Category: Meat

Basil, Babycorn with Meat Mash.

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You need:

  • Some Meat Mash
  • One Red Pepper
  • Baby corn about 200 grams.
  • Basil leaves about 3 to 4 fistfulls.

Heat very little oil in a pan. Toss in the baby corn and red peppers. Spread them out. Turn them around after 2-3 mins but see to it that they are spread out in the base of the pan. Place the basil leaves completely covering the vegetables. Place the meat mash on top of the basil leaves.

Cook covered on low heat for about 10 mins. The sturdy vegetables on the base protect the tender basil leaves. These leaves steam up inside the covered pan. The lovely fragrance of these leaves permeates the meat.

A very mild and super healthy dish.

 

Meat Mash

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This is an amazing meat base you can prepare and store on your fridge. Saves a lot of time over the week as you get your meals ready.

You Need:

  • 1 Kg Boneless Meat.
  • 2 tablespoons of ginger-garlic paste.
  • A teaspoon of turmeric.
  • Salt as per taste.

Get any red meat. You can choose a lean cut as well. Do not let the butcher mess it up. Get large pieces and using a sharp knife cut across the grain. Try and keep the fibers less than a centimeter in length.

Wash the meat after cutting in the pressure cooker itself. Then drain the water but don’t squeeze the meat. The amount of water left in the cooker is enough.

Massage in some ginger garlic paste, salt and turmeric.

Pressure cook for one whistle. Then let it simmer for at least 30 mins.

Open the cooker only after it has completely cooled. Cook on high heat to dry it up. Using a strong spoon mash it completely.

Store in a dry container in the fridge. You can freeze it for longer but once thawed do not freeze again.

Kheema Macaroni

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You need:

  • One large bowl cooked macaroni pasta.
  • One large onion.
  • 3 tomatoes
  • Garlic cloves
  • Minced Meat (Kheema) about 250 gms.
  • Dried oregano
  • 1 tablespoon tomato paste

Follow the instruction on the macaroni pasta to prepare and then keep it aside. Save about half a cup of the water in which the macaroni is cooked.

Fry onions and garlic cloves in oil. When translucent add the minced meat and fry till its getting a nice color.  Do not allow the kheem to cook in water. Keep stirring and use high heat. If it boils then the flavor will not fully develop. Add the tomatoes, oregano, salt and tomato paste. Cook on high heat and keep stirring. Once the tomato skin peels off and they soften, add the pasta water.

Mix the pasta and combine well.

This is a kid friendly and lunch box ready meal.

 

 

Dill, Carrots and Mutton

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You need:

  • An onion
  • 250 gms of mutton
  • 1 teaspoon of Ginger and garlic paste
  • Turmeric and red chilli powder
  • Carrots
  • Dill leaves

First step is to cook the mutton in a pressure cooker. So saute onions till translucent, add the ginger and garlic paste. When the raw smell is gone add the meat. After the meat turns into a white walker season with salt, turmeric and red chilli order. A cup of water. Pressure cook till it’s done.

Open the cooker add the finely chopped dill leaves and carrots peices. Pressure cook once again for only five mins. Open and reduce the consistency till very less water remains.

The sweetness of carrots with the distinct taste of dill leaves makes this an amazing accompaniment for Rotis.

Mutton, Potato, Tomato

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A simple and quick dish that goes great with both rice and roti.

You need:

  • Grind up three dry red chilies, cumin and coriander seeds. Keep aside.
  • Three or four very finely sliced onions.
  • Two tablespoons of tomato paste.
  • One large potato.
  • 300 gms of mutton with bone.
  • 100 gms of thick and beaten curd.
  • Star anise, cardamom, cloves and cinnamon. As per your preference.
  • Turmeric powder, one teaspoon.
  • Salt as per taste.

Melt a tablespoon of butter in about 50 ml of cooking oil. Fry the star anise, cardamom, cloves and cinnamon stick. Then fry the onions till they become a almost brown but not quite dark brown. Season with salt and turmeric.

Add the meat and mix well till the meat turns white. Add the ground up spices and the tomato paste. Mix well and cook for about five minutes. Take off the heat and add the curd. Mix till no lumps are visible and return to heat. Add a little water if you want.

Pressure cook for two whistles.

Open after pressure is dissipated. Add potato pieces and pressure cook for one whistle and let it simmer with the weight on for about five mins.

Garnish with coriander leaves.

Serve hot.

Potato and Kheema Cutlets

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Boil and mash about 750 gms of Potatoes. Season with salt and pepper. Add 3 chopped green chilies and lots of coriander. Add soaked and squeezed out 2 slices of white bread and 2 tablespoons of corn flour. Knead it into a soft and well mixed ball.

In another pan prepare mutton kheema. To do this first heat oil, saute some onions till translucent. Add ginger garlic paste and fry till raw smell is gone. Add minced meat and cook till its color changes to white. Add salt, chilly powder, turmeric powder and cumin powder. Add about a 50 ml of water and pressure cook for 3 whistles on high. Open and dry it up. Ad dry as you can.

Make a flat disc of the potato dough and keep kheema in the center. Cover with another disc and seal it well. Chill it for about 10 mins in the fridge.

 

Heat oil and shallow fry on medium heat.

Serve with anything. It goes well with everything.

Quick Mutton with Beans and Sorrel

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For the weekday rush when you want to pack a lunch box that is yummy but absolutely not fussy.

Rub salt, turmeric, red chilly powder and some ginger garlic paste on mutton and pressure cook. Do not add any water. Pressure cook is on high till you get one whistle. Then let it simmer for 10 mins.

Open and add beans and any greens. I used Chukka (Sorrel) leaves as these are super easy to clean. Pressure cook on high for one whistle. Simmer for 10 mins and then open once the pressure has dissipated.

Garnish with coriander leaves.

Goes really well with rice.