Meat Kofta (Meatball Curry)

Kofta refers to anything shaped like a ball, made either of meat or vegetables and fried, baked or broiled. It can be served dry or in a gravy. Meat koftas are traditionally fried in a skillet but I prefer to bake mine in the oven, it is so much easier. You can serve Kofta with […]


Bharwa Mirch (Stuffed Bell Pepper)

Stuffed Bell peppers always look so impressive at the table. There are many filling variations and one of my favorites is lamb. Once the filling is ready, the work is almost done because the peppers are baked in the oven and they come out perfect every time! You can prepare the filling a day or […]


Rogan Josh (Lamb/Mutton Curry)

Rogan Josh is a lamb or goat curry from Kashmir, very popular in Northern India. The meat is simmered slowly using Kashmiri chilies and ‘Ratan Jot’ to give the dish a deep red color. I use yogurt  which caramelizes during the dry cooking add red paprika to get the rich color. I usually make Rogan Josh using […]


Lamb or Mutton Do Pyaza (Lamb or Mutton with Onions)

There are several theories why a dish is called ‘Do Pyaza’. ‘Do’, (pronounced like the word ‘though’) means two in Hindi and ‘Pyaz’ means onion. One theory suggests that the weight of the onion is twice that of the meat; another that only two onions are used. The most practical theory is that the onions […]


Shami Kabab

Growing up in Lucknow, India, Shami Kabab (a Mughlai delicacy) was part of a great meal; served with Rumali Roti (roti as thin as a hankerchief) or Biryani and chutney. It is really very easy to make and you can impress your guests with little effort. Make a double batch and freeze some patties to […]