Aloo Gosht – Mutton With Potatoes

Sinfully Spicy : Aloo Gosht - Mutton With Potatoes

I can’t seem to forget those Sunday lunches prepared by mom. A steaming pile of basmati rice slathered in curry flavored with fresh ground spices & drippings of meat. Tender, boneless pieces of mutton which you pull apart with fingers & potatoes cooked to the point of crumbling but still retaining their shape till you serve them in the plate. Simple, homey & satisfying – plain  soul food for us. A tradition which conjures up numerous childhood memories.

Dad was sent off to the butcher early in the morning with elaborate instructions on the cut of meat he needs to get from there.And mom occupied herself in peeling garlic pods & ginger, seeding the chillies, soaking & grinding the whole spices to prepare her magical curry concoctions.The enticing aroma of freshly ground spices coupled with the patience with which she simmered the meat on low heat were the secret behind the delicious curries she made, I think. While she cooked, we used to wait for hours for the moment when the meats have passed the tooth pick test!

It’s difficult to find goat meat or mutton as we call it in Vegas but whenever I do, I have this undying wish to recreate mom’s recipes.I found a suitable stewing variety at a nearby shop couple of weeks back and a meat & potato meal was definitely on my mind. So Sunday lunch was prepared – just like at mom’s. You can add taro root, yams, turnips or beets to this recipe with excellent results. It’s just that I end up making it with potatoes each time else P will not eat it.I recommend using as fresh ingredients for the spice paste as you can find & loads of patience while the meat cooks – it can take a couple of hours.

Preparation Time :- 30 minutes
 
Cooking time – About 2 hours (Depends on cut, type & size of the meat)
 
Ingredients (Serves 3-4)
 
  • 1 lb stewing mutton/lamb/beef , cubed
  • 2 medium potatoes,peeled & quatered (You can use any potatoes of choice)
  • 2 nos indian bay leaves (tejpatta)
  • 1 ” cinnamon stick
  • 2 medium red onions, finely chopped (about 1/2 cup)
  • 3 medium tomatoes, finely chopped (about 3/4 cup)
  • 1/2 tsp red chilli powder (or cayenne, adjust to taste)
  • 1/2 tsp jaggery (or brown sugar to taste)
  • 1/4 cup mustard oil (substitute with canola/vegetable/sunflower/grapeseed oil )
  • salt to taste
  • 1.5 cups water
  • Chopped cilantro for garnish
 
For the spice paste:-
 
  • 10-12 whole dry red chillies (I use kashmiri mirch)
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp fennel seeds (saunf)
  • 2 tsp coriander seeds (dhania)
  • 6 whole green cardamom pods (hari elaichi)
  • 4 cloves (laung)
  • 8 black peppercorns (kali mirch)
  • 5 plump garlic cloves
  • 2 ” fresh piece of ginger
  • Water for soaking the spices (about 1/4 cup)
Notes:-
 
Whole Kashmiri mirch lends a rich, deep scarlet color to the gravy without the heat & they are easily available in indian stores. You can de-seed the chillies to reduce heat further.The actual heat in the dish comes from the use of red chilli powder & black peppercorns. However, you can also adjust the amount to tolerance.
 

Method:-

Soak the chillies, cumin , fennel & coriander seeds, cardamom pods, cloves & peppercorns in 1/4 cup water for about 15 minutes to soften. Drain & tip into a blender. Reserve the soaking liquid. Grind the soaked spices along with garlic & ginger to a smooth paste. Use the soaking liquid if required while grinding.

Marinate the cubed mutton in half of the spice paste for 15 minutes.  While the mutton is marinating, heat up the oil in a heavy bottomed pot with lid on high heat till you see ripples on the surface. At this point reduce the heat to medium & wait for 2 minutes. Temper the oil with tejpatta & cinnamon stick. Wait for 15 seconds till you smell the aroma. Next, add the chopped onions to the pot & cook on medium heat with stirring till they turn golden brown.About 8-10 minutes.

Next, reduce the heat to low & add the chopped tomatoes along with the spice paste, red chilli powder & cook the mixture for about 8 minutes, stirring continously till you see oil separating on sides of the pot. At this point,again turn the heat to medium & add the marinated mutton & salt. Saute for 10-12 minutes till the mutton pieces are slightly browned. You will see water from mutton separating at this point but that’s okay.

