Tamatar Gosht#SundayFunday

Tamatar Gosht, literaly means " Meat cooked in lots of tomatoes" in this recipe no onion is used.

There are days, when you just feel like indulging in something delicious and this dish is for that special day! This easy and delicious main course dish that can be made in a jiffy and is a mouth watering option especially if you have sudden guests at home.

Ingredients
½ Kg Mutton In Bones
1/3 Cup Oil
½ Kg Tomatoes- thinly sliced
3 Whole Green Chilies
1 Tablespoon Ginger Garlic paste
1 Teaspoon Salt
1½ Teaspoon Red Chili Powder
¼ Teaspoon Turmeric powder
1 Teaspoon Roasted Cumin powder
1 Teaspoon Cumin Seeds
½ Teaspoon Garam Masala powder
1/3 Cup Chopped Coriander leaves

Method

Heat oil in a pressure cooker add cumin seeds, when they start to crackle then add ginger garlic paste and mutton. Fry for 5 minutes on medium high flame stirring. Then add tomatoes and fry till they are soft, mushy and oil leaves the sides. Add all the spice powder salt, chilly, turmeric, cumin powder, except the garam masala powder, fry well add 1 cup water, cover take one whistle on high flame . Reduce the flame to low, cook till meat until tender for about 15 - 20 minutes. Switch of the flame. 

When the cooker cools, open and check of the mutton is cooked, then again keep frying till you do not see any traces of tomatoes. Then lastly add the garam masala powder, coriander leaves ( reserve little for garnishing) and green chillies give and good stir let it simmer for a minute or two. Switch off the flame.

Serve hot garnished with remaining coriander leaves.
Enjoy this Roti, Sheermal, Naan, Jeera Rice, Biryani, Veg Pulao. 
Labels: Tomato, Mutton, India ,Pakistan, Main course, Sunday Funday

• Feijoada (Goan Beans & Sausage) from Amy's Cooking Adventures
• Gajar Ka Halwa (Carrot Halva) from Culinary Cam
• How to Make Thandai from The Mad Scientist’s Kitchen
• Matar Kulcha from Karen's Kitchen Stories
• Tamatar Gosht from Sneha's Recipe
• Tomato Chutney from Palatable Pastime
• Tomato Sevai (Easy Tomato Vermicelli Recipe) from Cook with Renu
• Vegetarian Samosas from A Day in the Life on the Farm 

Nawabi Mutton Paya Stew#SoupSwappers

Nawabi Mutton Paya Stew is a Keto/Low Carb recipe cooked in creamy nutty gravy to tantalize your taste buds. A very unique recipe to try on your weekends. This is a famous Hyderabadi stew recipe made using mutton/lamb trotters and cooked along with a paste of roasted nuts. This is a super delicious and creamy stew, try it and you will love it!

Serves 7 - 8
Ingredients
To Cook The Paya
6 Mutton Paya/ Lamb trotters
1 Teaspoon Turmeric powder
1 Teaspoon Ginger Garlic paste
1 Teaspoon Salt
2 Cups Water
For The Gravy / Stew
To Fry & Grind To Fine Paste
1 Medium Onion - sliced
30 Whole Cashewnuts
40 Whole Almonds
20 Whole Pistachios
6 Green Chillies
2 Teaspoon Desi Ghee
3/4 Cup Yogurt
Other Ingredients
2 Tablespoons Desi Ghee
½ Teaspoon Shahajeera/Caraway seeds
½ Teaspoon Whole Gree Cardamoms
3 Sticks Cinnamon
2 Cloves
½ Teaspoon Whole Black Peppercorns
1 Tablespoon Ginger Garlic Paste
½ Cup Fresh Cream
½ Teaspoon Garam Masala powder
½ Teaspoon Teaspoon White or Black Pepper powder
Chopped Coriander Leaves to garnish

Method

Rub the paya well with whole wheat flour, rubbing the flour on the skin to remove any hair. Then wash them well in clean in running water 3 - 4 times.
Add the paya to a pressure cooker along with turmeric powder, salt, ginger garlic paste, water, take one whistle on high flame , lower the flame and keep on 25 - 30 minutes or till the trotters turn 90% tender. Once cooked keep aside.

In another pan heat ghee sauté the onions, cashew nuts, almonds, pistachios peeled, green chilies till the onion are translucent, taking care not to brown them or else it will change the color of the stew. Once cooled grind this with the yogurt to a fine paste. Keep this aside. 

