Mutton Fry / Lamb Fry (type 2)

 


Ingredients:-

Lamb / Goat -1 lbs
Onions-2 nos (chopped)
Ginger-Garlic Past-1 tbsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Red Chillies powder-1 tsp
Curry leaves-few
Cumin seeds-1 tsp
Green Chillies- 4 nos
Turmeric powder-1 tsp
Peppercorns-8 pieces
Garlic-4 pieces
Coriander leaves- 2 tbsp
 Salt to taste
Oil-1 tbsp
Butter-1 tsp

Whole Garam Masalas:-

Cardamom-2 nos
Cinnamon-1 nos
Cloves-2 nos
Bay leaves-3 nos

Method:-





In a pressure cooker  add some oil and when oil is hot add garam masala.When its sputters add chopped onions fry for 5 minutes (we wont have to brown the onions).

Add turmeric powder,ginger-garlic fry for 2 minutes.

Add clean cubes of lamb and salt  fry for 4 minutes.Add little  water to it and cover the lid and cook until mutton is done.Make sure your mutton is fully cooked as we are not going to cook this lamb in a gravy or anything.

Take some garlic,little bit of cumin seeds and peppercorns make into paste.

Heat butter in a separate pan ,add the grounded paste fry for 5 seconds add green chillies and curry leaves.


Add red chilli powder,cumin powder,coriander powder fry for 2 minutes. Now add the cooked mutton and coriander leaves mix well, fry till the water evaporate the moisture.Continue frying ,stirring in between until it turns brown. add  the chopped coriander to garnish and add little lime juice to it.




Serve with rice or rotis...
 
 
 

Mutton Kheema Cutlets / Suffed Kheema Chops

Ingredients:-

For Stuffing:-

Minced Mutton or chicken - 1/2 lb
Onions-2 nos Small size (chopped)
Ginger-Garlic Paste - 1 tbsp
Turmeric powder-1 tsp
Red chilli powder-1 tbsp
Garam masala powder-1 tsp
Salt to taste
Oil-1 tbsp
Water-1 cup
coriander leaves-1 tbsp


For Outer Layer:-


Potatoes-3 nos
Bread Slice-1 or 2 nos
Red chilli powder-1/2 tsp
Turmeric powder-1/2 tsp
Ginger/Garlic paste-2 tsp
Salt to taste
Coriander leaves -2 tsp Chopped


To coat the Cutlets:-

Egg-1 no
Bread Crumbs-1/2 cup
Sooji-1/2 cup



Oil for deep frying



Method:-


To make Filling:

Wash the minced  meat well in a fine strainer so that the blood drains off.

In a pressure cooker  and heat it on full flame.Put oil in the cooker wait until it heats up.Then add onions fry for 5 to 8 minutes.
Now add ginger/garlic paste saute for 3 minutes.Now add the minced mutton mix well.
Add turmeric powder,red chilli powder,garam masala powder and salt to it.Saute for  5 to 7 minutes.Add 1 cup of water mix well.
Cover the lid and put on the whistle.Pressure cook for 4 whistles.
Once the pressure is off,open the cooker and add coriander leaves,then cook till the water is evaporates.Kheema should be dry.

When kheema is cools down make a small size balls  and keep it aside.
to make outer layer:-


Pressure cook potatoes for 3 whistles until they are soft.Peel the skin and mash them nicely while they are still warm.
Add red chili powder,turmeric powder,ginger/garlic paste,salt and coriander leaves. mix well.
Dip the bread slice in water and remove it immediately and squeeze out the water thoroughly and add it to the mashed potato. mix together like a dough.

To make cutlets:-


Beat egg in a bowl and keep it aside.
Grease your palms and take a big lemon sized ball of potato dough and flatten it a bit and stuff it with kheema ball and seal it from all sides and flatten it to a round shaped patty.

Repeat the process until you make all the patties.

Heat enough oil in a pan to deep fry.

Dip the patties in a egg mixture and immediately roll them in a bowl the bread crumbs and turn the patty to coat it with the bread crumbs on all sides evenly.Or

U can dip in a sooji .

Drop the cutlets carefully into hot oil and fry till golden brown.

Serve hot with tomato sauce or chutney of your choice.

Keema Aloo Methi / Lamb with Potatoes and Fenugreek

Ingredients:-

Minced Lamb / Keema / Qimah -1 lb
Onions-3 nos(chopped)
Green Chillies-4 nos(slit in half lengthwise)
Methi leaves-1 bunch(chopped)
Potato- 2 nos big size (peel and cut into medium size cubes)
Green peas-1 cup (optional)
Ginger-garlic paste-2 tbsp
Turmeric powder-1 tsp
Chilli powder-2 tbsp
Salt to taste
Lime juice- 2 tsp (optional)
Oil-3 tbsp
Coriander leaves-2 tbsp


Method:-

Wash the minced meat well in a fine strainer so that the blood drains off.

In a large pan add the chopped onions,minced lamb,ginger-garlic paste,chilli powder,turmeric powder , salt and oil and using a spoon break the minced meat mixing it up thoroughly with the masala well.

Now place the pan on stove and switch on the flame in high heat for 5 minutes.

Keep mixing it and  you see the color of the meat has changed from red to brown.

Now cover the lid cook for 20 minutes on low heat ,until the water come out from the meat.keep stirring it frequently.

Now  add the methi leaves,green chillies and coriander leaves mix well and cover the lid , cook for 5 more minutes.

Now add the potatoes , peas and add little water  combine well and let it cook covered at simmer.Kep stirring it frequently.

Once the water has all dried up and the potatoes and peas are done,add the lime juice mix well,remove from heat .

Serve with rice or rotis.