* Mutton : 1kg * Ginger Paste : 2tbsp * Red Chilli Powder : 2-3tsp[authentically paste] * Cumin Powder : 1tsp[authentically paste] * Coriander Powder : 1tsp[authentically paste] * Turmeric Powder : 1tsp * Salt : As Required * Cinnamon Powder : 1/4tsp * Green Cardamom Powder : 1/4tsp * Cloves Powder : 2pinches * Bayleaf : 2small * Lemon Juice : 2tbsp * Oil : 4tbsp + 2tbsp[authentically mustard]METHOD
Wash the mutton thoroughly discarding the skin and any residual hair. Marinate with half of chilli powder, cumin powder, coriander powder, turmeric powder, salt, lemon juice and 2tbsp of mustard oil. Rub well for 2-3 minutes and refrigerate for at least 4-5 hrs or overnight in a closed container. Take out the mutton 1-2 hours before cooking. Heat 4tbsp oil in a wok. Temper oil with bay leaves. Add the ginger paste and fry for 2 minutes.
Add the remaining cumin powder, coriander powder, red chilli powder, turmeric powder, salt as required. Stir at low heat for a minute. Add the marinated mutton with the marinade and fold in well. Stir the mutton at high heat for 5 minute. Reduce heat to minimum and cover. Open cover at short intervals and stir, cover again. A lot of water will be released which will take about 45-55 minutes to dry. At this stage, add 2 medium cups of warm water. Stir and cover cook for another 10-15 minutes. Open cover and add the cinnamon, green cardamom and cloves powder. Stir and let cook for another 3-4 minutes. It's done. Transfer to a serving bowl and enjoy with piping hot steamed rice.
* Milk [full cream] : 1ltr. * Condensed Milk : 1/2 tin * Cheese : 100gm * Orange : 2
Pour the milk in a heavy bottomed vessel and put on the oven. Boil at low heat till it reduces to almost half, stirring every 3-4 minutes. Meanwhile, wash and peel the oranges. Discard the white skin from them and get the pulp. Break into small pieces. Get the zest of one orange. As the milk is reduced to half, add the condensed milk. Mix well and boil further for 5 minutes. Crumble the Cheese pieces with your palm and pour into the kheer. Switch off and transfer into a serving bowl. Let cool. Now add the orange pulp and the zest. Put for refrigeration. To be served chilled!! Please do not add the orange pulp and zest when the kheer is still hot, it may curdle it. No need of using artificial orange essence as the orange zest and pulp will add a fresh mild flavor to the kheer. Adding nuts is really not required in this dish. - www.spiceupwithsoma.blogspot.com