In same pan add 2 tablespoons ghee to it add all the whole spices like shahajeera, cardamom, cinnamon sticks, cloves and black peppercorns, sauté for a second. Add ginger garlic paste, sauté till raw smell disappears. Now add the ground paste and sauté till raw smell of nuts disappear. Add the cooked trotters and all the stock cpook for 3 -4 minutes. Then add a cup of water ( or according to the gravy consistency) and salt to taste. Cook till trotters turn tender. When trotters turn tender then open lid and add chopped coriander leaves, fresh cream, garam masala powder and pepper powder mix it wel and cook under low flame covered for 5 minutes, stirring in between.

Nawabi Mutton Paya Stew is ready to serve.

Enjoy it along with pulkas or paratha or rice.
Labels: Stew, Paya, Trotters, Mutton, Soup Swappers, Fresh Cream, Hyderabad, Keto, Low Carb, Healthy, Main course, Indian

For Soup Swappers our theme is Milk & Cream Soup/Stew

• Broccoli Cheese Soup in a Bread Bowl by A Day in the Life on the Farm
• Cream of Tomato Soup from Karen's Kitchen Stories
• Nawabi Mutton Paya Stew from Sneha's Recipe

Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives#EatTheWorld

Traditionally, tajin sfinari bil zaytun is cooked stove top and then baked in an oven, a clay pot is used, which is later transferred to the oven. This colorful, its combination of carrots and green olives has a unusual mix of flavorings, like caraway seeds, lemon juice, cinnamon, harissa paste and parsley.

Tagine in Libya doesn't refer to the distinctive Morrocan cooking vessels, it just means casserole. 

Serves 3 -4
Ingredients  
½ Kg Boneless Lamb / Mutton - cut into 2" cubes
500 Ml Lamb Bone Stock / Chicken Stock or Water
500 Grams Carrots - sliced diagonally into thick pieces
1 Medium Onion- chopped
1 Teaspoon Grated Ginger
1 Stick Cinnamon
1 Teaspoons Caraway Seeds / Shahjeera
Salt & Black Pepper powder - to taste
½ Cup Pitted Green Olives
1 Heaped Teaspoon Harissa - I used homemade Harrisa
For Serving
Olive oil
Juice of one lemon
½ Cup Chopped Parsley

Method

Place the onion, cinnamon and caraway seeds in the pot ( I used my mud pot) with olive oil, and stir on medium heat.

Add the diced lamb, stirring occasionally until it is evenly browned. Add the stock. Cover and leave to cook on a medium heat until the meat is just done, at this point the stock should be reduced to about half the amount (concentrated). Remove the meat from the pot with a slotted spoon and strain the liquid through a sieve (fine enough to catch the caraway seeds). 

Add the meat, stock to same mud pot. Add in the carrots, cover the pot tightly with foil, and place in the oven for about 45 minutes at 200°C. When the carrots and lamb are fork tender, add the harissa and mix it in the sauce. Scatter olives on top and place the pot in the oven for about 10 minutes without a cover. 

When some of the sauce has evaporated and the lamb has browned slightly, remove from the oven. Don't let it dry out!
Stir in the fresh lemon juice over it and drizzle generously with olive oil, then garnish with chopped parsley.

Enjoy warm with bread to soak up the sauce.

Labels: Lamb, Libya, Mutton, Stew, Baked, Carrots, Olives, Main course, Eat the World, Sunday Funday

 

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.
Check out all the wonderful Libyan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Libyan Cheese Dip 

Sneha’s Recipe: Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives 

Palatable Pastime: Maghreb Chicken and Vegetable Stew 

Amy’s Cooking Adventures: Macroona Imbakbaka (Libyan Minestrone)  

Culinary Adventures with Camilla: Mbakbaka (Spicy Libyan Pasta) 

Kitchen Frau: Kufta bin Batinjal (Eggplant Kofta in Tomato Sauce 

Pandemonium Noshery: Sharba Libiya - Libyan Mint and Lamb Soup

Meat Chilly Fry#SundayFunday

My Mother would make this meat chilly fry for us whenever the gravy was over and meat pieces left. We loved this and would wait when meat would be leftover enjoy this chilly fry. 

