Keema Aloo Anda
Assemble all the ingredients and equipment before you begin. You need a large non-stick sauté or frying pan with a lid.
Lightly crush the green and black cardamom pods to release the seeds. Cut the green chillies in half lengthways, but do not remove the stalks.
Heat the vegetable oil over a medium-high heat in the pan. Add the green and black cardamom pods and their seeds, the cumin, cinnamon, peppercorns and the bay leaves, and stir until the spices crackle. Add ginger, onions and saute for 10-15 minutes to reach a light brown colour. Add the onion paste and cook for further 5-7 minutes.
Add the lamb, season with salt and stir to break up the meat and incorporate the onion paste and spices. Add the ground coriander, chilli powder, garam masala and turmeric, and stir for 30 seconds to incorporate and cook the spices. Watch closely and stir constantly so none of the ingredients catch and burn.
Add the green chillies and 100ml of the water, scraping the bottom of the pan and stirring to incorporate any of the caramelised bits on the bottom of the pan. Spread the mixture out in a thin layer with the back of your spatula and leave it to cook until it is slightly caramelised – like a thin crust. Add 250ml of the water and again stir to incorporate the caramelised bits, then leave until the water evaporates.
When the meat is cooked through, stir in the remaining 50ml of water. Cover the pan and leave the mixture to gently bubble for about 5 minutes.
Meanwhile, rinse the coriander and mint leaves. Set aside a few coriander leaves for a garnish, then finely chop all the remaining leaves. Squeeze 1 tablespoon of lemon juice.
Stir the chopped mint and coriander leaves and lemon juice into the lamb mixture and adjust the seasoning with salt, if necessary. Garnish with Ginger julienne, coriander leaves & sprinkle Keema garam masala to serve.
Keema Garam Masala (Makes 2 tbsp)
Toast all these spices together in a pan and tip them in spice grinder. Make a fine powder. Keep it in an air tight container and use within 2 weeks.
Lachha Paratha dough
Firstly, in a large mixing bowl, take maida and wheat flour. Additionally, add salt, sugar, baking soda and a tsp of oil. Furthermore, crumble well with your hands, now add milk and start to knead, add water as required and knead to smooth and soft dough. Cover with moist cloth and rest for 30 minutes.
Lachha Paratha recipe
Firstly, pinch a large sized ball dough, roll and flatten it. Also dust with some wheat flour. Furthermore, roll it into a thin circle as of chapathi. Roll as thin as possible. Grease the chapathi with oil and sprinkle wheat flour over it.
Now start creating pleats by folding with the help of fingers. Stretch the pleated dough as much as possible. Begin to roll the pleated dough like a swiss roll. Furthermore, secure the end by pressing gently. Take the rolled ball and dust with some wheat flour and start rolling to a thin circle. Take chapathi tawa and place the rolled paratha. After a minuter flip off and cook the other side. Once the golden brown spots start appearing on both sides grease with oil. Furthermore, flip and roast both sides, then crush the paratha to form layers. Finally, serve roti immediately with curry of your choice.
Keema Aloo Anda
Assemble all the ingredients and equipment before you begin. You need a large non-stick sauté or frying pan with a lid.
Lightly crush the green and black cardamom pods to release the seeds. Cut the green chillies in half lengthways, but do not remove the stalks.
Heat the vegetable oil over a medium-high heat in the pan. Add the green and black cardamom pods and their seeds, the cumin, cinnamon, peppercorns and the bay leaves, and stir until the spices crackle. Add ginger, onions and saute for 10-15 minutes to reach a light brown colour. Add the onion paste and cook for further 5-7 minutes.
Add the lamb, season with salt and stir to break up the meat and incorporate the onion paste and spices. Add the ground coriander, chilli powder, garam masala and turmeric, and stir for 30 seconds to incorporate and cook the spices. Watch closely and stir constantly so none of the ingredients catch and burn.
Add the green chillies and 100ml of the water, scraping the bottom of the pan and stirring to incorporate any of the caramelised bits on the bottom of the pan. Spread the mixture out in a thin layer with the back of your spatula and leave it to cook until it is slightly caramelised – like a thin crust. Add 250ml of the water and again stir to incorporate the caramelised bits, then leave until the water evaporates.
When the meat is cooked through, stir in the remaining 50ml of water. Cover the pan and leave the mixture to gently bubble for about 5 minutes.
Meanwhile, rinse the coriander and mint leaves. Set aside a few coriander leaves for a garnish, then finely chop all the remaining leaves. Squeeze 1 tablespoon of lemon juice.
Stir the chopped mint and coriander leaves and lemon juice into the lamb mixture and adjust the seasoning with salt, if necessary. Garnish with Ginger julienne, coriander leaves & sprinkle Keema garam masala to serve.
Keema Garam Masala (Makes 2 tbsp)
Toast all these spices together in a pan and tip them in spice grinder. Make a fine powder. Keep it in an air tight container and use within 2 weeks.
Lachha Paratha dough
Firstly, in a large mixing bowl, take maida and wheat flour. Additionally, add salt, sugar, baking soda and a tsp of oil. Furthermore, crumble well with your hands, now add milk and start to knead, add water as required and knead to smooth and soft dough. Cover with moist cloth and rest for 30 minutes.
Lachha Paratha recipe
Firstly, pinch a large sized ball dough, roll and flatten it. Also dust with some wheat flour. Furthermore, roll it into a thin circle as of chapathi. Roll as thin as possible. Grease the chapathi with oil and sprinkle wheat flour over it.
Now start creating pleats by folding with the help of fingers. Stretch the pleated dough as much as possible. Begin to roll the pleated dough like a swiss roll. Furthermore, secure the end by pressing gently. Take the rolled ball and dust with some wheat flour and start rolling to a thin circle. Take chapathi tawa and place the rolled paratha. After a minuter flip off and cook the other side. Once the golden brown spots start appearing on both sides grease with oil. Furthermore, flip and roast both sides, then crush the paratha to form layers. Finally, serve roti immediately with curry of your choice.
