The Authentic Kalah ,pacha

 Nothing goes waste every bit when carried out perfectly will serve as a perfect platter🍛©sherryk.

    No matters where u are wtr in Kashmir or in Melbourne,till u have ur roots connected with Kashmir ur born chef.🍲

  Most of our kashmiri cuisine is inspired from Central Asia,like Afghanistan,Iran,kashgar,kabul which mostly goes with lamb meat,beef blended with lots of spices🌶

{Although todays recipe is not cooked my me but my sister (Dr.ummihani)who is living in Melbourne &is Doctor my profession,her cooking skills always inspires me how living in totally different environment still made her to stay connected with her Kashmiri roots,wtr it  is (sabz haakh),(korma) or the authentic kalah pach..she always try all the kashmiri delicacies....#Bon aptite😉#kashir kour🧕🏻

The Famous Pacha (lamb legs) 🐑🐏

                                    ©dr.ummihani

Historical background:Kalah pacha is originally  an Afghanistani dish, literally translated as lamb head and foot. It is usually eaten for breakfast. Skinned and cleaned beef or sheep's head is simmered in water and seasoned with an array of spices. Once cooked, it is served as a soup, eaten with hands and commonly accompanied by Afghanistani flatbread,but in Kashmir it is usually served from Autum season and is served with rice,it is rich source of protein and is blended with rich spices which keeps us warm during harsh winters...IN TODAYS RECIPE I ONLY USE LAMB LEGS U CAN MAKE USE OF LAMB HEAD ALSO, so.let us start.

Ingredients

1.lamb legs 4-6 (depends upon quantity needed)

2.onions (large 3-4)

4Ginger garlic paste(1cup)

5.fried shallots paste(1tablespoon)

6.oil 

For spices

1.turmeric 2teaspoon

2.coriander powder 1/2tea spoon

3.red chill powder :2table spoon

4.salt to taste

For dry spices

1.cloves (2-4)

2.big cardamom(2-3)

3.cumin powder(2 tea spoon)

Preparation: includes simmering+tampering with spices.

1.the lamb legs needs to be charred first to remove all the hair &dirt.

2.clean it with sharp knife and with hot water till u get nice white color lamb legs 

For simmering of lamb legs (Pacha)

(Either u can make use of pressure cooker or let it simmer on Buntton,in case u want to save time&energy use pressure cooker)

1.now put the cleaned lamb legs in to pressure cooker now add dry spices,ginger garlic paste,turmeric,coriander powder &salt to it,&cook it till u get 9-10 pressure whistle or till the lamb legs get tender.

For gravy

1.put 1 cup of oil in frying pan/utensil

2.add cumin powder to it.

3.now add onion paste to it,fry it till it is light golden brown here u can add little lamb legs stock to it ,which will  smoothens the onion  gravy.

4.now add little turmeric,red chilli powder,shallots paste to it, now transfer the whole mix of spices in to lamb legs mixture and let it simmer for almost 30-40 mins...onces the oil will start releasing from the sides of the gravy &u will have nice spice rich aroma ,GARNISH IT WITH CORINDER LEAVES &ur FAMOUS KALAH PACH IS READY TO SERVE 🐏🐑

Note: quantity of spices &ingredients depends upon ur taste and quantity of lamb legs

2.I prefer use less quantity of oil,as lamb legs are rich source of fat.so it will release lots of oil in gravy.

3.all the viserals or periferals organs of lamb or beef is of strong odour so needs lots of ginger &garlic paste to mask down that strong odour.

4.always add red chilli powder at the end and give it nice mix for 5 mint.it will release all the color to ur gravy.

5.in case ur using dry spices let it first add to oil to release all the robust flavor.

6. If u r in hurry u can easily replace above dry spices with simple garam ma's ala.😉...so enjoy ur meals....🍛👍🏻