Mutton Turnip Curry is a very traditional Indian Pakistani dish hugely popular in the rural country side. Since there is good chance that your parents belong to same lot here is a chance to please them through this great recipe of shaljam gosht. So here we go.

INGREDIENTS:

• 1 Kg. Mutton
• ½ Kg Shaljam peeled and cut into pieces of 1 to 2 inches.
• ¼ tsp. turmeric (Haldi) powder
• 1 tsp. chili (Lal Mirch) powder
• 3 tbs. coriander (Dhaniya) powder
• 2-3 medium onion–chopped or sliced
• ½ cup oil
• 1 tbs. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• 1 tsp. garam masala powder
• 6-8 cloves (Laung)
• 6-8 black pepper (kali Mirch)
• 2 black cardamom (Bari Ilaichi)
• 1-1½ tsp. salt (according to taste)
• 1 cup fresh coriander (Dhaniya) leaves
• 2-3 green chilies – chopped
• 1-2 Lemon

INSTRUCTIONS:

1. Fry the onion in oil till brown. Remove the onion and grind.
2. Add haldi, dhanya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
3. Add mutton and ground onion and cook till water dries again.
4. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
5. When meat is almost done add Shaljam and cook till the Shaljam are done and the required gravy is left. Cook throughout on low heat.
6. Garnish with fresh Dhaniya, green chilies and lemon.
7. Serve with naan bread
8. Serving: 6 – 8 persons

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Having a small party tonight? Try these delicious lamb chops and pose yourself as a great chef! These mutton chops are prepared with spices and yogurt and are yummy. Wait till you taste them. Whats more they are quite easy to prepare and are ready realatively quickly. Come on guys, get your hands on a couple of lamb chops and you’ll be drooling soon.

INGREDIENTS:
* Lamb Chops 1/2 Kg.
* 1/2 Cup Yogurt
* 200 Gms. Tomatoes
* 3 Nos. Green chillies
* 75 Gms. Ginger
* 1/2 Cup Coriander leaves (chopped)
* 1/2 Tsp. Garam masala
* 1 Pinch Nutmeg
* 2 Tsp. Coriander powder
* 3 Tbsp. Oil/Ghee
* Red chillies Powder as per taste
* Salt To taste

INSTRUCTIONS:
1. Clean the lamb chops of any excess fat, rinse and put in a pressure cooker with chopped chilies, tomatoes, coriander leaves, salt and half a cup of water. Pressure cook for 5-7 minutes till half done.
2. Now add ghee or oil and fry for 10 minutes.
3. Add all the dry spices, garam masala red chillies powder, coriander powder and nutmeg in yogurt and thoroughly beat it.
4. Mix this yogurt mixture with the chops and fry for another 3 minutes.
5. Now one last session of pressure cooking for 3-5 minutes and you are done.
6. Garnish with freshly chopped coriander leaves and serve hot.
8. Enjoyed best on their own or with with Naan/Chappati bread and Raita.

Fancy cooking an exotic meal tonight? Best desi cooking recipes from Pakistan, India and rest of the world. Visit http://www.bestdesicooking.com and enjoy deliciously free recipes!

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An all time favourite of my nephew, who would go to any length to make his demand for koftas being met the very same day! Traditionally cooking koftas has been considered more of a hassle by desi women, here we prove it to be a delightfully simple and delicious recipe. Go for the leanest choice minced lamb and you will end up with real suave and succulent koftas. Try not to make the meat balls (koftas) too hard while forming them.

INGREDIENTS:
For Koftas:
* 1 Kg. Mutton, boneless
* 2 Nos. Onions
* 21/2 Tbsp. Besan roasted
* 1 Egg
* 2″ Piece of Ginger finely cut
* 5 Nos. Green chilies, finely cut
* 1″ Piece of Green chili chopped
* 1 Tsp. Red chili powder
* Salt To Taste
* Just enough oil for frying

For the Curry:
* 3 Nos. Medium onions
* 1 1/2″ Piece of ginger
* 4 Garlic cloves
* 1 Tsp. Turmeric (Haldi) powder
* 2 Tsp. Fresh Coriander leaves
* 1 Tsp. Red chili powder
* 1 Tsp. Garam masala
* 1 Cup Tomatoes, pre-boiled & skinned
* Salt To taste

