This blog is in remembrance of Karen Maryann Pereira (June 6, 1970 - October 26, 2003). Welcome to Karen's Kitchen! Karen loved cooking, collecting and sharing recipes. This is a place to remember Karen for what she loved doing the most. Thanks to her family and friends for their contributions of memories, photos and recipes.
Showing posts with label Lamb. Show all posts
Showing posts with label Lamb. Show all posts
Friday, November 4, 2011
Friday, October 14, 2011
Lamb or Chicken Biryani recipe by Athena Fernandes
2 lbs of meat(lamb or chicken cut into pieces)
Boil the meat with a sliced onion, tomato, salt and pepper and about 1 1/2 cup water.
4-5 onions sliced thin
2 tomatoes diced
2-3 green chillies sliced
1 /3 to 1/2 pkt Shan Bombay Biriyani masala (Beware, it is quite spicy...so add less and you can always add more)
1 cup yoghurt
Lemon juice
Make a masala with:
A handful coriander leaves
about 8-10 mint leaves
1 cup coconut
2 tbsp ginger garlic paste or some garlic and ginger
Heat oil. Add onions and fry till light brown.
Add the ground masala and tomatoes
fry for 3-4 mins
Add Yoghurt, shan masala and chillies.
Add the meat (without the water) and cook till done. Add a little of the meat water if needed.
Keep the meat gravy think.
Add salt, vinegar and lemon juice to taste. Add a little more Shaan masala if needed.
Rice:
3 cups Basmati rice
5 cups water inclusive of the remaining boiled meat water
a soup cube
a stick cinnamon
2 pods cardamom
4-5 cloves
6-8 pepper corns
Cook the rice till almost done.
Pour the rice over the cooked meat masala.
Sprinkle with little lemon juice and some melted butter or ghee.
Can add fried onions/cashews/raisins/saffron and food coloring if needed
Cover tightly with Aluminium foil and bake for about 20-30 mins at 250F
Enjoy!
PS: You can make the meat separately and store in containers in the freezer and then defrost and make a fresh batch of rice to layer it with as needed.
Boil the meat with a sliced onion, tomato, salt and pepper and about 1 1/2 cup water.
4-5 onions sliced thin
2 tomatoes diced
2-3 green chillies sliced
1 /3 to 1/2 pkt Shan Bombay Biriyani masala (Beware, it is quite spicy...so add less and you can always add more)
1 cup yoghurt
Lemon juice
Make a masala with:
A handful coriander leaves
about 8-10 mint leaves
1 cup coconut
2 tbsp ginger garlic paste or some garlic and ginger
Heat oil. Add onions and fry till light brown.
Add the ground masala and tomatoes
fry for 3-4 mins
Add Yoghurt, shan masala and chillies.
Add the meat (without the water) and cook till done. Add a little of the meat water if needed.
Keep the meat gravy think.
Add salt, vinegar and lemon juice to taste. Add a little more Shaan masala if needed.
Rice:
3 cups Basmati rice
5 cups water inclusive of the remaining boiled meat water
a soup cube
a stick cinnamon
2 pods cardamom
4-5 cloves
6-8 pepper corns
Cook the rice till almost done.
Pour the rice over the cooked meat masala.
Sprinkle with little lemon juice and some melted butter or ghee.
Can add fried onions/cashews/raisins/saffron and food coloring if needed
Cover tightly with Aluminium foil and bake for about 20-30 mins at 250F
Enjoy!
PS: You can make the meat separately and store in containers in the freezer and then defrost and make a fresh batch of rice to layer it with as needed.
Monday, February 4, 2008
Quick Rogan Ghosh by Bernadette Nazareth
Ingredients
1 kg mutton or lamb meat
1/2 kg tomatoes
1 cup curds
2 tsp chilli powder (use mild chilly pwd)
2 tsp sugar
3 tbsp ghee
Masala to be powdered
1 tsp jeera/cumin seeds
8 cardamoms
4 pieces cinnamon
10 cloves
Method
In a pot/deckchi heat ghee. When ghee is hot add sugar.
When sugar melts and turns browns add the mutton/lamb meat and fry well till brown.
Add peeled and finely chopped tomatoes and curds. Mix with salt and chilli powder.
Cook on slow fire till meat is tender.
Before serving add powered masala and give it one good boil,
Serve with roti/Nan/chapattis.
1 kg mutton or lamb meat
1/2 kg tomatoes
1 cup curds
2 tsp chilli powder (use mild chilly pwd)
2 tsp sugar
3 tbsp ghee
Masala to be powdered
1 tsp jeera/cumin seeds
8 cardamoms
4 pieces cinnamon
10 cloves
Method
In a pot/deckchi heat ghee. When ghee is hot add sugar.
When sugar melts and turns browns add the mutton/lamb meat and fry well till brown.
Add peeled and finely chopped tomatoes and curds. Mix with salt and chilli powder.
Cook on slow fire till meat is tender.
Before serving add powered masala and give it one good boil,
Serve with roti/Nan/chapattis.
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