Mutton Biryani

Developed in the royal kitchens of Nawabs and Rajas, biryani is a royal culinary masterpiece. Biryani is always a crowd pleaser and this version is sure to please your palate with its rich texture and bold flavors.  Engulfed in flavorful mutton and a plethora of nuts the rice acquires a heavenly taste. A must try for all.

Ingredients and preparation:
For the mutton
1 lb mutton cubed into 2 inch pieces
1 cup plain yogurt beaten well
Kashmiri red chili powder (for color and desired heat level)
salt to taste
1 large red onion chopped fine
1 tablespoon ginger-garlic paste
2 tbsp tomato paste
½ teaspoon Turmeric powder
1 teaspoon Coriander powder
More Kashmiri red chili powder if desired
Marinade spices:
1/4 teaspoon each of whole dry cumin and coriander,
3 whole cloves
1 long stick cinnamon
4 green cardamoms
1 black cardamoms
Few black peppercorns
¾ teaspoon anardana powder (dry pomegranate powder)
1/2 tsp fennel seeds (saunf)
Cooking the mutton:

1. Take all the marinade spices and lightly toast them in a dry skillet. Let cool and coarsely grind them together in a dry grinder or mortar and pestle. Do not powder them fine, keep them grainy.
2. Combine these spices with the yogurt and salt and Kashmiri chili powder to form a marinade. Marinate mutton pieces in this for a minimum of 4 hours, preferably overnight.
3. To cook the mutton, heat oil in a large heavy bottomed pan. Add chopped onion and fry at medium high, stirring constantly till they turn pink.
4. At this point add the ginger garlic paste and continue stirring for 2 minutes.
5. Add the marinated mutton mixture along with tomato paste, and coat them well with the onion mixture. Fry for 2-4 more minutes.
6. Add all the other spices and 3/4 cup of water and stir well. Reduce the heat and simmer covered. At this point the aim is to infuse the mutton with all the wonderful spices while slowly cooking it. Check occasionally and add more water if need
7. After about 25-30 minutes the mutton will be almost done. The best way to tell is when you see the entire concoction leaving oil from all sides. At this point remove from heat. There should not be too much liquid in the pan and mutton should be surrounded by a little bit of gravy. If there is too much liquid boil it off.

For the rice
2 cups long grain basmati rice
6 cups water
1 teaspoon ghee
1 teaspoon salt
Cooking the rice:

1. Wash the rice well with cold water.
2. Soak rice for 30 minutes. Drain.
3. Bring the 6 cups of water with salt and ghee to boil. As it comes to a rolling boil add the soaked rice. Stir. Wait till it comes back to boil and reduce heat to medium. Cook for 3-4 minutes.
4. Check the rice grain at this point. It should be only three quarters cooked.
5. Remove from heat and drain out all the water. Rice is now ready to layer.

Other ingredients
Few strands of saffron soaked in 1 teaspoon of hot water (for 2-3 mins)
2 tbsp dry mint (or 1 cup fresh mint chopped fine)
1 cup fresh coriander chopped fine
2 large red onions sliced, fried till golden brown
Handful mixed nuts (cashew nuts and almonds) lightly toasted in 1/2 tsp oil
Assembling the Biryani:

1. Preheat the oven at 375 F.
2. In a large greased casserole, start layering. Layer half the rice at the bottom. Top with half the toasted nuts, followed by half the fried onions, mint and coriander.
3. Sprinkle saffron water randomly over the rice. Top with half the mutton. Now repeat the layers again. Do not try to mix the rice and mutton together.
4. Cover with foil and bake for 20-25 minutes till rice cooks completely.
5. Give a random light stir to the entire concoction and see the beautiful colors and aromas blending together.
6. Serve steaming hot with Raita.

Punjabi non veg thali

Tonight's Menu

Lassi

Lamb Korma 

Butter Chicken

Fish Amritsari 

Kachumber Raita

Roomali Roti 

Jeera Rice 

Laccha pyaz with mint chutney 

Red Chili Pickle

Gulab Jamun

Punjab - the land of five rivers, the land of endless fields of lush greens tipped with golden yellow flowers, the land which nurtured sufi poets like Baba Farid, Bulhe Shah, and Waris Shah, the land that houses the undiscovered secrets of Indus Valley civilizations.

Punjab - the home of tandoor and a remarkably robust cuisine that is richly influenced by its many invaders from Alexander (Greek) to Nadir Shah (Persian) to Sher Shah (Afghan) to Babar (Mughals).
Punjabi cuisine reflects an abundance of fruits and vegetables, milk and butter, wheat and a multitude of spices. A simple thali will have a combination of vegetables and lentils served with ghee or butter spread over plain roti accompanied by raita and onions split open by smashing with a fist.

Traditionally meat dishes were prepared by men, specially on holidays or special occasions. This here is a collection of a variety of non - veg dishes that can be served together as a delightful meal complete with starter and dessert.

