1,000 Indian Recipes (259 page)

3
¹
⁄
₂
to 4 pounds boned leg of lamb (about 6 pounds with bone), all visible fat trimmed, bone removed, and the meat butterflied (
Buying Leg of Lamb
)

1 tablespoon melted unsalted butter

1 teaspoon dried mint leaves

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⁄
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teaspoon coarsely ground black pepper

¹
⁄
₂
teaspoon paprika

2 cups shredded green lettuce (any kind)

2 small tomatoes, cut in wedges

1.
In a food processor, process together the garlic, ginger, green chile peppers, rosemary, and mint leaves until minced. Add the lemon juice, honey, garam masala, cumin, salt, and oil, and process again to make a smooth paste.

2.
Place the lamb in a flat non-reactive baking dish. With a long-pronged barbecue fork or the pointed tip of a thin knife, prick it all over. Then make 2-inch long, deep cuts, each about 2 inches apart, over the entire outside surface of the lamb.

3.
Smear the paste well over both sides of the meat, making sure to work it into the cut sections. Cover with plastic wrap and marinate in the refrigerator at least 12 and up to 48 hours, turning a few times.

4.
To grill: Preheat the grill to medium-high (375°F to 400°F). Place the marinated lamb on the grill, open-faced with the cut (bone) side down, and cook until the bottom is browned, 15 to 20 minutes. Turn over and grill until the second side is browned, 12 to 15 minutes.

5.
Fold a large sheet of aluminum foil into 3 layers, large enough to cover the lamb. Place the lamb in the foil and wrap loosely. Continue to grill, turning twice or three times, until the meat is tender and the juices run clear, about 20 to 30 minutes. (Open the wrapped lamb to check after 20 minutes, and every few minutes after that until it is done.)

6.
To broil: Preheat the broiler. Place the marinated lamb on a roasting griddle or broiler pan with a tray underneath to catch the juices and broil, by positioning the pan in the lower-center section of the oven or broiler. Turning two or three times and baste with any juices until the meat is well-browned and tender, 40 to 50 minutes.

7.
Heat the butter in a small saucepan over medium heat and add the mint and black pepper; they should sizzle upon contact with the hot oil. Remove from heat and mix in the paprika. Baste the lamb with this mixture and grill or broil another 5 minutes. Line a serving platter with chopped lettuce and tomato wedges, place the lamb on top, and serve.

Spicy Rack of Baby Lamb

Chaamp Masala

Makes 4 to 6 servings

Spicy and elegant, succulent lamb rib chops are a treat every time. And, once marinated, they're ready to eat in less time than it takes to set the table. Rack of lamb is the rib end of the loin, and each rack has about six chops. Present each rack as an individual serving, or separate into dainty chops and set them over a bed of sizzling onions and fresh green chile peppers.

¹
⁄
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cup
Yogurt Cheese
or sour cream

15 to 20 raw cashews

10 to 12 green cardamom pods

2 teaspoons fenugreek seeds

2 teaspoons cumin seeds

4 large cloves garlic, peeled

8 to 10 quarter-size slices peeled fresh ginger

1 to 3 fresh green chile peppers, such as serrano, stemmed

¹
⁄
₂
cup fresh mint leaves

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⁄
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cup fresh lime or lemon juice

1 tablespoon melted ghee or vegetable oil

2 teaspoons garam masala

1 teaspoon salt, or to taste

4 to 6 racks of baby lamb (8 to 10 ounces each)

Fresh mint sprigs

1.
Prepare the yogurt cheese. Then, in a spice or a coffee grinder, grind together the cashews, cardamom pods, fenugreek, and cumin seeds to make a fine powder.

2.
In a food processor, process together the garlic, ginger, green chile peppers, and mint until minced. Add the yogurt cheese, lemon juice, ghee (or oil), cashew-spice mixture, garam masala, and salt and process again until smooth.

3.
Place the racks of lamb in a large non-reactive dish and, with your clean fingers, coat both sides of each rack with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 12 and up to 24 hours.

