Showing posts with label traditional. Show all posts
Showing posts with label traditional. Show all posts

Feb 15, 2017

Kohinoor Chicken Curry

kohinoor chicken curry, chicken, murgh, kohinoor, curry, easy, mughal, moghul, north indian, indian, easy, recipe, non veg, spicy, authentic, traditional,

From the royal courts of the ancient Mughals comes this recipe for a rich chicken curry. First, the chicken is marinated in yogurt and spices which will render it moist and flavorsome. The marinated chicken pieces are then slowly simmered until tender in a creamy gravy lavishly laced with traditional spices. Truly a regal dish that requires far less effort than you might think to prepare!

kohinoor chicken curry, chicken, murgh, kohinoor, curry, easy, mughal, moghul, north indian, indian, easy, recipe, non veg, spicy, authentic, traditional,

This is one of those creamy, rich, ultra-posh Mughal dish with all the "bells and whistles" so popular around Delhi. The long list of ingredients does look quite daunting, but I've broken it down and simplified the steps so it's really not that difficult! It is also a great recipe for any special occasion as most of the preparation can be done a day in advance. A word of warning though, this chicken curry is VERY spicy. This isn't one of those bland, timid Mughlai recipes relying mostly on butterfat and cream for it's flavor. There's definitely a lot of spice and heat going on here, but it is masterfully blended to perfection. So if you're looking for a chicken curry recipe with bold, vibrant, IN YOUR FACE flavor - this is it!

Ingredients:
1kg/2lbs chicken, skinless and cut into 8 pieces, bone in preferred
3 TBS cooking oil or ghee
1 C onions, thinly sliced into half moons
3 tomatoes, diced finely or pureed
2 C water or stock/shorba
1 TBS dried mint (optional for garnish)
Grind to smooth paste for masala:
1 TBS coriander/dhania
2 tsp cumin/jeera
9 cloves/laung
12 black peppercorns/kali mirch
7 green cardamoms/elaichi
1 inch piece cassia bark/dalchini, broken into small pieces
1 TBS water
Grind until smooth for marinade:
1 C full fat yogurt
1/2 tsp flour/maida (this will keep the yogurt from splitting)
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
3-4 green chilis/hari mirch
1/4 C almonds/badaami, ground finely (or coconut cream)*
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
1 tsp garam masala
1/2 tsp turmeric/haldi
2 tsp salt

Here's what to do:
1) Grind almonds to fine powder in mixie, food processor, or blender. Grind powdered almonds and all ingredients listed for marinade to smooth paste in a mixie, foods or blender. Coat each piece of chicken in marinade. Place chicken and marinade in airtight, sealable container and allow to marinate for at least 4 hours or up to overnight in the refrigerator.

kohinoor chicken curry, chicken, murgh, kohinoor, curry, easy, mughal, moghul, north indian, indian, easy, recipe, non veg, spicy, authentic, traditional,

2) When ready to cook, heat oil over medium heat in a large heavy bottomed skillet or kadhai for 5 minutes. While oil is heating grind spices with water as listed for masala in mixie, food processor, or blender and set aside. Add thinly sliced onions to hot oil and fry for 5 to 7 minutes or until just beginning to brown. 

kohinoor chicken curry, chicken, murgh, kohinoor, curry, easy, mughal, moghul, north indian, indian, easy, recipe, non veg, spicy, authentic, traditional,

3) Add diced or pureed tomatoes and ground spices for masala to the fried onions, stir well, and fry for 5 minutes or until oil separates from the mixture.


