“Culinary tradition is not always based on fact. Sometimes it’s based on history, on habits that come out of a time when kitchens were fueled by charcoal.” ~ Alton Brown
One of my daughter’s favorites, Lagan ka Kheema, is a Mutton minced, cooked traditionally over coals, overnight sometimes.
I have used this no fail recipe from Master Chef @sanjeevkapoor for many many years.
https://youtu.be/x5jhYDRabDw
His original recipe, though cooked on a stove, required us to place a lump of hot coal in the center, add a few drops of Ghee and shut it for the smoky effect. I do this without fail to give the finishing touch that makes this irresistible!
On an experiment of being vegetarian since the beginning of this year, this dish is no longer in my personal menu but I still enjoy making it for my daughter. Substituting Soy granules for Mutton also gives nearly the same taste.
Try it out !
Rooted in Rasam 
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