Meatball Curry

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This is my Mom’s Meatball Curry recipe from one of her many many recipe books. Spiced meatballs are simmered in a special blend of ground spices like red Kashmiri Chillies, Cumin, Coriander, Pepper, Cardamom, Cinnamon, Cloves, with Ginger, Garlic & Vinegar and finished off with some creamy Coconut milk. Whenever I miss my Mom, which is pretty much always, I find comfort in being surrounded by her things. She penned many many recipe books and I love pouring through them to find a new recipe to try.

This recipe is very special, the balance of spices are amazing and I love that it yields a lot gravy that can be poured over rice.

Like I do with any recipe, this is Kravings tested. This means I’ve made sure the recipe can be replicated in the most efficient way by streamlining the process and removing redundancies – the results are delicious, I’m sure my Mommy in heaven would agree!

Meatball Curry

Ingredients

  • 1 lb, 500 gms ground Beef, Mutton or Lamb
  • 2 tbsps Gram or Chana Dhal
  • 10 red Kashmiri Chillies
  • 2 tbps of Coriander seeds
  • ½ tsp Cumin seeds
  • 1 tsp Peppercorns
  • 8 Cardamoms
  • ½ tsp Cloves
  • 1 inch stick Cinnamon
  • 8 cloves Garlic
  • 1 inch stick Ginger
  • ¼ cup vinegar
  • 1 cup + extra Water
  • 1 cup finely diced Onions
  • 1 cup finely sliced Onions
  • 2 tsps diced green Chillies
  • 400 ml Coconut Milk
  • Salt to taste

Instructions

  1. Roast the gram dhal, cool and process OR substitute gram flour
  2. In a food processor grind the dry spices first followed by the ginger and garlic and the vinegar and enough water to make a smooth paste
  3. Add salt to the ground meat and half the spice blend together with the diced onions, chillies and the ground gram and mix well
  4. Test a small piece to make sure the spices and salt are in balance
  5. Make into meatballs
  6. In a saute pan melt the ghee and add the other half of the spice paste
  7. Add the water to the food processor and add that water to the saute pan and bring to the boil
  8. Add the coconut milk and salt to taste
  9. Immerse the meatballs in batches and cook and remove
https://kravingsfoodadventures.com/meatball-curry/

Mutton BIRIYANI recipe- Lamb BIRIYANI – Easy meat recipe

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You’re going to love this recipe for Mutton Biriyani … this is one of the Biriyanis that is on that Biriyani hall of fame. There are so many different types of Biriyani, and depending on where you’re from, the taste is different even though the ingredients are practically the same. I’ve made different Biriyani recipes on the blog/channel and I’m sure this one won’t be the last. You can also make this recipe with Lamb. Mutton is just basically sheep that can no longer be called Lamb since it crossed two years. In my humble opinion, Mutton has a move developed flavor and lacks that gaminess that you get from Lamb. If you’re bothered by the gamey smell of Lamb or Mutton, a good trick is to soak it in milk overnight. It’s not really necessary though, when you cook your meat as long as I do all you’re left with it the delicious aroma of the spices in the meat.

 

I also use long grain Basmati rice, this is crucial to making a good Biriyani. I like to soak my rice for at least 30 minutes as this frees all the excess starch and can be rinsed away. Saffron is also a popular ingredient in a Biriyani preparation. These come from Spain and are harvested each year from the Crocus flower. I soak some in warm milk and allow the flavor and color to infuse. Although very few people add potatoes to their Biriyani, I am one of them … the combination of potato, meat and rice is strangely exciting and it’s how my Mom prepared it. Mom’s know best.

 

This recipe calls for a LOT of onions that will be fried. Half of these will be used in the gravy and half of these will be used as a garnish. And the true flavor comes from an incredible blend of spices in the Biriyani Masala that I make in small batches and like to use fresh.

On a side note: A few weeks after I taped this Biriyani, I had a visit from a family friend who is an amazing Hyderabadi homecook. She taught me how to make Hyderabadi Biriyani and I recorded the entire thing on FB live. You can check that out here.

