CHEFS DELIGHT RECIPE SALTAH – YEMENI DISH WITH CHEF AAKSHAR JOSHI
This week’s try it at home recipe sponsored by Chefs Delight Awards is brought to you by Chef Aakshar Joshi
INGREDIENTS
- 600g Lamb cut into cubes
- 2 Onions chopped finely
- 4 Garlic cloves crushed
- 3 Chilies’ (Chopped)
- 1tsp Cumin
- 1tsp Coriander Powder
- 1/2 tsp Turmeric
- 3 Eggs (Beaten)
- 9 cups Water
- 3 spoons of Fenugreek
- Salt and pepper (To Taste)
METHOD
- In a pressure cooker add the onions garlic chillies and spices apart from the fenugreek and sauté.
- Once cooked add the lamb and the salt then allow it to cook till brown.
- Add the water and allow it to cook for a further 1 hour.
- Then open and add the beaten eggs while it’s simmering and stir well.
- Finally add the Fenugreek.
Serve with Pita Bread
Enjoy!
Meet Chef Aakshar Joshi
Born in Leicester, United Kingdom and raised in Nairobi, Kenya, I grew up at my family at Tigoni.
I attended my education in Nairobi, primary and mid- secondary in Premier Academy Nairobi and finishing off higher-secondary at Oshwal Academy.
Having a passion for sports, I built my dream and career in sports medicine but getting more inspired in the way my mum made amazing and yummy dishes in the kitchen. I thought of giving it a go by getting trained at the Tribe Hotel, Nairobi from a young age of 16, learning how the kitchen works, the long hours and most importantly what makes someone to become a great chef.
Getting into the culinary career I slowly started understanding the skills set that needed to have to become a great chef. Hoping one day I will to be the next Gordon Ramsay, who has been my professional inspirations into becoming a Chef.
Being in Tribe I was trained under 2 amazing chefs, Chef Luca and his amazing wife Chef Sahar. With their help and guidance, I was able to kick start my career. After which I got enrolled at Top Chefs Culinary School in Nairobi which is part of HTMI in Switzerland is now where my knowledge and understanding of the art of being a chef. First starting my course at Top Chef was pastries. The art of baking a simple cake was so interesting that I did not want to just stop there. So I got started with main course of the hot kitchen. Learning the methods of food costing to plating and presenting my dish was one amazing journey for me.
I have been trained under the best chefs in Nairobi, working long and late hours under their guidance. Having the opportunity to work with the following chefs in Nairobi has given me a big drive in my career; Tribe Hotel – Chef Luca and Chef Sarah, Lord Enroll – Chef Issac, Mediterraneo – Chef Dario, Sevens Seafood and Grill – Chef Kiran and becoming the Head Chef at Coffee Casa Nairobi. This has not spotted me in my career and my dream is to open a Dessert and Wine Bar somewhere on the high streets of London or New York and to grow it by having a little bar across the globe.
Chef Aakshar Joshi
Creative Culinary Artist
A Chefs Delight Awards Nominated Chef
This recipe is sponsored by Chefs Delight Awards
If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527