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SHAHI BHUNA GOSHT (LAMB CHOPS)



    This is an exotic and very succulent lamp chop curry made with yogurt, saffron and special blend of aromatic spices. This scrumptious lamb curry recipe has become a recent favourite as the meat is so tender and its rich fragrant flavours just burst in your mouth.


    Generally lamb dishes are something which we don’t cook very often in our family, especially the curries...usually we love kebabs and burgers etc. made with mince... I was watching the masterclass of chef Ranveer Brar where he was making the recipe of lamb shank and that totally inspired me to make this beautiful lamb chop curry in a rich comforting gravy. I paired it with my newfound love of Khoba roti (a bread which is a delicacy of royal Rajasthan).


    Now this curry is a must try, super simple to make but you need to be bit patient while you wait for the meat to tenderise overnight in marination. My husband, who is a bit skeptical about lamb curries, just fell in love with it instantly. I didn’t have to put in that extra effort of my convincing bone to make him eat this super succulent lamb dish. In fact I packed it for his office lunch also and he was very happy to take without any second thoughts about it.

    SERVES: 4

    PREP TIME: 30 minutes

    COOKING TIME: 45 minutes

    PASSIVE TIME: 12-24 hours



    INGREDIENTS

    • 600g lamb chops

    • 2 shavings of green papaya skin, 4”x1” long each

    • 2 Green chilli

    • 4 cloves garlic

    • 1 1/2” piece ginger, roughly chopped

    • 2 tbsp ghee

    • 12-15 black peppercorns

    • 1 large onion, thinly sliced

    • 1 tbsp galouti kebab masala (follow the link for full recipe of galouti masala)

    • 1/2 cup yogurt

    • 1/4 cup roasted cashews

    • 1 tsp degi mirch (Kashmiri red chilli powder)

    • 1/2 tsp turmeric

    • 2 pinch saffron

    • 3-4 drops kewra essence

    • Salt to taste

    • 1 tbsp chicken stock powder/lamb stock powder

    • 2 cups water



    METHOD

    1. Wash and pat dry the lamb chops and keep aside.

    2. In an electric blender, grind papaya, garlic, ginger, green chilli and little oil, make it into fine paste and marinade the lamb chops with the mixture coating well on both sides.

    3. Cover and refrigerate to marinate overnight.

    4. Heat ghee in a large saucepan over a medium low-heat.

    5. Add black peppercorns and marinated chops in the ghee and sear it on both the sides on medium-high heat about 8-10 minutes turning the sides in between.

    6. Now add sliced onions and let them cook while the meat is getting seared. After 2 minutes, reduce the heat and remove the seared lamb chops on a plate and let the onions roast bit more until dark brown in colour.

    7. Add galouti kebab masala, red chilli powder, turmeric powder and salt, sauté for few seconds and add, whisked yogurt to the onions. Mix them all together stirring constantly.

    8. In an grinder, grind cashew nuts to a smooth paste adding little water and add it to onion masala. Stir them all together and cook for 2 minutes until oil separates from the masala.

    9. Now add the lamb chops back to the onion masala, add saffron, pour water and give a quick stir, cover and let the lamb braise for 20-25 minutes on low heat until the meat is tender.

    10. Remove from heat, add kewra drops and stir to mix. Let stand for 5 minutes before serving. I served this curry with Khoba roti which is a Marwari delicacy.



    PUMPKIN AND FRENCH BEANS COCONUT CURRY



      This pumpkin and beans coconut curry is a fusion of flavors from Southern India and Asia. When I made this curry, there was no particular cuisine in my mind, just a few ingredients which were at hand in my fridge and pantry.


      It simply turned out to be a super delicious curry! I kept the dish a bit mild as I was serving it to my dad and he is not a big fan of hot curries, but personally if I was making it solely for me, I would add that extra kick. If you are like me and your palate craves for some heat in your curry, do add that extra punch by adding the birds eye chilli. You will simply love it!


      It’s an easy to make, simple plant-based vegetarian, vegan, and gluten-free curry which has become one of my favorites and I’m sure it will become yours too.

