Monday, May 25, 2015

Kashmiri Fried Lamb Chops

I'm a Kashmiri and I'm not handsome. Breaking stereotypes but that is true. I don't have fair skin and I've spent most of my life in sunlight.

Nonetheless according to our elders the family tree starts from Kashmir and when the going got tough over there. Our people migrated to this small village near Gujranwala called Ghakharh.

None of this has to do anything for what I'm about to describe today (YES I'M SO LAME) but for the fact this very nice person Junaid bhai who is also from Twitter and New Dehli and Srinagar told me to try to make Kashmiri Lamb Chops. Couldn't find the recipe for the one he referred because it involves gravy but I managed to find another DEEP FRIED version.

This deep fried version is very tasty and involves two types of different milk in the cooking process. A bit delicate to make because over frying it kind of ruins the taste but if you get it right, you'll love it.


12 lamb chops

1 cinnamon stick

1 bay leaf

1⁄2 teaspoon fennel seed

1⁄2 teaspoon black peppercorns

3 whole green cardamom pods

1 teaspoon salt

2 1⁄2 cups milk

2⁄3 cup evaporated milk

2⁄3 cup plain yogurt

2 tablespoons flour

1 teaspoon chili powder

1 teaspoon ginger paste

1⁄2 teaspoon garam masala

1 teaspoon garlic paste

1 pinch salt

1 1⁄4 cups canola oil

mint leaves chopped

lemon juice

Place the lamb chops in a big size pan. Add Cinnamon, peppercorns, fennel seeds, bay leaf, salt and milk. Bring it to a boil on high heat. The bring the heat to low or medium and cook it for 15-20 minutes or till the milk is evaporated to half if its quantity,

The milk is not evaporated to the half quantity. Time to add evaporated milk and and cook the meat until all the milk is completely evaporated.

Now take the chops out of the pan and drain all the solid ingredients of the pan.

Meanwhile the lamb chops are cooking you can make the coating by adding yogurt, ginger paste, garlic paste, a pinch of salt, garam masala, red chili powder and flour.

Dip the chops in the mixture and coat it well. Heat oil in a deep sauce pan on medium heat. When the oil is heated up, lower the heat and start frying the chops. Turn them once or twice and fry them to a slight golden brown color.

NOTE - Do not over fry it because that will ruin the whole taste and harden the lamb chops.

Kashmiri style Lamb Chops are ready. Sprinkle some chopped mint leaves on them. Drizzle some lemon juice as well. Enjoy it with naan or roti. Bhai Junaid told me that there is another version with rice and gravy which he will tell me how to make later on. Till then enjoy this. I'm just so happy to make something from my ancestral homeland. Please this blog and recipe with everyone you know and thank me later.

Saturday, May 23, 2015

Chicken Boneless Achari Handi

Achaar is one of my favorite things to eat with Daal Chawal, Pratha and a couple of other desi dishes. Women love it for obvious reasons. Men love it for their reasons but who else loves it? My Iranian friend who was in Pakistan for a good 2 years for his job.

According to my Iranian friend Pakistani food gave him the diarrhea for starters because Iranian food is very mild but then his stomach got accustom to the food and he loved it.

So, upon his request I decided to make Chicken Boneless Achari Handi.

This recipe is also dedicated to Nageen Naqvi as she told me to "MAKE IT JALDI"


For Chicken Marinade:-

500 grams boneless chicken cut in cubes

1 teaspoon ginger garlic paste

1/4 teaspoon turmeric powder

1/2 teaspoon salt

1/2 red chili powder

1 tablespoon oil from achaar bottle

Other Ingredients:-

4 tablespoon oil

2 onions finely chopped

4 tomatoes finely chopped

1 tablespoon tomato puree/paste

1 tsp ginger garlic paste

2-3 green chilies slit

2 tablespoon yogurt

1 teaspoon salt or up to your taste

1 teaspoon red chili powder

1 teaspoon coriander seed

1/2 teaspoon fennel(saunf) seed

1/2 teaspoon fenugreek(methidana) seed

1/2 teaspoon mustard seed

1 teaspoon kalonji seeds

10 curry leaves chopped

1 lemon juice or you can use more to make it more tangy

1 heaped tablespoon of pickle/achaar

Marinade the chicken cubes in salt, pickle oil, turmeric powder, chili powder and ginger garlic paste. Cover and refrigerate for 30 minutes up to over night.

