Bhumi Battakh Mughlai (Duck)

1 duck, cut in joints
5 to 6 red chilies
2 tsp. pepper
6 cloves garlic
Salt, to taste
Poppy seeds

Directions:

Cook the meat with ground masala and salt and set aside. When it is dry, fry the pieces and arrange in a flat dish. Garnish it with fresh mint leaves, tomato slices and chipped potatoes.

User Reviews:

Hi there,
came across yr. recipe. We make a similar type of dish - using Peppercorns, Garlic Pods, Dry Red Chillies, whole Spices, Salt, turmeric Pwd & oil. We cook the same for 20 mins in a pressure cooker, open the cooker add vinegar or even lime juice could be added - & we allow it to dry - Once dry we fry the pcs. as mentioned by you & serve it with Fried Onions & Potatoes.

For a variation :- You could grind onions & tomatoes & add to the meat before pressur cooking - after 20 mins. remove from heat - alow to cool down open cooker & allow the Fry to thicken - this preparation is with thick gravy the first one is a dry dish.

Submitted by Pearl Subramanian on December 03, 2001

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