24
Jan 20

Dal Gost (Mutton with Lentil curry)

‘Dal Gost (Mutton with Lentil curry)’ is delicious, authentic and flavorful Pakistani recipe; this has beautiful aroma and fantastic in taste as it is cooked adopting slow cooking method and takes long time to tenderize. I prepared with Tuhar dal you may use Chana dal or Masoor dal also for the recipe.

Ingredients:

  • Tovar dal/ Tuhar dal/Arhar dal (Pigeon pea lentil): 100 gm
  • Mutton: 400 gm (preferably shank pieces)
  • Onion: 2 no. (Medium size)
  • Tomato: 2 no. (Medium)
  • Garlic cloves: 6-8 no.
  • Bay leaves: 2 no.
  • Cumin: 1 teaspoon
  • Black cardamom: 1 no.
  • Green cardamom: 2-3 no.
  • Cloves: 4 no.
  • Cinnamon; 2” piece
  • Star anise: 1 no.
  • Cumin seed: ½ teaspoon
  • Mustard oil: 4-5 table spoon
  • Garlic leaves: (optional)
  • Coriander leaves: 20 gm.
  • Turmeric powder: 1 teaspoon
  • Garam masala powder: 1 teaspoon

 For dry masala:

  • Chili: 3-4 no.
  • Coriander: 1 tablespoon
  • Cumin: 1 teaspoon
  • Black pepper: 10-12 no.

For wet masala:

  • Ginger: 3” piece
  • Garlic cloves: 6-8 no.
  • Green chili:  (optional)

For Seasoning:

  • Ghee (clarified butter): 2 tablespoon
  • Cumin seed: ½ teaspoon
  • Dry red chili: 2 no.
  • Kasuri Methy: 1 tablespoon
  • Curry leaves: 1 twig

Preparation:

  1. Take a Bhagona (pateela), put 400 ml water, when water starts boiling add washed dal; cook dal on medium flame. When dal gets frothy; remove forth and continue to cook on medium low flame with lid ‘on’ till it is done 90%, put off the flame; ‘Dal’ is ready, keep aside.
  2. Prepare dry masala powder by dry roast each ingredient separately and grind, keep aside.
  3. Prepare wet masala paste by ground ingredients with help of water, keep aside.
  4. Clean and wash mutton, keep aside.
  5. Clean garlic pods, keep aside.
  6. Chop onions into fine slices and tomatoes into small pieces, keep aside.
  7. Deep fry one onion slices into ghee until it gets golden brown in color, keep aside to garnish the ‘Dal Gost’

Method:

  1. Put oil in the cooker. Heat the oil till smoke starts; Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin, fry till garlic become light brown.
  2. Add onion; fry on high flame till onion gets translucent, add mutton, continue to fry on medium low flame till mutton color change (about 6-8 minutes).
  3. Add wet masala paste, salt, turmeric powder and dry masala powder; continue to fry on lower flame with lid on until liquid dried up (stir fry in between to avoid sticking in bottom) it about 3-5 minutes.
  4. Add about one liter of water; continue to cook on high flame until it starts to boil, reduce the flame continue to cook on lower flame for about 2- 2 ½ hours or until mutton is done (this method is called slow cooking).
  5. Add chopped tomatoes stir fry on medium flame till tomatoes gets messy appearance; add Garam masala powder, cooked dal and water for your desire consistency.
  6. Boil and add chopped coriander leaves.
  7. Note: if you do not have time, you may cook in pressure cooker, it will take about 20 minutes to tenderize mutton (use less water)

Seasoning:

  1. Take wok, put ghee in it, add dry red chili, cumin seed, and sputter it for few seconds; put off the flame, add curry leaves and Kasuri Methy. Transfer into prepared dal gost; cover it for couple of minutes.
  2.  It is ready to be served at the time of lunch or dinner, along with chapatti and rice.
  3. Note: Don’t forget to decorate with deep fried onion slices. Serve hot.
Dal Gost (Mutton with Lentil curry)
Ingredients
Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin
Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin
Add onion
add mutton
fry on medium low flame
Cooking dal
Add wet masala paste
Add salt, turmeric powder and dry masala powder
continue to fry on lower flame
Add about one liter of water
continue to cook on high flame until it starts to boil
reduce the flame
Add chopped tomatoes
stir fry on medium flame till tomatoes gets messy appearance
add Garam masala powder, cooked dal
add chopped coriander leaves
add Garam masala powder
add curry leaves and Kasuri Methy
Seasoning
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)

02
Apr 17

Methi saag (Fresh green fenugreek) Mutton

I love to create dishes with ingredients which enhance the nutritional value and also the taste of the dish. This time I prepare the Mutton with Methi saag (Fresh green fenugreek).

Methi saag (Fresh green fenugreek) help to flush out harmful toxins from body at the same time it is full of calcium and magnesium. Mutton is a great source of vitamin 12, which aids to the brain function.