Mix the coriander, fennel and fenugreek seeds, roast them in a dry pan for a minute or two until they are aromatic, then crush them to a rough powder.

Put some oil in a frying pan and cook the chicken on high heat. Keep that in mind that this is just to seal the chicken as it will be further cooked in the gravy. So, do not over cook it right now. Take it out from the pan and keep it aside.

Put some more oil in the same pan and add the mustard seeds on medium heat. When they start making a popping sound or spluttering add the chopped curry leaves and fry them for 30 seconds.

Now add the chopped onions and cook them till they are golden. Add the ginger garlic paste when they are golden and fry for 2 to 3 more minutes.

Now add chopped tomatoes, tomato puree/paste, all the roasted and crushed seeds, salt and red chili powder. Cook till the tomatoes are thick and they release oil from the sides. Then add the yogurt and give it a good mix to combine.

Now lower the heat, add the chicken cubes, slit green chilies and kalonji seeds. Give them a good stir. Cover with lid and simmer it for a good 15 minutes until the chicken is tender and the gravy is cooked.

Now add in the lemon juice and a spoon full of achaar which will take the taste of this dish to a whole new different level.

Stir and taste, adjust the seasoning if needed. Turn of the heat and let the dish rest for 15 minutes so all the flavor is infused in the chicken. Ladies and gentlemen I give you after a lot of hard work and wait Chicken Boneless Achari.

Sunday, May 17, 2015

Mutton Dou Pyaza

Mutton in America is not tasty as back at home and it's very expensive. Speaking of home I miss it and everyone knows that. Missing home so much that despite the availability of all these fancy ingredients I end up making desi food. 

So this time I have made one of my favorite mutton dishes called 'Mutton Dou Pyaza' in a very simple and easy way.


Mutton 500 grams

Onions 400 grams chopped 4 pieces per onion

1 big chopped tomato

Oil 100 grams

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Garam masala 1 teaspoon

Cumin powder 1 teaspoon

Coriander powder 1 teaspoon

Red chili powder 2 teaspoon

Salt 2 teaspoon

Turmeric powder 1 teaspoon

Kasuri methi 1/2 teaspoon

1/2 cup yogurt

It's very simple and easy to make. Put mutton, onions, tomato and ginger garlic paste in a non stick pan the same which you will use for cooking it. Add salt, chili red powder, garam masala, coriander powder, cumin powder, turmeric, yogurt and oil. Mix it well.

Onions here are kept thick because if you slice them thin they will cook before the mutton and the dish will not taste the way it's supposed to.

Add half cup water. Cover the lid and simmer on low heat for 30 minutes.

After 30 minutes remove the lid and give the mutton a good spin with your utensil.

Cover and simmer on low heat again for another 15 minutes. 

Now your mutton and onions are about 80% cooked. The onion have almost turned into gravy. Give it a spin again just to.see that nothing is burning.

Note - if you think anything is burning in your dish add half a cup water. But that shouldn't be the case since you're cooking on low heat.

Going top add more chopped onions to it.

  We'll cover and cook for 15 more minutes for one last time and it will be almost ready.

Now we will add half a teaspoon of kasoori methi to give the Dou Pyaza an exotic taste. Do not add it too much or it will get bitter. If you want to spice it up then you can also add sliced green chilies here.

Cover and simmer for 5 more minutes on low heat and your Mutton Dou Pyaza is ready.

It's an easy version of this recipe. There are harder version of this recipe available on the internet. I prefer this one as Ramazan is coming and it will be very hot inside kitchens to prepare meals. Much respect for the housewives who do that for big families all Ramadan. 

Mutton Dou Pyaza is best enjoyed with a little yogurt and naans of course. Absolutely tasty and full of flavor. 

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