How to make Chokhta -
Crispy fried lamb flavoured with Kashmiri garam masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lamb (लैम्ब), Kashmiri Red Chilli powder (काशमीरी लाल मिर्च पावडर)
Cuisine : Kashmiri
Course : Main Course Mutton
For more recipes related to Chokhta checkout Nalli Nihari, Mixed Grill Sizzler, Nalli Nihari, Lamb Popsicles in Cream Sauce . You can also find more Main Course Mutton recipes like Malwani Sukka Mutton Salli Ne Jardaloo Ma Gos Keema Methi Kalia Safed
Chokhta Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 31-40 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chokhta Recipe
Lamb 1 inch pieces 500 grams
Kashmiri Red Chilli powder 1 1/2 teaspoons
Salt to taste
Turmeric powder 1/4 teaspoon
Asafoetida 1/4 teaspoon
Oil 4 tablespoons
Dry ginger powder (soonth) 1 teaspoon
Ver (Kashmiri garam masala) 1/2 teaspoon
Method
Step 1
Mix red chilli powder with two tablespoons of water and keep aside. Rub lamb pieces with salt, turmeric powder and asafoetida and leave to marinate for half an hour in the refrigerator. Heat oil in a wok, add marinated lamb with two cups of water and cover and cook for about thirty minutes on low heat stirring occasionally.
Step 2
Add red chilli water and ginger powder and cook further till the meat is tender and the oil surfaces on top. Cook uncovered for another ten minutes till all the juices dry and the lamb becomes crisp.
Step 3
Remove from heat and serve hot sprinkled with ver.
Nutrition Info
Calories : 1510 Kcal
Carbohydrates : 0
Protein : 92.5 gm
Fat : 126.5 gm
Other : Vitamin B12- 13mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
