Meat Recipes

Jamie Oliver's Shepherds Pie Indian Ishtyle

 

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I dont quite know how and when Shepherds Pie entered the family cook book. It was something I grew up with .

Perhaps it was part of the colonial legacy to khansamas who cooked many Indo Anglian dishes for us army brats as we criss crossed the continent from one station to another.

Perhaps it was a leftover favourite  from my fathers days as one of the first Indian army gunner /aviators at the Air Observation Post training at Larkhill in the UK.

In any case it was always greeted with hungry delight.

Here is my version of Shepherds Pie or Gadariya ki Khichadi. Actually this is a mix of what we used to eat and a good Jamie Oliver version.

Ingredients for 4:

4 potatoes

1 tbsp butter

100-150  ml milk

1 bunch of spinach, chop

1 tbsp olive oil

500 gms mutton mince

4 cloves garlic

1 medium onion

4 spring onions

1 simla mirch

1/2 tsp cumin powder

1/4 tsp pepper

1/2 tsp mixed dried Italian seasoning( optional)

2 Maggi chicken cubes

1 1/2 tbs Worcestershire sauce

A handful of basil leaves, torn

1 handful of fresh brown breadcrumbs.

Method:

Wilt the chopped spinach over medium heat in a pan. Remove and mash a bit. Place in the bottom of a baking dish.

Boil the peeled and cubed potatoes. Mash with a knob of butter .Add milk and mash again till smooth.Add  salt and pepper to taste.

Heat the olive oil and fry the garlic and onions till golden brown and soft. Add the mince and saute for a few minutes. Add the chopped spring onions and green peppers. Mix well and add the cumin and worcestershire sauce, seasoning and maggi cubes.Stir well. Now add the torn basil leaves. Turn heat low and cook covered for 15 minutes. Add salt and pepper to taste.

Cover the spinach with the mince mix and top with the mashed potatoes. Smooth down with a fork. Sprinkle two handfuls of fresh breadcrumbs on top and bake in the oven for 35-40 minutes.

This tastes so good and even better next day.

(No photo right now as we ate it up before I had time to take a shot.) P.S Photo added.


Mutton Marinated in Yogurt and Vinegar

 

Marinated-Mutton

I used mutton chops for this but you can use shoulder which is generally the best cut.

Ingredients:

Marinade:

2 tsps ginger grated

2 tsps vinegar

3 tsps chilli powder

2 tsp jeera/cumin powder

2/3 cup dahi/ yogurt

2 tsp haldi/turmeric

Salt

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1 kg mutton, cut into large cubes

3 tbsp ghee

1/2 tsp jeera/cumin

2 " dalchini/ cinnamon stick

5 green elaichi/ cardamom

6 coves garlic

1/2 " cube of gur / jaggery

4 onions chopped

2 large tej patta/ bay leaves

2 tbsp chopped green coriander

1/2 kg potatoes peeled and cubed.

Marinate the mutton overnight or for a couple of hours.

Heat oil and fry the potato cubes till brown. Remove from oil and fry till golden brown .Fry the spices (bay leaves, cumin, cardamom,cinnamon, garlic) and gur. Add the onions and saute till golden brown.

Now add the marinated mutton and fry for a few minutes. Now cover and cook on low heat till the liquid from the marinade has dried up. Nadd 2 cups of water and keep cooking on low heat till done and mutton is tender. About 1- 1 1/2  hours.

 


Kheema Alu- Mince with potatoes- Recipe only post

Kheema-Alu

Ingredients:

1 tbsp oil
1/2 kg mutton mince
1 tsp whole cumin/ jeera
5 cloves garlic
1 " cube ground fresh ginger
2 medium red onions, minced
3 large tomatoes, peeled and chopped
2 tsps ground coriander seeds/ dhaniya powder
1 tsp ground cumin / jeera powder
1/2 tsp turmeric/ haldi
1 tsp salt
1/2 tsp black pepper ground
2 large potatoes, peeled and cut into cubes
1/2 tsp garam masala
(2 green chillies chopped) optional

Method:
Mince the garlic and chop the onions very fine. heat the oil and fry the cumin seeds , the gralic , ginger and onions one after the other. Add the chopped tomatoes, cover and cook on low heat till tomatoes are soft and can be mashed to make a paste wih the onions. Now add the turmeric, jeera powder, dhania powder, salt and pepper.Mix well and fry till the oil seperated from the paste. Turn heat to high and add the mince. Fry well till the mince turns colour. Cover and cook in its own juices for 10 minutes. Add the potatoes , mix again, cover and cook for 20 minutes more. Sprinkle with garam masala. Garnish with green coriander if you like.
Serve with rice and a cucumber raita.