4) Add marinated chicken pieces to fried onion mixture in pan. Reserve marinade. Cook chicken pieces for 2 minutes on each side. Add reserved marinade and 2C water or stock/shorba. Stir well.

kohinoor chicken curry, chicken, murgh, kohinoor, curry, easy, mughal, moghul, north indian, indian, easy, recipe, non veg, spicy, authentic, traditional,

5) Bring the dish to a simmer covered over medium heat. Stir well every 5 minutes turning the chicken pieces to be sure they cook evenly. The dish is ready when the chicken is cooked through, about half the liquid has evaporated, and the oil separates from the gravy. This usually takes 20 to 25 minutes.  Salt to taste, garnish with dried mint if desired and serve!

kohinoor chicken curry, chicken, murgh, kohinoor, curry, easy, mughal, moghul, north indian, indian, easy, recipe, non veg, spicy, authentic, traditional,
Helpful hints:
For persons suffering peanut or nut allergies a good substitute for ground almonds is canned coconut cream. (Persons suffering peanut and tree nut sensitivity can usually safely eat coconut.)

Lithograph dated 1844 from the online gallery of the British Library depicting the Maharaja Ranjit Singh's jewels including the famed Kohinoor diamond (top center). Maharaja Ranjit Singh extorted the Kohinoor diamond from the Emir of Afghanistan in 1813. The lithograph also portrays one of Maharaja Ranjit Singh's favorite horses shown with the head officer of his stables.

Jan 30, 2017

Momo ko Achar (Nepali Chutney for Dumplings)

momo ko achar, Nepali, dumplings, momos, momo, chutney, hot, dip, dipping, authentic, traditional, sauce, tomato, timur, vegan, veg, vegetarian, recipe, easy, Nepal,

Momos are a savory dumpling of Tibetan origin that are popular in Nepal. Momo ko achar is the spicy tomato based dipping sauce traditionally served with momos. This recipe combines fire roasted vegetables with earthy cumin, bright coriander, zesty red chili, and the surprising zing of Szechuan peppercorns. The result is an amazing blend with a uniquely Nepali taste! Serve as an authentic accompaniment to steaming hot momos or as a delicious dip for potstickers. 

momo ko achar, Nepali, dumplings, momos, momo, chutney, hot, dip, dipping, authentic, traditional, sauce, tomato, timur, vegan, veg, vegetarian, recipe, easy, Nepal,

My Nepali maid taught me how to make this chutney or dip. I've tasted several different versions of this sauce across Nepal but hers is still the best! I guessed what was in the chutney but didn't know Nepalis charred the tomatoes, bell pepper, chilis, garlic, and ginger. Fire roasting certainly makes a huge difference in flavor! 


For truly authentic momo ko achar the vegetables would be roasted on the embers of a traditional Nepali stove called a chulo. Chulos come in various sizes and configurations but are generally made of clay and wood fired. The lovely lady in the above photo has one of the newer indoor models which have a chimney built along the wall. If you look closely you can see her pots are coated with mud on the bottom to prevent blackening and scorching from the fire.  I am told nothing can compare to the taste of food slow-cooked upon a chulo but I use my gas stove for more timely results. I char the vegetables on the gas burners of my stove but you can get similar results if you use the broiler in an oven. I wondered if the spices would be dry roasted but traditionally they aren't.

Nepali timur or Szechuan peppercorns
Please be advised that this chutney is HOT.  It's not just the green chilies that are spicy hot. Nepali timur or Szechuan peppercorns and red chili powder adding their zing too. So there's three kinds of heat going on in this sauce! You may leave the chilies out for less heat and swap the traditional timur for tamer black peppercorns - but momos are meant to be eaten with tears streaming down your face!

Ingredients:
3 large tomatoes
1 bell pepper/capsicum, destemmed and deseeded
2-3 green chilies/hari mirch
4 cloves of garlic/lahsun, peeled
1&1/2 inch piece of ginger/adrakh, peeled
1 C cilantro/dhania, chopped
1 tsp cumin/jeera, ground
1 tsp coriander/dhania seeds, ground
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1/2 tsp timur/Szechuan peppercorns (or ground black pepper)
1 TBS oil of choice
Salt to taste

Here's what to do:
1) Roast the tomatoes, bell pepper, green chilies, garlic, and ginger until blackened. Either put them over an open flame or cut them in half and put them under a broiler until the skin blackens and splits. I do this on the gas burners of my stove but traditionally this would be done on the coals of a cooking fire.

