Category Archives: Lamb and Goat

Easy pan-fried boti kabab!!

Posted on September 28, 2014 by | 3 comments

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I don’t know what to name this beautiful kabab . So decided , why not pan fried boti kabab ?? Since they are sliced into pieces and boti means pieces too ..
This recipe I got from one of my dearest Aunts, Rina Salim khalamoni – my soul sister Putul’s mommy . I simply followed the procedure as Khalamoni said , just added one ingredient – vinegar .
The beauty of this recipe is , you can make them ahead of time , can preserve in fridger . Just fry them whenever you feel like .

Ingredients :

1 lb beef or mutton chunk of meat
1 and half tbl spoon ginger paste
1/2 tbl spoon vinegar
5/6 whole black pepper
Crushed black pepper , according to taste
salt to taste
1 tbl spoon ghee ( Don’t omit it , use ghee)

Procedure:

1. Slice the meat chunk in little thick pieces . It will be around 10 pieces . Now boil the meat with 3 cups of water , 1 and half tbl spoon ginger paste ,salt and vinegar until the water dries out or the meat is tender . Don’t boil it too much as the meat is too tender . We need tender but firm . If you still have some water in the meat , don’t worry , you can use it as beef stock in many other recipes .

2014-09-27

2. Heat 1 tbl spoon ghee and fry them until little charred . Sprinkle the crushed black pepper and serve hot !

Note:

In order to slice the meat pieces evenly and smooth , try it when it is half frozen . 🙂

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Posted in Beef, Kabab / Kabob, Lamb and Goat, Meat, Mutton

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Spicy Lamb Chop

Posted on October 30, 2013 by | Leave a comment

Spicy Lamb Chop

Spicy Lamb Chop

Was craving for Old Dhaka style “Khashir chaap” for too long . Had shoulder cut steak of lamb at home. So thought , why not give a try??? 🙂

Ingredients:

4 medium pieces of shoulder cut steak of lamb ( around 2 lb)
1/4 th cup of yogurt
2 teaspoon of ginger paste
2 teaspoon of garlic paste
1 teaspoon of vinegar
1 teaspoon of sugar
1 teaspoon of red chili powder
1 teaspoon of paprika
1 teaspoon of grounded black pepper
1 teaspoon of Garam masala powder
1/4 th teaspoon of cinnamon powder
Half teaspoon of mace-nutmeg powder ( javetri-jaifol)
Half teaspoon of Shaan korma curry masala ( optional)
Oil
Salt to taste

For brine:

1 cup milk
2 tbl spoon sugar
2 tbl spoon salt

Procedure:

1. Wash the meat . Now brine it with milk, sugar and salt for at least 2 hours . It will help to get rid of the smell of lamb as maximum as possible and will also help to keep the meat juicy . Drain out the milk and pat dry the steaks with kitchen towel. Dry completely.

2. Now marinate it with all the ingredients except oil for at least another 2 hours.

3. Heat oil in a grill or fry pan . Don’t put too muck oil . Only a small quantity of oil needed. Fry on medium heat . Turn over and fry . Keep doing so until the steak is done. It took almost 15 minutes for me .

Enjoy with salad or your favorite dips.

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Posted in Glossary / Notes, Lamb and Goat, Meat

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Shahi Raan Musallam/ Whole Mutton ( goat/lamb) Leg Roast

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ā§¨. āĻŽā§‡āĻ°āĻŋāĻ¨ā§‡āĻ‡āĻĄā§‡āĻ° āĻ¸āĻŦ āĻŽāĻļāĻ˛āĻž āĻŽāĻžāĻ–āĻŋā§Ÿā§‡ āĻĢā§āĻ°āĻŋāĻœā§‡ ā§¨ā§Ē āĻ˜āĻ¨ā§āĻŸāĻž āĻ°ā§‡āĻ–ā§‡ āĻĻāĻŋāĻ¨. āĻ†āĻ° āĻŦāĻž āĻšāĻ˛ā§‡ āĻ•āĻŽāĻĒāĻ•ā§āĻˇā§‡ ā§Ž-ā§§ā§Ļ āĻ˜āĻ¨ā§āĻŸāĻž.

ā§Š. āĻ¤ā§‡āĻ˛ āĻ—āĻ°āĻŽ āĻ•āĻ°ā§‡ āĻŽāĻžāĻ‚āĻ¸ā§‡āĻ° āĻāĻ• āĻĒāĻŋāĻ  āĻĻāĻŋāĻ¨. āĻĸā§‡āĻ•ā§‡ āĻĻāĻŋāĻ¨. āĻšā§āĻ˛āĻžāĻ° āĻ†āĻš āĻŽāĻžāĻāĻžāĻ°āĻŋ āĻĨāĻžāĻ•āĻŦā§‡. ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻĒāĻ° āĻ‰āĻ˛ā§āĻŸā§‡ āĻ†āĻ°ā§‡āĻ• āĻĒāĻŋāĻ  āĻĻāĻŋāĻ¨. āĻ†āĻ°āĻ“ ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻĸā§‡āĻ•ā§‡ āĻ°āĻžāĻ–ā§āĻ¨. āĻāĻ–āĻ¨ āĻĒāĻŋā§ŸāĻžāĻœ āĻŦāĻžāĻŸāĻž ,āĻ†āĻĻāĻž ;āĻ°āĻ¸ā§āĻ¨ āĻŦāĻžāĻŸāĻž āĻ†āĻ° āĻŽā§‡āĻ°āĻŋāĻ¨ā§‡āĻ‡āĻĄā§‡āĻ° āĻŦāĻžāĻ•āĻŋ āĻŽāĻļāĻ˛āĻž āĻĻāĻŋā§Ÿā§‡ āĻ•āĻļāĻžāĻ¤ā§‡ āĻĨāĻžāĻ•ā§āĻ¨. āĻŽāĻžāĻāĻžāĻ°āĻŋ āĻĨā§‡āĻ•ā§‡ āĻ•āĻŋāĻ›ā§ āĻ•āĻŽ āĻ†āĻš āĻĨāĻžāĻ•āĻŦā§‡ āĻšā§āĻ˛āĻžā§Ÿ. ā§§ā§Ļ-ā§§ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻ•āĻļāĻŋā§Ÿā§‡ āĻ†āĻ§āĻž āĻ•āĻžāĻĒ āĻĒāĻžāĻ¨āĻŋ āĻĻāĻŋā§Ÿā§‡ āĻĸā§‡āĻ•ā§‡ āĻĻāĻŋāĻ¨. āĻšā§āĻ˛āĻžāĻ° āĻ†āĻš āĻ•āĻŽāĻŋā§Ÿā§‡ āĻĻāĻŋāĻ¨. ā§§ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻĒāĻ°ā§‡ āĻ°āĻžāĻ¨āĻŸāĻŋ āĻ‰āĻ˛ā§āĻŸā§‡ āĻĻāĻŋāĻ¨. āĻ†āĻ°āĻ“ ā§§ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻ°āĻžāĻ¨ā§āĻ¨āĻž āĻ•āĻ°ā§āĻ¨. āĻ…āĻ˛ā§āĻĒ āĻĒāĻžāĻ¨āĻŋ āĻ˛āĻžāĻ—āĻ˛ā§‡ āĻ¯ā§‹āĻ— āĻ•āĻ°ā§āĻ¨.
āĻŽā§‡āĻ°āĻŋāĻ¨ā§‡āĻ‡āĻĄā§‡ āĻ¯ā§‡āĻšā§‡āĻ¤ā§ āĻ˛āĻŦāĻ¨ āĻ†āĻ›ā§‡, āĻ¤āĻžāĻ‡ āĻšā§‡āĻ–ā§‡ āĻ˛āĻŦāĻ¨ āĻ¯ā§‹āĻ— āĻ•āĻ°ā§āĻ¨.

