Mughlai Mutton Stew

Shammi Kebab

Shami Kebab

 

Tips:

This authentic Pakistani Shami kebab recipe is a delicious and crowd-pleasing item that goes well served at chai time and also as part of a proper meal. The texture is meaty yet tender.

Shami Kebab is a popular food in India and it consists of meat, usually lamb but sometimes chicken with dal, onions and spices.

What is a Shami Kebab? What's in it?

A Shami Kebab is a patty made out of meat and lentils. Chicken, lamb, mutton, beef - you can make a Shami Kebab out of any meat. 

It also contains a variety of spices, chopped onion, fresh coriander and green chillies.

 

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Course: Appetizer, Main Course

Cuisine: Indian, Middle Eastern

 

Ingredients:

500 g Mutton boneless, minced

2 tbsp Chana Dal

2 Onion medium, sliced

2 Eggs

8 Dry Red Chillies

Handful Coriander Leaves

1 tbsp Ginger Garlic Paste

2 tsp Cumin Seeds

2 tsp coriander seeds

2 tsp Garam Masala Powder

Salt, red chilli powder, black pepper as per taste 

Oil as required

 

Instructions

Soak dal for 60 to 90 minutes or overnight.

Heat oil in a pan over medium flame.

Fry the onions until golden and remove.

Drain the oil and keep aside.

Fry the cumin seeds and coriander seeds for 30 seconds.

4 Cloves (Laung)

1 inch Cinnamon Stick (Dalchini)

5 Cardamom (Elaichi) Pods/Seeds

1 teaspoon Fennel seeds (Saunf)

1 teaspoon Ajwain (Carom seeds)

 

 

Add ginger garlic paste and fry for a minute.

 

Add the minced mutton.

Mix well.

Drain the dal and add to the pan.

Reduce flame and cover the pan with a lid.

When the dal is cooked, switch off the flame and transfer the mixture to a large mixer jar.

Add the fried onions and coriander leaves.

3-4 green chillies chopped finely (optional)

3 tablespoon lemon juice

Add Salt, black pepper and chilli flakes

Put it in a blender and grind to a coarse mixture.

Transfer to a large bowl.

Make small balls of this mixture and flatten them lightly.

Break the egg into a bowl and beat it lightly.

Dip the kebab patties in the egg.

Heat oil in a shallow pan over medium flame.

Shallow fry the kebabs till golden brown.

Remove and drain excess oil.

Serve with mint chutney or ketchup and paratha.

This authentic Pakistani Shami kebab recipe is a delicious and crowd-pleasing item that is well served at chai time and as part of a proper meal. The texture is meaty yet tender.

Shami Kebab is a popular Indian food that consists of meat, usually lamb but sometimes chicken, with dal, onions, and spices.

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Video link

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Thank you and enjoy

Crispy Fried Sesame Tofu

Prep Time: 50 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 20 minutes

Yield: 6 servings

 

Ingredients

 

400 gms. extra-firm tofu into cut into 1” cubes

1 cup all-purpose flour for coating

Vegetable oil for frying

 

Tofu Marinade

2 tbsp. low-sodium soy sauce

1 tbsp. rice wine

 

Batter

Half cup all-purpose flour

Half tsp. baking powder

Half tbsp. garlic powder

Half tbsp. onion powder

Salt, sugar, white pepper as per taste

1 cup water

 

1 tbsp Sesame seeds for garnishing

 

Instructions

 

Press your block of tofu for 20-30 minutes. Then cut the pressed tofu into finished chunks to be cut into 1” cubes.

 

In a large bowl, mix the low-sodium soy sauce and rice wine. Then place the tofu cubes in the bowl and marinate with the soy sauce and rice wine marinade for 15-30 minutes. Put everything in a container with a lid so can occasionally shake it a little to distribute the tofu marinade.

 

While the tofu is marinating, combine half a cup of flour, baking powder, garlic powder, onion powder, salt, sugar, and white pepper in a small mixing bowl. Add water and mix well.

 

In case of thinner coating/thinner batter, add additional water; for a thicker batter, add more flour. Place Half a cup of all-purpose flour in a separate bowl.

 

Fill a large pan with vegetable oil for frying. Heat the oil over medium heat. When it is ready, the oil should start to ripple, put the tofu in the pan and water should splatter out if dropped in the oil. If the water splatters violently, the oil is too hot.

 

Place several pieces of marinated tofu in the bowl with the flour and toss until coated. Dredge each piece of tofu through the batter, making sure it’s evenly coated, then drop it back in the flour to coat the outside of the batter. Use a set of forks to lift the tofu from the batter and another set to lift it from the flour. Add more flour to the flour bowl, as needed.

