Lamb feni masala (Goan Feni Twist)

1/2 kg lamb meat on the bone
2 large onions
1 large tomato
2 Chillies
2 cloves Garlic thinly sliced
Cinamon stick
4 cardamons
6 pepper seeds
Bay Leaf
Cloves
2 tblspn Garam masala
1/4 tspn Tumeric powder
1 tblspn Goan cashew feni
1 tspn goan vinegar
1 tspn honey

Marinate the lamb meat with Vinegar, feni, honey, turmeric powder and Garam Masala. Let it stand for at least 30 minutes.


In a pan fry finely chopped onions with cinnamon stick, cardamom, cloves, bay leaf and pepper  till golden brown. add slit chilies and finely cut tomatoes and fry until onions and tomatoes have blended well.

Add a finely cut garlic and continue to fry the mixture for 2 more minutes. Now add the meat the mixture and combine well. Fry for a minute and than add 2 cups of water and let cook on medium heat for at least 35-40 minutes until the meat has cooked. At the end a nice thick gravy should be formed and not watery.

Serve with Rice and Enjoy.

Lamb cooked in Goan Green Curry

Ingredients:

Lamb

3 Cardomon

1 Cinamon stick

4 Cloves

1 Star anise

3 tbs Green masala

3 tbs Red wine

Salt

1 tbs Vinegar

1 tsp Honey

1 onion Onion

2 Green chillies

3 tbs Olive oil

1 tsp Tumeric powder

Salt the meat and marinate in two tablespoons of green masala and half a teaspoon of tumeric powder. Add red wine, vinegar and honey. Mix well and let marinate for atleast 30 minutes.

Add cardomons, staranise, cloves and cinnamon in oil and let it sizzle. Now Lightly fry onions and chillies and Fry for a few more minutes  until the onion is golden brown. Now add the meat. and Lightly fry the meat before adding about two cups of warm water. Close the lid and let cook for at least 45minutes to soften the meat and when the oil start to float you know its ready.

Best Enjoyed with a bowl of rice.

Lamb feijoada

Beans
Lamb ribs
Star anise
Cardomon
Cloves
Bay leafs
Garam masala

Ginger garlic paste
Onion
Coriander powder
Pepper
Green chillies
Salt
Oil

Potatoes

Egg

Brandy

Vinegar

Tumeric powder

Twisted Xacuti (Lamb)

Onion

Carrot (Optional)

Potatoes (Optional)

Frozen peas (Optional)

Grated Coconut

Garam Masala
Tamarind
Tumeric powder
Fennel seed powder
Salt
Hint of vinegar (If no tamarind)

For those hard pressed for time, this is a twisted Xacuti for quick and easy meals. This is a cheats recipe to make Xacuti in no time and can be cooked with different meats and also for vegetarians can be cooked with Mushrooms.


Masala:

Brown 200grm of fresh grated coconut on a pan with a 1 tsp oil and grind the coconut with 2 tbsp. of garam masala and 1/2 tsp of tamarind paste to a fine paste and keep aside

Cooking:

Finely chop a medium sized onion and fry with some oil in a cooking container till nicely brown, add a medium chili along with a finely chopped tomato and a tsp each of turmeric powder and Fennel seeds powder, fry this for 2-3 minutes. Now add the masala paste and the meat and mix it well. Add a cup of water and let it cook over medium heat for about 35-40 minutes.

At this stage check that the meat has cooked and you will notice the oil separate. Adjust salt as per taste and take the cooking container off the heat. Server with Rice and Enjoy!!

For Vegi Option (Mushroom),  

Cut 500gm of mushrooms keep aside. Follow the above methods but add the mushrooms only after masala is added unlike the meat. The Mushrooms are added once the masala sauce is boiling, as Mushrooms cook very fast. Cook for 10 minutes after the mushrooms are added.