Tag: curry

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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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Categories
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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