Anda Kaleji

Ingredients:(Anda Kaleji)

500 ml oil
1 Tbsp ginger paste
One and a half tbsp garlic paste
3 onions, chopped
1/2 kg tomatoes, chopped
1 Tbsp ginger, chopped
2 cloves garlic
1 Tbsp red chilli powder
1 Tbsp turmeric powder
1 Tbsp coriander powder
1 Tbsp cumin seeds
1/2  Tbsp garam masala
1 Tbsp chilli, crushed
1 tbsp black pepper
Salt to taste
1 Tbsp green chilli, chopped
1 kg kaleji
6 eggs
Few sprigs coriander leaves (for garnish)

Directions:(Anda Kaleji)

Take a big degchi. Put oil and let it heat. Add ginger paste and garlic paste. Add onion, tomatoes, ginger, garlic, spices and green chillies. Cook together. Then add kaleji and cook for 25 minutes. Add raw egg to the cooked kaleji and mix till done. Garnish with coriander leaves. Suggestion: Serve with sulemani parantha or khameeri naan.

Mutton Taka Tak Lahori Style

Ingredients: (Mutton Taka Tak Lahori Style)

 

250 gm mutton mince (keema)

6 mutton kidneys (gurda)

4 mutton sweet breads (kapoora)

2 mutton brains

1 Tbsp ginger, chopped

1 Tbsp garlic, chopped

2 Tbsp red chilli, crushed

1 Tbsp turmeric powder

Salt to taste

1 Tbsp coriander seeds

1 Tbsp cumin seeds

500 gm onion, chopped

800 gm tomato, chopped

2 Tbsp ginger paste

2 Tbsp garlic paste

1 Tbsp carom seeds

1 Tbsp garam masala powder

For Garnish:

1 Tbsp ginger, julienned

1 Tbsp green coriander, chopped

2-3 green chillies

For Mint Chutney:

1 bunch mint

1 cup yogurt

2-3 green chillies, chopped

Salt

Instructions: (Mutton Taka Tak Lahori Style)

 

 

For Mutton Taka Tak:

Chop the mutton mince. Clean the gurda and kapura. Clean and blanch the mutton brain.

Saute some chopped ginger and garlic. Then add red chilli powder, turmeric powder, salt, coriander seeds and cumin seeds. Stir fry for a while.

Then add onion and tomato, ginger paste, garlic paste and carom seeds. Cook on high flame.

Then add all the meats and lower the heat and cook till meat is tender. Finish with garam masala powder.

Garnish with ginger juliennes, chopped green coriander and green chillies.

For Mint Chutney:

Blend all the ingredients together. Serve with mutton taka tak.

Bheja Masala With Roomali Roti

Ingredients: (Bheja Masala With Roomali Roti)

 

500 gm lamb brain

3 Tbsp ginger garlic paste

3/4 cup ghee

2 tsp cumin seeds

2-3 green chillies, chopped

4 Tbsp ginger, chopped

4 Tbsp garlic, chopped

150 gm onion, chopped

2 Tbsp deggi mirch

3 tsp turmeric powder

1 1/2 Tbsp cumin powder

1 1/2 Tbsp coriander powder

3 tsp black pepper powder

1 1/2 Tbsp garam masala powder

3 tsp chaat masala

Salt to taste

100 gm tomato, chopped

4 packets bhunna masala

1 ginger, julienne

80 gm green coriander

For roomali roti:

1 1/2 cup refined flour (maida) (300g)

1 1/2 cup wheat flour (atta)

1/4 cup refined oil

1 egg

Instructions:

Blanch brain for 1 minute in water with ginger garlic paste. Remove, clean and cut in dices. Keep chilled.

Heat ghee, add cumin seeds and let them crackle.

Add chopped green chilli, ginger, garlic and onions and saute well.

Add powdered spices and cook till ghee separates from masala.

Add chopped tomatoes, bhunna masala, coriander and ginger juliennes.

Then add the blanched brain and mix well.

Prepare the dough with whole wheat flour, refined flour, oil and egg. Make rumali roti on tawa and serve with bheja masala.

