Category: Non-Vegetarian

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Continental Cooking Lamb Non-Vegetarian

Lamb Chops

Lamb chops as served

This winter I had gone to Andhra Pradesh with my family, visiting one of my father’s very dear friend. While there, M***** Uncle (my father’s friend, our gracious host), served up a delicious barbecue almost every evening! While it was hard to choose a favourite, one of the dishes I really enjoyed was his preparation of lamb chops. With a little to and fro on the phone, recipes and techniques were discussed and I finally felt confident enough to try it out myself. Am sharing his simple but amazing recipe here, hope you enjoy it as much as we did! 🙂

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Indian Cooking Lamb Non-Vegetarian Roasts

Sikandari Raan

Sikandari raan straight out of the oven

Today I’m going to cook Sikandari Raan. For those who don’t know, “Sikandar” is the Indian name for Alexander the Great (of Macedonia) and “Raan” is the Hindustani/ Urdu word for the whole leg of a goat or lamb.

The name comes from the historical association of this dish with the invading armies of Alexander. As those who have studied history would know, that even after the departure of Alexander from India, Indo-Greek kingdoms persisted in Northern India for several centuries and there was a rich cultural exchange between these two civilizations.

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Curries Indian Cooking Lamb Non-Vegetarian

Meat Nihari

Mutton Nihari and Plum cake for Christmas

This Christmas, while my 9 year old sister was baking a traditional plum cake (ably assisted by our mother 😉 ), I thought I’d cook something not so traditional for the main course – Meat Nihari!

Slow cooking on coals

Nihari used to be slow-cooked overnight in large pots in order to be given to labourers working on imperial construction projects. It is a dish rich in calories, to provide those engaged in hard manual labour energy through the day. Nihari was served free to imperial labourers.

When classically prepared, Nihari used to take approximately 6-8 hours just to stew, not to mention preparation time. Thankfully, with the help of modern technology and methods, it is much easier achieve the same result in less time.

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Curries Indian Cooking Lamb Non-Vegetarian

Mutton Keema

Keema (or kheema) is a dish from the Indian subcontinent associated with the Mughals. It was usually served at special occasions at Royal events. Keema is commonly served as a main dish, accompanied by pav buns or naan.

Keema served with a garnish of coriander leaves
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Mexican Cooking Non-Vegetarian Poultry

Chicken Tacos

Chicken tacos

Some days back I decided that to make something different from the usual Indian food we have at home. Prior to COVID-19, we would have just ordered out takeaway from one of the popular places. Now, it was an opportunity for me to try cooking something different. The taco shells were ready made ones (out of a packet), the rest I put together myself.

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Curries Indian Cooking Lamb Non-Vegetarian

Rajasthani Laal Maas

Laal Maas (also spelt maans) is a quintessential Rajasthani dish, it literally translates to “red meat”, in reference to the red colour of this curry.

Originating in the kitchens of Rajasthan, India and traditionally made using wild game like boar or deer, it has now been adapted to goat or spring lamb. In Rajasthan it is cooked using mathania chillis, which give it the bold red colour that is the signature of this dish and enjoyed with wheat or bajra (millet) chapatis.

Rajasthani cuisine wouldn’t be half as glorious if Laal Maas wasn’t an integral part of it’s vast repertoire.

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Curries Indian Cooking Non-Vegetarian Poultry

Chicken Chettinad

The Chettiars of Tamil Nadu have a rich history and culture, as well as a unique cuisine all their own. Last weekend, I tried my hand at cooking one of the iconic dishes originating from the region – Chicken Chettinad. A fiery curry, it is traditionally served with appam or plain rice.

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