      SERVES: 3-4 people

      PREP TIME: 15 minutes

      COOKING TIME: 10-12 minutes

      TOTAL TIME: 35-40 minutes



      INGREDIENTS

      • 400g red pumpkin, peeled, washed and diced into 2cm cubes

      • 1/2 cup French beans, cut into 1 cm pieces

      • 1 tbsp coconut oil

      • 1 1/2 tbsp sunflower oil

      • 1/2 tsp black mustard seeds

      • 1/4 tsp fenugreek seeds

      • 1 stalk of curry leaves

      • 1 small onion, chopped

      • 2 cloves garlic, chopped

      • 1 tsp or 1/2 inch piece of ginger, chopped

      • 2 green chilies, whole

      • 1 tsp salt

      • 1/4 tsp red chili powder

      • 1 tbsp desiccated coconut

      • 1 can or 400 ml coconut milk (full fat)

      • Juice of half lime or 1 tsp

      • 1 lime for garnishing

      • 1 tbsp chopped coriander leaves and some extra for garnishing



      METHOD

      1. Heat oil in a skillet, add mustard seeds, fenugreek seeds and curry leaves, and after few seconds add diced pumpkin and stir it on medium high flame for 2 minutes, add onion, garlic, ginger, green chilies, salt and red chili powder and stir until the onions soften, about 2 minutes.

      2. Now add chopped beans, stir for 2 minutes until they soften a little but still slightly crunchy. Stir in the desiccated coconut for few seconds.

      3. Add coconut milk to the prepared vegetables, simmer for 2-3 minutes until it thickens slightly and vegetables are cooked, add lime juice and coriander leaves.

      4. Serve with boiled rice and garnish with some extra chopped coriander leaves and a slice of lime.


      COOK'S NOTES:

      • If you need more heat in the dish, add 1 bird's eye chili. Chop and add it along with the onions and garlic.


      SHAKSHUKA



        Living in Middle East for more than a decade, you tend to adapt the eating habits of the prevailing local community. Shakshuka has become one of the favorite weekend breakfast for my family.


        Shakshuka is an easy to make one pot dish which loosely translates to ‘all- mixed up’ in Arabic. It’s a delicious dish that is full of flavour and is originated in North African countries like Egypt, Tunisia and Algeria but traveled to Middle Eastern countries and is adapted by them too. It has all different variations to make this dish. I’m sharing my version with you and I like serving it with pita bread which is perfect for sopping up those oozing egg yolks with delicious peppery tomato sauce and crumbled feta. Crusty bread goes really well with that too.

        SERVES: 4 people

        PREP TIME: 15 minutes

        COOKING TIME: 14 minutes

        TOTAL TIME: 29 minutes



        INGREDIENTS

        • 2 x 400g canned tomatoes, chopped

        • 1 onion, chopped

        • 3 cloves garlic, chopped

        • 1 large red bell pepper, seeded and diced

        • 1/4 tsp cayenne pepper

        • 1/2 tsp paprika

        • 1 tsp cumin powder

        • 1/4 tsp freshly ground black or mixed pepper

        • 4 tbsp extra virgin olive oil

        • 1 tsp Himalayan pink salt

        • 2 tsp sugar (optional)

        • 4 eggs

        For Garnishing:

        • 100g crumbled feta

        • 2 tbsp chopped parsley



        METHOD

        1. In a large pan, heat oil on medium low fire.

        2. Add onions, sauté for 1 minute and add garlic, cook for another minute and add chopped bell peppers, stir to cook for 2 minutes.

        3. Add paprika, cayenne pepper, cumin powder and salt, stir to roast the spices for a minute.

        4. Add tomatoes, stir to combine well, increase the flame and cook on medium high heat. Keep stirring in between for about 7-8 minutes until the tomatoes are cooked and water from the tomatoes is evaporated but they are still moist.

        5. Add sugar and mix. Taste, season more if required.

        6. Reduce the flame to low heat, make 4 cavities in the tomatoes, crack one egg in each cavity, cover the pan with a lid, let the egg whites cook while the yolks are still soft and runny for about 3-4 minutes. Remove from fire and uncover.

        7. Garnish with crumbled feta and parsley. Sprinkle freshly ground pepper and salt on eggs. Serve immediately with pita bread or sourdough bread.



        COOK'S NOTES:

        • I used Himalayan salt as it contains more minerals like potassium, magnesium and calcium than a normal table salt. You can use normal salt by all means if you cannot get hold of the pink salt.

        • I like my yolks runny and soft in the center, but if you like your eggs hard, leave for another 3-4 minutes on fire to cook well done.

        • You can also add sliced jalapeño peppers and sliced avocado on top to garnish and serve with bread of your choice.

        • I like adding sugar as it balances the tartness of tomatoes. You can omit if you don’t want.



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