Showing Tag: "mutton" (Show all posts)

Polo 炸饭 (Mutton Pilaf)

Posted by Kroocrew on Friday, May 20, 2011, In : Xinjiang 


All Rights Reserved © Used with kind permission of Anindo Ghosh



Ingredients:
  • 500 gm (~1 lb) fresh mutton
  • 3 carrots
  • 1 large white onion
  • 3 cups white rice
  • 2 tsp salt
  • 1 tsp sugar
  • ¼ cup cooking oil or less
  • 4 cups water
  • ½ cup sultana raisins

Method:
  1. Cut the meat into 2.5 cm (1 in) cubes.
  2. Sear the mutton in a wok on medium heat in cooking oil with 1 tsp salt.
  3. Slice vegetables into thin slivers, about 2 mm (1/8 in) thick.
  4. Add vegetables into the wok and continue to fry the mixture until the meat is half co...

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Sirikash Kebab (Kebab with Yellow Noodles)

Posted by Kroocrew on Tuesday, May 3, 2011, In : Xinjiang 


Urumqi. Xinjiang Central Bazaar with Carrefours and KFC.

Traditionally this dish is made with hand-made pulled noodles or Laghman noodles. Egg noodles are an acceptable substitute as verified by the expat Uyghur who described this dish as "Slightly chilled, Sirikash Kebab makes a refreshing meal for a hot summer night". That just sounds too good and then reading the recipe I can understand why this dish is a favourite. For those who like the aromatic bite of Turcic or Middle-Eastern spices an...
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Eurasian Shepherds Pie

Posted by Kroocrew on Saturday, January 8, 2011, In : other Eurasian 


© All Rights Reserved. Used with the generous permission of (Flicker: Taking5)



Ingredients:
  • 1 tablespoon cooking oil
  • 700 gm (~1 ½ lbs) ground (minced) beef or lean mutton
  • 1 cup large onion, diced
  • ¾ cup carrot, diced
  • 1 cup green peas (see directions)
  • 1 beef stock cube
  • ½ teaspoon thyme
  • 2 tablespoons tomato paste
  • Corn flour (cornstarch), for thickening
  • 1 dash pepper
  • 60 ml (¼ cup) water
  • 1 ½ lbs potatoes, boiled and peeled
  • 125 gm (~¼ lb) butter
  • 2 tablespoons mayonnaise
  • 1 tablespoon heavy (thick) cream
  • 1 e...

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Baked Mutton in Claypot

Posted by Kroocrew on Friday, December 10, 2010, In : Bangladesh 





Ingredients:
  • Bone in Mutton 2 kg ( 4½ lb) cut into 8 pieces
  • Oil 240 ml (1 Cup)
  • Butter 2 Tablespoon
  • Chopped Onion  480 ml (2 Cup)
  • White Pepper Powder ½ teaspoon
  • Salt  to taste
  • Tomato Paste 240 ml (1 Cup)
  • Almond Paste 120 ml (½ Cup)
  • Pistachio Paste 120 ml (½ Cup)
  • Red Chilli Powder 1 teaspoon
  • Turmeric Powder 1teaspoon
  • Cardamom Powder ½ teaspoon
  • Cumin Powder 1tTeaspoon
  • Water  5 litres (5 quarts)
Method:
  1. Heat the oil in a pot and put chopped onion, garlic and stir until brown.
  2. Add tomato paste, turmeric, red...

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Peppery-Hot Mutton (Uyghur style)

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 


Ingredients

  • 1 lb. (500g) cooked mutton
  • 1 tbsp soy sauce
  • 2 dried hot red chili (chilli) peppers
  • bone stock
  • 3 1/2 oz (100ml) vegetable oil
  • 1/4 tsp. ground Sichuan peppercorns
  • 1/2 tsp. scallions, sliced diagonally
  • 1/4 tsp. sesame oil
  • 1/2 tsp. vinegar
  • 1/4 tsp. MSG (optional)
 
Method:
  1. Slice mutton. Halve, seed, wash , and dice the chili peppers.
  2. Heat the oil in a wok to very hot, or until the oil surface ripples. Add the mutton slices and fry for 30 seconds. Remove and drain.
  3. Pour the oil out of the ...

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Xinjiang Laghman 新疆拉麵 (Xinjiang Pulled Noodles)

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 





Ingredients:

  • ½ lb. mutton (or beef);
  • 4 servings uncooked thick spaghetti (or udon noodles);
  • 1 cup garlic scapes (or ½ cup spring onion);
  • 1 cup mild green chile peppers;
  • 2 cups tomatoes;
  • 1 stalk spring onion;
  • 4 cloves garlic;
  • 2 tbsp. cooking oil;
  • 3 tbsp. hot water;
  • salt and ginger to taste.
 
Preparation:

  1. Chop mutton into small pieces. Fry in wok on medium heat with cooking oil.
  2. Remove seeds from peppers. Dice peppers and tomatoes. Cut garlic scapes into inch-long segments. (If using spring oni...

