English 121
Cooking Smar
t
Food
Serving size
Ingredients
17
Kashmiri Dum
Gosht
400-500 g
Mutton - 500 g, Poppy seeds - 1 tbsp., Almonds-
6, Salt- to taste, Garlic - 1 pod, Ghee - 3 tbsp.,
Peppercorns - 1 tsp., A small piece of ginger,
Cardamoms- 4, A small bunch of coriander leaves,
Small sticks cinnamon- 3, A small piece of green
papaya, Cumin seeds- ½ tsp., Turmeric powder- 1
tsp., Curd- ¼ cup
Chop mutton into medium size pieces. Roast poppy seeds
and almonds, grind them to a paste. Grind the ginger and
garlic together to a paste. Grind cardamom, pepper, papaya
and coriander leaves with salt to taste together and grind the
cinnamon and cumin seeds together. Wash the meat and pound
it on a grinding stone to soften it for about 5 minutes. Mix the
ground paste of poppy seeds and almonds, ginger and garlic,
cardamom, pepper, papaya and coriander leaves and cinnamon
and cumin seeds, curd together properly. Marinate all the
meat pieces in this mixture for an hour. Preheat at 180°c with
convection mode for 5 minutes. In a crusty plate add the mutton
with water, marinate and ghee cover with silver foil properly.
Place it over crusty plate at low rack and cook.
18
Kashmiri Lamb
Curry
650-700 g
Lean lamb – 500 g (ground), Fresh ginger - 1
(4-inch, peeled), Fennel seeds - 1 tbsp. (ground),
Garam masala - 1 tsp., Cumin - 1 tsp. (ground),
Cardamom - ½ tsp. (ground), Salt- to taste,
Vegetable oil - 2 tbsp., Cinnamon stick - 1”,
Cumin seeds - 1 tsp., Fried onion paste - 1 large
(chopped), Paprika- 1 tbsp., Tomato - 2 large
(pureed), Sour cream - 1 cup, Water - 1 cup, Fresh
coriander- 2 tbsp.
In a food processor, add the lamb, ginger, fennel, garam masala,
cumin, cardamom and salt. Grind the spice mixture until smooth.
Divide and shape the meat mixture into two ounce portions.
Refrigerate until ready to use. In a microwave safe glass bowl,
add all the ingredients and cook.
MC35J8055QT_TL_DE68-04336J-00_EN.indd 121
2015-01-09 12:22:09
