This is a nice dry baked dish in the best tandoori tradition of Punjab cuisine. Ingrediants: 2 KG lamb or beef (rump) 2 teaspoons black pepper crushed 150 g grated mascarpone cheese 1 teaspoon cumin powder 3 tablespoons garam masala Nine cloves of garlic – paste all excess fluids squeezed out 4 tablespoons [...]
Posts Tagged ‘Lamb & Mutton’
RARA GOSHT- Punjabi Dhaba style Lamb
In Punjab on March 2, 2012 at 5:04 amThis is a very authentic ”dhaba” style dish. It is very dark in color, dry and fragrant, and reminds me of a particular Punjabi roadside eatery, I was lucky enough to to have my bus stop at in 1995. Ingrediants: 2 kg lamb 6 large pureed Onions 4 tbsp Ginger 4 tbsp garlic [...]
Lamb Pasanda
In Punjab on March 2, 2012 at 4:46 amThis is a very hearty, earthy lamb dish. The masala gets a very special taste from the unusually large amount of turmeric used in it. The sauce is thick and creamy, and there is quite a lot of it. It goes extremely well on rice or with chapatis. Ingrediants: 2kg lamb 4 [...]
“CRAZY” MUTTON DISH WITH COFTA’S
In Kashmir on December 9, 2011 at 3:24 amThis dish is not intended for the faint of heart. It is extremely complex and involves many stages of cooking. The results are absolutely amazing and if you feel like an evening’s adventure, you would be well rewarded to embark upon this dish. Ingredients 1 kg motton, preferably the leg, cut into bite-size pieces, trimmed [...]
METHI MAZZ (mutton in fenugreek greens)
In Kashmir on December 7, 2011 at 4:37 amthis is a recipe for mutton cooked in a fenugreek paste. You mustn’t fear the bitter taste of green fenugreek, as the long slow cooking of paste will make all the bitterness go away. This is a great dish with unusual tasting fenugreek milk and mutton combination enhanced by that typical Kashmiri fennel usage. [...]
KASHMIRI ROGAN JOSH
In Kashmir on November 5, 2011 at 4:10 amWell, this is a very famous Kashmiri dish – a bright red mutton preparation, the color coming from the liberal use of Kashmiri Mirch (red chillies), which are very colorful, but only mildly hot. It is possible, ofcourse, to get the color from tomatoes, or even, god forbid, artificial coloring, but that is not the [...]