MEAT DURBARI RECIPE

• 1 big sized Onion (Pyaj)
• 1 " Ginger (Adrak)
• 2 tblsp chopped Coriander Leaves (Dhania Patta)
• 2 fresh Green chilli (Hari mirch) slit lengthwise into halves
• 3 tblsp Clarified Butter (Ghee)
• 3 - 4 cloves Gralic peeled and coarsely chopped
• 3 tblsp Wine Vinegar
• 175 ml warm Water
• 1 tblsp Tomato (Tamatar) pureeFor paste
• 1 tblsp Sesame seeds (Til)
• 1 kg Leg of Lamb
• 1 tblsp Mustard Seeds (Raai / Raee)
• 1 Bay Leaf (Tej Patta)
• 2 tblsp Poppy seeds (Khuskhus)
• 2 " piece Cinnamon (Tuj/Dalchini)
• 2 - 4 dried Red Chillies
• 4 Cloves (Lavang)
• 10 Black Pepper (Kali Mirch)
• 2 Brown Cardamom (Elaichi Moti)

How to make meat durbari:

· Trim off excess fat from the meat and cut into 2 " cubes.
· Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
· Add the salt to garlic and crush to a smooth pulp.
· Melt the ghee over low flame.
· Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
· Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
· Add the meat and cook in the onion mixture until all sides of meat are brown.
· Add water and bring to a boil. Cover and simmer until the meat is tender.
· Add the puree, green chillies and coriander leaves.
· Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
· Remove the pan from the flame and serve hot.

Dahi Keema Samosa

Ingredients

· 250 gm: Keema
· 250 gm: Refined flour
· 50 gm: Onion
· 10 gm: Ginger-garlic paste
· 4-5 gm: Chopped ginger
· 5 gm: Whole garam masalas
· 1 tbsp: Garam masalas-for taste
· 15-20 gm: Dry fruits
· 1 tbsp: Hung curd

Method

1. Heat oil, add whole garam masala, sliced onions and sauté until they turn a golden brown.
2. Add the ginger-garlic paste. Add the red chilli powder, salt, turmeric, coriander powder, curd to the keema and mix well.
3. Add the marinated keema to the oil and cook well.
4. Add the chopped ginger to the keema. Add the dry fruits.
5. For the Samosa
a. Add salt to refined flour along with oil to make a stiff dough.
b. Portion into small balls. Roll into pancakes.
c. Add the keema to pancake and shape (crescent shaped).
d. Fry till cooked.
6. For the Dip
a. Mix the hung curd, castor sugar, salt, cardamom powder, rose water and mix well.

BADAMI CHICKEN (Chicken with Almonds)

Yield: serves 6

Ingredients:

• 1 lb of boneless, skinless chicken pieces cut into 2 inch pieces
• 4 medium onions, finely chopped
• 1 tbsp finely minced garlic
• ½ tbsp finely minced ginger
• 3 small tomatoes, finely chopped
• 1 cinnamon stick
• 4 black cardamom pods, gently crushed
• 4 cloves
• 1 tsp ground cumin powder
• 2 tsp ground coriander powder
• 1 tsp turmeric
• 1 tsp red chili powder
• 12 almonds, toasted and ground into a fine powder
• ½ cup of oil (vegetable or canola)
• salt and pepper to taste
• 4 tbsp of slivered almonds (garnish)
• 1 cup of cream (light is fine)
• Juice of 1 lime
• Freshly chopped cilantro leaves

Method:

1. Marinate the chicken pieces in the lime juice, salt and pepper. It is easiest to do this in a plastic zip bag; it allows the chicken to be thoroughly and evenly coated in the marinade. For best results, refrigerate overnight or for at least 4 hours.
2. In a large dry skillet on medium heat, gently toast the slivered almonds until fragrant. Stir continuously so as not to burn. 
3. Once they are lightly toasted, remove quickly from the heat and set aside for garnish.Heat 2 tbsp of the oil in the same skillet on medium high heat, add the onions and fry until golden brown. 
4. Then add the ginger and garlic, stir fry for 2-3 minutes. 
5. Next add the cinnamon stick, cardamom pods and cloves. Stir fry for an additional 2-3 minutes and then add the ground almonds and the rest of the spices (ground cumin, ground coriander, turmeric and chili powder). 
6. Add the chicken pieces and fry for 5-6 minutes, add the tomatoes and the cream. 
7. Combine well and bring to a gentle boil, cover and reduce the heat to low. 
8. Simmer gently for 30 minutes. 
9. Garnish with the toasted almonds and cilantro.