Arabian Lamb Casserole

Ingredients:

2 tbs oil

750g lean lamb, cubed

1 pkt Tomato & Vegetable soup

1 cup water

1 tbs dried mint

¼ cup natural yoghurt

How to cook:

1. Heat oil and brown lamb.

2. Add soup mix, water & mint.

3. Simmer until lamb is tender, above 30-40mins.

4. Mix yoghurt with ¼ cup of the gravy, spoon over the top of the lamb and serve.

Comments

Dildar Punjabi chicken

Ingredients: 1 Boneless or whole chicken 1 Onion, chopped 1 Tomato 2 tsp oil Half inch ginger, paste 4 garlic cloves, paste 1 lemon 1 tsp whole coriander seed 4 green chilies 1 tsp salt 1 tsp red chili powder 1 tsp turmeric powder 1 pinch of gram masala 2 tsp chicken curry masala 1 tsp whole cumin Fresh cilantro How to Cook: Heat oil in a pan. Add coriander, cumin, chopped onion, cook for 2 minutes. Add the ginger and garlic paste and fry. Cook until the oil separates. Add all the spices, mix them well, and add tomato and green chilies. Cook for 5-10 minutes and add one cup of water so the masala doesn't stick. Add fresh lemon juice, cook until the oil separates, then add chicken pieces with 2 cup of water and let it simmer. Cook for 10 min until the chicken is done and the gravy is not too watery. Pour cilantro and serve.

Desi Chicken Qormah

Ingredients: 1 medium chicken, ready pieces 2 large onions ½ garlic 1 tsp red chili powder 1 tsp coriander powder 1 tsp salt 1 tsp cumin seeds ½ tsp whole black pepper 8-9 green cardamoms 10-12 cloves 1 cup yogurt How to cook: Peel onions and garlic. Make a paste. Put the paste in a pan. Heat medium. Add all the powders and whole masalas. Add salt and oil. Stir until oil separates. Add chicken and cook in a low heat until done. No water is needed. Now add yogurt, mix well and cook until oil separates. It's a simple dish, takes less time to cook & is very tasty.

Multani Chicken Curry

Ingredients: 1½ Kg Chicken (cut into 8 Pieces) 1 cup Onions, fried to brown 2 Tomatoes, chopped 2-3 tbsp Tomato ketchup 1 tsp Ginger, paste 1 tsp Garlic, paste 1½ tsp Coriander powder 1 tbsp Lemon juice 1½ tsp Chili Powder 1 tsp Curry Powder 1 tsp Cumin Powder 1 tsp salt ¼ bunch Coriander leaves, chopped ½ cup Oil or ghee How to Cook: Heat ghee or oil in a pan. Fry onions till brown. Add ginger-garlic paste with little water and stir constantly. Add all other ingredients and tomatoes. Stir well till oil separates. Add chicken and fry well in the masala. Add 1 cup of water, cover and cook on slow fire for 25-30 minutes. When the chicken is tender and dry add tomato ketchup and lemon juice. In another pan heat some oil, stir in ¼ tsp red chili powder and pour over the chicken. Garnish with coriander leaves. Serve hot with Naan.

Recipes Chicken and Others

Search This Blog