Mutton Karahi

Ingredients

• 850g goat curry cut
• 2 onion, finely sliced
• 3 tomatoes, finely sliced
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp coriander powder 
• 1/2 tsp cumin powder
• 1 tsp kasoori methi 
• 1/2 tbsp meat masala (opt)
• 1/2 cup beaten yogurt
• 2 green chilies, sliced
• 1/2 cup cooking oil, salt to taste
• Chopped coriander leaves

Method
- Heat oil in a big wok or pot over medium heat, saute ginger-garlic paste for 1-2 minutes until the raw smell of ginger goes off. Then add in the mutton and sear it for a few minutes.
- Add chopped onions and tomatoes into the wok, stir and cook for 5 minutes. Add turmeric powder, chili powder, coriander powder, cumin powder, kasoori methi, meat masala and salt to taste, stir well to combine. Let it cook for 10 minutes.
- Beat the yogurt then add it into the wok, stir well. Add a bit of water if you prefer more gravy. Cook it over medium low heat for 15-20 minutes or until the meat is tender. Season with salt and pepper.
- Add chopped green chilies and coriander leaves. Let it cook for further 5 minutes.
- Serve hot with steamed riced or chapati.

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Mutton Rogan Josh

Ingredients

• 700g mutton, cut into 1 inch pieces 
• 2 onions, sliced
• 1 cinnamon stick, halved 
• 6 cloves
• 4 black cardamoms 
• 2 bay leaves
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp Kashmiri chilli powder (it's not spicy much, mainly used for coloring)
• 1/2 tsp fennel powder 
• 1/2 tsp ginger powder 
• 1 tbsp meat masala (optional)
• Chicken stock
• 1/2 cup whisked yogurt 
• 4 tbs oil (mustard oil is recommended)
• Salt to taste 

Method
- Heat oil in a casserole, add cinnamon stick, cloves, black cardamoms, bay leaves, onion and cook until the onion is golden brown, stir occasionally to avoid getting burnt.
- Add in ginger & garlic paste, stir well. In a few minutes, the raw smell of ginger goes off, add mutton, meat masala and mix. Braise the mutton for 3-4 minutes or until it gets colored evenly.
- Then add the stock enough to cover the mutton, season with a good pinch of salt and cook under cover for 30 minutes or until the mutton is soft.
- Mix the chilli powder with 1/2 cup of water then add into the rogan josh along with fennel powder and ginger powder. Mix thoroughly then add in whisked yogurt and stir well.
- Cook the rogan josh for further 10-15 minutes or until the gravy a bit thickens.
- Serve hot with steamed rice or paratha.

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Mutton Seekh Kebabs

Ingredients

• 400g minced mutton (goat meat)
• 1 medium onion, finely chopped
• 1 tbsp Kashmiri red chilli powder 
• 1/2 tsp garam masala
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp salt
• A handful of fresh coriander leaves, roughly chopped
• 50g butter at room temperature 

Method
- Combine all ingredients in a big mixing bowl, mix all well together and keep marinated in a fridge for 15 minutes.
- Add a bit of cooking oil into your palm, then get a lump of meat and roll it like a sausage around a skewer, slightly press the kebab while rolling to help it hold the shape (wet the skewers before using). Repeat this step until you finish the mixture.
- Heat a griddle pan over medium heat, brush melted butter on top of it, cook the kebabs 3-4 minutes on each sides, remember to brush melted butter onto the kebabs before turning them.
- Serve hot as an entree.

