Dhaba Mutton.

Ingredients...........................................

1. Lamb- 500gm
2. Clarified butter/oil- 1/2cup
3. Large onion chopped- 2
4. Garlic crushed- 4-6
5. Grated ginger- 2tbsp
6. Salt to taste
7. Chili pwd- according to you
8. Sugar- 1tbsp
9. Green chili-chopped- 2
10. Spring onion- 1cup
11. Turmeric pwd- 1tbsp
12. Corrinader pwd- 1+1/2tbsp
13. Cumin pwd- 1tbsp
14. Garam masala- 1/2tbsp
15. Cinemom stick- 1inch
16. Bay leaf- 3-4
17. Green cardomom- 4
18. Cloves- 4-5
19. Tomato puree- 1cup
20. Water- 2cup

Method...................................

• Heat the wok add oil afetr 1/2 min add lamb pieces and fry till golden brown, take out and keep aside.

• Now add bay leaf, green cardomom, cloves, cinemom and fry for 10 seconds, now add chopped onion, fry till transparent, now add ginger , garlic, chopped chili and red chilli pwd, mix them properly and fry for 1 min. on low medium heat.

• Take a bowl add turmeric pwd, cumin pwd, corriander pwd and water mix them and make smooth paste. pour in pan and fry for 2min. add water and bring it to boil. after 2 min, add mutton cover the lid and cook for 1/2 an hour on simmer.

• Now open the lid and pour tomato puree, sugar, garam masala pwd, and chopped spring onion, cook uncovered for 15 min, on low medium heat.

• Dhaba Mutton. is ready to eat. you can adjust gravy consistency according to you.

Boti Masala Biryaani

Ingredients..............................

1. Oil- 10tbsp
2. Boiled half cooked rice- 1cup basmati
3. Lamb pieces- 5-8
4. Food color
5. Green cardomom-2
6. Cloves-3
7. Cumin seeds- 2tbsp
8. Red chili pwd- 1/4tbsp
9. Turmeric pwd- 1/2tbsp
10. Green cardomom- 3
11. Cinemom stick-1inch
12. Sliced onion-1
13. Chopped corriander- 4tbsp
14. Chopped mint- 2btsp
15. Julienne ginger- 1tbsp
16. Grated garlic- 1tbsp
17. Salt to taste
18. Green chilli-1
19. Curd- 5tbsp
20. Tomato puree- 4tbsp
21. Rose water- 2tbsp
22. Water- 1/2
23. Clarified butter/ghee- 2tbsp

Method.......................................

• Heat the wok add oil, after 2min add sliced onion and fry till transparent, now add chili pwd, turmeric pwd, salt, ginger, garlic and fry for 1min.

• Now add curd, tomato and lamb pices , 1/2 cup water , cook for 20 min, or 5-6 whistle. now open the lid and cinemon stick, cloves, green and black caromom, black pepper, cook till dry the gravy. 

• Now take a wok add clarified butter/ ghee on low heat, spread 1/2 portion of cooked rice, flack julienne ginger, chopped coriander,mint, food color cooked lamb pieces may be 3-4, again put rice, ginger, chopped coriander, min and lamb pieces, food color, cover the lid and cook for 15 min, on low heat. now add rose water, if you want. 

• Boti Masala Biryaani  sready to serve.

Kadahi Keema (Pan Minced Pork)

Ingredients.............................

1. Minced lamb/pork- 500gm
2. Black peppers- 6-10
3. Cloves- 3-8
4. Grated ginger- 1tsp
5. Bay leaves- 3
6. Grated garlic- 1tsp
7. Chopped tomato-1 cup
8. Chopped onion- 1 +1/2 cup
9. Crushed Corriander- 4tsp
10. Salt to taste
11. 5spices pwd- 2tsp
12. Red chili ped- 1/2tsp
13. Greenc hopped chili- 1
14. Oil- 5tsp

Method.................................

• Take big pot or pressure cooker , add minced washed lamb/pork and pepper+salt+cloves and cook for 15 min or 4-5 whistle.

• Now off the heat, leave for 5min. heat the wok, pour oil after 1/2 min, add grated ginger, garlic , green chilli, chopped onion and bay leaves fry for 5min or till brown,

• Then add cooked minced lamb/Pork, salt, chopped tomato+dry spices and cook for 15 min. low medium heat.

• Kadahi Keema (Pan Minced Lamb) is ready to serve.

Shikampuri Kebab

Ingredients..........................

1. Mined meat- 400gm
2. Grated ginger- 1tsp
3. Grated garlic- 1tsp
4. Chopped green chili- 1-2
5. Cumin seeds-1tsp
6. Coriander pwd- 2tsp
7. Roasted gram flour- 5tsp
8. Turmeric pwd- 1/2tsp
9. 5spices pwd- 1_1/2tsp
10. Yoghurt- tsp
11. Chopped coriander- 4tsp
12. Salt to taste
13. Oil- 6tsp
14. Chopped onion- 2
15. Almond pwd- 3tsp

Method...............................

• Heat the wok, pour oil after 1/2 min. add cumin seeds, ginger, garlic and fry till golden brown, after that put chopped onion and all dry spices fry for 1 min.

• Now add chopped coriander and almond pwd fry again for 1 min. switch off the gas and transfer the mixer in another bowl.

• Wash the minced meat keep aside, now heat the wok again pour 2tsp oil, add mixer, minced meat and roasted gram flour, salt- mix them properly and add litle water and cook for 5 min.

• Switch off the gas and transfer to another bowl and leave for cool, after that make a small balls whatever you want shape, heat the flat pan pour some drop of oil and place the shikampuri kebabs and shallow fry from all sides.

• Shikampuri Kebab is ready to serve.

Home-made Salami with Cocktail

Ingredients.................

1. Minced Lamb- 100gm
2. Chopped onion-2tbsp (optional)
3. Minced garlic- 1tbsp
4. Roast Gram Flour- 3tbsp
5. Minced ginger- 1/2tsp
6. Oregano- 2pinch
7. Salt to taste
8. Red chili pwd- 1sp
9. Crushed pepper- 2 pinch
10. Curry pwd- 2tsp
11. Oil- 6 tsp

Method........................

• Take a big bowl add all ingredients like minced lamb, garlic, ginger, red chili pwd, salt, pepper, roast gram flour, oregano, curry pwd, chopped onion, mix them well, now make sausage shape, cover from the cling flim and keep in fridge for 1/2 hour.

• Heat the wok now drop the sausage and cook for 10 min, take out and transfer to another bowl, leave for cool, 1/2 hour, now remove the cling flim.

• Now cut the pieces and fry. However, it's your choice to fry it or not.

Home-made Salami with Cocktail is ready to serve.