Saturday, 7 May 2016

Tabak Mans #sikandalouscuisine



Another gem from Cooking Delights of The Maharajas by Digvijaya Singh , this recipe is very basic yet the end results are delectable .

The pain was spice quantities were mentioned in grams which took a bit of googling to figure out the quantities . Here is how I made this melt in the mouth dish from Kashmir .
Step 1:
1 Kg Mutton.
115 Grams Curd.
4-5 Teaspoons Chili Powder.
4-5 Teaspoons Coriander Powder.
1.5 Teaspoons Cumin Powder.
50 Grams Onions Paste.
2 Teaspoons Garlic Paste.
2 Teaspoons Ginger Paste.
6 Cloves/ Laung.
3 Black Cardamon.
2" Cinnamon .
2 Bay Leaves.

Step 2 :
120 Grams Onions - Slice fine , fry in ghee till brown and make paste.Reserve Ghee .
120 Grams Ghee.
2 Teaspoons Green Chili Paste.
Pinch of Saffron.
Coriander Greens.
​ 1.Boil meat with all ingredients listed under step 1 . I didn't add any water as out mutton leaves a lot . Gave one whistle and took off heat allowing pressure to drop naturally . This was enough to half cook the meat .Strain the meat - retain stock but discard all whole spice .

​ 2. To the reserved ghee left from frying onions add ​stock and mutton , fried onions and cook covered till done.I baked the dish in a seal pan at 150C for 40 minutes .
3. When mutton is tender add green chilies , saffron and coriander greens , simmer on low till all liquid dries up and you are left with only ghee.
Delicious is a serious understatement !


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