Cover the pot, reduce the heat to low & let the lamb cook in its own juices till about 90% cooked. For the kind of mutton I used, it took approximately 40 minutes to reach that stage. You can use your slow cooker or pressure cooker also for cooking the mutton. I prefer to cook it lid on.

Add the potatoes & jaggery next along with 1.5 cups of water. Check the salt. Cook covered on low for another 20-25 minutes till the mutton is tender & potatoes are soft but not mushy.

Switch off the heat & let the curry sit covered for atleast 20 minutes or till ready to serve. Garnish with chopped cilantro & serve warm with salad,plain or jeera rice.

Enjoy & Thanks for stopping by.

Saffron & Mint Chickpea Stew

Soups & Stews are my favorite things about winters. The thought of getting a chance to spend hours in front of the stove coupled with an aroma that fills up the house as spices simmer drives me nuts (in a good way). With nip in the air finally knocking here, I was thrilled while I made season’s first batch of stock & soup few days back followed by this slow cooked chickpea stew.

Store bought stocks & soups never excite me, I m the kind of girl who is crazy about fresh ingredients even if it requires heading an extra mile to get those. Can you believe that I have never bought canned chickpeas or any other beans for that matter? Nothing against them, but having grown up seeing mom soak the beans overnight, boil them next day & then use them in her recipes, even with ready-to-use options available here, I never feel like harnessing them.Somehow..

Anyhow, coming back to the recipe, bean based stews are best options for me when wanting to eat light as well as comforting. Few of you might have already guessed that this stew is heavily inspired by classic moroccan flavors – saffron, cumin, mint & black pepper make it hearty and add the required warmth for the winter season. Saffron & turmeric combined with chili powder is what gives it the lovely yellowish-golden color, nothing less than sunshine during those cold evenings. This is the kind of food, which is perfect for this time of year when I want to curl up in a blanket and watch a movie while eating.Donâ€t be bogged down by the long list of ingredients, they are mostly available in your pantry 🙂 The stew is incredibly healthy (no meat/less oil) and will leave you satisfied to the tee…trust me

We eat it more as soup with crusty bread than as main dish. For those reasons, I like to keep the gravy slightly thinner (so that we can slurp). However, this can very well serve as a main dish with rice or flatbreads. I particularly like to add starchy  (root) vegetables to this recipe coz those pair up delicious with chickpeas. Choose the veggie (s) you like (carrots, butternut squash, sweet potatoes etc ). The recipe does not need any baby-sitting while it cooks in. And like ALL stew recipe, I need not mention that leftovers tastes all the way better..try it!

Printable Recipe

Ingredients (Serves 2-3)

If using dried chickpeas: –

  • 1 cup dried chickpeas, soaked in 3 cups water overnight or at least 8 hours & drained
  • 2 cups water for boiling the chickpeas
  • 1 tsp salt
  • 1 tsp oil

Note: – Skip the above step if using canned chickpeas and substitute with precooked ones.

  • 2 medium potatoes, cut into 2″ cubes
  • 3 tbsp mustard / olive oil
  • 1/2 cup finely chopped red onion
  • 2 bay leaves
  • 1″ cinnamon stick
  • 2-3 cloves
  • 4 cloves garlic, grated
  • 2″ fresh ginger shoot, grated
  • 1/2 tsp each fennel, coriander seeds, black peppercorns, lightly pounded in mortar pestle
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1.5 tbsp red chill powder (adjust to tolerance)
  • 2 large roma tomatoes, chopped
  • 1/2 cup plain yogurt, slightly sour
  • 2 tsp saffron dissolved in 1/4 cup luke warm water
  • 5-6 fresh mint leaves, chopped fine
  • 2 Thai green chilies, finely chopped (optional)
  • 2 tbsp fresh lemon juice
  • Salt to taste
  • Chopped Cilantro/Mint leaves for garnish

Method: –

Boil the soaked chickpeas in 2 cups water + 1 tsp salt + 1 tsp oil in a pressure cooker or in a covered pot until 90% tender. If using a pressure cooker, cook on medium-high for approximately 10 minutes & 2 whistles. If using a covered pot, on medium-high heat, this should take 30-35 minutes. Note: – Chickpeas come in all sorts of sizes; the time that I have given is for the small beans.Once boiled, drain the chickpeas & set aside. Reserve the water & mix it thoroughly with yogurt. Set aside.

