Mutton Rezala

Rezala is basically  a curd, milk and nut based white mutton curry. Its consistency is free flowing and thinner compared to other Indian mutton curries. It is white in colour but extremely flavourful due to  use of  few but flavourant spices and hot with extracts of whole dry red chilis. It is perfect amalgamation of …

Dum ki Gosht Biryani

Dum means to “breath in”. This is cooking technique wherein cooking is done after sealing the vessel on a slow fire using very few spices. The cooking is done in the air formed inside the vessel which is Dum. The sealing of the lid of the vessel with dough  leads to  air locked inside the…

Spaghetti Bolognese

Bolognese is basically a meat based sauce and Spaghetti  Bolognese is a pasta dish, consisting of Spaghetti served with a sauce made from tomatoes, minced meat(any meat) and few other spices. It originated in Bologna in Italy, hence the name. Cooking Bolognese  involves several techniques and key ingredients are onion, celery, carrot , tomato concentrate…

Moroccan Lamb Stew

Moroccan lamb stew has gained popularity worldwide and also within my family. Stew is generally considered as a cold weather food. It is cooked at relatively low temperature allowing the ingredients’ flavors to mingle. Last night it finally rained heavily after a prolonged heat wave lasting almost a month. I had some mutton pieces in…

Laal Maas

Laal Maas is a fiery meat curry from Rajasthan, India. It is prepared in a sauce of curd and considerable amount of red chili paste beside other hot spices. It is said that traditionally laal Maas was prepared with wild game meat.  The hunted animals were cooked in hot chilis, spices, lot of garlic  and…

Kosha Mangsho

Ingredients: Mutton – 1 Kg Onions- 150 gm(100 gm grated, 50 gm thinly sliced) Garlic paste – 15 gm Ginger paste – 10gm Pureed Tomato – 1/3rd cup Thick curd – 125 gm/2/3rd cup Green Chilies paste- 1tspn Green cardamom- 4 Cinnamon stick- 3″ 1 Cloves-3 Coriander powder – 2 tblspn Kashmiri Mirch powder –…