Lamb Korma
Korma is usually made by marinating the meat in yogurt flavored with garlic and other dry spices. This softens the meat and incorporates the flavor deep within. The marinated meat is then cooked with lots of onions, tomato and whole dry spices. Korma can be mild or hot depending on the desired heat level,achieved by addition of green chilies and/or red chili powder.
For recipe click here.



Butter Chicken
Butter chicken or makhani murg is a rich creamy Chicken curry from northern India. Among the best known Indian dishes all over the world butter chicken has its roots in the Punjabi cuisine. The rich rose colored gravy can be made hot or mild to suit every palate.
For recipe click here.





Amritsari Fish
Named after its city of origin, fish Amritsari is a popular street food always served with a sprinkle of lime juice. This dish calls for frying the fish but you can grill it as well. Use any firm fish for this recipe which does not fall apart while grilling. Cook small pieces as starters or a full fillet as the main dish.
For recipe click here.

Kachumbar raita
Mixed salad chopped to small bite sized chunks in creamy plain yogurt, flavored with salt and dry roasted crushed cumin. An excellent accompaniment to any spicy main dish as a cooling agent. Serve this with biryani, curried chicken and lamb, with any grilled meat and veggies, with stuffed paratha's and poori.
For recipe click here.

Jeera (cumin) Rice 
This preparation is simple and complements all intense flavored curry dishes. Take one cup of basmati rice and two cups of water. Heat a 2 teaspoons of oil in a saucepan and add 1/2 teaspoon whole cumin seeds. Sizzle for 10 seconds and add the rice and water. Season with salt if desired (I usually omit the salt) and bring to a rolling boil. Simmer and cook covered for 7-10 minutes till all water is absorbed and rice is fully cooked. emove from heat and fluff with fork. Serve hot.


Onions in mint sauce
Sliced, thin onion rings  with mint coriander chutney is an appetizing accompaniment to any grilled and BBQ meats. Adds texture and flavor with a burst of freshness from the fresh herbs in the chutney.
For mint chutney recipe go here.







Red chili pickle
Rings of hot Thai red chilies immersed in olive oil and a concoction of spices that are lightly toasted and coarsely pounded gives this beautiful pickle flavors that explode in the mouth like fireworks. For the recipe click here.










References:
http://ezinearticles.com/?Punjab---The-Land-Of-Five-Rivers&id=403626

Prashad cooking with Indian masters

Greek Lamb burgers

Greek lamb burger

This awesome burger is made with minced lamb infused with a concoction of herbs and spices and then grilled to perfection. Served on a bun with mixed greens, fresh tomato slices, red onion rings, kalamata olives, sprinkled with feta cheese and drizzled with tzatziki sauce - all the Greek flavors in one package. Burger never tasted better. Serve it with fries or fresh Greek salad for a complete meal. A MUST try this BBQ season.

Lamb Burgers
Ingredients: (for 4 burgers)
1 lb mince mutton
3 cloves garlic, minced
1/2 red onion, chopped fine
1 tbsp feta cheese
1 tbsp lime juice
1/2 tsp lime zest
1/2 tsp dry mint
Handful fresh coriander, chopped fine
1 tsp red pepper flakes (adjust as per your spice quotient)
2 walnuts, crushed roughly
2 tbsp Greek seasoning (recipe here)
Salt to taste

1. Mix all the ingredients together and divide into four equal parts. 
2. Shape into round patties. 
3. Place in a single layer and cover. Refrigerate for 1/2 hour before cooking. 
4. Grill for 7-8 minutes per side till cooked through and golden on both sides. 
5. For a Vegetarian option substitute mince lamb with paneer, tofu or boiled potato or a combination of these. I have also tried boiled soy granules mixed with boiled potato. Just keep the flavoring same. You can pan fry or grill these. Comes out great.

To serve
4 burger buns (I used rustic kaiser buns)
Red onion rings
Tomato slices
Mixed greens(spinach, arugula, etc)
Kalamata olives
Feta cheese
Tzatziki sauce(recipe here)

1. To serve warm the bun and place the leafy greens at the bottom. 
2. Top with the lamb burger followed by sliced tomatoes and onion rings. 
3. Drizzle tzatziki generously and sprinkle with feta. 
4. Top with some olives and enjoy your feast. Burger never tasted sooo good.

You might also like these burgers

Indian style burger

Moroccan chicken burger

Chicken slider

 

Thai chicken burger

Jerk Chicken burger

Fish burger

Meatball sub

Moussaka

Moussaka with tomato-cucumber-feta salad and steamed green beans

This is the kind of food that fills you from head to toe and gives you that warm fuzzy feeling. Moussaka can be made with any kind of ground meat. I used chicken. Tastes even better the next day. So double the recipe and keep one for the day after.
Greek moussaka
Ingredients: (serves 4-6)
1 large eggplant, sliced into 1/4-inch slices
2 large baking potatoes, peeled and thinly sliced
1/2 cups all-purpose flour
3 tbsp unsalted butter
1 medium onion, finely chopped
1 lb ground chicken
1 tbsp minced garlic
1/2 tsp dried oregano
3 tbsp tomato paste
1 cup crushed tomatoes
1/2 cup water
2 tbsp finely chopped fresh parsley leaves
salt to taste
freshly ground black pepper
2 1/2 cups milk
1 egg, lightly beaten
3/4 cup grated cheddar cheese or Parmesan or Romano

1. Sprinkle salt on the eggplant slices and leave them to sweat for 20 minutes, then pat dry with paper towels.
2. Cooking the potatoes: While the eggplant is sweating, heat olive oil in a large pan and add the potato slices and cook until lightly golden on both sides, about 3 to 4 minutes. Working in batches to avoid overcrowding. Transfer to a paper-lined plate to drain. Season lightly with salt.
3. Cooking the eggplant slices: Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Heat oil in a skillet and, working in batches, fry the eggplant slices until golden on both sides, about 2 to 3 minutes per side. Add more oil as needed. Transfer to a paper-lined plate to drain.
4. Making the meat sauce: Heat 2 tablespoons of olive oil in a large skillet add the onions. Cook till slightly pink, about 3-4 minutes. Add the ground meat, garlic, and oregano and cook. Stir frequently and break any lumps, cook until meat is browned, 4 to 6 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
5. Making the bechamel sauce: In a medium saucepan melt the butter and whisk in the flour and cook for 2 to 3 minutes, stirring so as to avoid browning. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg. Stir in 1/4 cup of the cheese and set aside, covered, while you assemble the casserole.
6. Putting it all together: Preheat the oven to 350 degrees F. Lightly grease a large casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Then layer as follows:

Potato slices
A third of the meat sauce
Half of the eggplant slices 
A third of the meat sauce
3/4 cup of the bechamel sauce 
1/4 cup of the cheese. 
Remaining eggplant slices, pressing down gently to compress. 
Remaining meat sauce
Remaining bechamel sauce evenly 
Sprinkle with the remaining cheese

Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 30 minutes before cutting into squares and serve.

Tomato-cucumber-feta salad
In a large bowl, toss together the tomatoes, cucumber, red onions, basil, olives, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Recipe adapted from Emeril Lagasse (Food network)

Green green Mutton

Mutton hara masala

Juicy and tender pieces of mutton are infused with aromatic spices and enriched with a large amount of greens and herbs to make this delectable curry. Fenugreek, spinach, mint, coriander and dill all contribute their earthy green flavors to the dish. Meat cooks in a gravy infused with cinnamon, cloves, cardamom and peppercorns till tender. Try to use all types of greens here as each has a unique taste. A very impressive dish to serve at your next dinner party with naan, roti or rice. 

Ingredients: (Generously serves 4)
2 lb Mutton
1/3 cup kasuri methi
1 lb spinach
1 cup fresh mint leaves
2 cups fresh coriander
handful fresh dill
4-6 green chilies
2 medium Onions, chopped
1 tsp garlic paste
1 tsp ginger paste
Red chili powder to taste
1 tsp turmeric powder
1 1/2 cups plain yogurt
3 tbsp oil
Salt to taste
Whole spices (dry roast and grind coarsely)
1/2 tsp each cumin and coriander seeds
1/2 inch cinnamon
5 cloves
1 black cardamom
2 green cardamom
few peppercorns

1. Microwave the spinach till it is lightly cooked, about 4-5 minutes. Grind all the fresh greens (cooked spinach along with its water, mint, dill and coriander) into a smooth paste. Keep aside 
2. Marinate the mutton in yogurt, salt, chili powder and turmeric for 2 hours. 
3. Heat oil and add coarsely ground spices, saute for 2 seconds. Add kasuri methi and onions and saute till onions turn pink. Add ginger garlic paste and continue to saute till the entire mixture turns light brown. 
4. Add the marinated mutton and continue frying for another 5-10 minutes. 
5. Add 1/2 cup water and pressure cook for 10 minutes on simmer after the whistle. 
6. Once the pressure is released, put the cooker back on low flame and cook the meat until the oil separates, 
7. Add the ground greens and cook for 3 minutes max to incorporate the green flavor in the meat. If you cook longer then it will change color. 
8. Serve with roti or naan. 

Lamb curry in nihari masala (Nalli Nihari)

Tonight's Menu

Nalli nihari

Onion relish

Garden salad

Naan

Wine Pairing: Shiraz / Chardonnay

This lamb preparation is a melt in the mouth lamb stew cooked in an explosion of spices. It is hot and spicy and hits the spot right away. At first when I saw this recipe, I was amazed at the colour and gravy thickness without the use of tomato or yogurt as is customary in curries. Flour mixture does the thickening and the colour is totally the nihari masala (large quantity of red chillies and other spices) and fried lamb and onions. If the spice level doesn't bother you then I suggest you use the higher amount as suggested in the recipe (I sure did). Serve with naan or rice.

