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Tuesday, July 31, 2012

Lamb Curry

Sweet & Spicy Lamb Curry cooked in red wine


Ingredients: Quantity
Lamb/Mutton 750 gms
Plain Flour 5 tbsp
Turmeric Powder 1/4 tsp
Corriander powder 1 tsp
Red chilly powder 1/2 tsp
Medium Sized Red Onion 3 nos
Tomatoes 2 nos
Ginger garlic paste 3 tsbp
Green Chilli 2 nos
Cumin Seeds 1 tsp
Garam Masala Powder 1 tsp
Tomato Paste 1 tbsp
Red Chilli Flakes 1 tsp
Red wine 1/4 cup
Brown Sugar 1 1/2 tbsp
Crushed black pepper 1/2 tsp
Salt To taste
Oil 3-4 tbsp


Preparation:
1) Mix plain flour, red chilli powder, coriander powder, turmeric and salt. Add the lamb to it and toss it.
2) Add oil in a frying pan and fry the lamb until it turns brown and set aside.
3) Meanwhile add fry the onions in a saucepan and add the ginger & garlic paste and green chilli and saute until the onions are tender and caramelized.
4) Add the cumin seeds, tomato paste, garam masala and brown sugar for 3-4 mins.
5) Add the browned meat, salt, chilli flakes and red wine and mix.
6) Add the tomatoes and sprinkle the black pepper saute it for a minute and add enough water(Good enough to cover the meat and cook for 2 hours).
7) Cook on medium-low heat for about 2 hours or until the lamb is cooked well and the sauce becomes thick. Serve hot with steamed rice, pulao rice or roti.

Note: Indian meat(mutton) takes a lot longer to cook, you can leave upto 2 wistles before you start on the step 1 and remove the excess water from the meat.

Sunday, July 22, 2012

Dum Murg Kali Mirch

Pepper chicken gravy cooked in microwave


Ingredients: Quantity
Chicken 600 gms
Medium Sized onion 3 nos
Green Chilli 1 no
Green Cardamom 2 nos
Whole Peppercorns 4-5 nos
Coarsly Crushed black pepper 1 1/2 tsp
Corriander powder 1 tsp
Milk 1/2 cup
Marinade:
Yogurt 3/4 Cup
Blanced and roasted Almond powdered 7-8 nos
Cashew powdered 3-4 nos
Red chilly powder 1 tsp
Garam Masala 1/2 tsp
Turmeric Powder 1/4 tsp
Ginger garlic paste 2 tsbp
Salt To taste
Oil 3-4 tbsp


Preparation:
1) Mix all the ingredients for marinade and add the cleaned chicken and leave it to marinate for 30 mins.
2) Add 1 tbsp oil and add the onions and microwave on high for 3-4 mins and grind the onion and green chilli to fine paste.
3) Add the ground onion, green cardamom, corriander powder and black peppercorns and microwave for 5 mins.
4) Add the chicken along with the marinade and microwave covered for 6 mins.
5) Add 1 cup water, milk and 1 tsp black pepper and microwave uncovered for 6 mins, remove and stir once and microwave for another 4 mins.
6) Leave it to rest for 5 mins and sprinkle the remaining pepper powder and serve hot with steamed rice, pulao rice or roti.

Note: In step 5 check if the chicken is cooked and add a couple of mins if not done. Do not over cook the chicken, since it will become dry.