Posts Tagged Mutton

Lamb Brain Masala (Bheja Fry)

September 11, 2009 at 8:00 PM · Filed under Pakistani Delicacies ·Tagged , ,

Lamb Brain Masala is a very hot item in Pakistan, especially on Eid – Ul – Azha (a Muslim Festival celebrated on the 10th of Zilhaj according to Islamic Calendar), enjoy it …

Ingredients:

  • 3 lamb brains
  • 1 small onion chopped
  • 1 tomato chopped
  • 1 big green chilli julienne
  • Some water (to boil Brains)
  • 2 tbspns ghee*/ ¼ cup olive oil
  • Some ginger Julienne

FOR MASALA

  • Salt to taste
  • 4 red chilli pods
  • Few cumin seeds
  • 1 cardamom pod
  • ½ tspn dry coriander
  • 2 dried curry leaves
  • ¼ tspn Fenugreek seeds

Procedure:

-Assemble all the spices in coffee/ spice blender and make Fine powder.

-Heat ½ oil or any lard and Fry onions. Add salt and when they are slightly brown, add tomatoes and masala powder.

-Boil brains in hot water and drain the water. Keep them aside.

-Do not add much water, try to cook tomatoes on very low heat. When the tomatoes lose their stiffness add boiled brains in it.

-Mix well and break them into pieces with the stirring spoon.

-Cook well. Add rest of the ghee and stir well on high heat.

-When it gives a cooked look (maybe after 10 minutes), dish t out and serve hot with chapattis.

Outcome:

Tasty lamb Brain masala is ready to serve.

Ayesha's Kitchen

Ayesha's Kitchen

Tips:

-Boiling the brains is necessary to kill its bad smell.

-You can use olive oil but ghee will give an awesome taste.

Servings:

This is will serve 2 persons easily.

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Mutton Biryani

December 8, 2008 at 6:10 AM · Filed under Indian Taste, Pakistani Delicacies ·Tagged , , ,

Biryani is one of the favourite dishes of the sub-continent because its very spicy and it gives the taste of  meat, rice and lots of other flavours.There are two ways to make Mutton Biryani, one of them is given below and the other one is there too…

Ingredients:

  • ½ kg mutton
  • 1 ½ cup soaked rice
  • Salt to taste
  • 1 tbspn Red chilli powder
  • ½ cup yogurt
  • ½ cup oil
  • 2 onions sliced
  • 1 scoop butter
  • 2 tomatoes
  • 1 tbspn meat tenderizer
  • 4 green chillies
  • 2 cardamom pods
  • 1 leaf of jayefil
  • 2 curry leaves
  • 1 tbspn grated ginger
  • 1 tbspn ginger paste
  • ½ tspn ground hot spices
  • ½ tspn ground dry coriander
  • A big cardamom
  • A cinnamon stick
  • 1 tspn yellow food colour
  • Water as required

Procedure:

-Marinade mutton pieces in yogurt, salt, red chilli powder, meat tenderizer, jayefil, ginger paste, ground hot spices and coriander powder for 40- 60 minutes.

-Heat oil in a pan and fry half onion slices and cardamom pods in it until brown, now add tomatoes in it and a cinnamon stick and a big cardamom.

-Gradually add water and make masala.

-Add marinated meat in it and cover it to cook meat thoroughly.  Add water when required.

-In a separate pan boil rice, drain them and keep aside. Do not boil rice to their maximum, boil them lightly, means 80-90% cooked.

-In a separate frying pan heat butter and fry curry leaves and rest of the remaining onion slices till golden brown. Take them out on an absorbent kitchen towel and allow to cool.

-Mix food colour with water to make a fine mixture.

-When meat is cooked make layers of meat and rice, Sprinkle curry leaves and fried onions on top + food colour mixture and cover for a minute or two.

-Uncover it and mix gently.

-Take out in a plate and serve hot with mint sauce and fresh salad or kachumar salad.

Outcome:

Tasty and spicy mutton biryani is ready to be served.

image1143

I hope you will like it.

Tips:

-Boil rice from 80% – 90%.

-Soak rice 5 – 10 minutes before boiling.

-Do not add so much oil and yellow food colour mixture in this dish.

-Make layers.

Servings:

This will serve 2 – 4 persons.

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