Patiala Gosht, Meat Ball Pulao And Beet Root Salad by Zarnak Sidhwa

Ingredients For Patiala Gosht:

• Mutton boneless  1 kg
• Ginger  3 inch  piece
• Garlic 10 cloves
• Oil  2 tbsp
• Onion  2
• Salt  to taste
• Black cardamoms 4
• Cloves  5
• Bay leaves 2
  
• Cinnamon 2 inch stick
  
• Black peppercorns 6
  
• Red chili powder 1/2 tsp
  
• Coriander powder 1 tbsp
  
• Tomatoes 2 medium
  
• Cumin seeds 1 1/2 tsp
• Coriander leaves 2 tbsp
  
• Ginger pieces  3 inch piece

Method:

1. Heat oil, add mutton pieces, onions, ginger garlic paste and salt and saute over low heat for about ten minutes.
2. Add black cardamoms, cloves, bay leaves, cinnamon sticks and crushed black peppercorns and saute for half a minute.
3. Add water, cover and cook until meat is tender.
4. Remove the meat pieces from the gravy and keep aside.
5. Add red chili powder, turmeric powder and coriander powder to the gravy and stir.
6. Increase the heat, add tomatoes and cook till pulpy.
7. Add water and simmer.
8. Meanwhile skewer a ginger piece between two mutton pieces on two inch wooden sticks and place the skewers in the gravy and simmer for five minutes, turning the skewers at regular intervals.
9. Add cumin powder and stir for a minute.
10. Arrange the skewers on a flat dish, pour the gravy and garnish with coriander leaves.
    
11. Serve hot.
    

Ingredients For Meat Ball Pulao:

• Mutton 250 gm
  
• Rice 1 1/2 cup
  
• Red chili powder 1 tsp
  
• Garam masala 1/2 tsp
  
• Coriander 1 tsp
  
• Salt to taste
  
• Ginger garlic paste 1 tbsp
  
• Oil  1 tbsp
• Bay leaves 2-3
  
• Green cardamoms 6-8
  
• Black cardamoms 4-5
  
• Black cardamoms 5-6
  
• Cinnamon 1 inch stick
  
• Cloves 4-5
  
• Cumin seeds 1 tsp
  
• Onions  2
• Yogurt  1 cup
  
• Mint leaves  for garnish

Method:

1. Grind together mutton mince, red chili powder, garam masala powder, coriander powder, salt and ginger garlic paste.
2. Heat oil. Add bay leaves, green cardamoms, black cardamom, black cardamoms, cinnamon, cloves and cumin seeds and saute till fragrant.
3. Add the onions, add the remaining ginger garlic paste and saute till 1 minute.
4. Add yogurt and mix, Drain the rice and add to the masala.
5. Add water, salt and mix.
6. Cover and cook.
   
7. Apply oil on your hands and shape the mince mixture into small balls and add to the rice.
8. Stir lightly and cover and cook for 10-12 minutes.
9. Keep stirring gently from time to time till both the rice and mince balls are cooked garnish with mint leaves and serve hot.

Ingredients For Beet Root Salad:

• Beetroot 1 large
  
• Yogurt 3/4 cup
  
• Mayonnaise 3 tbsp
  
• Salt to taste
  
• Apple, sliced 1 large
  
• Sugar 2 1/2 tsp
  
• Lettuce 1 small
  
• Almonds  5

Method:

1. Whisk the yogurt with the mayonnaise, salt and sugar.
2. Combine the beatroot, apple and half the lettuce.
3. Add the yogurt dressing and mix gently.
4. Transfer to a serving bowl and serve.
5. Garnished with remaining lettuce and toasted almond slivers.