Main courses for lunch and dinner are the types of food that are known as heavier dishes than snacks and breakfast which are nutritious and delicious. There are so many recipes for main courses for lunch and dinner. They are Chicken a la king, Stuffed roast chicken, Lamb or mutton stew, Mixed buttered vegetable, Pepper steak, Chicken a’la Kyiv, Porkchop, Beef stroganoff, Indian mixed vegetable curry. Today I will help you to make these recipes by following the listed recipe.



Chicken a la King Recipe


Ingredients

  • Chicken mince or dices - 400 gm

  • Butter - 25 gm

  • Cream - 30 ml

  • Dry sherry - 100 ml

  • Capsicum - 50 gm (optional)

  • Mushroom - 80 gm (diced)

  • Chicken veloute - 150 ml

  • Carrots - 4 Nos

  • Rosemary - 1 tsp

  • Worcester sauce - 2 tsp

  • Salt and pepper - to taste


Method

  1. Peel and wash the carrot, then cut it into a round stick.

  2. Take a bowl then marinate the minced chicken by adding rosemary, Worcester sauce, salt, and pepper in it.

  3. With marinated and minced chicken, cover the whole side of the carrot.

  4. With silver foil wrap the carrot and chicken then seal them tightly.

  5. Now turn on the flame and keep the deep pan and boil the water by adding carrot chicken.

  6. For 10 minutes cook it on a medium flame. After this turns off the flame then take it out.

  7. In even size piece slices, cut the carrot chicken after removing the silver foil.

  8. Take the plate and keep the carrot chicken slices and coat and garnish with capsicum, mushroom, and veloute.

  9. Now ready to serve.


Stuffed Roast Chicken Recipe


Ingredients

  • Whole chicken - 1.5 kg

  • Basil and thyme - as required

  • Tarragon, Rosemary - 10 gm

  • Worcester sauce - 2 tsp

  • Butter sauce / Roast gravy - 200 ml

  • Butter - 75 ml

For stuffing

  • Salt and pepper - to taste

  • Mirepoix - 125 gm

  • Bouquet garni - 30 gm


Method

  1. Clean the chicken out and inside by wiping dry it.

  2. With salt and pepper marinate the chicken out and inside after pricking the outer skin of the chicken with the help of a fork.

  3. Spread the body of chicken with thyme, tarragon, rosemary, Worcester sauce, and butter (melted).

  4. Inside the body cavity of the chicken place the bouquet garni and mirepoix.

  5. Rest the chicken for 30 minutes after trussing the chicken maintaining the right shape. 

  6. Roast the chicken in a preheated oven (175C to 190C) after greasing the roasting tray and heat it for 20 to 25 minutes with basting frequently.

  7.  Pierce between the thigh and drumstick with a fork. Rest for a few minutes after the chicken is ready.

  8. With the chicken stock prepare the roast gravy and take the roasting tray then sediment it.

  9. Serve after removing the trussed string.


Lamb or Mutton Stew Recipe


Ingredients

  • Boneless mutton / lamb - 600 gm

  • Water - 1 small size cup

  • Mustard oil - 100 ml

  • Salt to taste

  • Cinnamon sticks - 2 (small piece)

  • Flower of mace -  1 ( small)

  • Bay leaves - 2

  • Cloves -5

  • Black cardamom - 2

  • Green cardamom - 3

  • Black pepper powder - ½ tsp

  • Cumin seeds - 1 tsp

  • Green chilies - 10 to 11

  • Garlic paste - 2 tbsp

  • Ginger - 1.5 inches (finely chopped)

  • Onions - 750 gm (roughly chopped)

  • Tomato puree - as required


Method

  1. Turn on the flame, place the pressure cooker, and hit it by adding mustard oil.

  2. Then add onions and fry it until becoming light brown. After this add green chili, black and green cardamom, cloves, bay leaves, and mix well.

  3. After this add meat and fry for 10  minutes with adding tomato puree, salt, black pepper powder, the flower of mace, garlic paste, chopped ginger.

  4. After about 5 minutes add water and close the cooker with its cover.

  5. For  15 - 20 minutes cook the meat. Then stop the flame and sear the meat on the plate.


Mixed Buttered Vegetable Recipe


Ingredients

  •  Butter - 50 gm

  • Carrot - 100 gm

  • Green peas - 75 gm

  • French beans - 100 gm

  • Turnips - 100 gm

  • Salt and pepper - to taste

  • Oil - 50 gm ( optional )


Method

  1. Wash all vegetables and cut them into dice shape.

  2. Turn on the flame, keep the deep pan, and train well after boiling it in salted water till a la dante.

  3. Put required butter after turning the saute pan.

  4. Adjust seasoning after pouring the vegetables like carrot, green peas, french beans, turnips

  5. Cook the vegetables on low flame for 5 minutes and turn off the flame.

  6. Take it out and ready to serve after garnishing it with pepper.


I hope you guys like the above recipes for the main courses for lunch and dinner. By following the above recipe you can make it easily at home. They are healthy foods and they are served with the main heavy dish which is served from 12: noon to midnight. If you want to know more food recipes then follow our site because our site will help you perfectly. If you like this recipe then comment.