The roots of nalli nihari lie in the kitchens of Muslim Nawabs both in Awadh and Hydrabad. According to Wikipedia, it shares the position of national dish of Pakistan along with Biryani.

Nalli Nihari
Ingredients:
2 lbs Lamb
3-5 tbsp nihari masala (see recipe below)
2 large red onions sliced fine
2 tbsp whole wheat flour
2 inch chunk ginger (half julienne, rest grated)
4-5 cloves garlic
salt to taste
1 tbsp Lime juice
Fresh coriander finely chopped
Canola oil as needed

1. Heat 2 tablespoons oil in a pan and fry the onions till golden brown. Keep aside. 
2. Heat 2 tbsp oil in a deep pan, add garlic add lamb or mutton pieces and sauté on medium heat till slightly browned. Add nihari masala and crushed ginger and continue to sauté for two minutes. 
3. Add half the fried onions and mix. Add two cups of water and salt and bring it to a boil. Cover and cook till the lamb is completely cooked. I usually pressure cook till lamb is cooked. 
4. Mix whole wheat flour in half a cup of water well so that there are no lumps. Add the remaining fried onions to the cooked lamb along with wheat flour mixture, lime juice and mix well. 
5. Cook on medium heat making sure the gravy doesn't burn. Cook till the gravy thickens to the desired consistency. Add ginger strips and cook till the lamb begins to leave the bones. Serve hot garnished with ginger strips and fresh coriander. 
6. Serve with plain naan or rice. 

Nihari Masala
Ingredients:
5 dry red chillies
2 tbsp black cumin seeds
2 tbsp fennel seeds
1 cardamom black
3 green cardamoms
1 star anise
1 tbsp black peppercorns
2 one inch cinnamon sticks
10 cloves
2 tbsp poppy seeds
1 tbsp dry ginger powder
1 tsp nutmeg powder

1. Dry roast all the spices and dry grind to form a coarse powder. 
2. Store in an airtight container. 
3. Can be used to make any curry preparation.

Adapted from Khana Khazana recipes

Rosemary Lamb Chops

Tonight's Menu

Rosemary lamb chops

Pineapple salad

Garlic smashed potatoes

Wine Pairing: Cabernet Sauvignon, Shiraz 

BBQ rosemary lamb chops

Here's another one of the simple yet flavorful lamb chops recipes. It is incredible how a bunch herbs and garlic can enhance the taste of lamb. try to marinate overnight as the acid helps tenderize the meat. The refreshing pineapple salsa and the crisp smashed potatoes make a perfect accompaniment for the rosemary lamb. Medium bodied red wines that are soft and earthy pair very well with this meal.
Enjoy this incredible summer. Happy grilling you guys.

Rosemary lamb chops
Ingredients: serves 4-5
10-12 loin lamb chops
1/3 cup olive oil
1/4 cup lime juice
1 tablespoon dried rosemary
4 cloves garlic, minced fine
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Combine all ingredients for the marinade in a small bowl. 
2. Place chops in a large glass container and pour the marinade over them. Turn the chops repeatedly to coat well. 
3. Cover and refrigerate for 4 to 12 hours, preferably overnight. 
4. Remove chops from fridge and allow to come to room temperature. Preheat grill for medium-high heat. 
5. Remove chops from marinade and place on a lightly oiled grill rack. Cook for 8 minutes on each side for a medium well-cooked level. 
6. Remove from heat, allow to rest for 3-5 minutes, and serve with smashed potatoes and pineapple salsa. 

Pineapple salad

Pineapple Salad
Ingredients: (serves 4)
Pineapple in bite-sized chunks
Red pepper chunks
Yellow pepper chunks
Red onion chopped
Handful fresh coriander chopped
Handful fresh mint chopped
Jalapeno peppers chopped
salt to taste
lime juice
Combine all the ingredients together and refrigerate for at least 2 hours before serving to blend in the flavors.

Garlic smashed potatoes
Ingredients:
8 medium sized red potatoes
2 tbsp butter, melted
2 tbsp parmesan cheese
1/2 tsp garlic powder
paprika to taste
salt to taste
freshly ground black pepper
fresh parsley for garnish

1. Boil the potatoes along with the skin for 15-20 minutes until tender. 
2. Drain and place them on a baking sheet. Using a potato masher or the palm of your hand press the potatoes flat. Brush them with 1 tbsp butter. 
3. Combine all the other ingredients and sprinkle half the mixture over the potatoes. Bake at 400F for 15 minutes. 
4. Turn the potatoes over, brush with the remaining butter and sprinkle the rest of the cheese mixture over them. bake for another 15 minutes. 
5. garnish with parsley. serve hot and crisp. 

