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HARE MASALE KA GOSHT
• 450 gms boneless tender Lamb • 3 tbsp. (45 gms.) Ghee • 6 Spring Onions
• 12 cloves crushed Garlic • 1” Ginger • 50 gms Coriander Leaves • 2 Green
Chillies • 50 gms Mint • 1 cup ( 225 ml.) Water • ½ tso Garam Masala • 4
tbsp. Basil Leaves • 4 (200 gms.) Tomatoes • ½ cup (140 gms) Curd • Vinegar
for coating meat.
You will need :
How to Prepare
Remove fat and cut meat into 1” cubes. Add salt and vinegar. Fry lightly.
Place quartered onion in Food Processor Bowl
Chop
fine.
Fry the chopped onions lightly. Add the meat and fry for 5 minutes.
Place garlic, ginger, green chillies, coriander leaves, quartered tomatoes and
mint in the Food processor Bowl.
Chop
fine. Add curd.
Blend
into mixture for
30 seconds.
Add this paste and salt to the meat, stir well and add water. Cover and cook on a
slow fire stirring occasionally, for about 1½ hours or till the water dries up. If the
meat is not tender add more water and continue to cook.
Serve garnished with garam masala and chopped mint, basil and coriander
leaves.
SEEKH KABABS
You will need :
• 500 gms. boneless Meat • ½ cup (150 gms.) Curd • 2 tbsp. (15 gms.) ground
Parched Gram (Channa) • 1 tbsp. desiccated Coconut • 1½ tsp. Salt • 4-6
ground Cardamoms • 1 tsp. Red Pepper • 1 tsp. ground Mace • 1 pinch ground
Nutmeg • 1 tsp. ground Cumin Seeds • 1 tsp. ground poppy Seeds • 3 tsp
ground Black Pepper • Paste of 1½ “Ginger, 12 cloves Garlic, ½ 30gms.) Onion
• 1 tbsp. (15 gms ) Oil.
How to Prepare
Place mutton in food processor Bowl.
Mince
into a fine paste.
Blend
all ingredients, except meat and oil, to make masala paste.
Mix minced meat with the paste and leave for ½ hour to marinate.
Shape the mixture over skewers in the form of seekhs.
Apply oil on seekhs. Place skewers on a rack. Push rack into a preheated
Grill Chamber with burner on ‘high’ position. Leave for a few minutes.
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Rotate skewers periodically to ensure uniform grilling. It takes about 10 minutes
to cook.
Remove and serve hot with slices of tomato, onion, cucumber, lemon wedges
and mint chutney.
LASAUNI MURG
You will need :
How to Prepare
• 1 (800 gms.-1kg.) Chicken • 4 small Cardamoms • 4 Cloves • 1½” Cinnamon
• 10 Peppercorns • 1 (60 gms.) Onion • 2 whole pods Garlic • 1 cup (275 gms.)
Curd • 6 tbsp. (90 gms.) Oil • 1 tsp. Garam Masala • 4 Lemons • Salt to taste
• A bunch of Coriander Leaves.
Skin the chicken, Cut into 6-8 pieces. Prick the pieces with a fork.
Chop
coriander leaves. Remove.
Place onion, peeled garlic, 1 tsp. salt and the juice of 2 lemons in the Food
Processor Bowl.
Puree
till a coarse paste is formed.
Rub paste on chicken pieces. Put aside the remaining paste.
Heat oil. Add cardamoms, cloves, cinnamon and peppercorn when the oil is
very hot. After 1 minute, reduce the heat to medium and remove the spices.
Add the remaining paste to the oil and stir till golden brown.
Add curd and continue stirring for 5 minutes.
Add the chicken pieces and reduce the heat to low position. Cook for 15
minutes or until the liquid dries up.
Garnish with garam masala and chopped coriander leaves. Serve hot.
NIMBU PAN I
You will need :
• 2 2/3 glass (600 ml.) Cold water or Soda • 2 Limes • ¾ tsp. Salt • Freshly
ground Black Pepper • Slices of Lime to decorate • 6-8 Ice Cubes • 4/5 tsp.
Sugar.
