Brain Masala

INGREDIENTS:

1. 5-6 Brains
2. 1/2 ts. Turmeric
3. 1 packet Brain Masala (Shan)
4. 1 medium sized onion
5. Coriander, Green Onions, and Green chilies for garnish (chopped)

INSTRUCTIONS:

Boil the brains in 1/2 ts. turmeric, big pinch of salt, 1/3 cup water. (approx. 20 minutes)

Take out the brains from the water and peel off outside layer (sometimes, this layer is already removed) and set aside

Chop onions and fry til golden brown. 

Add brains and sautee for 1 minute.

Add Shan Brain Masala and cook for 5-7 minutes. DO not leave the brain with the masala, you want to be stirring occasionally.
Garnish with items in #5 on ingredients list and serve with rice or chappatis.

Chaap (Chops)

INGREDIENTS:

1. 4 lb. Chaap
2. 2.5 cup yogurt
3. 3.5-4 ts. Lal mirch
4. 0.75 ts. Haldi
5. 20 black pepper
6. 10 cloves
7. 10 ilaichi
8. 2 stick cinnamon
9. 4 tbsp. ginger garlic
10. 3 ts. Salt
11. 3 big onions
12. 1 cup oil

DIRECTIONS:

Marinate the chaap with ingredients 1-10.
Chop onions and fry til golden brown in the 1 cup of oil.
Add chaap.
On a high stove..Mix for 5 minutes (open pot).
Then close the lid…let cook on high stove for 5 mins.
Then medium (check every 20 minutes – overall cooks around 1 hr 15 mins). Check 3 times.
Last 20 minutes, make sure that it’s not sticking.If the chaap is not done, then ¼ cup water.

Goat Biryani

Aloo Keema Curry

INGREDIENTS:

1. 1 lb keema (Minced meat)
2. 1 medium onion
3. 2 roma tomatoes
4. 2 tbsp. ginger/garlic paste
5. 1 tsp. salt
6. 1 tbsp. red chili powder
7. 1.5 tsp. haldi (turmeric)
8. 1 tsp. garam masala
9. 0.5 c. green peas *optional

DIRECTIONS:

Fry the onions in 1/2 c. oil until golden brown.
Add meat and ginger/garlic paste until the water evaporates. (approximately 5 minutes)
Add spices and 2 tbsp. water. Cook on high heat for 2 minutes, stirring constantly.
Add sliced tomatoes and yogurt and cook on medium-high heat for 10 minutes.
Add potatoes and 1 c. water. Cook on low heat for 30 minutes, or until the potatoes are tender. *If you want to add peas, add them during this stage.
Garnish with coriander and serve with hot chappatis, naan or rice.

Aloo Gosht (Goat curry with Potatoes)

                 

Aloo gosht is a childhood favorite. This recipe is my mom's. It takes me back to my childhood days when I would make her mix my food. This dish can be enjoyed with rice/chappati/paratha. 

To clarify: Bhoono means to basically cook the substance on high heat to basically cook out all of the excess water. This ensure that the curry itself will have taste and not be watered down, but rather thicker and creamy. 

INGREDIENTS:

1. 1.5 lb gosht (meat)
2. Medium to large onion
3. 2/3 cup of oil
4. 1 ts. Lal mirch
5. 1/8 ts. Haldi
6. 6-8 Black pepper
7. ½ stick cinnamon
8. 4 Cardamom
9. 2-4 Long (Cloves)
10. 1 ts. Zeera
11. ½ ts Salt
12. 2 ts Ginger/Garlic Paste
13. 1 Medium sized potato

INSTRUCTIONS:

Fry the onions in the oil until perfectly golden, at this time add the gosht (meat) and Ingredients 4-12.
For 2 mins – mix the meat and spices. 
Saute for 5 mins on high heat (you will saute this until the oil begins to rise to the top and separate from the mixture a bit)
Add ½ cup of water and simmer for 30-45 minutes (let it simmer on medium to low stove, for instance #4 out of 9). While simmering, put 1 medium tomato on top of it. *NOTE* Do not cut the tomato or anything, just simply place it on top of the curry.
Check 2 times during this simmer process (So about every 20 minutes). 
Bhoono the food to entirety! If the gosht isn’t done, then cook another 15 minutes, and bhoono after this time. 
When gosht is about 80% done, Add 1 cup water and 1 Potato. Bring to a boil on higher heat, then cook another 15 minutes on Medium (til Potatoes are done)

Pulao

This meat in this dish can be substituted for chicken as well. Make sure the chicken is with bone though, not boneless. This dish serves approximately 2-3 people. (It's usually enough for dinner for 2 and next day lunch for 2).

INGREDIENTS:

1 lb. goat meat (medium pieces)
1 medium onion
2 piece cinnamon stick
2.5 ts cumin seeds (zeera)
8-10 cardamon pods (ilaichi)
8-10 long
10-15 whole black pepper
1.5 tbsp ginger/garlic paste
3 green chillies
1/2 ts. crushed red pepper flakes
2 tbsp oil
1 cup water
2 cup rice
2 potatoes
approx. 2 cup water (This can vary)
1 tbsp salt

INSTRUCTIONS:

Fry the medium onion til it is golden brown. (You want to do this in a deeper pot)
Add in the meat, and ingredients from meat stew part from 3-8.
Finely chop the green chilies and add these, plus number 9-12 to the pot as well.
Leave this to boil and cook the meat.
When meat is done, you will add in the 2 cups of rice, potatoes,and the 1 tbsp of salt. In full, there should be approximately 2.5 cups of liquid (This includes the stock from the meat and any additional water you may need to add to take it to the desired level)
5 minutes prior to serving, add golden brown onions (approximately 1 handful) to the top of the pulao and let simmer. 
To serve, put on serving tray. The pulao is best served with Yogurt Raita.