Grilled tandoori mint lamb chops

Tonight's Menu

Mint lamb chops

Salad greens

Mint Chutney

Garlic naan

Wine Pairing: Cabernet Sauvignon, Shiraz

Grilled mint lamb chops

Of all the red meats, lamb is the most popular and widely consumed meat in India. The fragrant spices of the Indian cuisine blend harmoniously with the rich flavour of lamb. Grilling, in India is done in the clay oven called 'Tandoor'. Meat, poultry and fish is marinated in yogurt based marinades usually spiced with aromatic spices and herbs for a few hours. The intense heat of the tandoor cooks the food quickly, leaving it charred from the outside and moist from the inside.

All of the spices mentioned in the recipe are easily available in the grocery stores. Make sure you prep and marinate the lamb night before. This way it gets infused with a variety of spices while the acidity of the yogurt tenderizes the meat.

Marinate the lamb chops overnight for best results

Mint Lamb Chops
Ingredients: serves 4-6
16 lamb chops, about 1 inch thick,
1 1/4 cup plain yogurt
1/4 cup Green marinade(recipe follows)
2 teaspoons Garam Masala
1/2 tablespoon cumin seeds, toasted and cracked
1/2 tablespoon coriander seeds, toasted and cracked
1/2 tablespoon freshly ground black pepper
1/2 tablespoon salt

1. The night before, to start marinating the chops arrange them in a single layer in a glass container. 
2. In a bowl, blend together yogurt, green marinade (see below), Garam Masala, cumin, coriander, black pepper, and salt. 
3. Pour the mixture over the chops and turn them to coat both sides. Cover and refrigerate overnight. 
4. Preheat an outdoor or indoor grill. 
5. Season the chops on both sides with salt and pepper to taste. Grill until done to your liking, about 5 minutes per side for medium-rare and 8-10 minutes per side for well. 
6. Transfer the chops to a serving platter or individual plates and serve along side the Mint Chutney and Garlic naan.

For green marinade (Makes about 3/4 cup)
1/2 cup chopped garlic
1/4 cup chopped fresh ginger
1/2 teaspoon crushed red pepper flakes
2 tablespoons peanut oil
1/2 cup chopped scallion
1/4 cup mint
1/2 cup packed fresh cilantro leaves

1. Put the garlic, ginger, and pepper flakes in a food processor and pulse the machine on and off until the ingredients are finely minced. 
2. With the machine running, drizzle the oil through the feed tube. Turn off the machine and scrape down the sides of the bowl with a rubber spatula. 
3. Add the scallions and process until well blended.Transfer to an airtight container and refrigerate. Use within 2 to 3 days

Mint lamb chops, 7-8 minutes per side for medium well

Recipe adapted from 'Grilled Lamb chops' by Wolfgang Puck'

Shepherd's Pie

Tonight's Menu

Sheppard's Pie

Garden Salad

Wine Pairing: Cabernet Sauvignon, Zinfandel

Minced Lamb pie with a mashed potato crust

A classic English recipe, Shepherd's pie or Cottage pie is a meat and vegetable casserole with a crust of mashed potatoes. Traditionally made with lamb or mutton, this was a way to use leftover meat to create a new meal.
In North America beef is often substituted for lamb. This is a complete meal on its own represented by several essential food groups, just serve a fresh crisp salad on the side.
Use very little oil for cooking the lamb as there is nothing worse than an oily mince. To moisten and add tonnes of flavor use stock. I made one big large pie, but you can also make individual ones in small dishes to be served one per person.

Shepherd's Pie

Ingredients: (generously serves 6)
For the lamb
2 tsp olive oil
1.5 lbs minced lamb
3-4 cloves of garlic
1 Spanish onion
2 large carrots
1 tbsp Worcestershire sauce
2-3 tbsp tomato purée
splash of red wine
1/2 tsp each thyme and rosemary
3/4 cup frozen peas
1/2 cup stock
salt and pepper to taste
For the mashed potatoes
4 large potatoes
2 tbsp butter
1/4 cup milk
parmigiana cheese (optional)
salt and pepper

1. Put the potatoes for boiling while you prepare the lamb. 
2. In a large pan heat olive oil and cook minced lamb for 1-2 minutes till all the pink disappears. 
3. Grate garlic, onion and carrots and add to the mince. Cook everything together for another 2 minutes stirring constantly. 
4. Add Worcestershire sauce, tomato purée, wine and herbs. Season. Cook on high for about a minute to incorporate the tomato into the mixture. 
5. Add stock and peas and bring to boil. Cook for 3-4 minutes on medium heat. Keep aside. 
6. To make the potatoes, mash the boiled potatoes with butter and milk to form a smooth fluffy texture. Some recipes call for egg yolks to moisten the potato, but I prefer the butter and milk combo. 
7. Season with salt and pepper and add a generous amount of grated cheese(if using) and mix well. 
8. preheat oven to 400°F. 
9. Grease the baking dish (or dishes if making individual pies) and pour the minced lamb mixture at the bottom. Top it with the mashed potato and smooth out as if icing a cake. 
10. Top with grated cheese and fluff the top with a fork to give a wavy ridged effect. 
11. Bake in the top third of the oven for 15-20 minutes till golden brown and crisp. Serve hot with a mixed salad drizzled with light vinaigrette.

