This medium hot semi dry preparation of meat epitomizes South Asian home cooking and comfort food. What makes this dish special is the ‘bhuna’ part where the meat is browned in oil first, then slow cooked with spices and little water in a covered pan till it is wonderfully coated in a delicious gravy. I used mutton but this recipe can be made with lamb, chicken, or beef as well.
It is best enjoyed with bajra or jowar roti but it would also be great served with plain chapati, naan or pulao with a side of onion salad and savory lassi.
mutton
Shami Kebab
Shami kebabs are the very popular variety of kebabs in Indian cuisine and also in other South Asian countries. These kebabs involve slow cooking the boneless meat with lentils then blended to form a smooth dough. The mixture is then shaped into discs and shallow fried until crispy on the outside and soft on inside. They are highly addictive and a perfect snack when entertaining guests or have for dinner with salad. They are also perfect in the lunchbox and are very filling and healthy.
Kashmiri Gushtaba
A kashmiri meatballs dish with delicate flavors of fennel and cardamom. Its one of the popular wazwan (a multi-course meal) dish from Kashmiri cuisine.
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