Abu Dhabi-based modest fashion designer Asiya Rafiq's passion for inclusion and accessibility flames her creativity and often leads her to new discoveries of innovative techniques and designs
lifestyle6 days ago
Serves: 4
Ingredients
Baby lamb shanks 1 kg (80 gm each)
Clove 5 gm
Cinnamon stick 5 gm
Green cardamom 7 gm
Oil 30 ml
Ginger garlic paste 20 gm
Garlic, chopped 20 gm
Yoghurt 70 ml
Red chilli powder 15 gm
Onion, brown 60 gm
Salt to taste
Lamb stock 1 L
Tomato puree 50 gm
Mace powder 3 gm
Kewra water 10 ml
Cream 20 ml
Saffron 1 gm
Method
Heat oil in a heavy bottomed pan; add clove, cardamom and cinnamon, and cook till the spices change colour.
Add chopped garlic and sauté till golden brown.
Add lamb shanks and ginger garlic paste; stir till the meat changes colour.
Add beaten yoghurt, brown onion, red chilli powder and salt.
Cook till the oil surfaces and the water is nearly dry in the pan.
At this stage, add lamb stock and reduce the flame, allowing meat to cook for about 25 minutes.
Keep stirring occasionally and check for doneness of meat.
When nearly done, add tomato puree and cook for about 5 minutes.
Remove the shanks and reduce the stock in the pot till thick and of saucy consistency.
Strain the sauce over the lamb shanks; add mace powder, kewra water, cream, saffron and simmer for a while.
Check for seasoning and serve hot.
KADHAI CHICKEN
Serves: 4
Ingredients
Chicken cubes 800 gm
Tomato, chopped 600 gm
Coriander leaves, chopped 30 gm
Coriander seeds, pounded 10 gm
Garam masala 10 gm
Ginger garlic paste 25 gm
Green chilli, slit 2 pc
Red chilli powder 15 gm
Red chilli, whole, pounded 4 pc
Fenugreek leaves, dry 15 gm
Salt to taste
Oil 50 ml
Method
Heat oil in a heavy bottomed pan; add ginger garlic paste and fry till golden brown.
Add pounded red chilli and coriander seeds and fry a while.
Add chopped tomato, coriander leaves, slit green chilli, red chilli powder, and salt.
When the oil comes to the surface, add chicken cubes and cook, stirring occasionally, for about 10 minutes.
When chicken is cooked, mix in dry fenugreek leaves and garam masala.
Serve hot with steamed rice or roti.
KESAR PISTA KULFI
Makes: 4
Ingredients
Milk, full cream 500 ml
Milk powder 20 gm
Grain sugar 150 gm
Dairy cream, fresh, whipped 50 ml
Green cardamom powder 7 gm
Almond, slivered 50 gm
Pistachio, slivered 50 gm
Kewra water 5 ml
Rose water 5 ml
Saffron 5 gm
Method
In a heavy bottomed pan, add milk and reduce it to half by cooking on low flame. Stir occasionally to keep it from burning.
Soak saffron in 20 ml of warm water.
When the milk reduces to half, add sugar, milk powder and saffron; cook for about 5 minutes more.
Add cardamom powder, slivered almond and pistachio; remove from flame and allow to cool.
When the milk mixture cools down to room temperature, add kewra water and rose water.
Mix the whipped fresh cream into the reduced milk mixture.
Whisk the mixture well to prevent it from forming ice crystals upon freezing.
Pour the mixture into individual moulds or in a single container; cover and freeze till completely set.
When well set, de-mould and serve garnished with slivered pistachio.
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