Shami Kababs

Shami Kebabs

Shami kebab is a fried kebab made of ground lamb mixed with ground chickpeas and spices. A popular appetizer in the Pakistani cuisine shami kebab is believed to have been introduced to the South Asian kitchens during the Mughal period. Lamb is cooked with chana dal and other spices and then ground to form a smooth uniform mixture. This is shaped into round or oblong cutlets and then deep fried. Shami kebabs are served with mint chutney, lemon slices and raw onions rings. Serve them alongside naan and mixed greens for a full meal.
You can make the same recipe with ground chicken. Just substitute chicken for lamb and proceed. I usually don't deep fry these cutlets. Instead I spray them with olive oil and then crisp them on medium heat in a flat non-stick pan. The deep fried ones taste more rich and the entire cutlet browns and crisps up evenly including the side circumference.

Ingredients: (makes 15)
1 lb minced lamb
1/3 C chana dal (or yellow split peas) soaked for an hour
3 cloves of garlic
2 inches ginger
2-4 green chilies
whole spices- (4 cloves, 1 cinnamon stick, 1 black cardamom, 3-4 green cardamoms, few peppercorns, 1/2 tsp coriander seeds)
1 small chopped red onion
finely chopped scallions
finely chopped fresh coriander
green chillies(optional)
1 egg

Lamb Cutlets with mint chutney

1. Take the lamb, chana dal, ginger, garlic, green chilies and whole spices in a pressure cooker along with 3/4 cup water and salt to taste. 
2. After the first whistles, reduce heat to low and cook for 5-7 minutes under full pressure. For chicken cook for one whistle them remove from heat. If you are not using a pressure cooker then cook in a covered pan with water as needed till chana dal is soft and lamb is cooked through. 
3. Once cooked, check for moisture. If there is still some water then boil it off till mixture is quite dry. Allow the mixture to cool. 
4. At this point remove the cinnamon stick and black cardamom. Then grind the meat mixture in a food processor till everything grinds to a smooth paste. The whole spices and chana dal should all grind up. 
5. To this add chopped onion, scallions, fresh coriander, green chilies and egg. Using your hands, mix well. Check and adjust seasoning. 
6. Once everything combines, shape into kebabs either round or oblong. You should end up with about 15 kebabs. Place them in the fridge or 1/2 hour to firm up a bit. 
7. Next, in a frying pan heat some oil on medium heat and fry the kebabs until browned on both sides, about 3-4 minutes per side. Serve hot. 
8. If you make a double batch, cutlets that are not fried can be frozen for about 2-3 months.

Lamb Curry(lamb korma) with Roomali Roti

Korma is usually made by marinating the meat in yogurt flavored with garlic and other dry spices. This softens the meat and incorporates the flavor deep within. The marinated meat is then cooked with lots of onions, tomato and whole dry spices. Korma can be mild or hot depending on the desired heat level,achieved by addition of green chilies and/or red chilie powder.
Korma can be served with rice, naan or roomali roti. Roomali roti is a thin supple roti folded like a roomal (kerchief) and has roots in the Mughlai cuisine. I  tried making it but didn't come out well. I guess it need more practice and experience. I bought some from the market and its dry texture is a perfect match for the lamb gravy.

Lamb korma with roomali roti

Lamb Curry
Ingredients:
2 lbs lamb cut in 1.5 inch cubes
2 red onions chopped fine
1 tbsp ginger-garlic paste
3/4 cup tomato crushed
2 green chilies chopped fine.
salt to taste
2 tsp cashew nut powder
1 tbsp oil
Marinade
3/4 cup plain yogurt
1 tsp ginger-garlic paste
1 tsp turmeric powder
2 tsp coriander powder
1 tsp red chili powder
Dry whole spices roughly crushed using mortar and pestle
4 cloves
2 black cardamoms
4 green cardamoms
1 small piece of cinnamon
2 bay leaves

1. Mix all ingredients of the marinade and marinate lamb pieces for a minimum of 4 hours.
2. In a large pan heat oil and add the dry whole spices. Let roast for 15 seconds.
3. Add onions and fry stirring occasionally. When they turn pink add ginger garlic paste and lamb chunks.
4. Fry till onions become golden brown and lamb browns a bit and acquires some flavor from the spices.
5. Add tomato and green chilies and cook till oil separates on the sides.
6. Add the cashew nut powder and cup of water. Transfer the contents to a pressure cooker.
7. Pressure cook for about 10-15 minutes.
8. If you are cooking in a pan then add more water and cook covered on low heat for 35-40 minutes till lamb is cooked through.
9. Adjust the consistency of the gravy by adding boiling water or by boiling off excess.
10. Garnish with fresh chopped coriander leaves.
11. Serve with naan or roti and salad.

