If you like lamb (or mutton), you will like this dish. Here's the recipe:
1 tbsp vegetable oil
4 cardamon pods
1 cinnamon stick
2 onions, finely chopped
375g (12oz) minced lamb (I used minced mutton instead of lamb. The difference is that mutton has stronger flavor and the smell is more intense but still delicious nevertheless!)
2 tsp garam masala
2 tsp chili powder
2 garlic cloves, crushed
2 tsp grated fresh ginger root
2 tsp salt (or to taste)
200g potatoes, cut into cubes
200g (7oz) canned chopped tomatoes
100 ml hot water
4 tbsp chopped fresh coriander
1. Heat oil and add cardamon, cinnamon and cloves. Fry for a minute, then add onion and fry, stirring for 3-4 mins.
2. Add the lamb (or mutton) to the pan with the garam masala, chili powder, garlic, ginger and salt. Stir well to break the mince up and fry for 5-7 mins.
3. Add the potatoes, tomatoes and the measured hot water, cover and simmer gently for 5-10 mins or until the potatoes are tender.
Stir in the chopped coriander and serve hot with boiled rice or bread. I served this with chapati and it just tasted wonderful!
After a wonderful meal of chapati and kheema aloo, here comes the wonderful dessert with chocolate sauce in the pudding. It's a delightful surprise for those who love chocolate.
This is the Self-Sauced Chocolate Pudding! I've been wanting to bake this (amongst many many other desserts as well) for a long time. Glad that I finally made this and mind you, I shall be repeating this over and over again! This should be best eaten warm.
Self-Sauced Chocolate Pudding!
For Chocolate Sauce:
30g good quality cocoa powder
175g soft brown sugar
1. Make the chocolate sauce first. Pour 200ml boiling water into a small saucepan, add the cocoa powder and brown sugar and lightly whisk over low heat making sure there are no lumps and the sugar has dissolved.
125g plain flour
pinch of salt
2tsp baking powder
40g good quality cocoa powder
250ml whole milk
75g unsalted butter, melted
125g caster sugar
1tsp vanilla extract
1. Preheat the oven to 180degree C. To make the pudding, sift the flour with the salt, baking powder and cocoa powder into a large bowl.
2. Whisk in the milk, melted butter, caster sugar, eggs and vanilla until a thick, smooth batter forms.
3. Transfer the batter to a jug, then pour it into the ramekins so that the mixture comes halfway up the sides.
4. Place the ramekins on a baking tray. Pour the chocolate sauce mixture carefully over the prepared pudding and bake in the preheated oven for 15-20 mins; they should still be wobbly in the center when they are ready.
Makes about 8-10 ramekins
Look at the dark sauce that makes the pudding so moist and melt in the mouth!
A delicious dessert to end a very satisfying dinner indeed! Hardly any left!