作法
- 羊肉與優格、薑蒜泥、三分之二的紅蔥酥、印度香飯香料、喀什米爾紅椒粉與鹽醃 4 小時，最好整夜。
- 另起一鍋滾 4 公升加鹽水並下整顆香料（綠小荳蔻、丁香、月桂葉、肉桂棒、皇室孜然）。將泡好的香米下鍋煮 5 分鐘——米應 7 分熟，瀝乾。
- 厚底鍋鍋底鋪上醃好的羊肉，淋 50 毫升酥油。
- 把李子乾與炸過的馬鈴薯壓入肉層中，再淋上番紅花牛奶於五個位置。
- 鋪上半熟米。淋剩餘酥油，撒剩餘紅蔥酥與 kewra 香水。
- 全麥麵團搓成長條圍住鍋邊，蓋緊鍋蓋密封。先大火 5 分鐘，再轉最小火燜 60 分鐘，離火靜置 15 分鐘。小心拆封，從底部往上撈取以保留分層。配優格醬、沙拉與一杯 borhani 香料優格飲享用。
Common questions
Can 達卡羊肉印度香飯 be made ahead?
達卡羊肉印度香飯 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 120 minutes.
Is 達卡羊肉印度香飯 spicy?
達卡羊肉印度香飯 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 達卡羊肉印度香飯 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 達卡羊肉印度香飯 to make at home?
達卡羊肉印度香飯 is more demanding — total time around 180 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 達卡羊肉印度香飯 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
達卡羊肉印度香飯是這座城市的代表料理——和海德拉巴版本（更乾、更辣）與喀拉蚩版本（也偏辣）截然不同。舊達卡的名店——Kashish、Hazi's、Jhonan Khan——把羊肉印度香飯端得近乎神聖，週末總有顧客大排長龍。kacchi（生肉醃製）是技術核心。borhani 香料優格飲是非有不可的搭檔；達卡婚宴上沒有 borhani，等於不算完整。
