Spiced Moorish Lamb Kebab | lamb Recipes

Spiced Moorish Lamb Kebab

Ingredients:

For kebabs:

1/2 kg lamb mince
Coriander leaves (hara dhania), finely chopped
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp black pepper

1 tsp coriander seeds
A few sprigs of thyme
5 garlic cloves
Handful of raisins
1/2 yolk of an egg
1 stick cassia bark
1 tsp chilli flakes
1 lemon
4 Tbsp extra virgin olive oil
3 Tbsp bread crumbs
1 Tbsp butter
1/2 cup water


For hang curd dipping:

600 ml of hung curd
2 Tbsp extra virgin olive oil
1 tsp chilli powder
1/2 tsp black pepper
1 lemon squeezed
Salt to flavor
Handful of dill leaves, finely chopped
Handful of coriander leaves
1 Tbsp honey
1 cucumber de-seeded and finely chopped

Method:

Heat up a pan, and add cumin, fennel seeds, black pepper, coriander seeds, cinnamon & dry roast them until they start to change color.

Add the masala to a grinder.

Mince garlic, thyme, chilli flakes, raisins, juice of 1/2 lemon, olive oil and salt.

Add this mixture also to the grinder and mix it all together and keep the marinade aside.

Take a bowl and add breadcrumbs, 3 tsp of marinade mixture, egg yolk and olive oil.

Mix and make them into flat kebabs.

Rest them in the refrigerator for 15 minutes.

Pre heat the grill pan and drizzle it with olive oil.

Gently lower the kebabs into the pan.

Finish it with butter for glaze.

Take out the kebabs from the pan and add water into the pan and let it reduce.

Add this reduction on the kebabs before serving.


For hung curd dipping:

In a bowl add hung curd, olive oil, chilli powder, black pepper, lemon juice, salt, some dill leaves, some coriander leaves, honey and cucumber.

Mix it well and serve it with the kebabs.

Sauted Chicken Breasts With Mushroom Gravy | Chicken Recipes

Sauted Chicken Breasts With Mushroom Gravy

Ingredients

4 boneless skinless chicken breasts
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 small onion, finely chopped
8 ounces small fresh white button mushrooms
1/2 cup dry white wine
2 tablespoons corn starch
1 cup chicken broth
1/2 teaspoon dried thyme

Directions

If the chicken breasts are thick slice them vertically in half 1" thickness. Combine flour, salt and pepper in medium bowl. Dredge chicken in flour mixture.
Melt 2 tablespoons of butter in large skillet over medium heat. Sauté chicken until cooked through, about 10-12 minutes per side. Set aside and cover to keep warm.
Add remaining tablespoon of butter to pan. Sauté onions in butter until just starting to brown, about 2 minutes, then add mushrooms. Continue cooking until mushrooms soften and reduce in size, about 5 minutes. Add wine and reduce to simmer.
Mix corn starch in chicken broth and add to pan. Season with thyme, salt and pepper, adjusting to taste. Let simmer until gravy thickens. Spoon over chicken.
Very nice with mashed potatoes and steamed broccoli.

Delicious Browned Beef Stew | Sri Lankan Recipes

Delicious Browned Beef Stew

Ingredients

1 -1 1/2 lb cubed beef stew meat
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 onion, chopped fine
1 carrot, chopped fine
1/4 cup finely chopped celery, with a few minced leaves
1 tablespoon dried parsley
1 pinch thyme
3 1/2 cups beef broth
2 medium potatoes, diced
2 carrots, diced
2 onions, diced


Garnish: 

fresh thyme sprig

 Directions

Put flour, salt and pepper in a large ziploc bag.
Heat oil over medium heat in a large dutch oven.
Place meat in bag with the flour and shake until well coated.
Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
Stir until well browned.
Add finely chopped carrot and next 4 ingredients.
Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

Fried Egg Curry | Sri Lankan Recipes

Fried Egg Curry

Ingredients:

Eggs     4 Large
Cinnamon stick     ½ inch
Bay Leaf     1
Cloves     2
Cumin Seeds     ¼ TSP
Fennel seeds     ¼ TSP
Fenugreek Seeds     ½ TSP
Mustard Seeds     ¼ TSP
Green Chillies     2 (sliced)
Onion     1 Large (Chopped finely)
Tomato     ½ (Finely chopped)
Ginger Garlic Paste     2 TSP
Coriander Leaves     2 TSP (Chopped)
Black pepper powder     1/8 TSP
Red chili powder     ½ TSP
Coriander Powder     1 TSP
Cumin Powder     ¼ TSP
Turmeric Powder     ½ TSP
Garam masala     ½ TSP
Curry Leaves     1 Sprig
Coconut milk (1st Extract)     4 TBS
Coconut Milk (2nd Extract)     1 ¼ Cup
Water     ¼ cup
Maldive Fish flakes (Optional)     1 TBS
Salt     1 TSP or to taste
Oil     For deep frying + 1 TBS

Method:

    Boil the eggs with ¼ teaspoon of salt for 10-12 minutes.
    Carefully peel the cooked eggs and set aside.
    Heat oil in a medium deep wok and deep fry the eggs for 1 minute or until golden brown. Please close the wok with a lid and deep fry.
    Drain on a paper towel.

    Heat 1 tablespoon of the oil in a medium wok or saucepan and add mustard seeds, bay leaf, cinnamon stick, fennel, cumin, fenugreek seeds and let them sizzle for 30 seconds.
    Discard the bay leaf.
    Add onion and sauté until onions turn to brown and crisp.
    Add the curry leaves, green chilies and sauté for another 1 minute.
    Add ginger garlic paste and fry until fragrant.
    Add chopped tomatoes and all other ground masala powders with salt and sauté for 2 minutes.
    Add the Maldive fish flakes if you are using.
    Add 2nd extract of the milk and water and bring to boil for 8 minutes.
    Sprinkle over the black pepper powder.
    Add the eggs and cook for another 5 minutes with 1st extract of milk.
    Simmer for 5 minutes until the sauce has thickened.
    Garnish with chopped coriander leaves.
    Serve with white rice or string hoppers.

Prawn Pepper Curry | Prawn Recipes

Prawn Pepper Curry

Ingredients:

1 kg green prawns deveined
2 tblsp coriander powder
1 tbsp cumin powder
1 tbsp roasted black coarsely ground
1/2 desiccated coconut or fresh coconut
1 Spanish onion finely sliced
4 cloves garlic finely sliced
2.5 cm fresh ginger chopped
fresh curry leaves
lemon grass
tamarind paste
salt  to taste.

Method:

Using a frying pan dry roast all spices until aromatic. Dry grind coconut and add water to make a thick paste set

aside.Using a heavy bottom pan add 1 tbsp oil you prefer, fry onions, ginger garlic until fragrant , next add curry leaves,

and lemon grass, lastly add the coconut paste and cook until a thick and creamy , add 2 cups of water bring to boil, reduce

heat add salt , and tamarind pulp, and lastly add the prawns and cook until succulent approx 8 mins Enjoy

Vegetable Chicken Egg Rolls | Chicken Recipes

Vegetable Chicken Egg Rolls

Ingredients:

    24 egg roll skins
    Vegetable oil for deep frying
    1 cup chopped mushrooms
    2 boneless cubed chicken breasts
    2 minced garlic cloves
    2 Tablespoon vegetable oil
    2 cans drained bean sprouts 16 ounce
    4 cups spinach leaves
    1 cup thin sliced green onions
    1 cup thin sliced bamboo shoots
    4 Tablespoons soy sauce
    4 teaspoons corn starch
    2 teaspoons grated ginger
    2 teaspoons sugar
    ½ teaspoon salt

Method:

To make this vegetable chicken filling you will rinse, drain, and then chop the mushrooms, while discarding the stems. Place in bowl and then set aside until needed.

Chop chicken breasts in bite sized ½ inch cubes. Add 2 Tablespoons oil to stir fry pan to heat and then add the meat and garlic. Stir fry for 2 to 3 minutes.

Add bean sprouts, spinach, green onions, and bamboo shoots, and then stir fry for 3 or 4 more minutes.

Blend together the cornstarch and soy sauce and then stir in the ginger, sugar, and salt.

Place this mixture into chicken mixture and then stir while stirring to prevent sticking. Remove from heat and allow this to cool to touch.

Preheat deep frying vegetable oil in a large stir fry pan to 365 degrees Fahrenheit to prepare this dish.

After cooling the chicken filling, you will lay out the individual egg roll skins with one point facing towards you. Spoon ¼ cup filling just below the center of the skin and diagonally across the skin.

