Ismail's Choice
From his second book, Ismail Merchant's Passionate Meals, the author selected these recipies personally for UpperCrust.

DAHI MURGH

Preparation:

Heat the oil in a large, heavy-based frying pan or saucepan over medium heat. When hot, add the onions, chillies, and cloves, and cook, stirring frequently, until the onions brown.

Add the chicken and ginger and stir continually until the meat is seared on all sides.

Mix the yoghurt with one cup of water and add to the pan with the salt and pepper. Cover and cook over medium low heat, stirring occasionally, for one hour. Serve with rice and a green salad.

BHUNA GOSHT

Preparation:
Cut the meat into 1 1/2-inch cubes and place in a bowl. Combine the ginger, chillies, garlic, coriander, lemon juice, salt, pepper, and oil, and mix with the lamb. Set aside to marinate in the refrigerator at least one hour, or until you are ready to cook.

Heat the oven to degree 350F.
Put the lamb and its marinade in a shallow roasting pan measuring about 9 x 13 inches. Bake, uncovered, for 1 � hrs without stirring. The lamb should be tender with plenty of pan juices.

Serve with Basmati rice.

BADRAK-WALLA
CHAPLI KABAB

Preparation time: 25 to 30 minutes.
Serves: 4-6.

Ingredients:
1 1/2 pounds lean ground beef
2 medium eggs
1/4 cup plain yoghurt
1 one-inch piece of fresh ginger root, peeled and grated
1 fresh green chili, seeded (optional) and finely chopped
1/4 tsp salt
1 or 2 garlic cloves, peeled and finely chopped

Preparation:
Heat the broiler. Combine all the ingredients thoroughly. Form the mixture into 4 to 6 patties and place them on the broiler pan.

Broil about 10 minutes, turning once, for rare meat, about 15 minutes for medium, and 18 to 20 minutes for well done. Serve with your favourite mustard and good bread.

SARSON-WALLA JHINGHA

Preparation time: 15 mins. Serves: 4.

Ingredients:
1/2 cup vegetable oil
1/2 tsp caraway seeds
1/2 tsp ground red pepper
1 pound raw shrimp, shelled, deveined, rinsed, and dried
1 1/2 tbsp Dijon mustard
1/4 cup lemon juice
Salt to taste

Preparation:

Heat the oil in a small skillet over low heat. When hot, add the caraway seeds and red pepper and cook for 3 or 4 minutes.

Add the shrimp, mustard, lemon juice, and salt and stir well. Cover the pan and cook for 5 to 6 minutes.

Stir the mixture well and serve with saffron pilaf and a green salad.

Guess what I Caught for Lunch

Crab butter-pepper salt

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