Non-Vegetarian on Arshad Siddiqui

Afghani Chicken Curry

Tue, 06 Sep 2016 14:40:00 +0100

Afghani Chicken Curry #

A rich and mildly spiced chicken curry, infused with creamy yoghurt, fragrant spices, and finished with a smoky flavour. This North-Western recipe delivers flavour and tenderness in every bite.

Ingredients #

500 g Chicken
½ cup Mustard oil
2 tbsp Coriander leaves
1 inch Ginger (roughly chopped)
5–6 Garlic cloves
2 Green chillies
1 medium Onion (roughly chopped)
2 tbsp Cream + 2 tbsp Milk
½ Lemon (juice)
1 cup Yoghurt
¾ tsp Black pepper powder
Salt (to taste)
1 tsp Special Bhuna Masala (see below)
½ tsp Garam Masala

Method #

Grind coriander leaves, green chillies, ginger, garlic, and onion into a fine paste.
Marinate the chicken with:
- Ground paste
- Cream + milk mixture
- Yoghurt
- Lemon juice
- Salt, black pepper, and Bhuna masala
- Mix well and marinate for at least 30 minutes (preferably overnight).
Heat mustard oil in a saucepan.
Remove chicken pieces from marinade (keep the masala aside) and fry until lightly golden. Set aside.
In the same oil, add the leftover masala and:
- Cook covered for 10 minutes:
  - 5 minutes on high flame (stirring occasionally)
  - 5 minutes on low flame
- Add some water and bring to a boil.
Add fried chicken to the boiling gravy. Cover and cook for 15–20 minutes.
Add garam masala, stir well, and turn off the heat.

Optional Smoky Flavour (Dhungar Method) #

Heat a small piece of charcoal till red-hot.
Place it in a small steel bowl within the saucepan.
Pour 1 tsp ghee over the coal and immediately cover the pan tightly.
Let it sit for 10 minutes for the smoky aroma to infuse the curry.

Bhuna Masala (Dry Spice Blend) #

A simple, aromatic dry masala that enhances this dish:

Biryani – Lucknow or Hyderabad?

Wed, 04 Jun 2014 00:00:00 +0100

Wednesday, 4 June 2014
Biryani - Lucknow or Hyderabad?

I love biryani, it’s the best meal.

Among various Biryani the Lucknow and Hyderabad style are dominant with a friendly rivalry.

There are nearly 30 different types of Biryani served in India, Pakistan, and Sri Lanka today. Out of all most hyped Biryani, there are two competing Biryani in India: Lucknow, and Hyderabad.

The hype is orchestrated to promote various restaurants. Lucknow is a grand old city once ruled by Nawabs and capital of Uttar Pradesh; while, Hyderabad is a grand old city once ruled by Nizams and joint capital of Telangana and Andhra Pradesh. This has become a friendly food fight between North and South over Biryani. After all, all the tastes are acquired. North Indians like Lucknow Biryani, and South Indians like Hyderabad Biryani. The hype has created a natural curiosity over the differences.

Afghani Chicken (Barbecue)

Wed, 07 Sep 2016 07:58:00 +0100

Afghani Chicken (Barbecue) #

A creamy, nutty, and subtly spiced North-Western style barbecue chicken, marinated overnight and finished with a rich paste just before grilling. Perfect for outdoor grilling or indoor skewering.

Ingredients #

Quantity approximately for 3 chickens to make 1 kg paste

Marinade #

1 tbsp Ginger garlic paste
1 tsp Black pepper
3 tbsp White vinegar
Salt (to taste)

Paste #

150 g Magaz (melon seeds)
100 g Kaaju (cashew nuts)
50 g Khaskhas (poppy seeds)
70 g Khoya
50 g Cream
½ cup Milk
1 tbsp Methi (dried fenugreek leaves)
1 tsp White or black pepper
Salt (to taste)

Method #

Marinate the chicken with the marinade ingredients and leave it overnight in the fridge.
Prepare the paste by blending all paste ingredients in a mixer to a smooth consistency.
30 minutes before grilling, coat the marinated chicken with the prepared paste.
Barbecue the chicken over hot coals or in a grill until charred and cooked through, basting occasionally for a juicy finish.

This Afghani-style barbecue chicken pairs wonderfully with naan, green chutney, and fresh salad.

Chicken Tikka Masala

Sat, 01 Feb 2014 00:00:00 +0100

Bold, creamy, and smoky – this Chicken Tikka Masala combines marinated grilled chicken with a rich spiced sauce that’s perfect for a weekend feast or a showstopping dinner.

Chicken Tikka Masala #

Chicken tikka masala stimulates the senses; the mildly spiced masala coating tender pieces of marinated, char-grilled chicken is one of Britain’s favourite takeaways.

Although it is claimed the dish was created in Glasgow, it certainly has Indian influences. There is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes, the only common ingredient was chicken. I found Madhur Jaffrey’s Curry Nation to be the most interesting for my taste buds. Her recipe of marinating chicken in whipping cream ends up flawlessly moist, thanks to her grilling technique. No one can beat Jaffrey’s DIY answer to the fiery tandoor—it gives the chicken an intense charcoal flavour.

Choley Chicken

Thu, 02 Jan 2014 00:00:00 +0100

A comforting, hearty dish where tender chicken meets the earthiness of chickpeas, Murgh Cholay is a flavour-packed curry perfect for a cosy dinner or weekend treat.

Ingredients #

Main: #

Chicken – 1 whole (about 1 kg)
Onion – 3 medium, roughly chopped
Garlic (grated) – 4 cloves
Ginger (grated) – 2 tablespoons
Green chilli – 3 (sliced vertically, halved horizontally)
Tomato – 5 medium, chopped
Chickpeas – 1 kg (soaked and boiled, or canned)
Salt – to taste
Vegetable oil – 5 tablespoons

Whole Spices: #

Bay leaf (Tez Patta) – 2
Cinnamon (Dalchini) – 1 stick
Black cardamom (Badi Elaichi) – 2
Cloves (Laung) – 3
Black pepper (Kali Mirch) – 5
Nutmeg (Jaiphal) – 3 pinches
Mace (Javitri) – 1 strand

Ground Spices: #

Turmeric powder – 1 teaspoon
Chickpea spice mix (Choley Masala) – 2 tablespoons

Recipe #

Heat oil in a non-stick pot.
Add all the whole spices and let them sizzle for a few seconds.
Add chicken, grated ginger, garlic, and salt. Fry until the chicken turns white on all sides.
Remove the chicken and place in a bowl.
Add the chickpea spices with the chicken and marinate for at least 1 hour.
In the same pot, fry the onions until golden brown.
Add turmeric powder and stir for 10 seconds.
Add green chillies and chopped tomatoes, cook until softened.
Return the marinated chicken to the pot.
Fry everything together, then cover and cook on medium heat for 10 minutes.
Add chickpeas along with some water if needed. Cover and cook on medium flame for another 10 minutes, or until chicken and chickpeas are fully done.
Garnish with chopped fresh coriander before serving.

Serve hot with naan or steamed rice!

Roasted Chicken

Wed, 07 Sep 2016 08:04:00 +0100

Roasted Chicken #

A spicy and flavourful roasted chicken recipe inspired by a chef at Lawaza. The marinade is yoghurt-based and infused with aromatic spices, mustard oil, and colour for a signature restaurant-style finish.

Paste (Marinade) #

1 kg Dahi (yoghurt, without water)
1 tsp Black Pepper
1 tsp Chilli Powder
2 tbsp Ginger Garlic paste
¼ tsp Red Food Colouring
150 ml Mustard Oil
1 tsp Methi Powder (fenugreek powder)
A pinch of Yellow Food Colouring

Method (Suggested) #

Mix all the paste ingredients thoroughly to form a smooth marinade.
Make deep cuts in the chicken to help it absorb the marinade.
Rub the paste generously all over the chicken, ensuring it enters the cuts.
Marinate for 6–8 hours, or preferably overnight in the fridge.
Preheat your oven to 200°C / 390°F.
Roast the chicken for 45–60 minutes, turning once midway, until fully cooked and slightly charred.
Rest for 10 minutes before serving.