Heat oil on high in a 3-quart Dutch oven or heavy-bottomed pot (with lid). When oil gets smoky, add chopped onions, cinnamon, bay leaves & cloves to the pot. Sauté for about 6-8 minutes or until the onions are translucent but not browned. Next, add ginger, garlic, pounded fennel, coriander, black peppercorns and cumin to the pot.Cook for about 30 seconds or till you start smelling the spices. Reduce heat to medium and add the turmeric & chili powder next along with chopped tomatoes. Cook, stirring occasionally, until you see oil separating on sides of the pan. About 8 minutes.

Next, add the potatoes, boiled chickpeas to the pot along with yogurt mixed with water. Check the salt (remember that chickpeas were boiled in salted water) and adjust. Also depending desired gravy consistency, adjust the water in the pot. As a thumb rule, water should be enough to cover the contents as they cook. Cover the pot and let come to a boil. Once boiling, reduce the heat to low & let cook till potatoes and chickpeas are tender. About 12-15 minutes. You will need to occasionally stir.

Just when the potatoes & chickpeas are fork tender, add the saffron dissolved in water along with chopped mint & green chilies (if using). Cover and let simmer for another 8 minutes. Remove from heat & add lemon juice. Garnish with chopped cilantro or mint leaves.Serve over couscous, rice or with bread.

Enjoy & Thanks for Stopping by!

Chettinad Chicken –

Me & Kulsum always joke & tell each other that we are long-lost sisters, sisters who have never met or knew each other before our food blogs happened. We took off around a similar time frame in the blogging world and have been in touch for almost 2 years now. Sharing an unadulterated love for all things Indian – food, spices, culture & lifestyle, whenever we communicate via twitter or mails or comments, mostly, we end up saying “oh..I was thinking the same way too” :)..Itâ€s like you read my mind & speak my heart! These are the reasons I adore blogging. You touch people & they form a beautiful part of your life.

Ingredients (Serves 3-4)

Marinate for 20 minutes:-

  • 2 lb/ 1 kg chicken drumsticks or thigh portions, skinned (use any dark meat portions, bone in pieces recommended)
  • 1 tbsp fresh lemon juice
  • 1 tsp red chili powder
  • 1 tsp salt

Spices to be Dry Roasted :-

  • 1.5 tsp white poppy seeds
  • 1 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1.5 tsp cumin seeds
  • 5 cloves
  • 10-12 dry red chilies (adjust to tolerance)
  • 4 whole green cardamom
  • 1/2 cup fresh grated coconut
  • Water for grinding (about 1/4 cup)
For the Sauce:-
  • 4 tbsp mustard/canola/vegetable oil
  • 1/2 cup sambhar onions, chopped
  • 2″ cinnamon stick
  • 2 star anise
  • 2 tbsp each grated fresh ginger & garlic
  •  8-10 curry leaves (available at indian stores)
  • 1.5 tsp red chili powder (adjust to tolerance)
  • 1.5 tsp turmeric powder
  • 1 cup tomatoes, chopped
  • 3-5 Thai green chilies, chopped fine (adjust to tolerance)
  • Salt to taste
  • 1 tbsp fresh lemon juice (adjust to taste)
  • Fresh grated coconut (for garnish)
  • Chopped cilantro / curry leaves ( for garnish)

Notes:-  

  1. Sambhar Onions can be  substituted with shallots or equivalent quantity of chopped red onions.
  2. Fresh coconut can be substituted with unsweetened grated coconut.

