Tabakh Naat

Credits:
unp.me
kashmirifoods.com

Ingredients:

 1kg lamb mutton (rib pieces).

½ table spoon haldi powder (turmeric powder).

1 table spoon saunf powder (fennel powder).

1 table spoon salt.

1 table spoon zeera powder (cumin powder).

¼ tea spoon hing (asafetida).

2 half crushed moti elaichi (black cardamom).

2 crushed elaichi (cardamom).

2 tej patta (bay leaves).

2 half crushed laung (cloves).

1 glass milk.

3 ladles pure ghee.

1’x1’white malmal cloth (very thin cotton cloth).

Method:

Wash the mutton, put it in a big patila along with one glass of water.

Wash the malmal cloth so as to remove starch and dirt if any.

Put haldi, saunf, salt, zeera powder, hing, crushed moti elaichi, laung and elaichi in the cloth and make a knot in such a way so that all the ingredients lie inside it and soak it in the patila.

Cover and start boiling it on a full flame and add tej patta also.

After 5 minutes add one glass of milk and boil till it is tender and  all the liquid disappears.

Remove the patila  and put a frying pan on the medium flame.

Add three ladles of pure ghee in pan and start frying the pieces (three-four at a time) till the colour changes brown.

Tabakh naat is ready, serve it hot.

PUNJABI MASALA CHOP RECIPE - Punjabi

Credits: indianfoodforever
img credits: simplyspicy.blogspot

Ingredients:

3 in piece of fresh ginger peeled and coarsely chopped
3 tbsp peeled and coarsely chopped garlic
6-8 lamb chops from the ribs, remove all extra fat 
8 fl oz grated or finely chopped tomatoes 
2 medium sized onions very finely chopped 
1 tbsp cayenne 
12 fl oz Greek yogurt beaten 
1 1/2 tsp salt 1 tsp ground roasted cumin seeds 
1-2 tsp Punjabi garam masala 
3 tbsp lemon juice 
2-3 tbsp chopped fresh green coriander

Methods:

Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste.

Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan.

Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked.

Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick.

Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over masala chops and serve.

Watch & Learn: