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

Chokhta Recipe Card

Chokhta
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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.

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 Kheema Hara Dhania, Maamsam Koora, Mutton Jalfrazie, Himachali Gosht Rara.

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.