Mutton Curry Refugee

Ingredients:

  • -- Oil (1/2 Cup)
  • -- Gee (3xOil ie 1-1/2 Cup)
  • -- Red Chilli full 12Nos
  • -- 1/2 KG Fried Onion Paste a cup
  • -- 1/2 KG Boiled Onion Paste a cup
  • -- Ginger Garlic Paste 1/2 Cup
  • -- Mutton 1-1/2 KG with Bone
  • -- Make Masala (by hand, if possible) of
    • Javitri (1-Mace),
    • Dhaniya (table Spoon - Coriander)
    • Jeera ( Two Tea Spoon- Cumin) ,
    • Lavang (4 - Clove ),
    • Dalchine (1" Stick- cinnamon ),
    • Jaiphal (1-Nutmeg)
  • -- cooked tomato (1Kg) paste

Preparation:

  • -- Pour Oil (1/2 Cup) into the Pot
  • -- Pour the Gee (3xOil ie 1-1/2 Cup)
  • -- drop in Red Chilli full 12Nos Dry Fry ( a minute or so), Remove the fried chilli
  • -- add 1/2 KG Fried Onion Paste a cup
  • -- add 1/2 KG Boiled Onion Paste a cup
  • cook till you get a nice smell
  • -- Ginger Garlic Paste 1/2 Cup
  • -- once a nice smell hit you.. put in the Mutton 1-1/2 KG with Bone
  • -- Make Masala (by hand, if possible) of
    • Javitri (1-Mace),
    • Dhaniya (table Spoon - Coriander)
    • Jeera ( Two Tea Spoon- Cumin)
    • Lavang (4 - Clove )
    • Dalchine (1" Stick- cinnamon ),
    • Jaiphal (1-Nutmeg)
  • after putting in the masala pour in cooked tomato (1Kg) paste
  • dum the pot for 10Min.

Shami Kabab

Ingredients:

  1. for the paste
    • Garlic Ginger Onion Paste 1 Cup
    • 1 Cup Gee (8 Table Spoon)
    • the mutton Mince 1/2 KG
    • 1 Cup Channa Dal ( Pre Soaked for 6hrs)
    • 1-1/2 tea spoon of salt
    • 4 Green Chilli Copped
    • Coriander leaves one big bundle chopped
    • 1 tea Spoon of Garam Masala
    • 1 tea Spoon of Jeera (Cumin)
    • 2 tea Spoon of Red Chilli Powder (inc or dec as per taste)
    • 2 table spoon of Lime Juice
  2. make the stuffing (you can skip this)
    -- finely chopped Green chilli 5 Nos
    -- finely chopped mint (pudina)
    -- One finely chopped Onion
    -- 1 tea spoon of sugar
    -- 1 tea spoon of salt
    -- 2 tea spoon of lime juice

Preparation:

  1. make the paste
    • -- Garlic Ginger Onion Paste 1 Cup
    • -- Heat up 1 Cup Gee (8 Table Spoon) and cook the paste
    • -- wait till it leave oil on the side
    • -- add the mutton Mince 1/2 KG
    • -- add 1 Cup Channa Dal ( Pre Soaked for 6hrs)
    • -- wait till the pink of the meat is gone
    • -- add 1-1/2 tea spoon of salt + water to cover the meat
    • -- wait for the water to go (20Min in low heat)
    • -- wait for it to cool..
    • -- add 4 Green Chilli Copped
    • -- add coriander leaves one big bundle chopped
    • -- 1 tea Spoon of Garam Masala
    • -- 1 tea Spoon of Jeera (Cumin)
    • -- 2 tea Spoon of Red Chilli Powder (inc or dec as per taste)
    • -- 2 table spoon of Lime Juice
    • -- mix and grind in blender to fine paste.
    • -- put the paste in fridge for 1 hrs
  2. make the stuffing (you can skip this)
    • -- finely chopped Green chilli 5 Nos
    • -- finely chopped mint (pudina)
    • -- One finely chopped Onion
    • -- 1 tea spoon of sugar
    • -- 1 tea spoon of salt
    • -- 2 tea spoon of lime juice
    • -- mix good
  3. now to make the kabab....
    • -- make small flat cake of paste
    • -- make a dimple and pack in the stuffing
    • -- shallow fry on a slow heat with gee, on both sides till cooked.

Honey Chicken Baked

Ingredients:

  • 1/2 cup honey
  • 2 teaspoon brown mustard powder
  • 1 teaspoons turmeric
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Coriander powder
  • 4 teaspoon Red chilli powder (add more if chill is not hot)
  • 1/2 teaspoon pepper
  • 6 tablespoons butter, melted
  • 4 split chicken breast halves, bone-in, skin removed or left on (Wash chicken breasts and pat dry)

Honey Chicken Baked

Preparation:

In a bowl, combine the honey, all powder, melted butter; blend well. add the chicken and marinate for 1/2 to 1 hours. not necessary to cover and keep it in fridge. You could also take a Zippo pouch; pour the chicken and marinate into the pouch, seal and refrigerate)
 
Bake the chicken, covered tightly with foil, in a 180°C oven for 30 minutes. Remove foil and apply the pan juices to the chicken or Melted butter. Continue baking, uncovered, for 10~15 minutes longer. (if refrigerated, bake after its back to room temperature). It’s not necessary to unfoil.. Should not take more than 40 minutes to cook the boiler chickens.