Next your will fold the bottom point of the skin facing you over the chicken and vegetable filling. Tuck the point under the filling and then fold the side corners over as if you are forming the shape of an envelope.

Roll up the egg rolls and then set to the side until ready to stir fry.

After reaching 365 degrees add just a few egg rolls at a time to the hot oil and fry for 2 to 3 minutes or until they are golden brown in color.

Drain on paper towels before placing on serving dish for serving.

Chicken Meatballs with Spicy Tomato Sauce | Chicken Recipes

Chicken Meatballs with Spicy Tomato Sauce

For the meatballs:
5 oz. (155 g.) spinach leaves
1 lb. (500 g.) ground chicken
6 Tbs. (1 oz./30 g.) whole-wheat panko bread crumbs
3 Tbs. grated Parmesan cheese
2 cloves garlic, minced
1 large egg, slightly beaten
Salt and freshly ground pepper

For the spicy tomato sauce:

2 Tbs. olive oil
1 yellow onion, chopped
4 cloves garlic, chopped
1/4 tsp. each red pepper flakes and dried thyme
1/2 tsp. dried oregano
Salt and freshly ground pepper
1/3 cup (3 fl. oz./80 ml.) dry red wine
1 can (28 oz./875 g.) diced tomatoes

1/4 cup (3/4 oz./20 g.) chopped fresh basil

Bring a saucepan of water to boil over high heat. Add the spinach and cook just until wilted, about 3 minutes. Drain well and then wrap in a clean kitchen towel to squeeze out any remaining moisture. Finely chop and transfer to a large bowl.

Preheat the oven to 375°F (190°C). To the bowl with the spinach, add the chicken, panko, Parmesan, garlic and egg. Season well with salt and pepper and stir to combine. Using 2 tablespoons of the chicken mixture at a time, form into meatballs and transfer to a baking sheet lightly coated with nonstick cooking spray. Bake until the meatballs are cooked through, about 15 minutes.

To make the tomato sauce, in a saucepan over medium-high heat, warm the oil. Add the onion and garlic and saute until the onion is translucent, about 5 minutes. Add the red pepper flakes, thyme and oregano. Season with salt and pepper and saute, about 30 seconds. Add the wine and cook until the liquid is reduced by half, about 4 minutes. Add the tomatoes with their juices and bring to a boil. Reduce the heat to low and simmer for 25 minutes. Allow to cool slightly, then transfer half of the sauce to a blender in two batches. Puree the sauce and add it back into the saucepan. Season with salt and pepper.

Ladle the sauce into shallow bowls and top with 3 or 4 meatballs. Garnish with the chopped basil, and serve. Serves 4-6.

Chicken has a significantly lower calorie and fat content than the traditional beef or pork base for meatballs. Adding spinach into the meatballs is an easy way of slipping more vegetables into your diet, too. Swimming in a fiery tomato sauce, you won’t even miss the spaghetti.

Chinese Roast Lamb | Chinese Recipes

Chinese Roast Lamb

This sweet & sour Chinese lamb preparation is an absolute delight. Different marination can be given to get different taste. Overnight marination is required to make the dish near perfect.



Ingredients:

200 gm lamb
1/2 cup honey
50 gm minced fresh ginger
50 gm garlic cloves diced
½ packet Knorr® Easy to Cook Chinese Manchurian
3 tsp sesame oil
1 tbsp Chinese five-spice powder

Direction:
 
Marinade the lamb with honey, Knorr® Easy to Cook Chinese Manchurian, minced fresh ginger, garlic cloves, sesame oil and 1 tbsp Chinese five-spice powder. Cover and marinate in refrigerator overnight.
Preheat oven to 240C, roast lamb cutlets for 5 minutes. Baste with generous amounts of the marinade, bake a further 8-10 minutes, or until medium-rare. Remove lamb from oven tray and rest for 10 minutes in a warm place. Glaze racks with a half-half mixture of honey and soy, and serve.

Chef tips:
 
Usually this dish is little sweet & sour in taste because you add honey in the marination. You can make various varieties out of that by using different marination and basting.

Shrimp Pad Thai Recipe | Thai Recipes

Shrimp Pad Thai Recipe

Serves 4
Prep Time: 10 min.
Cooking Time: 50 min.

