Spicy Lamb Curry

* Lamb – 1 kg,
* Whole red chilli – 30,
* Whole coriander – handful,
* Cloves – 8,
* cinnamon – 1 piece,
* black pepper – 15,
* cumin seeds – 1/2 tsp,,
* cardamom – 3,
* turmeric powder – 1/2 tsp,
* Ginger, finely sliced- 1 piece,
* curry leaves – 10 leaves,
* Onion – 2,
* Oil – 2 tbsp,
* Salt – to taste,

How to make Lamb Masala:

* Cut the lamb into small pieces and clean well.
* Fry ingredients 2-8 without oil until brown.
* Powder this with turmeric powder.
* Mix well this masala powder, lamb, ginger, curry leaves and salt with hand.
* Add needed water and cook until there is no water.
* The masala must be well coated with the lamb.
* Slice onion thinly.
* Heat oil in a pan, add sliced onion and stirs fry until golden brown.
* Add the cooked lamb masala to this and stir well for 5 minutes.

Shepherds Pie...Recipe

1 lb ground organic beef /chicken(you may need to add butter if using a leaner meat)
1 medium organic onion, chopped 
1 clove organic garlic, finely minced
1 tsp organic thyme, fresh or dried
3 tbs organic ketchup
about 1 tbs organic flour
1 lb bag frozen organic mixed veggies or whatever frozen veggies you have on hand
1/2 cup organic beef or chicken broth 
salt and pepper
1/2 cup organic parmesan 
organic mashed potatoes 

1. Preheat oven to 425 degrees. Sauté ground meat in a skillet until cooked through. Break up meat as much as you can, making sure there are no big chunks

2. Add onions and garlic and cook until translucent. (Here’s where you may need to add a little fat if you’re using a super lean meat.)

3. Add thyme, ketchup, flour, frozen veggies (straight from the freezer), and up to a 1/2 cup of broth or water. Cook until liquid thickens and pulls all the ingredients together. If everyone takes salt and pepper, season now (otherwise wait until you serve so you can skip for the little ones).

4. Put the meat & veg mixture in a baking dish and top with mashed potatoes. Top with grated cheese and some black pepper. Bake until cheese is melted and mashed potatoes start to brown.

Adjustments for using already cooked meat

• Sauté onion and garlic in 2 tbs of butter as your first step
• While the onions and garlic cook, mince leftover meat (use the food processor)
• Add meat to onions and garlic—you may need to add some fat and/or broth if your meat is lean
  Resume at step 3 above

Mutton Curry

2 Ib4oz/1 kg goat, with bones

1 cup yogurt

2 tsp garam masala

2 tsp finely chopped fresh ginger

2 tsp crushed fresh garlic

1½ tsp chili powder

salt to taste

2 onions, finely chopped

4 green cardamoms

2 bay leaves

3 fresh green chilies, chopped

2 tbsp lemon juice

2 tomatoes, chopped

1 tbsp tomato paste

 ½ cup vegetable oil

1 cup water

2 tbsp chopped fresh cilantro leaves

• Using a sharp knife, cut the goat into small pieces.
• Mix the yogurt, garam masala, ginger, garlic, chili powder and salt together in a large bowl, stirring to mix well. Put goat to the yogurt mixture. Marinate for 1 h.
• Heat the vegetable oil in a large heavy-bottom pan, add the onions, cardamom, green chilies and bay leaves and cook until golden stirring constantly.
• Add the marinated mixture to the pan and stir fry for 3-5 minutes.
• Add the tomatoes, and the lemon juice and stir fry for 5 minutes.
• Add the water, cover and let slimmer over low heat for 35-40 minutes.  (If the sauce it too watery them remove the lid, increase the heat slightly and cook until the sauce has thickened to the correct consistency).
• Transfer the curry to to serving plates, garnish with cilantro. Serve hot with rice.

Lamb Roghan Josh.... Kashmir Recipe

Ingredients:

2-3 tbsp oil (recipe asks for 4)
1 large onion, chopped roughly
2 tbsp ginger garlic paste (recipe asks for 2in  piece of ginger and 5 garlic cloves)
3-4 green chillies (recipe doesn't ask for it)
3 large tomatoes chopped (recipe asks for 14 oz canned tomatoes)
3 cardamom pods
2 bay leaves
1 tbsp ground coriander
1 tsp turmeric powder (or less)
1 tsp chilli powder ( I used nearly 3 tsp)
1 - 2 lbs of lamb, cut into small pieces
2/3 cup yogurt
1 tsp gram flour, besan, chick pea flour
salt to taste
2-4 tbsp tomato puree (recipe asks for 1 tbsp tomato paste)
1/2 cup warm water (or more)
1 tsp ghee, clarified unsalted butter or unsalted butter
1 tsp garam masala
1/2 tsp ground nutmeg
2 tbsp chopped coriander leaves for garnish

Method:

