beans gosht(lamb and beans)

Beans ki phalli gosht is the typical hyderabadi name for this dish.The procedure to cook is quite easy and very much similar to cabbage gosht.
Ingredients:
Beans cut finely- 1 lbs
onion small chopped
red chilli powder 2 tsp
turmeric powder 1/2 tsp
salt
lamb meat 1 lbs
oil 2tbsp
ginger/garlic paste 1 tsp
coriander and green chillies.

Method:
heat oil in a pressure cooker add chopped onions,ginger garlic paste, redchilli powder,turmeric powder lamb enough water(2 cups) and pressure cook till meat it is tender.
when the meat is done add cut beans and fry it(bhunao) add little water(one and half cup)and cook for sometime(6-7 minutes) finally add coriander leaves and green chillies and cook on low flame for next 5 minutes(until all water is evaporated).
beans gosht tastes more good with chappati.

Milad Un Nabi Mubarak!

I wish a very happy Milad Eid to all my blog friends!

Prophet Muhammed(Peace Be Upon Him) was born on 12th of 3rd month of Islamic Calender which happens to be today.He is the last messenger of God and the seal of the prophets.

"Paradise lies at the feet of thy mother" - Prophet Muhammed(P.B.U.H)

"God is Not merciful to him who is Not so to humankind. He who is not kind to God's creation and to his own children,God will not be kind to him.-Prophet Muhammed(P.B.U.H)

Cabbage Gosht (lamb and cabbage)

Iam on my same routine of thinking what to cook for lunch.... and after reading an article about cabbage;:its Consumption is known to reduce the risk of a number of cancers, especially lung, colon, breast, ovarian and bladder cancer and it also has high vitamin C content.I decided to cook cabbage gosht though Iam not a big fan of Cabbage.



Ingredients:
Cabbage(medium size) -shredded
onion small chopped
red chilli power 2 tsp
turmeric powder 1/2 tsp
salt
lamb meat 1 lbs
oil 2tbsp
ginger/garlic paste 2tsp
coriander and green chillies.

Method:
heat oil in a pressure cooker add chopped onions,ginger garlic paste, redchilli powder,turmeric powder lamb enough water and pressure cook till meat it is tender.
when the meat is done add shredded cabbage and fry it(bhunao) add little water(one cup)and cook for sometime(6-7 minutes) finally add coriander leaves and green chillies and cook on low flame for next 5 minutes
cabbage gosht is ready for serving! It goes best with chappati or in combination of khatti daal and rice.

Shami kabab

Shami Kabab
Shami kabab, the most popular dish of India, I read it in wikipedia that this dish was brought by Moguls to India and Moguls employed some of the finest cooks of the world to serve royal kitchen,some of them were from Syria so the name shami kabab was given to this dish of lamb.(syria is also called as sham in Urdu and Persian languages)
Quite interesting! .. now I have self employed myself in Mammuskitchen (definitely royal!)to make this dish...
Here goes the recipe for this royal dish:

Ingredients:
2 lb lamb/goat/beef boneless meat.
1 cup chana dal(yellow split chickpeas)
5-6 garlic cloves
3 tsp red chilli powder
1/2tsp tumeric powder
salt according to taste
cloves 4
kabab chinni 5-6(dry roast them first);-optional
whole Black pepper 4-6
shazeera(caraway seeds) 1 tsp
cinnamon 1 small stick
bunch of mint leaves, coriander.
green chillies. 4-6
lemon juice 1 tbsp.
garam masala powder: 2tsp( cloves-4+cardamom5-6+cinnamon 2 small sticks+shazeera 2 tsp,grounded to powder)



Method:
Boil or pressure cook meat with all the ingredients except the garam masala powder.
remove from fire. (if u find any gravy cook till all the water evaporates)
let it cool for sometime. Add the garam masala powder, lemon juice and grind the mixture.



Make diamond shaped kababs(or any shape)from the mixture and shallow fry on a non stick pan.


Points to remember:
*Do not put extra water than required for boiling the meat,more water makes the paste too loose and it becomes it difficult to make the diamond shape shamis.
*reduce the spices if u want less spicy.

What I like more about this is dish is that it can be stored for a very long time if refrigerated.
You can remove it from fridge and shallow fry them and they will be as fresh as just cooked.

Tala hua gosht(fried lamb)

My post today would be recipe of tala hua gosht( fried lamb)as asked by my blog friends.
My recipe is simple and you can add variations to this recipe.This dish is on the favourite list of any non veggie hyderabadi. Its just delicious.

Ingredients:
1 lb lamb.
1 small onion chopped.
2 tsp ginger/garlic paste.
2 tsp red chilli powder.
2 tbsp cooking oil.
1 tsp lemon juice
salt to taste
Green Masala.
3-4 green chillies.
few coriander leaves(2-4 strands)
few mint leaves.(2 strands)

method:
Take a pressure cooker put all the ingredients except the green Masala add enough water and pressure cook till the meat is tender.Remove the lid of the pressure cooker cook and stir it for sometime , add little water( just 1/4 cup water) , finely chopped green masala and again cook and fry for sometime.(depending upon the consistency u want of the curry)
remove from fire serve it in a dish and put some lemon juice on it.

Lal gosht(red lamb meat):
You add more red chilli powder and skip the green masala part and fry .
Hara gosht(green lamb meat):
you have to add whole lot of green chillies instead of the red chili powder and more of coriander leaves and mint leaves to lamb before pressure cooking it.
Some people add Garam masala powder in this curry but I don't prefer it.