Friday, February 15, 2019

Quick and Easy Lamb Meat Masala in a Pressure Cooker (Instant Pot)

Remember the goats the came to our farm? They finished their tryst with the bucks and they are back at their farm. In a couple of months we will know what our buck is capable of. Apparently there are people who will rent their bucks for a fee.

Anyway we got some fantastic lamb as a fee for the time that the neighbor goats spent with our bucks. We knew they were delicious after the first time.

This time we got several cuts of the lamb. Stew meat is usually 1 inch pieces of meat without bones. Melt in the mouth delicious when cooked. You can use either a pressure cooker or Instant Pot. I used my trusty old pressure cooker but the Instant pot would have worked beautifully. The pressure cooker makes it ready in no time. If you get boneless goat stew meat this would work beautifully.

Here is the recipe in pictures,

Prepare the onions, garlic, ginger, green chilies and the meat.
Add the onions, garlic, ginger, green chilies to the meat and pressure cook for 3 whistles.
Let the pressure release naturally. Heat oil in a kadai and add the seasonings.
Add the chopped onions and saute till they are translucent. Add in the cooked meat and salt and cook for 5-6 minutes.
Turn off the heat when the required consistency is reached.

Serve with rice.

Quick and Easy Lamb Meat Masala
Preparation Time: 15 minutes
Cooking Time: 20 minutes
  1. 1 lb of lamb stew meat (this is boneless lamb cut into 1 inch pieces)
  2. 1/2 cup chopped onions
  3. 2-3 garlic cloves chopped
  4. 1 inch piece of fresh ginger grated or chopped fine
  5. 1 green or red chili chopped
  6. 2-3 tsp of turmeric powder
  7. 1 1/2 tsp curry masala powder
  8. 2 tsp red chili powder (optional, depending on heat)
  9. 1 tsp oil
  10. seasonings: mustard, cumin seeds and curry leaves
  11. salt to taste

  1. Wash the meat with some turmeric powder, drain and set aside.
  2. In a pressure cooker add 3/4 of the chopped onion, ginger, garlic, chopped chilies along with the lamb meat and turmeric powder, 1/2 cup of water* and pressure cook for 3 whistles.
  3. Once the pressure subsides open the lid and set the cooked meat aside.
  4. In a kadai or wide mouthed vessel add oil and when hot add the mustard and cumin seeds. When the mustard seeds start to pop add the curry leaves followed by the onions.
  5. Saute the onions till they become translucent. Now add the meat and salt to the cooked onions along with the spice powders if adding.
  6. Cook for 5-6 minutes till the required consistency is reached.
  7. Note:*Reduce the amount of water to just 2-3 tbsp if you want a dry curry. I wanted it to have a bit of gravy so added 1/2 cup of water.

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Wednesday, February 13, 2019

Quick Dry Mushroom Masala (Baby Bella and Oyster Mushrooms)

Mushrooms are a favorite of DD2. I like to cook it since it is quick, easy and tasty in whichever way you cook it. It is easy to good mushrooms almost throughout the year in our local grocery store. Besides the usual baby Bella and white button mushrooms there is this king oyster mushrooms. The chewy texture of the oyster mushroom mixed in the baby bellas.

I wash the mushrooms and drain the water completely and dry it out before cooking with it. As mushrooms tend to leave a lot of water while it is being cooked, there is no need to add any more if you are making a dry sort of masala.

Here is the recipe in pictures,

Chop the onions, green chilies and coriander leaves. Prepare the mushrooms.
In a wide mouthed pan, heat oil add the seasonings followed by the onions, saute the onions and then add the spice powders and tomatoes.
When the tomatoes are mushy add the chopped mushroom, salt and coriander leaves.
Saute till the desired texture is reached and the moisture is evaporated.

Serve with rice or some soft chapathis.

Quick Dry Mushroom Masala
Preparation Time: 15 minutes
Cooking Time: 20 minutes
  1. 1lb of Baby Bella mushrooms
  2. 7oz Sliced King Oyster Mushrooms
  3. 1/2 cup of finely chopped red onions
  4. a handful of chopped coriander leaves
  5. 4 green chilies chopped
  6. 1/2 cup of chopped tomatoes
  7. 2 tsp of turmeric powder
  8. 1 tsp of Kitchen King Masala or coriander powder
  9. salt to taste
  10. 2 tsp of oil
  11. seasonings: cumin seeds and curry leaves

  1. Wash the baby Bella mushrooms, dry them completely and cut them into 4s. Cut the oyster mushrooms into 1/2 inch cubes.
  2. In a wide mouthed pan or kadai heat oil and add the cumin seeds and curry leaves followed by the onions and green chilies.
  3. Once the onions are starting to turn brown add in the chopped tomatoes and masala powders and saute till the tomatoes are mushy.

  4. Add in the chopped mushrooms, salt, coriander leaves and saute till the masala is well coated and saute for a few more minutes till the moisture has evaporated.

Goes well with rice or chapathi.
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