Kheema aloo ( Minced lamb with potatoes )

Ingredients

Onion                       2 large finely chopped
Potatoes                 2 large cubed
Minced lamb          1.5 - 2 lb
Mix vegetables       optional  1/2 cup frozen fine chopped

Salt                                         1 teaspoon
Red chilli powder                1 teaspoon
Turmeric  powder               1/4 teaspoon
Coriander powder              1/2 teaspoon
Garam Masala  powder    1/4 tsp

Ginger garlic paste               1.5 tablespoon
Green chillies slit                    2-3
Oil                                                 2-3 tablespoon

Lemon juice                             1 teaspoon 

Cilantro  optional for garnishing. 

Method

1  Fry finely chopped  onion in oil  ( in pressure cooker for quick cooking .. or u can use kadai  or wok ) until light brown.

2 .  Add ginger garlic paste and fry for 2 minutes

3.  Add green chillies , red chilli powder, coriander powder, salt, turmeric powder  and stir for 2 minutes. 

4. Add washed minced lamb and fry for 5 minutes 

5. Add frozen  vegetables  and potato  cubes 

6. Mix and add 1/2 cup water and close lid and cook in  pressure cooker for  about 3 whistles . Turn off and let pressure out. If cooking in sauce pan , cover lid and cook for 35 to 50 minutes . If in wok keep stirring and frying till done for about 30 to 50 minutes. 

7. Add Garam Masala  , lemon  juice ,  cilantro  for garnishing . 

Palak Gosht [ Spinach mutton]

There are many versions of palal gosht . Here is how i make it in a very easy and quick way. I  used boneless beef.You can use beef with bones/ mutton with bones or without bones or lamb with bones or without bones or chicken.Do not use potato when u try palak chicken.

Serves 3

Ingredients :

Beef/mutton/chicken : 1Lb
Onion: 1 medium size
green chilies : 2
Spinach: 14oz bag
Potatoes: 3 medium
Tomatoes : 2 medium [i used  canned tomato sauce 1/2 cup]
Ginger/Garlic paste: 2 teaspoon
salt
Turmeric powder : 1/2 teaspoon
Garam masala powder : 1/4 teaspoon
Red chili Powder : 1/2 teaspoon
oil: 2 tablespoon


Directions:

1. Add all powder masalas - salt,turmeric powder,chili powder to beef and marinate for 30 minutes at least.

2. In a pressure cooker fry chopped onion. And fry till light golden. Add chopped green chilies .

3. Add ginger garlic paste to onion and fry for 1 minute.

4. Add meat and fry for 3 minutes and add tomatoes [or tomato paste] and potatoes[optional]1 cup water and pressure cook till meat is 80% tender. that is about 25 minutes on medium flame.

5. After the pressure is out open cooker and add garam masala powder and stir and add spinach . [ chopped spinach/ paste . I added whole spinach leaves ]. Adjust water level and close lid and pressure cook for 5 minutes more. and let the pressure out on its own .

 Serve with rice or roti. I have served with vegetables rice and some yogurt.
Enjoy!

Paya [ Lamb Feet ] Soup

(Serves 4)

Ingredients: 

Lamb feet cleaned and skin out : 2 lbs

Salt: 1teaspoon or to taste.

Red Chilli Powder : 3/4 Teaspoon or to taste.

Turmeric Powder :1/2 Teaspoon

Ginger -Garlic paste : 2 teaspoon.

Coconut paste:1 tablespoon [optional]

Tomatoes: 2 numbers

Onion: 1 big.or 2 med.

Garam masala powder : 1/2 teaspoon.

Parsley leaves : 2 teaspoon.

Method:

1. Add 2 lb lamb feet  2 1/2 cup water and chopped onion in pressure cooker . Add turmeric powder and salt and ginger garlic paste and chopped tomatoes to pressure cooker . Cook for about half an hour. 

2. Let the pressure out completely and add to cooker 1 tablespoon coconut paste,red chilli powder,garam masala powder  close cooker again and pressure cook for another 30-45 minutes.

 Garnish suggestion: 

Garnish with Parsley leaves and grated ginger. 

Serving suggestion: 

I love this  with rotis or naan . My husband prefers it with rice. Or just eat it like plain soup.

Best with Sheermal :

CLICK HERE FOR SHEERMAL RECIPE 

Arabic Lamb Stew Recipe

INGREDIENTS :

Mutton 1 kg (pieces)
Cinnamon powder 1 tsp
Corn flour 2 tbsp
Garlic clove 3 – 4
Paprika powder 2 tbsp
Onion 2
Chicken powder 2 tbsp
Chicken stock 1 jug
Fresh Coriander/Parsley ½ bunch
Oil ½ cup
Salt to taste 

METHOD :

1.Wash meat and marinate it with salt, paprika powder and 1/2 tsp cinnamon powder.
2.Leave it for a while.
3.Now crush the onion and garlic.
4.Heat oil in a pan and add onion, garlic, chicken powder and 16. cup chicken stock.
5.Cook for 10 – 15 minutes.
6.When stock becomes dry, stir fry it well.
7.Now add meat and fry it again.
8.When meat fried well then add remaining chicken stock and cook for 2-3 minutes.
9.Now add remaining 1/2 tsp cinnamon powder and cook 10 minutes more.
10.When meat is tender then take it out and keep aside.
11.Now add corn flour in remaining curry, mix well and make it thick like stew.
12.Now strain and combine the meat mixture.
13.Garnish with coriander leaves

Note: Cooking Time: 85-90 minuts, Serving: 4-5 persons 

Spanish Arab-Style Lamb Recipe - Cordero Moruno

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Ingredients:

• 2-3 lb lamb shoulder or leg (boneless) or 5-6 lb if bone in
• 1 tsp cinnamon
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 3-4 Tbsp extra virgin olive oil
• 2 yellow onions
• 2 cloves garlic
• 3-5 cups chicken stock
• 1/3 cup raisins
• 1/3 cup sherry
• 2 Tbsp almonds

Preparation:

This Arab-style lamb recipe makes 4-6 servings.

Remove lamb from packaging and pat dry. Combine cinnamon, cumin, salt and pepper in a small bowl. Rub spice mixture on all sides of lamb. Set aside.

Peel and chop onions and garlic. Pour olive oil into a large heavy-bottomed frying pan and heat on medium. When oil is hot, sauté the onions and garlic until onions are translucent.

Place lamb in pan and brown on both sides. Once meat is browned, add 2-3 cups of stock to cover meat. Cover pan and reduce heat to a simmer. Cook slowly for 1 to 1.5 hours. Check every 15 minutes or so, adding more liquid as necessary. When done, meat should be cooked through and tender.

While lamb is cooking, pour sherry into a short glass or small bowl and soak the raisins. Coarsely grind the almonds.

About 15 minutes before cooking is complete, , raisins and almonds to the pan. When lamb is ready, slice and serve with sauce and white rice or couscous.