Lahore is a city with an extremely rich food culture. The city offers a vast variety of options when it comes to food. In recent times, with an addition of foreign flavours and recipes, the style of food in Lahore has gone even more popular. Other cities in Pakistan do have their own food identities and specialties but Lahore, being an open-minded, dynamic and welcoming metropolitan, has brought them all at one place. Being impartial, it would not be a false accusation if we call Lahore the ‘food capital’ of Pakistan.
Keeping in view the dynamics and diversity of the food culture of Lahore, we present you a series of food recipes from the food capital of Pakistan. All the recipes have been taken from Dr Javaid Asgher’s book titled “Three Cuisines: A Tribute of Gastronomy. Hope you enjoy the read!
Khorme ke Kebab
Kebab of Pounded Meat
Khorme ke kebab, a favorite Hyderabadi gazak, quite often served as a cocktail snack. To really savor the meat of the kebab, one must take care to pound the meat into a stringy paste. Otherwise, the kebab will crumble in your mouth. No fastidious meat eater would want that.
Preparation Time: 40 minutes
Cooking Time: 45 minutes [including time to boil the meat)
Serves: 8 – 10
Ingredients
Boneless Mutton 1 Kg, Ginger Paste 1 Teaspoon, Garlic Paste 1 Teaspoon, Red Chili Powder 1 Teaspoon, Turmeric Powder 1/4 Teaspoon, Watermelon Seeds Ground * 1 Tablespoon, Musk-Melon Seeds Ground 1 Tablespoon, Yogurt Beaten 3/4 Cup, Roasted Gram Ground 125 gm, Lemon 4 Medium, Onions sliced in Rings 2, A few Mint Leaves Oil to Fry Salt to Taste
*If watermelon and musk-melon seeds are not available, cashews or almonds or a combination of both may be used as a substitute.
Method
Add salt, red chili powder, turmeric, ginger and garlic to the meat. Boil in just enough water for the meat to cook through. Pound the meat in a mortar with a pestle, take care that it should not become too pasty but should remain somewhat stringy/shredded. Add the yogurt, ground seeds, ground gram and juice of two lemons to the pounded meat and mix.
Take about a tablespoon of meat, place it in your palm and roll it oblong into the shape of a sausage – about 2 1/4 °size. Repeat the process for the rest of the meat.
Now, deep fry the kebabs till golden. Or you can shallow fry the kebabs in a nonstick pan, turning each one until it is golden brown all around. Serve hot, garnished with ringed onions, slices of lemon and mint leaves.
Kashmiri Shab Degh
Shab means Raat/Night, degh means a large cooking pot. It is cooked on simmering heat for the whole night for a unique taste and aroma of tender meat and succulent turnips. You can cook it in 3-4 hours using this recipe. The final dish should be subtly sweet. Subtly warm with aroma of freshly ground garam masala.
Preparation Time: 20-30 Minutes
Cooking Time: 4-6 Hours
Serves: 6-8
Ingredients
Meat 1 Kg, Ginger Garlic Paste 2 tbsp, Brown Onion I/2 Cup, Red Chili Powder 2 tbsp, Turmeric Powder 1 tbsp, Yogurt 1 Cup, Bay Leaves 1-2, Big Cardamom 1-2, Turnip 1/2 Kg, Carrot 1/2 kg, Cooking Oil 3/4 Cup, Brown Sugar 1 tbsp, Salt as per taste
Garnish: Ginger 1 tbsp, Fresh Coriander [chopped] 1/2 bunch, Freshly Ground Garam Masala 1 tbsp
Method
In a pot, slightly heat cooking oil on medium heat for 2-3 minutes. Add bay leaves, big cardamom and ginger garlic paste and lightly stir for 1-2 minutes. Add meat and stir well until oil separates. Add salt, red chilies, onion, turmeric and yogurt and mix well. Cut turnips and carrots into big pieces [better use whole small sized turnips]. Cook them into a pot of boiling water for 3-4 minutes and then refresh with cold water. Insert stems of cloves in turnips and carrots. Add the vegetables to the meat and mix well. Add 4-6 cups of water and seal the pot with the help of dough. Cook the pot on low heat for 3-4 hours. Open the seal and dish out. Garnish and serve hot with naan, paratha or white boiled rice.