4.
Preheat the oven to 500°F. Place the marinated racks on a heavy baking sheet and roast on the lowest shelf in the oven until the tips of the bones turn golden brown, about 10 minutes.

5.
Change the oven setting to "broil." Then, reposition the racks to ensure proper cooking: With oven mitts on your hands, carefully remove the baking sheet from the bottom shelf and place it 8 to 10 inches from the broiler heating element. Broil until the lamb is very fragrant and golden-brown, about 10 minutes. Transfer to a platter, or cut the ribs apart, garnish with mint sprigs, and serve.

My California-Style Rack of Baby Lamb

Meri California ki Chaampein

Makes 4 to 6 servings

Brimming with the powerful flavors of rosemary and mellowed balsamic vinegar, along with popular Indian seasonings, this is a traditional lamb recipe with an element of surprise. Serve it with a tossed green salad and wedges of fresh
naan
(oven-baked bread).

¹
⁄
₄
cup
Yogurt Cheese
or sour cream

4 large cloves garlic, peeled

6 quarter-size slices peeled fresh ginger

1 to 3 fresh green chile peppers, such as serrano, stemmed

¹
⁄
₄
cup fresh rosemary leaves

¹
⁄
₂
cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon garam masala +
¹
⁄
₄
teaspoon for garnish

1 teaspoon ground dried fenugreek leaves

1 teaspoon salt, or to taste

4 to 6 racks of baby lamb (8 to 10 ounces each)

¹
⁄
₄
teaspoon garam masala

Fresh rosemary sprigs

1.
Prepare the yogurt cheese. Then, in a food processor, process together everything except the lamb,
¹
⁄
₄
teaspoon garam masala and rosemary sprigs, to make a smooth paste.

2.
Place the racks of lamb in a large non-reactive dish and, with your clean fingers, coat both sides of each rack with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 12 and up to 24 hours.

3.
Preheat the oven to 500°F. Place the marinated racks on a heavy baking sheet and bake on the lowest shelf in the oven until the tips of the bones turn golden brown, about 10 minutes.

4.
Change the oven setting to "broil." Then, reposition the racks to ensure proper cooking: Wearing oven mitts, carefully remove the baking sheet from the bottom shelf and place it 8 to 10 inches from the broiler heating element. Broil until the racks of lamb are very fragrant and golden-brown, about 10 minutes.

5.
Transfer to a platter, separate the individual chops by slicing through the meaty part with a sharp knife, sprinkle the garam masala over them, garnish with rosemary sprigs, and serve.

Ground Meat and Meat Balls (
Keema
and
Kofta
)

Ground Meat with Potato Wedges

Keema-Aalu

Makes 4 to 6 servings

This soft-cooked
keema
(ground meat) curry with potatoes is made throughout India, with each community adding its own unique set of flavors and spices. Serve over rice or with
chapati
(whole-wheat griddle breads). This particular recipe comes with flavors of the north.

1 tablespoon peanut oil

3 black cardamom pods, lightly crushed to break the skin

1 (1-inch) stick cinnamon, broken lengthwise

2 bay leaves

1 teaspoon cumin seeds

2 to 3 small russet potatoes, peeled and cut into wedges

1
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⁄
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pounds ground or minced leg of lamb or top sirloin beef

1 large tomato, finely chopped

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⁄
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cup finely chopped fresh cilantro

1 tablespoon peeled minced fresh ginger

1 large clove fresh garlic, minced

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 tablespoon ground coriander

1 teaspoon garam masala

1 teaspoon ground fenugreek seeds

¹
⁄
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teaspoon ground turmeric

1 teaspoon salt, or to taste

1 cup nonfat plain yogurt, whisked until smooth

¹
⁄
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teaspoon ground green cardamom seeds

1.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cardamom pods, cinnamon, bay leaves, and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the potatoes, meat, tomato, cilantro, ginger, garlic, and green chile peppers, and stir to cook, about 10 minutes.