Recipe Guide

Pakistani Slow Cooked Lamb with Lentils Recipe only This Pakistani slow cooked lamb and lentils dish is rich in tradition. The cuisine is similar to that of Northern India with lots of influence from the Middle East and the Far Eastern regions. The cuisine changes from region to region with in Pakistan, like that of India. INGREDIENTS 1/2 cup cracked wheat (burghul) 1/2 cup urad dal (small split black beans) 1/2 cup mutter dal (yellow split peas) 1 kg lamb chops (Chump) 10 fresh garlic cloves, finely chopped 2 cm piece fresh, peeled ginger, finely chopped 2 tablespoons ghee (clarified butter) 1/4 teaspoon saffron threads 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon chaat masala 1 tablespoon chili powder 1 teaspoon ground turmeric 1/2 cup fresh coriander leaves, chopped 1/2 cup fresh mint leaves, chopped 1 fresh long green chili, sliced 1 fresh lemon cut into wedges 1/2 cup fried onions METHOD 1. In a large bowl add the lentils (all three) in fill with cold water...

Indian Dal Makhani Recipe only This Indian Dal Makhani dish originates from the Punjab region of India. The dish is made with lots of butter and cream which gives it a silky rich taste. This recipe was hand written for me by a very talented, qualified chef in Phnom Penh. His dishes are cooked with love, smell and a fantastic knowledge of the Indian cuisine. His name is Rajesh Mohanty and he was trained and became a very exciting, creative and talented chef for the Taj Group in India working out of the Taj Fisherman Coves Hotel in Chennai which was built on the ramparts of an old Dutch fort. So, when you are in Phnom Penh, Cambodia and have the taste for a real home cooked curry, stop by Spicy Planet # 63, Street 172, Phnom Penh which is just around the corner from the National Museum. INGREDIENTS 1 cup whole black lentils 3 cups water 50 g butter 1 tablespoon garlic puree 1 tablespoon ginger puree 1 1/2 cups tomato puree extra water (about 1 1/2 cups) 1 tablespoon red chili powder 1 ta...