ā§Ē. ā§§ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻĒāĻ° āĻ…āĻ˛ā§āĻĒ āĻĒāĻžāĻ¨āĻŋ āĻ˛āĻžāĻ—āĻ˛ā§‡ āĻ¯ā§‹āĻ— āĻ•āĻ°ā§āĻ¨. āĻāĻ•ā§āĻ¤ā§ āĻ°āĻžāĻ¨ā§āĻ¨āĻž āĻ•āĻ°ā§‡ āĻŦā§‡āĻ°ā§‡āĻ¸ā§āĻ¤āĻž, āĻ•āĻžāĻšāĻžāĻŽāĻ°āĻŋāĻš ,āĻ•āĻŋāĻļāĻŽāĻŋāĻļ āĻŦāĻžāĻŸāĻž,āĻŦāĻžāĻĻāĻžāĻŽ – āĻĒā§‹āĻ¸ā§āĻŸ āĻŦāĻžāĻŸāĻž āĻ†āĻ° āĻ•ā§āĻ°āĻŋāĻŽ āĻĻāĻŋā§Ÿā§‡ āĻĻāĻŋāĻ¨
āĻ†āĻ°āĻ“ ā§Ģ āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻ°āĻžāĻ¨ā§āĻ¨āĻž āĻ•āĻ°ā§āĻ¨. āĻ¨ā§€āĻšā§‡ āĻ¯ā§‡āĻ¨ āĻ§āĻ°ā§‡ āĻ¨āĻž āĻ¯āĻžā§Ÿ. āĻšāĻžāĻ‡āĻ˛ā§‡ āĻ…āĻ˛ā§āĻĒ āĻĒāĻžāĻ¨āĻŋ āĻ¯ā§‹āĻ— āĻ•āĻ°āĻž āĻ¯āĻžā§Ÿ. āĻ¸ā§āĻŦāĻžāĻĻ āĻ…āĻ¨ā§āĻ¯āĻžā§ŸāĻŋ āĻšāĻŋāĻ¨āĻŋ āĻĻāĻŋāĻ¨. āĻ•ā§‡āĻ“ā§œāĻž āĻ†āĻ° āĻ—ā§‹āĻ˛āĻžāĻĒ āĻœāĻ˛ āĻĻāĻŋāĻ¨. āĻšā§āĻ˛āĻž āĻŦāĻ¨ā§āĻ§ āĻ•āĻ°ā§‡ āĻĻāĻŋāĻ¨.

ā§Ģ. āĻāĻŦāĻžāĻ° āĻĻā§āĻŦāĻŋāĻ¤ā§€ā§Ÿ āĻ¸ā§āĻŸā§‡āĻĒ āĻŦāĻž āĻ“āĻ­ā§‡āĻ¨ā§‡ āĻĻā§‡ā§ŸāĻžāĻ° āĻĒāĻžāĻ˛āĻž. āĻĢā§Ÿā§‡āĻ˛ āĻŦāĻž āĻŦā§‡āĻ•āĻŋāĻ‚ āĻĄāĻŋāĻļā§‡ āĻ°āĻžāĻ¨āĻŸāĻŋ āĻ°ā§‡āĻ–ā§‡ āĻ—ā§āĻ°ā§‡āĻ­āĻŋ’āĻ° āĻ…āĻ°ā§āĻ§ā§‡āĻ• āĻŽāĻļāĻ˛āĻž āĻĻāĻŋā§Ÿā§‡ āĻĻāĻŋāĻ¨. āĻ•āĻŋāĻ›ā§ āĻŽāĻļāĻ˛āĻž āĻ¸ā§‡āĻ‡āĻ­ āĻ•āĻ°ā§‡ āĻ°āĻžāĻ–āĻ˛ā§‡ āĻ­āĻžāĻ˛.
āĻĢā§Ÿā§‡āĻ˛ āĻĻāĻŋā§Ÿā§‡ āĻĸā§‡āĻ•ā§‡ āĻ°ā§‡āĻ–ā§‡ āĻĒā§āĻ°āĻŋāĻšāĻŋāĻŸā§‡āĻĄ āĻ…āĻ­ā§‡āĻ¨ā§‡ ā§Šā§Ģā§Ļ āĻĄāĻŋāĻ—ā§āĻ°āĻŋ āĻĢāĻžāĻ°ā§‡āĻ¨āĻšāĻžāĻ‡āĻŸā§‡ āĻŦāĻž ā§§ā§Žā§Ļ āĻĄāĻŋāĻ—ā§āĻ°āĻŋ āĻ¸ā§‡āĻ˛āĻ¸āĻŋā§ŸāĻžāĻ¸ā§‡ ā§§ āĻ˜āĻ¨ā§āĻŸāĻž āĻŦā§‡āĻ‡āĻ• āĻ•āĻ°ā§āĻ¨. ā§§ āĻ˜āĻ¨ā§āĻŸāĻž āĻĒāĻ° āĻŽā§āĻ–ā§‡āĻ° āĻĢā§Ÿā§‡āĻ˛ āĻ–ā§āĻ˛ā§‡ āĻĻāĻŋā§Ÿā§‡ ,āĻ…āĻ­ā§‡āĻ¨ā§‡āĻ° āĻŸā§‡āĻŽā§āĻĒā§‡āĻ°ā§‡āĻšāĻžāĻ° āĻ•āĻŽāĻŋā§Ÿā§‡ āĻ†āĻ°āĻ“ ā§§ āĻ˜āĻ¨ā§āĻŸāĻž āĻŦā§‡āĻ‡āĻ• āĻ•āĻ°ā§āĻ¨.
āĻšāĻžāĻ‡āĻ˛ā§‡ āĻļā§‡āĻˇā§‡āĻ° āĻ•ā§Ÿā§‡āĻ• āĻŽāĻŋāĻ¨āĻŋāĻŸ āĻŦā§āĻ°ā§Ÿā§‡āĻ˛ āĻ•āĻ°āĻž āĻ¯āĻžā§Ÿ.
āĻ¸āĻžāĻœāĻŋā§Ÿā§‡ āĻĒāĻ°āĻŋāĻŦā§‡āĻļāĻ¨ āĻ•āĻ°ā§āĻ¨.

