Intermediate
Pakku-Sikkim Mutton Curry
Pakku is a traditional mutton curry which is very popular in the North east states and even in Nepal.
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Intermediate
Andhra Mutton Curry
Andhra cuisine is generally famed for their spiciness and tangy taste. It can broadly classified into three regions. Andhra,
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Intermediate
Kerala Goat Brain Fry
Brain fry masala- A mouth watering delicacy from the state of Kerala. Mutton brain tossed with exotic spices and
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Nargisi Kofta curry
Nargisi Kofta curry- Lamb mince encased with hard boiled egg, deep fried and simmered in a spiced tomato gravy
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Bheja Masala (Bombay style Brain Masala)
Bheja fry Masala- A delicacy which everyone remembers for ever. Mutton Brain tastes buttery in this tangy masala. Nutritionally
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Advanced
Gilafi Seekh Kebab
Gilafi Seekh Kebab -No party is complete without a succulent kebab. It is believed that Kebabs were originated in
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Advanced
Lamb Tagine
Lamb Tagine- A typical North African dish. The word Tagine refers to the cone shaped vented lid terracota
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Advanced
Baluchi Lagan ki Gosht
Balochi Lagan Ki Gosht-A delightful mutton preparation with full of flavors and taste. believed to be originated in the
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Advanced
Mutton Bafat
Mutton Bafat- A meat delicacy from Mangaluru, Karnataka. Formerly known as Mangalore- this city was my second home for
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Intermediate
Texas Beef and Bean Chili
Texas style Beef and bean chili- Similar to Chili con carne, this earthy stew is delicious and flavorful. As
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Advanced
Trivandrum style Irachi thoran (തെക്കൻ സ്റ്റൈൽ ഇറച്ചി തോരൻ )
Irachi Thoran- A meat delicacy which I tasted from one of the small food at joint at Uchakkada,near Trivandrum
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