Seekh Kebabs (Minced Lamb Kebabs) on a bed of Vege Rice

  

Tonight's Menu

Minced Lamb kebabs (Seekh kebabs) 

Vegetable Rice 

Mint Chutney

Cucumber Tomato Raita

Wine Pairing: Unwooded Chardonnay, Merlot, Pinot Noir

Seekh Kebabs on a bed of Veggie rice and mint chutney

Seekh Kebab means minced meat marinated in spices and grilled on skewers (or seekh as termed in Hindi). These succulent kebabs are cooked in clay ovens or tandoors and in Indian cuisine served as an appetizer with red onion rings, mint chutney and small pieces of naan.

A Persian word, kebab's origin may lie at the time of low supply of cooking fuel making it difficult to cook big pieces of meat. Historical accounts credit medieval Persian soldiers for the invention of kebabs as they would skewer small chunks of meat onto their swords before cooking them in open flame. There is evidence of kebabs served to the royal families in India even before the Mughal rule, as far back as the 1300. With time recipes have evolved and perfected, but our love affair with kebabs is as strong as ever.

Minced Lamb kebabs

Seekh Kebabs

Important points to remember about seekh kebabs:

1. Moisture should be at its minimum. So pat the meat dry, use only thick part of yogurt and squeeze moisture out of ginger garlic paste before mixing it. 
2. For soft tender succulent kebabs you need extra fat. So never use lean meat for making this dish.

Ingredients: (Serves 4)
1 1/2 lbs minced lamb (or chicken)
2 tsp ginger garlic paste
2 tsp lemon juice
5-10 green chilies chopped fine
handful fresh coriander chopped fine
2 tsp cashew nut powder
1 tbsp yogurt
1/4 tsp green cardamom powder
pinch nutmeg
1/2 tsp each cumin and coriander powder
1 tsp garam masala powder
red chili powder to taste
salt to taste
2 tbsp butter

1. Mix all the ingredients in a bowl except butter and knead well till it forms a sticky paste. if you own a mincer the run the mixture thru it twice.
2. Cover the kebab mixture and refrigerate for an hour. this helps shape the kebabs better.
3. Use pre soaked wooden skewers. Using moist hands rotate the skewer gently with one hand while pressing the meat with fingers on to the skewers with the other till it completely circles it. 
4. Baste the kebabs with butter and BBQ on medium heat for about 8-10 minutes turning occasionally and basting with butter on all sides.
5. Serve hot sprinkled with lime juice or accompanied by mint chutney.

Microwave vegetable Rice

Microwave vegetable Rice
Ingredients: (Serves 4)
1 cup long grain white rice
2 cups assorted vegetables peas, beans, carrots, etc (I use frozen mixed vegetables)
2 cups water
salt to taste
2 tsp butter

1. Wash the rice and rinse till water runs clear. 
2. Use a large microwave safe bowl, deep enough to accommodate boiling water without overflowing.
3. Mix all ingredients in this bowl and stir.
4. Microwave on high for 15-18 minutes (time can vary depending on the M/Wave), stirring once after 8 minutes.
5. Remove from the M/Wave and cover and let stand for 5 minutes before fluffing with fork.

Lamb Kofta Curry

Indian Curries Special

Tonight's Menu

Lamb Kofta (Shahi Kofta Curry)

Garlic Naan

Green salad

Wine Pairing: Sparkling wines, Pinot Noir

Lamb Koftas simmering in the gravy

It is the eve of IIFA 2011 awards in Toronto and the city is alive with bollywood stars. What better way to start your weekend than sampling one of the royal culinary excellence -- the shahi kofta curry.
Meatballs in curry sauce is more commonly known in India as Shahi Kofta curry or Lamb kofta curry. Small fried dumplings of minced lamb are cooked with aromatic gravy to blend the flavors together. Sometimes small raw lamb koftas are immersed in boiling curry sauce to cook them while the gravy thickens. This version is definitely lighter and is a good technique if you plan to cook this dish more often. But for special occasions and to try the authentic flavor you have to either fry the meatballs, or bake them before adding to the gravy.
Lamb kofta curry has a definite influence of mughal cuisine and is thus considered a shahi or royal dish. Use of aromatic spices and nuts makes for a very different and rich flavor. Serve with naan or cumin rice along with green salad to complete the meal.
While pairing wines with spicy curried Indian foods, acid and alcohol levels should be balanced. More complex the meal, less complex your wine should be (in terms of acid, tannins and after taste). Look for wines that are more fruity, are lower in acid and tannins and have a mild sweetness. One thing that is not debatable is that beer (cold beer) and Indian food go very well together. So if you are not picky about your drink just have beer with this meal.

