Food from far and wide

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.

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

• 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.