Matan Curry

Matan Curry:
Easy way to prepare Matan curry.

Ingredients:

• Mutton, cleaned & cut ½ kg.
• Coconut, grated & fried ½ piece
• Onion, chopped & fried 1 no.
• Onions, chopped fine 2 nos.
• Tomatoes, chopped 2 nos.
• Ghee for frying As required
• Salt to taste
• Red chilies powder 2 tspn.
• Coriander powder 1 tsp.
• Cinnamon 2 pieces
• Cloves 2 nos.
• Garlic 4 flakes
• Ginger 1 piece
• Fresh coriander leaves 1/2 bunch.

Preparation:

1. Fry all the masala ingredients and grind to a fine paste with the fried coconut and fried onion.
2. Heat 2 tbsps oil in a vessel and fry the chopped onions till red, then add boiled mutton and fry for 5 minute.
3. Then add the ground masala, salt, chopped tomatoes and boil until mutton is cooked.
4. Remove and serve hot with chapatis, rice or paratha.

Seekh kabab

Seekh kabab:

These delicious, juicy kebabs can be made with any minced meat you like. They are a terrific appetizer but also make a nice side dish to the main meal. Serve them with green Mint-Coriander Chutney.

Ingredients:

• Matan mince(khima) 400 gms.
• Chopped ginger 1 tsp.
• Chopped green chili ½ tsp.
• Chopped green coriander ½ tsp.
• Garam masala powder 1 tsp.
• Red chili powder 1 tsp.
• Oil 1 tsp.
• Salt As per taste

Preparation:

1. Squeeze mutton mince in a dry cloth to remove excess water.
2. Mix all the above ingredients except oil. Knead well.
3. Divide into 8 equal portions and make balls.
4. Spread the mince balls on to the skewers, using a wet hand. Press evenly toget kababs of six inches length.
5. Roast in a moderately hot tandoor for 7-8 minutes or in a pre-heated oven(175°C) , on frying pan for 10 minutes.
6. Baste with oil and again roast for 2 minutes.
7. serve hot with chapati.
   
   

Matan kabab

Matan kabab:
Mutton Kabab is a popular dish. Learn how to make/prepare Mutton Kebab by following this easy recipe.



Ingredeints:

• Matan 500gm
• Grated coconut 2 tbsn
• Large onion, roughly chopped 1nos
• Garlic paste 1 tspn
• Ginger paste 1 tspn
• Ground cinnamon 1/2 tspn
• Ground cloves 1/2tspn
• Ground cardamom1/2tspn.
• Coriander paste 1 tspn
• Red chilli powder 1 tspn
• Turmeric powder 1/2 tspn
• Lemon juice 2tspn.

Preparation:

1. Trim mutton of excess fat but leave a thin layer, for it gives a delicious crisp layer when grilled.


2. Cut meat into bite-size cubes.


3. Roast the coconut in a dry frying pan over medium heat,Stir constantly until it is a golden brown color, set aside to cool.


4. Put fried onion, garlic and ginger ,fresh coriander leaves into a container of electric blender and grind to a smooth puree.


5. Add spices, roasted coconut, and yoghurt and blend again for 1 minute or until coconut is finely ground.


6. Pour over the pieces of meat in a bowl, add lime juice and rub well into the meat so that every piece is well covered with the spice marinade.


7. Cover and leave in the refrigerator overnight or at room temperature for 2 hours.


8. Thread the pieces on a bamboo skewers and cook under a preheated griller or over glowing coals until brown.


9. Serve with chapatis, parathas or rice.