Occasions are special and so is the food. For that Sunday grand feast or for celebrating a birthday, food is prepared with love & a few innovations. For those budding Chefs & Food lovers, Academy of Pastry & Culinary Arts (APCA) has come up with some mouth-watering Culinary Cuisines.
From Lamb Donne Biryani to Lamb Tagine (Lebanese Curry) these recipes are the real blockbuster. We meant, greatest of all the time!
Lamb Donne Biryani
By Chef Jagadish Purushothama
Jeera Samba Rice 1 kg
Lamb Curry cut 1.5 kg
Onions (sliced) 500 grms
Tomatoes (sliced) 300 grms
Ginger Garlic Paste 200 grms
Curd 150 grms
Mint Leaves 1 bunch
Coriander leaves 1 bunch
Ghee 200 ml
Oil 100 ml
Bay leaf 2 grms
Cloves 2 grms
Mace 2 grms
Cardamom 2 grms
Star anise 2 grms
Turmeric Powder ½ tspn
Chilli Powder 2 Tblsp
Garam Masala powder 1 Tblsp
Salt to taste
Method of Preparation–
⦁ Soak Jeera samba rice at least 20 minutes prior.
⦁ Make a fine paste of Mint and Coriander half bunch each and remaining half chopped and reserved.
⦁ In a heavy bottom, pan add Oil and Ghee together, once hot add all the whole spices.
⦁ Once whole spices release the aroma add sliced onions and cook until it turns golden brown.
⦁ Add ginger-garlic paste and cook until the raw flavour is gone.
⦁ Add some chopped mint and coriander leaves and fresh green chillies.
⦁ Add Lamb curry cut and cook until the meat is sealed.
⦁ Add Turmeric powder, chilli powder, salt & garam Masala powder and cook for about 15 to 20 minutes.
⦁ Add sliced tomatoes and cook until the tomatoes get completely mushy.
⦁ Add curd and cook until the oil is released at the corners of the pan.
⦁ Add the reserved Mint & Coriander paste and cook for another 15 minutes.
⦁ Add lemon juice and Check for seasoning.
⦁ Add water and bring it to boil. Check the lamb if cooked or need some time.
⦁ Add in the soaked rice and stir well gently.
⦁ Cook until the rice absorbs about 80% of water.
⦁ Switch off the flame, add ghee and chopped coriander and mint on top and cover it with silver foil and cover it with lid.
⦁ Place the cooking pot on the hot grill under medium heat for about 20 to 30 minutes.
⦁ Once done portion it in a serving bowl and serve hot.
Lamb Tagine (Lebanese Curry)
By Chef Jagadish Purushothama
Lamb (curry cut) 1 kg
Garlic (minced) 1 Tblsp
Mint half bunch
Coriander leafs half bunch
Parsley For garnish
Cinnamon Powder 1 tsp
Roasted Cumin Powder 2 tsp
Paprika Powder 2 Tblsp
Bay Leaf 2 no’s
Tomatoes (sliced) 5 no’s
Tomato Paste 1 Tblsp
Oil 50 ml
Ghee 50 ml
Olives Black and Green for garnish
Jalapenos for garnish
salt & sugar to taste
Method of Preparation –
⦁ Heat up the oil in a large frying pan. Add chopped shallots and fry on a low heat until almost translucent, stirring from time to time.
⦁ Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
⦁ Add all the ground spices to the fried shallots and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
⦁ To prevent burning add water and cook until oil releases at the corner of the pan.
⦁ Add Lamb curry cut and sear the meat and cook for about 10 minutes.
⦁ Add chopped tomatoes and cook until mushy.
⦁ Add tomato paste to the pan and stir it into the mixture add sweet potato cubes and salt to the pan.
⦁ Cover the pan with a lid to cook the potato for about 10 minutes.
⦁ Add chopped mint and coriander and cook for another 5 minutes.
⦁ After about 5 minutes of simmering, take the lid off and let the sauce thicken by simmering it slowly, without the lid.
⦁ Once the sauce thickens, taste it and season with some black pepper Salt, and sugar if needed.
⦁ Portion the stew into a Serving bowl top it with a generous amount of Olives. Serve over rice or couscous.