1. Trim fat from chops; melt butter or margarine in large, heavy skillet with tight-fitting cover; brown chops on both sides; remove.
2. Saute onion until tender in remaining fat in pan; stir in rice, grapes, apricots, peanuts, salt, ginger, cloves, pepper, ..
1 To make chilli oil : Heat 1 cup refined oil till smoking. Take off heat. Wait 5 sees and then add 2 tbsp chilli powder. It will sizzle. Cover and let cool. Strain into a clean botttle. Refrigerated, it will keep for 4-6 months. Outside, for at least 6-8 ..
Wash the 4 dhals.
Place in a pan and cover with water.
Bring to boil over high heat and simmer for twenty minutes.
Meanwhile, saute the meat in oil until browned.
Drain.
Add to the dhal mixture with all the vegetables, garlic and spices.
Cook together until ..
1 Grind the raw papaya. Grind the ginger and garlic together. The lamb chops should be cleaned of all fat and sinews. Rub in salt and lime juice. Next, rub well the raw papaya paste. Keep aside.
2 In the meantime, hang the curd tied in a muslin to drain whey. ..
Gosht Nihari, a gift of Awadhs to Delhi cuisine. A hearty meal is the gosht nihari, a fantastic blend of meat with aromatic spices. There are other Pakistani versions which are equally succulent. Also the nihari was traditionally made with beef, and the bones ..
This spicy Hyderabadi delight is sure a great way to pamper your taste buds. The Patthar ka gosht was an integral part of the Hyderabadi cuisine in the days of royalty and continues to hold pride of place. Cook this delicious meal all for yourself and enjoy ..