Ingredients
1 Medium Potato - cut into thin slices
1 - 2 Red Or Green Chilly - slit
¼ Teaspoon Garam masala
¼ Teaspoon Turmeric powder
1 Teaspoon Bottle Masala - can use Red chilly powder
1 Cup Leftover Meat Pieces - Mutton or Beef
1 Large Onion - thinly sliced
1 Tomato - finely chopped
Salt to taste
2  Tablespoons Oil

Method 

In a pan heat oil add sliced onions and sauté till translucent, then add the slit green chillies, potato and turmeric, sauté for a minute, cook on low flame till the potato is nearly done (do not cover the pan or else the onions will soften). Now add tomato, bottle masala and meat fry till the tomato is mushy. Once the tomato is mushy, add the garam masala powder and mix well. 

Sprinkle coriander leaves and Enjoy!!

Labels: Meat, Mutton, Beef, Onion, Tomato, One Pan Dinners, Side Dish, Main course, Sunday Funday

Welcome to another Sunday Funday. Our theme this month is Childhood Favorites. Our host is Stacy from Food Lust People Love. 

• Chili Mac from A Day in the Life on the Farm
• Ham and Mushroom Breakfast Burritos from Making Miracles
• Homemade Lorna Doone Cookies from Culinary Adventures with Camilla
• Homemade Wonder Bread from Karen's Kitchen Stories
• K-Mart Sub Sandwiches from Palatable Pastime
• Kempakki Dosa from Sizzling Tastebuds
• Meat Chilly Fry by Sneha's Recipe
• Meatballs with Mushroom Gravy from Amy's Cooking Adventures
• Mum's Buitoni from Mayuri's Jikoni
• Scratch Spaghetti Os with Meatballs from Food Lust People Love

Green Masala Meat Pulao - Pressure Cooker#MultiCookerMonday

Meat Pulao is an amazing and delicious one pot meal made with boneless meat and rice, here I have used boneless mutton, you can make this with, chicken or boneless beef. It's quick and easy to make, just one pan, pressure cooker.
1 Cup Measurement = 250 Ml Cup

Serves 3 -4

Ingredients
1½ Cups Rice
300 Grams Boneless Mutton - cut into small cubes
½ Teaspoon Ginger Garlic paste
¼ Teaspoon Turmeric powder
1 Onion - finely chopped
3 Tablespoons  Green Masala Paste/Hirva Vatan
1 Teaspoon Shahi Biryani Masala

3 Cups Mutton Stock
Salt to taste
1- 2 Tablespoons Oil
1 Tablespoon Lime juice
Salt to taste
Whole Spices
½ Teaspoon Cumin seeds
1 Bay leaf
1 Big Piece of Cinnamon
2 Green Cardamoms
6 Black Peppercorns
6 Cloves

Method 

Cook the mutton with ginger garlic paste and turmeric powder with 2 cups for water in a pressure cooker.  Take one whistle on high flame then reduce the flame and keep it  for 20 to 25 minutes. When cooked strain the meat and the stock. Keep aside the meat and the stock separately.

Heat oil in the same pressure pan, add all the whole spices, when it starts to crackle, add the onions and sauté till light brown add the green masala paste and fry till oil leaves the sides of the pan. Then add the biryani masala, lime juice and sauté for a minute. Add the mutton and sauté for a minute.
Add the rice and lightly fry it for a minute add salt to taste and the stock (if the stock is less add water). Bring this to a rolling boil, cover the pan and cook for on high flame for 2 whistles. After 2 whistles switch off the flame. Open the cooker when ready to serve. Serve hot with a salad and curds. 

Enjoy !! The taste of this pulao is so delicious and yummy that one would make this very often.

My Notes
You can use chicken or beef to make this pulao.

Labels : Mutton, Pulao, Pressure Cooker, Main course, Rice, One Pot Meal, Multi Cooker Monday

Multicooker Monday - April 2021

• Air Fryer Lamb Chops with Roasted Carrots and Mustard Thyme Sauce from Karen's Kitchen Stories
• Green Masala Meat Pulao - Pressure Cooker from Sneha's Recipe
• Instant Pot Mushroom and Red Wine Sauced Short Ribs from Making Miracles
• Mexican Style Rice (Instant Pot) from Palatable Pastime
• Slow Cooker Sunday Gravy from A Day in the Life on the Farm

Handi Mutton Mughlai#SundayFunday

Made this Handi Mutton for my family get together dinner and it turned out so delicious that they all enjoyed. The next day a little was remaining that was even more delicious. This is yummy dish. 

The mutton is cooked it on slow fire in a mud handi for about 4 hours so the flavors was even more yummy. This is called handi mutton mughlai since this is made in mud handi (which we East Indians call it a treezal).

Try this yummy recipe and enjoy it like we did.. so let's go to the recipe.

