Gosht Shorba (Spicy Meat Soup)

Shorba is a spicy version of the soup.

Just add sliced onion, ginger, coriander leaves, mint leaves, and the usual whole spices in meat and cook.

My husband loves to eat Meat Shorba with pieces of Roti dipped in it during cold winter days.

Ingredients:

• 2 pounds Lamb meat with bone, washed and cut into bite size pieces
• 2 tbsp butter
• 1 tbsp ginger garlic paste
• ½ tsp curry powder
• 1 bay leaf
• 4-5 cloves
• A small piece of cinnamon
• 4-5 green cardamoms
• ½ tsp cumin seeds
• 2 medium size onions cut in halves
• 2 green chilies
• 1” piece of ginger
• Salt to taste
• 2-3 tbsp mint leaves
• 2-3 tbsp chopped coriander leaves
• 1 tbsp lemon juice
• ½ tsp garam masala powder

Method:

• Heat the butter in a pressure cooker at medium high heat. Add bay leaf, cloves, cinnamon, green cardamoms and cumin seeds and sauté for few seconds.
• Now stir in ginger garlic paste, curry powder and meat pieces; fry for 4-5 minutes on medium heat.
• Add onion halves, whole green chilies, ginger piece, mint leaves and half of the coriander leaves.
• Pour in about 4-5 cups of water and pressure cook until the meat is very tender and almost falls off the bone (the time depends on the cut and type of meat you are using).
• Once the meat is tender add lemon juice, garam masala powder and remaining coriander leaves.
• Taste and add salt and green chilies if required. Add water to obtain your desired consistency.
• Garnish with chopped coriander leaves and serve hot with Roti (Indian Flat Bread) or bread.

Do You Know?

Congee is popular in many Asian countries. It can be considered as a porridge or thick soup made of boiled rice. It can be eaten or served with a side dish also.

In many Asian cultures, it is also called Kanji (Tamil/Malayalam/Tulu), Ganji (Kannada/ Hindi), Ghanji (Telugu).

In some cultures, congee is eaten primarily as a breakfast food or late supper. It is often considered particularly suitable for the sick as a mild, easily digestible food.

Egg Kofta Curry

This is a simple but spectacular dish in which eggs are encased in a layer of spiced ground meat to form Koftas. It is very suitable for dinner parties. Serve it with Jeera Rice / Lachchha Parantha, Aloo Gobhi /Aloo Palak and Churmuri Raita.

Ingredients:

For Kofta:

• 1 pound minced Lamb
• 2 tbsp gram flour (besan)
• 1 tsp green Chili chopped finely
• ¼ cup fresh cilantro leaves chopped finely
• 1 tsp ground garam masala
• 1 tsp lemon juice
• Salt to taste
• 5 hard boiled eggs
• Flour for dusting
• 1 tsp brown cardamom powder
• Cooking oil to deep fry

For Gravy/Sauce

• 4-5 tbsp cooking oi
• 5 cloves
• 1 bay leaf
• 3-4 green cardamoms
• 2 medium onions finely sliced
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tbsp ground coriander seeds
• ½ tsp ground cumin seeds
• 1 tsp red chili powder
• ½ tsp turmeric
• ¼ cup plain yogurt well beaten
• 1 tsp garam masala powder
• Salt to taste
• 2 tbsp fried crispy onions
• ¼ cup chopped cilantro leaves

Method:

• Combine the ground meat, gram flour, ground garam masala, chopped green chili, chopped cilantro leaves and salt. Mix well.
• Shell all the hard boiled eggs and dust them with flour.
• Wet your hands with cold water and then divide the meat mixture into 5 equal portions. Flatten each portion in the palm, place an egg in the centre and wrap the minced mix around the egg in such a way that the line of join is visible.
• Heat the oil in a frying pan, put in the koftas and fry. The Egg koftas will split open from the line of join (which was not smoothly sealed). Fry them until they are brown on all sides. Keep them aside.
• Prepare gravy/sauce: Heat oil in a deep heavy bottom pan, over a medium high flame. When hot put in the bay leaf, cloves and cardamom pods. Stir for 2-3 seconds or until the cloves swell and the bay leaf begin to take on color.
• Now put in onions. Stir and fry for about 4-5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and fry for few seconds. Then add the coriander, cumin, red chili powder, turmeric and salt. Stir and fry for a minute. Add beaten yogurt and fry until oil separates from masala. Add 3 cups of water.
• When gravy starts to boil adds egg koftas. Cover, turn heat to low and cook for about 30 minutes. Remove the lid and add the fried onions and garam masala powder. Stir to mix. Cook uncovered, for another 3-4 minutes, stirring gently as you do so.
• Turn off the heat and let the pan sit for a while. The fat will rise to the top. If you like, you can remove it with a spoon.
• Arrange Koftas in a serving platter keeping visible egg side facing up. Garnish with chopped cilantro leaves.
• Serve with Jeera Rice / Lachchha Parantha, Aloo Gobhi /Aloo Palak and Churmuri Raita.