Ingredients

• 1 spaghetti squash, cut in half, and seeds removed;
• 1 lb. raw shrimp, peeled and deveined;
• 2 shallots, minced;
• 3 cloves garlic, minced;
• 1 tsp. fresh ginger, minced or grated;
• 3 cups mung bean sprouts;
• 1 cup carrots, julienned;
• 2 eggs, lightly beaten;
• 4 green onions, sliced;
• Juice of 1 lime;
• 2 tbsp. fish sauce or coconut aminos;
• 2 tbsp. raw honey; (optional)
• 1 tbsp. chili sauce; (optional)
• 2 tbsp. almond butter;
• 3 tbsp. coconut oil;
• 1/4 cup chopped roasted nuts; (optional)
• 1/4 cup fresh cilantro, chopped;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 400 F.
2. Brush the inside flesh of the squash with 1 tbsp. of the melted coconut oil. Place both halves in the oven on a baking sheet, skin side up, and roast for about 40 min.
3. When cool enough the handle, break the flesh apart with a fork to get the spaghetti squash “noodles”.
4. In a small saucepan placed over low heat, warm up the lime juice, fish sauce, honey, chili sauce, and almond butter. Mix everything together in the pan until smooth.
5. In a skillet, melt some coconut oil over a medium-high heat. Add the shrimp, cook for 3 to 4 minutes, and set aside.
6. Add the shallots, garlic, and ginger, and sauté for two more minutes.
7. Add the bean sprouts and carrots, and cook for another minute.
8. Pour the eggs into the center of the skillet, scramble, and combine with the vegetables.
9. Add in the spaghetti squash, almond butter sauce, green onions, cilantro, and season with salt and pepper  to taste. Give everything one last big stir, garnish with the roast nuts, if using, and serve hot.

Sri Lankan Coconut Cake | Sri Lankan Recipes

Sri Lankan Coconut Cake

Ingredients:

Plain/All-purpose Flour     50 g
Caster Sugar     250 g
Jaggery/ palm sugar     500 g
Freshly grated coconut     500g
Coconut Milk     200ml
Chopped cashew nuts     100g
Mixed spice     1 TSP
Cardamom Powder     ½  TSP
Grated lemon zest     1 TSP
Salt     ¼ TSP

Galze Icing: (Optional)

Icing Sugar     250g
Water     2-3 TBS

Method:

    Preheat the oven to 170 degrees C.

    Dissolve the jaggery and sugar in the coconut milk.

    Place this mixture into pan and bring to boil.

    Add salt and the ground spice and give a good stir.

    Add the grated coconut and cook until the mixture starts to leave the sides of the pan.

    Remove from heat and gently stir in the flour.

    Stir in the chopped cashew nuts along with grated lemon zest.

    Pour the mixture into the baking pan (9 inch*12 inch).

    Bake in the preheated oven for 40-45 minutes or until springy to touch and a knife inserted into the centre comes out clean.

    Set aside to cool on a wire rack.

Prepare glaze icing:

    Sift the icing sugar into a bowl and using a balloon whisk gradually stir in enough water to make a smooth icing that will coat the back of a spoon.

    Once the cake is completely cool, cut into slices and drizzle the glaze liberally over the top.

Crispy Onion Rings Recipe | Sri Lankan Recipes

Crispy Onion Rings Recipe

Ingredients

1 large onion, cut into 1/4-inch slices
1 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

 





Directions

Pre heat the oil in a deep-fryer to 375 degrees F.
In a medium sixed bowl, stir together the flour, baking powder and salt.
Place the bread crumbs into shallow dish.
Dip the onion slices into the flour mixture until they are all coated; set aside.
Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat. then place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat.
Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain.
Season with seasoning salt, and serve

Watalappan | Sri Lankan Recipes

Watalappan

Ingredients:

10 eggs
500g Jaggery
1 tspn nutmeg powder (optional)
1 tspn cardamom powder
1/2 cup cashews cut (optional)
1 can of condensed milk





Method:

Grate the Jaggery very finely and set aside. Beat the eggs. Then add the grated Jaggery , nutmeg powder, cardamom powder, milk and mix well using a beater. Pour the mixture into a baking dish and cover it with a foil. The mixture now needs to be steamed. To do this, place the dish in a baking tray filled with a little water and bake it in the oven at 400 F for about 30 to 40 minutes or till well done.

Chicken Masala Recipe | Sri Lankan Recipes

Chicken Masala Recipe

Ingredients

4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Method:
 
pound chicken breasts between sheets of plastic wrap until about 1/4" thickness.
Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms.
Add Marsala wine around chicken pieces.
Cover and simmer for about 15 minutes.
TRANSFER to serving plate.