momo ko achar, Nepali, dumplings, momos, momo, chutney, hot, dip, dipping, authentic, traditional, sauce, tomato, timur, vegan, veg, vegetarian, recipe, easy, Nepal,

2) Allow roasted vegetables to cool completely. 

momo ko achar, Nepali, dumplings, momos, momo, chutney, hot, dip, dipping, authentic, traditional, sauce, tomato, timur, vegan, veg, vegetarian, recipe, easy, Nepal,

3) When the roasted vegetables have completely cooled peel away the blackened skin. Remove seeds and stem from bell pepper. Place roasted vegetables, cilantro, cumin, coriander, Kashmiri mirch, timur, oil, and one teaspoon salt in a blender, mixie, or food processor. Grind until mixture is smooth.

momo ko achar, Nepali, dumplings, momos, momo, chutney, hot, dip, dipping, authentic, traditional, sauce, tomato, timur, vegan, veg, vegetarian, recipe, easy, Nepal,

4) Grind until mixture is smooth. Salt to taste and serve with piping hot momos or potstickers. Keep in an airtight container in the refrigerator for up to one week.

momo ko achar, Nepali, dumplings, momos, momo, chutney, hot, dip, dipping, authentic, traditional, sauce, tomato, timur, vegan, veg, vegetarian, recipe, easy, Nepal,
Helpful Hints-
Other authentic variations of this recipe blend in a tablespoonful of dry roasted sesame seeds or dry roasted peanuts.

Jan 25, 2017

Mughlai Garam Masala

garam masala, mughal, mughlai, recipe, easy, garam, masala, traditional, authentic, simple, hot, spice, blend, mixture, indian, north indian, sahni, julie,

In Hindi, masala refers to a mixture of spices and garam means hot or warming in the Ayurvedic sense. Mughlai garam masala is a traditional mixture of cardamom, cassia bark, cloves, black pepper, and nutmeg added. It adds a subtle aromatic flavor to dishes and is considered a hallmark of classical north Indian cooking.


Garam masala is used as a finishing touch in many Subcontinental cuisines just as ground black pepper is used in Western cooking. Recipes for garam masala vary from region to region and even household to household! This classic recipe for garam masala in royal Mughal style is adapted from the famed chef Julie Sahni's brilliant cookbook, Classic Indian Cooking. Differing in the lavish use of expensive spices this particular blend is not often commercially available. If you were to purchase the ingredients for this garam masala at a western supermarket or specialty spice store the cost would be exorbitant. However, if you buy the whole spices at your local Indian grocer and grind them yourself, this blend will cost mere pennies!

garam masala, mughal, mughlai, recipe, easy, garam, masala, traditional, authentic, simple, hot, spice, blend, mixture, indian, north indian, sahni, julie,

The flavor of this garam masala is sweeter and more delicate compared to most ready made blends too. I like to use this recipe when cooking the rich cream, milk, or meat-based dishes of north Indian cuisines. According to Chef Sahni, the spices in this blend are so naturally fragrant and easily digested that dry roasting them isn't necessary. I chose green cardamoms for this batch but using black or brown cardamoms results in a deeper, smoky flavor. I also used cassia bark rather than cinnamon sticks because it's traditional and I prefer it's peppery bite over the sweeter cinnamon. Anyway you choose to customize this blend it's sure to add a little Mughal splendor to everything you make!