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Moroccan Spicy Meat Balls

Ingredients

• 300 gr lamb mince
• 4 tbsp cumin powder
• 2 tbsp red chilli powder
• 3 garlic cloves, crushed
• 1 onion, finely chopped
• 4 tomatoes, deseeded, finely chopped
• A good handful of chopped parsley 
• Chopped coriander
• Salt to taste, ground black pepper
• Olive oil
• 4 eggs

Method
- Make meat balls: Combine mince, chopped parsley, 2 tbsp cumin powder, 1 tbsp chilli powder, a good pinch of salt and ground pepper in a large bowl. Mix until well combined. Roll tablespoons of mixture into balls. Place them on a plate.
- Heat oil in a heavy bottomed pan, sear the meat balls in the hot oil until brown. Put them aside.
- In the same pan with same oil, add in garlic, onion, 2 tbsp cumin powder, 1 tbsp chilli powder and saute for a few minutes. Then add chopped tomatoes to the pan and cook until soft.
- Transfer the meat balls into the pan, break some eggs on the top separately, and cook with the lid on just long enough for the eggs to set.
- Sprinkle chopped coriander on top and serve hot with bread or rice.

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Lamb Skewers

Ingredients

• 300g lamb leg steak, diced
• 2 garlic cloves, crushed
• 2 tbsp lemon juice
• 1 Lebanese cucumber, thinly sliced
• 1 green capsicum, thinly sliced
• 1 yellow capsicum, thinly sliced
• 1 red capsicum, thinly sliced
• 1/2 tsp dried mint
• Oil, salt, ground pepper, ground chili  

Method
- Combine the garlic, lemon juice and mint in a bowl, then marinate the lambs, capsicums and cucumbers with the garlic mixture, salt, ground chili and pepper. Cover and refrigerate them for 30 minutes.
- Preheat barbecue grill on medium-high heat.
- Thread the marinated lamb and vegetables alternately onto skewers. Spray the skewers with oil, grill the for  5 to 6 minutes each side for medium or until cooked to your liking.
- Serve hot with salad.

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Spicy Mutton Curry

Ingredients

• 500g goat meat with bones (mutton)
• 3 onions, roughly chopped
• 3 tomatoes, roughly chopped
• 3tbsp ginger & garlic paste
• 1tsp ground cinnamon
• 2 bay leaves, 8 curry leaves
• 2 cloves
• 1tsp fennel seeds
• 1tbsp turmeric powder
• 1tbsp red chilly powder
• 1tbsp coriander powder
• 3tsp meat masala
• 2tbsp yoghurt
• 2 fresh red chillies, roughly chopped
• Oil, salt, 2tbsp ground black pepper
• Few of coriander leaves

Method

- Saute onion with oil in a hot pan until soft and translucent. Then add tomatoes, the fresh red chillies and fry them all together for about 5 minutes. Remove the mixture from the heat and let it cool for few minutes, and then grind them into a smooth paste.
- Heat oil in a pressure cooker, add the mixture and fry for 3 minutes, then add ginger & garlic paste and cook until the raw smell of ginger & garlic goes off.
- Add the mutton and the meat masala into the pressure cooker, mix all well and fry the mutton with the masala for 10 minutes in medium heat.
- Now add the red chilli powder, turmeric powder, coriander powder, black pepper, salt and a cup of water into the mixture. Stir it well so that all ingredients mix together and close the lid of the pressure cooker. Pressure cook it until the whistle goes off 6 times. Remove from the heat and put it aside.
- Heat oil in a casserole, add cloves, cinnamon, fennel seed, bay leaves, curry leaves and gently fry the spices for 1-2 minutes, then transfer the mutton mixture from the pressure cooker into the casserole, add more water if the curry is too thick. Let it boil for a few minutes in medium low heat until it becomes a bit thick in consistency, add yoghurt, mix well and remove from the heat.
- Garnish it with coriander leaves and serve hot with steamed rice or bread.

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Indian Lamb Curry

Ingredients

• 500g off-cut bone lamb or boneless lamb
• 1 cinnamon stick
• 2 whole cloves
• 1 cardamon pod
• 1 large red onion, finely chopped
• 2 bay leaves 
• 1tbsp ginger paste
• 2tsps minced garlic
• 2tsps coriander powder
• 1/2 tsp turmeric
• 2tsps garam masala 
• 5 peppercorns
• 1 cup diced tomato
• 1/3 cup natural yoghurt
• Vegetable oil

Method 
- Heat oil in a large pan, add cardamom, cinnamon stick and peppercorns. When the fragrance starts to release, add chopped onion and saute until lightly golden, remember to stir frequently.
- Stir in ginger, garlic, chilli, turmeric, coriander and garam masala for 2-3 minutes, then add the lamb.
- Season the mixture with a good pinch of salt and pepper, adding a bit water to avoid food from sticking, and stir for 5 minutes.
- Add diced tomatoes, keep stirring occasionally and cook for 5 minutes.
- Then add 2 or 3 cups of water and simmer over low heat for 15 minutes or until the meat is cooked to your liking.
- Whisk the yoghurt with a fork and add slowly to the pot.
- Serve it hot with steamed basmati rice or indian naan.

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White Wine Braised Lamb

Ingredients

• 300g chopped lamb 
• 1 onion, finely chopped
• 1 carrot, peeled and cut into 2cm pieces
• 2 celery stalks, cut into 2cm pieces
• 1 tomato, finely chopped
• 1 sprig fresh rosemary 
• 4 garlic cloves
• Fresh parsley leaves, finely chopped
• 1 cup white wine
• 200ml beef stock
• 3tsp corn flour
• 3tbsp olive oil 
• 2tbsp soya sauce
• Salt, pepper, ground hot paprika

Method
- Preheat the oven to 170C.
- Marinate the lamb with a good pinch of salt and pepper for 10-15minutes.
- Heat oil in a large sauce pan over high heat, add the lamb and sear it thoroughly, use a pair of tongs to turn it to get a nice brown crust on each side, then remove from the pan and set it aside.
- In the same pan, add the carrot, celery, onion and cook them for 5 minutes until the onion is quite translucent. Add chopped tomatoes, hot paprika and cook for a minute more.
- Add white wine into the pan, bring the mixture to boil and reduce it for 5 minutes.
- Then add beef stock, rosemary, whole garlic cloves into the pan, and season it with soya sauce, salt and pepper. Bring it to light boil.
- Transfer the lamb and the boiling sauce into a pot, cook them in the oven for 2-3 hours or until the meat is completely tender. Turn the lamb every hour to cook it evenly.
- After that, remove the lamb from the pot and transfer the sauce into a sauce pan. Reduce the sauce for about 5 minutes, then gradually stir the corn flour into the sauce until thickened to your liking.
- Top it with chopped parsley and serve hot with grilled vegetables.

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Vietnamese Goat Curry (Cà Ri Gà)

Ingredients

• 300g goat meat
• 2 potatoes, peeled and cut into 3cm pieces
• 1 eggplants, cut into 4cm pieces
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 ginger, finely chopped
• 1 lemongrass, halve and crush it
• 200ml coconut milk
• 100ml coconut water
• 50ml fat milk
• Curry powder, curry leaves
• Salt, sugar, ground chilli, ground pepper

Method
- Marinate the goat with 2tsp salt, 1/2 sugar, 1/2tsp pepper for 30-45 minutes. Then grill it to reduce its heavy smell for 5-10 minutes.
- Heat oil in a frying pan, until the pan is really hot, fry the eggplant for 2-3 minutes then remove from the pan.
- Heat oil in a large sauce pan, add shallot, garlic, ginger, chilli, lemongrass, 3tbsp curry powder and stir-fry the mixture for 2 minutes or until smelling good. Then add the grilled goat, potatoes and fry it for 2-3 minutes.
- Next add coconut water, fat milk, curry leaves into the sauce pan and cook until boiled. Meanwhile, combine 3tbsp curry powder and coconut milk until smooth, then add the mixture into the boiling curry and stir well to combine.
- Finally add the fried eggplant into the curry. Season it with salt and sugar.
- Serve it hot with bread/boiled rice.

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