Category: Meat

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.

Mutton with Pumpkin

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I avoid both rice and roti as part of my attempt towards a Keto diet. So cooking a vegetable with a protein is my preferred style.

Add salt, turmeric, red chilly powder and ginger garlic paste and a little water to mutton. Pressure cook on high till one whistle. Then let it simmer on low heat for about 15 mins.

Heat oil. Carefully add the mutton pieces to the hot oil. Be careful and avoid getting any water from the mutton into the oil. It will still sputter and extreme caution is highly recommended. Once the sputtering dies down, add the remaining water from the cooker and also about 100 ml of tomato puree. Check and add salt if needed. Cook on high heat till oil separates.

At this point your basic mutton curry is ready and you can serve it with roti or rice.

But we will add in a chopped pumpkin. Cover and cook for 15 mins or till the pumpkin softened.

Enjoy your keto lunch.

Shredded Beef Fry

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Don’t let the butcher cut the meat into pieces. Instead buy a proper loaf.

Slice it against the grain into half a centimeter thick rings. Smash them up using a mallet. Rub about 3 teaspoons full of ginger garlic paste, some turmeric and a little salt into these rings. Drop in a whole onion and a couple of garlic pods into it. No need to peel the garlic.

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Add a little water and then pressure cook for two whistles on high and then let the cooker continue to simmer on low flame for about 30 minutes.

Open when pressure has subsided and using a strong spoon keep stirring till dry. Keep on smashing the meat against the cooker to separate the strands till you are left with this:

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Fry some dry red chilies, lots of garlic, a little coconut and a fistfull curry leaves in oil.

Add the meat and keep stirring. The base will char a little and that is very very good. When its almost done add in a roughly chopped onion. Mix and switch off the stove. The onion will cook in the residual heat.

Enjoy this as a meal in itself or as filling for a yummy sandwich. Or even better add some chopped tomatoes, onions, cucumber and olive oil to make an amazing salad.

Methi Mooli Mutton

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If we cook everything together the greens will overcook. So we first cook the mutton. Heat oil, color it with turmeric ad then saute some onions in it. Add the meat, brown it. Fry some ginger garlic paste in the oil once the mutton has taken some color. Add chopped tomatoes and tomato puree. Add chilly powder and coriander powder. Season with salt. Pressure cook for 2-3 whistles.

Open and add a chopped up radish and methi. If your radish came with its stems and leaves. Add them as well. Since I wanted to thicken the sauce, added a boiled and chopped potato. Pressure cook for a whistle and when you open it up, add some coriander powder and garam masala powder.

Its a simple dish, which can be eaten as one pot meal or with roti’s.

 

Its NOT Dalcha.

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First dry roast and grind up some coconut, dry red chilly, coriander seeds, curry leaves, cumin and fennel seeds. Soak some mung daal and masoor daal for 15-20 minutes. You can use other pulses but they may need to be soaked overnight.

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To make the meat tender, rub into it some turmeric, salt and ginger garlic paste and pressure cook. When meat is tender add everything i.e chopped bottle gourd, pulses and the masala. Then pressure cook again for a whistle or two. You may need to add water before pressure cooking as these are mostly dry ingredients and bottle gourd is very stingy with releasing its water content.

Garnish with fresh coriander.

Lima Beans with Mutton

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When I go shopping I revert into the old hunter gatherer state of mind and get very excited as soon as I find something interesting. Spotted a couple of packets of freshly peeled Lima beans in a supermarket. There was no price printed on them and so I took 2 out of the 3 bags kept there. The girl at the billing counter read the bar code and said its five rupees for a packet. I asked to re-confirm because I was honestly shocked at the low price. lima-beans-4

Got them home and decided to make them into lunch for the next day.

Washed them by soaking in water for a couple of minutes.

Meanwhile sauteed onions till they got soft and mellow. Added mutton after some ginger garlic paste. Seasoned with chilly powder, turmeric and coriander powder. Added tomato puree and salt. Then pressure cooked for a whistle on high and simmered for 10 mins.

Once pressure had dissipated opened the cooker and added the beans. Once more whistle and the dish is ready.