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Archive for the ‘Meat Dishes’ Category

2 large onion
3 green chilis
1 1/2 cup yogurt
1 tsp ginger paste
1 tsp garlic paste
4 -5 curry leaves
2 lbs. Mutton (goat meat)
3 bay leaves
4 whole cloves
1 1/2 tsp. coriander seeds
2 cardamom
1/2 tsp. turmeric powder
2 tsp. Poppy seeds
3 ripe whole chilis
1/2 cup vegetable oil
salt to taste


1. Make into a paste the first six ingredients in the above list by adding a little amount of water. Keep in separate place.
2. Make into a powder cloves, coriander seeds, cardamom, turmeric, and poppy seeds and keep in separate place.
3. In a large bowl, mix mutton pieces, salt, and the paste. Keep in separate place for 40 minutes and then in a pot, in sufficient amount of water, cook on medium heat until the meat becomes soft.
4. Now in a wide skillet, heat oil and when oil is hot add chopped red chili, bay leaves, and the above meat. (Do Not add any remaining liquid from the marinade. This will be needed later).
5. Fry on high heat for 10 minutes and then add the powdered spices.
6. Fry for two more minutes on low heat and then add the remaining liquid from the marinade dish. 7. Now cook on low heat for a few minutes or until the sauce thickens.
8. Garnish lightly with fresh butter and serve hot!
9. This dish goes very well with paratha or plain white rice and gives off the wonderfully fresh aroma of curry leaves.
10. Enjoy your Mughlai Mutton. Hope you love this Indian recipe.

Posted in Din



1 kg mutton
1½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
4 tbs. coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
200 grm. onion chopped
½ cup oil
1 tsp garam masala
1 tsp ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
2 large size tomato-pealed


½ Kg. minced beef
250 grm. Gobhi
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/ tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder


1. First take keema with 2 onion sliced , 2 tbsp ginger garlic paste , 1/2 tsp turmeric powder and cook in pressure cooker.
2. After keema is cooked keep a side
3. Take a pan add cumin seeds, ginger garlic paste and add green chillies suate them.
4. Add red chilli, coriander and turmeric powder, chopped tomatoes. add keema mix well.
5. After add sliced gobi, salt, close the lid and cook.
6. when gobi(cabbage) is cook add last garam masala powder.
7. serve with foolka roti.
8. Garnish with coriander leaves.


for Kabab:

½ kg. beef cubes cut into very small pieces.
½ tsp. salt (according to taste)
1 cup dal Chana-presoaked
7-8 whole dried red chilies
1 medium onion-chopped
6-8 whole black pepper (Kali Mirch)
5-6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
1 tsp. ginger (Adrak)
2-3 green chilies-chopped
1 cup fresh coriander (Dhaniya) leaves
1 egg (raw)
4-5 hard-boiled eggs

for gravy

2 tbs. yogurt
¼ tsp. salt according to taste
1 small onion chopped
1/2 tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
2 tbs. oil


½ Kg. mutton
(can also be cooked with beef)
6-7 onions chopped
3-4 whole dried red chilies
2 tsp garlic (Lehsan)
2 tsp ginger (Adrak)
1 tsp garam masala powder
3 tbs. yogurt
3-4 tbs. oil
½ tsp. salt (according to taste)

* 8 Lamb Chops

spicy lamb chop

* 1 tbsp. of Fresh Mint Leaves (Podina) (chopped)
* 1 bunch of Mint Sprigs (Podina)
* 1 tbsp. Fresh Coriander Leaves (Hara Dhania) (chopped)
* 1 Lime (Nimbu) (sliced)
* Salt (to taste)
* 150 ml. of Lemon Juice
* 2 tbsp. Olive Oil
* 150 ml. of Corn Oil

* 3 medium Potatoes (roughly chopped)
* 2 medium Potatoes (boiled, peeled and roughly chopped)
* 3 Peppercorns (Saabut Kaali Mirch)
* 1 Bay Leaf (Tezz Patta)
* 1 tsp. Garam Masala Powder
* ½ tsp. Black Cumin (Kaala Zeera)
* 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
* Salt (to taste)
* 1 tsp. Garlic Pulp
* 2 tbsp. Plain Yogurt
* 3 tbsp. Corn Oil

1. Put the lamb chops in a large bowl. Mix together the olive oil, lemon juice, salt and fresh mint and fresh coriander leaves. Pour the oil mixture over the chops and rub it well with your fingers. Leave to marinate for at least 3 hours.

2. To make the sauce, heat the corn oil in a deep round-bottomed frying pan (skillet) or a karahi (wok). Lower the heat and add the chopped tomatoes. Stir-fry for about 2 minutes. Gradually add the bay leaf, garam masala powder , plain yogurt , garlic, red chilli powder, salt, black cumin and peppercorns, and stir-fry for another 2-3 minutes.

3. Lower the heat again and add the cooked potatoes, mixing everything together well. Remove from the heat and set aside.

4. Heat 150 ml cup corn oil in a seperate frying pan. Lower the heat slightly and fry the marinated chops until they are cooked throughly. This will take about 10-12 minutes. Remove with a slotted spoon and drain the cooked chops on absorbent paper towel.

5. Heat the sauce in the wok, bringing it to a boil. Add the chops and lower the heat. Simmer for 5-7 minutes.

6. Transfer to a warm serving dish and garnish with mint sprigs and lime slices.


1 cow or 4 goat brain
½ tsp. turmeric (Haldi) powder
¾ tsp. salt
1 medium sized onion sliced
3 tbs. oil
½ tsp. chili (Lal Mirch) powder
½ tsp. garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
2 tbs. yogurt
½ tsp. garam masala powder
4 tbs. Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish

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