Chukka (Green Sorrel) Mutton

Green Sorrel has two very important characteristics. It should not be cooked in aluminum and if cut thin, it melts when cooked. We will use the second in this simple recipe.

You need:

  • About 300 gms of washed and finely chopped Chukka leaves.
  • 250 gms Mutton with bones.
  • Two medium onions, finely chopped.
  • Green chillies.
  • Turmeric.
  • Two teaspoons of Ginger Garlic paste.

This is a very simple recipe where the focus will remain on the Sorrel.

First saute the onions and green chillies. Add the meat and let it’s outside turn white. Add turmeric and ginger garlic paste. When raw smell is gone, add two cups of water and pressure cook. One whistle on high, two whistles on low heat.

Open and reduce the water till the meat it’s only approximately half a cup left. Add the sorrel leaves and cook on low heat till they melt. Increase heat to thicken the consistency.

Serve with rice or roti.

Mutton Masala

You need:

  • Half a kilo of mutton
  • One large onion, chopped.
  • Three medium tomatoes chopped.
  • Turmeric
  • 1 tablespoon of Ginger Garlic paste
  • Red chilly powder
  • Coriander powder
  • Curry leaves
  • Dry red chilly

First you mix the mutton, onion, tomatoes, salt, turmeric, ginger garlic paste and half the red chilly powder you need in a cooker and let them sit and get acquainted with each other for thirty mins.

Then sprinkle some water and pressure cook for two whistles on high and let it simmer for twenty minutes.

Open cooker and cook on high heat till it’s consistency is very thick.

In another dish heat some oil, fry curry leaves and dry red chilly. Add the remaining red chilli powder. Once the raw edge is gone from the smell reduce the heat. Add the mutton and curry into this hot oil.

Fry for about four mins or so on high heat.

Goes really good with rotis and rice.

Baked Sliders

You need:

  • Mashed Meat.
  • Pav Buns
  • Cheese slices
  • Thick Tomato Slices
  • Butter

Slice the pav buns horizontally to get two layers. Butter a dish and keep the base of the pav buns. Spread the mashed meat, keep tomato slices on top. Cheese slices to cover the tomatoes.

Keep the top layer and lightly brush with butter.

Bake for 15-20 minutes at 180C.

Super tasty finger food.

Needs no condiments.

Meat Mash

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.

Dill, Carrots and Mutton

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

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.