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Lamb

Nov 292016
 
Lamb Chelo Kebab

Unlocked (2017)

Release : 2017-04-27
Country : Czech Republic,Switzerland,United Kingdom,United States of America
Language : العربية,English,Deutsch
Runtime : 98
Genre : Action,Thriller


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After failing to apprehend the terrorist behind a Paris attack that claimed dozens of lives, CIA agent Alice Racine is forced to live in London as a caseworker. Her mentor unexpectedly calls her back into action when the CIA discovers that another attack is imminent. Alice soon learns that the classified information she’s uncovered has been compromised. Running for her life, she turns to a former soldier to help her prevent a lethal biological attack on the citizens of London.

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Aug 252015
 

Ghost House (2017)

Release : 2017-07-21
Country : United States of America,Thailand
Language : English,ภาษาไทย
Runtime : 92
Genre : Thriller,Horror


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A young couple go on an adventurous vacation to Thailand only to find themselves haunted by a malevolent spirit after naively disrespecting a Ghost House.

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 Posted by on August 25, 2015 at 12:58 AM  Tagged with: ,
Mar 202013
 

Kabargah

As I sit to write this post, I am feeling nostalgic. Kabargah is a dish that features in all our major celebrations and as we have established by now, all our celebrations begin and end with food as the main focus.  More than a couple of decades ago, when Kashmir was still the peaceful paradise, and I was still a child with a bright future and so much potential ( or so my parents thought), major celebrations in Kashmir were celebrated very traditionally.  I would look forward to these celebrations or ‘saal’ as we call them. Saal means an invitation and it also means a celebration.  The Saal is a sight to behold for the serving of the meal is a ceremony by itself.

 Kabargah

Rows of people sit together, a long fabric is spread for the thaal (plates) to be placed on. Imagine it to be a place-mat, only that it is placed on the plush Kashmiri silk/wool carpets and spreads out for a couple of dozen people at one go. A beautiful Tasht – t – Nari  is presented and the guests wash their hands. Are you re- reading this?  Yes the guests are seated when they wash their hands.  You can close that open mouth now! 😉

After the guests have washed their hands, the food is served one dish after the other. The volunteer servers, who are usually close friends and family, bring in food and serve it. One of the dishes served is the Kabargah.

Ribs of young lamb or goat, cooked in milk and spices then fried in ghee (clarified butter). The key is to have them fork tender with the boiling and crispy and juicy with the frying.  It is an art form and here is my recipe.

 

Kashmiri Kabargah – Fried Lamb Ribs

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Kashmiri Kabargah – Fried Lamb Ribs

Ingredients

  • 2 pounds Lamb ribs ( I used a rack of lamb but traditionally only ribs are used)
  • 6 cups water
  • 2 cups milk and 1 Cup water – mixed together
  • 1 tsp garam masala ( Use Zafrani Garam Masala by Shan – it’s the closest thing to my blend)
  • a pinch of asafoetida
  • Salt
  • 1 star anise ( 1 tsp fennel powder – the traditional way)
  • For yogurt batter :
  • 4 Tbs yogurt
  • 1 tsp chilli powder
  • 1/2 tsp garam masala
  • Ghee for frying ( begin with half a cup ghee)
  • Salt.

Instructions

  1. Bring the 6 cups of water to boil and add in the ribs. Continue to boil until the brownish riffraff floats to the top.
  2. Remove this riffraff with a spoon and throw it away. Continue until you don’t see it floating to the top anymore.
  3. Now drain the water and wash the meat under a spray of water.
  4. Bring the milk and water mix to a boil.
  5. Add in the meat , salt, asafoetida, the garam masala and the star anise or the fennel powder and cook on slow heat until the meat is fork tender.
  6. The timing for this will depend on the quality of meat.
  7. The better quality ribs will be done before the milk evaporates and for others you may need to cook almost until the milk evaporates and then some more.
  8. Once the meat is tender, remove from the milk, and let drain on a wire rack.
  9. Mix the yogurt with a little salt, chilli powder and garam masala. dip the boiled ribs in this mix. Keep on a wire rack for a few minutes.
  10. Heat up some ghee in a pan and fry the ribs, a few at a time. Ensuring you don’t overcrowd the pan.
  11. When they are nice and golden crisp , you know they are ready.

Notes

If you are pressed for time, you may first pressure cook the ribs for a few minutes and then cook them in milk and spice.

If your butcher refuses to hand over just the ribs, go ahead and make this with chops.

3.1

http://dev.spiceroots.com/kashmiri-kabargah-fried-lamb-ribs/

 

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Sep 282012
 

This is not a chili. This is not even a dalcha. It is kind of somewhere in between. But is it good? Yes! For today’s 38 Power food’s blog group the star ingredient was apricots.So I first thought of making a Dalcha. Dalcha is a lamb and lentil stew to which a souring agent like tamarind or lemon is added. But the lentil of choice in the dalcha is Channa dal.  Since Channa Dal takes a long time to cook and simmering dalcha for a long time was not on the cards,  I decided to make a chili. But chili takes a long while too and wouldn’t use apricots effectively.

So I looked deep into the refrigerator and found a bowl of cooked moong beans.  Smiling a wide smile, I knew it would go well with lamb and also apricots. And this dalchili was born. Ok Let’s just say it is a Lamb Apricot Stew – Indian Inspired.