Ingredients:

  • Mutton: 250gm
  • Methi (fenugreek leaves) 100 gm.
  • Onion: 100 gm
  • Tomato: 1 medium
  • Green chili: 2 no.
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Bay leaves: 1 no.
  • Cloves: 4 no.
  • Green cardamom: 2 no.
  • Garam masala powder: ½ teaspoon
  • Garlic flakes: 4-5 no.
  • Ginger: 2”pieces
  • Oil: 2 table spoon
  • Salt: 1 teaspoon (as per taste)
  • Cumin seed: 1 teaspoon
  • Butter 10-15 gm
  • Water: 200ml.

Preparation:

  1. Clean and wash mutton.
  2. Clean garlic flakes.
  3. Cut onion, methi leaf and tomatoes into small pieces.

Method:

  1. Put oil in the cooker. Heat the oil till smoke is coming; Put garlic, bay leaf, cumin seed and cloves, sputter for few seconds.
  2. Add onion and brown on high flame (About 4-5 minutes) add ginger paste and mutton, Reduce to low flame; fry mutton till liquid dries up (about 12-15 minutes).
  3. Add salt, chili powder, coriander powder, turmeric powder and chopped tomato continues to fry for another couple of minutes on high flame, stir continuously otherwise it may burn.
  4. Add water. Close lid and bring to full cooking pressure, reduce to lower heat and cook for7-8 minutes.
  5. Allow cooker to cool, open the cooker; add methi leaves and butter. Stir fry for couple of minutes on high flame till it reaches your desire consistency, add Garam masala powder and chopped coriander leaves.
  6. Transfer into serving plate Serve hot as a starter or with basmati rice or as you wish.

Methi saag (Fresh green fenugreek) Mutton

Methi saag (Fresh green fenugreek) Mutton

Ingredients

Ingredients

Ingredients

Ingredients

Put garlic, bay leaf, cumin seed and cloves

Put garlic, bay leaf, cumin seed and cloves

Put garlic, bay leaf, cumin seed and cloves

Put garlic, bay leaf, cumin seed and cloves

Add onion

Add onion

add ginger paste

add ginger paste

add ginger paste and mutton

add ginger paste and mutton

Add salt

Add salt

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

Add salt, chili powder, coriander powder, turmeric powder

add chopped tomato

add chopped tomato

add chopped tomato

add chopped tomato

Add water

Add water

bring to full cooking pressure

bring to full cooking pressure

add methi leaves

add methi leaves

add methi leaves

add methi leaves

Stir fry for couple of minutes

Stir fry for couple of minutes

add methi leaves and butter

add methi leaves and butter

add methi leaves and butter

add methi leaves and butter

add Garam masala powder

add Garam masala powder

Methi saag (Fresh green fenugreek) Mutton

Methi saag (Fresh green fenugreek) Mutton


22
May 16

Mutton soup (lamb legs/paya soup)

Now a day’s soup is popular all over world, this soup is very special and full of calcium and good for joint pains. My family is great fan of this soup, my grand-mother made this paya soup; she used to serve this soup before meal or as a breakfast and preferred to continue daily for a week or two.

This soup gives strength to bones, cook this soup in traditional way and this is very simple to cook, healthy and tasty with amazing aroma. It takes little longer to cook.

Ingredients:

  • Mutton (leg/paya piece):  2 no. (Approx 200gm)
  • Onion: 50 gm
  • Tomato: 1 small (optional)
  • Turmeric powder: 1 pinch
  • Bay leaf: 1 no.
  • Cloves: 2 no.
  • Garlic flakes: 2 no.
  • Ginger: 2 inch piece
  • Ajawine (carom seeds): ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Black pepper powder: ½ teaspoon
  • Water: 750 ml
  • Butter: 1 teaspoon (optional)

Preparation:

  1. Clean and wash mutton paya (in pieces without skin) with running water.
  2. Clean garlic pods. Cut into pieces.
  3. Cut onion and tomatoes into small pieces.

Method:

  1. Put all ingredients into the pressure cooker, mix well.
  2. Close the lid, bring it to full cooking pressure, Reduce to lower heat and cook for one hour to one hour 15 minutes (depending upon how tender is lamb), Allow cooker to cool.
  3. Stir the soup  like pressing manner for couple of minutes so that all ingredients blends well, boil again and serve hot with spreading little black pepper and butter.

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Ingredients

Ingredients

Ingredients

Ingredients

adding water

adding water

Put all ingredients into the pressure cooker

Put all ingredients into the pressure cooker

Stir the soup like pressing manner

Stir the soup like pressing manner

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

adding black pepper

adding black pepper

adding black pepper

adding black pepper

adding black pepper

adding black pepper

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

 


24
Sep 15

Desi Chula, earthen pot mutton stew

Ingredients:

  • Mutton: 500gm
  • Onion: 200 gm
  • Tomato: 1 medium
  • Red Chili: 10 no.
  • Coriander: 1teaspoon
  • Turmeric powder: 1 teaspoon
  • Bay leaves: 2 no.
  • Cloves: 4 no.
  • Garlic pods: 1 no.
  • Ginger: 4 inch pieces
  • Oil: 4-5 table spoon
  • Salt: 1 tablespoon (as per taste)
  • Cumin seed: 1teaspoon
  • Black pepper: 1 teaspoon
  • Green cardamom: 4 no.
  • Black cardamom: 2 no.
  • Mace: 1 inch pieces
  • Cinnamon: 2 inch pieces
  • Water: 350 ml