 

Drop the coated pieces in a single layer in the hot oil and cook, turning as needed. Using tongs or a metal spatula, remove the tofu from the oil when the pieces are golden in color, about 3-6 minutes.

 

Place the finished tofu on paper towels to drain the oil. Repeat with additional pieces of tofu. Add oil followed by tofu in a hot non-stick pan set over medium heat. Allow the tofu to fry on top and bottom until golden and crispy (7-10 minutes per top and bottom, 14-20 mins total). The tofu is ready to be removed when it's golden brown.

 

Note: 7 minutes for crispy or 10 minutes for extra crispy. Remove crispy tofu from the pan and set aside.

 

Into the hot pan, pour in the sauce and let this bubble thicken and reduce. Once thickened, mix in tofu until coated.

 

Optional: garnish with green onions and sesame seeds.

 

Serve immediately with your choice of sauce, vegetables, and rice.

 

Enjoy!

 

 

Konkoni Mutton Curry

Traditionally, mutton is slow-cooked in a pressure cooker or earthen pot. If you find very tender mutton, you can do that. However, these days, what we get is tough and takes a very long time to slow-cook, so it is best to cook in a pressure cooker. Please like and subscribe to my recipe. The link is given below: Video link https://youtu.be/OSIeM8zg6C4 Enjoy!

Konkani Mutton Curry

 

Preparation time-10 mins.

Cooking time-2hrs

 2 servings

 

Ingredients

 

500 gms mutton

 

For Coconut Masala

 

1 marble size ball of tamarind

Half cup grated coconut

1 large onion sliced

1 tsp turmeric powder

1 tbsp ginger - garlic paste

1 tbsp red chilli powder

1 tsp garam masala powder

Half cup yogurt

 

Ingredients For curry

 

1 large onion sliced

1 tbsp ginger - garlic paste

1 tsp Kashmiri red chilli powder

2 bay leaf

1 star anise

1tsp whole garam masala of cinnamon stick, green cardamoms, cloves and black cardamom

Salt, Konkanni Red Chilli and black pepper powder as per taste 

Ghee and oil as required 

 

Method:

 

For Coconut Masala

Wash the mutton pieces well.

 

In a pan roast the grated coconut, set aside. In the same pan heat oil, add sliced onions, ginger garlic paste, red chilli powder, turmeric powder, tamarind and stir well until all is cooked, set aside and cool

 

Heat oil in a tawa & broil the coconut till a nice aroma arises, add the onion & garlic & broil more

 

In a blender add the roasted grated coconut and rest of the masala and blend smooth and set aside

 

In a bowl add the mutton, add the blended coconut masala, salt, red chilli powder, turmeric powder and mix well, marinate the mutton and set aside for an hour.

 

In a pressure cooker heat oil, add whole garam masala, bay leaf, star anise and stir for a while. Add sliced onions, ginger garlic paste, red chilli powder and let oil surface.

 

Add marinated mutton and mix very well, add 1 cup hot water and mix well, put on pressure for 5 whistles.

 

Add Kashmiri red chilli powder, red chilli powder, and mix well. Add black pepper powder and mix well.

 

Once mutton is cooked, add ghee and mix well. Cover and set aside

 

Serve with Rice or Roti

 

Bhuna Ghosht Masala

About Bhuna Gosht Masala (Mutton Bhuna)

 

Bhuna means “fried,” and gosht means “mutton or lamb.” Bhuna Gosht (Mutton Bhuna) is a popular North Indian and Pakistani dish where mutton pieces are cooked in a lip-smacking semi-dry gravy made using lots of onions, yogurt, and spices.

 

It is best served with naan, khamiri roti, rumali roti, phulka, or tawa paratha.

 

Cook it on slow flame. The mutton should be cooked in its own juice until the meat fell apart from the bones.

 

Bhuna gosht is a delectable braised meat dish popular in North Indian and Pakistani cuisine. If you want to make an impressive fuss- free meat dish with minimal ingredients, make this authentic bhuna gosht. This classic curry needs no marination, is made without tomatoes and is one-pot! 

 

Bhuna gosht is super easy to make in pressure cooker to save time.

 

Bhuna gosht is made by browning and cooking mutton with onions, Indian spices and a touch of yogurt.

 

Pro Tip - Browning onions is key to the taste of bhuna gosht, please don't rush this step. Avoid stirring too much else the onions will start steaming or breaking down instead of frying.

