Chocolate Truffle Tarts, Achaar Gosht And Capsicum Qeema by Zarnak Sidhwa

Ingredients for Chocolate Truffle Tarts:

For Pastry:

• Flour 200 gm
• Unsalted butter 100 gm
• Salt a pinch
• Egg 1
• Cold water 2-3 tbsp

For Filling:

• Chocolate 12 oz
• Cream 300 ml
• Butter 3 oz
• Vanilla essence 1 tsp
• Flaked almonds to decorate

Method:

1. Mix flour and salt add in cold cubed butter and rub till it resembles breadcrumbs.
2. Add in egg and cold water and mix to form a dough.
3. Knead and wrap in cling and let chill for an hour.
4. Roll out cut in circles and put into small tart tins chill again and  then bake for 10-15 minutes on 180 degrees C or till golden and done. Let cool.
5. Meanwhile make  filling by melting chocolate and cream together add in a butter.
6. When smooth, add in essence and chill for a few hours or till set.
7. It should be thick enough to be piped.
8. When the tart shells are cool, pipe and chill and serve topped with  a flaked almonds.

Ingredients for Achaar Gosht:

• Mutton 1/2 kg
• Onions 2
• Turmeric powder 1/4 tsp
• Mustard seeds 1/2 tsp
• Cloves 3-4
• Fenugreek seeds 1/2 tsp
• Red chili powder 1 tbsp
• Cumin seeds 1 tsp
• Onions seeds 1 tsp
• Ginger garlic seeds 1/2 tsp
• Dry garlic paste 1 tbsp
• Dry red chilies 3-4
• Oil 2 tbsp
• Salt 1 tsp
• Coriander leaves to garnish

Method:

1. Heat oil, add mustard seeds, cumin, onion seeds, cloves, fenugreek seeds, and fry, add onion paste and fry, add ginger garlic, red chili powder, turmeric powder, salt, and meat, whole red chilies and water and cook, when meat is tender add coriander leaves and serve.

Ingredients for Capsicum Keema:

• Mutton mince 1/2 kg
• Capsicums cubed 2-3
• Onion sliced  2
• Ginger garlic paste 1 tsp
• Turmeric powder 1/2 tsp
• Red chili powder 1 tbsp
• Green chilies 4 - 5
• Yogurt 1/2 cup
• Oil 2 tbsp
• Salt 1 tsp
• Coriander leaves to garnish

Method:

1. Heat oil, fry onions till golden brown.
2. Add ginger garlic paste, turmeric powder, red chili powder and mince.
3. Cook till water dries up and add the curd, salt, green chilies and capsicums cubed.
4. Garnish with coriander and serve.