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.

Ingredients :

2kg lamb curry pieces

4 onions

1 tomato

1 Tablespoon ginger and garlic mix

1 Tablespoon butter ghee

1 Tablespoon oil

4 potatoes cubed and fried or oven roasted

500ml buttermilk

4 Tablespoons Kashmiri Masala (2 Tablespoons for a milder curry)

1 teaspoon mustard seeds

125ml warm water

salt to taste

Coriander to garnish

Method :

  1. slice 1 onion and fry till golden brown.
  2. 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 .
  3. Pan fry the cubed potatoes and set aside.
  4. Fry 1 sliced onion till golden brown for garnishing and set aside.
  5. 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.
  6. 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.
  7. As it dries up add the tomato chopped and the remaining water and cook till it evaporates.
  8. At this stage add in the meat mixture and allow to cook on a medium heat occassionally stiring.
  9. Cook for roughly 2 hours till meat is soft and falling off the bon and the gravy has thickened.
  10. 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 :

  1. Naan bread which is an Indian bread is great to soak up that delicious gravy.
  2. Basmati Rice
  3. Roti which is an Indian Flatbread.
  4. A yoghurt salad with cucumber,mint and onion can be served to cut down the heat of the spices.
Lamb Kalyaa preparation
Lamb Kalyaa preparation
The end product.A dish fit for a King!
The end product.A dish fit for a King!

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 !

Ciao

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A dish fit for a King
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8 thoughts on “A dish fit for a King

  • November 9, 2015 at 7:12 am
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    Great piece. Shows your love for cooking. I too cook occasionally and I feel the biggest ingredient in cooking is a huge measure of love! I can see you’ve got that! Keep it going!

    Reply
    • November 9, 2015 at 5:08 pm
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      Thank you x I am a very passionate person so I try and do everything in my life with passion

      Reply
  • November 9, 2015 at 4:16 pm
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    I’m definitely going to try and put together that yogurt salad the next time I cook something spicy – no one else in this household can handle curry 😉

    Reply
    • November 9, 2015 at 5:09 pm
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      Excellent Nadia there are milder versions of Indian spices maybe try on?

      Reply
  • November 11, 2015 at 8:41 pm
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    oooh that looks so yummy!
    I will definetly try this out with hubby!

    Reply
  • November 29, 2015 at 3:30 pm
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    This sounds wonderful! I’ve never had lamb, but I love to try new things and this might just be one I try!!

    Reply

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