Spices: Ground cumin, ground coriander, turmeric, black pepper, and salt (to taste)
For the Topping (Kashna)
1 tbsp ghee
1 small onion, finely diced
A pinch of black pepper and salt
PREPARATION
Combine the flour, salt, and water. Knead thoroughly until a smooth, cohesive dough forms.
Cover the dough and let it rest at room temperature for 1 hour.
Divide the dough into 90g portions. Lightly grease your hands and work surface with oil. Flatten each portion by hand, then roll it out very thinly using a rolling pin or a dough/pasta machine. Set aside.
Place the meat in a pressure cooker with water and a pinch of spices (cumin, coriander, turmeric, black pepper, and salt). Pressure cook for 1 hour and 15 minutes until tender.
Reserve both the cooked meat and its flavorful broth.
In a large, deep pot, heat the ghee and cooking oil. Add the chopped onions and sauté until golden brown.
Stir in the tomato paste and sauté for 1–2 minutes to deepen the flavor. Pour in the tomato sauce and add your spices.
Toss in the carrots, sweet potato, pumpkin, bell pepper, and eggplants. Pour in the reserved meat broth from the pressure cooker to create the stew base. Let it simmer. Add the zucchinis after the other vegetables have simmered for 10 minutes.
Carefully stretch and layer the thinly rolled dough directly over the bubbling stew. The dough will cook right in the sauce. Once a layer sets slightly, gently cut or break it into smaller pieces with a spoon or knife so it integrates into the stew, then add the next piece of dough.
Add the pressure-cooked meat back into the pot with the vegetables and dough. Simmer everything together on low heat for 15 minutes so the flavors marry. Finish with a fresh sprinkle of black pepper.
In a small skillet, melt the ghee and sauté the finely diced onions until golden and fragrant. Season with a pinch of salt and black pepper.
