Page 68 - October 2018 converted

BHUNA GOSHT Directions

Ingredients 1. Heat the oil in a large skillet over medium

1. 1/4 cup cooking oil heat. Fry the green cardamom pods, black
2. 3 pods green cardamom cardamom pods, bay leaves, and cinnamon
3. 1 pod black cardamom stick in the hot oil until aromatic. Stir the onions,
4. 2 bay leaves garlic, and ginger into the mixture. Reduce heat
5. 1 cinnamon stick
6. 6 large onions, sliced thin to low and continue cooking until the onions are
7. 6 cloves garlic golden brown; season with the red chili powder,
8. 1 (1/2 inch) piece fresh ginger root, peeled turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates
and julienned
9. 2 teaspoons Kashmiri red chili powder from the gravy, about 5 minutes more.
10. 1 teaspoon ground cumin 2. Place the lamb chops into the mixture in the skillet and increase heat to medium-low.
11. 1/2 teaspoon ground turmericsalt, to taste Cook and stir until the lamb is cooked about halfway through and the sauce has created
12. 2 tomatoes, pureed a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture.
13. 2 pounds lamb chops, rinsed and patted dry
14. 2 tablespoons water Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and
15. 3 green chile peppers, halved lengthwise add the green chile peppers and cilantro leaves. Increase the heat to high and cook
16. 1/4 cup cilantro leaves, for garnish another 3 to 5 minutes. Serve hot.

PULAO-MATAR RECIPE

Ingredients Directions

1. 1 cup rice pre soaked 1. Chop the onion into slices and sauté
2. 1 black cardamom (Bari Ilaichi) in oil till transparent.
3. 6-8 cloves (Laung) 2. Add all spices and mix. Add the peas

4. 6-8 whole black pepper (Kali Mirch) along with half a cup of water. Cover
5. 1 tsp. cumin seeds (Zeera) and cook on medium heat till semi-
6. 1 med. size stick of cinnamon (Dalchini) soft. (If using frozen, don’t cook)
7. 2 tsp garlic (Lehsan) paste 3. Add the presoaked rice to the pot and add water rising to one and a half cm. above

8. 1 tsp ginger (Adrak) paste the surface of the rice.
9. 1 tsp. salt (adjust to taste) 4. Cover and cook till rice is soft and water dries. Lower the heat to the minimum.
10. 1 medium onion Remove after about five minutes
11. 3-4 tbs. oil 5. Serve with Raita or Achaar.

12. 1 cup of peas 6. Serving: 2 persons

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