Serving Suggestions #

Serve with mint chutney, onion rings, lemon wedges, and naan or rice.

Kalimirch Chicken

Tue, 06 Sep 2016 04:30:00 +0100

Kalimirch Chicken #

A rich and creamy North Indian chicken dish, flavoured with black pepper and kasoori methi. This version combines the warmth of whole spices, the smoothness of cream and khoya, and the subtle tang of yoghurt and lemon.

Ingredients #

1 kg Chicken (cut into ~18 pieces)
2 tbsp Ginger Garlic (finely chopped)
2 medium Onions (finely chopped)
4 tbsp Butter
1½ tsp Salt
2 tsp Black Pepper
2½ tbsp Kasoori Methi
1 cup Milk
1 cup Yoghurt
1½ tbsp Cream
½ tsp Garam Masala
3 tbsp Khoya
4 tbsp Green Coriander (finely chopped)
1 tbsp Lemon Juice
⅛ tbsp Sugar

Method #

Heat oil in a wok (karahi), add finely chopped ginger and garlic.
Add chopped onions and sauté until golden brown.
Add butter and mix well.
Add chicken and fry for several minutes until lightly browned.
Add salt, black pepper, and 2 tbsp kasoori methi (rubbed between palms).
Pour in milk, yoghurt, and cream. Stir well.
Cover and cook on medium heat until the chicken is done.
Add garam masala, khoya, ½ tbsp kasoori methi, and 2 tbsp green coriander.
Cook for another 5 minutes.
Finish with lemon juice, sugar, and remaining 2 tbsp green coriander.

Alternate Style #

Use whole chicken cut into 4 pieces.
Boil it with:
- ½ cup Yoghurt
- 2 cups Water
- 1 tbsp Black Pepper
- Salt to taste
Prepare the gravy without chicken and kasoori methi.
Adjust black pepper and salt.
Add chicken when gravy is ready.
Add kasoori methi at the end for a final aromatic touch.

This dish pairs beautifully with naan, tandoori roti, or jeera rice. Ideal for a comforting dinner with rich, peppery flavours.

Yakhni Biryani

Wed, 04 Jun 2014 00:00:00 +0100

Wednesday, 4 June 2014
Yakhni Biryani

“Yakhni” means broth or stock. The meat is cooked with whole spices and the broth is used to cook the biryani.

Ingredients #

For the mutton: #

1 kg mutton, cut into pieces
2 Tbsp coriander seeds
1 onion, roughly chopped
12 cloves of garlic
2 bay leaves
4–5 green cardamoms
2 cinnamon sticks
6–7 cloves
Salt, to taste
Water

For the pulao: #

3–4 Tbsp oil
2 bay leaves
6–7 cloves
4–5 cinnamon sticks
4–5 green cardamoms
7–8 onions, thinly sliced lengthwise
4 heaped Tbsp ground garlic
1 grated nutmeg
1 tsp cinnamon powder
2 cups of basmati rice
4 cups of mutton stock
Salt, to taste

Recipe #

Preparing the “Yakhni” #

Add enough water to a pan.
Tie up the onion and all the spices into a small muslin cloth (potli), and drop it in the pan.
Add meat.
Add salt.
Cook until the meat gets tender.
Discard the whole spices from the potli.

Preparing the “Biryani” #

Heat the oil in a heavy-bottomed vessel.
Add the whole spices to it.
Once they start spluttering, add onions.
Fry till they turn golden brown in colour.
Add garlic paste and stir for some time.
Add nutmeg and cinnamon powder and mix well.
Mix in the cooked mutton and the rice.
Sprinkle salt over it and continue to stir.
Add the mutton stock and mix well.
Cover it with a heavy lid to prevent the steam from escaping.
Cook on low heat for about 15–20 minutes.
Serve hot with raita or chutney.