Moroccan Lamb


Ingredients: (Moroccan Lamb)

 

1 whole leg of lamb

3 Tbsp oil

4 diced onions

350 ml brown stock

1 tsp ginger powder

1 tsp coriander powder

1 tsp cinnamon powder

2 tsp dried mint

1 1/2 tsp salt

1/2 tsp crushed black peppercorns

1/4 tsp roasted saffron strands

100 gm stoned apricots

2 tbsp raisins

1 Tbsp honey

Juice of 1 orange

Vinegar, a dash

Instructions: (Moroccan Lamb)

 

 

Trim meat. Heat oil and seal meat over a fast flame.

Remove from fire. Lower heat.

Saute onions until brown.

Add stock, spices, mint and seasoning.

Bring to a boil.

Crush saffron and add to pan. Cover tightly and cook for about 1 hour.

Add dried fruit. Simmer for a further 15 minutes.

Stir in honey. Add orange juice and vinegar.

Serve with rice.

Anari Champ

Ingredients:(Anari Champ)

500 gm mutton chop
4 tsp Worsted shire sauce 4 tsp
HP Steak sauce
1 cup pomegranate juice
4 tsp ginger and garlic paste
2 tsp white pepper
3/4 cup lamb stock
3 Tbsp oil
2 tsp raw papaya
3 Tbsp pomegranate seeds
Salt to taste

Directions:(Anari Champ)

Marinate lamb chops with worsted shire sauce, HP sauce, pomegranate juice, ginger and garlic paste, papaya paste and salt.
Grill the chops on a charcoal grill.
Boil the lamb stock and reduce the remaining marinade and pomegranate seeds.
Pour the sauce over the chops and serve hot.

Parsi Sali Keema

Ingredients: (Parsi Sali Keema)

 

400 gm lamb mince

10 gm turmeric

50 gm ginger garlic paste

Salt

50 ml oil

1 gm cardamom

1 gm cinnamon

1 gm cloves

5 gm cumin seeds

10 gm garlic

100 gm onions

100 gm tomatoes

5 gm green chillies

5 gm turmeric

5 chilli powder

20 gm coriander powder

5 gm garam masala powder

20 gm coriander leaves

75 gm apricot puree

20 gm mint leaves

Potato straws (Aloo lachchas), to garnish


Directions: (
Parsi Sali Keema)

 

For the preparation:

Boil the lamb mince with turmeric, ginger garlic paste and salt.

Chop the onions, tomatoes, garlic, coriander leaves and mint.

Slit the green chillies lengthwise.

For cooking:

Heat the oil and add the cardamom, cinnamon and the cloves.

Add the cumin seeds and when they crackle add garlic and saute until golden.

Add the onions and brown slightly, add the tomatoes and the rest of the ingredients.

Saute for 5 minutes on a slow flame and add the boiled lamb mince.

Cook for 10 minutes stirring constantly. Serve garnished with potato straws.

To make potato straws (Aloo lachchas):

Cut the potatoes into match stick size and deep fry them.

Marchwagan Korma


Ingredients: (Marchwagan Korma)

 

1 kg meat-cut into pieces

12 1/2 cups water

1 cup pure ghee salt to taste

1 Tbsp ground garlic

10 green cardamoms

5 cloves

1 1/2 cups Kashmiri red chilli powder-dissolved in 10 cups of water

4 black cardamoms

4 tsp turmeric powder

5 cinnamon sticks

2 tsp dry ginger powder

1 1/2 cups dry cockscomb (mawal) flowers-heated with 1 1/2 cups water, extract

1 tsp black cumin seeds

1 tsp dry mint leaves

Instructions: (Marchwagan Korma)

 

 

Bring the water to a boil in the pan and add the meat. Mix well and then bring the water to a boil again. Remove the pan from the heat and drain the water.

When the meat is cool, wash under cold running water and then keep aside.

In a pan, add the blanched meat, ghee, salt, garlic, green cardamoms and cloves.

Mix well and fry until the meat is light brown in color.

Add the red chill water, black cardamoms, turmeric powder, cinnamon sticks and dry ginger powder.

Stir and bring the mixture to a boil. Lower the heat and cover the pan and cook until the meat is tender. Add some water if need be. Stir occasionally.

