Share
Although we often use the term "Indian cuisine" in our conversations, the interesting bit is that there may be nothing like it. Why is that, you ask? Because of the huge diversity in terms of cultures in each region, a special cuisine finds a place in the local homes. This constitutes the heart of Indian cuisine. Be it Hyderabadi chicken biryani, Maharashtrian sukka meat, or Mughlai chicken korma, all of them are integral parts of Indian cuisine.
The Amritsari cuisine is known for being wholesome and full of rich flavours. While the land of kulchas is popularly known for its stuffed flatbread varieties, the meaty dishes are no less impressive. Take this tawa lamb dish, for instance. Tender pieces of meat, tossed with lots of dried red chillies and an ample amount of masalas, are cooked on a tawa, which lends them a hearty flavour. This Amritsari tawa meat recipe is by Charcha Gully, a desi cloud kitchen in Delhi that makes desi cooking pretty easy.
Source: Amritsari Tawa Meat/Charcha Gully
• Blend the onions and tomatoes separately and add them to a pan with pre-heated refined oil.
• Add all the dry masalas and whole spices and cook.
• Cook till the oil leaves the masala.
• Add the lamb botis and cover the pan. Cook on low heat for 25–30 minutes.
• Cook till the gravy becomes thick.
• Add the cumin seeds, fenugreek, dry mango, and dry ginger masala, and let it simmer.
• Garnish with chopped onions, coriander leaves, and finely chopped ginger.
