Mutton Baby Leg In Black Pepper Sauce, Chicken Karri And Stuff Apples With Fresh Cream by Zarnak Sidhwa

Ingredients For Mutton Baby Leg In Black Pepper Sauce:

• Mutton leg  750 gm
• Green chilies paste 2 tbsp
• Garlic paste  2 tbsp
• Ginger paste  2 tbsp
• Black pepper  2 tbsp
• Lemon juice  2 lemons
• Butter  100 gm
• Salt  to taste
• Water  as required
  
• Sliced ginger  to garnish
  
• Onion rings  to garnish

Method:

1. Add water 5-6 cups, add hara masala consisting of green chilies, ginger, garlic chopped and salt as per need and add mutton leg.
2. Cover the utensil and cook for 2 hours or until tender.
3. Once cooked and dried add fresh crushed black pepper, fresh lemon juice, add
4. heated butter 100 gm to the mutton leg for garnishing add sliced ginger and onions serve hot.
   

Ingredients For Stuff Apples With Fresh Cream:

• Apples  6
  
• Lemon (juice) 2 lemon
  
• Sugar  5 tbsp
  
• Condensed milk  1/2 tin
  
• Fresh cream  500 gm
  
• Cherries  for garnishing
  
• Mint leaves  for garnishing
  
• Pistachio boiled 100 gm

Method:

1. Take six golden apples peal and scoop out the center.
2. Mix 3 cups of water add 5 tables spoon of sugar and 2 lemon's juice.
3. Add apples to the mixed lemon juice so that they dont turn black.
4. Place the apples in a flat utensil and pour the lemon juice all over.
5. Cove the utensil and cook the apples for 5 to 10 minutes, keep on checking the apples so that they dont break or get over cooked.
6. After that place the utensil under fan to cool the apples and the left over juice gets soaked.
7. Take half kg of fresh white cumin, half sweetened condensed mix tin and mix to form a paste.
8. Now pour the cream paste all over the apples and sprinkle the boiled pistachios and mint leaves ( one on each apples) all over for garnishing.
9. Place the dish in the fridge and serve chilled.

Ingredients For Chicken Karri:

• Chicken 1 kg
  
• Cooking oil  1/2 cup
  
• Soaked tamarind  50 gm
  
• Curry leaves  1 bunch
  
• Coconut milk  1 tin
  
• Coconut powder  1 packet
  
• Cashew nuts  75 gm
• Almonds  75 gm
• Sesame seeds 50 gm
  
• Red chilies round 50 gm
  
• Star anise 50 gm
  
• Melon seeds 50 gm
  
• Roasted gram 50 gm
  
• Peanuts  50 gm
  
• Salt  to taste
  
• Water  as required

Method:

1. Mix and grind sesame seeds, butter red chilies, star anise, melon seeds, roasted gram, cashew nuts, almonds, curry leaves and peanuts to form curry masala.
2. Stir fry the masala till turns golden brown and add salt as per taste.
3. Add chicken and fry till mixed, Add water ( 5 bowls), cover the utensil and cook for at-least 15 -20 minutes or until chicken is cooked.
4. Blend coconut powder, coconut milk, almonds and cashew nut, make a paste and add to the chicken gravy.
5. Add soaked tamarind as per need and mix.
6. Heat the gravy for 5-7 minutes.
7. Serve hot with bread or plain boiled rice.