ORANGE CHICKEN | Sri Lankan Recipes

ORANGE CHICKEN

Ingredients:

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:
 
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Panko Shrimp Recipe | Sri Lankan Recipes

Panko Shrimp Recipe

Ingredients

½ teaspoon salt
½ teaspoon sugar
1 cup all purpose flour, for dredging
3 eggs, beaten
3 Tablespoons milk
2 Tablespoons of parsley, chopped
1 cup panko bread crumbs
24 jumbo shrimp, shelled, deveined, tail on
4 cups canola oil for frying
½ cup plum sauce
1 Tablespoon horseradish






Directions

Combine salt and pepper into the flour in a shallow bowl.

Beat together the eggs, milk, parsley in a second shallow bowl.

Put the panko crumbs into a third shallow bowl.

Dredge the shrimp first in the flour then in the egg mixture and finally coat in panko mixture.

Pour oil into a heavy-bottomed skillet and heat.

Begin adding the coated shrimp in batches of 6 into the hot oil. Fry shrimp until golden, about 1 to 2 minutes.

Transfer to plate line with paper towel.

Stir plum sauce and horseradish together in a small bowl. Serve shrimp with the plum sauce and horseradish mixture.

Sri Lanka Bistake Beef Steak Saute with Onion | Sri Lankan Recipes

Sri Lanka Bistake Beef Steak Saute with Onion

Ingredients

450 gm Beef, Rump Steak
2 Onion
75 ml vinegar
1 tsp salt
1 tsp pepper, Black, coarse grind
100 ml oil
1 curry leaf sprigs
2 cg cinnamon stick
1 tsp mustard seed, ground
100 ml Stock
1 tsp Sugar
1/2 tsp chile powder

Directions

Slice the Beef into 50mm slices. Make Onion rings with 1 1/2 onions and chop remainder. Mix together the vinegar, salt and pepper in a bowl and marinate Beef for 1 hour.
Heat the oil in a frying pan and when hot add the curry leaves, chopped Onion and cinnamon stick. When fragrant add the Beef and marinade. Cover pan and cook over a low heat until the Beef is tender. Remove the Beef and set aside.
Add the Onion rings to the pan and stir fry for a couple of minutes. Add the mustard, stock, Sugar and chile powder and mix well. Put back the Beef slices and cook for a further 2–3 minutes. Remove the cinnamon stick before serving.

Binjal salad | Sri Lankan Recipes

Binjal (wamboto) salad

1 1/2 lb(Brinjal)
2 large onion thinly sliced
2 tomato cut into cubes
6 green chillie . vinegar. Pepper powder
½ a tbs Red chillie flakes
Salt to taste
Sugar to taste


 


Method

Wash the brinjals well and cut into 2 and then into long thin pieces. Mix them with salt and a little turmeric powder and deep fry until golden brown and keep it aside for the oil to drain. Now cut all the above ingredients and place them in a dish. Then add the fried brinjal and season with salt, sugar, 1/2 tbs red chillie flakes and vinegar and mix well. This is a delicious easy to make dish and also good for parties.

Konda kawum | Sri Lankan Recipes

Konda kawum

Ingredients

1. 1 bottle of Honey (Pol pani)
2. 8 cups - Rice flour
3. 3 cups white flour
4. 2 tea spoons- Cardomom Spice (you can buy this in the spice section as a powder or take cardomon pods, take the seeds and grind them.)
5. 6 tea spoons- Sugar
6. 2 cups-water
7. Vegetable oil for frying

Special utensils: 
 
a. A small Wok (about 5-6 inch dia. – similar to one used to make Hoppers)
b. spoon (preferably one like a soup spoon) to put the mixture in to the boiling oil (should be about 3x bigger than a table spoon)
c. Another spoon to pour the mixture in to the soup spoon and clean the bottom of the spoon so that small parts of the batter do not fall in to the boiling oil.
d. Skewer
e. Small fairly flat wooden spoon to baste the oil while the Kawum is cooking.

