Cauliflower Mutton Curry

Ingredients:

1/2 kg Mutton

1 small Cauliflower

1 piece Ginger

1/2 tsp haldi pwd

8 flakes garlic

2 big onion

1/4 bunch coriander leaves

1-2 tbsp Oil

Salt accd to taste

Grind the following

6 red chillies

2 tsp coriander seeds

4 cloves

1 tbsp coconut

6 peppercorns

1 piece cinamon

Method:Clean and cut the mutton into small pieces.Grind ginger and garlic.Apply it to the meat and keep it overnight.Clean and cut cauliflower,soak in luke warm water for a min.

Chop the onions and fry till golden brown.Add the powdered masala and ground masala and fry well.Add the meat and cauliflower,fry for a min.Add water and cook till meat is tender.Add salt and garnish with Coriander leaves

Mutton in White Sauce

Ingredients

250 gms Mutton

1 tbsp Ginger garlic and chilli paste

salt according to taste

2 tbsp oil

1/2 cup cashewnuts(Kaju)

6-8 Dry Red chillies(use it moderatley according to your taste)

few curry leaves

1/2 tsp cumin seeds

White Sauce:

Ingredients

1tbsp Flour

2 cups milk

120 gms butter

2 cup stock

Method :Lets prepare the white sauce

Melt the butter in a sauce pan.Take it off the fire and add the flour gradually stirring with wodden spoon.Return to fire for few mins stirring,remove from fire again and add the milk and stock slowly stirring continously(no lumps should be formed) return to the fire and cook till required consistency.

Soak cashewnut and red chillies in little water and let it stay for abt half hr,make a paste of the same .Boil the Mutton in ginger garlic and chilli paste. After the mutton is boiled.In a non stick vessel add 2 tbsp oil after the oil is heated add the cumin seeds and curry leaves,turn the heat to medium and add the cashew and red chilli paste and fry till its little brown be careful tht it does not start sticking to the bottom,add the white sauce and the boiled mutton pieces.

Enjoy with roti or parataha.

Note:you can make the above recipe with Chicken too.

Karhai Gosht

Ingredients:
1 kilo mutton or chicken
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatos (medium size)
3-4 whole green chilies
4 tbs oil

Method:
This dish is best cooked in a Wok (Karahi) but you can usea regular pot if you dont have a Wok.Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.When that is done add 3 glasses of water, cover and leave to tenderize.If you're using chicken you dont have to add water and can move on the the next step.When the meat has softened add everything, including the oil, except green chilies & tomatos.Increase the heat to dry water if any then add green chilis & tomatoes.Lower the heat and cook covered for5-10 minutes. Then when the tomatoshave softened, increase the heat andevaporate all the water. The end resultshould be with very little gravy.Serve with Naan

Dabba Gosht

Ingredients:
500gms-boneless mutton (cut into small cubes)
2tblspn-ginger, garlic n chillies paste
1/2cup-coriander leaves (finely chopped)
2-big tomatoes sliced
2-big slice bread (soaked in water for 2-3mins, than squeeze out water)
1/2tsp-white pepper powder
6-eggs
1/2cup-ghee
1/2cup-noodles (boiled)
Salt to taste


Method:
Marinate mutton for sometime in ginger, garlic n chillies paste. After marinating, cook with very little water. When mutton is cooked, there should be just about 2-3 tblsp of water in it. When slightly cool, mix in bread, noodles, chopped coriander, pepper n salt.Heat ghee in a pan till smoke appears. Simultaneously take 4 beaten eggs in a baking dish n pour on it ¾ of heated ghee directly from gas. Spread the mutton mix over it evenly.Put over it tomato slices, pour over it remaining 2 beaten eggs, again pour over it balance hot ghee from gas. Now bake it in a pre-heated oven (180 deg Celsius for 20 min) till egg is well cook, should be slightly soft n not hard, after removing from oven drain out excess ghee. Serve hot with rotis or paratha or have it by itself