Muttabah

Ingredients
500grm Flaky pastry Filling
20ml Sunflower oil
500g Mutton or steak mince
5ml Salt
5ml Crushed dried Red chillies
5ml Ground Dhania
7 spinach leaves shredded
1 large brinjal grated
1 onion grated
250ml grated cheddar cheese
Topping
1 egg well beaten
150ml Milk
Method

1.Heat oil in a frying pan until luke warm.
2.Add mince salt chillies and dhania and cook for 15 minutes.
3.Add spinach, brinjal and onion and cook for a further 10 minutes.
4.Set aside to cool
5.Line an ovenproof dish with pastry.
6.Fill with the cooled mixture and cover with grated cheese.
7.Combine milk and egg well and pour over filling.
8.Bake at 200c for 20/30 minutes or until topping is set and pastry is nice and brown
9.Serve hot with mashed potatoes and salads.

Steak Rolls

Ingredients
3 Potatoes - Mashed
6 cups flour
¾ cup sugar
1 pkt yeast
1 cup milk
3 eggs
1 tsp salt
40 grams butter or margarine

Method

1. Place flour, sugar, salt and yeast in a bowl
2. Add butter to mash potatoes and and then add this to the flour mix
3. Add eggs and milk
4. Add water if necessary to make soft dough and knead very well.
5. Allow to rise till double in size.
6. Knock down and take pieces to make saucer size rounds.
7. Fill with steak filling brush with egg sprinkle sesame seeds and bake. Do not over bake if you want really soft rolls.

Filling
1 kilo steak cut into cubes

Marinate overnight with: Dry red chillies, salt, dry dhana, arid, ginger, red masala, and 3 tsps each of mustard sauce, lemon juice, vinegar and mayonnaise.

Make vagaar with:
1 onion, sliced green chillies, sliced garlic, jeeroo

Then add steak and cook until done.

Add 4 tblsp each of the following :
Tomato sauce, tomato paste,
Lastly add ½ grated tomato

Beef Tikka

Ingredients:
1 kg. cubes of beef
2 tbs. unripe papaya(ground)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tbs. yogurt
1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

Instructions:
Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours, preferably overnight.
Barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan

Serving: 2 to 3 persons

Keema Aloo

Ingredients
½ kg. minced lamb/beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions
Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Chapli Kebab

Ingredients:
1 kg mutton or beef mince
3 green chillies finely chopped
1 bunch chopped coriander
2 table spoon original corn flour
2 spoon coriander seed (half crushed)
salt to taste
1 tea spoon dried pomegranate seed (Anar dana)
1 table spoon of ginger and garlic paste
1 tea spoon red chilli powder
3 diced tomatoes
2 diced onions
1 slightly beaten egg

Method:
Combine all the spices and ingredients along with mince.
Mix them well, make palm size cutlet.
Then take 5 table spoon of oil, pour it on frying pan.
Fry the kebabs on medium or low flame.
Each side of kebab should be cook for 3 to 4 minutes.
Serve the hot kebab with raita or green chutney.