Kashmiri Meat Curry Recipe
1 kg chicken or beef or mutton
4 pips garlic – finely mince
2 cm ginger – finely mince
1 tbsp of garam masala (readily available in stores or you can make your own)
2 sticks cinnamon
3 green cardamon
Marinate meat with garlic, ginger and salt and garam masala if using.
4 bombay onion (sliced thinly)
2 tsp chilli powder
1 tbsp coriander powder
1 tbsp fennel powder
1 tbsp paprika
1/2 tsp nutmeg powder
2 tbsp tomato paste
2 green chilli – sliced
1/2 cup coriander leaves – finely mince
1/2 cup dhall / lentils – cook until soft then blend till fine (I didn’t have lentils then and replaced it with ground almond – less than 1/2 cup)
1) Heat 3 tbsp oil in a skillet. When oil is heated, put in cinnamon, cardamon and clove. Stir for a while. Add in onion and saute until onion is golden then add in marinated meat.
2) Fry until almost all moisture has been absorbed. Then add in the rest of the ingredient except lentils. Add in some water and simmer until meat is tender. Add more water if necessary.
3) When the meat is tender, add in lentils or finely ground almond. Add salt to taste then turn off the heat.
4) Serve with rice or roti (naan, chapati etc)
We had our curry with kulcha.
I don’t really know whether I deserve this. But, I’m really, really happy to accept this as a token of friendship. Thanks again kakCik. I’m passing this to dearest MamaFaMi and Che Mat Gebu.
Recipe today… kulcha. Came across this roti from a magazine, somewhere, but did not take down the recipe. I found this at mamtaskitchen. Kulcha is actually naan, a leavened Indian bread which is common here at our mamak’s restaurant. The difference is that naan is cooked in a tandoor oven, whereas you can grill kulcha on tawa. I used my non-stick pan. Actually I didn’t know whether I had roll it to the correct thickness. But since my kids keep asking for another ‘roti kembung’, I guessed I passed.
The roti will puff up while cooking. We had this ‘roti kembung’ with kuah dhall and tandoori chicken. I will paste the recipe for tandoori chicken next time.
1 heaped tsp dry yeast (I used mauripan)
250 ml warm water/milk (50-50)
2 tsp sugar
1 tsp lime/lemon juice (optional)
1/2 cup natural yoghurt or dahi (don’t know what’s dahi, but I’m sure you can easily find yoghurt at the supermarket)
2 tbsp ghee or vegetable oil
600 g plain white flour/maida
1/2 tsp baking powder
1 tsp salt
- Place warm water/milk in a bowl. Sprinkle yeast and sugar over water. Leave for 10 – 15 minutes, until frothy. Add lime juice.
- In another big bowl, sift flour, baking powder and salt.
- Make a well in the center and pour in yoghurt and oil. Add in the yeast mixture.
- Mix well and knead to form a dough. Using you hand, knead the dough for 10 – 15 minutes.
- Then, leave the dough to proof for 2 – 4 hours.
- Roll out to 6 – 8 inches and 3 – 4 mm thick. ( It’s a little bit tedious to roll cos the dough keeps coming back. You’ll have to sprinkle your board well with flour).
- Grill on one side till you get brown spots on the roti, then flip to cook on the other side.
Keep your roti warm covered in a kitchen towel while you roll out and grill the next one.
This roti can be frozen. Just defrost and warm it on the tawa or oven.