Tips: Don't boil egg straight out of the fridge. Leave it out till it reaches room temperature. Boiling it straight from the fridge is too much of a temperature shock and can crack the shell. Use fresh eggs as much as possible.

Do You Know?

The yolk in a newly laid egg is round and firm. As the yolk ages it absorbs water from the albumen which increases its size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape.

Lamb Pulao

It is a simple recipe in which biryani rice is cooked with meat and spices. Serve with Raita and Chutney as main course.

Ingredients:

• 2 pound mutton (Goat/Lamb) cut in small pieces
• 2 cups Basmati Rice
• 1 Bay Leaves
• 1” stick of Cinnamon
• 2 Green Cardamoms
• 1 tbsp Garlic paste
• 1 tbsp Ginger Paste
• 1 medium Onion finely sliced
• 2 Green Chilies finely chopped
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala Powder
• ½ cup Yogurt
• 1 tbsp Mint Leaves chopped
• 1 tbsp Cilantro Leaves chopped
• Salt to taste
• 4-5 tbsp ghee (Clarified Butter)

Method:

• Soak rice for 30 minutes. Drain and keep aside.
• Heat ghee in a pan; add Bay leaves, Cinnamon, Cardamoms, sliced onions and chopped green chilies; sauté well.
• Add mutton and cook on medium heat for a 5-6 minutes.
• Add garlic paste, ginger paste, red chili powder and ½ cup yogurt and fry on medium low heat for 15-20 minutes or till meat is just done (you can pressure cook it also).
• Now add 3 ½ cups of hot water, chopped mint leaves, chopped cilantro leaves, salt, garam masala powder and soaked basmati rice. Mix lightly.
• Allow rice to cook over a high heat first. Cover the pan and cook further on low heat for 10-12 minutes or until rice is done.
• Garnish with fresh cilantro and mint leaves.
• Serve hot with Onion Raita and Green Chutney.

Do You Know?

Pulao, a favorite-spiced rice dish in India, comes from the Persian word for cooked rice, 'polo'.

The original dish dates back to the Mughal period, with a strong Persian influence since the Mughal emperors admired and emulated Persian culture.

Rasedar Lamb Chops (Lamb Chops Curry)

It is very simple recipe to follow. Lamb Chops are cooked with only spices and yogurt.

Ingredients:

• 1 lb Lamb chops
• 3-4 tbsp Oil
• 2 pinches of Asafetida or Hing
• 1 Bay leaves
• 1 Brown Cardamom
• 2 Green Cardamoms
• 2-3 Cloves
• ½” Cinnamon stick
• ½ tsp red chili powder
• ½ tsp Turmeric powder
• ½ tsp Ginger powder
• ½ tsp Fennel powder
• ½ tsp cumin powder
• ½ tsp Garam masala
• ½ cup fresh Yogurt
• Salt to taste.

Method:

• Wash the lamb chops and keep aside to drain.
• Heat oil in a pressure cooker on medium flame.
• Add hing, bay leaves, cloves, cinnamon stick and cardamoms.
• Add first red chili powder and then all the spices, stirring it a little (be careful not to burn the spices).
• Add the yogurt to the spices and keep stirring till all the spices separate from the oil.
• Now add the lamb chops. Fry it a little until it is no longer pink.
• Add salt and 2 cups of water.
• Pressure cook it till the meat is tender.
• When ready, serve in a serving bowl, sprinkle the garam masala on it and serve hot with rice or roti, Sabji, Raita, Salad.

Do You Know?

