I was debating whether or not to post this recipe because it uses packets of premixed masalas as opposed to making a blend of spices on my own. I decided to post it though because it's a recipe that I've been using for about 7 years now and I love making these and freezing them to keep handy for unexpected guests. All you have to do is pop a patty out of the freezer, coat in beaten eggs and shallow fry. They taste great served with tamarind chutney and mint chutney.
I'm sorry that I don't have a picture of the finished- fried pattie but every time I make them they end up getting eaten before I rememebr to take a photo.
Mix the boiled potatoes with the cooked meat.
Form into same-sized patties which can then be frozen at this stage.
1 kg boneless meat (beef or lamb)
1 kg potatoes
1 packet of bihari kebab masala
2 tbsp of chapli kebab masala
1 tsp of crushed black peper
This is a rich flavorful Moroccan soup made with chicken, lamb, lentils, and a number of fresh herbs and spices. This is commonly eaten in Ramadan and is also called Ramadan Soup. It's nice and hearty and is great for the weather that we are getting these days. You can actually make this soup vegetarian as well by omitting the meat all together and it's still very flavorful.
Harira (Ramadan) Soup
2 large onions
1 cup flat leaf parsley, coarsely chopped
2 celery sticks with leaves, sliced
1 tsp freshly ground black pepper
2 inch piece of cassia or one cinnamon stick broken into long shards
1 tsp ground turmeric
3 tbsp ghee or clarified butter or s'men
1 lb shoulder lamb chops, halved (optional)
6 chicken wings, halved (optional)
1/2 cup dried red lentils
1 cup fresh coriander (cilantro) leaves, chopped
1 tsp salt, or to taste
750 ml tomato puree or canned plum tomatoes, blended
8 tbsp or 50g fideua (fine soup noodles or broken vermicelli)
2 pinches saffron
1 tsp sea salt
This recipe is from the book A taste of Morocco by Clare Ferguson
Bhunna Gosht (Lamb Curry)
4 tbsp of oil
1kg onions, chopped
10-12 green cardamoms
2-3 cinnamon sticks
3-4 black cardamom
2-3 bay leaves
4 tbsp of garlic-ginger paste
½ kg of tomatoes, pureed
2 tsp of red chilli powder
Salt as per taste
2 tsp of dhaniya powder (coriander powder)
2 tsp of jeera powder (cumin seed powder)
200g of fresh yogurt
a few coriander leaves, chopped
1 tsp of garam masala
1 tbsp of kasoori methi (dried fenugreek leaves) optional
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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