Preparation Time: 15 minutes

Cooking Time: 1 hour

Serves: 4-6

Ingredients

Broken wheat (dalia) 100 gm

Mutton (boneless pieces) 1/2 Kg

Large Onions finely sliced 4

Ginger paste 1/2 teaspoon

Garlic Paste 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Red chili powder 1 teaspoon

Green chilies, finely chopped a dash of garam-masala 2

Yogurt, whisked 1 cup

Oil 2-3 cup

A few mint leaves

Juice of 2-3 lemons

Salt to taste

Method

Boil the broken wheat till very tender, cool. Grind and set aside. Heat oil in a heavy- based pan. Fry onions till light brown. Remove half and keep aside. To the same oil, add ginger-garlic, paste and fry for 1-2 minutes. Add salt, chili powder and turmeric and sprinkle a little water and cook for a minute or two. Add meat and fry a little till the liquids dry up. Add yogurt and stir fry briskly till the oil comes on top. Add just sufficient water to cook the meat till tender and the water absorbed. Cool and grind the cooked meat. Add to it the ground wheat and cook on medium heat for 5-10 minutes. Add gram masala and lemon juice. Garnish with browned onions, finely chopped green chilies and fresh mint leaves, serve hot.

Badam Korma

Tender Mutton in Creamy Almond

Serves: 6-8

Ingredients

Hind leg of lamb, cut into 11/2″X 11/2″X 11/2″ cubes 1 Kg

Water 10 cups/2 It

Pure (desi) ghee 1 cup/190 gm

Green cardamoms (choti elaichi] 10

Salt to taste

Garlic (lasan) water* 1/2 cup/100 ml

Cloves (laung) 5

Cinnamon (dalchini) sticks, 1″ each 4

Almonds (badam), blanched, peeled, made into a fine, smooth paste with 1/2 cup milk. 1/2 cup

Full cream 1/2 cup/1 00m1

*Garlic Water

Mince 1 1/2 tbsp garlic (lasan) and mix it with 1/4 cup water. Let it stand for 5 minutes. Rub the mixture, with your hands, through a fine muslin cloth, and collect the extract. Use as required.

Method

Boil the water, add the meat and blanch for 1-2 minutes. Drain the water and wash meat in cold water. Keep aside. In a pan, add the meat, ghee, green cardamoms, salt, garlic water, cloves, and cinnamon sticks. Mix well and bring the mixture to the boil, stirring continuously. Fry until the meat changes color to a very light brown. Add enough water so that when the meat is tender, very little water remains. When the meat is soft, remove the pan from the heat and cool. Add the almond paste. Pour in the cream and mix well. Return the pan to very low heat and simmer the mixture, stirring all the time. Heat though.