Ingredients:
1/3 cup (about 200) green cardamom/elaichi pods or 1/2 C (about 60) black cardamoms/badi elaichi
2 three inch pieces of cassia bark/dalchini or cinnamon sticks
1 TBS whole cloves/laung
1 TBS black peppercorns/kali mirch
1&1/2 tsp grated nutmeg/jaiphal (optional)

Here's what to do:
1) Crush cassia bark or cinnamon sticks with a kitchen mallet, rolling pin, or belan to break it into small pieces. (If you have little bits and bobs of cassia bark or cinnamon stick about this is a good place to use them.)

garam masala, mughal, mughlai, recipe, easy, garam, masala, traditional, authentic, simple, hot, spice, blend, mixture, indian, north indian, sahni, julie,

2) Combine all the spices except nutmeg and grind to a fine powder in a coffee grinder, a spice mill, or a mixie.
garam masala, mughal, mughlai, recipe, easy, garam, masala, traditional, authentic, simple, hot, spice, blend, mixture, indian, north indian, sahni, julie,

3) Mix in the grated nutmeg, if desired. Store in an airtight container away from heat and light. Use within three months. Makes about 3/4C

Helpful Hints:
Chef Sahni advises removing the seeds from the cardamom pods and discarding the skins. I disagree, the skin of green cardamoms and black cardamoms have flavor. I can't bear to throw the skins away! Anyway, I use the whole pod when I grind my masalas but peel away if you must. (But don't throw away those skins, put them in your masala chai mix!)

If you are interested in trying other regional variations of this classic spice blend try Punjabi Garam Masala, Nepali Garam Masala, or Kashmiri Garam Masala.

Portrait of Mughal Emperor Zahir ud-Din Mohammad (Babur), founder of the Mughal empire
date 1630AD, artist unknown

Jan 18, 2017

Kashmiri Rajma Gogji (Spiced Beans with Turnips)

Rajma Gogji turnips with beans rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

In Kashmiri, rajma means beans and gogji means turnips. We're talking true Kashmiri comfort food in this hearty dish of delicately spiced beans and tender turnips. A truly authentic recipe that can easily be made vegetarian or vegan. Pair this traditional dish with heaps of steamed rice for a delicious meal on a chilly day. 

Rajma Gogji rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

Turnips or gogji are a favorite Winter treat in Kashmir. The turnips you see in the photo above are grown in our garden from Kashmiri seeds. As temperatures drop in the valley root vegetables become a plentiful Winter staple. I have never seen anyone get so excited about turnips as my Kashmiri family. The Kashmiris have many dishes combining turnips with everything from lotus roots (nadroo) to their beloved mutton. Pairing beans with turnips isn't a combination I would have ever thought of but it works! 

Rajma Gogji turnips with beans rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

The dish starts by frying the turnips in salted oil. This is an step many recipes miss. The resulting caramelized salt crust really gives the turnips a bit of extra flavor, texture, and authenticity. The browned turnips are then set aside while a masala base of traditional spices is prepared. A mutton bone is often included in this base for extra flavor. (If you don't have a mutton bone or wish to make this dish vegetarian or vegan just leave it out. There's more than enough flavor in this dish without it.) Then the beans are stewed until soft with the masala making a rich gravy. The fried turnips are then returned to the pot for a final simmer until rendered deliciously tender. Traditional Kashmiri rajma are a tiny variety of kidney beans quite similar to the beans used in the famed Creole dish of red beans and rice. Here I'm using a local Nepali variety of red beans that have a similar rustic flavor and soft texture. Regular kidney beans or pinto beans work well with this dish too. In Kashmir, heaps of steamed rice are served with rajma gogji as well as other Winter dishes like haak maaz(collards with mutton), monji haak (kohlrabi greens), tao mooj (fried daikon radish chutney), and baby potatoes (dum aloo).

Ingredients: 
1&1/2 C dry kidney or pinto beans soaked in 4 cups water with 1 tsp salt for at least 4 hours up to overnight then drained and rinsed (or two 14 oz cans of kidney or pinto beans with liquid)
3 TBS cooking oil or ghee
1/2 C onion, diced
1 mutton bone (optional) 
2 tsp garlic/lahsun paste or 1/2 tsp asafoetida/hing
2 brown cardamoms/kali elaichi, bruised in mortar and pestle
3 green cardamoms/elaichi, bruised in mortar and pestle
4 cloves/laung
2 tsp cumin seeds/jeera
2 tsp ground fennel
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1 tsp dry ginger powder/soonth
1/2 tsp turmeric/haldi
1/2kg or 1lb turnips, peeled and cut into approximately the same size

