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Lamb Shorba

1 medium onion, chopped
1 large clove garlic, chopped
dried red pepper flakes to taste.
3/4 pound lamb or goat shoulder, trimmed of as much fat as possible and cut into small (1/2-inch) cubes
2 fresh tomatoes, skinned, seeded
1 can 12 oz. garbanzo beans
2 cups water or more if you like
1/2 cup yogurt
1 teaspoon cumin
1/2 teaspoon dry mint
1/2 teaspoon cinnamon
1 cardamom
1/2 teaspoon salt

Heat the oil in a pot and fry the onions for a few seconds. Add the crushed garlic, chili flakes and lamb. Fry again for a few seconds. Add spices and saut for few more moments. Add all ingredients except the yogurt. Simmer till the lamb is very well done and has absorbed all the flavors. before serving bring the heat to low add yogurt and serve hot.

Indian Tomato Soup

Tomatoes (medium size) 8
Water 3-1/2 cups
Butter 1/2 tbsp.
Black pepper powder 1/4 tsp.
Red chilli powder 1/4 tsp.
Bay leaf and cumin powder 1/2 tsp.
Ginger-garlic paste 1/4 tsp.
Salt to taste
Cream for garnishing 2 tbsp.

Put the tomatoes in a saucepan with water. Bring to a boil, reduce heat and cook until tomatoes become tender. You can also pressure cook it.Make tomato puree in an electric blender. Add water and strain it to remove the seeds and tomato skin. Heat butter in a pan. Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic paste and salt. Add tomato puree, bring to boil and cook for 5 minutes on medium heat. Serve hot. Garnish it with cream separately in each bow

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