BE HEALTHY TAKE HEALTHY

Irish Stew

 Ingredients:
  
 3 lbs meat chops
 5 medium carrots
 5 medium onions
 2 1/2 cups stock water 
 1 package frozen  peas(defrosted)
 8 to 10 potatoes
Sprig of thyme(omam)
Salt and freshly ground pepper to taste
Chopped Kothamalli  and chives for garnish.
 
PREPARATION

1. Cut the chops into chunks and trim off excess fat. Set aside.

2. Render down the fat on a gentle heat in a heavy pan, discarding the pieces.

3. If the carrots are young and the onions small, leave them whole.
   Otherwise, prepare and cut them into chunks(Rasavalli kilangu).

4. Toss the meat in the hot fat until it is slightly browned,
    then quickly toss the vegetables as well.

5. Layer the meat and vegetables in a large oven-proof casserole,
    carefully seasoning each layer with salt and pepper.

6. Deglaze the pan with the stock or water and pour into the casserole.

7. Peel the potatoes and lay them on top of the casserole so that they will steam while the stew cooks.
    Season the potatoes.

8. Add the sprig of thyme, bring to a boil on top of the stove.
   Cover and transfer to 375f degree oven, or allow to simmer on top of the stove,
   until the stew is cooked - about 1 1/2 hours, depending on whether the stew is made with lamb or mutton.

9. When the stew is cooked, pour off the cooking liquid, degrease it and reheat in another  saucepan.
    - If you wish, you can thicken it slightly by whisking in a little roux into the boiling liquid.
    Check seasoning and pour back over the stew.

10. Bring back up to the boiling point, sprinkle with chopped parsley(Kothamalli) and chives and serve from  the pot.
                                                                            Or
     for a really appetizing way to present this dish, brown the top layer of the potatoes under the broiler,
     Sprinkle with the (mint)puthina, and then serve.

Indonesia: Kambing Kurma

 Ingredients:

2 Pounds Mutton
1 Teaspoon Salt
5 Tablespoons Ghee
2 Teaspoons Coriander Seed
1 Teaspoon Cumin Seed (cheeragam)
1 Teaspoon Fennel Seed(peruncheeragam)
1 Teaspoon Cardamom
1/4 Teaspoon Cloves
1 Teaspoon Pepper
5 Medium Shallots — Chopped (chinna venggayam)
6 Cloves Garlic — Chopped
2 Teaspoons Ginger
2 Teaspoons Lemon Grass
1/2 Teaspoon Cinnamon (Pattai)
2 Medium Bay Leaf (birinji illai)
6 New Potatoes — Cubed
8 Tablespoons fresh curd
Salt And Pepper — To Taste

 PREPARATION

1)Directions Combine coriander, cumin, fennel, cardamom, cloves and pepper.
2)Saute in a dry skillet for 2 minutes.
3)Remove and let cool.
4)Grind in a coffee grinder or mortar and pestle.
5)Sprinkle this mixture over the meat along with the salt.
6)Let marinate for at least 20 minutes up to 1 day.
7)Saute meat in ghee for 5 minutes.
8)Add onion and saute fo 5 minutes.
9)Add garlic, ginger and lemon grass.
10)Saute for 2 minutes. Add cinnamon, bay leaves and stock.
11)Bring to a boil, add potatoes and simmer for 45 minutes.
12)Add yogurt(fresh curd ) and simmer (Do not Boil) for 20 minutes.
13)Season with salt and pepper and serve with rice.

Andhra Mutton Curry:

 Ingredients :

• Mutton/ lamb : 600 gms
• Onion : 2 (medium) (finely chopped)
• Tomato : 3 (finely chopped)
• Oil : 4 tbsp
• Curry Leaves : 6-7
• Coriander Leaves : for garnishing
• Ginger & Garlic Paste : 1 1/2 tbsp
• Turmeric powder : 2 tsp
• Cumin seeds : 1/4 tsp

Masala To grind :

• Cloves : 3
• Cinnamon : 1″
• Bay Leaves : 1
• Cardamom : 3
• Coconut : 1/4 cup (shredded)
• Coriander Powder : 1 tbsp
• Whole red chilies : 4-5 (according to your spice level)
• Whole Black pepper : 1/2 tbsp
• Coriander Leaves : 1/2 cup
• Cumin seeds : 1/2 tsp
• Fennel seeds : 1/2 tsp
• Onion : 1/4 cup (from mentioned above)

Preparation :

1. Pressure cook the mutton with some water (1 cup), cumin seeds (1/4 tsp), salt and turmeric powder for four to five whistles or till it becomes tender. After that remove it and separate the water and mutton.
2. Heat a pan and fry the ingredients ( cloves, cinnamon, bay leaves, cardamom, red chili, whole black  pepper, cumin seeds and  fennel seeds ). Let it cool and grind them into fine powder. Keep it aside.
3. Now in the same pan fry the onions (1/4 cup) till it becomes translucent and add into the above ground mixture.
4. Add the remaining ingredients  (coconut, coriander leaves and coriander powder). Grind them all together into a coarse paste.
5. In a wide pan add oil and onions (remaining all ) fry them till it becomes translucent.
6. Then  add the ginger garlic paste fry them for few minutes and add the pressure cooked mutton fry them all together for 3-4 minutes.
7. Now add the chopped tomatoes , required salt, turmeric powder and curry leaves. Let them cook in heat for 3-4 minutes in simmer heat.
8. Finally add the ground mixture and some water ( which is separated from the mutton and you can adjust the water according to the consistency you want) mix it all together let it sit in the heat for 5 -10 minutes.
9. When the masala smell goes off and the oil starts to separate at the top, remove from heat  and garnish it with coriander leaves and lemon juice.
10. Serve it hot with chapathi or rice or  with biryani.