Weekends are the perfect time to gather the family around a delicious meal. What better way to make the gathering special than by preparing delicious dishes? non vegetarian Dishes that everyone will love? Whether you’re craving chicken or lamb, these two recipes shared by Chef Shrikant SanglodkarExecutive Chef: Sula Vineyards will make your weekend family dinner unforgettable. So, head to your kitchen and surprise your family this weekend with a hearty non-vegetarian meal.
Khandeshi Chicken
Ingredients
- 220 g chicken with bone
- 3 ounces of dried coconut
- 1 onion, chopped
- 1 tablespoon ginger and garlic paste
- 1 jalapeno pepper, chopped
- 1 tablespoon fresh cilantro leaves
- 1 tablespoon curry leaves
- 1/2 ounce roasted chana dal (split chickpeas)
- 1/2 ounce dagad phool (dried lotus stem)
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon green cardamom
- 1/2 teaspoon cloves
- 1/2 teaspoon black peppercorns
- 1 tablespoon of oil
- Salt to taste
- 1/2 teaspoon turmeric
- 2 bay leaves
- Water, as needed
Method
- Apply a little oil to the onions and coconut and dry roast them over medium heat.
- Generously season the chicken pieces with ginger paste, garlic and salt.
- Peel the skin off the onions and chop the onion and coconut into small pieces.
- In a frying pan, heat the oil and toast the spices until they release their aroma and let them cool. You can do this all at once or one at a time.
- Once the spices have cooled, take a blender/grinder and add the roasted spices, onion and coconut and blend until you get a smooth paste.
- Heat the oil on medium flame and add the ginger garlic paste, green chillies and mixed curry paste and roast till the mixture changes colour.
- Add the chicken pieces and stir to coat with the curry paste. Brown the chicken until golden brown on all sides.
- Add water and let the mixture come to a boil.
- Reduce heat, cover and simmer for 25 to 30 minutes or until chicken is cooked through and tender. Stir occasionally.
- Taste the curry for seasoning and add chopped coriander to finish.
- Fill a bowl and garnish with chili oil and cilantro sprigs.
- Serve hot with rice, chapati or naan.
Shiraj lamb
- 250 g of lamb with bone
- 2 chopped onions
- 1 clove of garlic, minced
- 1 bay leaf
- 1 chopped potato
- 1 carrot chopped
- 10 cherry tomatoes
- 2 ounces chopped celery
- 2 sprigs of rosemary
- 1 cup Shiraz wine
- 2 ounces of black olives
- 1 teaspoon black peppercorns
- Salt to taste
- Fresh parsley, to decorate
- 1 tablespoon olive oil
Method
- Season the lamb pieces generously with salt and black pepper.
- Heat the olive oil in a large, heavy-bottomed pot or skillet over medium-high heat.
- Heat. Add the lamb pieces and brown on all sides until golden brown. Remove the lamb and set aside on a plate.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, until the onion becomes translucent and the garlic releases its aroma.
- Add the chopped celery, potatoes and carrots to the pot. Stir and cook for about 5 minutes so the vegetables begin to soften.
- Pour in the Shiraz wine, stirring to deglaze the pot and scrape up any browned bits from the bottom. Allow the wine to simmer for a couple of minutes.
- Add the bay leaves, rosemary and black olives to the pot. Stir to combine.
- Place the sautéed lamb pieces back into the pot, arranging them among the vegetables.
- Bring to a simmer. Cover and reduce heat. Simmer for 1.5 to 2 hours or until lamb is tender and falls easily off the bone.
- Once the lamb is tender, discard the bay leaves and rosemary stems. Stir in the chopped parsley and adjust the seasoning with more salt and pepper if necessary.
- Serve the lamb and vegetables straight from the pot. Pour the rich sauce over the top. This dish pairs well with crusty bread or a side of rice.
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