INSTRUCTIONS:
1. Lets startoff with the koftas. Mix all the ingredients for koftas (other than oil) with the mince.
2. Mix well with clean hands. Once mixed, shape the mince into ping-pong sized balls. Let them stand for a few minutes.
3. Deep fry these balls till golden brown and keep aside. Don’t touch the koftas too much or they will start cracking.
4. Now, For the curry fry the onions, garlic and ginger till golden brown.
5. Add the rest of the curry ingredients with just enough water to make a gravy.
6. Bring to a boil, add the fried koftas and simmer for 45 mins.
7. Garnish with chopped coriander leaves before serving.
8. Enjoyed best with with Naan/Chappati bread and Raita.

Fancy cooking an exotic meal tonight? Best desi cooking recipes from Pakistan, India and rest of the world. Visit http://www.bestdesicooking.com and enjoy deliciously free recipes!

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A Kashmiri style mutton delight permanently featured by Pakistani and Indian restaurants all over the world. Rogan Josh is hugely popular with the Westerners just as well. In fact, this recipe is on a special request of a long time Welsh friend of mine. Once you get the hang of it, you’ll love to cook this delicious curry again, sooner than later.

INGREDIENTS:
* 800 gms. Choice Lamb Meat
* 1 Tbsp. Dry ginger powder
* 2 Nos. Cinnamon
* 8 Cloves
* 7 Nos. Black peppercorns
* 5 Black Cardamoms
* 1 Cup Yogurt
* 1 Tbsp. Coriander powder
* 2 Tsp. Aniseed powder
* 1 Pinch  Asafoetida
* 1 Tbsp Red Chili powder
* 4 Tbsp. Ghee/Oil
* Salt As per taste

INSTRUCTIONS:
1. Clean, wash and cut lamb into medium sized pieces. Remove all thin fat layers while cleaning.
2. Pour and heat oil in a thick bottomed pan. Now add asafoetida, cinnamon, cloves, black peppercorns and cardamom. Sauté for a minute.
3. Add lamb pieces and cook on a medium flame, stirring constantly till lamb pieces get a medium brown colour. This will take about 12-15 minutes.
4. Add a little water and repeat cooking the lamb for another 15 minutes on a low flame. Do make sure to stir constantly and scrape all the sediments from the bottom of the pan.
5. Ok, now add red chilli powder, coriander powder, aniseed powder, dry ginger powder and salt.
6. Add whisked/beaten yogurt and 2 cups of water. Cook covered till lamb is tender.
7. Traditional Kashmiri Rogan Josh has a thin gravy and has a standing layer of fat/oil on top.
8. Your authentic Kashmiri style Rogan Josh is now ready. Enjoyed best with steaming hot boiled rice, though it can also be served with Naan/Chappati bread.

Fancy cooking an exotic meal tonight? Best desi cooking recipes from Pakistan, India and rest of the world. Visit http://www.bestdesicooking.com and enjoy deliciously free recipes!

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Another tasty variant of the chicken clan is Ginger Chicken. In this delightful recipe chicken shreds with mushrooms are prepared in soya sauce with a dose of ginger, which imparts it a typical flavour.

INGREDIENTS:
* 500 Gms. Pre cooked & shredded chicken
* 4 Nos. Dried Mushrooms
* 1 Medium onion finely chopped
* ¾ Cup Soya Sauce
* ¼ Ltr. Chicken Stock
* 1 Tbsp. Fresh ginger, finely chopped
* 1 No. Garlic clove, crushed
* 4 Tbsp. Vinegar
* 1 Tsp. Sugar
* 1 Tbsp. Cornflour
* 1 Tbsp. Sherry (Avoid if you don’t use alcohol, use water instead)
* 1 Tsp. Tomato puree
* Pepper to taste
* Salt to taste

INSTRUCTIONS:
1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry (use water as replacement for sherry), to the chicken.
6. Add the mushrooms and cook till sauce thickens slightly.
7. Serve hot with Naan/Chappati breads and salads/raita.

Fancy cooking an exotic meal tonight? Best desi cooking recipes from Pakistan, India and rest of the world. Visit http://www.bestdesicooking.com and enjoy deliciously free recipes!

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