From most of the food bloggers, I have heard this….cooking is simple and clicking is tricky job at times. I too believe in that statement. When you plan ahead what to cook or cooking on routine you know what to make and you can make it within no time. But clicking sometimes involves so much time….starting from what bowl to use, what background to choose, what props will go in the shoot, styling, light, angles and much more. You can do all this when you have plenty of time in hand……which is not always possible…..sometimes you may be running out of time or sometimes you feel very lazy to take out props and most of the times, an hungry soul(s) waits for the dish to arrive on the table. But it is not always bowls, backgrounds and props that makes the picture look appealing…..there are some recipes or way of styling which can look good in there own way.
Today’s post is such an example, just a white bowl and a mat on a white background….simple styling and no props make these pictures look appealing. Play with the colours in the recipe….Fresh coriander leaves not only adds extra flavour to the recipe but also imparts contrast beauty to the recipe…..So it is not always fancy props or textured backgrounds….that makes the food look good…sometimes play simple to feel the change as change is always refreshing and good. Coming to the recipe, it is one of my all time favourite recipe. I like tangy and sour tasting recipes more than sweet and savoury. Today’s recipe is perfect blend of tangy and spicy flavours. Tangy taste coming from tomatoes and tamarind when gets mixed up with Indian spices gives the tender meat an appetizing and tangy taste. Scroll to check the recipe…..
Tamatar Gohst Ka Khatta Salan
- ½ Kg. Lamb meat with bones
- ½ Kg. Ripe Tomatoes, de-seed and sliced
- 1 big Onion, sliced
- 100 ml Tamarind juice (see notes)
- 2 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- ½ tbsp. Coriander powder
- 1 tbsp. Ginger-Garlic paste
- 1-2 Green chilies slit length-wise
- 1 tbsp. fresh minced coriander
- Mix cleaned and washed lamb meat with bones. Add red chili powder, turmeric powder, salt and ginger-garlic paste to the bones and set aside for 10-15 minutes. Pressure cook until the meat turn soft and tender by adding 1 cup of water.
- In the mean time, in a heavy bottom cooking vessel add oil and fry onions till translucent. Now add sliced tomatoes along with green chilies and fry till they turn soft. Now add tamarind juice along with 1-2 cups of water. Cook till you get desired consistency. (Consistency should be bit watery like stew).
- Add coriander powder and check for salt. Garnish with fresh minced coriander leaves and serve with steamed white rice or bread.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
- The most common way of making tamarind juice is by soaking lemon size ball of tamarind in water for 15-30 minutes and extracting the juices by squeezing it with your hand.
- If you are in hurry then you can even soak tamarind in hot water for 5-10 minutes and extract the juice.
- If you in super hurry or like me who forgets to soak tamarind most of the times then you can place the tamarind in microwave safe bowl without water for 1 minute. By doing this tamarind will be soft and then add water and squeeze out the juice.
- Depending on the recipe, the usage of tamarind differs. Here I soaked lemon sized tamarind in water and extracted juice by gently squeezing the tamarind. I collected ½ cup of the juice and placed rest of the tamarind in the fridge in a fridge container to use later.