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 styleMade differentlySteam in pot1 kg cut up lamb1 teaspoon ginger garlic1 teaspoon saltAdd 2 cups waterWhen meats are soft drain but keep the stork liquid aside to use laterFry 2 finely chopped onions till golden brownWith little ghee (Clarified butter) and curry spoon oilAdd 1 teaspoon whole Jeeru (Cumin) few somph (optional) tuj (cinnamon stick) Elachi (cardomom) Cloves 2 green chilliBayleaves or curry leavesIn a seperate dish Add the meats onlyAdd the fried onions etcAdd 3 grated tomatoes2Tblsp fresh cream3 tablespoon plain yoghurt or Maas2 tablespoon tomato pureeAdd2 teaspoon Dhana jeera mix(Dash of somph powder or a pinch optional)¼ teaspoon tumeric 1-2 teaspoon chilli powder½ teaspoon garam masalaFew drops Saffron essence or saffron strandsMix all together and leave to marinate few hours Cook well by adding the stock liquid To get spices and tomatoes well infused in the curryDo not have too much gravyServe with naan rotis or parata rotis or rolls Also rice with peas and carrots Can add fried potato wedgesSalads and acharEnjoy