Tag Archives: Mutton

Traditional Mutton/Lamb Korma

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 Biriyani and Shami Kabab

Mutton Biriyani and Shami Kabab

Mutton Biriyani and Shami Kabab

Mutton biriyani: the ratio of meat and rice should be 2:1..
1 kg mutton: 500 gram kalijeera chaal..
1.marinate the mutton with onion paste, ginger paste, garlic paste, 1/2 cup yogurt, salt,lil corriander powder, chilli powder,bayleaf, chinnamon, and garam masala powder made of cumin(jeera), corriander ( dhone), cardamom( elach), black pepper ( golmorich), mace ( joyetree) , nutmeg ( jaifol) for at least 8/9 hours..it will make the mutton tender and won’t smell a bit..

2. put oil in the pot and cook the meat…bhalo kore koshiye koshiye tarpor cook korte hobe…gravy ekdom kome ashle alu dite hobe…alu ta puro shidhdho hobe na, karon rice’r shathe dear por r na hole gole jaabe…when the gravy is almost drying out add milk and dry out the gravy..

3. wash the rice and put ghee/ oil in the pot..add sliced onion..add bayleaf, cinnamon, cardamom..fry the onion until brown..add tginger paste..then add rice and salt …fry them for a while..add the meat…bhalo kore nere chere paani diye dite hobe…2 cup chaal er jonno 3 cup er moto hot water..add dried plum/ alu bokhara…cover the lid..when water is almost dried out add handfull of green chillies…ektu nere dite hobe jaate niche pora na laage but care ful beshi nara chara dile kintu bhorta bhorta hoye jaabe..just pash theke halka haate niche ektu uthiye dite hobe…ekhon dom e rakhte hobe..sprinkle keora water before serving…

Shami kabab: boil 1 cup of beef keema with 1/4 cup of chaana daal( aage theke chaana/buter daal min 4/5 ghonta bhijiye rakhte hobe), ginger-garlic paste, bayleaf, cardamom, cinnamon, salt, soy sauce…when water dried out blend the kima without adding any water…then add onion bereshta, chopped mint, chopped green chillies, 1 or 2 eggs and lil salt if needed..shepe them and deep fry at medium low flame…..its better to keep them on refrigerator for a while before frying…