At the risk of being lambasted for my recipe/cooking technique (like I care) - here is my attempt from yesterday. It's not bad for a Scottistani dish by the way.
Basanti
Ingredients :
2 tbsp Vegetable oil
1/4 tsp asafoetida
1 1/2 tsp mix powder
1 1/2 tsp garlic/ginger paste
2 tsp onion/chilli puree
6 tbsp tomato paste
4 ladles base sauce
1 tsp tandoori masala
1 portion of pre-cooked lamb/chicken
1 1/2 tsp methi
1 tsp salt
1 tsp sugar
2 tbsp roughly chopped coriander leaf
1 tbsp Mother's Recipe Mixed Pickle (or similar)
Method :
Heat oil in preferred cooking vessel (not too hot).
Add spice mix and asafoetida and stir for 30 seconds or so
Add garlic/ginger paste and stir for 30 seconds or so
Add onion/chilli paste and stir for a minute
Add tomato paste and Tandoori Masala and cook out for a few minutes, adjusting heat as necessary.
Add salt and sugar and stir in
Add two ladles of base and pre-cooked meat and simmer until reduced by about a third.
Add 1 1/2 tsp of methi leaf and a good tbsp of chopped coriander leaf and stir well
Add another ladle or two of base and pickle and reduce to desired consistency - should be thickish.
Notes :
1/ My ladles are 100ml.
2/ Mix powder is: 2 parts ground cumin
2 parts paprika
2 parts ground fenugreek
1 part ground coriander
1 part Garam Masala.
3/ Onion/Chilli puree is half an onion and two bullet chillies pureed.
4/ I use TRS Tandoori Masala which contains natural food colouring, but add a little red if you like.
5/ My tomato paste is one large tin of blitzed plum tomatoes, with around 75ml water and a large tbsp of tomato puree.
Topic: Lamb Basanti (Read 25408 times)
