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CHEF'S CORNER

In a curry

Irshad Ahmed Qureshi is the Master Chef at Baluchi, The Lalit. He has brought his expertise to the kitchen for over 30 years.

You could say this dish is like a roganjosh, but not quite. The gravy is well cooked and very fine. It is cooked in a traditional Lucknowi style and is very smooth and flavourful.

In a Delhi meat preparation you will see the onion, tomato and whole spice but a Lucknowi curry is more fine. The juice of the meat gives it its distinct taste. Lamb shanks are best for this preparation.

1 tbsp dhaniya powder

1 tbsp mirch powder

1 tsp garam masala

60 gms hung yoghurt

80 gms brown onion paste

30 gms ginger garlic paste

50 gms oil

10 gms cream

1/2 tsp javitri and elaichi powders

Heat ghee in a handi. Add in the meat along with ginger garlic paste and salt.

Add dhaniya powder, the hung yoghurt and brown onion paste. Mix well and cook for some time.

After it is well cooked, add javitri and elaichi powders, garam masala and saffron.

Serve hot.

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