| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Kashmiri | 1 | Servings | |
INGREDIENTS
| 1 | ts | Pepper, red, powder (cayenne) |
| 3 | Cardamom, black | |
| 1 | Cinnamon sticks (up to 2) | |
| 1 | ts | Pepper, black, ground |
| 1 | ts | Garlic, minced |
| 1 | ts | Ginger, minced |
| 1 | ts | Fennel seeds |
| Salt to taste | ||
| 2 | tb | Ghii |
| 500 | g | Dahi (yoghurt), creamy (or sour cream) |
| 10 | Lamb steaks (100 gms tender meat each) (up to 12) | |
| 1 | Piece hing (asafoetida), mixed with: | |
| 1/4 | c | Hot water |
| More ghii for browning the meat?? | ||
| 1 | ts | Kashmiri garam masala (up to 2) |
| Blanched, sliced almonds for garnish |
INSTRUCTIONS
(from the Kashmiri book in India) Blend together the spices with dahi and ghii and fry. Pound lamb steaks to flatten, and cook in the dahi om medium heat, turning occasionally. When all liquid is absorbed and steaks are tender, sprinkle with hing water. Brown meat well on all sides in ghii, then sprinkle with garam masala and almonds. Posted to CHILE-HEADS DIGEST V3 #191 From: Brent Thompson <brent@hplbct.hpl.hp.com> Date: Thu, 19 Dec 1996 19:24:22 -0800
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