Talawa Gosht (Hyderabadi ) Recipe

Ingredients:

1. Meat - 1 Kg
2. Coriander Leaves - 2 Bunches [handful]
3. Salt - 2-3 tsp or according to taste
4. Red Chilli - 2 tsp
5. Turmeric - 1/4 tsp
6. Garam Masala (Mix of Spices) - 1/2 tsp
7. Ginger Paste - 1 1/2 Tbsp
8. Garlic Paste - 1 1/2 Tbsp
9. Vinegar - 1 tsp
10. Lime juice - 4 tsp
11. Oil for frying

Method:

1. Cut cube sized pieces of mutton and grind them slightly in a mixer. 
2. Make sure that the cubes are not fully minced but are only torn due to the grinding action.
3. Add Ginger paste, Garlic paste, salt, red chilli powder, turmeric powder and vinegar to the mutton. 
4. Mix it well and keep aside for 30 minutes to an hour. 
5. One can refrigerate overnight for better taste.
6. Heat 4 tbsp oil in a pressure cooker and fry the mutton for 3 minutes.
7. Add 2 cups of water and pressure cook on medium heat for 25 minutes.
8. Heat a non-stick cooking vessel/pan with several Tbsp of oil for frying mutton.
9. Unload the contents of the pressure cooker into the frying pan. 
10. Fry the mutton for 10 minutes. 
11. Add coriander leaves and fry for another 5 minutes or until the mutton is blackish brown in color. 
12. Add more oil if needed.
13. Heat the coal pieces to red hot. Cut slices of onion and place them in a funnel shape in the fried mutton. Pour some ghee to it. 
14. Drop the heated coal pieces into the onion slices holding ghee. 
15. Immediately put the lid on the pan and let the smoke settle to give a tempting aroma.
16. Pour lime juice, mix well and serve hot with slices of onion and tomato.

Afghani Mutton Biryani

Ingredients :

1. 1 kilogram lamb meat on the bone 
2. 11 cloves 
3. 1 large cinnamon sticks 
4. 2 teaspoon salt 
5. 1 tablespoon ginger paste 
6. 1 tablespoon garlic paste 
7. 8 cups water 
8. 3 cups basmati rice good quality 
9. 3/4 cup cooking oil 
10. 1 large onion skinned & thinly sliced 
11. 8 green cardamoms 
12. 1 teaspoon cumin seeds zeera 
13. 4 carrots, peeled and grated 
14. ½ cup green raisins 
15. ½ cup pine nuts.

Method 

1. Cut meat into large pieces and wash thoroughly under cold tap water. 
2. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. 
3. Bring to boil and skim off any scum that rises to the top. 
4. Reduce heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender. 
5. Meanwhile, put rice in a sieve and wash it thoroughly under running cold tap until water runs clear. 
6. Soak in plenty of water for 1½ hours. 
7. Drain in a sieve and let it stand for a minute or two. 
8. Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. 
9. Keep aside. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes. 
10. Add cinnamon stick,cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. 
11. Bring to boil and add rice to it. 
12. Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes. 
13. Do not stir too hard or the rice will break. 
14. Put a layer of carrot, raisins and pine nuts on top of the rice. 
15. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender. 
16. Fluff up rice with a fork, then transfer it into to a heated serving dish. 
17. Serve with cucumber raita.