“SPATULA FORCE” is a group of handful of bloggers who came together as a team to experience the various regional cuisines of both India and International. Every month a blogger comes up with a theme and host the challenge. This month the challenge was set by the very talented food blogger Anshu Pande Wadhwa from http://www.thesecretingredient.in/
Anshu came up with Kashmiri Cuisine which has been my all time favorite subject to explore.
Kashmiri Cuisine is rich and has prominent flavors that tickles your taste buds and make you fall in love with the taste and aroma. Kashmiri delicacies has a wide range of Lamb and Chicken dishes. So again it was a flavorful affair for me and my family to dig into the goodness of the amazing traditional food from the paradise on earth. I thank Anshu for coming up with this theme and it was absolutely fun doing it. Looking forward to continue with some more authentic Kashmiri dishes in future too.
Wazwan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri Muslim culture and identity. Almost all the dishes are meat-based using lamb or chicken. It is popular throughout Kashmir, besides being served in India at major hotels and restaurants. Wazwan is also served internationally at Kashmiri food festivals and reunions. Among many different dishes that includes in Wazwan, one is LAHABI KEBAB aka MOACHI KEBAB. Flavored mutton kebabs slow cooked in an aromatic yogurt and tomato curry is rich in texture and flavor. The recipe i followed is adapted from http://www.khanapakana.com/recipe/6f174205-3dbb-4e5c-868d-a44ac5759eb9/kashmiri-kabab-curry
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
helping
|
- 500 gms Mutton Mutton Mince / pieces (boneless)
- 1 Egg
- 1 Onions
- 2 tsp Chili Powder Red
- Mint - few leaves
- 1 tsp Garam Masala
- 1/2 tsp Nutmeg Powder
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- Salt - as needed
- as required for Oil - frying
Ingredients
For making kebabs -
|
|
- Wash and clean mutton mince nicely three to four times till the foul smell goes off. You can even use water to wash the mutton. Drain water and keep the mince in a strainer so that the water srains off completely.
- In a mixer grinder jar, add mince with half onion (chopped), egg, red chili powder, salt, garam masala powder, nut meg, ginger garlic paste and grind it raw to make a coarse paste. The paste will be thick like a dough and shall shape itself into a round ball inside the grinder while grinding.
- Now add chopped mint leaves and half of the left onion (finely chopped).
- Pinch out a lemon sized ball from the kebab mix and shape it into a disk by flattening it between the palms. Make similar kebabs and keep aside. You can shape them in which ever way you want. Ex- Cylindrical, Oval, Round etc.
- Heat oil in a skillet and fry the kebabs till cooked properly. Transfer them into a kitchen napkin and keep aside.
- In a blender jar, add boiled tomatoes, onion, kashmiri red chilies, ginger paste, garlic paste and coriander powder and make a paste. Make sure the tomatoes grind well.
- Heat oil in a wok and add the grounded paste, mix well and fry till oil starts leaving from the sides.
- Add yogurt and fennel powder and cook for another few minutes on slow flames with lid closed.
- Once you see the oil starts oozing out from the sides of the curry paste, add around 1and 1/2 cups of water, stir well, adjust salt as per your taste and allow the curry to boil.
- Once the curry starts boiling, simmer the gas flames and close the lid. Let the curry cook for another few minutes.
- Once the curry is done , turn off the gas and take the fried kebabs and leave into the curry sliding slowly from the sides one by one.
- You can even garnish the curry with some fresh coriander or slit green chilies.
- Serve hot with Kashmiri pulao or plain rice.
2 comments
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