BHUNA HUA GOSHAT

Ingredient

* 1 kilo mutton
* Salt according to taste
* 1/4 tsp haldi powder
* 1 tsp chilli powder
* 1 tbs dhunia powder
* 1 medium onion chopped
* 3-4 tbs oil
* 1 tsp ginger paste
* 1/2 tsp garlic paste
* 1 tomato chopped
* 6-8 whole black pepper
* 3-4 cloves
* 2 bari illaichi
* 1/4 tsp zeera



Method

Fry onion in the oil till brown.
Mix all the ingredients together and add to
the pot and stir till the tomato becomes soft and the water dries.
Then add the meat and again let the water dry. Add 3-4 glasses
of water, cover and leave for 15 minutes.When meat is almost done
add any of the following vegetables:Palak,tomato,Cauliflower,
Turnip(Shaljam), Beetroot(Chukundar).Garnish with fresh dhunia
leaves andchopped green chillies.

SHAMI KABAB

Ingredient

* ½ kg. mince meat
* ¼ tsp. ground garlic
* ¼ tsp. red chilli powder
* 2 tbsps. Split gram peas
* ¼ tsp. ground ginger
* 2 eggs
* Cooking fat for frying

Filling:

* 1 small onion
* 2 green chillies
* A few coriander leaves
* Enough yoghurt to mix to a creamy consistency
with the chopped onions, green chillies and coriander leaves.
* Add salt to taste


Method

Boil together meat, split gram and the spices till
the meat and the gram are tender and no water remains.
Let the mixture cool then pass through a mincing machine
to blend all ingredients together into a paste. Divide
the meat paste into portions. Hollow out each portion
and put in a little of the filling. Pat into flat round cakes,
dip in beaten egg and shallow fry until deep brown.

Mutton Karahi

Ingredients

* 1/2 kg ( 500 gms ) mutton
* 3 tomatoes
* 1/2 cup oil
* 1/2 cup yogurt
* 1/2 bunch coriander
* 4-5 green chillies
* 2tsp ginger paste
* 1tsp garlic paste
* 1 tsp haldi
* 1/2 tsp garam masala
* 1 tbsp red chilli coarsely grounded
* salt to taste

Directions

1. Saute meat in karahi without oil till the water dries up .
2. Then add ginger garlic paste and then yogurt .
3. Now add haldi , garam masala , red chilli and salt . Mix well .
4. Add green chillies and tomatoes and a little water to tenderize
the meat on a very low heat and the pot should be covered .
5. When the mutton is tender add oil and let it cook in oil
for sometime .
6. Garnish with hara dhania and green chillies .

MUTTON SOUP

Ingredient



* 8 lamb chops
* one teaspoon salt
* one teaspoon pepper
* tablespoon oil
* 2 cups water
* one tablespoon parsley, chopped
* one bay leaf
* one teaspoon peppercorns
* 1/2 teaspoon thyme
* 1/2 teaspoon rosemary
* one pound potato, diced
* 2 cups cabbage, shredded
* one onion, chopped
* leek rib, sliced
* 12 pearl onions
* 1 1/2cups celery, sliced
* 1 1/2 cups peas



Method

Season lamb chops with salt and pepper.
Heat oil in a saucepan and brown on both sides of lamb chops.
Remove lamb and place in a Dutch oven. Pour off any fat
and deglaze saucepan by adding water.

Pour water over lamb in the Dutch overn and bring to a boil.
Enclosed in cheesecloth bag, add chopped parsley, bay leaf,
peppercorns, thyme, and rosemary to the boiling water.
Lower the heat and simmer covered.

Add diced potatoes, shredded cabbage, chopped onion,
sliced leek rib, pearl onions, sliced celery.
Simmer for 20 minutes or until meat and vegetables are tender,
then add peas. Add more water if needed. Simmer for 10 minutes.