MUTTON KALIA RASALA

( This dish is adopted from my most favorite cook book  by Maharaja of Sailana.) 
Vege friends can try paneer 

WARNING : This dish is meant for people who enjoy dishes used to be cooked for royal families and an out and out HEALTHY FOOD and not health food. My foodie friends who are on Health-food, must ignore this blog but may be, once in a while ...you know what I am talking about). I cook this type of dishes in a small diner with close friends or relatives and that too on demand only. 

THE RECIPE.

I and some bloggers observe, there are not many mutton dishes coming up. The reasons are many , the red meat and cholesterol hoax , the chicken propaganda, a tendency  for zero to low fat consumption ( not knowing that most of the body fat is produced by the body from carbohydrates), a desire to die healthy rather than enjoying good food etc . I love to eat mutton dishes, but these days I seldom eat them, simply because it is easier to cook fish and I am lazy...some time I get into the mode of " I eat to live" rather than " I live to eat"

I chose this recipe out of many , on a request from a visiting friend who normally loves to have one item cooked from the above famous book. Please read the recipe, and try to imagine the flavor and if it appears suspicious, don't proceed . I will suggest , not to make any deviation at the 1st trial.This recipe requires minimum effort and attention and meant for people for whom cooking is a serious business and enjoyable too.

INGREDIENTS;

1. Mutton 500 gms  from leg portion ( I had to use chap (vertebra pieces, with short rib and meat)  as I had them in stock and meant for some other dish. 

2.green chili 200 gms, cut longitudinally and de-seeded.  ( take mostly less hot ( jhal) ones and few hot ones. I use all hot chilis) ) 

3. onion 250 gms ( thinly and evenly sliced.)

4. Ghee 200 gms  ( clarified butter) ( must not be reduced)

5.fresh curd 250 gms  whipped.

6. coriender leaves 100 gms chopped fine

7. Ginger 50 gms shredded

8. Garlic -paste 2 tsp heap

9. cumin seeds 4 level tea spoon , roasted and ground. ( careful while roasting, an over roasted one will spoil the taste)

10. Salt to taste

FEW OF THE INGREDIENTS

PROCEDURE
1. Mix curd, garlic paste and salt.
2. In a thick bottom pan ( with tight lead where edges can be sealed with wheat flour paste) add ghee and just melt it. ( Dont heat)
3. Add the motton to ghee and mix.
4. Add all other ingredients and mix thoroughly. (NO WATER TO BE ADDED) 
5. Start heating on medium flame and stir for 3-5 minutes ( no frying ) 
6. Cover and seal the pot with wheat flour paste. ( if you dont want to , then you need to check from time to time , if it is getting charred at the bottom . Mostly it will not, if you are using a tight lead).
7. Put the sealed  pan on low heat and cook for 1 hour 
( you may try using oven at 130 to 140 deg Celsius for 1 hr. I havent tried for this dish, if you do please let me know, the temp setting and time you used.)  

THE MIXED UPS

THE FINAL PRODUCT

Vege foodi friends: If you try this recipe with paneer please let me know. Use fried Paneer and adjust cooking time , you may add Paneer at the end. I think the aroma will be great with paneer.


Happy eating, Happy weight gaining and happy tread milling and excercising

MUTTON HANDI KEBAB

Handi Kebab is one of my favorite Kebabs. I learnt it from a famous collection of recipes and made it several times and the dish has been a party seller. The other day I was discussing various recipes with my friend’s wife, Mrs. Azra Rizwan. She is a cook of outstanding caliber and has numerous perfected recipes. She taught me this Handi Kebab recipe. This is a variation but the dish remains essentially same.

INGREDIENTS

Mutton boneless from thigh, 500 gms, 1.5 inch square ( This will be cut into pasanda by you) . Alternatively ask your Butcher to cut Pasanda. If this is not possible take ½ inch to ¾ inch pieces.

(Pasanda is a thin slice of meat continuously cut out from a chunk, like you peel an apple continuously.)4 tbsp onion paste ½ onion (small) sliced.

2 tsp ginger paste (no garlic to be used)
50 gms fresh yogurt
1 tea spoon freshly ground black pepper.
1 tea spoon red chili powder (You may

add more)
2 cardamoms (optional)
2 tbsp mustard oil (or ghee or other oil)
Salt to taste

PASANDA

PROCEDURE

Mix all ingredients (except mustard oil) and marinate the meat for 2 hrs.

MARINATED MEAT

Heat oil and fry the sliced onion to light golden brown and then add the meat. Cover and simmer in low flame till the meat is tender. Alternatively if you don’t have time and patience, pressure cook the mix for 6-7 minutes and remove.
Put the mix in a nonstick frying pan and dry it out.

ON THE FRYING PAN READY FOR DRY OUT

The oil will leave the meat. The mix will be slightly oily and dry. Some gravy will appear lightly burnt or deep brown. That adds to the taste.

HANDI KEBAB IS READY

Serve as a starter, or with Dal and rice, or with roti (bread). Well the taste was amazing.

SORRY HALF WAS EATEN AWAY WHILE TASTING

THANKS

Sincere thanks to Mrs Azra Rizwan for this great recipe.