Vermicelli with mince meat

2 cups minced meat (chicken, beef or mutton)

500 gm vermicelli, cooked

2 tbsp ghee

1 onion, chopped

1 tsp ginger garlic paste

Salt

2 tsp chilly powder

Coriander leaves, chopped

2-3 green chillies, chopped

2 lemon

Fry onion in ghee till brown. Add mince meat, chilly powder, salt and ginger/garlic paste and cook till mince is completely cooked and quite dry. Add vermicelli to the mince and cook for another 10 minutes stirring occasionally with a little sprinkle of water if required. Serve sprinkled with chopped coriander leaves and green chillies and a squeeze of lemon.

 

 

Masala fried chops

1 kg mutton or beef chops

6 red chillies

5 gm pepper

1/4 tsp turmeric powder

2 pieces cinnamon

Salt to taste

Oil for frying

Trim and beat chops. Grind together chillies, pepper, turmeric, cinnamon and salt. Smear on chops. Place in a pan and cook with sufficient water until tender and dry. Heat oil and fry the chops on both sides. Serve hot

Harissa

1 kg mutton

1 kg wheat grains

Ghee or butter

Sugar (optional)

Salt

Soak wheat in water for 10 minutes. Boil mutton in water. When nearly done, remove any scum that rises to the top. Add wheat and cook till done, Add salt to taste and take off fire. Arrange in baking tray. Cover with foil and bake at low temperature for three hours. Mash mixture with a wooden spoon. Pour ghee lightly on surface just before eating. Sweeten if required.

Rajastani white meat

1 kg mutton
1/4 coconut, ground
25 gm poppy seed, ground
5 onions, sliced
6 onions, ground
1 pod garlic, peeled (whole flakes)
1 pod garlic, ground
A few pieces ginger
1″ piece ginger, ground
5 green chillies, whole
5 dried red chillies, whole
2 boiled eggs
4 cups yoghurt, beaten
3-4 tsp coriander powder
Salt
6 Cardamoms
6 Cloves
2 Bay leaves
2″ piece cinnamon
2 cups oil or ghee
Cook the meat in pressure cooker with 1 sliced onion, pieces of ginger, flakes of garlic and salt. Heat oil in a saucepan and fry the cardamoms, cloves, bay leaves and cinnamon for a few minutes. Add 4 sliced onion and fry till transparent. Add whole green and red chillies and fry for about 2 to 3 minutes. Remove chillies and keep aside. Now add ground onions, garlic and ginger one after the other, stirring all the time. Take care not to brown the masala, keep it as white as possible. Add poppy seed and coconut. Then add salt and coriander powder. Add yoghurt, and cook well. Add the water of the cooked meat and boil for 15-20 minutes to get a thick gravy. Add the meat and cook for another 10 minutes till the oil rises to the top. Mash the boiled eggs and garnish with it and the fried chillies and serve hot.

Kofta curry

1/2 kg finely minced mutton

4 cloves ground garlic

1″ piece ground ginger

6 pepper corns, grounded

4 cardamoms, grounded

1 tsp cumin powder

2 tbsp gram flour, lightly roasted

1 tsp salt 

1/2 tsp chilly powder

Combine all the above ingredients and form into lime sized balls (koftas) and keep aside.

2 large onions, finely chopped

4 cloves garlic, crushed

1″ piece ginger, chopped and crushed

1 tsp coriander powder

1/4 tsp turmeric

1/2 tsp chilly powder

3 tomatoes, chopped

4 tbsp oil

2 green chillies, chopped

1 tsp garam masala

Coriander leaves, chopped

Heat oil and fry onion, garlic and ginger till golden brown. Add turmeric, coriander powder and chilly powder and stir well. Add tomatoes, chilly and salt and simmer till oil separates. Add three cups of water. When it starts boiling add the koftas. Reduce heat and simmer for about 30 minutes or till they are well cooked. Sprinkle garam masala and coriander leaves and remove from heat. Serve hot