Recipes from Kashmir, Pakistan
Travel by Stove
Travel by Stove
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1965 and one
  • 1 tbsp whole fennel seeds, freshly ground
  • 3 1/4 cups plain yogurt
  • 6 tbsp vegetable oil
  • 1 3/4 inch stick of cinnamon
  • 1/2 tsp whole cloves
  • 2 1/2 tsp salt
  • 1 pinch asafetida
  • 3 lb lamb, cubed
  • 4 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp dried ginger
  • 3 2/3 cups water or beef broth
  • 1/4 tsp garam masala
  • 2 tbsp oil
  • 1 lb mutton, minced
  • 1/2 cup dahl
  • 2 inch piece ginger, chopped
  • 1 tbsp coriander
  • 1 tbsp paprika
  • 1 tbsp garam masala
  • 2 cups rice, soaked for 20 minutes 1 tsp saffron, soaked in 1 cup warm water
  • 1 cup milk
  • 1 tsp salt
  • 1 cup pine nuts, toasted
  • 6 cups all-purpose flour
  • 2 cups whole milk
  • 1 egg 1/2 tsp baking powder
  • 2 tsp granulated sugar
  • Oil
  • 1 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup cashews
  • 1/4 cup almonds
  • 1 cup maraschino cherries, drained

Instructions

Comments

Log in or Register to write a comment.