12/3 Lamb Stew (Mutton Kadhi) & Laccha Paratha with Ragini and December Classes
Learn to make a lamb, gram flour and yoghurt based gravy with a flaky, layered flatbread at 7:30pm ET
Mutton Kadhi (a mutton, gram flour and yoghurt based gravy) with Laccha Paratha (a flaky, layered flatbread).
Ingredients
Mass Kadhi (Serves 4)
1kg mutton (Lamb), curry cut*
350g red onion, quartered
8-10 garlic pods, peeled
2 tbsp gram flour (besan)
1/2 cup ghee
3-4 green chillies, slit
2 tsp cumin seeds
1/3 tsp asafoetida powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 cup of yoghurt (Regular, non-flavoured)
Salt to taste
Cilantro to garnish
*can replace with lamb, or with potatoes for a vegetarian option.
Garlic laccha parathas (Serves 4)
1 cup whole-wheat flour (atta)
1 cup all-purpose flour
1/3 cup whole-wheat flour (atta) for dusting
2 tbsp garlic, finely minced
1 tsp Kashmiri chilli flakes OR Aleppo chilli flakes
1/3 cup ghee + more for brushing
Salt to taste
Equipment required
A blender
A pair of tongs
A heavy bottomed pot
Rolling pin
Surface to roll on
A pastry brush (optional)
A tava (griddle pan)
*For a vegetarian option, folks can use potatoes as a replacement for the mutton.
Please prepare ingredients ahead of the class.
Our Teacher
Ragini Kashyap is a seasoned educational professional who has taken her love for teaching, history and food and taken to developing programs to understand the relations between food and culture. She is a teacher, cook and researcher who answers the question ‘why do we eat the way we do?’, and she is obsessed with looking for and understanding the similarities between food cultures in different parts of the world. Through her international travels and work, she has seen time and again that cuisines tell a continuous story, and we are all far more connected than we realise. With a Masters from Kings College London, she has developed several courses to explore the relationships between food and conflict, food and politics, food and personal memory, and , food and history. She is also the co-host of the podcast More than Masala, and she enjoys nothing more than spending a day in a food market on her travels.
Upcoming Classes
12/10 Thai North Noodle Curry Soup (Khao Soi) and Ginger Spiced Tea with Ploy
12/13 Sustainable Seafood Stew with Andy & the Agricultural Institute of Marin (AIM) at 8pm ET
Warm up winter with this dish and support an incredible nonprofit championing farmers, communities and local food. We will be raising money for the Agricultural Institute of Marin (AIM’s) year end campaign for farmers markets, nutrition education, and food access programs. Please consider donating via our Facebook fundraiser so that we can celebrate our collective giving together.