Indian food, as a cuisine is as extensive as its culture, traditions and regional diversity. With varying regional cooking styles, ingredients and spices, it is easy to know a region of a country by its regional signature dishes. However, what bind the nation together are its cooking techniques and recipes that are passed on from generation to generation.
For a shared love for food and co-existing love for vegetarian and non-vegetarian dishes, India holds a treasure trove of recipes that co-exist and are relished across the nation. Some of our delicious range of traditional Indian meat delicacies is as old as royal era of India itself, where some of these recipes were founded. Our food is often defined by our vast collection of spices. Whole spices, in particular play a vital role in imparting the fragrant aroma and mouth-watering taste to the food we make.
In today’s section, we will take a sneak peek into some delish meat recipes that speaks volume of their use and importance of whole spices and their flavours.
Mutton Korma is a delicious mutton recipe that is not just a delight to your taste buds but also a staple during festivals like Eid or a dinner party. Apart from being a perfect dish for meat lovers, it is also easy to prepare at home in about an hour time.
- ½ cup oil
- 1 large onion, slices
- 700 gms mutton
- 3-4 tsp curd
- 1 cup water
- 2 tsp Ceepee coriander powder
- Ceepee Mutton Khada Masala
- 3-4 cloves garlic, roughly ground
- 1 inch garlic, roughly ground
- Salt to taste
- 2 tsp onions, fried
- Take oil in deep dish and heat it. Add finely sliced onions and fry them lightly.
- Lightly roast Ceepee Mutton Khada masala in a pan.
- Now add mutton, curd, red chilli powder, salt, water, coriander powder and stir for few minutes.
- Once nicely mixed, add the minced garlic, ginger, roasted mutton khada masala and mix well.
- Cover it with a lid and let it cook on low flame for nearly 30 minutes and then add fried onions and stir well.
- Cover again and cook for another hour or until done.
- Garnish with lightly fried onion rings and serve hot.
Lamb Keema Curry
Keema is a stew prepared usually as a curry with ingredients including goat meat or minced lamb along with a variety of vegetables and a potpourri of fragrant spices. It is one of a popular dishes in north India, Bangladesh and Pakistan. It is usually served as a main dish along with naan, buns or other flatbreads or in form of stuffed parathas and buns.
- 300 gms lamb keema
- 2 tbsp oil
- Ceepee Sabut Meat Masala
- 2 medium sized onions, finely chopped
- 1 green chilli, deseeded and chopped
- 1 tbsp ginger and garlic paste
- 1 medium sized tomato, finely chopped
- ¼ cup water
- Salt as per taste
- 1/8 tsp Ceepee haldi powder
- ¾ tsp Ceepee red chilli powder
- ½ tsp Ceepee shahi garam masala
- 6-8 fresh mint leaves, finely chopped
- 2 tbsp coriander leaves, finely chopped
- Heat a pan with oil, and add Ceepee Sabut Meat Masala for a minute.
- Now add finely chopped onions, and fry them until they are evenly golden. Add green chill and stir.
- Put in ginger garlic paste and sauté until the raw smell is gone.
Main Dish Preparation
- Add keema to the pan and sauté for about 2-3 minutes on a low flame.
- Sprinkle salt, turmeric powder, red chilli powder and garam masala on keema and mix well.
- Add mint leaves and sauté for another 3 to 4 minutes on low flame.
- Cover the pan and cook on lowest flame for around 8-10 minutes. You will observe keema getting tender as the moisture is being released.
- Add chopped tomatoes and sauté until tomatoes are blends completely with keema. This will take about 5-6 minutes and you will see that rawness of tomato is gone.
- Pour water in the pan, mix nicely, and cook it covered until keema is completely cooked and become tender.
- Uncover the pan and adjust salt and spices according to your taste. Add more masala if required. Sauté it until some water is dried and you are satisfied with the consistency of the dish.
- Add coriander leaved and stir.
- Keep the dish covered until served.
- Squeeze a lemon over the dish to enhance its flavours, serve it with paratha, rice, and freshly cut salad.
Cooking meat or mutton requires skills but once you discover the tips and tricks to prepare tender and moist meat with practice, it is a piece of cake to achieve. There is plethora of recipes to cook a delicious meat dish, where different cuts are used and calls for variety of marinates, various ingredients for base and plethora of spices to impart just right flavours and aroma. This right balance is significant that can be achieved with Ceepee’s Khada Meat Masala, a potpourri of more than 21 spices combined together to give perfect balance of taste to your any meat dish.