Mutanjan, Kali Mirch Gosht And Mini Cheesecakes by Zarnak Sidhwa

Ingredients For Mini Cheesecakes:

For Crust:

• Digestive biscuits 2 cups
• Butter melted  3 tbsp

For Filling:

• Cream cheese 12 oz
  
• Caster sugar 3/4 cup
  
• Eggs 3
• Cream 1 cup
  
• Vanilla essence  1 tsp
  
• Cherry pie filling  to top

Method:

1. Mix melted butter with the biscuit crumbs.
2. Press down in a loose bottom tin or individual tins if u have them.
3. Freeze till set.
4. For the filling, beat cream cheese and sugar until smooth.
5. Beat in the eggs one at a time, then fold in the cream and vanilla essence.
6. Pour mixture evenly in the tins.
7. Bake at 180 degree C for 20 minutes or until set.
8. Cool completely, then top with cherry pie filling or any fruit.
9. Cover and refrigerate until ready to serve.
   

Ingredients For Kali Mirch Gosht:

• Black peppercorns 1 tbsp
  
• Mutton 1/2 kg
  
• Oil 3 tbsp
  
• Bay leaves 2
  
• Black cardamoms 3
  
• Green cardamoms 6
  
• Cinnamon  1
  
• Green chilies slit  3
• Onions sliced 4
  
• Ginger garlic paste 2 tbsp
  
• Salt to taste
  
• Cashew nut paste 1 cup
  
• Ghee 1 tbsp
  
• Garam masala 1 tsp
  
• Cream  1/2 cup

Method:

1. Heat oil, add bay leaves, black cardamoms, green cardamoms, cinnamon, green chilies and onions and saute till the onion become translucent.
2. Add mutton, ginger garlic paste, salt and mix well.
3. Add enough water.
4. Cover and cook till done.
5. Add cashew nut paste, mix well and continue to cook.
6. Heat oil, add crushed black peppercorns and saute.
7. Add this tempering to the mutton.
8. Add garam masala powder and cream and mix well.
9. Transfer into a serving bowl and sprinkle some crushed black peppercorns and serve hot.
   

Ingredients For Mutanjan:

• Rice 1-1/2 cup
  
• Mutton 1/2 kg
  
• Garlic 10 cloves
  
• Ginger 2 inch piece
  
• Oil 1/4 cup
  
• Onion 1
  
• Black pepper  4
  
• Cinnamon  2 sticks
• Bay leaves  4
  
• Green cardamoms 9
  
• Black cardamoms 4
  
• Nutmeg powder 1/4 tsp
  
• Mace 1 blade
  
• Yogurt powder 2 tbsp
  
• Salt  to taste
  
• Sugar  1 1/2 cup
• Lemon juice 2 tbsp
  
• Kewra water 2 tbsp
  
• Rose water 2 tbsp
  
• Cloves  4
  
• Saffron  a few stands

Method:

1. Grind half the ginger with five cloves of garlic to a paste.
2. Chop the remaining ginger and garlic finely.
3. Heat oil in a pan and saute onion till golden brown in color.
4. Add black peppercorns, cardamoms, two bay leaves, five green cardamoms, two black cardamoms, chopped ginger and garlic, nutmeg and mace and continue to saute.
5. Add mutton pieces, whisked yogurt, ginger garlic paste, salt and saute till oil separates and mutton turns to golden brown color.
6. Add water and cook the mutton cook further till all the water evaporates.
7. Remove the mutton pieces and set aside.
8. In a separate pan place sugar and half a cup of water and heat, stirring continuously, till sugar dissolves and the sugar syrup is of a thin consistency.
9. Add lemon juice, one tbsp of kewra water and rose water.
10. Cover and remove from heat.
11. Dissolve saffron in remaining kewra water and rose water.
12. For the rice tin remaining bay leaves, black cardamoms, green cardamoms, cinnamon, and the cloves in a muslin cloth.
13. Heat water and add rice and this muslin pouch.
14. Cook till rice is half done.
15. Drain and remove the muslin pouch.
16. Add cooked mutton to the half cooked rice and pour in the sugar syrup, stirring gently to mix the ingredients.
17. Sprinkle the saffron dissolved in the kewra water and rose water.
18. Cover and put on simmer for thirty minutes.
19. Serve hot.