Method :-

  • In a medium saucepan, first dry toast all the spices except fresh coconut for 2 minutes on low heat till you smell the aroma.
  • Next, add the grated coconut to the pan and toast till the coconut starts to change color lightly and drying out. About 8-10 minutes.
  • Once done, remove pan from heat & allow cooling. Grind the cooled spices & coconut to a paste using 1/4 cup of water or as required for grinding. The paste doesn’t have to be silky smooth. Set aside.
  • In a heavy bottomed pot, heat the oil on medium till it starts to smoke lightly. Add, chopped onions and cook with regular stirring till they are translucent but not browned. About 5-7 minutes.
  • Next, add the cinnamon stick & star anise and cook for 18-20 seconds till you smell the aroma of whole spices.
  • Add in the grated ginger and garlic, curry leaves & ground spice paste and red chili & turmeric powder. Cook for 2 minutes.
  • Next, reduce heat to low, add the chopped tomatoes, mix in & cook uncovered for at least 12-15 minutes with regular stirring till oil starts separating on sides of the pot.
  • Add in the marinated chicken & chopped green chilies next, mix, check the salt & adjust, increase heat to high and let cook for 3 minutes. Next, reduce the heat to low, cover the pot & let the chicken cook with the spices & its own juices for 12-15 minutes or till tender (This cooking time will depend on size of your chicken pieces)
  • Uncover the pot, check if the chicken pieces are tender else cook for another 2-3 minutes. Once chicken pieces are cooked, turn off the heat, add the lemon juice to liking, cover & let sit covered till ready to serve.
  • When ready to serve, garnish with chopped cilantro/ curry leaves/fresh coconut.Serve with warm rice.
Enjoy & Have a lovely week ahead everyone!

Tahiri -Slow cooked Basmati Rice With Black Spices

 

Summer might be officially gone in many of the states but in my part of the world, the temperatures are still in nineties.Though the sun sets early now & morning sun has started to feel cozy and relaxing, days are still quite sunny & hot. However, it rained last weekend. We hardly get any rains out here, I think the last bit was long back in May, so whenever it comes pouring down, its time to rejoice .Usually, its super lazy day with TV or book on the couch, comfort food to fill up and loads of chai.

I literally wait for the summer to end to make some dishes.The wet & cold weekend (yup the temperatures dipped to 64 ,made me crave my grandmother’s tahiri which is one of my favorite things to make as the autumn sets in. Not missing the chance I got last weekend, this rice dish was our comfort meal. The best part being that it is a one pot meal, it has the perfect amount of spice and is loaded with satiating goodness of starchy vegetables and leftovers taste all the more better! Just few minutes of preparations & you are all set for a soul satisfying meal. It really need no side dish even coz its so much flavorful on its own, just a bowl of plain yogurt or green chutney/pickle/papad will be more than enough. If you really want to indulge, add a dollop of cold butter or ghee over the steaming bowl of rice, let it melt and find its way right to the bottom on its own & you are good to go! The best part about this dish is the bottom burnt layer of rice which is achieved by a technique called  dumpukht  (see recipe).

My best memories of eating tahiri are of Sunday lunches when we sat on charpai(cot) under the bright winter sun amid the home-grown decor of winter vegetables in my grandmother’s vegetable garden. I remember picking up fresh stalks of young garlic and onions right from the ground and eating it with tahiri.A mention of those winter lunches takes me back there and brings in the nostalgia of the food relished during those years and times spent with family.

The trio of vegetables that go into tahiri which is a speciality dish of  state of Uttar Pradesh (UP) is standard – white potatoes, cauliflower & peas.These vegetables go so well with the warmth of black indian spices – cumin, black cardamom, black pepper, cloves and nutmeg .The spices are fresh ground into a paste and then rice & vegetable are cooked on along with the paste for long to bring about the depth of flavors. The result is a aromatic pot full of comfort.

Tahiri is not pilaf, its cooked low & slow by a technique called dumpukht or indirect slow heating. What differentiates it from biryani is the fact that unless you make kacchi biryani, the rice & meat/ vegetables are separately half cooked, layered & then cooked to perfection. In tahiri, rice & vegetables cook cook together and finished via dumpukht cooking. 

Print

Vegetable Tahiri/Tehri

Dum cooked basmati rice & tri of winter vegetables in a fresh ground spice psate of indain black spices.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 1 hour

Equipment

  • Wide mouthed, heavy bottomed pot with lid/iron kadhai with lid, Cast iron griddle

Ingredients

Make the Spice Paste

  • 1 tsp black peppercorns
  • 2 tsp cumim seeds
  • 1 black cardamom, pods only
  • 1 tsp corinader seeds
  • 2 inch piece of fresh ginger
  • 4 cloves

For The Tahiri

  • 1/4 cup mustard oil
  • 2 bay leaf
  • 4-5 whole dried red chillies
  • 1 whole nutmeg
  • 10-12 cauliflower florets
  • 1 large potato peeled and  cut into 1/2" cubes
  • 1/2 cup peas
  • 1/2 cup thinly sliced onions
  • 1/2 cup basmati rice washed
  • 1.5 cup water
  • Cilnatro, Ginger Julinnes etc to garnish

Instructions

Make the Spice paste

  • Add all the ingredients to a blender and blend of a paste. Dont make too fine or too coarse paste. Set aside.