In North India, dishes are classified as ‘sukhi’ (dry) and ‘tari wali’ (with liquid). The word ‘tari’ is derived from Persian word ‘tar’ meaning ‘wet’ and has no implications for the presence or absence of spice, or whether the dish is Indian or not (e.g. any stew, spicy or not, would be considered a ‘curry dish’, simply because it is wet).

In Urdu, ‘curry’ is usually referred to as ‘saalan’. The equivalent word for a spiced dish in Hindi, is ‘masaledar’ (i.e. with masala).

Spiced Meatballs

Meatballs made of minced goat/lamb are coated with delicious spice paste.

Ingredients:

For meat balls

• 1lb fine lean minced lamb/goat
• 1 egg
• 3 tbsp roasted chana powder (ground dal)
• 1 clove of garlic crushed
• ½ tsp garam masala
• 1 tsp green chili paste
• Salt to taste
• 2 tbsp fresh coriander leaves chopped finely

For gravy

• 1 medium onion, finely chopped
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 small tomato chopped
• 1 tbsp yogurt
• 2 tbsp kasuri methi (dry fenugreek leaves)
• 2 tsp coriander powder
• 1 tsp red chili powder
• ½ turmeric powder
• ½ tsp cumin powder
• ½ tsp garam masala powder
• 1 tbsp chopped coriander leaves
• ½ cup cooking oil

Method:

• Put the minced meat in a large bowl and add the garlic, garam masala, green chili paste, 1 tsp salt, egg, roasted chana powder and the chopped coriander leaves.
• Mix the ingredients thoroughly and knead the minced meat until it is smooth.
• Divide the mixture into small balls. Make the koftas by rolling the balls between the palms in a circular motion until they are smooth and round. Keep aside.
• Heat the oil over medium heat, preferably in a non-stick pan and fry onion slices until light brown. Add ginger garlic paste and fry for a minute.
• Now add the powdered spices - red chili powder, coriander powder, turmeric powder, cumin powder and little salt. Reduce heat slightly (just below medium heat). Fry, stirring often, till the oil begins to separate from the masala paste. You may need to sprinkle water occasionally to keep the masala from burning and sticking to the pan.
• Add the yogurt and chopped tomato to the masala and keep stirring till you see all the spices separating from the oil.
• Add 5 cups of water. Turn the heat to medium high and bring to a boil. Now put the koftas carefully one by one into the gravy and boil for 3-4 minutes. Remember koftas are not fried.
• Reduce heat to low; cover the pan and simmer for 8-10 minutes till koftas are done (break one kofta and check from inside).
• Add garam masala and crushed kasuri methi; and continue to cook, uncovered, till all the water is evaporated and kofta masala is dry ‘bhuna’ (fried).
• Remove from heat, garnish with chopped coriander leaves and serve with roti.

Do You Know?

The generic term ‘Vegetable Oil’ when used to label a cooking oil product, refers to a blend of a variety of oils, often based on palm, corn, soybean or sunflower oils.

Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth of bacteria that causes food poisoning.

Rasedar Gosht (Goat Meat Gravy)

This is a simple and quick recipe. Fresh goat meat is cooked with spices on slow heat.

Ingredients:

• 1 lb mutton
• 1 large onion finely chopped
• 2 tbsp yogurt (beaten)
• 1 tsp garlic grated
• 1 tsp ginger grated
• 1 tbsp red chili powder
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 2 tsp garam masala
• 2 green chilies finely chopped
• 1 bay leaf
• 1 small stick of cinnamon stick
• Crispy fried onions to garnish
• Green coriander leaves finely chopped for garnishing
• Salt to taste
• 3 tbsp cooking oil

Method:

• Heat ghee/ cooking oil in a heavy bottom pan, add bay leaves and cinnamon, saute until they turn light brown in color.
• Add lamb, onion, ginger, garlic, green chilies, and all dry ingredients along with salt.
• Fry for 8-10 minutes. Add yogurt and fry for 2-3 minutes.
• Cover the pan and simmer on slow heat stirring occasionally. Cook until mutton is tender. Add very little water if required.
• When meat is done add 2-3 cups of water. Mix in 1 tsp of garam masala and boil for 2-3 minutes.
• Garnish with cilantro and crispy fried onions.
• Serve hot with Salad, Vegetable curry and tandoori roti.

