Chops, Double Ka Meetha And Dahi Keema by Zarnak Sidhwa

Ingredients for Chops:

• Mutton chops 1/2 kg
• Tomatoes 3
• Onions 3
• Green chilies 3
• Ginger garlic paste 1 tbsp
• Red chili powder 4 tsp
• Coriander powder 2 tsp
• Turmeric powder 1/2 tsp
• Cumin seeds 1 tsp
• Curd 4 tbsp
• Oil 6 tbsp
• Bay leaves 4
• Black cardamoms a few
• Salt to taste

Method:

1. Fry chopped onions, green chilies, cumin seeds, black cardamoms, ginger garlic paste and bay leaves till golden brown.
2. Mix mutton chops and salt.
3. Cook till chops turn dry. Now add chopped tomatoes.
4. Mix red chili powder, coriander powder and turmeric powder.
5. Now add curd and mix it well. Cook till chops are soft.

Ingredients for Double Ka Meetha:

• White bread 4
• Sugar 3-1/2 tbsp
• Saffron essence 1/2 tsp
• Rose water 2 tsp
• Milk 1 cup
• Cream 3 tbsp
• Ghee 2 tbsp
• Almonds 3-4
• Pistachios, sliced  3-4

Method:

1. Dissolve sugar in1/4 cup water.
2. Boil milk with cream and simmer till it reduces to half its original quantity.
3. Remove the crusts from around the bread slices and each slice diagonally into two pieces.
4. Heat ghee in a pan and shallow fry the bread slices till golden. Drain.
5. Dip the bread slices in sugar syrup and arrange on a baking tray.
6. Pour thickened milk over them.
7. Top it up with cashew nuts and pistachios.
8. Sprinkle saffron essence and bake in the preheated oven at 180 degrees C for 8-10 minutes. Serve hot.

Ingredients for Dahi Qeema:

• Yogurt 1-1/3 cups
• Mutton mince 700 gm
• Oil  2 tbsp
• Cloves 5
• Cinnamon 1 inch stick
• Green cardamoms 3
• Black cardamoms 1
• Mace 1 blade
• Bay leaves 2
• Onions 2 medium
• Green chillies 6-7
• Garlic paste 2 tsp
• Ginger paste 2 tsp
• Sal to taste
• Red chilli powder 2 tsp
• Coriander leaves 3 tbsp
  

Method:

1. Heat the oil. Add the cloves, cinnamon, green cardamoms, black cardamoms,
2. mace, bay leaves and onions and saute till fragrant.
3. Add the green chilies and saute for a minute.
4. Add the garlic paste, ginger paste, and quarter cup of water and mix.
5. Add the qeema and mix. Add salt and saute till the water evaporates.
6. Red the red chili powder and mix well.
7. Cook till the qeema is almost is almost cooked and dry.
8. Add the yogurt and mix. Reduce heat, cover ad cook till the qeema is fully done.
9. Serve hot garnish with coriander leaves.