Indian Cooking Recipe : Tawa Shami Kebab

Ingredients :
250 gms lamb, minced
100 gms dal chana (soaked in water)
1½ tbsp oil
khada masala
1 bay leaf
1 stick cinnamon
5 Big cardamom
5-6 small cardamom
10-12 cloves
10-12 black peppercorn (roughly crushed)
5 red chilli, whole
15 garlic cloves
20 gms ginger sliced
20 gms brown onion
2 tsp saffron dissolved
¼ tsp elachi powder
kewara few drops
2 tsp chopped coriander
¼ egg (beaten)
15 gms khoya, grated
2 lemons wedge
oil to shallow fry
700 ml water

Method :
In a pan/cooker, heat 1½ tbsp oil and add khada masala, when it crackles add ginger, garlic, saute for a minute.
Add soaked dal, minced lamb, brown onion, black pepper, red chilli whole, water.
Bring to boil and simmer, keep it covered until the dal is mashed (add more water if required).
When completely dry, remove from fire.
Take bay leaf and a big cardamom. Minced the mixture and add saffron, elaichi powder, kewara, coriander, egg and khoya.
Mix nicely and make small patties.
Shallow fry these patties on tawa and serve with mint chutney & lemon wedge.

Indian Cooking Recipe : Quick Lamb Curry

Ingredients :

1 oz butter
1 tbsp groundnut oil
1 lb cubed lamb
1 medium onion, chopped
1 stick cinnamon, broken in 2
6 green cardamom pods, crushed
1 tsp ground cumin
1 tsp ground ginger
1 tbsp garam masala
1 tsp chili powder

Method :

Melt the butter in a frying pan and add the oil.
When it starts to sizzle fry the lamb until it colors on all sides.
Remove with a draining spoon and set aside.
Add the onion and fry until golden, scraping up any residues.
Add the garlic and fry for another minute.
Add the whole spices and cook for about 2 minutes, then add the ground spices. Cook until fragrant but be careful not to burn.
Return lamb to the pan and add 8 fl oz water or stock. Stir well, reduce heat to medium and simmer gently for 10-15 minutes until the sauce has thickened.
Serve with Indian bread.

Indian Cooking Recipe : Lamb Vindaloo

Ingredients :
For the Lamb marination :
500 gms boneless lamb
4 green chillies (halved)
6 cloves (pounded)
6 elaichi (pounded)
5 gms crushed black peppercorn
5 gms salt
5 gms sugar
100 ml malt vinegar
100 ml groundnut oil
70 gms onion paste
250 gms diced potatoes (deep fried)
1 tbsp chopped coriander
salt to taste
2 Green chillies (jullien)

To be ground into paste :
10 kashmiri red chillies
½ tsp jeera
2 tsp coriander seeds
½ tsp turmeric powder
6 cinnamon sticks
40gms ginger garlic paste
100ml malt vinegar to ground

Method:
Marinate the lamb in Mari nation ingredients and keep refrigerated for 1-2 hours.
Ground all the ingredients using vinegar (100ml.)
Heat oil in pan and add onion paste and cook till golden brown.
Add all paste and cook till the masalas are cooked.
Now add marinated lamb and cook for few minutes.
Add around one litre of water, bring to boil and keep cooking on slow fire till lamb is cooked and gravy reduced a bit.
Finally add fried potato dices and boil until potatoes are fully done.
Add salt as per your taste and put some coriander.
Remove in a serving dish and garnish with chopped coriander and green chilli julliens.

Indian Cooking Recipe : Lamb Chilli Fry

Ingredients :
1 lb. lamb
4 medium sized tomatoes,chopped
4 onions
12 green chillies
4 flakes garlic
1" ginger
1 tsp cumin seeds
A small bunch of Cilantro(Corinader leaves)
Salt to taste
Cooking oil

Method : Cut the meat into small cubes. Slice the onions.
Grind together the green chillies, garlic, ginger, cumin seeds and the cilantro.
Heat some oil and fry the sliced onions till well browned.
Add the ground masala and saute over high fire.
When oil begins to separate, add the meat and salt to taste.
When the meat starts to become tender, add the chopped tomatoes
and some water. Simmer the curry for 10 minutes. Bring it to a boil. Eat when hot.

Indian Cooking Recipe : Kofta Curry

Ingredients :
300 gm minced meat
1 egg
3 slices of bread
2 green chillies (chopped)
1 tsp garam masala powder
salt to taste

For gravy :
1 tsp cumin seeds powder
1 tbsp coriander powder
1 tsp red chilli paste
1 onion (chopped)
2 tomatoes (chopped)
3 tbsp oil
½ cup thick coconut milk

For garnishing :
Coriander leaves (chopped)

Method :
Soak the bread slices in water for a minute and then squeeze out all the water.
Add this to the minced meat together with salt to taste, green chillies and the garam masala powder.
Beat the egg and add this to the mince mixture as well. Mix well.
Divide into different portions and shape into ½" size balls.
Heat the oil in a kadhai and fry the onion till it is translucent.
Add the tomatoes and fry for another 2-3 minutes.
Mix all the spices in half a cup water to form a spice mixture.
Add this spice mixture to the onion and tomatoes. Lower the heat and add 2 cups of water.
Bring the gravy to the boil and slowly add the koftas a few at a time.
Allow the koftas to simmer in the gravy for at least 5-6 minutes or until they are set and cooked.
When the curry is ready, mix in the coconut milk and cook for another minute.
Serve hot garnished with coriander leaves.

Indian Cooking Recipe : Kheema

Ingredients:
1 lb of minced meat
3 tbsp of vegetable oil
3 large onions
1 cup shredded white cabbage
1 cup chopped carrots
1 cup chopped celery stalks and leaves
2 tsp grated ginger
½ tsp grated garlic
1 tsp haldi powder
a few green chilies

Method:
Fry the minced meat in vegetable oil until it is cooked through. Keep aside.
Chop the onions fine and add it to the mince together with cabbage, chopped carrots, celery stalks and leaves, grated ginger, garlic, haldi powder, and a few green chilies.
Mix thoroughly and cook, uncovered, in a preheated oven on gas mark 4 for 45 minutes. Remove from the oven.
Garnish with chopped coriander leaves and serve hot with relishes.

Indian Cooking Recipe : Fried Meat Balls Ingredients: ½ kg mince meat 1 tsp red chilli powder ½ tsp haldi powder ½ tsp coriander powder 1 tsp garam masala 1 cup fried channa 2 bunches coriander leaves ¼ coconut Salt to taste Oil for frying Method: Grind the red chilli powder, haldi powder, coriander leaves, coriander powder, garam masala, coconut and the fried channa in a mixer to make a fine paste. To this mixture add the meat and mix it well. On medium heat, add the meatballs in a non stick pan with some water. Coook till all the water dries up. Fry the meat balls in oil on medium heat till it turns golden brown. Ready to serve hot.