This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Over 3 decades ago, during time spent in California, Mum's sister and my aunt came to visit us for a number of months. She enjoyed talking about her (and Mum's) childhood in Burma. It was during her stay that we met 3 families from Burma, also living in Southern California. My most precious memories of her are the endless hours we spent in the kitchen while we prepared a number of her favorite dishes. She taught me how to make tandoori chicken in the toaster oven, plump and juicy gulab jamuns and this lamb curry that originated in Kashmir, India.
The lamb simmers on the stove top for 2-1/2 hours until fall-off-the-bone tender and tastes delicious served with rice or any Indian bread.