How to Cook Indian (77 page)

2. In the same spice grinder, add the ginger and garlic, and grind to a smooth paste. Transfer to a small bowl and set aside.

3. Put the lamb in a large bowl and add the ginger-garlic paste, freshly ground spices, chile powder, coriander, and onions, and stir well. Cover the bowl with plastic wrap and put it in the refrigerator for about 30 minutes to marinate.

4. Place a medium nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the lamb mixture, increase the heat to high, and cook, stirring continuously, until the excess liquid evaporates. When the lamb is nearly cooked and reduced in quantity, lower the heat to low and add the coconut, tomato, cilantro, and curry leaves. Add the salt and stir well.

5. Cover and cook for 5 minutes more or until the lamb is fully cooked. Transfer to a serving dish and Achari Gosht

Achari Gosht

Lamb cooked with pickling spices

This dish tastes best when it is allowed to sit for a while after cooking. This allows all the souring agents to release their true flavors. So cook it, let it cool to room temperature, cover, and refrigerate for at least a few hours, preferably overnight. When you are ready, reheat and serve with your favorite Indian bread.

Serves 4.

1¾ pounds (800 grams) bone-in lamb, cut into 1½-inch (4-cm) cubes

2 tablespoons fresh ginger-garlic paste (page 13)

1 tablespoon malt vinegar

2 teaspoons table salt

¼ teaspoon yellow mustard seeds

¼ teaspoon fenugreek seeds

1½ teaspoons cumin seeds

½ cup (100 ml) filtered mustard oil (see Note page 87)

½ teaspoon asafetida

2 bay leaves

½ teaspoon
kalonji
(nigella; see Note page 231)

4 medium red onions, sliced

6 to 8 green chiles, stemmed and slit

1 teaspoon red chile powder

1 tablespoon ground coriander

½ teaspoon ground turmeric

¼ teaspoon ground fennel seeds

¼ teaspoon black salt

1 cup (250 grams) plain yogurt

1 teaspoon garam masala (spice mix; page 27)

1. Put the lamb in a large bowl. Add the ginger-garlic paste, vinegar, and 1 teaspoon of the salt, and rub them in. Cover the bowl with plastic wrap and put in the refrigerator for 1 hour to marinate.

2. Place a small nonstick sauté pan over medium heat. Add the mustard seeds, fenugreek, and 1 teaspoon of the cumin seeds, and dry-roast for 30 seconds. Set aside to cool completely. Transfer to a spice grinder and grind to a fine powder. Set aside in a small bowl.

3. Place a nonstick saucepan over medium heat and add the mustard oil. When small bubbles appear at the bottom of the pan, add the asafetida, bay leaves, the remaining ½ teaspoon cumin, and the
kalonji
, and sauté for 30 seconds.

4. Add the onions and cook for 3 to 4 minutes or until the onions are translucent.

5. Add the lamb and chiles, and stir. Cover and cook for 30 minutes or until the lamb is half done.

6. Add the chile powder, coriander, turmeric, fennel, and the roasted spice powder, and stir well. Add the black salt, cover, and cook for 10 minutes or until the lamb is almost done.

7. Add the yogurt and cook for 10 minutes or until the lamb is very tender. Add the
garam masala
and stir. Cool to room temperature and refrigerate.

8. Serve hot the next day.

Aloobukhara Kofta

Ground-lamb meatballs stuffed with dried plums in a flavorful sauce

In the early nineteenth century, the Sikh empire had a stronghold in Punjab, the Land of Five Rivers. The king captured Lahore (Pakistan) and annexed Kashmir (in northern India). So you can imagine the goings-on in the royal kitchen, where cooks from these three regions competed to put the best before the king! This plum-filled dumpling is a perfect example of the blending of these cuisines.

Serves 4.

8 prunes, pitted (dried plums; see Note)

8 almonds, blanched and peeled (see Note page 40)

14 ounces (400 grams) finely ground lamb

½-inch (1-cm) piece fresh ginger, chopped

3 green chiles, stemmed and minced

¼ teaspoon
anardana
(dried pomegranate seeds), roasted and ground

1¼ teaspoons table salt

½ teaspoon
garam masala
(spice mix; page 27)

2½ tablespoons vegetable oil

2 or 3 whole cloves

2 green cardamom pods

½-inch (1-cm) cinnamon stick

2 medium red onions, diced

2 teaspoons fresh garlic paste (page 12)

1½ teaspoons fresh ginger paste (page 12)

2 teaspoons ground coriander

1 teaspoon red chile powder

½ teaspoon ground turmeric

1 cup (240 grams) fresh tomato purée

½ teaspoon ground green cardamom

½ teaspoon ground mace

2 tablespoons chopped fresh cilantro

1. Stuff the prunes with the almonds and set aside.

2. Put the meat in a large bowl, add the chopped ginger, chiles,
anardana,
½ teaspoon of the salt, and the
garam masala,
and combine well. Divide into 8 portions and shape into balls.

