These are old recipes from Awadh kitchens, very rarely cooked now.

This Ramzan I hope to curate some of them once again.

Recipe and Photo by Dr Tahir Zaidi who has cooked it for his family’s iftar.

Ingredients

1. Mutton pieces ( leg or shoulder) – 1/2 kg

2. 1 onion finely sliced

3. 1 tbsp ginger garlic paste each.

1 onion ground to paste

4. 1 tbsp coriander powder

5. 1 tbsp haldi powder

6. Broad beans ( sem)!seeds 250 gm

7. Oil 3tbsp

8. Salt to taste

9. Chilli P to taste

10. 1 tsp garam masala ( to be added after it’s cooked and ready for serving)

Method

Peel and Fry the broad bean seeds and keep aside

Heat 2 tbsp oil in a pressure cooker and fry the sliced onions till golden brown.

Add the powdered & ground masala and keep roasting for 10-15 minutes till oil leaves the sides and it emanates a roasted smell.. Add dashes of water to prevent it from burning. masalas

Add the meat and roast for another 5 minutes.

Add some water and pressure cook for 10 minutes.

When the steam escapes completely add the seeds and let it simmer on low heat for 5 minutes

Garnish with green chilli and coriander leaves.

If you look carefully at floors. Walls and ceilings you will find them.

I found these in the Dargah complex in the galleries running on both sides of the Buland Darwaza