āĻŸāĻŋāĻĒā§āĻ¸:

ā§§. āĻ°āĻžāĻ¨ā§‡āĻ° āĻĒāĻž āĻ¨āĻŋāĻ¤ā§‡ āĻšāĻžāĻ‡āĻ˛ā§‡ āĻ°āĻ—āĻŸāĻž āĻāĻŽāĻ¨āĻ­āĻžāĻŦā§‡ āĻ•āĻžāĻŸā§āĻ¨ āĻ¯āĻžāĻ¤ā§‡ āĻĒāĻž āĻŸāĻž āĻŦāĻžāĻ•āĻŋā§Ÿā§‡ āĻ†āĻ¨āĻž āĻ¯āĻžā§Ÿ. āĻāĻ¤ā§‡ āĻšāĻžā§œāĻŋāĻ¤ā§‡ āĻĢāĻŋāĻŸ āĻšāĻ¤ā§‡ āĻ¸ā§āĻŦāĻŋāĻ§āĻž āĻšāĻŦā§‡. āĻ†āĻŦāĻžāĻ° āĻĻā§‡āĻ–āĻ¤ā§‡āĻ“ āĻ­āĻžāĻ˛ āĻ˛āĻžāĻ—ā§‡.

ā§¨. āĻ–āĻžāĻ¸ā§€āĻ° āĻ°āĻžāĻ¨ āĻĨā§‡āĻ•ā§‡ āĻĒā§āĻ°ā§‹ āĻšāĻ°ā§āĻŦāĻŋ āĻ¸āĻ°āĻžāĻŦā§‡āĻ¨ āĻ¨āĻž. āĻ•āĻŋāĻ›ā§ āĻ°āĻžāĻ–āĻ˛ā§‡ āĻ­āĻžāĻ˛. āĻāĻ¤ā§‡ āĻ¨āĻ°āĻŽ āĻ†āĻ° āĻœā§āĻ¸āĻŋ āĻĨāĻžāĻ•ā§‡.

ā§Š. āĻ–ā§‹āĻ¸āĻž āĻ¸āĻš āĻ•āĻžāĻšāĻž āĻĒā§‡āĻĒā§‡ āĻŦāĻžāĻŸāĻž āĻ†āĻ° āĻŦā§āĻ°āĻžāĻ‡āĻ¨ āĻ•āĻ°āĻž ,āĻāĻ‡ āĻĻā§‚āĻŸā§‹ āĻĒāĻžāĻ°ā§āĻŸ āĻ¸ā§āĻ•āĻŋāĻĒ āĻ•āĻ°āĻŦā§‡āĻ¨ āĻ¨āĻž.

ā§Ē. āĻ“āĻ­ā§‡āĻ¨ āĻ¨āĻž āĻĨāĻžāĻ•āĻ˛ā§‡ āĻ…āĻ˛ā§āĻĒ āĻ†āĻšā§‡ āĻšāĻžā§œāĻŋāĻ° āĻŽā§āĻ– āĻ­āĻžāĻ˛ āĻ•āĻ°ā§‡ āĻĢā§Ÿā§‡āĻ˛ āĻĻāĻŋā§Ÿā§‡ āĻ†āĻŸāĻ•ā§‡ āĻ°āĻžāĻ¨ āĻ°āĻžāĻ¨ā§āĻ¨āĻž āĻ•āĻ°āĻŦā§‡āĻ¨
āĻāĻ•āĻĻāĻŽ āĻ¸āĻŋāĻĻā§āĻ§ āĻšāĻŦāĻžāĻ° āĻĒāĻ° āĻ•ā§āĻ°āĻŋāĻŽ āĻ¸āĻš āĻŦāĻžāĻ•āĻŋ āĻŽāĻļāĻ˛āĻž āĻĻāĻŋā§Ÿā§‡ āĻ†āĻŦāĻžāĻ° āĻĢā§Ÿā§‡āĻ˛ āĻĻāĻŋā§Ÿā§‡ āĻĸā§‡āĻ•ā§‡ āĻĻāĻŽā§‡ āĻ°ā§‡āĻ–ā§‡ āĻĻāĻŋāĻŦā§‡āĻ¨ . āĻāĻ•āĻŸāĻž āĻšāĻžā§œāĻŋāĻ¤ā§‡ āĻĒāĻžāĻ¨āĻŋ āĻ¨āĻŋā§Ÿā§‡ āĻ¤āĻžāĻ° āĻ‰āĻĒāĻ° āĻāĻ‡ āĻ°āĻžāĻ¨ā§‡āĻ° āĻšāĻžā§œāĻŋāĻŸāĻŋ āĻ°ā§‡āĻ–ā§‡ āĻĻāĻŋāĻ˛ā§‡ āĻ¸ā§āĻ¨ā§āĻĻāĻ° āĻĻāĻŽ āĻšāĻŦā§‡.

