Shrikand Dry Nut, Mutton Kajooi Korma And Aloo Keemay Ky Kabab by Chef Zakir

Ingredients For Mutton Kajooi Korma:

• Mutton  1/2 kg
• Onion  3
• Cashew nut 100 gm
• Ginger garlic paste 2 tbsp
• Ginger 1
• Nutmeg mace powder 1/2 tsp
• Cardamom powder   1/2 tsp
• Kewra  2 tbsp
• Bay leaves  1/2 tsp
• Coriander powder 1 tbsp
• All spice powder 1/2 tsp
• Chili powder 1 tbsp
• Salt to taste
• Ghee  1 cup
• Yogurt  250 gm

Method:

1. First pour oil add chopped onion make them red.
2. When onions becomes golden brown then take it out and spread it on tray.
3. Now pour ghee, add ginger garlic paste, mutton roast it so that its rawness disappear.
4. Now keep it on low temperature, add chopped coriander, chopped red chilies, chopped garam masala, curry leaves roast it for 1 to 2 minutes.
5. Then add beated yogurt, water cover and leave it to simmer.
6. After 25 to 30 minutes tender the mutton, add chopped carrot, chopped nutmeg mace, chopped small cardamom, kewra, salt simmer it for 3 to 4 minutes.
7. Then add crushed onions roast it on low temperature take it out then serve.

Ingredients For Aloo Qeemay Kay Kabab:

• Mince 300 gm
  
• Potatoes boiled 3
  
• Onion 1
  
• Egg  1
  
• Bread crumbs as required
  
• Coriander leaves 1/2 bunch
  
• Chili powder  1 tbsp
• Ginger garlic paste 2 tbsp
  
• All spice powder 1 tsp
  
• Cumin powder 1 tbsp
  
• Salt  to taste
  
• Oil  for fry

Method:

1. First add boiled potatoes, mash them in a bowl.
2. Then add salt, chopped red chilies, chopped garam masala, chopped cumin mix it well and keep it on a side.
3. Now add mince, onion, chopped red chilies, ginger garlic paste, chopped garam masala, salt, chop it well take it out in a bowl.
4. Now add chopped green coriander, half onion, half potato, mix it well.
5. Now make kabab of aalo, add mince join them both.
6. When all the kababs becomes ready then add beated egg, bread crumbs, coat it well pour oil deep fry it.
7. In the end add golden color, take it out then serve.
   

Ingredients For Shrikand Dry Nut:

• Thick yogurt  1/2 kg
  
• Saffron 1 packet
  
• Warm water 2 tbsp
  
• Caster sugar 100 gm
  
• Almond ground 25 gm
  
• Cardamom powder  1/4 tsp
  
• Nutmeg powder  a pinch
• Fresh cream 100 gm

Method:

1. First add yogurt, put it into muslin cloth so that all water drains.
2. During this add saffron, with some water, saturate it .
3. Put almonds  chop them well.
4. When the yogurt leaves its water then take it out in a bowl.
5. Along fresh cream chopped sugar mix it well.
6. Along saffron, almond, chopped cardamom, chopped nutmeg mace mix it then take them out in a small bowls and make it cool.
7. When it is cooled then garnish it with almonds, then serve.