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Ancient Allspice smells like a blend of spices in Asian food

In India, one of the first sensory experiences people have involves our many  flavourful spices. Seasonings are crucial to our cuisine and practice of medicine. Kebab chini is one such spice.

Published: 22nd July 2017 09:18 AM  |   Last Updated: 22nd July 2017 09:18 AM   |  A+A-

Express News Service

BENGALURU: In India, one of the first sensory experiences people have involves our many  flavourful spices. Seasonings are crucial to our cuisine and practice of medicine. Kebab chini is one such spice.

This ancient spice is used not just in Indian cuisine but also in Asian and Spanish dishes. It is mostly used for flavouring curries owing to its fragrance.Kabab chini is popularly known as Allspice in English because it smells like a combination of spices including cloves, black pepper, cinnamon and nutmeg.  

It plays a vital role in culinary arts; it is used as a tenderiser and preservative, and to give flavour and colour. Kebab chini is also widely used in potpourri.This spice has a longer shelf life as whole fruits, so in most kitchens, they are powdered right before cooking.Kebab chini plays a vital role in garam masala; if you are making 1 kg of garam masala, the amount of kebab chini used will be 15g.

Gosht Ka Taar Korma

Ingredients

Ghee - 7 g      
Mustard oil - 5 g      
Whole garam
masala - 2 g
Onion - 10 g      
Ginger garlic paste - 2 g      
Turmeric - 2 g      
Coriander powder - 7 g      
Resham patti - 2 g      
Lamb nalli - 90 g      
Paya stock - 100 g      
Curd - 7 g      
Garam masala - 2 g      
Rose water - 2 g      
Fennel - 2 g       
Saffron - 2 g      
Mace cardamom
powder - 2 g      
Boti - 90 g      
Salt  

Method:-For Stock
■ Burn the paya on a burner to get rid of the hair on it
■ Wash the paya well, put it in a stock pot filled with water
■ Boil; Get rid of the water after the first boil to get rid of the impurities
■ With fresh water, re boil the paya. Let it simmer for 8 to 9 hrs
■ Strain the stock

For Taar Korma
■ Heat mustard oil in a haandi; smoke it well to remove the pungency of the mustard oil.
■ Add whole garam masala followed by sliced onion.
■ Saute the onion till golden brown
■ Add ginger garlic paste, sauté,add lamb boti and nalli sear it well.
■ Add salt,coriander powder,turmeric powder,Kashmiri red chilly paste,beaten curd sauté well.
■ Add paya stock and little water cover n cook on slow flame till lamb is cooked.
■ After the lamb is cooked, check the consistency - it should be a thick gelatinous stew.
■ Add garam masala powder and salt.
■ Strain the gravy, add the lamb pieces back in to the stew.
■ Serve hot garnished with brown onion and fresh mint.

- Rahul Kaushik, Executive Chef, The Westin Pune Koregaon Park



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