Here's what to do: 
1) Peel turnips and mix with 1 teaspoon salt in a bowl and set aside. Some liquid will come out of the turnips. Heat oil or ghee in pressure cooker with 1 teaspoon salt or deep, heavy bottomed pot for 7 minutes. 

rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

2) Rinse salt off turnips and pat dry. Fry turnips in salted oil until browned on all sides. Set fried turnips aside.

rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,
rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

3) To the same hot oil add diced onion and mutton bone if using.  Cook for 5-7 minutes or until onions are just turning brown. Add garlic paste or asafoetida to onions and fry for 2 minutes stirring well. Add brown cardamoms, green cardamoms, cloves, and cumin seeds to fried onion mixture. Stir well and fry for 2 minutes.

rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

4) Add soaked or canned beans, ground fennel, Kashmiri mirch, dry ginger powder, and turmeric to fried onion and spice mixture. Add enough water so that beans are covered by 2 inches of liquid in pot. If using pressure cooker and soaked beans: seal lid and allow to steam until beans are tender. If using pressure cooker and canned beans: seal lid and allow to steam for one whistle. If using soaked beans and stock pot: bring to a simmer and cook until beans are tender, top up water if necessary. If using stock pot and canned beans: allow to simmer covered for about 20 minutes stirring frequently.

rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

5) When beans are tender add fried turnips to them. Allow mixture to simmer for 10 minutes or until turnips are cooked through. Add 1/2 cup water if liquid gets too low or mixture begins to stick or scorch. For a thicker gravy take a large spoon and smash some of the beans against the side of the pot. The dish is done when turnips and beans are to cooked to desired tenderness. Salt to taste, garnish as desired and serve with mounds and mounds of steamed rice!

rajma, gogji, shalgam, turnips, turnip, kashmir, kashmiri, beans, kidney, pinto, red, vegan, vegetarian, spicy, indian, authentic, traditional,

Oct 20, 2016

Doon Chetin (Kashmiri Walnut Chutney)


Doon Chetin Kashmiri Walnut Chutney recipe

In Kashmiri, doon means walnut and chetin means chutney. Kashmiri walnuts are famous for their superb quality and rich flavor. This authentic recipe blends traditional spices of Kashmiri cuisine with walnuts into a creamy and piquant chutney. Serve with kebabs, curry, tandoori, or any rice based meal as a tasty and nutritious accompaniment.

Doon Chetin Kashmiri Walnut Chutney recipe

My Kashmiri husband is a very good cook when it comes to Kashmiri cuisine but not the best teacher. Writing down recipes is not a Desi tradition. So when I ask him how to make something his usual reply is a series of vague comments recommending a little of this, a little of that, and often leaving out important bits. Watching my husband and mother-in-law cook is like that too, they wander about the kitchen repeatedly adding a little of this or that spice, tasting, then adding a little bit of something else, tasting again, then maybe a bit more of whatever they added initially, and so on. UGH. I learned to make this watching one of my sister-in-laws in Srinagar using a mortar and pestle as pictured below. 


This is Bibi's big ol' Kashmiri mortar and pestle. The mortar is made out of Himalayan granite and weighs a good 10lbs/5kgs. That pestle is made of lathe-turned Kashmiri walnut wood. It works a treat. You sort of kneel on the floor with your knees bracing the heavy mortar to keep it from rocking while you pound away. The extremely lightweight but rock-hard walnut wood pestle is easy to use and effective. It took my sister-in-law about 45 minutes of pounding to render a cup of chutney the traditional way with this mortar and pestle. Do you think Bibi's going to do that? NAH. I ran this recipe through the marvelous modern mixie and had it done in under 5 minutes! To get about the same texture with a few coarse bits as you would using a mortar and pestle just pulse the mixie for 2-3 minutes.


