Amma's Lamb Fry with Cashews
Babu has fun cooking Daddu's Lamb fry with Cashews under supervision
Step 1:
Pressure cook the diced lamb and keep it aside. Don't throw the broth away. Keep it aside
Step 2 :
Fry split cashew nuts in Ghee and put it aside
Step 3:
Fry Cinnamon sticks Bay leaf and six cloves in hot oil and add sliced onions ( six large onions at least more the better ) and caramalise the onions
Step4:
To the caramalised onions add ground ginger paste, tumeric, Lamb curry Powder and salt and mix thoroughly
Step 5 :
Enjoy the cooking every step of the way
Step 6 :
Add the broth to caramalised onion and allow it to boil:
Step 7 :
Add the Boiled diced lamb and stir well.
Step 8 :
Cook on Low heat and allow the dish to simmer. This dish will let out water and dry up looking darker in colour. When dry enough add fried cashew nuts and mix well and yummy lamb fry is ready to serve.
Lamb Curry with potato
Fry cinnamon sticks bay leaf and cloves in oil. Add chopped onions, ginger and garlic and fry until golden. Next add meat and fry till meat cooks and turns brown. add chopped tomatoes and babas meat curry powder and two bowls of water and boil. Add chopped up potatoes quarters and salt pressure cook. The potato melts partially into the gravy making it an out of this world dish
Mutton (or Chicken ) Kurma BIG Bils style
For 1 Kilo of Mutton have 6 onions, 12 garlic cloves, 10 green chillies, little coriander leaves, for flavour dressed nicely.
Grind to paste 2 onions, 6 garlic cloves, 10 green chillies with a bit of ginger.
Cut the remaining 4 onions into thin slices.
Add reqd amount of Oil to the wok. Add Garam masala to the oil when hot and then add a few pieces of cashew nuts and fry until golden brown add to it the sliced onions and remaining garlic. until onions are brownish ( caramalised :-)) then add mutton or chicken pieces. Strir well until all meat pieces are completely coated in masala. Keep stirringfor ten minutes. Then add reqd amount of water and add a spoon of chilly powder and turmeric powder. Allow the meat to cook and the add 4 chopped tomatoes and salt to suit
Grind fresh coconut & poppy seeds to a fine paste in the blender and add it to the dish and allow to simmer.
Mutton Kurma is ready to be served.
MINCED MEAT PREPARATIONS
MUTTON AND SPLITY PEAS RISSOLE (KYMA UNTA in Telugu)
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CHICKEN DISHES
1 - Chicken Curry:
6- Pepper Sauce for grilled Meat Dishes
Take two large onions and dice them and caramalise in few table spoons of oil. Grind two table spoons of pepper and add it to the caramalised onion. add a pinch of salt, soya sauce and basalmic vinegar. Once cooked stir in two table spoons of plain flour or potato flakes.
Remove and blend into a thick sauce and serve on top of grilled meat..
7 - Lamb and Spinnach Dish
Slice three large onions and caramalise it in hot olive oil. Add to this a kilo of finely diced lamb and allow the lamb to cook by striiring. then add a tin of diced tomato, two table spoons of meat curry powder and salt, ground ginger and garlic to taste. ( I prefer more ginger and less garlic). Add say 4 cups of water and allow to boil until meat is cooked soft. Once meat is cooked add three packets of frozen spinach and cook on low heat stirring regularly to prevent the bottom from burning.
For more flavour you can even start with a garnish of bay leaf, cinnamon sticks and cloves before adding onions to the wok.
8 - Avva's Maar Kandam Thin Soup (Goat meat rib bone Soup)
This soup was made and served to family members when they were ill and needed some energy boost without having to digest solids. One of my favourites.
Ingredients: One Kilo of goat meat with bones, one large diced onion, a table spoon of coriander seeds, whole pepper, cummin seeds, 2 green chillies cut in half, coriander leaves, garlic,
turmeric, salt
In three table spoons of heated oil toss the onions and allow it to caramelise. As onion is caramelising add whole pepper, whole coriander seeds, cummin seed, garlic, chillies, turmeric and salt. Then add the meat and bones stir fry it for a few minutes and then add 4 cups of water. Allow the soup to cook for about 20 minutes in a pressure cooker. When cooked remove the lid and add fresh coriander leaves and serve hot hot.
