Easy Recipe : Mutton Ribs Karahi

5-Ingredient Mutton Ribs Karahi (mutton ribs cooked in a wok)

Feeling exotic, but don’t feel like going out?

Feeling a hearty meal, but not wanting to cook like an intense chef?

Feel like eating home cooked food, but not the average quick-fix-whip-up?

The only 3 added things you need for this FANTABULOUS recipe is a wee bit of patience for the cooking time, the appetite of a gorilla on crack, and sweat pants.

Courtesy: Self-Made Chef – My daddy the great!

 Prep Time: 7-10 mins

Cooking Time: 90 mins

Ingredients:

1 Tbsp            Red Chili Powder

2 Tbsp            Ginger & Garlic Paste

250gms Tomatoes (chopped)

250gms Yogurt

1.5 kg Mutton Breast & Ribs (Cut in cubes – with bone)

½ cup Oil

Salt (to taste)

Clockwise: Tomaotes, Red Chili Powder, Salt, Ginger-Garlic Paste, Yogurt, Mutton Breast & Rib piece

Method:

Allow the oil to heat up inside a karahi (wok), and add the ginger & garlic paste. After stirring for about 2 minutes, dunk the mutton pieces inside the wok to fry a little (till the color changes slightly).

Add the red chili powder and tomatoes. Let it rest for about 15-20 minutes before mixing in the yogurt and salt, then leave it to simmer on very low heat.

Let the ingredients cook until the meat is tender, and the oil separates.

Then?

Gobble those tender meat minions like a bolt and hashtag your stomach as #OverAndOut.

These were the condiments we served:

Carrots, Cucumbers, Lemon, Coriander, Slice Onions, Finely Cut Ginger

Enjoy.

Devour.

Indulge.

*Insert another fancy name*

Droolinggg

Bon Appetit!

Instagram: @hangrywords

Email: hangrywords@gmail.com

Dubai Diaries: Day 2 - Busaba Eathai

The London nostalgia has been kicking in a lot lately and this time I had my sister-in-law to reminisce with. We were jumping out of excitement when we found out that Busaba Eathai had opened in Dubai and were ready to head there the very next day for lunch. We were back in JBR, which was to my advantage, because I really wanted to swing by the place during the day. Strolling down ‘The Walk’ became a tad bit fatiguing in the scorching heat but as soon as we arrived our destination, I felt like I was stepping inside Busaba Eathai at Bond Street Station.

JBR Walk

 We were the only customers there, but that may be because it’s hidden in a secluded area in the insides of JBR. Busaba has a modern, contemporary but a very simple layout with long wooden benches around large, square shared tables. The entire kitchen along with the chefs at work is visible through a glass, so you can clearly see what’s going on inside.

Busaba Eathai takes from Thai cuisine but isn’t entirely authentic, so it’s best not to expect nose dripping curries or Tom Yum Goongs. This is more of an eccentric Thai meets Western taste buds sort of cuisine.

We remembered the favorites from London, but our Brady Bunch of seven had varying palates. That’s actually the best part about Busaba, the menu is quite brief but everybody can find something that they like.

We ordered the Thai Calamari and as good as it tasted, the dish was such a pleasure to look at. It was presented with a fine texture and I loved the aftertaste.

Thai Calamari

 From the two curries, Green Chicken Curry and Red Beef Curry, the red one was a bit of a disappointment with not much flavor to offer at all but the green curry made up for it. The ingredients were so well blended together and the taste of coconut mixed spices was a real treat, especially with the delightful sticky rice to complement it. Remarkable.

Red Beef Curry

Green Chicken Curry

 The stir-fry chili prawns were delicious as always and lived up to the reputation of being in the top 5 of “what to order” at Busaba Eathai – this was the only dish we ordered second rounds of!

Stir-fry chili prawns

 My absolute favorite was the Pad Kwetio. The dish looked fantastic and was extraordinarily aromatic and the wide noodles were cooked to perfection, flavored with oriental, tangy spices. The plate was wiped clean as soon as it arrived which is why I was unable to take picture of that divine looking dish. Highly recommended.

We also ordered the Char-grilled Chicken with spicy cucumber salad and sticky rice but it was a complete miss. The chicken was quite dry and bland in flavor and didn't really do justice to the rest of the variety there. Nevertheless, the sauce it was served with was great.

Char-grilled Chicken

Even though it wasn’t required, we didn’t find it courteous to simply ignore the dessert especially when they had Sticky Rice with Mango and Coconut!! The only typical Thai item there lived up to its mark and left us extremely satisfied with our meal.

Thumbs up for the very attentive staff there and the great service we got.

Mango with sticky rice and coconut

Dubai possibly has everything you could ask for from the west and if it doesn’t, it’s probably on its way.

Dear Pasta Lady.....

Home-based chefs, where have you been all my li(i-i-i-i)fe? No, seriously… Where were you?

We, “delhi walas”, have extremely stubborn taste buds and there’s no compromise when it comes to food, like being served ginger that is 1mm thicker than it’s supposed to be is no less than a sin. Oh, and we don’t believe other people’s reviews about food either because I mean, what do they know?

I have this extremely specific flavor for pastas stuck in my palate and even though Karachi is pretty good with Italian varieties, it lacks the knack of perfecting a Spaghetti Bolognese or Lasagna.

Unlike my usual self, today I decided to lift my egoistic, self imposed food standards and order from the most talked about “lasagna girl” in town. Yes, I jumped on the Maria Khan-Syed bandwagon.

 I was guilty of sending my car later than the time I had promised her, but she was sweet enough to give me heating instructions. I wasn’t too eager to taste the lasagna initially to be honest; I had bet it would be like the home/bakery mini “peezas” served at my first 11 birthdays!

My heart melted at the first look and okay fine, my mouth did water a bit (read: dog drool). I was able to cut a perfect square piece for myself without it slopping out of control and bit into my first, still doubtful, bite. Damn! This isn’t me being all Taylor Swift on food, but I think that piece of lasagna really was why I had waited all these years – totally writing a song about it. 

                               (For the first time, the actual thing was exactly as shown on the eatery's page)

The endless cheese oozed out from the layers every time I cut a bite out and every layer had a different flavorful story to tell. I’m not lying, this pasta lady really knows her way with the trickiest of flavors. I’m still staring at the leftovers wondering why my stomach won’t allow just ONE more bite. I’ve never appreciated minced chicken this much being a “gosht-khor”.  

These ladies are setting a trend - first Saniya’s Khao Suay and then this masterpiece of a lasagna by the Pasta Factory.

Splendid days beginneth.

Dat cheese tho.