When I first heard what was in this chutney my reaction was, "Raw walnuts, yogurt, onion, and spices in a chutney? That couldn't possibly taste good." But I was wrong! It tastes rich, creamy, and refreshing with a delicious hint of savory spices, onion, chilis, and mint. A great way to get healthy omega-3 fatty acids into your diet and a wonderful pairing with spicy meats and curries.

Ingredients:
1/2 C walnuts, coarsely chopped
1 TBS onion, chopped roughly
1 TBS dry mint/pudina (or 2 TBS fresh mint/pudina or cilantro/dhania)
1/2 tsp Kashmiri mirch
1-2 green chilis/hari mirch
1 tsp shahi jeera/black cumin seeds (or 1/2 tsp cumin seeds/jeera)
1 tsp salt
1/4 C yogurt/dahi
Here's what to do:
1) Blend or grind all ingredients to a smooth emulsion in mixie, blender, food processor, or mortar and pestle. You may need to pulse the mixie, blender, food processor if you prefer the traditional coarser texture.


2)  Salt to taste and keep in refrigerator in airtight container until ready to serve for up to four days.


Helpful Hints:
If you fear your mixie, blender, or food processor is not powerful enough to grind walnuts you might have to grind them to powder in an electric spice grinder or mortar and pestle first. After grinding the walnuts to powder then blend them until smooth in your mixie, blender, or food processor.

Aug 17, 2016

Kashmiri Garam Masala


Kashmiri Garam Masala Kashmiri Garam Masala shahi jeera indian spice mix authentic kashmir fennel

Every region of India has it's own blend of garam masala. The word garam means heating to the body in the Ayurvedic sense and masala means spices. The Kashmiri version of garam masala differs from other North Indian spice mixes in it's use of shahi jeera and fennel seeds.  Richly flavored and warmly aromatic and this recipe perfectly complements the savory dishes of Kashmir.

Kashmiri Garam Masala shahi jeera indian spice mix authentic kashmir fennel
Traditionally, about a half teaspoon of this spice mix is stirred into whatever savory Kashmiri dish you've made just before serving. If you wish to use this garam masala mix in this manner you must dry roast it. Unfortunately dry roasting spices causes them to go rancid sooner so either make this recipe in small batches or store it in an airtight container in the freezer. The mace and nutmeg do not require dry roasting so simply grind them in after roasting and cooling the other spices.

Ingredients:
1 TBS black peppercorns/kali mirch
1 TBS cumin/jeera seeds
1 TBS shahi jeera/black cumin seeds
1 TBS fennel/saunf seeds
2 blades of mace/javatri
7  black cardamoms/kali elaichi
2 two inch pieces of cassia bark/dalchini, broken into smaller pieces
25 cloves/laung
2 blades of mace/javatri
1 tsp nutmeg/jaiphal, ground

Here's what to do:
1) Preheat oven to 220F/100C.
2) Spread all spices except for nutmeg and mace on baking sheet. Bake for 10 minutes.
3) Remove baking sheet from oven and allow to cool.
4) When spices have cooled add nutmeg and mace to mixture. Place all spices in mixie, blender or food processor and pulse to grind spices coarsely. Store in an airtight container away from heat and light for up to one month.


Helpful hints:
You can use this as you would any garam masala mix in any recipe for a bit of Kashmiri flair.
If you plan on using this garam masala mix in a recipe where it is to be heated or fried you do not need to dry roast it.

Jun 29, 2016

Vikas Khanna's Classic Lamb Curry

Vikas Khanna classic lamb curry recipe beef goat indian punjabi mutton easy simple authentic

From the award winning Michelin starred Indian chef, restaurateur, and cookbook writer Vikas Khanna comes this recipe for an authentic North Indian style lamb curry. Lamb is simmered until tender in a rich gravy infused with traditional aromatic spices. So easy to make, everyone will think you're an award winning chef when you make this too!

