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Foodrhythms

About Recipe

The best thing about having friends from different regions of the world is that you do not need to rely on Google or random cookbooks especially if you are interested in learning and cooking traditional dishes. It’s not just about the recipe of a traditional dish, for me….the history is as important as the dish itself. Understanding the reasoning behind a dish, the culture, the practices, the importance of ingredients that go into the dish, the way it is consumed; all of this is what completes the experience of cooking a traditional dish for me.

Ingredients

mutton (with bones)

cinnamon stick

green cardamom

black cardamom

cumin/jeera

asafoetida/hing/perinkaayam

mustard oil

turmeric powder

kashmiri chilli powder (adjust to heat preferences)

red chilli powder (adjust to heat preferences)

dry ginger/saunth powder

fennel/saunf/perinjeera powder

shallots/small onion, grind to a paste without water

curd

Salt

caraway seeds/shahi jeera

See Recipe Procedure

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