Ingredients
1¼ Kg Mutton/Lamb- cut into medium cubes
Grind To Fine Paste
4 Large Onions
12 Green Chilies
4 Tablespoons Ginger Garlic Paste
30 Mint Leaves
8 Tablespoons Coriander Leaves
3 Teaspoons Coriander Powder
2 Teaspoons Cumin powder (roasted & ground)
1 Teaspoon Green Cardamom powder
2 Teaspoons Garam Masala
1 Cup Brown Onion - crushed
4 Tablespoons Ginger - julienne
1 Cup Ghee 
Whisk Together
2 Cups Yogurt
6 Tablespoons Cream
4 Tablespoons Cream Cheese
30 Cashew Nuts - soaked and ground to paste
2 Teaspoons Sugar
1½ Teaspoons Salt

Method
Grind together onion, green chilies, ginger garlic paste, mint, coriander leaves, coriander powder, cumin powder, garam Masala and green cardamom powder. Keep aside.

Heat ghee in a large handi (which we East Indians call it a treezal), on medium low heat, add browned onion with ginger strips sauté for a minute . Add in the ground masala paste and wash the blender with little water, add that water too, fry stirring it after 2 minutes till oil surfaces, will take about 10 minutes ( on medium low flame). 

Now add in the mutton and stir continuously frying on medium high flame 5 minutes. Once the spices coat the mutton, add 4 cups water. Bring this to a rolling boil. Cover and cook on medium low flame, stirring after every two minute, till mutton is ¾ done. Once the mutton is ¾ done then add in the whisked yogurt mixture give this is good mix. Cover and cook and let this simmer on low flame the mutton is tender. Once the mutton is tender switch of the flame and let it rest for 5 minutes, as the handi is hot it will continue to cook.

Garnish with coriander leaves (optional) serve with paratha or chapatti.  

My Notes
Use a wooden spoon for the handi.
Keep the flame low if cooking in a handi.
Keep stirring frequently since it tends to get burnt at the bottom.

Labels: Mutton, Lamb, Main course , Handi, Treezal, Curry, Mughlai Cuisine, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• Handi Mutton Mughlai from Sneha's Recipe
• Lamb Meatballs in Tomato Sauce from A Day in the Life on the Farm
• Lamb Stew from Making Miracles
• Stinging Nettle and Lamb Börek from Culinary Adventures with Camilla
• Stir-fried Mongolian Lamb with Scallions from Karen's Kitchen Stories
• Strawberry Mint Glazed Roasted Rack of Lamb from Food Lust People Love

Moroccan Lamb Soup#Soupswappers

This is a complete meal, with hearty chunks lamb, chickpeas and rice, this Moroccan soup is rich, golden-orange color.

Serves 3
Ingredients
2 Tablespoons Oil
1 Medium Onion - finely chopped
1 Teaspoons Turmeric powder
500 Grams Tender Lamb Meat/Mutton - cut into small cubes
5  - 6 Cups Water
1 Chicken Stock Cube
1/2 Cup Boiled Chickpeas 
1/2 Cup Tomato puree
2  Carrots - diced
2  Stalks Celery - chopped
2 Tablespoons of Flat-leaf parsley - did not add
2 Tablespoons Coriander leaves
2 Tablespoons Rice - washed
Salt to taste
1/2 Teaspoon freshly ground pepper or to taste

Method

Heat oil in a large pan / pot over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes , tomato puree, chickpeas, carrots, celery and rice . Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes, taste for salt and pepper, add if necessary. 

Serve sprinkled with parsley or coriander leaves, if desired. 

Enjoy this one pot meal / soup. 
Labels : Moroccan, International Cuisine, Mutton, Soup, Chickpea, Celery, Soup Swappers, Rice, Healthy
Soup Swappers
Moroccan Soups and Stews
Chicken Tagine Mchermel by Pandemonium Noshery
Harira Soup with Merguez Sausage by Palatable Pastime
Moroccan Apple and Sweet Potato Beef Stew by Making Miracles
Moroccan Bean Soup by Our Good Life
Moroccan Carrot & Ham Soup with Coconut Milk by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Moroccan Lamb, Chickpea, and Lentil Soup (Harira) by Karen's Kitchen Stories
Moroccan Lamb Soup by Sneha's Recipe
Moroccan Lentil Soup by A Day in the Life on the Farm
Moroccan Tomato and Chickpea Soup by Sid's Sea Palm Cooking

Cheesy Mutton Curry

This Cheesy Mutton Curry is so delicious, finger licking, quick and easy to make. I have grated 1/2 a cube of cheese to the gravy, but, you can add more too. If you do not have home malai, then add cooking / single cream. 