Mr Khanna on one of his cookbooks looking Sexy & Alive!
I found this recipe on one of Vikas Khanna's numerous and rather derelict websites here. I'm not sure why Mr. Khanna has so many ill written and poorly maintained websites as his cookbooks are very well written and organized. Anyway, Mr. Vikas is originally from the Punjabi metropolis of Amritsar and has now been catapulted to culinary super stardom and Michelin starred fame for his amazing restaurant Junoon. He also made People magazine's "Sexiest Man Alive" list in 2011, has cooked for President Obama at the White House, been a guest judge on Australian Masterchef, and still does appearances frequently on talk and cooking shows.

On perusal of this recipe on Mr Khanna's website I noticed it had no garlic or ginger. I can't imagine a traditional North Indian meat curry without garlic or ginger so I added a bit. Other than that I've just rewritten the recipe in simpler form. The liberal use of spices and manner of preparation are typically Punjabi and the resulting dish is truly authentic. I usually start the marination for this dish the morning of or the day before the evening meal or dinner party I wish to serve it at. Then with less than an hour's cooking time your curry is ready to go. This super easy recipe also works well with beef, mutton/goat, venison, or water buffalo. If you are new to making curries or are an "old pro" this is a great recipe to try!

Ingredients:
1kg/2lbs lamb or mutton, cut into 2-3 inch pieces
3 TBS cooking oil or ghee
5 green cardamoms/elaichi, bruised with mortar and pestle
3 cassia leaves/tej patta
2 inch piece of cassia bark/dalchini (or cinnamon stick)
1 tsp cumin/jeera seeds
3-4 green chilis/hari mirch, chopped finely (optional, omit for less heat)
1 large tomato/tamatar, diced finely
2 C water or stock/shorba
Grind to smooth paste for marinade:
1&1/2 C yogurt/dahi
3 onions, chopped roughly
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 TBS Kashmiri mirch (or 1&1/2tsp paprika plus 1&1/2tsp cayenne powder)
1 TBS coriander/dhania
1 TBS cumin/jeera
2 tsp garam masala
1/2 tsp turmeric/haldi
2 tsp salt

Here's what to do:
1) Grind all ingredients listed under marinade to paste in mixie, food processor, or blender. Coat all meat pieces with marinade. Allow meat to marinate for 4 to 6 hours in the refrigerator sealed in an airtight container.
 2) When ready to cook  heat oil with for 5 minutes in a deep heavy bottomed skillet, stock pot, or pressure cooker. Add green cardamom/elaichi, cassia leaves/tej patta, and cassia bark/dalchini to hot oil and fry for 2 minutes.

3) Add meat and marinade to frying spices. Stir well and cook for 4 minutes. Add diced tomato and chopped green chilis/hari mirch and allow to simmer for 4 more minutes.

4) If you are cooking young Kashmiri lamb add 2 cups water or stock and allow to simmer over low heat for 30 to 40 minutes or until meat is tender.  If you are cooking a tough Nepali goat like I am you'll want to use a pressure cooker and add enough water or stock so that meat is just covered. Seal pressure cooker and allow to steam for 5 to 6 whistles or until meat is tender.
5) When meat is cooked to desired tenderness salt to taste and serve with rice, naan, or rotis.

Helpful hints:
This recipe also works well with beef, mutton/goat, venison, or water buffalo. Simply adjust cooking time accordingly to the meat used


Apr 5, 2016

Haak Maaz (Kashmiri Collards with Mutton)

Haak Maaz Kashmiri Mutton with Collards Indian goat recipe sheep

This is the famous staple dish of Kashmir called haak maaz. Haak refers to the unique variety of collards grown in Kashmir. Maaz is the Kashmiri word for the meat of either a sheep or goat. Simply served in a clear broth, the collard greens are braised with mutton and traditional spices until tender. Not something you'd typically think of as a "curry" or even as Indian perhaps. It is more like a soup or stew in Western terms. Ground fennel, smoky black cardamom, rich Kashmiri mirch, peppery cassia bark, and fiery dry ginger provide the warm aromatic notes that perfectly compliment the gamy mutton in this recipe. Traditionally served with heaps of the short grained rice raised in Kashmir, this rustic dish would be excellent served as a hearty meal with a crusty loaf of French bread too. 

