Adana Kebab

Ingredients:
1lb Lamb Mince with fat
4-5 Garlic Cloves
1 Handful of Parsley
1 Onion
1 tablespoon Paprika
1 tablespoon Cumin Seeds
1 tablespoon Coriander Seeds
1 teaspoon Cinnamon Powder
Salt to taste


METHOD FOR KEBAB
1. Peel and finely chop the cloves
2. Finely chop the parsley
3. Peel and finely chop the onions as fine as you can
4. Place the mince in a bowl
5. Add the garlic, paprika, cumin seeds, coriander seeds, cinnamon powder, salt and mix well with your hands till combined
6. Next add the onions and parsley and again mix well
7. Cover and leave to marinade for at least 1-2 hours.... overnight works best
8. NOTE: Traditionally the meat is placed on a long flat metal skewer and grilled as a long kebab but as I have little children I make smaller elongated oval kebabs
9. Wet your hands and shape the mince in oval elongated kebabs or bind to the skewers if you have them
10. Grill turning occasionally till meat is cooked
11. No need to add any oil as the fat in the mince will keep them nice and moist
12. Remove from grill & add to serving plate

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.

BREAD FARMAAS

Ingredients:

3 french loaves - scoop out the centre. Left with crust only

Make a mixture filling with;

250g cooked mince

250g mashed potato

1 cup steamed mix vegetables

 

Method :

*  Mix together and fill in bread

*  Freeze, then slice

*  Dip in egg then breadcrumbs and freeze again

*  Fry in medium / hot oil

*  To absorb excess oil spread out on carlton roll

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

Lamb Kofta Manchurian

Ingredients:
The Kofta:
450 gms - freshly minced lamb
1 tbsp - ginger, finely chopped
1 tbsp - garlic, finely chopped
2 - green chillies, finely chopped
½ cup - spring onions, finely chopped
2 tbsp - soya sauce
1 tsp - black pepper powder
1 tbsp - vinegar
2 tbsp - flour
2 tbsp - cornflour
½ cup - spring onion leaves
cornflour for dusting
oil for deep frying
salt to taste
The Manchurian Sauce:
2 tbsp - garlic, chopped
3 tbsp - ginger, chopped
3 tbsp - celery, chopped
1 - medium red onion, chopped
½ cup - spring onions, chopped
In a bowl:
2 tbsp - oyster sauce
½ tsp - ajinomotto
1 tbsp - red chilli paste
1 tsp - white pepper powder
1 tbsp - vinegar
1 tsp - sesame seeds
1 tbsp - cornflour, dissolved in � cup water
1 ½ cups - lamb/chicken stock
2 tbsp - oil
2 tbsp - coriander leaves
salt to taste

Method
To make the koftas:

1. Mix all the ingredients for the kofta in a bowl and knead for 2-3 mins.
2. Refrigerate for 30 mins.
3. Shape into walnut sized balls and roll in the cornflour.
4. Heat oil in a wok. Deep fry the koftas till golden brown.
5. Drain and keep aside.

To make the Manchurian sauce:

1. Heat 2 tbsp. of oil in a wok.
2. Add red onions and saut� for 30 seconds.
3. Add ginger and garlic and celery. Saute for another 30 seconds.
4. Now add the chopped spring onions and saut� for further 30 seconds.
5. Add the sesame oil and stir.
6. Add the contents of the bowl.
7. Add stock and when it starts simmering, add the ingredients mixed in the bowl.
8. After 30 seconds, add the koftas.
9. Simmer for 30 seconds and stir in the cornflour solution.
10. Check seasoning and add salt.
11. Add chopped coriander leaves. Serve hot.

Haleem

#ratingval# from #reviews# reviews

Recipe Type: Main

Author: Shama

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

Serves: 4

Ingredients

• 250 gms Mutton.
• 1 cup Wheat soaked overnight, drained, pounded & husked.
• A handful of channa dal(split gram), soaked for 1/2 hour.
• A handful of moong dal(green gram), soaked for 1/2 hour.
• A handful of masoor dal(red lentils), soaked for 1/2 hour.
• 1 tsp coriander powder.2 tsp Ginger-garlic paste.
• 4 tbsp Ghee(clarified milk)
• 1 tsp Chili powder.1/2 tsp turmeric.
• 2 Onions, sliced and fried crisp.
• Salt to taste.

Instructions

1. Heat 6-8 cups of water in a wide-mouthed heavy bottomed vessel.
2. Put in the drained gram, wheat and mutton along with the ginger garlic paste, coriander powder, turmeric, red chili powder and salt when the water starts to boil.
3. Cook over medium fire till the mutton is tender.
4. Then mash the mutton and add the crushed fried onion to this mixture. Heat the clarified milk and pour it over the Haleem.
5. Sprinkle lemon-juice before serving it hot.

