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Seekh Kebabs

Ingredients

750 GMS finely minced meat

1 small onion, chopped

5 garlic cloves, chopped

1 tsp. ginger, chopped

1 tsp. each of red chili, ground clove, cinnamon, cumin powders

2 tsp. each of coriander powder, garam masala

2 fresh green chilies, chopped

2 tsp. lemon juice

1 tbsp. gram flour

2 tbsp. cilantro, chopped

2 tbsp. mint leaves, chopped

3 slices white bread

2 tsp. salt'1 large egg, lightly beaten

1/4 cup oil for grilling and greasing the skewers

Method

1.First of all grind the bread into bread crumbs in a mixer or churner.
2.Add all the remaining ingredients (except the oil) to the mixer and make a thick paste.
3.Marinate the meat in this mixture and keep the mixture in the fridge, overnight.
4.Grease the skewer. Take some mixture in your hand and using your palm and fingers, make a sausage shaped kebab.
5.Grill until cooked, brushing with oil and rotating the skewers frequently.

Advice

Use metallic skewers for grilling them. These kebabs are very delicate to handle, so make 1 kebab first, grill and test. If it breaks, add some more fresh bread crumbs to the mixture, to bind it.

Serve with

Green mint chutney or chili sauce along with ring onions.

Mutton Kofta

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 to 20 - garlic pods
1 1/2 inch piece - 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 to 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.

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Bikney Waly Aur Hein Ja Kar Khareed Lo,
Hum Log Qeemat Se Nhn Qismat Se Mila Karty Hein.

Kadhai Gosht

Ingredients:

•1 kg lamb/ mutton cut into 2" pieces
•1 cup yogurt
•2 tbsps garlic paste
•2 tbsps lemon juice
•2 tsps garam masala (see link below for recipe to make your own)
•Salt to taste
•3 tbsps vegetable/ canola/ sunflower cooking oil
•4 green chillies slit lengthwise
•2 tsps coriander powder
•1 tsp cumin powder
•2 medium tomatoes chopped fine
•Ginger julliennes to garnish
•Fresh chopped corainder to garnish

Preparation:

•Mix the lamb/ mutton with the yogurt, garlic paste, lemon juice, garam masala and salt to taste, cover and allow to marinate for 3 hours.
•Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame. Add the green chillies and fry till they stop spluttering.
•Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes.
•Now add the tomatoes, corainder and cumin powder and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
•Turn off fire, garnish with ginger and coriander leaves and serve with hot Chapatis (Indian flatbread) or Naans.

__________________

Kadhai Gosht

Nihari

Ingredients


* 1 kilogram of Beef (with bones)
* 3 medium Onions (thinly sliced)
* 2 tbsp. of All-Purpose Flour (Maida)
* 1 small piece of Dry Ginger (Sounth)
* 2 Small White Cardamoms (Choti Safaid Ilaichi)
* 2 Bay Leaves (Tezz Pattay)
* 1 Cinnamon Stick (Dal Cheeni)
* 2 tsp. of Garam Masala Powder
* 2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
* 1 tsp. Red Chilli Powder (or to taste)
* 2 pinches of Nutmeg
* ½ tsp. Turmeric Powder
* Salt (to taste)
* 1 small piece of Black Salt
* 1 tbsp. Garlic Paste (
* 1 tbsp. Ginger Paste
* ½ cup Plain Yogurt
* ½ cup Clarified Butter (Ghee) or Cooking Oil

For Garnish

* 1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
* 3 Green Chillies (Hari Mirch) (chopped)
* 1 (2" piece) of Ginger Root (Adrak) (cut in strips)
* A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)

Preparation

1. In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.

2. Add the meat and garam masala powder (whole spices), plain yogurt , ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.

3. Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.

4. Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.

5. Garnish with coriander leaves, fried onions, green chillies and ginger strips.

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