Punjabi cuisine is famous for its rich spices and has its own definition of taste! We dwell into a light and fun tête-à-tête with ‘Jyot’ otherwise known as Chef Jyot Sign Rana, you’ll remember him for the yum food he cooked at The Dhaba-Claridges Hotel.
He laughs his heart out at every question asked and makes the conversation as pleasurable as his food, we managed to get his secret recipe of the famous Balti Meat. Try it at home, especially when there is a gathering of meat lovers this Diwali season!
Lamb (boti and nalli) 4 kgs
Oil 1 l
Bay leaf 5
Cinnamon stick 4
Big cardamom(black elaichi) 6
Small cardamom (green elaichi) 10
Fried onion paste 500 gms
Kashmiri chilipowder 5 tbsp
Ginger garlic paste 9 tbsp
Tomato puree 500 gms
Curd 200 gms
Cumin powder 4 tbsp
Coriander powder 4 tbsp
Garam masala 1.5 tbsp
Lamb stock in place of water
Salt to taste
- For the lamb stock: Bring the lamb bones to a boil with whole spices in five to six litres of water for three hours (approximately). When the water reduces to one to two and thickens, it is ready.
- Heat oil and add bay leaves, all the cardamom and cloves.
- Next add lamb, salt, Kashmiri chilli powder and ginger garlic paste, cook for five to ten minutes.
- Add curd, powdered spices and fried onion paste and cook for 15 minutes.
- Add the prepared lamb stock and cover with a lid until the meat is cooked through and tender.
- Add tomato puree and cook until the oil risesto the surface.
- Finish by adding the gram masala.
- Serve hot with rice or naan flat bread.