I was born in Kashmir and apricots are a part of  who we are. We eat a lot of apricots.  When they are still green and unripe, girls love to eat them as a chutney or just as a tart tangy snack.  When they ripen they are eaten in chutneys, jams , ice creams and simply popped into the mouth for that exquisite sensuous flavor.  And when winter comes along, we have containers full of dried apricots. To munch on as dried fruit or to use in Biryanis, with lamb dishes or make a chutney. And when the girls grow up and move to a different country they think of ways to incorporate a little of childhood into their food, every now and then. Especially when she is cooking as part of the power food blog group.

38 Power Foods blog group  focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all  come up with recipes, stories, articles to encourage eating nourishing food.

Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Casey at My Sweet and Savory;

Alanna at Kitchen Parade Veggieventure;  Minnie at TheLady8Home

These amazing women have been powering through the power foods week after week and I always look forward to their posts. I learn a lot from them and have learned a lot about my food on this journey.

Lamb Apricot Chilli

Ingredients

  • 1/2 C thinly sliced lean lamb steak
  • 1 C cooked moong beans
  • 1 tsp chilli powder
  • 1/2 tsp garam masala blend
  • 1/4 tsp turmeric
  • salt to taste
  • 1 tsp oil
  • 1/4 cup dried apricots soaked in hot water for about half an hour
  • 1/2 tsp ginger garlic paste
  • 1/2 C water

Instructions

  1. Heat a cast iron pan and add the oil
  2. Add the lamb and cook it for a few minutes
  3. Add in the salt.
  4. As soon as you add the salt, the lamb with release some water.
  5. Cook on medium heat until the water evaporates
  6. Now add the ginger garlic paste, and cook until fragrant
  7. Add all the spices and mix.
  8. Add the water and cook it for a few minutes.
  9. Add the moong and the apricots and cook for 5- 7 minutes, until apricots are tender and the dish has a chili like consistency.
  10. Eat with a whole wheat roti/bread or add some sliced raw onions on top and dig in.

Notes

The Dried apricots used in this recipe are tart ones. It lends a tart & sweet flavor. The apricots I used are dried with their stone in and have a brownish color. You can source them in Indian / Mediterranean stores.
Alternately, if you use the dried apricots usually available in the stores, you may need to add some lemon juice to bring out the slightly tart flavor that the sun dried apricots have.

3.1

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 Posted by on September 28, 2012 at 2:17 PM  Tagged with:
Jul 272012
 

 

It’s Friday and we are on another episode of our 38 Power Foods Blog group.

38 Power Foods blog group  focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all  come up with recipes, stories, articles to encourage eating nourishing food.

Who is we all ? The following wonderful people who make nourishing food and talk about it on their blogs. Do check what they have come up with this week. Also, If you are a blogger and  love the idea of being part of the 38 power foods, we would love to have you join us.   Contact: Mireya(at)myhealthyeatinghabits.com for details.

Jill and Margo at Saucy Cooks;

Jeanette at jeanetteshealthyliving ;

Martha at Simply Nourished Living ;

Mireya at Myhealthyeatinghabits ;

Alyce at More time at the table ;

Sarah at everything in the kitchen sink;

Casey at BookCase foodie

Bambi at adobodownunder

 

 

What can I say about this vegetable.  We had a hate love relationship.  I loved how cute they looked, but when I got some for cooking , thinking they were just small cabbages, I was in shock.  Lets just say they shocked me with their smell.

But I was not to give up on them so easy, because they look adorable and I am such a softie when a veggie looks so adorable. I discovered that I enjoyed them best when they were oven roasted, with a touch of balsamic and some himalayan salt.  Delicious! Here is a very healthy salad I love making – Brussels Sprouts and Sprouted Moong Salad

 

 

 

Brussels Sprouts and sprouted Moong Salad

Ingredients

  • 1/2 C sprouted moong
  • 1/4 C stewing lamb pieces – precooked ( I like them lightly boiled but you can roast or stir fry as well)
  • 1/2 C Brussels sprouts halved
  • a dash of balsamic vinegar ( I used a Tsp.. you can use more or less)
  • a pinch of Himalayan rock salt. ( use any salt. I had some so used it)
  • 1/2 tsp oil + 1/2 tsp oil
  • 1 tsp fresh mint chopped
  • 1/4 tsp black pepper crushed
  • 1/2 tsp of chopped thai green chilies
  • 1/2 C of spring onions chopped

Instructions

  1. Pre-heat oven to 400 *F
  2. Place the brussels sprouts in a single layer on a baking sheet. Drizzle 1/2 tsp oil and vinegar over the sprouts and gently toss to coat. Sprinkle some salt and mix it in as well.
  3. Roast for 20 minutes turning once. They would be done when they are nicely browned.
  4. In a pan, add the other 1/2 tsp oil and saute the green onions, add the precooked lamb,the pepper and cook until the onions get a shine on them and wilt just slightly.
  5. Now add in the brussels sprouts from the oven, and mix and add the pepper.
  6. Just before serving add the moong beans, fresh mint and adjust seasonings.
3.1

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May 202010
 
Kashmiri Roganjosh

Cool Hand Luke (1967)

Release : 1967-06-22
Country : United States of America
Language : English
Runtime : 126
Genre : Crime,Drama


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