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Ramzan recipes: Mouthwatering mutton specials!

Eid ul-Fitr, the festival marking the end of the fasting month of Ramzan will be celebrated across India on August 9.

Here are two delicious traditional mutton specialities from Shabbeer Selod.

First up we have this Mutton Muthia preparation:

Ingredients:

• 500 gm mutton kheema, washed well
• 4 medium sized onions
• 2 tbsp garlic, ginger and green chillies ground together
• 2 tsp lavang, elaichi, dalchini, finely powdered
• 2 tsp jeera, coarsely powdered
• 1 tbsp besan or corn flour (as a binder)
• 500 gm tomato puree
• 1/2 cup tomato ketchup
• Salt to taste
• Oil for frying

Method:

• Slice two onions and make birasta (fry until crisp light brown). Remove from oil (do not allow to burn) and dry on paper towel. Grind birasta to a paste.
• Grate the other two onions, apply a little salt, leave for half an hour and then squeeze out water.
• In a bowl add kheema, birasta, grated onion, garam masala, jeera, salt and besan. Mix thoroughly, and keep for one hour.
• Make a oblong rolls and deep-fry till reddish-brown.
• Bring tomato puree to a boil .
• Add fried mutton muthias, lower the flame, cook slowly till they have absorbed the tomato puree.
• Serve hot with a few sprigs of mint, raw onion rings and lemon wedges.

Share recipes and photographs, if possible, of your Ramzan specialties and we will be happy to carry the best ones right here on Rediff.com and in India Abroad. Simply email them in to getahead@rediff.co.in (subject line: 'Ramzan recipes').

Shikari Gosht

And here's Shabbeer Selod's recipe for Shikari Gosht:

Ingredients:

• 500 gm mutton, washed well and cubed
• 3 tbsp garlic, ginger, chilly paste
• 2 medium sized onions
• 2 tbsp raw peanuts
• 2 tbsp til
• 2 tbsp khuskhus
• Salt to taste
• Oil for frying

Method:

• Marinate mutton with ginger, garlic, chilly paste and salt; leave for one hour.
• Make a fine powder of til, peanuts and khuskhus.
• Finely chop the onions. Heat oil in a pan and fry them till pink.
• Add mutton and fry some more, adding water.
• Cook till half done, then add peanuts and til powder, mixing thoroughly and cooking on a shallow flame till the oil separates and comes out on top.
• Garnish with coriander.
• Serve hot with chappatis, naan or sheermal.