Note: Usually goat meat takes less time in cooking but it depends on size of the meat pieces. Thawed meat takes longer time for cooking.

Shalgum Ka Gosht (Lamb with Turnips)

Mutton marinated in spiced yogurt mixture and cooked with turnips (Shalgum).

Ingredients:

• 1 pound Lamb cut into small pieces
• 2 medium turnips peeled and sliced
• 2 medium onions sliced
• ¼ cup yogurt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 Bay Leaf
• 4 Cloves
• 1 tbsp Coriander Powder
• 1 tsp Red chili Powder
• ½ tsp Turmeric Powder
• Salt to taste
• 1 tbsp Garam Masala Powder
• 1 tbsp chopped cilantro leaves
• ¼ cup ghee/cooking oil

Method:

• Mix yogurt, coriander powder, red chili powder, turmeric powder, ginger garlic paste, and salt together. Marinate the lamb in this mixture for 1 hour.
• Heat the oil in a large, wide, and preferably non stick pan over medium flame.
• When hot put in the onions. Stir and fry until the onions are reddish brown color. Remove the onions with slotted spoon, squeezing out and leaving behind as much oil as you can. Keep a little of brown onion slices aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.
• Heat the oil that was left over from frying the onions, again.
• Add bay leaf and cloves to it. After few seconds, add meat pieces without marinade and fry for 5-6 minutes on high heat, stirring every now and then.
• Now add the onion paste and marinade to the meat. Turn the heat down to medium and continue to stir and fry till the oil begins to separate from the meat masala. Sprinkle a little water whenever the masala begins to stick to the pan or burn. Season it with salt to taste.
• Now put in 2-3 cups of water and turnips. Bring the pan to a boil. Turn the heat to medium low and cook covered (At this stage you can transfer meat turnip mixture in a pressure cooker to cook it faster).
• When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover and simmer on low heat for 2-3 minutes.
• Open the cover and garnish with previously fried onions and chopped fresh coriander leaves.
• Serve with hot roti (Indian flat bread).

Do You Know?

Turnips are a member of the cruciferous family, along with broccoli, cauliflower, Brussels sprouts, cabbage etc.

Turnips are extremely rich in folic acid which is necessary for cell growth. Folic acid (folate) is crucial for cell reproduction within a fetus. Pregnant women are often advised to get extra amounts of folic acid. Most dark green vegetables are high in folic acid.

Rogan Josh ( Hot Lamb Curry)

Rogan josh is an aromatic curry dish popular in India. Rogan means clarified butter in Persian, while Josh means hot or passionate. Rogan Josh thus means meat cooked in clarified butter at intense heat. The lovely color of Rogan Josh comes from the Kashmiri dry red chilies used to prepare it. These chilies have 'more bark than bite'! There are several versions of Rogan Josh and this one is tried and tested several times to great success.

Ingredients:

• 1 pound lamb cubed
• ¼ cup yogurt
• Pinch of asafetida
• 1 bay leaves
• 4-5 cloves
• 3-4 cardamom pods
• 1” cinnamon
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 2 tsp garam masala
• 1 tsp Kashmiri red chili powder (available in Indian Grocery Store)
• 1 medium-sized onions finely chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 4 tbsp ghee or clarified butter (cooking oil can also be used)
• Salt to taste
• Chopped coriander leaves to garnish

Method:

• Heat the oil in a large, preferably non-stick pan. When hot, put in asafetida, cinnamon stick, cardamom pods, bay leaves and whole cloves. Fry till they turn slightly darker in color.
• Add lamb pieces; stir and cook uncovered, over high heat for about 5 minutes or until almost all the water released by the meat disappears and the meat browns very lightly. Keep the fried mutton pieces aside in a plate for later use.
• Now put in the onions and fry till they turn golden. Put in the ginger garlic pastes and fry for a minute.
• Then add powdered spices (coriander, cumin, turmeric, Kashmiri chili) and salt. Stir and fry for another minute.
• Stir in the fried meat and juices. Now put in one tbsp of yogurt. Stir and fry for about one minute or until the yogurt is well blended. Add the remaining yogurt, a tbsp at a time, in the same way. Stir and fry for another 3-4 minutes.
• Now add two cups of water. Cook covered on low heat, stirring occasionally, till the mutton is completely done and the oil surfaces.
• Sprinkle the garam masala over the meat.
• Garnish with coriander leaves and serve with plain boiled rice or roti.

