I love cooking and trying out my take on Fusion cooking in the kitchen. The kitchen is my happy place. I love cooking for my loved ones and it is not a chore but rather a labour of Love. This is a trait or gene I defo got from my grandmother. Weekends are when I tend to spoil my family with delicious meals.
This weekend was no exception. After an early morning shopping trip which included a visit to the butchery, I knew what I wanted to cook. There was only one ingredient missing to make a dish fit for a King. The meal for Saturday evening would be Lamb Kalyaa served with fragrant basamati rice and a fresh salsa on the side.
As soon as I got home I started preparing this dish as I needed the meat to marinate as long as possible to absorb maximum flavour. Having previously made the Lamb version only once I wanted to perfect it.
2kg lamb curry pieces
1 Tablespoon ginger and garlic mix
1 Tablespoon butter ghee
1 Tablespoon oil
4 potatoes cubed and fried or oven roasted
4 Tablespoons Kashmiri Masala (2 Tablespoons for a milder curry)
1 teaspoon mustard seeds
125ml warm water
salt to taste
Coriander to garnish
- slice 1 onion and fry till golden brown.
- In a mixing bowl add the meat , masala, ginger and garlic, salt ,fried onions and buttermilk.Mix well and put into the fridge for atleast 4 hours to absorb all the spices .
- Pan fry the cubed potatoes and set aside.
- Fry 1 sliced onion till golden brown for garnishing and set aside.
- Heat up a large pot , add the butter ghee to melt. Then add in the mustard seeds.After 3 min add the 2 onions remaining sliced. Cook on a medium heat till onions are starting to turn golden brown.
- Add half of the 125ml of water to the onion mix and let it cook down making the onion softer and almost into a paste.
- As it dries up add the tomato chopped and the remaining water and cook till it evaporates.
- At this stage add in the meat mixture and allow to cook on a medium heat occassionally stiring.
- Cook for roughly 2 hours till meat is soft and falling off the bon and the gravy has thickened.
- Turn off the heat garnish with fried onions ,roast potatoes and coriander. Now your meal for a King is ready to be served.
Serving suggestions :
- Naan bread which is an Indian bread is great to soak up that delicious gravy.
- Basmati Rice
- Roti which is an Indian Flatbread.
- A yoghurt salad with cucumber,mint and onion can be served to cut down the heat of the spices.
I was very impressed with the end product. I recieved lots of compliments on my Social Media platforms about my dish. Do you have a speciality dish you cook for special occasions or a traditional family recipe?
Be Inspired !