Mixed in a delicious array of yogurt, saffron, and exotic spices. Marinated for hours to perfection.
And then slow cooked in firewood to bring out a flavourful creation that’s one
of its kinds, known to the world as, Zafrani Gosht. A Mughlai culinary artifact
made out of tender lamb infused in the flavours of freshly roasted whole spices
and cashew nut gravy to create a delicacy that lingers in the taste buds.
A
beautiful dish presented in an equally beautiful dishware. Glass. Not an
ordinary one but Borosil http://www.myborosil.com/.
Pure and pristine. Enabling to see through each layer of the rich brown
gravy flowing over the contrasting white bones cozily wrapped around their succulent, melt-in-the-mouth meaty counterparts. Making way in between the
creamy gravy are the tiny little pieces of whole spices. Totally submerged and
their flavours well incorporated. On topmost is a layer of pure desi ghee, revealing
the true royal self of the dish. And finally, a dash of décor with freshly
chopped coriander leaves. Wow! To accompany it is the long-grained basmati, eagerly
awaiting in the Borosil glass casserole kept next. Warmth and aroma well intact. Need I say more?
Dig in!
