Bengali Mutton Curry, Injeer Ka Halwa And Afghani Kabab In Tomato Gravy by Zubaida Tariq

Ingredients for Bengali Mutton Curry:

• Mutton 1/2 kg
• Mustard oil 1 cup
• Bay leaves 1
• Chopped onion 3
• Lemons 3
• Slightly boiled potatoes 4
• Green chilies 4
• Fresh red chilies 8
• Crushed cinnamon 1 tsp
• Crushed black pepper 1 tsp
• Turmeric 1 tsp
• Ginger garlic 1 tbsp
• Coriander seeds 1 tbsp
• Salt to taste

Method:

1. Peel boiled potatoes, cut into cubes, heat oil in frying pan and make them brown.
2. Now put mustard oil in pot, do chopped onions golden brown and take out half onions.
3. Then put mutton, salt, turmeric and chopped ginger garlic and cook it.
4. When water dries, put red chilies, chopped coriander, crushed  black pepper and bay leaves and roast it.
5. Then put hot water and let mutton tender.
6. When mutton is tendered, roast it slightly, put fried potatoes, green chilies and lemon juice and simmer it.
7. In, end serve Bengali mutton curry with plain rice.

Ingredients for Injeer Ka Halwa:

• Figs 1
• Fresh milk 1/2 liter
• Sugar 1 cup
• Clarified butter 2 tbsp
• Almonds 10
• Pistachio 15
• Walnuts 1/2 cup
• Khoya 250 gm
• Small cardamom 4
• Sugar 1 tsp

Method:

1. Mix small cardamom and sugar and grind it.
2. Now cut figs into thin pieces and soak in hot water for 10 minutes.
3. Then take out from water and boil in milk with sugar and fig.
4. When milk starts thick, remove it.
5. Then heat ghee in karahi pan and put small cardamom.
6. Now add figs and roast it nicely.
7. Then boil almonds and pistachio, peel it and cut into thin pieces.
8. After that, grease the wide dish and put khoya in halwa.
9. Spread halwa in dish.
10. Sprinkle almonds, pistachios and walnuts on top.

Ingredients for Afghani Kabab In Tomato Gravy:

• Mince 1 kg
• Tomato 1 kg
• Onion finely chopped 2 medium
• Green chilies chopped 10
• Oil or ghee 1 cup
• Crushed black pepper 1/2 tsp
• Tomato ketchup 2 tbsp
• Salt to taste

Method:

1. Firstly, put tomatoes in deep pot, put hot water on top, take out tomatoes after 2 to 3 minutes, peel it and make thick paste in blender.
2. Now add salt in mince and chop thick in blender.
3. Then knead onion, ghee, black pepper, 5 chopped green chilies and make 4 big portions.
4. After that, grease pan with slightly oil, keep 2 2, toast it, chill it and cut with sharp knife.
5. Now heat oil in one pot, add tomato paste, 5 remaining chopped green chilies, salt and black pepper and roast it.
6. Then fry cutted portions in pan, spread on tomato masala and put it.
7. In end, put tomato ketchup on top and simmer it for 10 minutes on low heat.
8. Delicious Afghani kabab in tomato gravy is ready.