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Lamb Chops Fried

talat — Thu, 03 Nov 2011 14:46:12 +0000

Preparation time : 30 min. | Serves 2 persons

These lamb chops fried can be prepared with any kind of chops either mutton, beef, etc. The good point is that its method and ingredients are very simple and can be prepared within half an hour. These chops can be served with fries and tartar sauce.

Ingredients:

½ kg mutton/beef/ lamb chops (flattened)
1 tbsp ginger garlic paste
1 tsp salt
¾ tsp meat tenderizer powder
2 tbsp Worcestershire sauce
1 large bread slice (chopped)
¾ tsp black pepper
¾ tsp mustard powder
1 egg
Bread crumbs as required
2 tbsp lemon juice
Oil for deep frying

Procedure:

1. In a mixing bowl combine ginger garlic paste, salt, meat tenderizer, Worcestershire sauce, bread slice, black pepper, mustard powder, egg and lemon juice.
2. Marinate chops with the mixture and then coat chops with bread crumbs.
3. Heat oil for deep frying in a wok and fry chops by covering the lid over low flame till become golden brown from every side.

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Shahi Korma

talat — Tue, 24 Aug 2010 11:29:03 +0000

Preparation time : 2 hrs. (approx.) + 1 hr. Marinating time | Serves 6 persons

This shahi korma is prepared with lamb meat and is less spicy than other korma recipes. This korma can also be prepared with meat of chicken or beef with the same method except preparation time differs according to the cooking time of meat.

Ingredients:

¼ toasted cashews (crushed)
6 garlic cloves (minced)
2 tbsp ginger (minced)
1 kg lamb pieces
¼ cup oil
4-6 cloves
1″ piece cinnamon stick
3 greed cardamoms
2 black cardamoms
2 medium onions (finely chopped)
1 ¼ cup heavy cream
1 tbsp paprika
Salt and pepper (to taste)
2 tsp garam masala

Procedure:

1. Puree cashews with water in blender and mix with garlic and ginger.
2. Marinate the lamb pieces with this mixture and leave for an hour or overnight.
3. Heat oil in a deep pan and toast cloves, cinnamon and cardamoms for just 1-2 min until pleasant smell starts to come.
4. Add onions and sauté for 3-4 min.
5. Now add marinated meat and cook on high heat for just 4-5 min until all the water from meat become dry.
6. Add cream, paprika and seasoning of salt and pepper and mix well. Then add enough water so that thick gravy would form.(approx. 2 cup or more)and simmer for 90 min or until meat becomes tender.
7. After that sprinkle garam masala on top of the gravy and then serve hot with naan.

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Pilau Rice

admin — Mon, 04 Jan 2010 17:21:00 +0000

Preparation time : 60 mins. | Serves 6 persons
This pilau rice recipe is one of a famous rice dish from Pakistani cuisine and is prepared in variety of ways for instance; yellow lentils or chick peas are also used in this this pilaf to increase its taste. It is the original mutton pilaf recipe as only meat is used with very little spices. You may also add nuts and raisins in this recipe according to your taste.

Ingredients:

For Stock:

1 kg mutton pieces (with bones)
1 kg rice
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp funnel seeds
1 tsp coriander seeds
1 tsp cumin seeds

For Pilau:

1 cup yogurt
3 medium size onions (julienne)
2 medium size tomatoes (chopped)
4-6 green chilies
1/4 cup coriander leaves (chopped)
2 tbsp mint leaves (chopped)
1 tbsp cumin seeds
5-6 whole black pepper
2 cumin sticks
3 green cardamoms
1 black cardamom
5 cloves
2 bay leaves
Salt to taste
Water for stock
1/2 cup oil

Procedure:

1. Take a deep sauce pan and put ingredients for stock including mutton pieces, ginger garlic paste and salt. Put 3-4 cups of water so that meat pieces would completely dip under water.
Let the stock to cook on medium heat for 45 mins. or until meat would become completely tender.
2. Meanwhile do rest of the work to prepare pilau, at first fry onions in oil with cinnamon, cloves and cardamoms for 5-8 mins. on high flame until onions become light golden in color.
3. After that add tomatoes and half cup of water and let it cook for 2-4 mins. so that tomatoes would become soft.
4. Make paste of yogurt and green chilies in blender.
5. Add yogurt paste, black pepper, cumin, coriander leaves and mint leaves into the onion tomato mixture and cook it on medium heat for just 2-3 mins.
6. When stock is ready drain all the stock water from the meat using strainer and put meat pieces into the onion tomato mixture. Cook it for further 5 mins. with continuous stirring until all the water would have been dried.
7. Now add rice to the meat gravy and stir it well so that rice grains would completely incorporate with the gravy.
8. After 5 mins. add stock water to the rice in such a way that water level should 1 inch above the rice surface and add salt according to your taste.
9. Cook the rice in stock on high flame by covering the lid for 5-8 mins. When water starts bubbling form every side then stir the rice and turn its side up and down carefully and then remove the pan from heat. Place a flat skillet over the stove and put the rice pan with lid onto this skillet. Keep the flame high for just 2 mins and then reduce it to very slow.
10. After 10 mins check weather the rice is soft or not, if it is done then turn off the flame and if not then sprinkle some water on top surface and cook for just 3 mins. on the same slow heat.

photo source : 1

Fried Chops

admin — Mon, 04 Jan 2010 17:01:00 +0000

Preparation time : 2 hrs. | Serves 8 persons
This fried chops recipe is typical original recipe from Pakistani cuisine. These chops are different in such a way that they are served with some fried cookies called “tikiya” in traditional language, these cookies are prepared with the oil released from chops while cooking so cookies have great flavor of chops inside. Try these different fried chops recipe at home and enjoy true South Asian food.

Ingredients:

For Chops:

1 kg mutton or beef chops
2 tbsp ginger paste
2 tbsp papaya paste
250 gm yogurt
1 tbsp hot mix spice (garam masala)
1 tbsp cumin powder
1 tbsp red pepper powder
1 tsp black pepper
1/2 tsp nutmeg and mace powder
Salt to taste

For Fried Cookies (Tikiya):

1 cup oil (obtained from chops after cooking)
300 gm all purpose flour
1 tsp salt
1 tsp nigella seeds (kalonji)
Water to knead the dough
Oil for deep frying

Procedure:

1. In a deep sauce pan marinate chops with ginger paste, papaya paste, yogurt, hot mix spice, cumin, red pepper, black pepper, nutmeg and mace and salt. Leave it for 30 mins.
2. Now cook the marinated chops on medium low heat for at least an hour until chops become tender. Add water if necessary otherwise meat water is enough.
3. When the meat has been cooked take out its oil from upper surface carefully so that oil may not mix into the meat water. Reserve this oil for making cookies.
4. Now to make cookies mix chop’s oil, salt, nigella seeds into flour until soft crumbs would form. Then knead the dough using water, make sure the would not be soft it should be harder then normal dough.
5. Divide the dough into 3 pieces, take one piece and roll it over a flat surface using rolling pin. Roll it till its thickness become half inch and then using cookie cutter make its round pieces. Similarly make rest of the cookies.
6. Heat oil in a frying pan for deep frying cookies, put cookies in batches and fry a batch for 4-5 mins. until become light golden form both sides.
7. Now put all the cookies into the chops pan and dry its all water by cooking on high flame and then remove the pan from heat.
8. Before serving shallow fry these chops with cookies to just give them brownish color and make crispy. It would take just 4-5 mins.

photo source : 1