Some great Indian recipes
December 26, 2008
Kashmiri dum gosht
Ingredients:
½ kg mutton, 1 tbsp poppy seeds, 1 pod of garlic, 6 almonds,1 tsp peppercorns,4 cardamoms, 3 small stick of cinnamon, 1 tsp turmeric powder, ½ tsp cumin seeds, a small bunch of coriander leaves, a small piece of green papaya, a small piece of ginger, ghee for frying, salt to taste
Method:
Chop mutton into medium size pieces. Roast poppy seeds and almonds, grind to a paste. Grind the ginger and garlic together to a paste. Grind cardamom, papaya, coriander leaves and pepper with salt to taste together and grind the cinnamon and cumin seeds together. Wash the meat and pound it on a grinding stone to soften it for about 5 minutes.
Mix the ground paste of poppy seeds and almonds, ginger and garlic, pepper, cardamom and coriander leaves and cinnamon and cumin seeds together properly. Marinate all the meat pieces in this mixture for an hour.
Heat ghee in the pressure pan. Add the turmeric powder to the oil; add the meat pieces and sauté in the pressure pan for few minutes. Add 2 cups of water and pressure cook for 10-12 minutes.
Hyderabadi masala mutton
Ingredients
½ kg mutton, 2 onions, 1 ½ cups curd, ½ tsp turmeric powder, 1 ½ tsp ginger/garlic paste, 1 ½ tsp chili powder, 1 tsp garam masala, ½ cup ghee, salt to taste
Method:
Cut meat into medium size pieces and wash. Slice onions. Add the turmeric to the curd and churn it.
Heat ghee in the pressure Pan., add onions and sauté till brown. Add meat and cook till well browned. Keep stirring it constantly to make sure that the meat does not burn.
Stir and cook till the ghee separates. Add salt and 1 ½ cups of water, pressure cook for about 10-12 minutes.
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