3. Flatten each ball between your palms and place a stuffed prune in the center. Gather the edges to enclose the prune and shape back into a ball. Place the balls on a plate, cover with plastic wrap, and put in the refrigerator for 15 minutes.

4. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cloves, cardamom, and cinnamon, and sauté for 1 minute.

5. Add the onions and sauté for 4 to 5 minutes. Add the garlic paste and ginger paste, and sauté for 1 minute.

6. Combine the coriander and chile powder in 1 tablespoon water and add it to the pan, along with the turmeric and the remaining ¾ teaspoon salt, and sauté for 1 minute.

7. Add the tomato purée and cook for 3 to 4 minutes or until the oil comes to the top.

8. Add 1¼ cups (250 ml) water, bring to a boil, and cook for 10 minutes or until the sauce thickens.

9. Remove from the heat and pour the sauce through a fine sieve into a clean saucepan. Discard the solids. Place the pan over medium heat. Add the cardamom and mace, stir well, and cook for 1 minute.

10. Add the stuffed meatballs and cook for 8 to 10 minutes or until cooked through.

11. Garnish with the cilantro and serve hot.

You can use dried apricots instead of dried plums.

Bhindi Ka Shorva

Lamb curry with okra

Okra lovers will adore this rich dish. Meat adds body to the dish, but the flavor of okra dominates it.

Serves 4.

1 pound (500 grams) bone-in lamb, cut into 1½-inch (4-cm) pieces

8 ounces (250 grams) okra, trimmed

1 tablespoon
amchur
(dried mango powder)

1¾ teaspoons table salt

1½ teaspoons red chile powder

1 teaspoon
garam masala
(spice mix; page 27)

3 tablespoons vegetable oil

6 cloves garlic, chopped

3 medium red onions, sliced

½ teaspoon fresh ginger paste (page 12)

½ teaspoon fresh garlic paste (page 12)

½ teaspoon ground turmeric

2 tablespoons plain yogurt, whisked

1 tablespoon tamarind pulp

¼ cup (15 grams) chopped fresh cilantro

1. Trim the excess fat from the lamb and put the pieces in a large bowl.

2. Slit the okra in half from the bottom, leaving the stem ends intact.

3. Combine the
amchur,
¼ teaspoon of the salt, ½ teaspoon of the chile powder, and ¼ teaspoon of the
garam masala,
and stuff the okra with this mixture. Set aside.

4. Place a medium nonstick saucepan over medium heat and add 1 tablespoon of the oil. When small bubbles appear at the bottom of the pan, add the okra and garlic, and sauté gently for 2 to 3 minutes. Transfer to a bowl and set aside.

5. Add the remaining 2 tablespoons oil to the pan. When small bubbles appear at the bottom of the pan, add the onions and sauté for 2 to 3 minutes or until golden brown. Add the ginger paste and garlic paste, and sauté for 2 minutes. Add the remaining 1½ teaspoons salt, the turmeric, the remaining 1 teaspoon chile powder, and the yogurt, and stir. Cook, stirring the masala, for 3 minutes more.

6. Add the lamb and sauté for 5 minutes or until the masala is dry. Add 2½ cups (500 ml) water and bring to a boil. Cover and cook for 10 to 15 minutes or until the lamb is tender.

7. Add the tamarind pulp, okra, and 1 cup (200 ml) water, and bring to a boil. Lower the heat to low, cover, and cook for 5 minutes or until the okra is tender.

8. Remove from the heat and sprinkle with the remaining ¾ teaspoon
garam masala
and the cilantro. Transfer to a serving bowl and serve hot.

Burrah Masaledaar

Spicy lamb chops

This recipe uses browned-onion paste, which gives a rich sweetness and an appetizing reddish brown color to the curry. This paste is best made fresh before you use it. Since the onions also add sweetness, we balance that by adding a souring agent, in this case yogurt.