Spiced Lamb and Vegetable Kebabs with Cilantro-Mint Sauce

Ingredients for Spiced Lamb and Vegetable Kebabs with Cilantro-Mint Sauce
Kebabs:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 teaspoons grated peeled fresh ginger
2 teaspoons canola oil
1/2 teaspoon salt
2 garlic cloves, minced
1 (1-pound) boneless leg of lamb, trimmed and cut into 1-inch pieces
16 cherry tomatoes
16 (2-inch) pieces yellow bell peppers
16 (1/2-inch) wedges red onion
Cooking spray

Sauce:
1/2 cup cilantro leaves
1/4 cup mint leaves
2 tablespoons chopped green onions
2 tablespoons water
1 tablespoon canola oil
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 garlic clove, chopped
1 small jalapeño pepper, seeded and minced
Preparation
1. Prepare grill to medium-high heat.

2. To prepare kebabs, combine first 6 ingredients in a large bowl; add lamb, tossing to coat. Thread lamb, tomatoes, bell pepper, and onion alternately onto each of 8 (8-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.

3. To prepare the sauce, combine cilantro and remaining ingredients in a blender; process until smooth. Serve with kebabs.

Ice cream with mango-cardamom sauce: Place 1 chopped peeled ripe mango, 2 tablespoons fresh lime juice, and 1/8 teaspoon ground cardamom in a food processor; process until smooth. Serve over ice cream.

Lal mass (goat curry)

Lal mass (goat curry)

Ingredients for lal mass

Goat curry cut: 1 kg
Refined oil: 200ml
Onions: 300 gms
Ginger garlic: 100 gms
Whole spices (black & green cardamom, cinnamon stick, bay leaves, black peppercorn): 20 gms
Salt to taste
Red chilli (whole): 20 gms
Coriander powder: 10 gms
Turmeric powder: 05 gms
Curd: 100 gms
Tomato puree: 200 gms
garam masala: 10gms

Direction for lal mass
Heat the oil and add spices, cook till it starts crackling.
Add chopped onion and cook till golden brown in colour
Add chopped ginger garlic, goat curry and cook till the oil separates from the meat. Soak red chillies in water and make fine paste and mix. Add all spices except garam masala, add beaten curd and cover it with a lid and cook on slow fire. Add tomato puree and cook till mutton pieces are well cooked. Finish with garam masala

Juicy Steak

Ingredients for Juicy Steak
1 tablespoon butter 1 (1/2 pound) frozen Delmonico (rib-eye) steak 1 tablespoon Worcestershire sauce, or to taste 1 teaspoon meat tenderizer 1 clove garlic, minced salt and black pepper to taste
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Mutton Recipe : Lamb chops with white wine

Lamb chops with white wine

Ingredients Lamb chops with white wine

2tbsp butter
2 tbsp olive oil
6 double lamb chops
4 spring onions finely chopped
4 cloves garlic
100gm mushrooms sliced
150 ml white wine
1 tbsp brandy
150 ml chicken stock
1 tsp cornflour mixed with 1 tbsp water
2 tsp finely chopped basil
Salt and pepper to taste
1 tbsp finely chopped parsley
2 tbsp tomato puree
4 large tomatoes blanched, skinned, seeded and chopped

DIRECTION FOR Lamb chops with white wine: Melt butter with oil in a pan and fry lamb chops well on both sides until well browned. Remove chops and set aside. Add spring onions and garlic to the pan and stir fry until transparent Stir in mushrooms and fry for another 4-5 min. Add brandy and wine and cook on high heat for 2 min. Add stock, tomatoes, tomato puree and bring to a boil. Seasoned with salt and pepper. Add chops and simmer covered for 15-20 min or until tender. Remove chops with a slotted spoon and set aside to keep warm. Add chopped basil to the sauce, add cornflour and water mixture, bring to a boil. When the sauce stars to thicken, stir in parsley. Place chops on a long plate, pour the sauce over them and serve with bread

Mutton Recipes - Kolhapuri Mutton Rassa

Kolhapuri Mutton Rassa

Ingredients for Kolhapuri Mutton Rassa

~ 8 cloves
~ 8 peppercorns
~ 6 red chillies
~ 4 large potatoes, peeled, halved
~ 3 tomatoes
~ 2 large onions, chopped
~ 1/2 coconut, grated
~ 1/2 kg mutton, cleaned, cubed
~ 1 cup oil
~ 1 cup coriander leaves
~ 1 tbsp gingergarlic paste
~ 1 tsp turmeric powder
~ 1 tsp poppy seeds (khas khas)
~ 1 tsp coriander seeds
~ 1 tsp aniseeds (saunf)
~ salt to taste


DIRECTION FOR Kolhapuri Mutton Rassa

Add salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and reserve for 1 hour.

Heat 2 tbsps oil and add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chillies. Brown. Add onion and brown. Add coconut, tomatoes and brown. Cool. Grind to a paste and reserve.

Heat remaining oil in a pressure cooker and add meat and potatoes. Stir fry till brown. Add masala paste and salt. Add water if needed and pressure cook till meat is soft. Remove from the cooker into a serving pot.

Garnish with coriander leaves and serve with chapaties

Mutton Recipes - Moroccan Lamb Kebabs with Golden Couscous

Moroccan Lamb Kebabs with Golden Couscous


Ingredients for Moroccan Lamb Kebabs with Golden Couscous
3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks
Golden Couscous

Preparation

Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.

Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.

Mound Golden Couscous on platter. Top with skewers and serve.

Mutton Recipes: Daal Gosht Recipe

Ingredients:
• 1 Cup masoor daal
• 1 kg Meat boneless and cubed
• Salt to taste
• 4 tbsp Vegetable oil
• 2 Onions sliced
• 1 tbsp Ginger paste
• 2 tbsp Garlic paste
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Garam masala
• Juice of 1 lemon
• Coriander leaves to garnish

Directions:
• Boil the daal, meat with salt and 2 tbsp of oil in a pressure cooker till the daal is soft.
• In another pan, heat 2 tbsp of oil and fry the onions till golden brown.
• Add the ginger and garlic paste and fry for a minute.
• Add the coriander, cumin, turmeric, red chili and garam masala powder and fry till the oil separates from the masala.
• Add the daal-meat mixture to this masala and mix well.
• Bring to a boil and simmer for 10 minutes.
• Take off from the fire, add lime juice, stir well and garnish with coriander leaves.
• Daal Gosht is ready