Shahi Raan Musallam/ Whole Mutton Leg Roast

Raan Musallam is definitely a great choice for any special occasion to cast a spell on your near and dear ones!!!!!! Undoubtedly , it’s a kind of delicacy which amazes everyone with it’s “Shahi” kindda beauty and taste!!!!!!!! If you are planning to make any special item for Eid Ul Azha , go for it!!!!!! Though a little patience and labor required as some extra ingredients, don’t worry , it’s gonna be paid off by all the happy expressions of your family and guests!!!!!!!!!

Ingredients:

For Brine:

1/2 cup of salt
Milk

For marination:

1 leg of baby goat ( 5 lb )
4/5 tbl spoon of raw papaya paste
1 cup yogurt
2 1/2 tbl spoon ginger paste
2 heaped tbl spoon garlic paste
1/2 cup fried brown onions ( bereshta)
2 tea spoon garam masala powder
2 tea spoon red chili powder
Less than 1 tea spoon turmeric powder
1/2 tea spoon  nutmeg-mace powder
1/2 tea spoon cinnamon powder
1/2 tea spoon cardamom powder
1/2 tea spoon roasted cumin powder
Salt , to taste
1/4 th cup oil

For gravy:

1/3rd cup onion paste
2 tbl spoon ginger-garlic paste
1/2 cup fried onion
2 tea spoon kishmish(raisin) paste
1 tbl spoon kashew /almond , poppy seed paste
5-6 green cardamom, 2 stick of cinnamon ( 2″ each)
7-8 cloves, 8-10 whole black pepper
Sugar , to taste
Salt to taste
Heavy cream or thick milk 1/3  cup
Oil
Keowra Water
Whole green chilies

Procedure:

1. Tell your butcher to break the bone of the joint of the leg in a way so that you can bend the leg . Now give deep cuts/ slashes to the leg and prick it well with fork so that spices get inside the meat well .
Rub salt all over it’s body and leave it for 1 hour. then wash and soak in milk for 2 hours. It will keep the meat juicy and tender and also will remove any smell from the meat.

2. Marinate the leg with the marinade for 24 hours in the refrigerator . If not possible then at least 10/12 hours.

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3. Chose a pot , where the leg fits perfectly. Now take the leg out from the marinade and add it into the oil .Fry it with lid on for 5/7 minutes at medium low flame . After 5/7 minutes , turn it over and cook the other side for another 5/7 minutes . add the whole garam masalas. Add the onion paste, ginger-garlic paste. Add the marinade into the oil with 1/4 th cup of hot water and cook well , what we call “koshano” in BAngla. Add the fry onions. Now add water and cook the leg with lid on till tender at medium low flame.

4. When the gravy is reducing add ,heavy cream/ thick milk, kishmish-kashew-almond paste and whole green chilies . Add sugar. You can add 1 tbl spoon ghee before you turn off the stove.

Now the second part!!!!!! I’m going to put it into the oven for a final touch!!!!!! Those who doesn’t have oven , don’t worry . Just reduce your gravy a little more.

5. Place the leg in a foil tray with gravy . Cover it with aluminium foil and bake at 350 FH for 1 hour . Now take off the aluminium foil , reduce the oven temperature to 300 FH and bake for another 1 hour. You can broil it last few minutes of the cooking too.

