Hyderabadi lamb curry

 The lamb curry I made today is super delicious and would be great with paratha or Zeera Rice

Hyderabadi lamb curry (Lamb cooked in spicy nutty gravy)

Hyderabadi Lamb Curry

Marinade Ingredients :

1. 1 lb lamb cut into 1 inch cubes
2. 1 teaspoon each of ginger garlic paste, chilli powder, coriander powder, ghee (clarified butter)
3. 1/2 teaspoon each of cumin powder, garam masala powder
4. 1 tablespoon lemon juice
5. 2 tablespoons plain yogurt
6. 1/2-3/4 teaspoon salt
7. 1 tablespoon each of fresh coriander leaves and mint leaves chopped

Ingredients:

1. 2 tablespoons oil

Paste Ingredients :

1. 1 tablespoon oil
2. 1 medium small onion sliced (and fried)
3. 1 tablespoon each of almonds, cashew
4. 2 tablespoon frozen or fresh grated coconut (thawed)
5. 2 garlic cloves
6. 1 inch ginger piece peeled (about an inch thick)

Wash the lamb pieces and marinate it with all the ingredients in the marinade list and set aside for 30-60 minutes.

In a pan heat 1 tablespoon oil and fry the onions till they become dark brown.

Soak the almonds and cashews in 1/2 cup water for 10 minutes.

Grind all the ingredients in the paste ingredients list and set aside

In a pressure cooker heat the oil and add the lamb and fry on high flame for 5 minutes. Stir a couple of times. Close the cooker and cook for 3 whistles. Cut the heat and let all the steam escape. Add the paste and another 1/2 cup water and cook for 10 minutes. if the gravy becomes too thick add some water and stir well.

Serve with paratha or Zeera rice

Eggplant and lamb rice

This week's trip to the Indian store got us some dill weed and I wanted to use it as fast as possible.  I made Dill and Lima Beans Rice and I was planning to make it again and make some lamb side dish to go with it. But then I decided to make some rice with lamb and I followed this Labanese lamb rice recipe to the A...meaning I changed it quite a bit

So...my recipe for today is Eggplant and lamb rice with Dill

Eggplant and lamb rice with Dill

Eggplant and lamb rice with Dill

Ingredients:

1. 1 lb lamb cut into 1 inch pieces
2. 2 tablespoons oil
3. 2 bay leaves
4. 1/2 cup chopped onions
5. 1 medium small American eggplant cut into small cubes (and if possible peel the thick skin)
6. 1 teaspoon ginger garlic paste
7. 1 cup dill weed
8. 2 cups long grain Basmati rice
9. 1 teaspoon each of salt, turmeric, coriander powder
10. 1/2 teaspoon each of chilli powder, cumin powder, garam masala
11. 1 tablespoon fresh squeezed lemon juice
12. 1 teaspoon sambar powder (Optional)

Note: Because I was feeding kids with not so strong teeth I pressure cooked the lamb pieces for 3 whistles with 1/4 cup water and half of the salt and turmeric

In a pan heat the oil and fry the bay leaf for a minute. Add the onions and fry till they start becoming brown. Add the peeled chopped eggplant with all the spices, cover and cook for 10 minutes. Add the ginger garlic paste and fry for a minute. Add the pressure cooked lamb and stir to combine. Add 2 cups of rice and sambar powder if using and stir to combine. Add 3.5 cups of hot water and bring to a boil. Simmer for 20 minutes. Add the dill and lemon juice and stir to combine. Give it a taste test and add more salt if required. 

For serving, spread a tablespoon of plain yogurt on a plate and serve lamb and dill egg plant rice on top of it. And serve with sliced onions

Hara Bhara Gosht

Hara in Hindi means Green. The curry I made today is green lamb curry. It is super delicious and flavorful either with Naan or rice.

Hara Bhara Gosht(Lamb cooked in spicy coriander gravy)

Hara bhara Gosht

Ingredients:

1. 1 lb lamb cut into bite size pieces
2. 1 tablespoon oil
3. 1/2 teaspoon each of cumin powder, coriander powder, garam masala
4. 3/4 teaspoon salt
5. 1 heaped teaspoon ginger garlic paste
6. 1 tablespoon fresh squeezed lemon juice
7. 2 medium large tomatoes chopped fine
8. 1 large onion chopped fine
9. 2 green chillies (Serrano) or 1 Jalapeno 
10. 1 bunch coriander, tougher parts taken off

Marinate the lamb pieces with all the spices and set aside.

