What’s for dinner? The answer might be as simple for us with a usual side dish or a gravy accompanied with Rotis or breads - OK, I am talking about the busy week nights when we have little time for elaborate cooking. So I knead the flour for the Rotis and cook up a nice gravy or a quickly cooked stew.
This is my daily routine soon after I reach home after a long day at work. And then I fix a quick salad and start the pre-preparations for the next day's breakfast and lunch so that my mornings are not very hectic with a long list of work to do. If I miss doing my pre-preparations, mornings are surely a nightmare.
A working woman's life goes this way. I wait for the weekends for the tidying up and vacuum cleaning and the laundry. And the most exciting part of the weekend is the time to try out new dishes which are shortlisted earlier.
So here I have a traditional meat dish from Pakistan - a real spicy one. This dish is a deeply delicious expression of what can be done with the best aromas from the seasonal spices. It is rich in flavors and spice, rich with aroma and vibrant in color.
The basic Nihaari curries from Pakistan are quite spicy, but here I have reduced the spice content as I am not a big fan of spicy food. And it has a rich aroma with the use of rose water and saffron ,thus categorizing this into a royal side dish.
Saffron helps give the dish a vibrant color and imparts a rich look to it. Enjoy it with Rotis or Naans.
INGREDIENTS:
1 kg meat
2 Tbsp refined oil
3-4 green cardamoms
1 tsp whole cinnamon
2 black cardamoms
2-3 bay leaves
1 tsp turmeric powder
1/4 cup water
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garlic - fried and ground
1 tsp onions - fried and ground
3 Tbsp yoghurt - beaten
2 tsp rose water
2 tsp garam masala
1/2 tsp nutmeg-cardamom powder
1/2 tsp saffron - soaked in water
Salt to taste
Wheat dough for steamed cooking
Fresh coriander and ginger juliennes - to garnish
This is my daily routine soon after I reach home after a long day at work. And then I fix a quick salad and start the pre-preparations for the next day's breakfast and lunch so that my mornings are not very hectic with a long list of work to do. If I miss doing my pre-preparations, mornings are surely a nightmare.
A working woman's life goes this way. I wait for the weekends for the tidying up and vacuum cleaning and the laundry. And the most exciting part of the weekend is the time to try out new dishes which are shortlisted earlier.
So here I have a traditional meat dish from Pakistan - a real spicy one. This dish is a deeply delicious expression of what can be done with the best aromas from the seasonal spices. It is rich in flavors and spice, rich with aroma and vibrant in color.
The basic Nihaari curries from Pakistan are quite spicy, but here I have reduced the spice content as I am not a big fan of spicy food. And it has a rich aroma with the use of rose water and saffron ,thus categorizing this into a royal side dish.
Saffron helps give the dish a vibrant color and imparts a rich look to it. Enjoy it with Rotis or Naans.
INGREDIENTS:
1 kg meat
2 Tbsp refined oil
3-4 green cardamoms
1 tsp whole cinnamon
2 black cardamoms
2-3 bay leaves
1 tsp turmeric powder
1/4 cup water
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garlic - fried and ground
1 tsp onions - fried and ground
3 Tbsp yoghurt - beaten
2 tsp rose water
2 tsp garam masala
1/2 tsp nutmeg-cardamom powder
1/2 tsp saffron - soaked in water
Salt to taste
Wheat dough for steamed cooking
Fresh coriander and ginger juliennes - to garnish
HOW TO MAKE:
1) Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
2) Add the meat and saute till lightly fried. Add salt and turmeric and mix well. Pour in the water, cover the pan and cook.
3) When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.
4) Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.
Cover and cook for 2-3 minutes.
5) Now transfer the meat in a heavy bottom pan and strain the gravy.
6) Cover the pan and seal it with the wheat dough and cook on slow fire.
7) Once done, garnish with fresh coriander and ginger juliennes and serve.
2) Add the meat and saute till lightly fried. Add salt and turmeric and mix well. Pour in the water, cover the pan and cook.
3) When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.
4) Mix well and add yoghurt, gulab-jal, garam masala, nutmeg and cinnamon powder and saffron.
Cover and cook for 2-3 minutes.
5) Now transfer the meat in a heavy bottom pan and strain the gravy.
6) Cover the pan and seal it with the wheat dough and cook on slow fire.
7) Once done, garnish with fresh coriander and ginger juliennes and serve.
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