For seasoning:

  • Ghee: Two table spoon
  • Cumin seed: Half tea spoon
  • Onion: 1 no. small (cut into small pieces)

Preparation:

  1. Clean and wash mutton.
  2. Clean garlic pods. Cut into pieces.
  3. Cut onion and tomatoes into small pieces.

Method:

  1. Put all ingredients into the earthen pot, mix well.
  2. Close lid, cook it for half an hour on deshi chula.
  3. Reduce to lower heat and cook for one hr (till mutton is done.)

Seasoning:

  1. Take a small fry pan.
  2. Put ghee in it, when smoke begins to come.
  3.  Add cumin seed, sputter it for few seconds.
  4. Add onion, stir it and fry till it become brown.
  5. Spread this seasoning all over cooked mutton.
  6. Add chopped coriander leaves.
  7. Serve hot with steamed basmati rice roti or pulao.

    Deshi Chula, earthen pot mutton stew

    Deshi Chula, earthen pot mutton stew

    Ingredients

    Ingredients

    ingredients into the earthen pot

    ingredients into the earthen pot

    Close lid

    Close lid

    ingredients into the earthen pot

    ingredients into the earthen pot

    Deshi Chula, earthen pot mutton stew with salad

    Deshi Chula, earthen pot mutton stew with salad

    Deshi Chula, earthen pot mutton stew

    Deshi Chula, earthen pot mutton stew

  • Everyone would like to cook this especially on picnic.
  • Recently our family enjoyed a lot.
  • All our family members enjoyed to contribute to keep chula burning under the chikoo tree in a natural environment.
  • Today, our muslims friends celebrate Eid -ul – zuha with  special prayers,greetings and gift.
  • Eid -ul – zuha mubarak!!!

10
Feb 15

Roasted Mutton (Dry Mutton)  

If you have guests coming over and you definitely want to serve them with an unusual delight of succulent and fiery hot delicacy then this is the recipe you must try.

The extra-ordinary characteristic of this dish is that it uses the method of pounding the meat before cooking it. The purpose of pounding meat provides a smooth and even texture to the meat while also making the tissues softer and absorbent.  It helps in tenderizing the tough cuts and the hard muscles and makes it easier to chew and eat.  The uniform thickness that comes through pounding also makes it look better.

Also I have used the pressure cooker to build up the cooking in a less time consuming manner. Ingredients used here are rich and spicy in flavor and this certainly will be a novel pleasure to your taste buds.

Ingredients:

Preparation:

  1. Clean and wash mutton.
  2. Remove bones.( removed bones can be used for mutton soup or stock)
  3.  Slightly pound, the boneless pieces with wooden hammer.
  4. Clean garlic pods.
  5. Cut onion and tomatoes into small pieces.

Method:

  1. Put oil in the pressure cooker.
  2. Heat the oil till smoke is coming.
  3. Put clove, cumin seed and 4 flacks, of garlic, fry till garlic become light brown.
  4. Add onion and brown on high flame. (About 7-10 minutes)
  5. Add chopped tomato, ginger paste, and fry it about 3-5 minutes.
  6. Add mutton, chilly, coriander powder. Reduce to low flame.
  7. Fry mutton till liquid dries up (about half an hour).
  8. Add salt and continue to roast for another 5 minutes.
  9. Add water. Close lid and bring to full cooking pressure.
  10. Reduce to lower heat and cook for10-12 minutes.
  11. Allow cooker to cool.
  12. Place cooker on stove and allow it to dry (if some water is left).
  13. Add Garam masala powder and chopped coriander leaves.
  14. Serve hot with basmati rice or chapatti.

Roasted mutton (dry mutton)

Roasted mutton (dry mutton)

Ingredients

Ingredients

Cut onion and tomatoes into small pieces.

Cut onion and tomatoes into small pieces.

Put clove, cumin seed and 4 flakes, of garlic

Put clove, cumin seed and 4 flakes, of garlic

Add onion

Add onion

Add chopped tomato, ginger paste

Add chopped tomato, ginger paste

Add chopped tomato, ginger paste

Add chopped tomato, ginger paste

Add mutton

Add mutton

Fry mutton till liquid dries up

Fry mutton till liquid dries up

Add mutton, chilly, coriander powder

Add mutton, chilly, coriander powder

Add mutton, chilly, coriander powder

Add mutton, chilly, coriander powder

Fry mutton till liquid dries up

Fry mutton till liquid dries up

Add water

Add water

Add Garam masala powder

Add Garam masala powder

Roasted mutton (dry mutton)

Roasted mutton (dry mutton)

Roasted mutton (dry mutton)

Roasted mutton (dry mutton)

dry mutton

dry mutton

dry mutton

dry mutton

You can serve this as starter.