Source: EidRecipes.com

Potato and Mince Cutlets

INGREDIENTS
½ kg washed and drained lamb/sheep mince (remove all water from the mince)
2 potatoes bolied in their jackets
salt to taste
crushed green chillies to taste
1 ½ tsp dhania powder
1 tsp jeera powder
½ tsp arad (turmeric)
1 ½ tsp crushed garlic
green dhania and mint

METHOD
Place washed and drained mince in a bowl
Peel the boiled potatoes, cut into pieces and add to mince
Add spices, chillies, garlic and greens to mince
Mix together using a food processor until the mixture is nice and soft
Take small portions of the mixture and form into cutlets
Dip in flour and thereafter egg
Fry on medium heat
Enjoy with chutney/ sauces of your choice.

PLEASE NOTE THAT THESE CUTLETS CANNOT BE FROZEN. BETTER TO MAKE THEM FRESH.

Lamb Karahi

Ingredients:

1kg Lamb cut into small pieces 1 tsp crushed Jeeru
1 tbls Oil 1 tsp red chilli powder, fine
1 tblsp freshly grated garlic 1 tsp crushed chillies
1 tblsp freshly grated ginger 2 tsps crushed coriander seeds
2/3 green chillies sliced ½ tsp turmeric
1 tsp salt or to taste 2 medium onion chopped
4/5 tblsps ghee 1 tblsp tomato paste/puree
Coriander leaves, spring onion to garnish A few cardamom pods, cloves, cinnamon sticks


Method:

1. Marinate the lamb with oil, garlic, ginger, green chillies and salt for about two hours.
2. Sauté onions, cinnamon, cardamom, cloves and cumin seeds in ghee until brown.
3. Stir in chillie powder, crushed chillies, coriander seeds and turmeric and braise for 1 minute.
4. Add meat and braise well, lower the heat and cook till the meat is tender.
5. stir in tomatoes and tomato paste/puree. Simmer for about 10 minutes.
6. Adjust salt to taste.
7. Garnish and serve with rice or Butter Naan

Source: Radio Islam

Lamb Rogan Josh

Ingredients:
600g Lamb cubed
3 tsp ginger and garlic paste
3 Tbsp oil
2 tsp salt
1 tsp turmeric powder
2 tsp dhana
2 tsp ground jeero
2 Tbsp plain yoghurt
1 tsp chilli powder
2 medium onions finely chopped
¾ tin of peeled tomatoes
Fresh coriander to garnish

Method:

Add oil to saucepan on high heat until very hot. Now add in the finely chopped onions and stir fry until pieces soften and become translucent.

Then add the garlic and ginger paste and keep stir – frying fro 3 min to prevent burning until the mixture is golden brown. Add all of the ground spices and keep stirring whilst continuing to fry on high heat.

Then add the lamb and stir into the mixture fry on high heat for 5 min until the meat has fully browned.

Add in tinned tomatoes and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.

Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on high heat to bring to the boil.

Simmer and stir for every 30 min until meat is tender and gravy is thick.

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.

Lamb Boti Kebab

Ingredients:

1kg deboned leg of lamb

1 tsp ginger garlic

1 tsp garlic paste

1 ½ ground green chillies

1 tsp cardamom powder

1 tsp crushed cumin

1 tsp crushed coriander

4 Tbsp fresh green pawpaw, grated

3 Tbsp lemon juice

3 Tbsp oil

Method:

Wash and drain meat

Liquidized all the ingredients and marinate the meat onto skewers, alternating with the red and green peppers.

Cook on a braai, or in a non stick pan or on an electric braai.

Serve with yoghurt raita.

Tangy Tikka Chops

Ingredients:
1 kg lamb chops
30ml crush garlic paste
15ml crushed chillies
5ml whole coriander, crushed
30ml tikka spice

Sauce:
125ml apricot jam
Juice of 1 lemon
30ml Worcester sauce
20ml soy sauce
2 chillies, finely chopped
10ml peri – peri
10ml barbeque spice
Salt and pepper
Chopped dhania leave

Method:

Preheat oven to 200C.
Bring all sauce ingredients together and cook till reduced.
Rub chops with spices. Baste chops with tikka sauce and place in an oven proof dish. Bake in the oven for 20 -30 min, basting the chops after 15 min and turning.

If a saucier meal is desired, double up on the sauce ingredients.

Lamb Seekh Kebabs




Ingredients

1kg lamb mince
1 onion grated and drained
2 tsp garlic paste
2 tsp ground green chillies
1 ½ tsp salt
1 Tbsp ground almonds
1 Tbsp desiccated coconut
1 slice bread soaked in ¼ cup water

4 Tbsp crushed coriander seeds
1 tsp crushed cumin
1 tsp red chillies
1 Tbsp lemon juice
1 Tbsp ghee
¼ cup shallot chopped (onions)
¼ cup mint leaves chopped
¼ cup coriander leaves chopped

2 Tbsp butter
2 Tbsp lemon juice
6 springs mint

Method
Place all the ingredients except the bread in a food processor.
Squeeze out water from the bread and add bread to the mince.
Process mince well.
Add remaining spices ghee and chopped greens and process once more.
Make ping pong size balls and refrigerator overnight.

Thread onto skewers and braai.
Heat butter and lemon juice and add the mint leaves.
Placed cooked seekh in butter mixture and serve.