If a thicker soup is desired suggest you add half a cup of fine pasta
Babu has fun cooking Daddu's Lamb fry with Cashews under supervision
Step 1:
Pressure cook the diced lamb and keep it aside. Don't throw the broth away. Keep it aside
Step 2 :
Fry split cashew nuts in Ghee and put it aside
Step 3:
Fry Cinnamon sticks Bay leaf and six cloves in hot oil and add sliced onions ( six large onions at least more the better ) and caramalise the onions
Step4:
To the caramalised onions add ground ginger paste, tumeric, Lamb curry Powder and salt and mix thoroughly
Enjoy the cooking every step of the way
Step 6 :
Add the broth to caramalised onion and allow it to boil:
Add the Boiled diced lamb and stir well.
Step 8 :
Cook on Low heat and allow the dish to simmer. This dish will let out water and dry up looking darker in colour. When dry enough add fried cashew nuts and mix well and yummy lamb fry is ready to serve.
Lamb Curry with potato
Fry cinnamon sticks bay leaf and cloves in oil. Add chopped onions, ginger and garlic and fry until golden. Next add meat and fry till meat cooks and turns brown. add chopped tomatoes and babas meat curry powder and two bowls of water and boil. Add chopped up potatoes quarters and salt pressure cook. The potato melts partially into the gravy making it an out of this world dish
Mutton (or Chicken ) Kurma BIG Bils style
For 1 Kilo of Mutton have 6 onions, 12 garlic cloves, 10 green chillies, little coriander leaves, for flavour dressed nicely.
Grind to paste 2 onions, 6 garlic cloves, 10 green chillies with a bit of ginger.
Cut the remaining 4 onions into thin slices.
Add reqd amount of Oil to the wok. Add Garam masala to the oil when hot and then add a few pieces of cashew nuts and fry until golden brown add to it the sliced onions and remaining garlic. until onions are brownish ( caramalised :-)) then add mutton or chicken pieces. Strir well until all meat pieces are completely coated in masala. Keep stirringfor ten minutes. Then add reqd amount of water and add a spoon of chilly powder and turmeric powder. Allow the meat to cook and the add 4 chopped tomatoes and salt to suit
Grind fresh coconut & poppy seeds to a fine paste in the blender and add it to the dish and allow to simmer.
Mutton Kurma is ready to be served.
MINCED MEAT PREPARATIONS
MUTTON BALLS
- KYMA UNTA
INGREDIENTS:
a. Minced meat - ½ kg
b. Split gram - udacha kadalai - ¼ kg
c. Egg - 1
d. Onions (cut into thin, fine bits) - 2
e. Green chillies (cut into small pieces) - 5
or 6
f. Garlic (cut into small bits) - 5 pods
g. Ginger (cut into small bits) - 1 small piece
h. Cinnamon (small piece) - 1 or cinnamon powder 1 teaspoon
i. Grated coconut - 1 tabsp.
j. Gasa gasa ( Poppy Seeds) - ¼ tsp.
k. Coriander leaves (cut into fine bits)
- few
l. Cashew nuts (split into two ) Press as many on surface
m. Salt - to taste
Cooking Procedure
Add to a pan a Table spoonful of oil and when hot add washed &
drained minced meat, a teaspoon of turmeric powder & fry for a while with just
enough water to cook the meat. Then remove and after cooling, grind into a coarse paste.
Fry the sliced onions, garlic, green
chillies, ginger & teaspoon of cinnamon separately
Grind the split dhal dry into a coarse powder
Dry grind desicated coconut and gasa gasaa ( poppy Seeds)
Next mix the ground meat, split gram, fried onion, green chillies, cinnamon, ginger, ground coconut & gasa
gasaa well into a dough. (Dry like Poori Dough)
Break an the egg or two into the dough and mix
well. The egg is used for binding
Make small balls using the dough and press them flat into rissoles and press as many split cashews on one side only ( ensure they do not fall off )
Deep fry in oil using a wok three or four rissoles at a time until golden brow
Serve hot hot with Chilli sauce or sweet chilly sauce or Tomato sauce
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CHICKEN DISHES
1 - Chicken Curry:
Fry cinnamon sticks bay leaf and cloves in oil. Add chopped onions, ginger and garlic and fry until golden. Next add meat and fry till meat cooks and turns brown. add chopped tomatoes and babas meat curry powder and two bowls of water and boil. Add chopped up potatoes and salt and pressure cook
2- Dry Chicken with Cashew:
Fry cashewnuts in oil and add chopped onion to this fry until golden brown and add cubed chicken and stir until golden brown. Add salt tumerick and chilly powder and allow to simmer in low heat covered. The meat will cook in its own juices no need for adding water.
