Chicken with Minced Meat Stuffing (Pahari Murgh)
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1 medium-sized chicken
2-inch fresh root ginger
2 cloves garlic
2 green chillies
1 teaspoon ground coriander juice of 1 lemon
Salt to taste
FOR STUFFING
2 tablespoons oil
1 large onion, sliced
1 lb. minced veal or beef
1 carton yogurt
1 clove garlic and
1-inch piece of root ginger
Sprig of mint leaves
½ teaspoon ground coriander
2 green chillies, finely chopped teaspoon ground cardamom seeds
½ teaspoon pepper
½ teaspoon ground cinnamon
Salt to taste
2 pieces cinnamon
FOR GARNISH
Cashew nuts hard-boiled eggs
How to make Chicken with Minced Meat Stuffing (Pahari Murgh)
METHOD:
Wash the chicken thoroughly.
Finely mince the ginger, garlic and green chillies and mix together with the ground coriander, lemon juice and salt.
Rub this mixture on the chicken inside and out, leave for 30 minutes.
Prepare the stuffing by heating one tablespoon of the oil in a saucepan; fry the onions until light brown.
Add the minced meat and fry for a few minutes.
Add all the ingredients except the cinnamon pieces and remaining oil.
Cook until the meat is tender.
Stuff the chicken with half the mince.
Now heat the remaining oil in an iron casserole, add the two pieces of cinnamon and as soon as the oil starts spitting remove from the heat.
Cook the chicken in a pan on top of the stove until tender.
Put half the remaining mince in the casserole, place the chicken on top of it and put the rest of the mince on top of the chicken.
Cover casserole with lid and cook over a low heat until the mince at the bottom turns brown.
Remove the lid and place in a hot oven (400 deg F. — Gas Mark 6) to brown the top.
Sprinkle with cashew nuts and serve with quartered hard-boiled eggs.
Note: Preparation time 35 minutes, Cooking time 2 hours, To serve 4-6