|Masi's spice collection: a partial selection|
I have cooked with Masi Tanvir before; her kitchen is small but incredibly functional and as she cooks with a certain innate sense of flavor it is a challenge to keep up with her. Writing down which spice is being brought out before she throws a second, different spice in the pot or measuring the onions before they are reduced to a crispy, sweet-savory bundle of caramel colored deliciousness is a next to impossible feat. This time I didn't even try. I simply took photos and asked questions while Thom wrote down the basic ingredients and techniques used.
To start the pulao Masi made a yakhni (soup or stock) from the goat meat using the meat and bones, 5 cups of water, cinnamon sticks, an onion cut in half, 4 cloves of garlic and a cheesecloth filled with spices: whole coriander, fennel seed, cloves and cumin seed.
|onion-tomato spice mixture|
|Tanvir grating nutmeg with her chef's knife|
|Nutmeg, mace, green cardamom and cumin|
|Pulverizing the spices|
|Gobi - finished with ginger and cilantro|
|A heaping plate of deliciousness|