Home | Rice

Bihari Kabab-I

Tue, 20 Dec 2016 05:00:00 +0100

Bihari Kabab-I #

A classic Pakistani-style BBQ dish, full of bold spices and smoky flavour. Perfect for grilling over coals or cooking on a griddle pan.

Ingredients #

2 kg lamb, beef or chicken (boneless, cut into strips)
7 large onions (minced) + 1 sliced
2 tbsp garlic paste (use 3 tbsp for beef)
10 tbsp mustard oil
2 tbsp red chilli powder
1 tsp crushed black pepper
3 tbsp poppy seeds
2 tbsp paprika powder
3–4 tsp salt (to taste)
Tenderiser (papaya):
- None for chicken
- 1 tbsp for lamb
- 2 tbsp for beef
2 tbsp curd/yoghurt (only for beef, thick, no water)
1 tbsp Shan Bihari Kabab Masala

Method #

Mince 7 onions in a food processor and mix with meat.
Add garlic paste, red chilli powder, black pepper, poppy seeds, paprika, and salt.
For beef, add tenderiser and curd. Add tenderiser optionally for lamb.
Mix in 7 tbsp mustard oil.
Marinate overnight (or 2–3 hours for chicken).
In a separate pan, fry 1 sliced onion in mustard oil until golden.
Add fried onions with oil to the marinade.
Just before cooking, add 1 tbsp more mustard oil, 1 tbsp paprika, and 1 tbsp Shan Bihari Masala.
Thread onto skewers and grill or barbecue until cooked through and slightly charred.

Enjoy with naan, lemon wedges, and sliced onions.

Mint Chicken Curry

Mon, 09 Sep 2013 02:30:00 +0100

Mint Chicken Curry (Pudina Murgh) #

Ingredients #

Chicken – 1 whole (baby chicken preferred)
Onions – 4 (sliced)
Curd – 1 cup
Black pepper – 8
Green cardamom – 7
Cloves – 5
Cumin seeds – 1 teaspoon
Cinnamon – 2 small sticks
Red chilli powder – 1 teaspoon (or to taste)
Salt – to taste
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Fresh coriander leaves – 2 tablespoons (chopped)
Fresh mint leaves – 2 tablespoons (chopped)

Recipe #

Crush together 8 black peppers, 5 green cardamoms, 5 cloves, 1 teaspoon cumin seeds, and 1 small cinnamon stick.
Add salt, red chilli powder, ginger paste, and garlic paste to the spice mix.
Take 2 onions, slice and fry them until golden brown. Then blend to a paste and mix with 1 cup curd.
Add the fried onion-curd paste to the spice mixture.
Mix in the chopped coriander and mint leaves.
Take a baby chicken, coat it thoroughly in the paste, and marinate for 2–3 hours in the fridge.
Slice 1–2 more onions and sauté until golden brown.
Add 1 small cinnamon stick and 2 black cardamoms to the onions.
Add the marinated chicken mixture, stir, and bring to a boil.
Cover and cook on low heat until the chicken is fully done and the oil separates out.

Serve hot with naan or rice.

Bihari Kebab - II

Wed, 20 May 2020 12:56:00 +0100

Smoky, spicy, and melt-in-the-mouth — Bihari Kebab is a dish steeped in North Indian heritage. Traditionally cooked on open flames, the key lies in its deeply aromatic marinade and mustard oil magic.