6. Sprinkle some keora water and serve with Paratha, Naan or pulao.

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Notes:

1. Many complains about a smell they get from goat , lamb or mutton. For them here is a small tip . Before marination , brine the leg in cold milk, 2 tbl spoon of sugar, 2 tbl spoon of salt , for at least 1 hour . Then pat dry the leg with kitchen towel . This trick not only would banish the smell but also will keep the leg juicy when cooked ..:D

Happy Cooking!!!!!!!!

11 Comments

Posted on October 15, 2013 by in Glossary / Notes, Lamb and Goat, Meat

Tagged , , , , , ,

Traditional Mutton/Lamb Korma

Posted on February 1, 2013 by | 3 comments

Traditional Mutton/Lamb Korma

Traditional Mutton/Lamb Korma

Ingredients:

Mutton/Lamb Little more than 1 kg
Onion paste 3 medium
Chopped Onion 2 medium
Ginger paste 2 tbl spoon
Garlic paste 2 teaspoon and a little more
Yogurt 1/4th cup ( optional)
Cinnamon, Cardamom, Bayleaf
Chili Powder 1 teaspoon
Coriander Powder 1 teaspoon ( without roasting)
Special Garam masala Powder
Salt to taste
Sugar to taste
Maowa/ Khoya / Dried milk
Regular Milk , thick,one cup
Poppy seed paste 1 tbl spoon
Oil

For special garam masala powder
Microwave 1 teaspoon jeera/cumin, 1 tea spoon whole coriander, 1 teaspoon black or white pepper, 2 or 3 cardamoms,5 or 6 cloves,1/2 (half)teaspoon mace/ joyetree and little nutmeg together for 25 second.. Crush it into a smooth powder.

Procedure:

1. Marinate the meat with all the ingredients, except milk,salt, sugar , chopped onion, oil and maowa/khoya for at least 8 hours.

2. Now heat the oil and add the chopped onion..Fry until golden brown. Add the meat with marinade…
Cook very well adding water little by little…That is what we call “Koshano” in Bangla. It should be cooked like this for at least 1 hour.

3. After ” koshano” add water and potatoes..Cover the lid.When the gravy lessens add milk..Add lot of green chillies..You may add littlel mace(joytree),cardamom powder again.. Add poppy seed paste..Lastly add little sugar, 1 and half teaspoon is perfect for me, and maowa/Khoya..

4. Turn the stove on very low heat and cook the korma for another 10 minutes .. That’s what we call to keep on “Dom” in Bangla. You may sprinkle little keora water before serving..

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Mutton/Lamb Korma (khashir korma)

Posted on February 1, 2013 by | 5 comments

Mutton/Lamb Korma (khashir korma)

Mutton/ Lamb/ Goat Korma , shortcut way..:D

Ingredients:

1. Mutton/Lamb 1 KG

2. Onion paste 3/4 th cup ( three-fourth cup)

3. Garlic paste 1 tbl spoon

4. Ginger paste 1 and half table spoon

5. Chili Powder 1 teaspoon

6. Corriander Powder half teaspoon ( without roasting)

7. Potato ( optional)

8. 2/3 Bayleaf

9. Cardamom, cinnamon, Black pepper,

10. Fresh cream half cup

11. Regular Milk 1 cup

12. Sugar 1 and half teaspoon or according to your taste

13. salt to taste

14. Special garam masala powder ( Microwave 1 teaspoon poppy seed/posto, 1 teaspoon jeera/cumin, 1 tea spoon whole coriander, 1 teaspoon black or white pepper, 2 or 3 cardamoms, 5/6 cloves,1/2 (half)teaspoon mace/ joyetree and little nutmeg together for 25/30 second.. Crush it into a smooth powder)

15. Oil half cup

Procedure:

1.Wash the mutton thoroughly..Marinate 1 kg mutton with garlic paste, ginger paste, onion paste,bayleaf, cardamom, cinamon, coriander powder, chili powder ,1/2 cup oil and salt in a pot for at least 1 hour before cooking. The longer is marination the yummier it is..

2.Place the pot on the oven on a medium flame..Cover the lid and let the water come out from the meat..Cook very well adding water little by little for atleast 45 minutes to 1 hour . That is what we call “Koshano” in Bangla.

3. After “Koshano” , when the water is almost dried out add the potatoes and let them cook for few minutes too..Add water covering the potato and the meat…

4.When the gravy thickens and almost drying out add 1 cup regular milk , 1/2 cup heavy cream, and 1 and 1/2 teaspoon sugar…Let them cook until the desired gravy appears…Give handful of green chilies. Add the special garam masala powder at the end of the cooking…Cover the lid until u serve.

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Posted in Glossary / Notes, Lamb and Goat

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