"As an Indian, naturally your tendency is to cook it in a, sort of a nice sauce. And even for us, the easiest thing I always tell people is do not mar it. Whole spices - cinammon, cardamom, clove, peppercorn. Onion, garlic, ginger, and some red chili. That's it! Do not overkill it because spices can easily destroy it."
Presumably the addition of an eighth of a teaspoon of fennel would destroy a fine piece of mutton.
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