Jungli Mutton !!!

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Its not a wild goat we are cooking here but this name originally came from state of Rajasthan where the richness and flavour in the dishes are emphasised with loads of whole spices and dry red chillies as this region is deprived of enough vegetables and greenery . I have been to Rajasthan once for a college trip and that was my most hectic and learning experience ever. People are just as great as their culture and heritage and they are more than welcoming, even if you drop in without notice . My roots are from Bikaner and somewhere I connect to this place . Jungli mutton is Rajasthani version of goat meat preparation and often eaten with bajra roti . loads of dry red chilly and garlic make the dish look royal . Do try this at home !

Ingredients : 1 kilogram of goat meat pieces with bone, 1 tablespoon of red chilly and garlic paste , 1 teaspoon of ginger paste, salt to taste, 1 cup yoghurt,1 teaspoon cinnamon powder,1 teaspoon cumin seeds,  1 tablespoon Kashmir red chilly powder, 3 to 4 dry red chillies, 1 cinnamon stick , 2 to 3 large cardamoms, 1 tablespoon sliced garlic , 1 cup sliced onions, 1 bay leaf , ghee or butter for cooking.

Servings : 5 to 6

Method : Marination is a very important factor when cooking mutton . To cook red meat marination for a longer time makes it tender and soft while dish is ready . So first step is to marinate the mutton with garlic and red chilly paste, salt and keep it for half n hour. Again add in yoghurt , cinnamon powder and mix it with thoroughly and keep it in refrigerator all covered up for minimum 2 hours . Once marinated take the mutton out and heat a pressure cooker . Add in ghee and let it warm up a bit , Once Ghee is fuming hot add in dry red chillies whole ,bay leaf,  cumin seed, sliced garlic , large cardamoms, and cinnamon stick . Sauté it once garlic slices are golden and add in onion slices. Sauté it until onions are transparent and reduced half in quantity. Now add in mutton and cook for 20 minutes on high flame . after this add Kashmir red chilly powder and salt to taste and cook for another 25 minutes. Once the meat starts separating the fat and oil and mutton quantity reduces to half and colour changes to rich dark red colour its ready for pressure cooking now. Please do not think mutton is done yet to have a perfect goat meat dish we need to soften the meat by pressure cooking. add in 2 cups of water and pressure cook on high flame for 2 whistles and on low for 3 whistles. Mutton is ready and tender within to eat. Serve hot with any sort of bread or pulao . .

Lababdar Murg !!!

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Chicken has no flavour of its own and that’s what makes it a perfect protein to try on different flavours. It just takes in any flavour so well and coming out different and yum ….always. I love Chicken and love experimenting new recipes with it. My latest addition to experimental extravaganza is  Lababdar Murg. A rich creamy gravy ..with loads of whole spices and subtle flavour of garlic and ginger makes it tempting. This dish is quick and easy to make…all you need is chicken in your fridge rest of the ingredients are always available.

Ingredients : 500 g of chicken pieces (with Bone), 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon fresh lemon juice, 2 teaspoons black pepper powder, 1 cup fresh yoghurt, 1 teaspoon cardamom powder, Salt to taste, 2 to 3 cloves, 2 to 3 green cardamom, 1 cinnamon , few black peppercorns,1 cup onion paste,1 teaspoon fenugreek powder(kasuri methi),  1 cup of fresh cream , 1 cup of milk, Oil for cooking, 1 teaspoon garam masala.

Servings : 4

Method :  To marinate chicken add in yoghurt , ginger and garlic paste, salt , 1 teaspoon black pepper powder, lemon juice, cardamom powder into the bowl of raw chicken and keep it aside for an hour.

Once marinated, heat oil in pan (You may use ghee or butter too ) and stir in all the whole spices and sauté for a minute in low flame. Add in onion paste into the pan and saute until it separates oil. Add in salt , 1/2 a tespoon garam masala and marinateed chicken. saute the chicken on high flame for 2 minutes and then cook it for more 10 minutes on low flame covering the pan with a lid. Once the chicken is tender add in fresh cream and black pepper powder, Milk and fenugreek powder. cook it with lid open for about 3 to 4 minutes until the gravy becomes thick and lustrous. Add in garam masala and keep it off the flame covered. Garnish it with green chillies and serve hot. This chicken is rich in taste and mild in hotness.