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Post by Deleted on Aug 31, 2010 4:28:07 GMT -5
This one is a simple yet filling and tasty stuff.
This is what you will need;
1/2 kilo lamb, cubed
Salt according to taste
1/4 tsp Turmeric powder
1/2 tsp chilli powder
1 medium onion chopped
1 cup chana Dal(Bengal Gram) pre-soaked for at least 4 hours.
1/4 tsp ginger paste
1 Bay leaf
3 one inch sticks of cinnamon
4 Green Cardamom
4 Cloves
3 tbs vegetable oil
How we do it:
Heat oil and when hot add Bay leaves, Cinnamon, Green Cardamoms and Cloves in this order. When the Green Cardamoms begin to turn brown, add the onion, fry the onion in oil till it starts to turn brown.Add the spices and meat and let the water dry.Then add the pre-soaked dal and 2 glasses of water.Cover and leave on low heat to tenderize.When both meat and dal have softened add ginger & simmer covered for a while on low flame
Garnish with fresh corriander leaves and chopped green chilli( optional).
Add a spoonful or two of Ghee. Serve with a dash of lemon. Its ok with both rotis and rice
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Date Joined: Jun 9, 2010 13:00:46 GMT -5
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Post by kerouac2 on Aug 31, 2010 9:45:47 GMT -5
So this is dal + meat, just like Singaporean chicken rice is chicken + rice. I will have to live in Asia some day to get used to Asian English.  |
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rattler
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Post by rattler on Aug 31, 2010 11:13:47 GMT -5
sounds delicious, gone to my "to try" recepie collection... Rattler This one is a simple yet filling and tasty stuff. This is what you will need; 1/2 kilo lamb, cubed Salt according to taste 1/4 tsp Turmeric powder 1/2 tsp chilli powder 1 medium onion chopped 1 cup chana Dal(Bengal Gram) pre-soaked for at least 4 hours. 1/4 tsp ginger paste 1 Bay leaf 3 one inch sticks of cinnamon 4 Green Cardamom 4 Cloves 3 tbs vegetable oil How we do it: Heat oil and when hot add Bay leaves, Cinnamon, Green Cardamoms and Cloves in this order. When the Green Cardamoms begin to turn brown, add the onion, fry the onion in oil till it starts to turn brown.Add the spices and meat and let the water dry.Then add the pre-soaked dal and 2 glasses of water.Cover and leave on low heat to tenderize.When both meat and dal have softened add ginger & simmer covered for a while on low flame Garnish with fresh corriander leaves and chopped green chilli( optional). Add a spoonful or two of Ghee. Serve with a dash of lemon. Its ok with both rotis and rice |
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Date Joined: Jun 7, 2010 10:10:35 GMT -5
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Post by deyana on Aug 31, 2010 11:14:30 GMT -5
I must admit I have never had dal meat before. The two just are usually not put together in one pot. But I like that recipe, jyoti, I bet it tastes really good.
Would this be a popular dish in the South of India?
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Post by Deleted on Aug 31, 2010 20:33:47 GMT -5
I must admit I have never had dal meat before. The two just are usually not put together in one pot. But I like that recipe, jyoti, I bet it tastes really good. Would this be a popular dish in the South of India? No dear Friend, this one is a typical Muslim dish mostly cooked in the east-central India. You can also add potatoes to it and that makes it more filling. |
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Date Joined: Jun 9, 2010 13:00:46 GMT -5
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Post by kerouac2 on Sept 1, 2010 4:04:13 GMT -5
I was surprised the first time I saw Pakistanis cooking potatoes and rice together.
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Date Joined: Jun 7, 2010 10:10:35 GMT -5
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Post by deyana on Sept 1, 2010 8:39:03 GMT -5
jyoti, it's a Muslim dish? No wonder I have never heard of it.
Potatoes and rice....hmm, that's quite an odd combination. I wonder if it tastes good? What would go with that, meat wise?
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Post by Deleted on Sept 5, 2010 11:20:41 GMT -5
jyoti: Lamb or Goat ?
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Date Joined: Jun 7, 2010 10:10:35 GMT -5
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Post by deyana on Sept 5, 2010 12:46:33 GMT -5
I really like both lamb and goat meat. I'd choose it over beef or other meats any time.
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Post by Deleted on Sept 6, 2010 2:29:27 GMT -5
As you know goat meat is the most common red meat here we use that. I have eaten this made with the meat of the gram fed lamb that is sold at New Market in Kolkata(off course you know that) and it tasted pretty good. |
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Post by Deleted on Sept 6, 2010 3:39:36 GMT -5
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Post by Deleted on Sept 6, 2010 7:49:06 GMT -5
Goat has distinct flavor than lamb. When I was in the cribbean island, goat curry was delicious. On as to make an effort to get it in US. One has to schlep over to ethnic meat markets. Even the hugh Whole Foods does not carry it  |
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Post by Deleted on Sept 6, 2010 12:59:09 GMT -5
Thought US was heaven you can get what ever you want nycank
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Post by Deleted on Sept 6, 2010 21:57:53 GMT -5
Between the USDA and the various farm and produce lobbies, you cannot bring/import so many no pasteurized cheeses, certain cured meats, fruits etc.
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Post by Deleted on Sept 7, 2010 7:44:05 GMT -5
Thought US was heaven you can get what ever you want nycank  Not !!!!! |
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