Ingredients #

Chicken / Lamb / Beef – 1 kg (cut in long strips)
Papaya – (optional, for tenderising lamb or beef)
Onion – 2
Ginger & Garlic paste – 2 tbsp
Cumin seeds – 1 tsp
Black pepper – 1 tsp
Garam masala (or meat masala) – to taste
(Garam masala includes green cardamom, black cardamom, clove, nutmeg/jayphal, mace/javitri, cinnamon stick)
Khas khas (poppy seeds) – 1 tbsp
Red chilli (whole) – 2
Yoghurt – ½ cup
Bhuna besan (roasted gram flour) – 1 tbsp
Mustard oil – as needed
Salt – to taste

Method #

Dry roast cumin seeds, black pepper, and garam masala spices in a pan for about a minute. Grind to a fine powder.
Separately grind onion, ginger, garlic, khas khas, and red chilli into a smooth paste.
In a large bowl, mix the ground spices and paste with yoghurt, bhuna besan, salt, and mustard oil.
Add meat strips to the marinade.
- If using lamb or beef, add mashed raw papaya for tenderness.
Let marinate:
- Chicken – 1.5 hours
- Lamb – 2 hours
- Beef – 2+ hours
Cook over a pan (covered) or grill in the oven/barbecue until cooked through and nicely charred.

Serve hot with paratha or mint chutney for the full Bihari experience.

Moussaka

Sat, 03 Dec 2016 04:00:00 +0100

Moussaka #

A good moussaka is a joy to behold — cinnamon-spiced lamb mingling with aubergines and topped with a delicious creamy béchamel-style sauce.

Moussaka is an eggplant- or potato-based dish, often including ground meat, with regional variations found across countries of the former Ottoman Empire.

In Turkey, it’s sautéed and served warm or at room temperature.
In Arabic countries, it’s often eaten cold.
In the Balkans, it’s layered and served hot, with a top layer of creamy custard or béchamel.

Ingredients #

Base #

2 aubergines / brinjals (cut into 1cm/½in slices)
1 tbsp sea salt
750g lamb mince
1 onion (finely chopped)
2 garlic cloves (crushed)
1 tsp dried oregano
1½ tsp dried mint
2 bay leaves
1 cinnamon stick
1 tbsp plain flour
400g canned chopped tomatoes
2 tbsp tomato purée
7 tbsp olive oil
500g potatoes (peeled and sliced into 1cm/½in slices)
Sea salt and freshly ground black pepper to taste

White Sauce #

125g ricotta
25g finely grated parmesan
125g Greek yogurt
3 eggs
Freshly grated nutmeg (to taste)
Salt and black pepper (to taste)

Recipe #

Place aubergine slices in a colander, sprinkle with salt and set aside for 10 minutes.
Heat 3 tbsp oil in a frying pan.
Add onions, garlic, oregano, mint, bay leaves, and cinnamon. Cook for 5 minutes.
Add lamb mince. Cook for 10 minutes, breaking up the meat with a wooden spoon.
Stir in flour, season with salt and black pepper.
Add tomatoes and purée, bring to simmer and cook for 30 minutes. Set aside.
Rinse aubergines under cold water, pat dry with a tea towel.
Heat 3 tbsp oil and fry aubergines 2–3 minutes each side. Drain on kitchen paper.
Boil potatoes for 5 minutes. Drain and cool.
Preheat oven to 180°C (160°C fan).
In a baking dish, layer one-third meat sauce, followed by potatoes and aubergines.
Repeat layers two more times, ending with aubergines on top.
For the white sauce, beat together ricotta, half the parmesan, yogurt, eggs, and nutmeg.
Season with salt and pepper.
Pour over layered dish and spread evenly.
Sprinkle with remaining parmesan.
Bake for 45 minutes until golden and bubbling.

Serve hot. Best enjoyed with crusty bread and a fresh green salad.

Galawati Kebab

Mon, 10 Oct 2016 02:00:00 +0100

Galawati Kebab #

Melt-in-your-mouth kebabs from the Awadhi table! Try this aromatic and flavoursome Galawati Kebab recipe (also called Galouti Kebab), originally created for Nawab Wajid Ali Shah of Lucknow, who had lost all his teeth but not his passion for meat.

