Redmeat dishes

In the food processor, coarsely chop onion, garlic and ginger. Add the keema and all the other ingredients and process till the mixture is coarse but not lumpy. Empty in a bowl and with oiled hands. Form sheesh kababs (in the shape of a sausage) and put onto bamboo skewers and shape them so that all the kababs look smooth. Put them on a foil lined baking sheets. Pre heat broiler and when hot, put the baking sheets under the broiler and let it broil for about 5-10 minutes till brown on on side. Remove sheets from the broiler and quickly change over sides with tongs and broil till brown and done. Remove as you dont want them to get tough. Serve on a platter of onions and quartered lemons with a bowl of coriander chutney or ketchup.

Cut the mutton into small pieces and set aside. Take oil in a handi and add the whole spices. When they crackle, add sliced onions and cook till soft. Add ginger garlic paste. Stir for 3 minutes and add red chilli paste and turmeric powder. Add the mutton pieces and fry well till oil leaves the masala. Add beaten curd, roasted cummin powder and salt. Fry for about 15 minutes till the onion seems to blend into the masala. Cover with a lid and dum for 20 minutes on a tawa . Check for tenderness of meat. Serve hot.

Cut lamb into 10-12 pieces add ginger garlic paste, turmeric, chilli powder, daniya powder, salt, garam masala mix it together, and keep it for 1 hour. Cut onions vertically Take a pressure pan add oil, put cloves, bay leaves, jeera, onions, cashews. Fry them until red, and add Marinated lamb to it and fry it for 10- 15 minutes Add rice fry for sometime and add 3 cups of water for two whistles in Medium heat.

Soak dal for two hours Boil keema with chana dal, cinnamon, cloves, cardamoms, pepper and little water till tender Drain off or dry the excess water Grind to paste Add eggs, salt, chilly powder and ground masala Cut onion, green chilly and mint very fine. Mix in salt and lime juice Take a little keema paste. Put 1/2 tsp. Stuffing. Make small flatten balls Fry till brown After frying put a thin layer of cream in an ovenproof dish. Arrange the kababs. Cover with remaining cream and bake oven for 15 Mts. Serve the dish with Chutney.

Mix the minced meat with all the ingredients, except the cream and dry fruit. Shape the mixture into round balls, stuff them with the mixture of cream and dry fruit, arrange ina baking tray lined with grease proof paper and bake for 10 to 15 minutes.Or skewer them and roast it till done. Serve hot.

Wash the mince. Put in a strainer and gently press to drain out all the water. Put the mince in a bowl. Add all the ingredients. Mix and knead well. Take a pressure pan. Oil it's bottom well. Take a heaped tblspn. of mince in the palm of your hand and bind the mince tightly into balls, squeezing out any excess liquid. Make balls a little big as mince tends to shrink after cooking Add a glassful of water to the oiled pan. Let the water boil well In the boiling water place the balls lightly. After all the balls are put in, let them cook on high flame for 1 min. Lower the gas to simmer and cook the balls. Cover the pan. When the balls are cooked and all the liquid dries up. Pour the oil and fry the balls till golden brown.

Roast peppercorns, cardamoms, cloves, cinnamon, poppy seeds, coriander seeds, cummin seeds and red chillies and grind to a fine powder. Fry green chillies and onions with a little ghee and grind them along with half cup coriander leaves, mint leaves and powdered spices, to a fine paste. Heat ghee in a pan. Add mutton pieces and fry for a minute. Add methi leaves and salt and fry for three minutes. Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water. Add curds and mix well. Just before covering the pan, add the tomato and potato pieces. Cook till mutton is done. Uncover the pan and add dry methi leaves. Simmer for few minutes. Serve hot with remaining coriander leaves.

Bring 750 ml. water to boil, add rice, salt and turmeric, cover and cook for 15 mins. till water is absorbed. Heat ghee and fry half onions till brown, remove and keep aside, Fry raisins, pistachios and almonds and add these to the rice. Fry rest of onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and brown on high heat for 5 minutes, add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml. water, stir well, cover and simmer for about 10 minutes. Remove from heat, stir in the curd and simmer for 5 minutes. Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes. Serve with raita.

Wash and soak rice for few hours. Take a bowl soak mutton in curds with onions, ginger garlic paste, cardmomsageera, turmeric, salt, red chilli powder, lemon juice, saffron, green chillies (cut them into small pieces), mint, cilantro leaves soak it for 1to 2hrs. Fry remaining onions till golden brown in oil or ghee, keep aside remaining oil or ghee. Mean while take 3lt. of water in a vessel and boil with hand ful of salt and sagira, cardmom, when the water boils add rice to it and cook the rice only 1/4 done. Take the soaked mutton,now place the rice over the mutton and add the fried onions and saffor and garammasala powder,and pour the oil or ghee over the rice Again place the rice and repeat the same process till all the rice is over . Cover the vessel tightly and cook for about 10 to 15mts on low heat. Serve hot .

Roast the ingredients of ground masala with a few drops of oil and grind into a fine paste. Keep aside. Heat the pressure cooker and add the oil When it is hot add the cut onions and lightly fry till golden colour. Now add the ground masala paste, and all other ingredients and keep stirring till the oil starts seperating from the masala. Now add the mutton and enough water for the meat to cook. Keep the cooker till it gives atleast 8 to 9 whistles. Remove from fire Garnish with corriander leaves.