RSS

Tag Archives: Lamb and mutton

Lamb With Bean Salad Recipe

tuscan white bean salad

Image by elana's pantry via Flickr

Ingredients (serves 4)

1 small brown onion, roughly sliced
1 garlic clove, roughly diced
1 bunch English spinach
400g can Cannellini Beans, rinsed, drained
60g reduced-fat feta, crumbled
4 lamb leg steaks, excess fat trimmed
Olive oil spray
salt & pepper to season
*optional lemon juice to add to salad

ENJOY!

~ Nicko

 
4 Comments

Posted by on March 12, 2011 in Lamb, Nicko's Kitchen

 

Tags: , , , , , , , , , , ,

Awhadi Mutton Biryani Recipe

based on :Image:Lamb-Cuts-Brit.png also used s...

Image via Wikipedia

Different in cooking style from the regular biryani, this recipe uses cooked meat. The taste also differs as this biryani is more moist and delicately flavoured than regular biryani. as all Indian dishes, the long list of ingredients may make it look tedious. But the trick is in gathering all things in one place and then merely assembling it all together. Prep is important!!

INGREDIENTS

  • 1/2 kg mutton
  • 1/2 kg basmati rice
  • 100 gm butter
  • 100 ml cream
  • few strands saffron

MARINADE:

  • 3 fried onions, ground to a paste
  • handful coriander leaves
  • 3 tbsp ginger-garlic paste
  • 300 gms yogurt
  • 1 tsp red chilli pd
  • 1 tsp turmeric pd
  • salt to tast

For rice:

  • 1 tsp clarified butter
  • 1 bayleaf
  • 2 cloves
  • 3 black cardamom
  • 1/2 inch cinnamon
  • 10-15 mint leaves

For mutton:

  • 1 black cardamom
  • 1 green cardamom
  • 1 1/2 inch cinnamon
  • 1 bayleaf
  • 3 cloves
  • 1/2 tsp cumin
  • 1 tsp ginger garlic paste
  • 1 tsp coriander pd
  • 2 pinches nutmeg pd
  • 2 pinches mace pd
  • 1/2 tsp cardamom pd
  • 2 handfuls fresh mint

METHOD

  1. Marinate mutton overnight or at least 3 hrs.
  2. Parboil rice with all the ingredients.
  3. Mix the butter and cream and microwave for 30 seconds.
  4. Soak the saffron in the butter-cream mix.
  5. Heat ghee/oil in a cooker, and sizzle all the whole spices mentioned in the mutton ingredient list.
  6. Add ginger garlic paste and coriander powder and fry a while.
  7. Add the mutton, with 1/2 cup water and pressure cook till nearly done.
  8. Remove whole spices.
  9. Add the remaining ingredients and cook till done.
  10. Reserve a cupful of the gravy.

ASSEMBLY:

  1. in a heavy bottomed pan, layer the mutton, then rice, and then the saffron cream mix.
  2. Repeat layers.
  3. Sprinkle the top of the rice with slivers of fried almonds and burnt onions.
  4. Put a lid on the pan and seal the edges with a thick flour dough.
  5. Cook on low flame for 15-20 minutes.
  6. Serve warm with the reserved gravy (called qorma) and curd raita.

 

Serves: 6

Recipe posted by sweetjaw on nigella.com

 

 
 

Tags: , , , , , , ,

 
%d bloggers like this: