Lahori Nalli Ghost
Ingredients:
- 800 gms lamb shank
- 75 ml ghee
- 10 gms salt
- 10 gms green cardamom
- 5 gms black cardamom
- 5 gms black pepper corn
- 5 gms cinnamon stick
- 5 gms mace
- 10 gms cumin seed
- 10 gms fennel seed
- 5 gms bay leaves
- 5 gms nutmeg
- 200 gms onion
- 25 gms ginger
- 25 gms garlic
- 500 ml lamb stock
Method:
Grind all the spices and keep aside.
Heat ghee in a pan. Add whole garam masala and cook till crack, add onions and cook till golden brown, then ginger garlic paste until cooked.
Add lamb shank and sauté for 2 minutes; add lamb stock and cook in slow flame.
Add 30 grams of ground spices. Finish with ginger julienne.
Pindi Channa
Ingredients:
- 300 gms chickpeas
- 20 gms green chilli julienne
- 30 gms ginger julienne
- 50 gms ginger garlic paste
- 60 gms teadust
- 80 gms chopped onion
- 20 gms chopped green chilly
- 80 gms chopped tomatoes
- 30 gms channa masala
- 20 gms coriander powder
- 60 gms green coriander chopped
Method:
Soak the chickpeas then boil them with some water.
Make a muslin cloth pouch with some tea dust, ginger and garlic.
Boil the chickpeas till they are soft and mushy and acquire a black colour.
Remove the tea dust pouch.
Take some oil in a handi (earthenware/metal pot), and add chopped onions.
Sauté it and add chopped green chilli and ginger garlic until sautéed. Add chopped tomatoes, channa masala, coriander, cumin powder and continue to sauté. Add the boiled channa along with the liquid.
Cook further, season and finish with chopped green coriander.
Lawrence Roadwalley
Ingredients:
- 800 gms lamb cubes
- 150 gms onions
- 60 gms garlic chopped
- 80 gms ginger chopped
- 50 gms green chillies chopped
- 40 gms red chillies chopped
- 30 gms salt
- 1000 ml lamb stock
- 10 gms garam masala powder
- 60 gms cashewnut whole
Method:
Cook the mutton with chopped onion, nutmeg powder, chilli paste and jeera powder, garam masala, Kashmiri chilli powder in a handi.
Once cooked, sauté with chopped onion, chopped green chillies and whole cashewnuts.
Murgh Tikka Kandari
Ingredients:
800 gms chicken legs, boneless
60 gms ginger garlic paste
80 gms lemon juice
500 gms pomegranate juice
40 gms Kashmiri red chilies paste
40 gms garam masala
80 gms hung yoghurt
50 gms cheese
80 ml fresh cream
30 gms salt
30 gms green chillies
80 gms coriander leaves
100 ml mustard oil
Method:
Reduce the pomegranate juice in a pan. Finish it with sugar and cook till it gets a glaze.
Marinate the chicken with ginger garlic paste, lemon juice and salt. Make the marinade with curd, Kashmiri chilli paste, garam masala, cheese, mustard oil, chopped coriander, green chilli.
Add the pomegranate reduction and black salt.
Marinate the chicken in this and cook in the tandoor.
Multani Tikkey
Ingredients
800 gms paneer
100 gms gram flour
2 gms ajwain
50 ml mustard oil
30 gms green chillies
80 gms coriander leaves
50 gms mint leaves
20 gms salt
30 gms Kashmiri red chilli paste
50 gms ginger paste
50 gms garlic paste
50 gms cheese
20 gms shahi jeera
20 gms jeera powder
20 gms kasoori methi
100 gms yoghurt
50 gms garam masala
50 ml fresh cream
80 gms green chutney
60 gms chopped spring onions
Method:
Cream the curd and season it with salt, cumin, coriander powder and red chilli powder.
Add chopped green chillies, onion, tomatoes, grated cucumber, and chopped green coriander and mix properly.
Sprinkle roasted cumin and red chilli powder on top and serve.
Plate up Punjab: Smacking treats from the land of celebration!
