Lamb Boti Kabab

Ingredients:

Boneless lamb 250 gms

Thick yogurd 2 tsp

Raw Papaya Paste 2 tsp

Red chilli powder 2 tsp

Pepper powder 2 tsp

Ginger garlic paste 1 tsp

Oil 2 tsp

Cumin powder 1 tsp

Cardamom powder 1 tsp

Lemon juice 3 tsp

Salt

Method:

1. Marinate the lamb pieces in the ingredients listed above and leave it overnight.

2. Grease oil on a baking tray, skewer the lamb pieces and bake for 30 mins at 180C and then grill for around 5-10 mins at 220C. Serve hot with Green Chutney.

Munakkaya Mutton Curry (Drumstick Mutton Curry)

Ingredients:

Mutton (Baby Lamb) 1 kg cut into small pieces
Onions 3 medium finely sliced
Tomato 1 medium chopped
Munakkayalu (drumsticks) 2 cut into finger length pieces
Ginger garlic paste 2 sp
Cumin seeds 1 sp
Poppy seeds 2 sp
Coriander powder 2 sp
Cumin powder 1.5 sp
Red chilli powder 2 sp
Turmeric powder 1 sp
Garam masala powder 1/2 sp
Salt to taste
Oil 2.5 sp

Method:

1. Dry roast the poppy seeds, cool and grind into powder.
2. Heat 1/2 sp oil in a pan, add the drumsticks and fry them till they are 3/4 the cooked.
3. Heat the remaining oil in a pressure cooker, add cumin seeds and when they splutter, add the onions and cook on high flame till they get brown colour.
4. Now add the ginger garlic paste and cook till the raw smell goes and then add the tomatoes and cook till they get mushy.
5. Add the mutton pieces and cook on high flame for 10 mins till all the water evaporates and the curry looks dry.
6. Now add the turmeric powder, coriander powder, cumin powder, red chilli powder, poppy seed powder, salt and cook for another 5 mins.
7. Now add about 2-3 cups of water and pressure cook for around 10-12 whistles depending on the mutton you have used.
8. Now when all the pressure is released, check if mutton is cooked properly, and cook for few more whistles if needed.
9. Now add the garam masala powder, drumsticks, add some more water if needed for the gravy and then cook for another 2-3 whistles which makes the flavor of drumsticks to blend well with the curry.
10. Serve hot with any rice or roti. We had it with Coriander Rice.