saag gosht(palak gosht)

1 tblsp garlic paste
5 green chillies chopped
2 bay leaves
500 gms spinach
salt to taste
1 tblsp garam masala whole
4 tblsp oil
1 tsp red chilli powder
1 tblsp ginger paste
500 gms mutton
1 tsp cumin seeds
1 cup onions sliced

How to make palak gosht :

• Clean, wash and cut lamb into even sized pieces.
• Boil spinach in salted boiling water for one minute.
• Remove well and grind it along with green chillies to a rough paste.
• Heat up oil in a thick bottomed pan.
• Mix in bay leaves, whole garam masala and cumin seeds.
• When cumin seeds begin to change colour, mix in cut onions.
• Stir fry till onions are translucent.
• Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
• Stir fry on high flame heat up stirring constantly.
• Mix in three cup of water and stir fry covered until lamb is almost done.
• Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.

Nihari

• 
• 1/2 kg beef
• salt
• 1 teaspoon pepper
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 4 tablespoons oil
• 3 tablespoons flour
• 1 teaspoon ginger paste
• 2 teaspoons fennel seeds
• 1/2 teaspoon whole black peppercorn
• 1/2 teaspoon cumin seed
• 2 small cardamom pods, seeds of
• 10 cloves
• 2 whole black cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 1/4 teaspoon nutmeg
• 2 teaspoons coriander seeds
• Directions:

• 
  
Heat oil in a heavy based pot.
• Add meat and fry it a little.
• Add salt, chili powder, turmeric, coriander powder and ginger paste.
• Mix well. Add a little water.
• Dissolve flour in half a cup of water and add this to the meat and bring to boil.
• Grind all the whole spices ( spice mix).
• Put all the ground spices in a fine cotton cloth bundle.
• and add to meat.
• OR grind them till powdery fine and add them to the meat.
• Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef.
• When meat has softened remove the bundle of spices and make the curry into desired consistency.To Garnish--Fry some onion slices in a little oil until golden brown and add

Achari gosht

Ingredients:

1	teaspoon fenugreek seeds (methi dane)
1	teaspoon methi ( dried fenugreek leaves)
1	teaspoon nigella seeds (kalonji)
1	teaspoon cumin (zeera powder)
1	teaspoon aniseed (saunf)
1\2	teaspoon turmeric powder (haldi)
5	- whole red chilies
1 1\2	teaspoon salt
1	teaspoon chili powder
2	tablespoons lemon juice
6	- green chillies, slit lenghtwise
11\2	cup oil
2	medium onions cut in thin slices
1 1\2	kilograms mutton or chicken
1 1\2	teaspoon garlic paste
1 1\2	teaspoon ginger paste
1 1\2	cups yogurt, whisked
1	cup water.

How to Cook:
1. In a small bowl, combine fenugreek seeds, fenugreek leaves, nigella seeds, cumin seeds, aniseed, turmeric powder, 1\2 teaspoon salt, red chili powder, crushed whole red chilies. Mix well. Mix 2 teaspoons of spices with lemon juice and fill into green chilies.
2. Heat oil in a medium skillet, add onions and saut? until the edges are brown about 5-8 minutes. Add meat, garlic and ginger, stirring constantly fry until meat turns brown, about 5 minutes.
3. Add yogurt and remaining salt. Mix well and stirring constantly, cook until water from yogurt has evaporated and oil begins to separate.
4. Add water, cover and cook over low heat until meat is almost tender. Add rest of the spices and little water, if needed. Mix well.
5. Place spice filled green chilies over meat, cover and cook on low heat, until meat is tender and oil separate from gravy, about 5 minutes. ?
6. Serve with Nan. 

Aaloo gost

Ingredients:

1 Kg Mutton
1/2 kg Potato -peeled and cut into pieces of 1 to 2 inches
1/4 tsp turmeric powder
1 tsp chili powder
3 tbs coriander seeds powder
2-3 medium onion –chopped or sliced
1/2 cup oil
1 tbs ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
1 tsp garam masala powder
6-8 cloves
6-8 black pepper
2 black cardamom
1-1½ tsp salt
1 cup fresh coriander Leaves
2-3 green chilies – chopped
1-2 Lemon

Method:

1. Fry the onion in oil till brown. Remove the onion and grind.
2. Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
3. Add mutton and ground onion and cook till water dries again.
4. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
5. When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
6. Garnish with fresh dhaniya, green chilies and lemon.

Philly cheesesteak sandwich

Servings: 2

4-6 slices deli roast beef, shredded, or cut into strips
1/4 cup fontina cheese, cubed (or any other good melting cheese)
1 cup onions, sliced
1 cup bell peppers (capsicum)
salt, pepper to taste
2 TBS vingegar
1 tsp sugar
1 tsp oil
2 long sandwich rolls, cut almost all the way through the middle (lengthwise) but not all the way through. The rolls should preferably have a hard crust (soft rolls don't work too well).

Heat oil in a large pan or skillet. Add onions and bell peppers and fry on medium heat until onions get some color (about 6-7 minutes). Add salt, pepper, vinegar and sugar and cook about a minute. Add roast beef and cook another minute just to heat through. Top with cheese and toss with the roast beef so the cheese can melt. After about a minute, push the roast beef mixture to one side of the pan. Add a tiny bit of oil (or oil spray) to the pan, and put rolls cutside down on the pan. Heat for about 30 seconds and then put the roast beef mixture in the rolls. Serve with fries.

If you can't find halal roast beef, you can also make this with gyros meat or cooked steak that has been very thinly sliced. This is made the American way and is flavorful, but very mild. Iif you like your food more spicy, you can add chili peppers, hot sauce, siracha sauce, or the middle eastern chili sauce.