Recipes: A taste of Kashmir

Nadroo kebab

Ingredients

• Lotus stems – 1 kg
• Potatoes (boiled) – 500 gm
• Ginger – 50 gm
• Garlic – 15 gm
• Chopped green chillies -2
• Oil – 100 ml
• Shahi jeera – 1 tsp
• Ver masala – 100 gm
• Cumin powder – 1 tsp
• Corn flour – 500 gm
• Desi ghee – 200 ml

Method

1. Boil lotus stems in milk or water, and chop (or mince) and keep aside.
2. In a bowl add the boiled lotus stem, boiled grated potatoes, chopped ginger, garlic, chopped green chillies, shahi jeera, ver masala, cumin powder, corn flour, salt and mix well.
3. Shape in tikkis and shallow fry in desi ghee.
4. Serve with walnut chutney.

Rogan Josh

Ingredients

• Lamb shanks – 1.6 kg
• Mace – 1 tsp
• Cloves – 3-4
• Cinnamon – 1 tsp
• Bay leaf -- 1
• Pepper corn – ½ tsp
• Sliced onion – 1 kg
• Garlic paste – 4 tsp
• Ginger paste – 2 tsp
• Fennel powder – 50 gm
• Deghi mirch – 50 gm
• Hing – ½ tsp
• Ginger powder – 1 tsp
• Tomato paste – 100 gm
• Yoghurt – 100 gm
• Salt – to taste
• Mustard oil – 100 ml

Method

• Make a simple stock by boiling the lamb bones.
• Fry the sliced onions until golden brown and puree with minimal water.
• Marinate the lamb shanks with yoghurt, 1/3 chilli powder and 1/2 of the ginger and garlic paste.
• Temper the mustard oil, add the dry spices, remaining ginger and garlic and sauté, add the red chilly powder.
• Add the marinated lamb and saute for 20 mins continuously.
• Add the onion and tomato paste.
• Add the lamb stock and dry powdered spices mixed with water and simmer for 2 hours.
• Finish with saffron water