Kashmiri Lamb Recipe:

Ingredients:

* Lamb- 2 lbs (wash and cut into small pieces)

* Large onions- 2 (sliced thinly)

* Tomatoes- 3 (chopped)

* Grated ginger- 1 inch piece

* Crushed garlic- 5 cloves

* Dry red chilies- 4

* Fresh green chilies- 3

* Cumin seeds- 1 tsp

* Turmeric powder- 1/2 tsp

* Garam masala- 1 tsp

* Grated coconut- 4 tablespoons

* Plain yoghurt- 1 cup

* Saffron- 1/2 tsp

* Blanched almonds- 15

* Salt to taste

* Oil- 6 tablespoons

* Chopped cilantro (coriander) leaves

Method:

Grind the red chilies, green chilies, cumin seeds, garam masala, ginger, garlic, grated coconut and tomatoes together into a smooth paste.

Heat the oil in a pan and fry the onions until golden.

Add the spice paste and fry until the oil separates from the mixture.

Add the lamb pieces and salt & cook until it is almost done. Stir occasionally.

Mutton Kofta Recipe:

Ingredients:

1/2 kg mutton – finely minced

1 egg

2 tbsp chana – roasted, grounded & sieved

2 tsp coriander – chopped

1 tbsp poppy seeds – soaked in water

15-20 garlic pods

1 1/2 inch piece of ginger

4 onions – finely sliced

4 tomatoes – skinned & pureed

2 tsp coriander powder

1 tsp turmeric powder

salt – to taste

1 1/2 cups yoghurt – whipped

1 cup oil

water

2 black cardamoms

1 tsp whole pepper

5-6 cloves

5 green cardamoms

2 bay leaves

1 inch cinnamon stick

Method:

Grind the garlic, ginger and the poppy seeds together. Keep aside.

Heat oil in a pan and add the onions to it. Fry till they turn brown in colour. Add little water to it and stir.

In another pan mix the whole spices and a cup of water and simmer for 10 minutes. Keep aside.

In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.

Add the coriander powder, turmeric powder and salt. Mix well. Add the chopped tomatoes and stir.

In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.

Grease hands with little oil and make small koftas and keep aside. Add them to the onion mixture. Strain the water from the whole spices and add to the koftas. Bring it to a boil.

Cook for about five minutes and then add yogurt. Reduce the heat and cook for about 45 minutes.

Mutton Pulao Recipe:

Ingredients:

350 gm mutton/lamb – chops-pricked

2 cups rice – washed and soaked

4 black cardamoms

1 tsp peppercorns

4 whole red chillies

6 cloves

1 inch piece cinnamon-broken roughly

4 tbsp ghee

1 cup onions – sliced uniformly

1 tsp salt

1 tsp kashmiri chilli powder

1 tsp all spice – powdered

2 cups hot water – for the rice

pinch of food colour

Method:

Heat the ghee in a pan and add the cardamom, peppercorns, red chillies and cloves. When they darken a bit, add the onions and cook till transparent.

Add the meat, salt and chilli powder, all spice. Stir fry till meat is opaque and add two cups of water. Bring to a boil and lower the heat and cook covered till meat is tender.

Strain the meat and keep aside. Measure the liquid and make up to three cups by adding hot water.

Mix liquid, meat and rice together. Bring to a boil, lower the heat and cook covered for five minutes. Sprinkle the colour in a trail and continue to cook covered for seven minutes. Serve hot.

INGREDIENTS:-

Carrots -115Gr,
Beans -115Gr,
Cabbage -115Gr,
Refined flour -340Gr,
Onions -%0Gr,
Ginger -1/2tsp,
Salt –to taste,
Baking powder -1/2tsp,
Eggs -3,
Corn flour –for rolling,
Fat –To frying.

PREPARATION OF SPRING ROLLS:-

• Sieve flour, baking powder and Salt together. Make a well in centre. Add lightly beaten eggs.
• Make a stiff dough using a little cold water is necessary sprinkle a pastry with corn flour and knead dough gently till smooth.
• Roll out water thin and cut in 7.5cm squares.
• Mix minced Veg with other ingredients and place heaped tsp of minute in middle of each square.
• Fold cross wise and press edges together firmly, using a little water.
• Deep fry in smoking fat until deep brown or boil in soup. Then fried, seive with a sweet and sour sauce.

INGREDIENTS :-

Minced meat  -500Gr,

Onions  -115Gr,

Garlic  -2cloves,

Fat  -15Gr,

Capsicum  -60Gr,

haricot Beans  -225Gr,

Egg  -1,

Chilli powder  -1tsp,

Salt and pepper  -to taste.

PREPARATION :-

• To prepare The Consomme royale,Cook Stock Well and strain.
• Chop the Vegetables and Mix with Minced meat and egg.
• Add Mixture to cook stock and whisk thoroughly.
• Add vinegar,Spices and Onions to the Stock.
• Keep on a Slow fire and bring to boil whisking all the time.
• When it starts the boiling stop whisking and allow to simmer for one hour.
• Strain through a muslin cloth Twice of necessary.
• Reheat and Garnish with Cubes of royale.
• For garnish beat egg yolk, add stock and season it, and steam in small greased moulds.
• Reheat

INGREDIENTS :-

Tomtoes  -500Gr,

Carrots  -55Gr,

Onions  -55Gr,

Coconut   -1/2,

Milk  -300Ml,

Refined flour  -30Gr,

Butter -30Gr,

Stock  -600Ml,

Pepper corns  -a few,

salt  -to taste,

Parsley  -a sprig.

PREPARATION :-

• To prepare Madras soup at first Wash and slice tomatoes.
• Peel and slice Onions.
• Peel and grate Carrots, Grate coconut.
• Place tomatoes,Onions and Carrots in a Heavy pan.
• Add Hot stock or Boiling Water. Add Pepper and Salt.
• Cook till the Vegetables are done.
• Add grated coconut and cook till Vegetables are well cooked.
• Rub through a soup sieve.
• Prepare a White sauce with flour,butter and milk.
• Add Vegetables Puree gradually.
• Reheat and serve garnished with Chopped parsley.

INGREDIENTS :-

Tomatoes  -350Gr,

Carrots  -115Gr,

Turnip  -30Gr,

Onions  -30Gr,

Butter  -30Gr,

Refined flour   -30Gr,

Milk  -300Ml,

Stock  -750Ml,

pepper  -a pinch,

Bread croutons   -a few (or) Chopped parsley

Salt  -to taste.

PREPARATION :

• To prepare the Cream of Tomato Soup, First clean and cut the Tomatoes, chop Onions,Carrots and Turnip.
• Put the vegetables into dish and cover with stock or water, add Seasoning and cook till all Vegetables are Tender.
• Take boiled Vegetables Put through a sieve to make a puree.
• Prepare white sauce with milk,Flour and Butter and cool it.
• Add puree Gradually to the Sauce.
• Reheat mixture, add more seasoning if required and Serve hot with fried Bread Croutons  or Chopped Parsley.

INGREDIENTS :-

MUTTON  -500Gr,
POTATOES  -450Gr,
BUTTER  -30Gr,
ONIONS  -115Gr,
REFINED FLOUR  -10Gr,
STOCK  -150Ml,
SALT  -TO TASTE,
PEPPER  -A PINCH,
MILK  -75Ml,
TOMATOES  -115Gr.

PREPARATION :-

• To prepare sheperd’s pie boil and roast the meat at first, cool and mince it.
• Take onions and chopit.
• Take half of the Fat melt it in a pan and fry onions till pale brown.
• stir this mixture in flour, add stock gradually, stir it until thick.
• Take tomatoes and blanch, chop and add to the stock.
• Add seasoning and meat.
• Put into greased pie dish.
• Boil and mash potatoes with milk.
• spread the meat andicind with potato mash, make arough surface with a fork on the pie and dot with Butter.
• Bake the mixture in oven a1 190degrees for about 20-25 minutes.
• Garnish the pie in a plate with cabbage leaves at bottom and round with apple slices, Sheperd’s pie will be ready.