 

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Course: Main Course

Cuisine: Indian

Servings: 6

 

 

Ingredients:

 

·        1 Kg. goat meat or lamb 

·        2 large bay leaves

·        2 inch cinnamon

·        2 large onions sliced

·        1 tbsp garlic minced

·        2-3 green chillies 

Half tsp teaspoon turmeric powder haldi

·        1 tbsp coriander powder

·        2 tbsp yogurt plain not too sour

Dry Roast and Grind (Fresh Garam Masala to finish)

·        1 large black cardamom(seeds only) moti elaichi

·        3 cloves laung

·        1 tsp cumin seeds jeera

Salt, red chilli powder and pepper powder and Kashmiri chili powder as per taste

Mustard oil for cooking

 

Method:

 

Place pressure cooker on low medium flame on stove. Add mustard oil and let heat up for a minute and a half to do away its raw smell. If using oil or ghee, you don't need to wait that long.

 

On low flame, add the bay leaf and cinnamon stick to the hot oil. Stir around taking care not to burn.

Add the sliced onions next. On low to medium flame, for the next 8-10 minutes fry the onions to golden brown. You can stir slowly to make sure that onions are not burning or getting too dark.

 

Add the meat, ginger juliennes and green chillies. Stir around to mix the meat with the onions. For the next 6-8 minutes, bhuno (fry) the meat with browned onions. The meat will change color, slowly it will start browning. This is the bhuna process. Depending on the quality and quantity of meat, you will start noticing some moisture and heat little sizzling sounds. 

 

Add the garlic paste (or ginger garlic), salt and powdered spices at this stage. Again, stir around to coat the meat and continue to bhuno. You will notice that by 12 or 14 minutes, the meat will be much darker and the sizzling sounds will be loud. There will be liquid releasing from meat. Continue to bhuno the meat for up until 15 minutes.

 

Tip - As the name "bhuna" suggests, the cooking process involves continuous stirring. Keep stirring the meat regularly to prevent it from sticking to the bottom of the pan and to develop deep flavors.

 

PRESSURE COOK MEAT & FINISH WITH SPICES

 

Add little hot water now. Don't add lot of water, just enough so that meat is not going to dry while pressure cooking. Bhuna gosht is commonly dryish with thick masala.

 

Close the lid of the pressure cooker or turn IP to pressure mode. Cook on low medium flame for 3-5 whistles or until the meat is three fourth cooked. Switch off the heat and let pressure come down. Let pressure release naturally for 7-8 minutes and then release manually.

 

Open the lid of pressure cooker. Return cooker to stove. On low flame, add the whisked yogurt to the meat and stir around. On low medium heat, bhuno the meat with yogurt for 6-8 minutes. Cover the cooker (without pressure) for 7-8 minutes or until the meat is tender, looks shiny and the yogurt has cooked off. You will notice oil separating from meat at this stage.

 

Sprinkle the fresh ground spice mix and mix. Bhuna gosht is ready

 

You could garnish bhuna gosht with fresh chopped cilantro, mint or more ginger.

 

Check for salt and add more if required.

 

Serve bhuna gosht hot with phulke or naan.

Ulta Nawabi Tawa Paratha

Ingredients:

2 cups All Purpose Flour (Maida)

1 tsp Sooji (Semolina/Rava)

Quarter tsp Cardamom Powder (Elaichi)

1 tsp Rose water

1 tsp Kewra Water

Half tsp Saffron strands

1 tbsp Ghee

Salt & Sugar as per taste

Milk for kneading

Ghee for cooking

 

Method:

 First soak the saffron strands, sooji, sugar, salt, cardamom powder, khewra water, rose water in a in glass of warm milk and keep them aside.

 Sift the maida into a big bowl, make a well in the center add saffron milk and mix. Add milk little at a time to make a soft dough. 

 Rub in the ghee with fingertips to resemble bread crumbs.

Cover and place in the refrigerator for 15 minutes.

Remove and make balls from the dough.

Roll into a thin disc of about 6-8”.

Heat an ulta tawa and wipe it with a greased cloth.

Place the roti on the tawa.

Apply ghee all over the Nawabi Ulta Tawa Paratha and dust some flour over the ghee. 

Cook till the colour changes.

Use a spatula or a cotton kitchen towel pad to lightly press the Nawabi Ulta Tawa Paratha to help cook well and also fluff up.

Cook on medium heat on both sides of the Nawabi Tawa Paratha for a few seconds, then smear ghee and cook until golden brown and cooked through completely.

Flip and cook the other side.

Proceed the same way with the remaining portions of the Nawabi Ulta Tawa Paratha dough.

 Serve Nawabi Ulta Tawa Parathas along with Paneer Makhani, Veg Tunday Kabab and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes.

Please like and share my recipe.

The link is given below:

Please like and share my recipe. The link is given below

Video link

https://youtu.be/6zPMIA9_WDo

Video link

https://youtu.be/6zPMIA9_WDo