Cabbage with lamb and Rasam

Today is sunday evening and we are all kinda full. But still I need to make dinner. So I asked my dear hubby what he wants to eat. He said he wants RASAM. Can you believe it. Can you just eat rice with rasam. So I made Cabbage with lamb and I was craving some chinese so I also made some sweet and sour mushroom.
              In India people who eat meat also do not eat it as much as people eat here in the US of A. People eat more vegetables there and making only meat dishes is once or twice a week maximum. Other days meat is added to ingredients mainly vegetables and let me tell you a little bit of meat definitely enhances the whole dishes's flavor.

Cabbage with Lamb (Pieces of lamb are cooked along with shredded cabbage)

Gobi Gosht

Ingredients:

1. 1 medium sized cabbage shredded
2. 1/2 lb lamb cut into cubes
3. 1/2 teaspoon ginger-garlic paste, salt, chilly powder, turmeric
4. 2 tablespoons oil
5. 1/2-1 cup of sliced onions
6. 2 green chillies

In a pressure cooker add the oil and fry the onions till they start changing color. Add ginger-garlic paste and fry for a couple of minutes. Add the lamb pieces and fry for 5 minutes. Add all the other ingredients except cabbage and 1/2 cup of water and close the cooker and cook for 2 whistles. Let all the steam escape, open the cooker and add the cabbage to it and cover and cook for 1 whistle. Let the steam escape, open the cooker and simmer till all the excess water evaporates. Garnish with cilantro and enjoy with hot rice and RASAM

Haleem

Its been raining for 3 continous days here in my city. And its been predicted it will continue so for atleast the next couple of days. So you know...when it is cold you want something warm and conforting. I didn't wanted to make any soups. Hence I made the best warm and kind of soupy thing...Haleem. My mom used to make it this way. You may not like it but there are a million versions of the same thing. You go ahead search for the version you might like and make it. But my mom's version was easy and yummy :)

Haleem (Lentils and lamb meat cooked along with cracked wheat)

Ingredients:

1. 1 lb boneless lamb cut into small cubes (can be substituted with ground lamb)
2. 4 tablespoons of oil divided
3. 1/4 cup each of toor dal, masoor dal, moong dal, lentils
4. 2 cups of cracked wheat
5. 1/4 teaspoon garam masala
6. 1 teaspoon each of ginger-garlic paste, salt
7. 1/2 teaspoon each of red chilly powder, coriander powder, cumin powder
8. 1 big onion sliced thin
9. 1/2 cup chopped cilantro
10. 1 tablespoon finely chopped ginger
11. 1 tablespoon plain yougurt (optional)

Soak all the dal in 2 cups of water for 20-30 minutes. Marinate the meat with all the spices and yougurt if using. In a pressure cooker heat 1 tablespoon of oil and fry about 1/4 cup of onions till golden brown. Add ginger-garlic paste and fry for a couple of minutes. Add meat fry for 5 minutes cover and cook with  a cup of water for 3 whistles. Let the steam escape, open the cooker and add the lentils (drained) and 4 cups of water, cover and cook for 5 whistles. In the mean time fry the onions until crisp in the remaining oil, drain and set aside. Let all the steam escape, open the cooker, stir to combine. Ladel in a bowl, top with crisp onions and chopped cilanro and chopped ginger. Serve hot. Yummy in your tummy

PS: No cilantro in the photo cause I ran out of it and it was too rainy to go out and get some :D