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DNAHM52847 | 3/10/2012 | Author : Team DNA | WC :190

Eat Smart
Food - Recipe

Aman Tandon, regional executive chef, Hotel Pride, shares with you one of his recipes….

1 kg mutton cut into pieces, washed and patted dry
1 cup ghee
8 cardamom
5 cloves
1 tsp cinnamon, broken
2 bay leaves
1 tbsp ginger-garlic paste
1/2 cup tomato puree
1/2 cup yogurt, whisked
1/2 cup onion paste, fried
2 tbsp almond paste
1 tbsp sunflower seed paste
1 tbsp cashew nut paste
1 tsp chilli powder
3 cups lamb stock
1 tsp black pepper powder
1 tsp saffron, crushed and soaked in 1 tbsp warm milk
1/4 tsp cardamom, powdered
1/4 tsp cinnamon, powdered
1/4 tsp cloves, powdered
1/8 tsp nutmeg, powdered
A pinch mace powder
Heat oil in a pan; crackle the whole spices. Sauté ginger-garlic paste till almost dry. Add the lamb, red chilli powder, onion paste, yoghurt, tomato puree, salt and stock. Cook till the meat is tender. Remove the lamb and strain the gravy into another pot. Blend dry fruits and sunflower seeds paste with little water; add to the gravy, add more stock and cook for two-three minutes. Pour gravy over the lamb. Mix in saffron, mace, nutmeg powder, cinnamon powder and cardamom powder. Cover, seal with dough and cook on dum for 25 minutes. Serve hot.

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