Traditionally made using finely minced meat, unripe papaya and a mix of exotic spices, Galawati Kebabs are famous for their soft texture and luxurious aroma.

Ingredients #

For the meat mixture: #

½ kg finely minced meat (lamb, mutton, veal or beef)
3–4 tbsp raw papaya paste
1 medium onion (finely chopped)
1 tbsp ginger garlic paste
2 tbsp Kashmiri red chilli powder
2 tbsp roasted chickpea flour (besan)
2–3 strands of saffron (soaked in 2 tbsp warm milk)
1 tbsp rose water
1 tbsp kewra water
1 tbsp milk powder
Salt to taste
Desi ghee – for frying

For the Galawat Spice Mix: #

½ tsp cumin seeds (jeera)
1 inch cinnamon stick
4 cloves (laung)
4 green cardamoms (choti elaichi)
2–3 black cardamoms (badi elaichi)
4 black peppercorns (kali mirch)
¼ tsp mace (javitri)
Pinch of nutmeg (jaifal)
1 tsp poppy seeds (khas khas)
½ tsp mustard seeds (rai)
2 bay leaves

For Dum (smoking): #

1 piece of coal
3 cloves
2 green cardamoms

Recipe #

Marinate the Meat:
Clean and deseed papaya, make a paste. Mix papaya paste into minced meat and marinate for 2 hours.

Nihari

Sat, 10 Sep 2016 02:30:00 +0100

Nihari #

Nihari (Urdu: نهاری‎) is a rich, slow-cooked meat stew made from lamb or beef shanks and often enhanced with bone marrow. Traditionally eaten after Fajr prayers, its name comes from the Arabic word “Nahar” (نهار) meaning “day.”

The dish simmers overnight in large vessels known as shab deg—resulting in intensely deep flavours and melt-in-the-mouth meat. Though chicken versions exist, beef shanks or lamb leg bring out the best texture and taste.

Kashmiri Mutton Tikka (Seekh Tuji)

Sat, 18 Jul 2020 14:00:00 +0100

Seekh Tuji — the smoky soul of Kashmiri street food. Skewered over charcoal by riverside vendors or in backyard barbecues, these succulent tikkas are marinated in a fiery spice blend, bursting with flavour and tradition.

Ingredients #

Mutton boneless or chicken quarter legs – 1 kg
Mustard oil – a few tablespoons (for frying chili powder and marination)
Red chili powder – 1 tbsp
Curd – 1 cup
Vinegar – 2 tbsp
Ginger garlic paste – 1 tbsp
Cumin powder – 1 tsp
Coriander powder – 1 tbsp
Turmeric powder – ½ tsp
Black pepper powder – ½ tsp
Meat masala – 2 tbsp
Salt – to taste

Method #

Heat mustard oil and briefly fry the red chili powder to bring out its colour and aroma.
In a large bowl, mix the fried chili oil with curd, vinegar, ginger garlic paste, and all other spices.
(Tip: Roast whole coriander, cumin, and pepper seeds before grinding for extra depth of flavour.)
Add the meat and coat it thoroughly.
Leave to marinate overnight in the fridge.
Thread onto skewers and grill until cooked through and slightly charred.
Serve hot with chutney, naan, or saffron rice.

Home | BBQ

Tangri Kebab

Wed, 07 Sep 2016 08:01:00 +0100

Tangri Kebab #

A succulent North Indian-style stuffed chicken leg kebab, marinated in a rich, tangy Afghani-style base and filled with a savoury egg and mince stuffing before being grilled to perfection.

Marinade #

Same as Afghani Chicken (Barbecue)

1 tbsp Ginger garlic paste
1 tsp Black pepper
3 tbsp White vinegar
Salt (to taste)
(Optional: Food colour)

Stuffing (for 4 pieces) #

1 Egg
100 g Chicken keema
Black pepper (to taste)
Salt (to taste)
Khoya (small amount, crumbled)
Green chilli (finely chopped)

Method #

Lightly fry all stuffing ingredients together like a bhujia, until the egg is cooked and mixture is dry.
Make a slit in the chicken leg (tangri) and fill it with stuffing.
Apply marinade over the stuffed chicken legs. Let rest for at least 1–2 hours (overnight recommended).
Barbecue the stuffed tangri kebabs until cooked through and lightly charred on the outside.

