I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
My styleMarinate for few minutes 1 kg cut up nice sizes leg mutton Add1Tblsp full ginger and garlic paste2 teaspoon Kashmiri chilli powder1 teaspoon Kashmiri or Durbs masala½ teaspoon tumeric (tumeric)2 full teaspoon dhana jeera mix1 teaspoon paprika (optional)1Tblsp salt (or to taste)2 med tomatoes grated½ cup yoghurtPinch of saffron (optional)In a pot heat andAdd less than ¼ cup oil 2 tablespoon ghee (Clarified butter)Add all the whole spicesBraise till aroma arises3 cinnamon sticks3 elachie pods 4-5 whole black peppercorns3 cloves1 Full teaspoon whole Jeeru (Cumin)2 whole green or Red chilli slit2-3 curry leaves (optional)1 ½ onion finely slicedBraise slightly till light in colourAdd all the marinated meatsCook on low tillMeats are softAdd water to soften meat if necessaryWhen meats are doneAdd theSliced cabbage (any amount you prefer)When cabbage doneAdd a handful of chopped green dhania (coriander)Now add all veges (I steamed you can add raw but then do hard veges first)For vegesSteamed 4-5 crinkle cut potatoes like thick chipsSteamed crinkle cut thick chips like CarrotsSteamed 12 - 15 long green beans split in halves¼ cup steamed peasLet all infuse well with the meats etc( Tip : I added 1 full tablespoon brown onion soup paste for nice gravy)When curry now well done and gravy to your preference not too much gravyIt has to be less to eat with rotisLASTLY ADDAdd the steamed Beetroot on topToss into the Stew and immediately Remove pot from stoveEnjoy with rotis, naans, and pickles