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Dhungaar-e-Keema or Smoked Lamb Mince #comfortfood #Indiancuisine
“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” Ruth Reichl Dhungaar-e-Keema or Smoked Indian Lamb Mince is a quintessential recipe from the Indian subcontinent, one that is as simple as it is flavourful. The recipe is quite basic, the underlining key words characteristically ‘andaaz‘ and ‘bhuno‘, terms very familiar to how we cook in this region. Andaaz referring to eyeballing ingredients, and bhuno, ‘the quintessential stirring and roasting’ that gives Indian cuisine its essential character. Be it kebabs, kormas, bhuna gosht or then keema like this, the spice mixes are generally region specific. This Dhungaar-e-Keema or Smoked Lamb Mince is minimally adapted from an old one from…
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SMOKED BUTTER PANEER…Paneer-e-Dhungaar is what I like to call it!
“Raising children is presented at first as a true-false test, then becomes multiple choice, until finally, far along, you realize that it is an endless essay. No one knows anything.”Anna Quindlen SMOKED BUTTER PANEER CURRY…‘Paneer-e-Dhungaar’ is what I like to call it! This recipe is the result of trying to keep the dinner table smiling with eager kids. Here’s a nice change to the regular Indian style cottage cheese/paneer curry. It combines the best of paneer tikka (which has a smoked flavor) & butter paneer. I made this up one day when the kids were losing interest at the dinner table, and I had paneer on hand which I wanted…
