Mutton with Vegetables

A simple recipe to explain how to cook meat with vegetables.

Select vegetables that are sturdy and have an inherent sweetness in them. So carrots and capsicum are a natural choice. You can also use turnips, radishes or just onions.

You Need:

  • Mutton about 300 gms.
  • Carrots 3 or 4, chopped up.
  • Capsicum 3 or 4, chopped up.
  • Sorrel Leaves, a couple of bunches.
  • Onions 2, sliced thin.
  • Red chilly powder.
  • Turmeric.
  • Coriander powder.

Heat oil. When its shimmering hot add the onions and then sprinkle some salt on them. When the onions are just about beginning to cross the barrier between pink and brown, add the meat and ginger garlic paste. Let them both sizzle and fry in the hot oil. After some 5 mins add the red chilly powder, turmeric and coriander powder. Continue cooking by alternating between high and medium heat. When it high, there will be a lot of sticky fond forming in the base of the pan. When you switch to medium, you can easily scrape it off as the meat will give continue giving out its juices.

Add the carrots and capsicum. Mix them well and check for salt. If needed adjust. Be conservative in the amount of salt you add. Add about 3-4 tablespoons of water.

When the carrots get a glaze all over them, close the cooker and pressure cook at high for one whistle. Then simmer for at least 20-30 mins. Open. There may be a little water. Start drying it up on high heat. Switch off the stove when the consistency is what you prefer. Add the sorrel leaves and use the latent heat in the pan to cook them while mixing thoroughly.

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Enjoy with rotis or as I did, with cooked millet.

Braised Beef

braise

  1. fry (food) lightly and then stew it slowly in a closed container.

Beef in the Indian context is Buffalo meat. This is a lean meat and there is hardly any marbling. So most often we end up pressure cooking it but that softening takes a toll on texture. Braising needs a little time and attention but it’s totally worth it.

I don’t like marinating and instead prefer the good old mallet for preparing the meat. Cut the meat into thin rings. You must cut perpendicular to the fibers. This is very important. Using a heavy mallet just bang the slices into a uniform thickness.

You need:

  • Any red meat. The quantity is determined by the size of your pan. You must not stack the slices on top of each other.
  • Butter.
  • Salt and pepper.
  • Any fresh herb. I used Basil.

Heat pan. Lay down the meat slices and watch them turn fully white. Turn them around. Add butter and the herbs. Season with salt and pepper. When a little crust has formed on both sides, add about 2 tablespoons of water. Cook covered on low heat.

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Check after 5-6 mins. The water would have most probably evaporated. If not, then continue simmering while covered and check again after 3-4 mins.

When you know the time it takes for the water to fully evaporate, remember that.

Repeat the cycle of adding water and cooking covered on low heat. You may need to do this as many as 5 or 6 times.

When the meat has softened to your liking, remove the pieces. In the same pan add some butter and use it to deglaze. Add the meat again. Sprinkle some pepper. Mix well.

Enjoy.

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.