Haak Maaz Kashmiri Mutton with Collards lamb

As it is a cold weather sort of dish it would've probably been more appropriate to post this in the Fall or Winter. I am posting this now as the haak or Kashmiri collards will soon bolt in the heat and fall prey to the caterpillars of Spring. Most of Kashmir lies above 5,000 feet in altitude and has a cooler climate than my subtropical valley here in Nepal at 3,000 feet. This year's haak will just be coming up in the warming spring weather of Kashmir after the snows have recently melted. I can only grow haak in my subtropical valley October through March. So here's what Kashmiri haak looks like in both it's cooked and uncooked states. If you'd like to grow a similar variety of haak in western countries I'd recommend "Georgia Southern" collards.


First, the haak is cleaned and rid of any fibrous stems by tearing. Then you basically start making a stock for the dish. Save all your bony, cartilaginous, and or sinewy pieces of mutton for this dish, those are the parts that make the most delicious broth. The mutton pieces are fried to add flavor by caramelization. Kashmiris would add just garlic or asafoetida but I also add a little onion for a richer stock. Remember this has to be a clear broth so the garlic cloves are left whole. The spices are added but not tempered, the mutton is then combined with the haak and left to braise until tender. A pressure cooker makes short work of this and a slow cooker would probably work well too.

Ingredients:
1/2 kg or 1lb mutton cut into 3-4 inch pieces, bone in preferred
1/2 kg or 1lb collard greens
2 TBS cooking oil (mustard oil if you wish to be authentic)
2 tsp salt
1/4 C onion, finely diced
3 cloves garlic/lahsun, whole or 1/2 tsp asafoetida/hing
2 tsp Kashmiri mirch ( or 1 tsp paprika plus 1 tsp cayenne powder)
2 tsp ground fennel/saunf seeds
1 tsp dry ginger/adrak
1/2 tsp turmeric/haldi
3 black cardamoms/kali elaichi, bruised in a mortar and pestle
12 black peppercorns/kali mirch, ground coarsely

Here's what to do:
1) Strip collards/haak by tearing the leaves away from the stems and woody bits. I cheat and use a kitchen shears.

2) Clean collards/haak of any debris or insects by immersing it in salt water for about 30 minutes. 


3) In heavy bottomed stock pot or pressure cooker fry mutton pieces in cooking oil of choice with 1 teaspoon salt until beginning to brown. Kashmiris called this color red not brown. (This led to a bit of confusion when I was told to fry meat until red. Meat is red when raw. How do you fry it until it is red?)


4) Add onion, garlic, and all spices to fried mutton pieces. Add enough water so that mutton is covered by at least 1/4 of an inch.


5) Add cleaned collards/haak and 2 teaspoons salt to mutton and spice mixture in pot.


6) If using pressure cooker seal lid in place and allow to cook for 5-6 steams for a Nepali goat or 3-4 whistles for a Kashmiri sheep.  If using stock pot add 3 cups water and simmer covered for 3 to 4 hours until meat is tender adding water a 1/2 cup at a time as necessary to prevent drying out. If using slow cooker make sure the meat is covered by at least a 1/2 inch of water and allow to cook covered for 4-5 hours until meat is tender. Salt to taste and serve warm.



Helpful hints:

This dish can also be made with lamb or venison, adjust cooking time accordingly.

This dish can also be made with baby bok choy or kohlrabi leaves instead of collards. In the late Spring and Summer when we can't grow haak I make this dish with baby bok choy, as Summer ends I make it with kohlrabi greens.

Do not make this with turnip greens. I made this with turnip greens once and it was met with resounding disapproval from my Kashmiri family. I know, their neighbors the Punjabis eat turnip greens in their delicious "saag" but for whatever reason Kashmiris will not eat turnip greens unless they are cooked with turnips. Who knew?


Related Posts Plugin for WordPress, Blogger...

Printfriendly