Mutton Kabab Recipe

Ingredients:

• 500 gm Mutton, cut into 1-1/2 inch pieces
• 2 tsp Chironji
• 2 tsp Coriander Seed
• 2 tsp Khus Khus
• 1 tsp Cumin Seeds
• 3 tbsp Curd
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 1 tsp Onion Paste
• 1 Onions
• 8 Peppercorns
• 4 Cloves
• Salt to taste

How to make Mutton Kabab:

•Apply ginger-garlic paste, beaten curds and onion paste to the mutton cubes.

•Lightly roast and powder the chironji, coriander seeds, khus-khus, cumin seeds, cloves and peppercorn.

•Add this powder and salt to taste with the mutton, mix well.

•Allow the mutton to marinate for about 6 to 8 hours.

•Now thread each mutton cube on the skewers, baste with oil and roast over charcoal.

•Serve hot Mutton Kabab with onion rings.
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Spicy Southwestern Pasta

A recipe for Spicy Southwestern Pasta. Follow the simple recipe instructions for Spicy Southwestern Pasta shared by other home cooking experts.

Ingredients

1 1/2 Tsp. Cumin 2 14-ounce cans of tomato Puree
1 lg. Onion, finely chopped
3 Garlic cloves, minced
1/4 Tsp. Salt
1/4 Tsp. Freshly ground pepper
1/4 Tsp. Red pepper flakes (or red chili) to taste
2 Tsp. Chili powder
2 Tsp. Oregano (dried and crushed)
1 16-ounce can of red
Enchilada sauce, your choice on mild or hot
1 16-ounce can of beans (I Used Pintos)
1 16-ounce can of corn Kernels
1 lb. Pasta of your choice
6 oz Reduced or fat-free cheddar Cheese *optional*

Directions

In a medium to large pot, over medium heat, add cumin and toast until you can smell the seasoning (if using seeds, until golden brown). Add 3 cups of the tomatoes puree, onion, garlic, salt, pepper, chili and pepper flakes, and oregano. Mix well, bring to a simmer. Reduce to a low heat, cook covered for 25 minutes. Add the remaining ingredients, excluding the cheese and pasta. Mix well, cook for 10 minutes, add your cooked pasta. Or ... place 1 cup of the cooked pasta on a plate and top each serving with the sauce. Sprinkle each plate with cheese, and serve. Cilantro sprigs look great as garnish! From: larcherr at craft.camp.clarkson.edu (Roxanne Larcher) Fatfree Digest [Volume 9 Issue 22] July 13, 1994 JEANNE JONE'S _COOK IT LIGHT Formatted by Sue Smith, S.Smith34, TXFT40A at Prodigy.com using MMCONV

 

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