Lamb tender and not overcooked – I did it

By ParsiCuisine.com No comments

“Has anyone cooked with Costco Australian Lamb? I have tried making sali botti, biryani with it but each time it comes out with a almost dark color and tough. Is it my masala or what! Using adoo lasan (ginger garlic ) to marinate. Any tips to keep the meat light colored and tender?”

The response I got was so nice! People do help out with tips ! Thank you everone on PER and ParsiCuisine group.

Fried Goat or Lamb Chops from the Cookbook Vividh Vani

By ParsiCuisine.com 2 comments

Fried Goat or Lamb Chops from the Cookbook Vividh Vani

Salli Boti

By ParsiCuisine.com 6 comments

Red hot mutton cooked to perfection amid sizzling hot spices, crowned with beautiful golden potato shreds. (Salli) by Rita Jamshed Kapadia Ingredients 4-5 Tbsp of oil 1 bowl of chopped onions 2 Tbsp ginger garlic paste 300 gm of boneless mutton or chicken 1 tsp red chilli powder 1/2 tsp of turmeric powder 1 1/2 […]

White Sauce Cutlets

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White Sauce Cutlets

Khorshed Masi’s  Junglee Palav / Dill (Suva Ni Bhaji) no Palav

By ParsiCuisine.com 1 comment

by Shirin Engineer Ingredients: I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted) 2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces. 2 cups of Basmati Rice I medium red Onion I bunch of cilantro destemmed and cleaned 1 bunch of Dill […]

Run Chicken run !

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Bahman mahino is over!
Chicken and other meat recipes are at http://www.parsicuisine.com/Recipes/recipes/meats/

Surti Papri Chicken, Mutton or Lamb (with vegetarianism option)

By ParsiCuisine.com 5 comments

Surti Papri

Meatballs by any other name

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All cultures have meatballs. It is just not an Italian favorite! This such an universal food. Parsis have Kavab, Muslims have Kabab, Indians have Kabobs, Turks have Kebabs, and so on Let us know what your culture calls a meatball? ParsiCuisine.com Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback https://www.amazon.com/dp/1090868391 Hardcover […]

Dahi Aanthelu Kaju Gos (Curds Marinated Smoked Tender Lamb in Cashew Cream)

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~ Dahi Aanthelu Kaju Gos ~ (Curds Marinated Smoked Tender Lamb in Cashew Cream) by  Rohinton Batlivala ▪️1 kg tender baby goat mutton (shoulder portion). Clean n cut into large chunky pieces – ‘meat-on-bone’. Wash in 3 running waters with a sea salt rub before the last rinse. Keep aside in boiyu (colander) to drain […]

Kabab Pastry

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Make the Shami Kababs (recipe). Unroll Puff Pastry sheets and cut into round circles. Put one kabab between 2 rounds of the puff pastry and press with a fork to seal. Bake in 400 degrees oven for 25 minutes or till golden brown. ParsiCuisine.com Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback […]