Mutton Halwa / Pudding

          Ever heard of a dessert made of mutton? It is almost a lost recipe now. Sounds unique but actually it turns out very delicious. I came across this interesting never-heard-before-recipe in one of the cookery shows and so decided to give it a try. 

          The end product was like any other halwa / pudding that is generally made, but far more yummier. I bet no one will be able to guess the core ingredient. So go ahead and give this exotic dessert a try by checking out the step by step pictorial recipe to prepare it. 

• 200 gms. mutton mince
• 1 cup milk
• 3 tbsp. + 1 tbsp. ghee
• 1 tsp. cardamom
• 1/2 cup khoya (milk solids)
• 1/4 cup cashew nut powder
• 1/4 tsp. cardamom powder
• 3 tbsp. sugar or to taste
• pinch of saffron
• 1 tsp. rose water
• 2 tbsp. chopped nuts to garnish

          Wash the mince 3-4 times, preferably under running water. Boil 4 times with a pinch of salt and few cardamoms. When cool, discard the cardamoms and blend along with 1/4 cup milk into a smooth paste.

          Heat 3 tbsp. ghee in a non-stick pan stir fry the mince paste along with 3-4 cardamoms on a low flame till light brown. Add the remaining milk and saffron. Keep simmering for 2-3 minutes.

          Now add the sugar and cardamom powder and continue to simmer, by stirring continuously. Add the cashew nut powder and khoya.

          Mix everything well and stir fry till it turns thick and starts to leave the sides of the pan. Add the remaining ghee and give it a stir. 

          Switch off the flame and add the rose water. Transfer to a serving plate and refrigerate for some time. 

          Garnish with the chopped nuts and enjoy this exotic dessert as and when desired. 

                         Heat 3 tbsp. ghee in a non-stick pan & stir fry mince paste with 3-4                                                     cardamoms on a low flame till light brown. 

                            Add remaining milk & saffron. Keep simmering for 2-3 minutes.

                          Add sugar & cardamom powder & continue to simmer, by stirring. 

                                  Add the cashew nut powder and khoya.

                   Mix well & stir fry till it turns thick & starts to leave the sides of the pan.
                   Add remaining ghee & give it a stir. Switch off flame & add rose water. 

                    Transfer to a serving plate & refrigerate for some time. Garnish with the
                    chopped nuts & enjoy as and when desired. 

Dal Gosht (Mutton Curry with Lentils - Hyderabadi / Telangana Style)

          Dal Gosht is a Hyderabadi delicacy of Mutton cooked with Lentils. Traditionally, Chana dal (Bengal gram lentil) is used for this preparation but a mix of all lentils too can be made use of to prepare at times. Choice is yours. 

          But today I made, using chana dal. This recipe calls for a spicy and a tangy gravy which I enjoy best with any type of rice preparation. So check out the step by step pictorial recipe to prepare it.

• 250 gms. Mutton on bones
• 1/2 cup chana dal (Bengal Gram), soaked for 30 minutes
• 2-3 tbsp. oil
• 2 onions, chopped
• 1 star anise
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1 large tomato, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• salt to taste
• 1 sprig curry leaves
• 1 tsp. tamarind paste
• coriander leaves, green chilies, chopped onion & ginger julienne to garnish

          Heat oil in a pan and sauté the onion and all the whole garam masala till the onions turn light brown. Add the tomatoes and continue to fry till it is mashed.

          Now add the ginger-garlic paste and all the powdered spices mixed with 1/4 cup water. Sauté till the oil separates.

          Add the mutton and the curry leaves. Fry on a low flame till dry. Add the chana dal, tamarind paste and 1 & 1 /2 cups water. 

          Pressure cook for 25 minutes on a low flame after the first whistle. Garnish with coriander leaves, ginger julienne and green chilies. 

          Serve either with rice, plain Biryani, jeera rice, naan or tandoori roti.

                  Heat oil & sauté onions & whole garam masalas till onion turns light brown.

                                Add tomatoes & fry till it is mashed.

                   Add ginger-garlic paste & all dry spices mixed with some water. Fry 
                   till oil separates.

                                Add mutton & curry leaves. Fry till dry.

                                 Add soaked chana dal, tamarind paste and......

                                .......1 & 1/2 cups water. 

                          Pressure cook on low flame for 25 minutes after the first whistle.

                     Serve, garnished with coriander leaves, ginger julienne, chopped onion 
                     and green chilies.