Do You Know?

Since ghee (clarified butter) is oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell membrane of the body. It is stated to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart the most benefit.

Lamb Chops

Lamb chops are simmered in a creamy yogurt sauce flavored with garam masala powder.

Ingredients:

• 15 lamb chops
• 1 cup yogurt
• 1 tsp freshly ground pepper
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp green chili paste
• 1 medium onion finely sliced
• 1 tbsp garam masala
• 1 bay leaf
• 3 tbsp ghee
• Salt to taste
• 1 tbsp finely chopped mint leaves
• 1 tbsp finely chopped cilantro leaves
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 4-5 drops of kewra water
• 2-3 green cardamoms powdered
• ½ - 1 cup lamb stock or water

Method:

• Mix yogurt, black pepper powder, ginger garlic paste, green chili paste, and salt together.
• Marinate the lamb in this mixture for 30 minutes.
• Heat ghee in a non-stick pan; add bay leaf, onions and fry till light brown.
• Add the marinated lamb chops with marinade, garam masala, mint leaves, coriander leaves (save some for garnishing) and fry until the oil separates from the mixture.
• Pour in half cup of lamb stock or water, stir and bring to a boil.
• Reduce the flame and simmer chops until the meat is tender. This dish, when cooked, requires the gravy that is enough to coat the meat thickly. If it is not so, cook the chops without lid to reduce the gravy to required consistency.
• When gravy becomes thick, add sour cream and fry for 2-3 minutes. Adjust seasoning if needed. When ghee starts separating out, add rose water, lemon juice and sprinkle green cardamom powder.
• Garnish with chopped coriander and serve as a starter with salad of your choice.

Do You Know?

A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb.

Keema Lobia (Minced Lamb with Black Eyed Beans Curry)

Minced Lamb/Goat cooked with Lobia (Black Eyed Beans) makes a delicious curry; can be enjoyed with Roti or Rice.

Ingredients:

• 1 pound minced Lamb/Goat
• 1 cup Lobia soaked in water for 4-5 hours
• ½ cup yogurt
• 1 tomato finely chopped
• 2 medium onions finely chopped
• 2 tbsp ginger paste
• 1 tbsps garlic paste
• 1 tbsp lemon juice
• 1 tbsp green chilies paste
• 1 tbsp red chili powder
• ½ tsp turmeric powder
• 2 tbsp coriander powder
• ½ tsp cumin powder
• 1 tsp garam masala
• 1 bay leaves
• ½ ” cinnamon stick
• Salt to taste
• 4 tbsps cooking oil
• Ginger juliennes to garnish
• Fresh chopped coriander to garnish

Method:

• Heat 3 tbsp oil in a pan on medium flame and add bay leaf and cinnamon stick; fry till they are light brown.
• Add onion slices and sauté in oil until light brown. Add ginger, garlic, green chili paste and fry for a minute. Now add all dry spices, yogurt and chopped tomatoes. Cook on medium heat until water is almost dried. Add minced meat and dry the water again.
• Add soaked Lobia and 2-3 cups of water (adjust the consistency of gravy according to your choice). Season it with salt.
• Pressure-cook up to three pressure releases or whistles.
• Turn off fire, garnish with ginger juliennes and coriander leaves.
• Serve with salad and hot roti (Indian Flat Bread) or Nan.

Do You Know?
Lobia or Black Eyed Beans are leguminous plants. Legume plants have symbiotic relationship with certain bacteria known as rhizobia found in the root nodules of these plants. With the help of these bacteria, legumes have ability to fix up atmospheric nitrogen. This reduces fertilizer costs for farmers and gardeners who grow legumes, and allows legumes to be used in a crop rotation to replenish soil that has been depleted of nitrogen.

Legume seed and foliage have comparatively higher protein content than non-legume material, probably due to the additional nitrogen that legumes receive through nitrogen-fixation symbiosis. This high protein content makes them desirable crops in agriculture.

Galawati Kebabs (Minced Lamb Kebab)

These delicious kebabs are the mainstay of Awadhi cuisine from Lucknow, Uttar Pradesh (North India). 'Galawati' means 'melt in your mouth'.

