Desi Mutton ( Laal Maans )

Ingredients :
1 mutton 1000 gm
2 Ghee/oil 200 gm
3 Dahi 200 gm
4 Onion 200 gm
5 Lahsun 100 gm
6 Adrak 25 gm
7 Namak 25 gm
8 Lal Mirch 25 gm
9 Dhania 25 gm
10 Haldi 5 gm
11 Jeera 5 gm
12 Badi Elaichi 2 No.
13 Dalcheeni 2 pieces 1" each
14 Loung 4 No.
15 Tejpatta 2 No.
16 Hari Mirch 1 No.
17 Hara Dhania 20 gm

Method of preparation:
1. Slice one onion and keep aside. Grind Onion, Lahsun and Adrak.
2. Wash Mutton pieces. Add Dahi, grinded Onion, Lahsun, Adrak, Namak, lal mirch, Dhania, Haldi and jeera to mutton and mix well.
3. Heat ghee/oil in a pressure cooker. Add Badi Elaichi, Dalcheeni, Loung and Tejpatta.
4. After 30 seconds add one sliced onion. Fry till onion turns golden brown. Add finely cut Hari mirch to it.
5. Add marinated mutton to it and cook till the oil separates.
6. Add 600 ml warm water and cover the lid.
7. After the first whistle, adjust the heat and keep on flame for 20 minutes.
8. Turn off the gas and keep the lid covered for another 5 minutes.
9. Open the lid and add half quantity of Hara Dhania to it and cover the lid.
10. Garnish with remaining Hara dhania before serving.

Mutton Rezala

Ingredients
- 1 lb, (ribs favorable) Meat (lamb or goat) Mutton 500gm.
- 1 medium, paste Onion Pyaz 60gm.
- 2 tbsp, paste Garlic Lahsun 30gm.
- 1.5 tbsp, paste Ginger Adrak 20gm.
- 2 tbsp, grounded to paste Cashew nut Kaju 40gm.
- 4 crushed Cardamom Hari Elaichi 2gm.
- 3 crushed Black Cardamom Badi Elaichi 5gm.
- 3 tbsp Yogurt Dahi 50gm.
- 2 tbsp, (not sweet) Cream Cream 30gm.
- 1 tsp Mace Javitri 2gm.
- 10 kept whole Whole Red Chili Lal Mirch Akhi 50gm.
- 6 slit Green Chili Hari Mirch 50gm.
- to taste Salt Namak 20gm.
- 1 tsp Sugar Sugar 5gm.
- 1/4 tsp Saffron Kesar 0.25gm.
- 2 tbsp Milk Milk 30gm.
- 1 tsp (optional) Kewra Water Kewra Jal 5gm.
- 1/2 cup Clarified Butter Ghee 100gm.











Cooking Instructions:
1. In a large bowl mix the meat, yogurt, onion, ginger, garlic, cashew paste, green and black cardamoms, mace powder, salt and sugar. Marinade for 1-2 hours.
2. In a cooker heat ghee. Add the meat shaking off the excess marinade into the bowl. Fry in medium heat for 15 minutes.
3. Add all the marinade and whole red chili. Mix and bring it to boil on full heat.
4. Reduce heat to low, cover and cook for 45 to 60 minutes. Make sure not to let the meat stick to the bottom of the cooker by stirring it frequently.
5. Cook till the meat is tender. Add water as required so that the meat does not stick. If needed give 3 to 4 whistles to make the meat tender. Remove pressure.
6. Mix the milk and saffron in a small sauce pan and heat for a minute. Add it to the meat.
7. Add cream and slit green chilies to the meat. Bring it to boil on full heat. Reduce heat and simmer for 15 minutes.
8. Add the Kewra water and simmer for another 10 minutes. Remove from heat and serve with rice, pulao or paratha.