mutton recipes

DUM GHOSH::

Ingred:1/2 kg mutton, (pasanda) boneless.,3” ginger pcs, 15 garlic, 8 /10 green chillis, 10 peppercorns, 4/5 pcs cinnamon ,5/6 cardomoms, 1 ½ tsp whole jeera, 2 large onions, salt to taste,,1 tsp turmeric , ½ tsp redchilli, 1 tbsp broken cashew,

9grind to paste,),1/2 cup milk.1/2 tsp garam masala.

Method:wash meat , add onion ,ground masala, whole masala, jeera, turmeric, water salt n oil and pressure cook for 15 mins, fry cashew paste and add to the meat ,add chilli powder, stir well, add milk,and cook for sometimes.keep gravy as per your requirement. Sprinkle garam masala  n serv hot.

PAYA

Ingred:6 trortters, 2/3 onions barista, 1 tbsp each of ginger and garlic paste, ½ tbsp green chillis, ½ tsp haldi, 1 tsp dhania jeera powder,1 tsp or more red chilli powder,1/4 tuvar dal,or chana dal, 2 or 3 lime, 4 cloves, 8 peppercorns,4 elachi,and few pcs tej .

Method:clean and scrub trotter s with salt and flour, remove fine hair, place in cooker 6 cups water, 1 chopped onion, ginger garlic masala, haldi dhania jeera n salt.cook for 45 min to 1 hour,now add pounded barista and stir well .in a pot heat oil /ghee and add 1tbsp pounded garlic , 1tsp jeera , and red chilli powder, .let it simmer for ½ hour n serv with lime n tandoori roti.

Variation:6 trotter salt, and 1 pc grounde ginger ,12 cloves garlic, , 6 green chillis, in500ml water, ½ tsp heated and powdered saffron.6 tbsp malai or cream, 15 grounded cashew 3 tbsp poil,1 tsp whole mixed spicescloves ,cinnamon, peppercorns.3 bay leaves, 1 tsp grounded chillis.

Method: heat oil fry bay leaves, n whole spices,till brown , add chillis, fry for a min,add trotters with stock .bring toboil.add saffron, cream, n cashew . add milk n water    to make soup.