Mutton; Mutton Kurma; Butter Keema; Mutton Mirchi - Samsung ce117p Owner's Instructions & Cooking Manual

Serving
Code/Food
Size
0-2 500-550 g Mutton - 250 g, Spaghetti - 100 g, Oil - 2 tbsp, Green
capsicum - 1 small sized, Red capsicum - 1 small

Mutton

sized, Yellow capsicum - 1 small sized, Mushrooms -
tetrazini
4~5, Onion - 1 large sized, Garlic - 5-6 cloves, Basil
Leaves - 5~6, Tomatoes - 4 medium size, Olive oil -
4 tbsp, Pepper powder - ½ tsp, Salt to taste, Grated
Cheese - ⅓ cup
Instructions
In microwave safe bowl mix oil, salt, mutton, 1 cup of water, cover it
and cook. When beep add chopped capsicum, mushroom, onion,
garlic, basil, tomato, pepper powder, salt, grated cheese and press
start. Serve hot.
800-850 g Boneless Mutton - 600 g, Cashewnuts - ½, chopped
0-3
Green chillies - 2~3, Fresh coriander leaves - 1 few

Mutton kurma

sprigs, Yogurt - 1 cup, Ginger-garlic paste - 2 tsp, Red
chili powder - 1 tsp, Coriander powder - 2 tsp, Salt to
taste, Oil - 2 tbsp, Bay leaf - 1, Cloves - 4~5, Green
cardamom - 4~5, Green cardamoms - 4~5, Garam
masala powder - 1 tsp, White pepper powder - ¼ tsp,
Fresh cream - ⅓ cup
Instructions
In microwave safe glass bowl add oil, boneless mutton, green chili,
cloves, green cardamom, garama masala, white pepper powder,
ginger-garlic paste, 1 cup of water and cook. When beep add all
other ingredients, mix it well and press start.
CE117PC-B2_XTL_DE68-04220T-00_EN.indd 51
Ingredients
English - 51
Serving
Code/Food
Size
0-4 800-900 g Boneless Mutton - 600 g, Cashewnuts - ½ cup, Green
chillies - 2~3, Fresh coriander leaves - 1 few springs,

Mutton mirchi

Yogurt - 1 cup, Ginger-garlic paste - 2 tsp, Red chilli
powder - 1 tsp, Coriander powder - 2 tsp, Salt to
taste, Oil - 2 tbsp, Bay leaf - 1, Cloves - 4~5, Green
cardamoms - 4~5, Garam masala powder - 1 tsp,
White pepper powder - ¼ tsp, Fresh cream - ⅓ cup
Instructions
Make a paste of green chili, coriander and spring onion. In
microwave safe glass bowl add oil, boneless mutton, green paste,
½ cup of water and cook. When beep add all other ingredients and
press strat.
700-800 g Keema - 500 g, Lemon juice - 1 tsp, Kashmiri red chilli
0-5
powder - 1 tsp, Salt to taste

Butter keema

For marination : Yogurt - 1 cup, Salt to taste, Ginger
paste - 2 tbsp, Garlic paste - 2 tbsp, Lemon juice -
2 tbsp, Garam masala powder - 1 tsp, Mustard oil
- 2 tbsp.
For gravy : Green chilies - 2, Dried fenugreek leaves
- ½ tsp, Butter - 2~3 tbsp, Bay leaves - 2, Pepper
corns - 10, Cinnamon - 2" stick, Green cardomums -
5 cloves, Ginger paste - 1 tsp, Garlic paste - 1 tbsp,
Tomato puree - 2 cups, Red chili powder - 1 tbsp,
Garam masala powder - ½ tsp, Salt to taste, Honey -
2 tbsp, Fresh cream - ½ cup
Instructions
Marinate kheema with all marination ingredients and take it in
refrigerator for 1 hr. In microwave safe glass bowl add marinated
kheema, gravy mixture, red chili powder, salt and cook. When beep
add lemon juice, ¼ cup of water, mix it well and press start. Serve
hot.
Ingredients
(continued)
3/19/2015 1:39:21 PM