Make the Tahiri

  • Heat 2 tbsp Oil in the pot/kadhai. Add the cauliflowewr florets and potatoes and brown them for a few minutes. Take out in a plate and set aside.
  • Add the remainig oil to the kadai and heat up. Temper the oil with bayleaf, whole nutmeg and dried chillies.
  • Next, add the sliced onions. Cook the onions till they are nicely brown. About 5 minutes.
  • Reduce the heat and add the ground spice paste. Cook the onions with masala till you see oil seperating on sides.
  • At this point, add all the vegetables along with washed rice. Gently combine everything. Remove from heat & pour the water required for cooking the rice into the pot, add the salt and give everything a stir. Let the rice soak for 30 minutes.
  • Once the rice has soaked, place the kadai on medium stove. Cover the pot & bring to a boil, reduce the heat to very low, and let rice cook for 10-12 minutes (or the time required for your rice variety to get 95% cooked). Proceed to dum cooking as mentioned in the next step below.
  • While the rice is cooking, heat up a cast iron skillet or griddle ( large enough to hold the kadai ).Once the skillet is hot, reduce heat to very low, place the kadai over the skillet & let the rice cook for another 10 minutes on dum (indirect slow cooking technique).We want the bottom layer of rice to crisp up & get browned (almost). Dum cook for aboyt 25 minutes or longer depending on how crisp you want the bottom layer.
  • Once dum cooking is over, switch off the stove leave the kadai on griddle undisturbed for another 15 minutes.
  • Fluff up the rice, garnish with chopped cilantro & ginger julinnes. Serve with raita, pickle, papad etc.

Bhuna Murgh – Slow Cooked Chicken with Spices

A traditional & (sometimes) time-consuming dish like this is a must in my house at least once a week..mostly middle of the week.The week usually starts on a very low note with soups,salads, lentils-rice etc thanks to our upset stomachs crying for simple home cooked meals to wither away the weekend damages from uncontrolled eating outside.Once we are back to normal,a recipe like this is required to do away the boredom of simple [ read bland] foods.Notice the vicious cycle & the excuses to cook heavy food,eat and enjoy! Such dishes,loaded with  indian flavors keep my guy happy.He has this unfathomable love for indian food, not that it’s a miracle [considering that he is an indian] but I m amazed at the fact that how can anyone eat [or at least want to eat] indian food 365 days of the year and never get bored of it for once???

A typical scene whenever we are getting ready to eat out is like this:-

Me – “Lets go to OG (Olive Garden for italian ) or PF (Chang’s for chinese)”

Him -“As you say.Get ready! ”

After half an hour – Me, happily dressed, getting into the car & asking to double confirm “OG or PF?”

Him – “Where do you want to go?” ( hoping that I might have changed my options)

Me -“OG” (replying shamelessly even after knowing that he doesnt like italian)

Half way, through the drive, he feels that there still might be a chance to change.He tries again,for the third time now ” You REALLY wanna eat italian?”

Mostly, not because I m trying to be a good wife (or whatever ),I give in to eat indian coz I don’t want to spoil the poor guy’s dinner 🙂 You should see the spark in his eyes as he locks the car in front of the restaurant!

Alright,this dish you might or might not get in the indian restaurants so make it at home.Its a rich, spicy & really flavorful preparation.”Bhuna” is basically a technique of searing the meat first,cooking a thick spice paste in oil,adding the seared meat to it & then slow cooking in its own juices it for 2-3 hours.The slow cooking results in deep strong flavours but a very thick sauce.”Bhuna” literally means browned, the meat in this dish has a brown look due to all the slow cooking & particularly the used of many black indian spices that make there way into the recipe.Boneless meat will not work in this recipe unless it’s a very thick cut.If using chicken, try to use the dark meat portions like thighs & drumsticks. The beauty of this two-in-one recipe is that the spice rub is so flavorful that you can drop the sauce preparation & grill the chicken pieces to make a perfect summer appetizer. As always I shy away from use of tomatoes in meat dishes, you can add some if you want.

