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January 5, 2006
| EATING IN |
Meat on the menu
Mutton chops
Ingredients
10 to 14 pieces of mutton chops
1 1/2 cup yoghurt
1 tsp salt
1 1/2 tsp red chillies
1 tsp coriander powder
1 tsp all spice powder
1 tsp green chillies (chopped)
2 tsp tomato paste
1 tbsp ginger/garlic paste
1 tsp meat tenderizer powder/ raw papaya paste
Juice of two lemons
½ cup oil
½ tsp black pepper powder
Method
Mix all the ingredients in yoghurt except black pepper powder. Marinate the chops in this mixture for at least five hours. In a deep pan, heat oil and one by one put the chops in the pan. Avoid putting in the mixture as much as possible. Fry chops for about five to ten minutes and then add the marinate mixture. Cover and cook on medium heat for about 15 minutes, turning the chops a few times. When almost cooked, uncover and fry them till they are golden brown in colour. Sprinkle some black pepper powder and serve hot.
Baked mutton leg
Ingredients
1 mutton leg (cut in six pieces)
5 large onions (finely chopped)
6 small potatoes (finely chopped)
2 capsicums (finely cut into rings)
3 tbsp ginger paste
4 tbsps papaya paste
2 tsp all spice powder
2 tsp red chilli powder
2 tsp green chillies paste
1 tsp Kashmiri chilli powder
4 tbsp cornflour
2 eggs, boiled
4 tbsps cooking oil
2 tsp black pepper
Salt to taste
Method
Mix all the ingredients together except eggs, onion, capsicums and potatoes. Before putting this mixture over the meat, pierce it with a fork or a knife, so that the mixture can penetrate. Set it aside, preferably in the refrigerator, for six hours. In a baking dish, put the leg pieces one by one and pour the mixture in which the meat was marinated over them. Make sure that there is a uniform layer of marinate mixture under and around the meat. The vegetables should also be spread evenly on the dish.
In a preheated oven, bake at medium heat for about 45 minutes to an hour. To serve, place in a serving dish and place the vegetables and marinate mixture all around. Garnish with slices of boiled eggs.
Mutton jalfrazi
Ingredients
1 kg mutton, cut into cubes
1 stick cinnamon
2-3 cloves
1-2 cardamoms
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, cubed
2 capsicums, cubed
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 cup yoghurt
2 tbsp garlic, chopped
2 tbsp ginger, chopped
4 tbsp oil
3 tbsp chopped coriander leaves
Salt to taste
Method
Grind cinnamon, one clove and a cardamom together. Mix with some salt and rub this on the meat. Set aside for 15 minutes. Cook the meat in a pressure cooker till soft. Drain and set aside.
In a cooking pot put one tbsp oil, fry green chillies, half of sliced onion, ginger and garlic. When the onion turns translucent, take it out and blend to a smooth paste with the yoghurt and remaining cinnamon, clove and cardamom.
Heat the remaining oil and fry the onion, capsicum and tomato cubes. Remove and keep aside. Add the blended paste to the oil and fry till the oil starts leaving the sides of the mixture. Add chilli powder, salt, coriander, cumin and turmeric powder and fry for a minute.
Now add the cooked meat and mix well. Add a little water if it is too dry and cook for five minutes so that all the flavours blend together. Mix the fried onions, capsicums and tomatoes and take them off the heat soon so that vegetables don't become too soft. Garnish with chopped coriander leaves to serve.
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