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Keema ke Kofte (Meatball Curry)

Posted by Kroocrew on Thursday, February 18, 2010, In : India 







Ingredients:


Mix together for the meat balls
  • 2 cups minced mutton/lamb
  • 1 tsp garlic-ginger paste
  • 1 tsp salt
  • 1/4 tsp powdered black pepper
Gravy
  • 1 Tbsp ginger chopped
  • 1Tbsp garlic finely chopped
  • 3 cups onions-roughly chopped and ground with ginger-garlic
  • 1/4 cup cooking oil
  • 1 Tbsp cumin seeds
  • 2 bay leaves
  • 1/2 tsp garam masala
  • 1 Tbsp salt or to taste
  • 1/2 tsp turmeric
  • 2 Tbsp coriander seeds-powdered
  • 1/2 tsp chilli powder
  • 2 cups tomatoes-finely chopped coriander leaves and cream for garnish

Method:
  1. Shape the...

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Mutton Burgers

Posted by Kroocrew on Monday, December 28, 2009, In : India 




CC license

Ingredients:   

• 1/2 kg (~1 lb) Minced meat
• 200 gm (7 oz) Red pepper
• 2 Tbsp Soya sauce
• 2 tsp Garlic, chopped
• 3 Tbsp Fresh bread crumbs
• 100 gm ( 3 1/2 oz) Cashewnuts, roasted
• 2 1/2 tbsp Peanut butter
• 2 Green chilli, seeded and chopped
• 3 Tbsp Coriander leaves, chopped
• Oil for frying

For Sauce:

• 250 ml Chicken stock
• 1 tbsp Lemon juice
• 60 ml Coconut cream
• 4 tbsp Sweet chilli sauce
• 3 tbsp Peanut butter
• 2 tbsp Coriander leaves, chopped  ...
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Lamb Cashew Korma

Posted by Kroocrew on Sunday, December 27, 2009, In : India 





Ingredients:   

• 750 gm (1-1/2 lb) Lamb or mutton, cut into 2 inch cubes
• 3 tbsp Ghee
• 1-2 tbsp Chili powder
• 1/2 tsp Saffron
• 2 Onions, thinly sliced
• 1 Cinnamon stick, about 4 inch
• 250 ml (~1 Cup) plain yoghurt
• 2 Tomatoes, quartered
• 120 ml (~1/2 Cup) of cashew nuts, unsalted
• 4 Cloves garlic
• 1 Inch ginger, sliced
• 2 tbsp Fresh cilantro for garnish, finely
• 4 tbsp Malaysian meat curry powder
• Salt to taste   
   

Method:
   
•    Grind cashew nu...
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Dry Mutton Curry

Posted by Kroocrew on Saturday, December 26, 2009, In : Bangladesh 







Ingredients:

  • 1 kg (2 lb) diced mutton
  • 3 large onions
  • 1 pod garlic
  • 12 cm (5 in) piece ginger, peeled
  • Grind or homogenise onions, garlic and ginger into paste
  • 4 tsp oil
  • 1 tsp turmeric powder
  • 2 cinnamon sticks
  • 2 cloves
  • 1-3 cardamons
  • 2 anise florets
  • 1 tsp cumin seeds
  • 2 tbsp chillie powder (variable)
  • 3 fresh red chilies sliced (variable)
  • 5 tomatoes sliced
  • 6 shallots finely chopped
  • 3 sprigs curry leaves finely chopped
  • salt to taste


Method:

  1. mix the meat with half of the ginger-garlic paste.
  2. Heat the pan with oil and ...

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Nasi Beriani Kambing (Rice and Mutton Curry)

Posted by Kroocrew on Friday, November 27, 2009, In : Malaysian (Hawker) 


CC license

Mutton is a forgotten meat in most western cuisines. It was replaced some 40 to 50 years ago by the more marketable and more profitable lamb. Mutton has a definite flavour which can be strong, it can be a chewy meat so needs a longer cooking time. It is so good to taste mutton in countries like Malaysia and India and the middle-eastern countries and I wonder if mutton will ever be renewed as a meat type back in Western countries?



Yellow Rice:

  • 4 tbsp ghee
  • 20g chopped garlic
  • 40g shallots (sliced...

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Huushuur (Mongolian fried meat pasties)(蒙古炸肉馅饼)

Posted by Kroocrew on Saturday, October 31, 2009, In : China 


CC license



Ingredients:


For the filling:

1 kg minced mutton or beef, with fat included
3 ½ teaspoons salt
1 onion, chopped
2 cloves garlic, crushed
water to mix
Mix the filling ingredients together into a firm paste.

Note: If you are a little hesitant with the relatively short cooking time of this recipe then to pre-cook or par-cook  the filling as a stir-fried ingredient will take out the concern and not adversely affect the flavour. The flavour turns out to be more gravy flavoured with less noticea...
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