- 4-5 cloves garlic, minced
- 1 tbsp ginger paste
- 2 large onions, finely sliced
- 1/2 cup yogurt well blended and smooth
- Spice Powders:
- 1 tsp Kashmiri red chilli powder ( available in Indian stores )
- 1 tsp ginger powder
- 1 tsp fennel powder
- 1 tsp turmeric powder
- Whole spices:
- 2-3 bay leaves
- 2 small black cardamoms
- 5 green cardamoms
- 5 cloves
- salt to taste
- 1 tbsp oil.
- Optional step:
- 1 firm plum tomato cut in to big chunks
- 1/2 onion cut in to big chunks
- Garnish: washed mint leaves,
- chopped green chillies ( optional)
This is a very popular dish. Its a Kashmiri dish, a Northern state in India. It is very delicately cooked. Goes well with Saffron Pilaf.
To prepare: wash and drain the meat. Mix all the spice powders with a little water to make paste.
In a deep pan add the meat, ginger and garlic with 2 cups of water. Cover the pan and bring it to a boil on high heat. Lower the heat, skim of any scummy foam and simmer for 20 mins. Remove the meat with a slotted spoon, reserve on the side and strain the stock.
Heat the oil, add the whole spices, stir. Add the bay leaves and onions. Bring the heat to high and keep on stirring the onions until golden brown. Add a bit of the stock while stirring to prevent it from sticking. Making sure it doesn’t burn. Add the spice paste and stir. Add 2 tbsp of the stock and stir until the mixture is assimilated and fragrant. Add the yogourt and stir until the oil separates. Add the remaining stock and salt. Cook until meat is cooked and the stock has reduced to desired consistency. Optional step: Add the big chunks of tomatos and onions and stir and simmer for a minute.
Garnish with mint leaves and green chillies. Enjoy.
* This dish is rich but make it skinny for you by controlling your portion and having it with lots of greens on the side *