Veal/lamb/mutton curry

Ingredients

1 tbsp. olive oil

1 onions , thinly sliced

2 teaspoons  finely chopped fresh root ginger

1 lb. veal

1tsp ground cumin

½  tsp. each paprika, red chilli powder and ground coriander

1 cinnamon stick

1 400gm can plum tomatoes; liquidized

1 large sweet potato (8oz / 200gm , cut into chunks

salt to taste

3 medjool dates

2 dried apricots

1-teaspoon raisins

1 oz. toasted blanched almonds

1 tablespoon chopped coriander

Method

Heat the oil in a pan, add the onions,  stir, when until transparent, add the ginger.

Add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

Add the tomatoes and 200ml water, then bring to the boil, stirring, add the salt and then cover and simmer for 1½ hrs., until the veal is tender.

Add the sweet potatoes, stir well, cover again, then cook for 20 minutes or until the potatoes are just tender. Stir in the dates and heat through for 5 minutes.

Garnish with the almonds and coriander.

Serve with couscous or rice.

Mutton chops curry

Ingredients
Mutton Chops – 3lbs

For the marination
1 cup yogurt
2 inch piece ginger chopped
7-8 cloves garlic chopped
1 tsp turmeric powder
2 tsp red chili powder
4-5 green chilies chopped
1 tblsp coriander powder

other ingredients
2 bay leaves
4 cloves
2 small green cardamom
1 black cardamom
2 piece cinnamon
10-15 black pepper
1 tsp cumin seeds
1tsp fennel seeds
2 jumbo sized red onions chopped
3 big tomatoes chopped
1 tsp garam masala
1 tblsp kasoori methi or dry methi
green coriander to garnish
Oil 5 tblsp
salt to taste

Method
Marinate the mutton overnight in the ingredients for marinade.

1. Heat oil . Add bay leaves, Cinnamon, cloves, cardamom, and black peppers. Then add cumin seeds.
2. When they pop, add onions with a little salt. Fry for about 30 mins on medium heat till they turn golden brown.
3. Add the mutton pieces (reserving any marinade) and fennel seeds and fry with the onions till all the water dries up. This will take about 45 mins.
4. Now add the tomatoes ad fry for 15 mins till the oil separates. .
5. Add kasoori methi and garam masla and 1/2 cup water, salt and pressure cook for 10 mins. When the pressure drops, open the cooker and fry for five more mins. Garnish with green dhania.

The trick to this mutton is frying frying frying . The more you fry every thing, the tastier it gets. I make 3 pounds at a time and freeze it in small containers.
Garnish with green dhania

Masala Mutton

Ingredients:

2 lb boneless mutton/lamb, cut into 1-inch cubes 1 large onion, sliced 1 tbsp tomato paste 1 tbsp ginger-garlic paste (I just take equal amounts of ginger and garlic and make a paste of it) 2-3 green chillies, finely chopped 1 tsp cumin seeds

1 cinnamon stick 6-7 whole peppercorns 7-8 cloves 1/4 tsp turmeric powder 1 tsp coriander powder 1/2 tsp red chili powder salt, to taste 2 tbsp cooking oil fresh coriander leaves, finely chopped for garnish

Method:

1. Heat oil in a pan and add cumin seeds. Once it starts to sizzle, add in sliced onions and fry till slightly brown.
2. Add in meat pieces, chopped green chillies and ginger-garlic paste, and fry for 3-4 minutes.
3. Add salt, red chili powder, turmeric powder and coriander powder and let all spices blend in well.
4. Once meat starts to brown, add tomato paste, cinnamon stick, peppercorns and cloves, and saute for 2-3 minutes.
5. Add water and cover cook for 30-35 minutes or till meat tenderizes. You can add more water, bit by bit, to prevent it from drying up.
6. Garnish with chopped coriander leaves and serve hot!

Nihari

INGREDIENTS

1 kg meat  2 tbsp refined oil  3-4 green cardamoms  1 tsp whole cinnamon  2 black cardamoms  2-3 bay leaves  1 tsp turmeric powder  1/4 cup water  1 tsp ginger-garlic paste  1 tsp coriander powder  1 tsp red chilli powder  1 tsp garlic - fried and ground  1 tsp onions - fried and ground  3 tbsp yoghurt - beaten  2 tsp gulab-jal  2 tsp garam masala  1/2 tsp nutmeg-cardamom powder  1/2 tsp saffron - soaked in water  salt to taste  a few drops of itar  wheat dough for dum  fresh coriander and ginger juliennes - to garnish

METHOD:

Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves. Add the meat and sauté till lightly fried. Add salt and turmeric and mix well. Pour in the water, cover the pan and cook. When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste. Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron. Cover and cook for 2-3 minutes. Now transfer the meat in a heavy bottom pan and strain the gravy. Add a few drops of itar and cover the pan. Seal it with the wheat dough and cook on slow fire. Once done, garnish with fresh coriander and ginger juliennes and serve.