Sep 15, 2010 09:35 AM
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Lamb Chilli Fry
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Lamb Chilli Fry
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Lamb Chilli Fry
During the Vedic period (1500-500 BC), the priestly castes sacrificed animals to appease and gain boons from the gods, after which the flesh was consumed. In the Atharvaveda, beef-eating was prohibited as it was likened to committing a sin against one's ancestors.
Muslim infiltration into the subcontinent caused a gastronomic revolution. In fact, it created a marriage between the non-vegetarian fare of the Middle East and the rich gravies that were indigenous to India, creating what is known as Mughlai cuisine. Spices were added to cream and butter, rice was cooked with meat, and dishes were garnished with almonds, pistachios, cashews and raisins. India was also introduced to kebabs and pilafs (or pulaos). There was a variety of sweetmeats; the idea of ending the meal with a dessert being of Arabic origin. Most of these sweets were made of almonds, rice, wheat flour or coconut, sweetened with sugar and scented with rose-water. Today’s special:
Lamb Chilli Fry
Ingredients:
1 lb. lamb
4 medium sized tomatoes, chopped
4 onions
12 green chillies
4 flakes garlic
1" ginger
1 tsp cumin seeds
A small bunch of Cilantro (Corinader leaves)
Salt to taste
Cooking oil
Method:
Cut the meat into small cubes. Slice the onions.
Grind together the green chillies, garlic, ginger, cumin seeds and the cilantro.
Heat some oil and fry the sliced onions till well browned.
Add the ground masala and saute over high fire.
When oil begins to separate, add the meat and salt to taste.
When the meat starts to become tender, add the chopped tomatoes
and some water. Simmer the curry for 10 minutes. Bring it to boil.
Serve hot!