Printable Recipe 

Ingredients :- [Serves 4]

  • 2 lbs chicken, bone in, skinned [7-8 pieces,use thigh/drumsticks or dark meat portions]
  • 1 tsp oil for rubbing on chicken +more for brushing on the grill pan
  • 1.5 tsp salt

For the spice rub :-

  • 4 whole dry red chilies
  • 2 tbsp whole coriander seeds
  • 6 cloves
  • 1.5 tsp cumin seeds
  • 2 black cardamom pods, cracked open
  • 2 tsp black peppercorns [ Adjust to taste]
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
For the sauce :-
  • 1 cup onion, finely chopped
  • 6 cloves garlic ,grated
  • 2″ ginger shoot, grated
  • 3 bay leaves
  • 1″ cinnamon stick
  • 3/4 cup plain yogurt, beaten [slightly sour]
  • 4 tbsp oil
  • Salt to taste
  • Cilantro, chillies etc for garnish [optional]

Method:-
  • Wash the chicken pieces thoroughly & pat dry using a paper towel.Once dried, rub the 1 tsp oil & 1.5 tsp salt over the pieces.Set aside for 5 minutes.
  • Meanwhile, in a small sauce pan, on low heat,roast all the whole spices [except turmeric,nutmeg & salt] till you smell the aroma.About 5 minutes.
  • Let the roasted spices cool down a bit.Once cooled, tip into your coffee grinder or using mortar & pestle, coarsely grind the spices.
  • Add turmeric, ground nutmeg & salt to the ground spices to make a mix.
  • Lay the chicken pieces in a single layer and thoroughly rub half the amount of spice mix all over.Let sit for another 5 minutes. Mix the rest of the spice mix with beaten yogurt & set aside.
  • Meanwhile, heat a grill pan [or a normal pan] to smoking hot.Once hot,brush some oil on the pan and layer the chicken pieces on the pan. Here, the idea is just to sear the flesh of the chicken [not cook it].You can even do it in the same pot in which you want to cook the sauce,I prefer a wide open pan for the sake of searing all piece in one go & easier flipping.Let sear for about 5 minutes on each side. Once seared, remove from heat.Reserve the drippings if any. Note:- You can use your outdoor grill too for this purpose.

  • While the chicken is being seared, heat oil in a heavy bottomed pot with lid on medium heat. [ or use your slow cooker for this purpose]
  • Once the oil is smoking, lower the heat & add the chopped onions to the pot.Cook the onions till golden brown.About 8 minutes.
  • Next, add the grated ginger & garlic to the pot along with bay leaves and cinnamon stick. Cook for 1 minute more.Let the heat be on low.
  • Add the spice mixed yogurt to the pot next and combine well with onions.Cook for 2 minutes with constant stirring to avoid curdling of the yogurt.You will slowly see yogurt releasing water. TIP: Whenever adding yogurt to hot pot, ensure that the stove is on the lowest mark.
  • Add the seared chicken pieces to the pot next, pep up the heat to medium and cook the chicken pieces for 5 minutes.Check the salt now [ remember we rubbed chicken with salt earlier] and adjust if required. Also,add the drippings[ if any] from the grill pan to the pot.
  • Again, reduce the heat to lowest possible on your stove, cover the pot and let the chicken cook to fully done.About 25-30 minutes.Avoid adding any water to the pot.As the chicken will cook,it will release its own juices which are enough to cook it.You will need to stir in between once or twice. Avoid adding any water to the pot.
  • Once the chicken is cooked, remove from heat and let sit covered for another 10 minutes.
  • Garnish with cilantro & sliced chillies.
  • Serve warm with chapthis, naan [flatbreads] or cumin rice.

Notes:-
  1. If you want to serve the chicken as appetizers, cook them to perfection on the outdoor/indoor grill itself & serve with Mango Mint Chutney.
  2. This recipe can be used for goat meat,turkey, beef or lamb also.The cooking time will very as per the kind of meat used.
  3. This spice rub is serves as a flavorful condiment to add indian twist to your grilling.
Enjoy & Thanks for stopping by!