Madraas chicken:
3-4 chicken fillet
1 large red paprika
3-4 green chillies
1tblsp hot curry powder
½ tsp cinnamon powder
¾ tsp red chilli powder
½ tsp haldi powder
1 tsp salt
1tbls fresh ginger/garlic paste
1tsp corn starch(mixed in 3tbls water)
2tblsp Soya sauce
1tsp sugar
1 tsp bhoona zeera powder
½ tsp white pepper
2tblsp fresh lemon juice
1tsp sirka
½ cup oil
Wash, dry and dice fillet, same with the paprika.
Sprinkle the Soya sauce on the fillet and let it for a while say 10 minutes.
Mix all the spices except the GG paste, in a bowl along with the oil u have to use and make a thick paste. This will seem like a yellowish paste ok.
Now fry the fillet pieces in 3tblsp oil till golden brown,
add the ginger/garlic paste and stir.
Now add the mixed spices with the oil and mix well, it will give u a very hot fragrance specially of the curry , turn the heat to a lower mark and keep mixing lightly as there is no gravy it, it might stick, no worries but add no water !!!
Now fold in the paprika and 2.3 green chillies,and mix once or twice and turn the heat off.
The paprika and chilli should stay crunchy so it needs only some steam.
Its done! very tasty with khushka (white rice)
To some ppl it might seem so much haldi and curry but the main taste comes from these two spices u can use mild curry powder if u r not a fan of hot curry:)
Sprinkle NO coriander this will take away the curry taste!!!
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Alu Gosht:
600 gr Lamb meat
2 large onions
3-4 Potatoes
1tblsp ginger/garlic paste
1 ½ tsp salt
1 tsp red chilli
¼ tsp haldi
¾ tsp boona zeera powder
1tsp coriander powder
1 tsp mild curry powder
¼ tsp dry methi powder
2 tblsp tomato paste
2-4 green chilies
2-4 red round chilis
½ cup oil
1 ½ glass water
Tip for buying meat:
Normal tender meat takes around 25-30 minutes. Best is u buy the meats of a small lamb, always ask how much did the lamb weigh? it should be between 14-17 kilos , means the animal is small and the meat has taste in it. The leg of the lamb is the best, as it has both bone and meat which gives the real taste.
This is a tip we were told from a butcher here, as we started buying from him, and it’s really true!!!
So there are two ways to make Alu Gosht, you can make it with “baghaar” or all “soondh ke” I make it both ways but for starters its easy this way as I made it with “soondh ke” means mixed all at a time except the Alu, and let it cook.
For that you have to:
Wash the meat, put in a pot, add diced onions,and all the spices given above, except the oil, methi powder, green and red chilies!
Pour in the water and let all cook on a medium heat till the meat is ¾ done.
You can test it by taking out a piece of meat and pressing it with your fingers, if it breaks easily means it is over done, so better take it off a bit earlier.
Meanwhile wash and cut potatoes in nice four pieces, too small start breaking while bhooning them later:)
When there is less water left start “bhooning” it I have no better word than this here in English :( pour oil on the sides, make slits n the green chili and add in, keep bhooning, add in the potatoes and keep stirring sprinkle the methi powder, add in the red chilies keep stirring, and when the oil leaves the surface, pour some water to make a nice “shoorba” not to floaty and not too thick a bit rasmasaa, keep on a low heat so the potatoes are done, they will absorb water so u can add in a little more according to ur taste and wish.
Sprinkle garam masala and fresh coriander before serving.
Tip: The methi in Alu Gosht sounded strange at first but once at a wedding as one lady made this dish and put a hand full in the “daig” I asked her hmm Methi??? And she said wait and see the aroma when u eat it!! And really it gives a very very pleasant and tasty aroma simply delicious!!! Just experience it urself!!