Shahi (lamb) Kofta Curry

Ingredients: (serves 4)
For the koftas
1 lb minced lamb
1/2 red onion chopped fine
1 egg
2 green chillies chopped
bunch fresh coriander chopped
1/2 tsp ginger garlic paste
bread crumbs (just enough to bind the mixture)
salt, a little bit
1/4 tsp garam masala powder
oil for deep frying
For the gravy
1 tbsp oil
1 tsp whole spices(cumin, cloves, green cardamom, cinnamon)
1 onion chopped fine
1 tsp ginger garlic paste
1 tbsp almond or cashew nut powder
turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
chilli powder
salt to taste
1/3 cup tomato puree

1. Mix all the ingredients together for the koftas. Make sure the mixture is not too soft as it might break while frying. Add just enough bread crumbs to bind the mixture. From this point you have three options-- 
2. Option 1 -- this is the no fry option. Shape into small 1/2 inch balls and keep aside to cook in the gravy. 
3. Option 2 -- shape into 1 inch balls and spray well with oil. Bake at 350F for 20 minutes. Keep aside. 
4. Option 3 -- shape into 1 inch balls and deep fry on medium high heat till golden. Drain and keep aside. 
5. Gravy -- In a deep pan heat oil and add the whole spices and let cook for 10 seconds. Add onion and ginger garlic paste and cook on medium high stirring often till it turns golden brown. Now add all the spices and nut powder and cook on low stirring constantly till the mixture leaves oil from the side. With the nut powder its very susceptible to burn so be on top of it. Add tomato puree and cook again till oil comes out from the side. 
6. For Option 1 -- Add a cup and a half of water and bring to a rolling boil. Do not reduce the heat and carefully add the raw meatballs in the boiling liquid. Continue to cook on high for 5-7 minutes till the meat balls cook and gravy thickens to the desired consistency. Serve hot garnished with fresh chopped coriander. 
7. For Option 1 and 2 -- Add a cup of water and bring to a boil. Add the fried or baked koftas and cook in the gravy for 5 minutes to let them soak the flavors. Serve hot garnished with fresh chopped coriander.

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Lamb Curry (Rogan Josh) with Naan

Indian Curries Special

Tonight's Menu

Rogan Josh (Lamb Curry)

Plain Naan

Wine Pairing: Shiraz / Chardonnay

Lamb Curry/Mutton curry

Rogan josh (lamb curry/mutton curry/roghan josh) is an aromatic lamb dish from the beautiful valley of Kashmir in India. This recipe comes from the Hindu Brahmin community or pundits of Kashmir though there is a definite Mughal influence in the Kashmiri cuisine.

Rogan Josh is a red colored dish. This color and a gentle heat is contributed by the addition of Kashmiri chili powder and sweet paprika. This curry is different from all others as it has none of the herbs and spices you associate with Indian curries-- onion, fresh ginger, garlic, cumin, coriander, turmeric. Lamb is braised in yogurt and loads of aromatic spices. The bold flavors and aroma are imparted by fennel, ginger powder, black cardamom and asefotida.

You will enjoy this one for its subtlety and complexity of flavor and undoubtedly aroma. Serve with naan or saffron rice and a green vegetable.

Rogan Josh

Ingredients:(serves 4)
2 lbs lamb, trimmed of fat and cubed to 2 inch pieces
1 1/2 cup yogurt
4-5 cloves
2 inch stick cinnamon
3 black cardamoms
2-3 bay leaves
1/4 cup oil
salt to taste
pinch Asefoetida
2 tsp Kashmiri chili powder
1 tsp sweet paprika
1 cups water
2 tsp ginger powder
1 tsp whole fennel ground to powder in a spice mill or mortar and pestle
few strands saffron mixed in 2 tsp warm milk
1/2 tsp garam masala

1. Season the lamb with salt and keep aside while you get the other ingredients ready. 
2. In a pressure cooker heat oil and add cloves, cinnamon, cardamom and bay leaves. Roast for 30 seconds and add the asafoetida and seasoned lamb. Cook on high for about 5-7 minutes till most of the lamb pieces are brown and have acquired some flavor from the whole spices. 
3. Add the chili powders and mix well so that the lamb gets a distinct red color. 
4. Add yogurt and cook the lamb for about 10-12 minutes on medium high heat. Stir frequently to prevent the contents from burning. As most of the liquid evaporates and you see the oil separating from the side of the lamb add the ginger and fennel powder. 
5. Mix well and add water. Adjust seasoning. 
6. Pressure cook for on high till the whistle indicator and then simmer for 15 minutes. 
7. Alternately if not using pressure cooker, add 2 cup of water instead of 1 and bring to boil, simmer covered for about an hour. Check in between if more water is required. 
8. Lamb is cooked if a fork pierces it easily without resistance. 
9. Add the saffron and garam masala and make sure the sauce is thick and silky. Adjust consistency by boiling off excess liquid. Serve hot, garnished with chopped fresh coriander.