Ingredients

To Boil the mutton with
½ kg Mutton
1 Tablespoon Ginger Garlic paste
1 Tablespoon Green Chili Garlic sauce
½ Teaspoon Salt
1 Cup Water 
Other Ingredients  

½ Cup Oil
10 Whole Cashew nuts
½ Cup Yogurt
3 Kashmiri Red Chillies
¼ Teaspoon Nutmeg
2 Tablespoons Cheddar cheese grated
3 Tablespoons Home Malai or  Single Cream 
4 Tablespoons Brown onions - see notes
½ Teaspoon Garam Masala powder
For Garnishing 
2 Tablespoons Coriander leaves chopped
2 Green chilies - slit
Method

Boil / cook the mutton with ginger garlic paste, salt, green chili garlic sauce and water till mutton tender.
In a mixer jar add the cashew nuts and red chillies, pulse it two to three times till the powdered. To this add the yogurt, and brown onions, grind to a fine paste.  

Heat a pan / kadai with oil, add ground paste, , nutmeg, fry till oil surfaces, add the nutmeg powder mutton and stock, bring it to a boil, cover, cook till  it thickens and oil surfaces. Now  add the garam masala powder cream or malai , coriander, green chilies and cheese, cook for 2 to 3 minutes. 

Serve with hot garnished with coriander leaves and enjoy with rotis or paratha.  

My Notes :  

Do not have brown onions, then in oil  fry 2 medium the onions till golden and crisp. Rest of the procedure is same. 

Labels : Cheese, Malai, Mutton, Indian

Fresh Green Garlic Mince Bake#Foodieextravaganza

This is fantastic party pleasers. Make this advance and then reheat and serve.

Ingredients

500 Grams Mutton Mince - handmade
6 Eggs
150 Grams Fresh Green garlic - chopped
1 Teaspoon Heaped Ginger garlic paste
2 Onions - chopped
1.1/4 Teaspoons Heaped Red Chilly Powder
1.1/4 Teaspoons Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Garam Masala powder
1 Teaspoon Salt
Salt to taste
1/3 Cup Oil
2 Tablespoons Ghee / Butter
Bread or Parathas for serving

Method
Chop green garlic and keep aside.

In a pan heat oil fry chopped onion

 Fry till light brown 

now add mince , ginger garlic paste, 

fry well till it changes color from pink to white , 

then add red chili powder,turmeric, salt , coriander powder , garam masala powder , then add 1/2 cup water, fry well cover and cook till the mince is done and there is just a slight moisture in the mince. 

 Transfer this on to baking dish and 

spread the mince evenly 

then on top of spread fresh green garlic evenly, 

Break egg one at a time place them in a line as far as possible so that when baked /done you can cut slices with an egg on each piece. 

Heat ghee in a pan and pour this with a spoon over the eggs, sprinkle a little salt and black pepper powder to taste on the eggs and cover it lightly ( make a loose tent ) with foil and bake it in pre-heated oven for 20 minutes at 180 degrees .

Then remove the foil and broil for 8 to 10 minutes to dry off  any moisture left. Cool it completely and then loosen the sides.  

Cut into slices - each slice should have an egg. arrange them in a serving plate and serve with parathas or make sandwiches. These are yum. 

My Notes

If you are lover of fresh green garlic then increase it more.

If you have a skillet that can be placed the oven then make this in it directly. Since I did not have it transferred it into a baking dish and then baked it. This can be completed on the stove top too.

Can use beef mince, but,  the mince should not be fine / pastey.

Labels :   Baked, Foodie Extravaganza Party, Fresh Green Garlic, Mince, Mutton, Egg, Party pleasers

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Today we're sharing our love of garlic for Foodie Extravaganza hosted by Caroline's Cooking: - see all the tasty recipe ideas below:
Aïgo Bouido (Provençal Garlic Soup) by Culinary Adventures with Camilla
Alcachofas al Ajillo or Garlicky Artichokes by Food Lust People Love
Cuban Cube Steak - Bistec de Palomilla by Caroline's Cooking
Fresh Green Garlic Mince Bake by Sneha's Recipe
Garlic Fried Calamari by Palatable Pastime
Garlic Knots by Karen's Kitchen Stories
Garlic Loaded Tzatziki Sauce by Hardly A Goddess
Garlic Roasted Brussels Sprouts by Jolene's Recipe Journal
Homemade Creamy Garlic Salad Dressing by A Day in the Life on the Farm