Bassar is a ready made spice available from most international stores. This dish is from Northern Pakistan and the Kashmir. You can make Bassar from scratch although different people will have their own take on it. It can be rather hot – so add more yoghurt if temper it down.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Ingredients
- 500 g lamb or chicken
- 3 medium onions chopped
- 2 tbsp Bassar spice mix
- 4 inches fresh ginger cut into thin strips
- 4 tsp salt max 5 tsp
- 2 limes
- 6 tbsp low fat yoghurt or creme fraiche
- 2 tsp Splenda
- 4 tbsp tomato ketchup optional
Method
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Boil the meat with the chopped onion and the salt. Leave to simmer with lid on for 35-45 mins (until the meat is tender).
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Spoon out the meat. BUT DO NOT THROW AWAY THE LIQUID BROTH.
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Fry off (medium heat) the meat until a little browned (use something like Fry Light). At this point turn down the heat and add 2 tbsp Bassar spice mix. Keep turning.
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After 3-5 mins, add the liquid broth back in. Simmer 20 mins.
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Add the ginger strips, yoghurt/creme fraiche, splenda and tomato ketchup.
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Cook for 3-5 mins more.
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Add the juice from 2 limes. Stir and serve.
Recipe Notes
By the way, if you want a very simple Bassar recipe, then follow these instructions but leave out the ginger, limes, yoghurt, splenda and ketchup. It will be hot though - and a completely new taste.