Serve hot with mint chutney, lemon wedges, and salad for a regal starter or main.

Tandoori Raan

Thu, 27 Mar 2014 00:00:00 +0100

Spiced Roast Leg of Lamb (Tandoori Raan) #

A leg of lamb roast is divine — rich with flavour, tender in texture, and steeped in tradition. The first time I had tandoori raan was at Karim’s, during a special dinner to celebrate receiving my first salary. Since then, it’s been close to my heart.

For my first home attempt, I used lamb shoulder. My concern was whether the inside would cook thoroughly — it did, beautifully. The key is to prick the meat generously so the marinade penetrates deeply, delivering flavour in every bite.

Sid's Chicken Curry

Tue, 25 Dec 2007 13:31:55 +0000

Most of what I see is forgotten.
Most of what I think never makes it out of my head.
Most of what I say disappears into the air not long after I say it.

“Silence is golden”—but sometimes, a few of those thoughts or words might be worth capturing. Like that half-written recipe or a fleeting idea. Maybe it’ll help someone out there. Maybe it’ll help me when I stumble across it again.

Tehri

Sat, 23 Nov 2013 09:55:00 +0000

Tehri was a Sunday lunch in childhood. ‘Tehri’ is yellow rice with potato and peas.
I had a different version with meat once at a friend’s place and have not forgotten the taste yet.
So a while back when my taste buds asked for it, I was on the phone with my friend and asked his mum for the recipe — thanks to her for sharing it.

Ingredients #

Lamb, cut into pieces – ½ kg

Harissa

Mon, 09 Dec 2013 11:20:00 +0000

Harissa is a very popular meat preparation, traditionally made for breakfast.
It is slow-cooked for hours with warming spices — and yes, stirred by hand for a very long time. With the sharp dip in temperatures, Harissa becomes the most sought-after delicacy during winters in Srinagar.

History #

It is said that the concept of Harissa was brought to Kashmir by Mirza Hyder Duglat of Yarkand during the Chak period in 1540.
Some historians trace its origins to Central Asia, which greatly influenced Kashmiri art, custom, rituals, belief, and cuisine — blessing the region with this flavoursome delight.

Chard Gosht

Thu, 29 Aug 2013 16:10:00 +0100

Chard Gosht #

Recipe that I have tried, and can vouch for 😊
This is a combined version of two different dishes: Sakhpaita (spinach and lentils) and Daal Gosht (lentils and meat).

Ingredients #

Green lentils (moong daal) – about 2 cups
Lamb (small pieces, diced) – ½ kg
Swiss chard (finely sliced) – 1 bunch
Fresh coriander (chopped) – 1 bunch
Onion (chopped) – 2
Garlic (finely chopped) – 4 cloves
Ground cumin – ½ teaspoon
Black pepper – 5 (whole)
Salt – to taste
Olive oil – ½ cup
Lemon juice – 1 tablespoon
Water – 6 cups

Recipe #

Pressure cook the lentils with water, then simmer until the lentils are nearly cooked.
In a separate pot, sauté the onions with half the olive oil for 5 minutes.
Add the meat, cumin, salt, and black pepper, and cook until browned.
Add the cooked lentils along with their water to the meat mixture.
Cook for about 15 minutes, until the lentils and meat are almost done.
In a skillet, heat the remaining olive oil, sauté the garlic, add the chopped coriander, and cook for 1 minute.
Stir the garlic-coriander mixture into the lentils.
Add the Swiss chard and lemon juice, cook over low heat for 3 minutes, then remove from the heat.

Enjoy with roti or rice!