Dahi Wala Meat

For 4 people

Ingredients:

• Medium size Onion finely sliced 2.
• Ginger garlic paste 1 tbsp
• 600 gms lamb pieces on bones
• Red chillies powder 1 tsp
• Black pepper coarsed 1 tsp
• Black cardamom 2
• Green cardamom powder 1 tsp
• Fennel seed powder 1 tsp
• Cinnamon sticks 2-3
• Cloves 4-5
• Garam masala powder 2 tsp
  
  
  
  
• Salt as per taste
• 1 cup hung yogurt.
• Oil 2 big spoon.
• Few Jullien pieces of ginger for garnishing.

Method:

• Heat oil in a heavy wok on medium flame
• Saute whole spices for few seconds.
• Add sliced onion and saute till pulpy. Add Ginger garlic paste and saute for 1 minute.
• Add lamb pieces and salt.
• Mix well and cover it with the lid for 10-15 minutes.
• Turn the gas on slow mode and add whisked yogurt into the wok and continue mixing it properly.
• Add dry spices and mix well again
• Dont cover it and keep stirring it for next 5-10 minutes.
• Now cover the lid and let the lamb cook properly. Add some water if required.
• Garnish with chopped ginger.
• Serve with naan/paratha.

SHABDEGH

SHABDEGH

The traditional dish from the valley of Kashmir mainly, Shab Degh is a very old recipe which was prepared in a vessel called 'Degh' overnight, thus the word 'Shab'.
Originally made with duck meat, the recipe later had many versions as it got spread to different areas from Kashmir to Awadh.

We have prepared it in the Kashmiri way by using Kashmiri masalas and cooking for over 6 hours but with goat meat.

Ingredients

   for 4-5 persons

• Goat Meat/Lamb meat on the bone 500 gms.
• Turnips 3-4
• Onion chopped 1
• Black cardamom 1-2
• Black cardamom 2-4
• Cinnemon stick 1 piece.
• Asafoetida 1/2 tsp
• Salt to taste
• Mustard oil as required.
• Cumin seed ½ tsp.
• Garlic paste 1 tsp
• Kashmiri mirch powder 1 tbsp
• Turmeric powder 1 tbsp
• Garam Masala 1 tsp
• Coriander powder 1 tsp
• Ginger powder 1 tsp
• Fennel seed powder 1 tsp
• Clove powder 1 tsp
• Kasoori Methi 1 tsp
• Kashmiri ver (optional)

Method

• Marinate meat with salt and turmeric and keep for 1-2 hours.
• In a large pan, heat mustard oil and fry the meat and take it out.
• In the same pan, fry 3-4 diced turnips. When turnips turn golden brown, take them out.
• In same pan and oil, add asafoetida, add cumin seeds.
• After few seconds, add 1 chopped onion. 
• When onion turns brown, add 5-6 cups of water. 
• When water starts to boil, add fried turnips and meat.
• Add all dry spices and salt to taste.
• Add kashmiri ver (optional)
• When it boils, turn the heat to low and let simmer for 4-6 hours well covered.
• Shabdegh is ready.
• Serve hot with rice or roti.

MUTTON KORMA

MUTTON KORMA

The recipe uses only red chilli and garam masala in powder form and rest all ingredients are in paste form. This gives it a distinct flavor and richness in the gravy.  The mutton was marinated for more than 24 hours which made it tender and flavorful. The dish is prepared in open pan to retain all the flavours by mixing frequently but you may cook in cooker as well to save time.

Ingredients                        

for 7-8 persons

• Ginger garlic paste 2 tbsp
• Yogurt 1 cup
• Mutton 1.5 kg. (Marinate with ginger garlic paste, salt and yogurt and keep in refrigerator for 24 hours)
• Garam masala 2 tsp
• Salt to taste.
• Kashmiri mirch powder 2 tsp
• Red chilli paste 1 tbsp
• Fried onion paste ½ cup
• Crushed ginger garlic 1 tbsp
• Almond cashew paste ½ cup (Blanch almond and cashew and grind to paste).
• Poppy seeds paste ½ cup (Soak poppy seeds overnight and grind with little water)
• Tomato paste 1 cup

Method

• Heat oil in large pan or cooker and saute crushed ginger garlic. 
• Add tomato paste and cook till oil separates.
• Add marinated mutton. Mix well. Keep mixing and cook for 15-20 minutes.
• Add red chilli powder and paste.
• Add garam masala and salt to taste.
• Cover and simmer for 25-30 minutes on low heat. If using cooker, close lid and cook till 2-3 whistles (it depends on the quality of mutton.
• when almost done then add onion paste and mix well.
• Add almond cashew paste and poppy seeds paste. Mix well and cover and simmer for 10-15 minutes on low heat.
• Cook till mutton is completely cooked.
• Serve hot with tandoori roti or naan/chapati.