

METHOD

•Cook the meat till it changes colour.

•Take the meat out and mince it with the chick

peas in a mixer. ( coarse mixture)

•Mix in the rest of the ingredients

•Spread butter on the slices of bread on one only.

•Spread the minced mixture on the bread slices

and bake in a preheated oven (200C) for 10

minutes.

•Remove from oven .Drizzle tomato sauce and

serve.

Variations:

You can add grated cheese before baking too.

Adding Palak is another variation.

CURRIED NOODLES(with leftover curry)


This is made with left over mutton curry ,and

the taste was amazing .You have to pick the

remaining pieces of meat ,fry in butter and add

in the making of noodles with a little curry

( like kothu).

The same process may be followed in the

making of ‘ kothu parota’+or string hopper

kothu.

To the recipe now

INGREDIENTS

400 -500 gm noodles

1-2 carrots

Few beans cut

A small piece of cabbage

Few spring onions/ leeks

1 cup leftover curry

Leftover meat fried in a little butter separately.

2-3tbsp butter

Salt to taste

1/2 tsp chilli powder/ pepper powder

( optional )

3-4 eggs scrambled separately

METHOD

Cook the noodles ( directions in the packet you

are using ) , drain and set aside .

Heat butter in a wok,and add the vegetables

with salt.

Toss for 5 minutes ,add the fried meat and the

curry .Once it reaches a boil ,add in the cooked

noodles and mix well.

Add scrambled eggs and serve hot .

( I made this with the mutton curry in my previous post😋)

MUTTON CURRY


This curry is made with the ‘Mussalam Raan

recipe . 3 types of grinding,but worth the effort.

For tenderising raw papaya is used, and the

meat was very soft and melt in mouth.

So do try this awesome recipe for rices,or any

type of rotis,and do share your experiences.

If possible try making the raan too!

INGREDIENTS

1 kg mutton

1 cup curd

3 tbsp.ghee

1/2 lime

Salt

Pastes to be ground


1 tbsp coriander seeds,10-12 red dry chillies,

1 tbsp poppy seeds (white khus khus),2 cloves,3

cardamons,1 tsp black pepper seeds,curry

leaves,1 inch piece cinnamon,saffron (optional)

Lightly roast for 2 minutes and grind to a paste.


1/4 coconut cut into pieces,handful of

almonds,2-3 tbsp raisins


10 cloves garlic,1 inch piece ginger,a small

piece of raw papaya


METHOD

Grind all the three pastes separately and set

aside.

Mix curd and salt into the ginger-garlic paste

and mix in with the meat.

Heat ghee in a pressure cooker.

Add onions and sauté till brown .

Add the other pastes with the marinated meat .

Add a little water and allow to cook in its juices

for 3-5 whistles.Allow steam to release on its

own .Sprinkle methi leaves if you like and

serve.

NOTE

If you are trying the raan recipe ,apply all the

masalas and cook on a slow fire covered with

coals on top . If needed use more ghee.

Raan -Whole leg of mutton , made slits,masalas

applied and slow cooked till tender and brown.