Now this is another one of my sister's kashmiri recipes for lamb. Kashmiris have two main types of curry sauces - the more spicy one as in Rogan Josh, Mats etc and this one which is a bit milder nevertheless as delicious.
Ingredients
Meat 1kg (Shoulder, ribs slightly fatty)
Green cardamom 5 (smashed)
Cardamom 1
Haldi ½ tsp
Sounth ½ tsp
Saunf powder 1tsp
Oil 2tbs
Method
Add oil till hot
Fry meat lightly (5 min)
Add whole spices
Add water (1 cup)
2 pinches asafoetida
Boil till meat is tender
Add 1/3 cup of milk
Bring to boil and add saunf, sounth (dry ginger powder) and haldi (turmeric)
serve with rice, downed with chilled Rose or white wine.
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