Procedure:
 
1. Mix all the ingredients & prepare a thick mixture. ( the correct consistency: the mixture should be think but at the same time be able to pour it to the boiling oil using a spoon)
2. Get the mixture to the spoon & pour ½ of it to the boiling oil. Make sure to pour slowly and keep the pouring to the middle of the Kawum
3. Bring the chop stick to the middle of the mixture (in the boiling oil pot) & slowly pour the remaining ½ of the mixture in to the middle of the Kawum.
4. Start turning the chopstick around its center while putting boiling oil on to the Kawum from another spoon. (this is to make the Kondaya)
5. Once it come to the shape of a “Konda Kawum” ; take out the chopstick & flip the Kawum upside down
& let it fry till it become golden color.

Troubleshooting tips:

If the Konde is not coming, reduce the oil in the pan. The ideal amount should be just to the base of the Konde – so estimate it. Less is better.
If the Konde is not coming, it may be because there is too much water in the Pani, so add a little flour.
Sometimes, if you keep the mixture out too long, it tends to puff out like a papadam on one side. If this happens, put the mixture in the fridge for a little while.

GOAN MUTTON CURRY RECIPE | Sri Lankan Recipes

GOAN MUTTON CURRY RECIPE

Ingredients:

750 gms mutton
2 cup warm water
2 tsp vinegar
1/2 tsp pepper powder
1 tsp coriander powder
salt to taste
1/2 tsp clove powder
3 tblsp oil
2 tblsp desiccated coconut
2 big size onions
1 1/2 inch ginger
1/4 cup yogurt
1 tsp red chilli powder
1 tsp cinnamon powder
6 cloves garlic
1 tsp turmeric powder

How to make goan mutton curry :
 
Clean and wash the mutton thoroughly.
Remove off the excess water and cut into 1 inch cubes.
Cream the yogurt and turmeric powder together.
Mix in the mutton cubes and marinate for 3-4 hours.
Take off and cut one onion.
Slice the other.
Wash, take off and crush the ginger and garlic.
Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown.
Remove with a slotted spoon and keep aside.
Mix in the remaining oil to the pot and fry the cut onions until soft.
Mix in the crushed ginger and garlic.
Stir fry for one minute.
Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder.
Stir fry for 1 minute over low heat.
Mix in 2 tblsp of water and stir fry until it evaporates.
Mix in the desiccated coconut stir fry for 2 minutes over low heat.
Mix in meat and increase the heat.
Stir and fry the meat for 5 minutes or until it changes colour.
Mix in water and bring it to a boil.
Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt.
Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender.
Stir in vinegar, take off from heat, serve hot.

Mobile Car Wash & Detailing Granada Hills CA

Mobile Car Wash & Detailing Granada Hills CA

Brothers Mobile Car Wash & Detailing
Call, text or email to set up a appointment
Jose
818-792-6709

We bring our own filtered water & electricity. We use Eco friendly products & microfiber towels.

We guarantee you won't find better quality & service than ours. Anyone can clean or wax a car, truck, van or SUV but would you trust just anyone? Trust your Brother, Brothers Mobile Car Wash & Detailing.

We accept cash, debit, credit - Visa, Master Card, American Express & Discover.

Outside Wash ONLY
Hand wash & dry
Clean outside windows
Light degreaser on rims tires & wheel well
Tire dressing
Cars starting at -------------------- $15.00
Trucks, Vans & SUV's starting at $20.00

Basic Wash
Hand wash & dry
Clean windows (inside & out)
Degreaser on rims, tires & wheel well
Tire dressing
Blow out & vacuum interior & trunk
Wipe down dash board & door panels
Cars starting at ---------------------- $25.00
Trucks, Vans & SUV's starting at $35.00

Mini Detail
Hand wash & dry.
Bug & tar removal
Clean windows (inside & out) & mirrors
Heavy degreaser on rims, tires & wheel well
Tire & interior dressing
Blow out & vacuum interior & trunk
Shampoo carpet, floor mats & door panels
Cars starting at ---------------------- $65.00
Trucks, Vans & SUV's starting at $75.00

Full Detail
Hand wash & dry
Bug & tar removal
Hand wax
Clean windows (inside & out) & mirrors
Clean out ash tray
Heavy degreaser on rims, tires & wheel well
Tire & interior dressing
Blow out & vacuum interior & trunk
Wipe down dash board & door panels
Shampoo carpet, seats & floor mats
Cars starting at. --------------------- $120.00
Trucks, Vans & SUV's starting at $150.00

Brothers Mobile Car Wash & Detailing
Call, text or email to set up a appointment.
Jose
818-792-6709