The actual recipe is supposed to have more than 100 aromatic spices and high fat content. The secret of making juicy and soft Galawati kebabs is the use of high fat content i.e. about 20% of the fat. High fat also makes it responsive to tenderizers.

In my recipe of the Galawati kebabs less fat and less aromatic spices are used. The minced lamb meat is tenderized by raw Papaya to make kebabs soft. Round patties formed are stir fried over griddle and served with Green Coriander Chutney.

Ingredients:

• 1pound goat/lamb very finely minced
• 2 tbsp raw papaya paste
• 1 large onion in the form of paste
• 1 tbsp ginger paste
• 1 tsp garlic paste
• ½ tsp green chili paste
• 1 tbsp finely chopped mint leaves
• 1 tbsp milk powder
• 4 tbsp butter/ghee
• ½ tsp red chili powder
• ¼ tsp Ground Cloves
• ¼ tsp Ground Cinnamon
• ½ tsp Ground Cardamom
• ½ tsp Black pepper ground
• 1 tsp Kewra water (available in Indian Grocery Stores)
• Pinch mace powder (Javitri)
• 3-4 tbsps Bengal Gram Flour, lightly roasted
• Salt to taste
• 4 tbsps oil/ghee to pan-fry the kebabs

Method:

• Combine ground lamb, papaya, salt and pulverize it in the Food Processor or grind it fine into mincing machine. Keep it aside to marinate for one hour.
• Heat 4 tbsp of ghee/butter in a pan. Add Onion, Green chili, Garlic and Ginger paste. Sauté until moisture is evaporated and the paste is almost brown. Remove it from heat.
• Mix in cloves, cinnamon, cardamoms, red chili, mace and black pepper powder. Add milk powder and Kewra.
• Stir in marinated lamb including the papaya and finely chopped mint leaves.
• Sprinkle roasted Besan over the mixture. Knead well into soft dough. Add more Besan if needed. Let mixture rest for 1 hour in refrigerator.
• Remove the mix from the refrigerator and knead again. Divide the mix in to small portions. Form the balls and press them into round patty like structures.
• Heat the ghee in a heavy-bottomed skillet (on a medium flame) and pan-fry the kebabs until golden on both sides.
• Serve with Mint-coriander chutney and Khasta Paratha.

Do You Know?

Avadh was the birthplace of some of the finest food in the land. The Nawabs of Avadh had always craved the best foods even when old and toothless. This led to the innovation of one of the most celebrated kebabs of the day, the Shahi Gilawat ka Kebab, reputed to be so tender that even a toothless person could eat it without difficulty. It is also said to contain over a hundred aromatic and digestive spices that were supposed to ensure one's continued health and well-being.

Lamb Ribs Kebabs

You can use Lamb ribs or chops (which have very less meat on them) to make kebabs.

Ingredients:

• 10-12 Lamb ribs
• 1 pound Ground Lamb
• 1 tbsp garlic minced
• 1 tbsp ginger minced
• 1 tsp red chili powder
• ½ tsp garam masala
• ½ cup onion finely chopped
• 2-3 green chilies finely chopped
• ¼ cup cilantro leaves finely chopped
• 2 tsp lemon juice
• Salt to taste
• 2 eggs beaten
• 2-4 tbsp roasted Besan
• Cooking oil or ghee for pan frying

Method:

• Mix ground Lamb, minced ginger, garlic, chili powder, garam masala, chopped onion, chopped green chilies, lemon juice and marinate the mixture for 4 to 6 hours at room temperature.
• Put all the ingredients in a food processor and process in pulse mode.
• Combine marinated Lamb mixture with eggs, cilantro leaves, salt and Besan. Knead like dough for Chapati.
• Form oval or round patties about 2-3" long and ½" thick around one end of the Lamb chops or ribs.
• Keep in the refrigerator for about 1 hour.
• Pan-fry Kebabs with Oil or Ghee until brown.
• Serve hot with Chutney / Sauce and Onion rings.

Do You Know?

Ribs of beef, lamb, venison, and pork are a cut of meat. The term ribs usually refer to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs).

They can be roasted, grilled or smoked.

A set of ribs served together (3-4 or more), is known as a rack (such as a rack of ribs).

In American cuisine, ribs usually refer to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauce. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 10-12 hours creates a tender finished product.

Kidney Masala (Lamb Kidney Masala)

It is a simple recipe in which Lamb kidneys are cooked with tomato puree and fried onions. Deghi Mirch gives it a color and freshly ground garam masala gives it aroma.

Ingredients:

• 1 pound Lamb’s kidneys
• 1 Bay Leaves
• 3-4 Cloves
• ½ tsp Caraway seeds
• 1 Brown Cardamom
• 2 medium Onions sliced
• 1 tsp Ginger finely chopped
• 1 tsp Garlic finely chopped
• 1 tsp Green Chilies finely chopped
• 1 tbsp Coriander Powder
• ½ tsp fennel seeds powder
• 1 tsp Deghi Mirch Powder
• ½ tsp Turmeric Powder
• 2 tbsp tomato puree
• Salt to taste
• 1 tbsp Fresh Garam Masala Powder
• 1 tbsp chopped cilantro leaves
• 1 tsp fresh lemon juice (optional)
• 3-4 tbsp ghee

Method:

• Clean, trim, wash Lamb’s kidneys and cut into bite-sized pieces.
• Dip in boiled water for 2 minutes, strain and keep aside.
• Heat oil in a thick-bottomed pan. Add bay leaves, cloves, Caraway seeds, Brown Cardamom and fry for 4-5 seconds. Add sliced onions and sauté till onions turn brown in color.
• Add chopped ginger, chopped garlic and chopped green chilies, coriander powder, Deghi Mirch powder, turmeric powder, fennel powder and tomato puree. Stir well.
• Add kidney pieces and 2-3 tbsp water; cook covered on medium heat till kidney pieces are almost done. You may add some water if needed while cooking.
• Add salt and garam masala powder; cook without lid till all the water is evaporated and kidney masala is dry ‘bhuna’ (fried).
• Garnish with fresh cilantro leaves and lemon juice.
• Serve with Tandoori Roti or Paratha.

Do You Know:

Garam Masala is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

Some common ingredients of garam masala are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon, black & brown & green cardamom, nutmeg, mace, and star anise, coriander seeds. I have mentioned one recipe of garam masala in this blog in the secion-‘Do You Know’.

Garam masala can be used in two forms: the whole and individual spices purchased separately, and the ground mixture made from the spices.

When commercially ground garam masala is used in dishes, it is often added at the end of cooking so that the full aroma is not lost.

Whole garam masala, however, is added with the fat/oil/ghee for a more pungent flavour.

These are heated in oil to release their aroma before being combined with food.

Kaleji Seenkhs (Goat Liver Kebabs)

This simple dish can be made ahead of time and grilled quickly when you're ready to eat. It makes a great appetizer.

Ingredients:

• 20 Fresh Kaleji (Goat Liver) pieces cut into cubes
• 8-10 Raspberries or cherry tomatoes
• 3 medium onions (scale leaves separated and cut into 1" square pieces)
• 3 large capsicum cut into 1” square pieces
• 3-4 medium hard red tomatoes cut into 1”square pieces
• 1 cup yogurt
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tbsp green chili paste
• ½ tsp red chili powder
• ½ tsp turmeric powder
• Salt to taste
• 1 tbsp cooking oil
• 1 tbsp lemon juice

Method:

• Mix the yogurt with the chili powder, turmeric powder, green chili paste, ginger paste, garlic paste and salt. Whisk to get a smooth paste.
• Add the cubes of Kaleji (Liver) to this paste and coat well. Allow marinating for 4-5 hours.
• In a non-stick pan add 1 tbsp of oil and add only marinated Kaleji pieces (without marinade). Cook covered till Kaleji pieces are almost tender.
• On wooden barbecue skewers, alternate cubes of Kaleji with the onion squares, tomato squares and green bell peppers squares in a combination of your choice.
• Use raspberries or cherry tomatoes for the tips of the barbecue skewers.
• Grill on a barbecue or in the oven until the vegetables are soft as per your liking. I like crunchy half cooked vegetables.
• Garnish with lemon juice and serve.

Do You Know?
Animal livers are rich in iron and Vitamin A.
Cod liver oil is commonly used as a dietary supplement.