Mutton BIRIYANI recipe- Lamb BIRIYANI – Easy meat recipe

Ingredients

  • 2 cups sliced red Onions
  • ¼ cup green chilles slices
  • Salt
  • Handful of nuts – Almonds and Cashews
  • 2 lbs 8 oz bone in Mutton cut in small 1 inch pieces
  • 4 tsps each of ginger and garlic paste
  • 4 tbsps of Biriyani Masala
  • ½ cup yogurt.
  • Oil for frying
  • 1 -2 Potatoes, sliced
  • 4 cups chopped Tomatoes
  • 2 tbsps of ghee
  • Whole spices - cardamoms green and black, cloves, cinnamon, & star anise

Instructions

  1. Soak the saffron in ¼ cup of warm milk
  2. Heat some oil and start frying the onions
  3. Add ¼ cup green chilles slices
  4. Remove golden brown, take half out and leave aside, also remove the chillies
  5. Keep browning the rest and they should be getting really dark but not burnt
  6. Add some salt to help caramelize the onions
  7. Add a handful of almonds & cashew nuts and take them out of the pan and leave aside.
  8. Marinate 2 lbs 8 z – over 1 kg of mutton with the juice of a lime, 2 tsps each of ginger and garlic paste, 2 tbsps of Biriyani Masala, Salt and ½ cup yogurt
  9. In some hot oil, saute all my meat till you get a bit of color
  10. Add 2 tsps each Ginger and Garlic paste and 2 tbsps of Biriyani masala
  11. Add the onions and chilies back in
  12. Mix everything well together, add 4 cups of chopped Tomatoes and salt to taste, mix again and let this cook for 30 - 45 mins.
  13. In the last 2-3 minutes add the half done potatoes to the gravy and leave it aside
  14. In a pot heat 2 tbsps of ghee or clarified butter and throw in some whole spices like cardamoms green and black, cloves, cinnamon, & star anise.
  15. They will start sizzling, add water to the pot together with salt to taste and bring to the boil.
  16. Add the Basmati rice in after it’s been washed and drained and cook for 15 minutes.
  17. As soon as you see the water bubble to the top, turn the heat down to low as you only want to cook this rice till it’s half cooked
  18. Drain this rice well
  19. In an oven proof pot or dish, layer in half of the meat and gravy
  20. Follow this with a ½ the rice and drizzle in some of that saffron milk
  21. Add another layer of the meat with the potatoes and the final layer of rice
  22. Drizzle in the rest of the saffron milk .
  23. Cover with the fried onions and nuts we reserved earlier
  24. Use a pinch of orange food colouring to the top layer of the Biriyani
  25. Add some halved boiled eggs
  26. Cover with tin foil and cook in a preheated 350 degree oven for 30 – 45 mins
  27. Once done, dig in to all those layers and serve
  28. Add some fresh coriander and mint leaves and serve this with a side of raita.
https://kravingsfoodadventures.com/mutton-biriyani-recipe-lamb-biriyani-easy-meat-recipe/

Ra Ra Gosht – Chunks of meat and ground meat cooked together in a spicy curry

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RaRaGoshtH

Most Canadians love their double double … most Indians too …2 is always better than one and when my friend told me about a dish that was prepared with both mutton chunks and ground mutton, I was all over it! I have no idea where the name come from, I tried to research it and didn’t find anything that made sense. If I do find it, I will post an addendum, or if you find it, please let me know in the comments below. This curry is usually slow cooked and requires patience and TLC. If you have a pressure cooker, it can cut down the cooking time quite a bit.

RaRaGoshtH2

Ra Ra Gosht – Chunks of meat and ground meat cooked together in a spicy curry

Ingredients

  • 2. 2 lbs Mutton or lamb
  • 1/4 pound ground mutton or lamb
  • 2 red onions sliced
  • 2 tsps coriander powder
  • Garam masala – Roast and grind 1 tsp each regular and black cumin(shahi jeera), 2 pieces mace(javitri), 2 black cardamoms and a stick of cinnamon. Can sub 3 tsps garam masala
  • 2 tbsps ginger and garlic paste
  • 3 tsps red chilli paste (recipe)
  • 2 chopped tomatoes
  • 6 – 8 cups of water
  • 1 cup stirred yogurt
  • 1 cup chopped coriander
  • Salt to taste
  • 1 tsp fresh ground pepper
  • Oil for frying

