Posts
Very simple rules to follow...
--> The dish name must start with R
--> any no. of archived and new entries accepted
--> link the post to the announcement page
--> try to use the logo
--> Grace period of extra 5 days would be given, before the roundup...
--> This time, I have decided to give some surprise giveaway to one of the participants.... The giveaway is not a sponsored one.
The giveaway is Sanjeev kapoor's Simple Home Baking Cookbook...
--> To win the giveaway, participants need to be followers of my facebook page and blogger.
send ur entries to events.akilaskitchen@gmail.com with the following
your name
recipe name
recipe url
blog name
blog url
attach photo / photo url
Non-Bloggers can also send their recipes..
After sending your recipe, plz wait for atleast 5 days for your recipe to appear in the roundup...
A Recipe from non Blogger - Swati Pathak
Ingredients
1 cinnamon stick
2 whole black cardamom
4 green cardamoms
4-5 whole black peppercorns
2-3 cloves
1 star anise
1-2 bay leaves
7-8 dry whole red kashmiri chillis –
deseeded, soaked in hot water and ground to a paste
1 tsp cumin seeds
1 tbsp ginger paste
1 tbsp garlic paste
250 gms Mutton mince
500 gms leg of lamb cut into cubes
(with bone n all)
2 onions finely chopped
3-4 tomatos finely chopped
2 tbps thick curd
1/2 tsp turmeric
1 tsp corriander powder
1/2 tsp garam masala
salt to taste
3 tbs olive oil
coriander to garnish
Method
Take a kadai with a heavy base, pour in
the olive oil. As the oil begins to smoke, fry all the whole spices till fragrant, and add the
onion, ginger and garlic. Sautee till soft and add in the mince,
frying it well and continuously, till you can
see each grain of the mince. Add the tomatoes and keep frying the mixture. You can very lightly beat
the mutton pieces with a kitchen hammer if they are too big
and the meat tough. Since a little mini
kitchen makeover I did using kitchen ideas from My Hammer,I have all these wonderful new tools
for tenderizing. Now add the mutton pieces as well as the remaining spices, and give it a good
stir. Keep stirring till you see the tomatoes break in, absorb the spices, and start to form the gravy.
Cover with a lid and let it simmer slowly for about 40 minutes, adding water when necessary. When the
meat is tender and you begin to see the oil separating from the gravy, add the thick curd, stir,
and turn off the heat after 5 minutes. Garnish with coriander .
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