Add the cockscomb flower extract, black cumin seeds and dry mint leaves.

Mix well and let the mixture simmer for about 4 minutes.

Malai Kofta Dum

Ingredients: (Malai Kofta Dum)

 

For the meat balls:

2 cups minced meat

1/2 tsp garlic paste

1/2 tsp ginger paste

Salt to taste

1/4 tsp powdered black pepper

1/4 tsp garam masala

Oil for deep-frying

For cream sauce:

1 cup malai

1 cup grated onions

1/2 tsp garam masala

2 tsp coriander powder

Salt to taste

1/2 tsp chilli powder

2 Tbsp chopped coriander leaves

1 tsp finely chopped green chillies

2 Tbsp chopped coriander leaves for garnish

An ovenproof dish with a lid, large enough for the koftas to fit comfortably

Directions: (Malai Kofta Dum)

 

 

Shape the meat ball mixture into walnut sized rounds, and refrigerate for at least an hour.

Heat the oil and put as many meat balls as fit in comfortably; lower heat to complete cooking. Fry all the meat balls this way.

They will shrink a little and turn a darkish brown.

In the ovenproof dish, put in a layer of the meatballs and cover with a layer of the cream mixture.

Repeat till all the meat balls are in the dish.

Bake in a pre-heated oven for about half an hour.

Garnish with the coriander leaves and serve.

Neni Rogan Josh

 

Ingredients: (Neni Rogan Josh)

 

5 Tbsp mustard oil

9 cloves

1 Tbsp Kashmiri red chilli powder

1/2 tsp turmeric

1/2 kg mutton

Salt, to taste

1 tsp saunth (dry ginger powder)

1 Tbsp saunf powder (fennel seeds roasted and powdered)

2 tomatoes, chopped

1 tsp sugar

1/2 cup curd

1 cup water

1 Tbsp Kashmiri garam masala

For the Kashmiri garam masala:

2 brown cardamom

2 green cardamom

1 inch cinnamon

1 tsp coriander seeds

1/2 tsp pepper

1 tsp zeera

1 tsp shahi zeera

1 small piece whole dry ginger

Instructions: (Neni Rogan Josh)

 

 

Heat 5 Tbsp of mustard oil in a pan. Add 9 cloves, 1 Tbsp of kashmiri red chili powder and mix it well till becomes dark brown in color.

Add 1/2 tsp of turmeric powder and mix well. When it starts to bubble, add the meat and mix well till it is coated properly.

Add a pinch of salt, dry ginger powder, fennel powder and mix well. Combine the mixture by stirring it well together.

Add the chopped tomatoes. Season the tomatoes with salt and sugar and mix well till it becomes brown in color.

Add half a cup of curd and keep stirring well. Add water to de glaze the pan. Cover the pan and let it simmer for 30 minutes.

Add the kashmiri garam masala and keep stirring on low heat for 10-15 minutes till the oil separates.

Serve hot.

 

Mutton Kathi Roll

Ingredients: (Mutton Kathi Roll)

 

For Mutton:

1/2 kg boneless mutton

2 tsp ginger-garlic paste

1/2 tsp of turmeric powder

1/2 tsp of red chilli powder

1/4 tsp garam masala

3 tsp lemon juice

3 Tbsp curd

Salt to taste

For Roll:

1 egg

1 Tbsp olive oil

1 roti/chapatti, cooked

Onions, finely sliced

Green chillies, finely chopped

Coriander, finely chopped

Chaat masala

Directions: (Mutton Kathi Roll)

 

 

For Mutton:

In a bowl add all the ingredients to the mutton, except the salt.

Mix well, cover and marinate it in the fridge for at least two hours.

Then heat 3 tbsp of oil in a pan and sear the mutton for about a minute.

Sprinkle some salt and cook till tender.

For Roll:

On a flat pan, heat the roti with a few drops of oil. Break an egg on the roti, flip it and cook.

Remove the roti from the pan and place a few mutton pieces on it.

Sprinkle some onion slices, green chillies, chaat masala and coriander.

Then make a roll, slice it in half and serve.