Grind the coriander and green chillies with the lemon juice

In a pan heat the oil and fry the onions till they start turning brown. Add ginger garlic paste and fry for a minute. Add the lamb and cover and cook for 10 minutes. Add tomatoes and cover and cook for 10 more minutes. A the coriander paste and stir to combine. Add 1 cup water and cover and simmer for 30 minutes. Check the taste for salt and lemon juice and adjust accordingly. Enjoy

Cuban Dinner

I was looking for shredded meat recipes and I found the recipe I wanted to try. And yum yum yum...the dinner was white rice, Cuban black beans and Cuban shredded lamb

Shreded Lamb (Spiced pan seared shredded lamb)

rice, black beans and shredded lamb

Cuban Shredded Lamb

Ingredients for marinade:

1. 1 lb lamb
2. 1 teaspoon each of salt, cumin powder, coriander powder, garlic powder
3. 1/2 teaspoon paprika
4. 1 tablespoon lemon juice

Ingredients for shredded lamb:

1. 1 tablespoon oil
2. 2 big or 3 medium garlic pods chopped
3. 1 medium small onion sliced
4. 1 bell pepper of your fav color  sliced
5. 1 large tomato sliced

Marinate the meat overnight. Either slow cook the meat until tender or cook in pressure cooker for 6-7 whistles with 1/8 cup water and tomatoes.

Once the meat cools shred it. In a pan heat 1/2 the oil and fry the onions and bell pepper for 2-3. minutes. Drain and set aside. Add the rest of the oil and add the meat and garlic and fry on medium high heat for 5-7 minutes. Mix with the onions and bell pepper and serve

Cuban Black Beans

Ingredients:

1. 1 can black beans washed and drained
2. 1/4 cup each of finely chopped onions, green bell pepper
3. 1 tablespoon oil
4. 2 garlic pods chopped fine
5. 1 chicken bouillon
6. 1/2 teaspoon each of (salt if needed), paprika, cumin powder, coriander powder, oregano
7. 1 teaspoon apple cider vinegar, brown sugar

In a pan heat the oil and fry the onions and bell pepper for few minutes. Add garlic and fry for a minute. Add the rest of the ingredients and 1 cup water and bring to a boil. Simmer for 20 minutes and serve

Palak gosht

I wanted to eat green vegetables or bhaji. My favorite being thota kura with lamb. But these days you can hardly find any leafy vegetables in the indian stores. So I made my second favorite...spinach with lamb. I used a pound of lamb leg with bones. And everyone just gobbled it. Bone in meat seems to be  much more flavorful to me

Palak gosht (spinach and lamb curry)

Palak Gosht

Ingredients

1. 1 can leaf spinach drained
2. 1 lb lamb cut into 1 inch cubes
3. 1 medium tomato chopped fine
4. 1 medium small onion chopped fine
5. 1/2 cup plain yogurt beaten
6. 1 teaspoon ginger garlic paste
7. 1 tablespoon oil
8. 1 teaspoon each of salt, coriander powder
9. 1/2 teaspoon each of turmeric, chilly powder

In a pressure cooker cook the lamb with turmeric wi a little bit of water for 3 whistles.

Grind the spinach end into paste

In a pan heat the oil and fry the onions till they start changing color. Add ginger garlic paste and fry for a minute. Add the tomatoes salt, chilly powder and coriander and cook till the tomatoes turn pulpy. Add spinach stir well and cook for 5 minutes. Add the lamb and beaten yogurt and stir to combine. Simmer for 10 minutes. Serve with rice and rasam or roti

Kadhai Mutton

The other day I got this HUGE chunk of Kosher lamb from Costco. And the meat is great with no bones and less fat but it does seem ridiculously expensive only because it is a big chunk of meat and to spend that much for something at one single time just seems way too much.
                 But anyway, I got it and made four portions out of it and today I wanted to make one of those portions . The dish I made is very amazing. I followed the recipe exactly and it was yummy and spicy. I served it with Jeera or Cumin rice just because I did not have the strength to make Roti or better yet Naan or flat bread 


Kadhai Mutton (Lamb cooked in a spicy gravy)

Kadhai Mutton*

Ingredients:

1. 1 lb lamb or goat preferably with bones cut into small pieces
2. 1 medium red onion 
3. 2 medium tomatoes chopped fine
4. 2 green chillies sliced 
5. 1 teaspoon ginger-garlic paste
6. 1/2 teaspoon cumin
7. 1/2 teaspoon each of salt, red chilly powder, turmeric, coriander powder
8. 1/2 cup plain yogurt beaten
9. 2 tablespoons oil
10. 1 inch cinnamon stick, 2-4 cloves

This recipe is to be make in a WOK which is what a KADHAI means in Hindi. But just to make it a little more quickly I cooked it in a pressure cooker. So its up to you.

Marinate the mutton pieces with ginger-garlic paste, salt, chilly powder, coriander powder and turmeric for atleast 1 hr

Make a paste out of the onions and cumin

In a cooker or kadhai heat the oil and fry the green onions till they change color. Drain and set aside. Add the mutton and fry in the oil for 7-8 minutes. Drain and set aside. Add the onion paste and fry till it starts changing color. Add the tomatoes and stir to combine. Fry for a couple of minutes. Add cinnamon and cloves and everything back to the cooker or kadhai except yogurt. Cover and cook for 10-15 minutes or 2-3 whistles. Let the steam escape and add the beaten yogurt and stir well. Simmer till the gravy thickens to your liking. garnish with cilantro and serve with roti or Zeera Rice

* The photo doesn't do any justice to the yumminess of the curry :(