Heat about a tbsp of oil in a pan on medium heat.
Add the onion, green chillies and ginger garlic paste and saute for 3-4 minutes, till just turning brown.
Remove from heat and by draining as much oil as possible, transfer to a grinder or blender or food processor along with the tomatoes. Puree it with no additional water.
Turn the heat to low and in the same pan, with another tbsp of oil, add the cardamom pods, bay leaves. Saute till slightly turning brown.
Add the ground coriander, turmeric and chilli powder. Saute for a minute.
Add the tomato and onion puree to the pan and raise the heat to medium and cook until oil separates from the gravy. Turn the heat to low at this point and continue cooking for another 2-3 minutes.
Add the lamb and increase the heat a bit. Cook until the meat changes its color.
Whisk yogurt and gram flour together in bowl until smooth.
Reduce the heat and add in the yogurt paste 2 tbsp at a time and incorporate well into the gravy.
Add salt and tomato puree (or paste). Reduce heat, cover and continue cooking for about 20-30 min, stirring occasionally.
Add the water and bring it to a low simmer. Re-cover and continue cooking for another 20 minutes or till the meat is tender.
Melt the ghee in a small pan on low heat.
Add the garam masala and nutmeg, saute for about 30 seconds. Pour this over the curry. By now all the gravy should have thickened.
Stir in half of the chopped coriander leaves. Garnish with rest when removed from heat.
Serve hot with naan or rice. I served with a simple vegetable fried rice.

Lamb/Mutton Shorba/Soup

Shorba is a spicy version of the soup.

Just add sliced onion, ginger, coriander leaves, mint leaves, and the usual whole spices in meat and cook.

• 2 pounds Lamb meat with bone, washed and cut into bite size pieces
• 2 tbsp butter
• 1 tbsp ginger garlic paste
• ½ tsp curry powder
• 1 bay leaf
• 4-5 cloves
• A small piece of cinnamon
• 4-5 green cardamoms
• ½ tsp cumin seeds
• 2 medium size onions cut in halves
• 2 green chilies
• 1” piece of ginger
• Salt to taste
• 2-3 tbsp mint leaves
• 2-3 tbsp chopped coriander leaves
• 1 tbsp lemon juice
• ½ tsp garam masala powder

Method:

• Heat the butter in a pressure cooker at medium high heat. Add bay leaf, cloves, cinnamon, green cardamoms and cumin seeds and sauté for few seconds.
• Now stir in ginger garlic paste, curry powder and meat pieces; fry for 4-5 minutes on medium heat.
• Add onion halves, whole green chilies, ginger piece, mint leaves and half of the coriander leaves.
• Pour in about 4-5 cups of water and pressure cook until the meat is very tender and almost falls off the bone (the time depends on the cut and type of meat you are using).
• Once the meat is tender add lemon juice, garam masala powder and remaining coriander leaves.
• Taste and add salt and green chilies if required. Add water to obtain your desired consistency.
• Garnish with chopped coriander leaves and serve hot with Roti (Indian Flat Bread) or bread.

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

Cauliflower and Minced Meat ...Recipe

Ingredients:

500gm Minced Lamb
1 medium cauliflower
1-2 bay leaves
1/2 tsp cumin seeds
1-2 onions, grated or pulsed in a blender
1 tsp ginger garlic paste
2-3 tomatoes, blanched & pureed
1/2 cup peas
1/2 tsp red chilli powder
1/2 tsp garam masala
salt to taste
oil
1 tbsp cream (optional) and finely chopped cilantro for garnish

Method:

Separate cauliflower into small florets. Heat oil in a saucepan. Add cauliflower and saute for 8-10 minutes. Continue sauteeing until the florets turn golden brown. Set aside.

Heat oil and add bay leaf and cumin seeds. When seeds sizzle, add grated onion. Stir for a few minutes then add ginger garlic paste. Continue stirring until onions lose moisture completely and don’t smell raw. Now add the lamb mince & stirr for 10-15 mnts.

Reduce heat and add tomato puree. Mix well. Add chilli powder and peas. Season to taste.

When gravy starts to simmer, add cauliflower. Cook for 10 minutes on moderate heat to reduce sauce. Add garam masala and mix well. Garnish with cilantro and top with cream if preferred. Serve hot with naan or paratha.

Hot and Spicy Quail Curry

Ingredients:

Quails 1 pound(Cage free bird/ peasant bird)
Garlic 2 whole head, peeled and grated
Country Tomatoes large 3-6 (made into puree)
Dry Red Chilies 10-15 (Roasted and Powdered)
Turmeric 1/4 spoon
Lemon 1 large fruit
Mustard seeds 1 spoon
Cumin seeds 1/2 spoon
Fenugreek seeds 1/4 spoon
Asafoetida 1/2 spoon
Dry red chilies 3 - crisply fried for decoration
Curry leaves crisply fried for decoration
Sesame oil 1 cups

Method:


In a large non-stick wok, heat oil. Add mustard, cumin, fenugreek seeds, asafoetida and curry leaves. Let them pop and splutter well. Set aside to garnish.

Marinate the birds with salt, lemon juice, 1/2 teaspoon of chili powder and pinch of turmeric.

In a wide wok, add oil. Add garlic and fry them till fragrant. Then followed by chili flakes/powder...fry till fragrant.

Stir-in marinated meat along with its juice. Fry real good till opaque.

Now add tomato puree to it. Cover and cook over medium heat. This gravy will splatter around your stove top. So keep it covered.

Once gravy consistency is achieved and oil shows up on top, remove from heat.

Squeeze lemon juice if necessary. Garnish with the tempering spices(step 1).

Serve warm to go with you plain steamed rice