Rabbit and pork fat kebab with Sulla sauce and carrot pickle


Begin by making the carrot pickle – if possible, make this a day or two in advance as it will develop in flavour. Heat a dash of mustard oil in a pan and add the ginger-garlic paste. Add the chilli and turmeric powder, stir to combine, then add the carrots and toss to coat. Pour in the kasundi mustard sauce then cook, stirring occasionally, for 6-7 minutes, or until the carrots are cooked but with a good bite to them. Allow to cool, then cover and keep in the fridge

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