Instructions

  1. Making sure the mutton is quite dry, heat some oil in a sauté pan and brown the meat on both sides. This can take about 5 – 7 mins.
  2. In a separate frying pan fry 2 sliced red onions till a light golden brown.
  3. Remove the onions and add to the meat and mix well.
  4. Add the coriander and garam masala(previously roasted and ground).
  5. Add the ginger and garlic paste and chili paste and mix really well.
  6. Add the chopped tomatoes.
  7. Add a cup of water, cover and cook for about a half hour. Squish the tomatoes down with the back of your spoon, add salt and more water and continue cooking for another hour, stirring at intervals and adding water when the gravy gets dry. If you have a pressure cooker, you could just cook it in the pressure cooker.
  8. Once the meat is nice and tender, add the yogurt and coriander and more water if required.
  9. Cover and cook for 15 mins, add the raw ground meat, salt as required, pepper and more water and cook till done for another 15 mins.
https://kravingsfoodadventures.com/ra-ra-gosht-chunks-of-meat-and-ground-meat-cooked-together-in-a-spicy-curry/

Mutton Xacuti

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MuttonXauti_HNTXacuti conjures up memories of my Nana and her incredible cooking skills. Born in Goa, she raised 6 kids and many of them were still fairly young when my grandfather passed away. I never know what the names of the dishes were, but I always remember them being perfectly spiced and balanced with coconut or vinegar that is widely used in Goan cuisine.
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Unfortunately she passed before I developed my true passion for cooking and so I’m grateful for my friends like David D’souza who shares his love for Goan cuisine at Dusty’s Food Adventures for sharing these recipes so I can relive the memories and pass them down to my children.

This recipe is one of those things that looks incredibly complicated but when you break it down, it’s really quite straightforward. Although It’s spelled with an X it is pronounced Sha cuti and can be made with Chicken, Pork, beef Mutton or even just vegetables.

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I’m using red Kashmiri chillies in this recipe, these are favoured for their distinct red colour. If unavailable, you can substitute any other kind of dried red chillies.

The Kashmiri chilli is about 0.1 oz and 3 gms in weight. I will also be removing the stem and deseeding these chillies before I roast them together with other whole spices. I’m also using frozen fresh coconut and coconut oil. Coconut oil is very healthy and very on trend.

Mutton Xacuti

Ingredients

  • Ingredients
  • 10 red Kashmiri chillies, deseeded
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon peppercorn
  • 1/2 teaspoon fennel seed
  • 5 cloves
  • 2 teaspoon poppy seeds
  • 2 tablespoon coriander seeds
  • 1 inch cinnamon
  • 2 cardamom
  • 1 star anise
  • 1/2 tsp turmeric
  • 8 garlic cloves
  • 1 cup coconut(can use frozen, just defrost it)
  • 2 red onions – one coarsely chopped and one medium dice
  • 1 tbsp tamarind soaked in water
  • 5 tbsps coconut oil
  • 2 pounds bone in mutton(lamb leg or shoulder)
  • Lemon
  • Salt

Instructions

  1. Process
  2. Marinate the mutton with some lemon juice and salt
  3. Using a large pan, roast all of the whole spices and allow to cool
  4. In the same pan add the onions and garlic, roast and remove to cool
  5. Add the coconut and follow with 3 of the 5 tbsps of coconut oil, remove and cool
  6. Using a food processor, add all the whole and dry spices together with 1/2 tsp of turmeric and grind to a fine powder
  7. Add the onions and garlic and a little bit of water and blend
  8. Add the coconut and the melted oil and blend
  9. Repeat this process if required to get a smooth paste
  10. In a deep sauté pan or casserole, add two tbsps of coconut oil and sauté the second onion cut in a medium dice
  11. Add the spice paste or masala and fry for a minute
  12. Add the mutton
  13. Add some water to the food processor to free all the stuck on paste and add to the spice paste together with the soaked tamarind
  14. Cook for 40 mins covered, stirring frequently to prevent burning, add salt, a pinch of sugar and water as required
  15. Before serving, squeeze some lemon juice over the Xacuti to enhance the flavour!
https://kravingsfoodadventures.com/mutton-xacuti/