THREE INDIAN FOOD MEAT RECIPES

( 1 ) MEAT ALMONDS DELIGHT

Ingredients :

½ kg lamb thigh meat

8 ladles clarified butter

6 ladles curd

3 tbsp red chilli powder

1 tbsp garam masala

1 tbsp black pepper

1 tbsp cumin seeds

7 pods cardamom

1 tbsp cloves

1 ½ tbsp salt

4 tbsp garlic paste and ginger paste

4 tbsp sautéed onion paste

7-8 boiled and peeled almonds

Method :

Make deep incisions in the meat pieces. Heat the pan. Then add meat, clarified butter, curd, garam masala, cumin seeds, black pepper, salt, cloves, cardamom, onions to the pan. Mix well.

Cover the pan and cook for 30 minutes. Garnish with almonds. Serve hot with tandoori roti.

2 ) GURDA KALEJI KEEMA

Ingredients :

6-7 pieces kidney and liver

2-3 tbspn desi ghee

4-5 cloves chopped garlic

1 tbsp chopped ginger

1 chopped onion

1 chopped tomato

1 tsp red chilli powder

2-3 cloves

1 cup tomato puree

1 tsp cumin powder

1 tsp coriander powder

200 gms lamb keema ( mince )

2 tsp chopped green chillies

finely sliced ginger

chopped coriander leaves

salt

water

Method :

Cut the kidney and liver into very small pieces and wash them well.

Heat desi ghee, add garlic and ginger. When the mixture turns brown, add onions. When the onions turn golden brown, add chopped tomatoes, salt, red chilli powder and cumin powder. Saute for sometime and remove.

Take desi ghee in a pan and add cloves, garlic and the onion tomato paste. Now add tomato puree, cumin powder, coriander seed powder, lamb keema and chopped green chillies and sauté.

Add the liver, kidneys, salt and then a cup of water. Allow it to simmer. Now add the masala, finely sliced ginger and garnish with chopped coriander leaves. Serve hot.

( 3 ) CASHEW NUTS MEAT CURRY

Ingredients :

½ kg meat

2 tbs desi ghee

4-5 cardamoms

2 sticks cinnamon

1 cup yoghurt

1 large bay leaf

1 cup sliced onions

1 tsp red chilli powder

1 tsp.garlic paste

1 tsp.ginger paste

1 tsp turmeric powder

1 cup yoghurt

1 bowl cashewnuts/almonds/peanuts/melon seeds

2 tsp coriander seeds powder

salt

water

Method :

Heat desi ghee in a pan. Add cardamom, cinnamon and bay leaf broken into small pieces. Once they start spluttering add sliced onions. Cook on low heat. Add garlic garlic paste, ginger paste, lamb pieces and salt.

To the yoghurt add turmeric powder, red chilli and coriander powder and whisk it well. Add this mixture to the lamb. Saute and cook for sometime.

Heat oil in a pan and fry to golden brown the cashewnuts. Cook and blend to a thick paste by adding some water. Add the cashew paste to the cooking mixture and allow it to cook for sometime. Garnish with Cashewnuts. Serve hot.