3 - Minced Chicken (Dry Dish) :
Fry Bay leaf, cinnamon stick and a few cloves until dark. add finely chopped onions and fry until golden brown,. Take chicken mince in a bowl and add some water to it and mix well breaking up all the lumps.
Add chicken to onion and allow chicken to turn brown. Add salt and chilly powder. You can cheat a bit by adding a spoon of Pathaks curry paste or mustard paste to add flavour. Add split cashews fried in ghee plus fresh chopped coriander leaves before removing from stove to make this dish exquisite
4 - Pepper Chicken : ( One of My favourites )
Take four large onions and chop them fine ( Dice). Add a few table spoons of cooking oil in a wok and heat. When the oil is hot add the onions and fry on high heat. Keep stirring until golden brown and caramalised. Next add a kilo of Chicken ( lovely legs) and stir until the chicken lets out water. (skinned drum sticks, lovely legs, or diced chicken breast fillets. If using drum stick suggest you cook in microwave for three minutes on high to ensure meat is cooked right to the bone).
Cover the wok with a suitable lid and cook on medium heat in its own steam. The onion should caramalise into a paste almost. Take a table spoon of fresh pepper corn ( adjust quantity of pepper to suit how hot you want the dish to be ) and grind it fine using a coffee grinder if not use ground pepper . Add two teaspoons of salt and a small quantity of water so that pepper and salt mixes well and is absorbed by the chicken & onion. Allow to simmer.
To make the dish tastier fry in oil half a cup of fresh cashew nuts golden brown and add to dish and stir so cashew is distributed well..
Chop fresh coriander and mint and grind into a paste. Fry cinnamon sticks, bay leaf and cloves in oil. Add finely chopped garlic and ginger and fry golden brown. Then add a few large finely chopped onions and caramalise. Add chicken and allow to brown. Add fresh cut tomatoes and stir. Add water and allow to boil. Add meat curry powder, teaspoon of chilly powder and salt and allow to cook. Add ground mint and coriander and stir.
5 - Fresh Coriander and mint Chicken curry
Chop fresh coriander and mint and grind into a paste. Fry cinnamon sticks, bay leaf and cloves in oil. Add finely chopped garlic and ginger and fry golden brown. Then add a few large finely chopped onions and caramalise. Add chicken and allow to brown. Add fresh cut tomatoes and stir. Add water and allow to boil. Add meat curry powder, teaspoon of chilly powder and salt and allow to cook. Add ground mint and coriander and stir.
Take two large onions and dice them and caramalise in few table spoons of oil. Grind two table spoons of pepper and add it to the caramalised onion. add a pinch of salt, soya sauce and basalmic vinegar. Once cooked stir in two table spoons of plain flour or potato flakes.
Remove and blend into a thick sauce and serve on top of grilled meat..
7 - Lamb and Spinnach Dish
Slice three large onions and caramalise it in hot olive oil. Add to this a kilo of finely diced lamb and allow the lamb to cook by striiring. then add a tin of diced tomato, two table spoons of meat curry powder and salt, ground ginger and garlic to taste. ( I prefer more ginger and less garlic). Add say 4 cups of water and allow to boil until meat is cooked soft. Once meat is cooked add three packets of frozen spinach and cook on low heat stirring regularly to prevent the bottom from burning.
For more flavour you can even start with a garnish of bay leaf, cinnamon sticks and cloves before adding onions to the wok.
8 - Avva's Maar Kandam Thin Soup (Goat meat rib bone Soup)
This soup was made and served to family members when they were ill and needed some energy boost without having to digest solids. One of my favourites.
Ingredients: One Kilo of goat meat with bones, one large diced onion, a table spoon of coriander seeds, whole pepper, cummin seeds, 2 green chillies cut in half, coriander leaves, garlic,
turmeric, salt
In three table spoons of heated oil toss the onions and allow it to caramelise. As onion is caramelising add whole pepper, whole coriander seeds, cummin seed, garlic, chillies, turmeric and salt. Then add the meat and bones stir fry it for a few minutes and then add 4 cups of water. Allow the soup to cook for about 20 minutes in a pressure cooker. When cooked remove the lid and add fresh coriander leaves and serve hot hot.
If a thicker soup is desired suggest you add half a cup of fine pasta
