1 kg mutton
1/2 kg basmati rice, soaked for 30 minutes
1 tsp garam masala powder
1 tbsp ginger-garlic paste
2 cups curds
1/2 cup cashewnuts (about 100 gms)
4 tsp chili powder
1 big onion, sliced
1 tsp black pepper powder
a 3 inch cinnamon stick
1 cup of mint leaves, chopped
2 tomatoes chopped
1 cup coriander leaves, chopped
1 cup milk
Few strands of saffron
6 tbsp oil
1 tsp ghee
- Marinate the meat with curd, garam masala, and ginger-garlic paste for 2 hours.
- Soak the saffron strands in 1 cup of warm milk and keep aside.
- Fry the onions to a crisp golden brown.
- Fry cashews to a golden color and keep aside.
- In a bowl, mix the coriander leaves, mint leaves, and the fried onions.
- Heat oil in a vessel and fry the cinnamon and bayleaf.
- Add pepper powder and chilli powder along with the tomatoes. Add marinated meat and about 4 tsp of salt and mix well.
- Cook till completely dry and the meat is done, on a medium to low fire. Keep stirring occasionally so that it does not stick to the vessel.
- Heat about 1 liter of water in a separate vessel. When the water starts to boil, add the rice and 1 tsp of salt and cook till the rice is half done. Drain the rice.
- Grease a heavy-bottomed dish with ghee and add a layer of rice, then, add a layer of the meat mixture, and then a layer of the mint-coriander-onion mix. Repeat the layers and end with a layer of rice on top. Add the milk on top and cook on low flame for about 25 minutes or till the rice is completely done. Serve hot with raita
2 lbs. mutton, cut into thin slices (pork can also be used)
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 teaspoon cumin seeds, roasted
1 teaspoon turmeric
1 tablespoon chili paste
1 tablespoon tomato paste
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons cooking oil
2 cups onion slices
2 cups red bell pepper slices
Salt and Pepper
In a blender, process garlic, ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy sauce, sesame oil and salt into a smooth paste. In a large bowl, pour the spice mixture over the mutton pieces. Add onion and bell pepper slices, and oil; mix well, cover, and let marinate for at least four hours.
Preheat grill. Place marinated mutton pieces with vegetables on the grill; cook, frequently turning until mutton slices are tender. Take the cooked sekuwa off the grill. To serve, arrange the mutton bbq on the bed of rice pilaf, supplemented with green chilli pickle.
pic: everestkitchen Recipe source: nepalicooking
500 gms Mutton (Chopped into cubes)
200 gm Potato (Chopped into cubes) – OPTIONAL
4 Green Chilly
2 Tomatoes (chopped)
3 Big Onions (Chopped )
2 Red Chili (Dry)
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoon Red Chili Powder
1 Teaspoon Cumin Powder
1 Teaspoon Black Paper Powder
1 Teaspoon Garam Masala Powder
200 gms Curd
Salt to taste.
Coriander leaves (finely chopped)
2 Black Cardamoms
4 small green Cardamoms
A Stick Of Cinnamon
3-4 Bay LeafAbout 100 – 150 Ml Mustard Oil.
Clean the Mutton pieces properly and put in a bowl. Add Turmeric powder,little Salt,30 ml Musturd Oil, lime juice and curd. Mix all along with Mutton properly. Keep it covered by thin plastic foil and keep it refrigerator for 1-2 Hours.Preparation Process:
Take a pan and put 100 ml mustard oil. Once heated, fry the potato cubes to medium and keep it aside. On the same oil add the finely chopped onion and green chilly, red chili dry. Steer it for some time, once onion becomes little brown add Turmeric powder,Coriander Powder,Cumin Powder, Ginger & Garlic paste and tomatoes. Add a bit salt and steer it well. You can also add little bit of water on same to prevent spices from getting burned. Now cover the lid & cook it for 5 minutes. You can observed if oil is separating out from spices, which mean spices are cooked properly. Now add garam masala, whole spices & cook the spices for 2 minutes. Now you can add the Mutton pieces and mix it well with all the spices in medium flame. Add the fried potato cubes and steer it well.Keep it cooking for 15-20 mins in medium flame & you need to keep it steering so that it won’t get burned out. Once the Mutton is tenderly cooked, add black paper to it and steer it well. Mutton curry should be all done if next 10 minutes of cooking on low flame.Switch off the flame and take out the Mutton Curry in a bowl. Add finely chopped Coriander leaves to garnish it.