Chapli Kabab, Leg Roast And Mirch Gosht by Zubaida Tariq

Ingredients For Leg Roast:

• Mutton leg 1 1/2 kg
• Yogurt 1/2 kg
• Ginger powder 3 tbsp
• Salt  to taste
• Black pepper 1 tbsp
• Lemons 5
• Raw papaya paste 3 tbsp
• Soya sauce  1 tbsp
• White vinegar 1 cup
  
• Corn flour  2 tbsp
  
• Oil  as required

Method:

1. Break the leg of mutton, give it deep cuts.
2. Now wash it add chopped ginger, lemon juice, chopped papaya and salt beat it with fork.
3. Then take a bowl marinate the mutton leg and leave it for 1 to 2 hours.
4. Now leave it to cook on low temperature.
5. When the mutton leg is tendered then pour oil.
6. Then add soya sauce and corn flour in water, so that its sauce remains to top.
7. After that simmer it for 15 minutes.
8. Now serve it with fried potato and fried tomatoes.
   

Ingredients For Mirch Gosht:

• Mutton 1/2 kg
  
• Green chilies 1/2 kg
  
• Black pepper 1 tsp
  
• Ginger garlic 1 tsp
  
• Turmeric 1/2 tsp
  
• Lemons  2
  
• Raw onion paste  3
• Salt  to taste
  
• Curry leaves few
  
• Cumin powder 1/2 tbsp
  
• Oil  1 cup

Method:

1. Pour oil add chopped onions make them golden brown.
2. Now add mutton  pieces, salt, ginger garlic and turmeric.
3. When the mutton water dries then roast it lightly pour water tender the mutton.
4. During this pour oil in frying pan, fried green chilies.
5. When the mutton water dries then add fried chilies, chopped black pepper, roasted and chopped cumin, lemon juice and curry leaves keep it on simmer.
6. When oil starts to comes up, then remove the salan from heat.
7. Serve it hot with simple rice.
   

Ingredients For Chapli Kabab:

• Beef mince 1 kg
  
• Chopped tomatoes 2
  
• Egg  3
  
• Green chilies 4
  
• Mint leaves 1/2 bunch
  
• Black pepper 1 tsp
  
• Coriander seeds 1 tbsp
  
• Cumin powder 1 tbsp
• Pomegranate seeds 2 tbsp
  
• Red chili  1/2 tbsp
  
• Maize flour 2 tbsp
  
• Red chili flour  1/2 tbsp
  
• Oil/ clarified butter as required
  
• Salt to taste

Method:

1. Take a pan add beef mince.
2. Now add whole coriander and white cumin roast it well.
3. Along pomegranate seeds, chop it thick.
4. Now add egg, chopped red chilies, maize flour, green chilies, chopped black pepper, chopped mint, chopped red chili, salt and chopped masala mix them all with mince leave it for half an hour, so that it absorbs the taste of pomegranate.
5. After that take a frying pan pour oil.
6. Don't fry the chapli kabab in too much oil.
7. When oil starts to comes up then leave it on low temperature.
8. Then take much mince in hand spread it and put tomato in its center, fill its sides with mince, make big size kabab and fry it.
9. When kababs are fried then take it out so that it absorbs oil.
   
10. Then serve the yogurt raita, chatni and hot naan.