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Food from far and wide

Food from far and wide
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Food from far and wide. Week end special dishes.

Mutton Roganjosh (4 Portion)

Mutton With Bones 1000 gms
Ghee 100 gms
Curd 150 gms
Ginger / Garlic Paste 20 gms
Coriander Powder 5 gms
Meat Masala Powder 20 gms
Saunf Powder 5 gms
Garam Masala Powder 5 gms
Cinnamon 2 gms
Black Cardamom 2 gms
Cloves 3 gms
Bay Leaf 1 gms
Kashmiri Red Chillies 60 gms
Brown Onion Paste 100 gms
Fresh Coriander Chopped 10 gms
Salt To taste
Method
• Heat the ghee in a thick bottom pan. Add the lamb and sauté for 2- 3 minutes till the meat is sealed from the outside.
• Add the whole spices and stir, add the ginger / garlic paste and sauté for a few minutes.
• Add the kashmiri chilli powder, curd and sauté for a further few minutes. Add the meat masala and coriander powder and stir.
• Add some mutton stock and the brown onion paste. Cover and simmer till meat is tender and done. Add the garam masala powder and saunf powder.
• Remove off the heat and serve hot garnished with coriander. Best eaten with rice or pulao.
Malaysian Chicken Curry ( 4 Portion)
Chicken Boneless 500 gms
Chopped Garlic 10 gms
Chopped Onion 50 gms
Worcestershire Sauce 1 tspn
Curry Powder 1 tspn
Cumin Powder ½ tspn
Dhania Powder ½ tspn
Salt to taste
Refined Oil 50 gms ( For Paste )
Refined Oil 50 gms
Chopped Galangal 20 gms
Chopped Ginger 20 gms
Chopped Lemon Grass 15 gms
Chopped Kaffir Lime Leaves 5 nos
Chopped Onion 100 gms
Chopped Garlic 25 gms
Chopped Thai Red Chilli 10 gms
Cashewnuts 25 gms
Shrimp Paste ½ tspn
Salt to taste
Method
• Wash chicken and set aside
• Saute all chopped ingredients, cashewnuts, shrimp paste and salt. Cool and grind into a fine paste.
• In a wok, heat oil, add chopped garlic and stir fry, add chopped onions and stir fry.
• Add the chicken and sauté, add the rest of the ingredients & sauté.
• After a few minutes add the ground paste and stir fry.
• Add some stock and sauté till chicken is cooked. Check for seasoning and let the sauce thicken.
• Remove off the fire, garnish and serve hot with steam rice.
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