How to Cook Indian (78 page)

Serves 4.

1½ pounds (700 grams) lamb chops

2 teaspoons fresh ginger paste (page 12)

2 teaspoons fresh garlic paste (page 12)

2 tablespoons malt vinegar

2 teaspoons table salt

1 quart (800 ml) plus 6 tablespoons vegetable oil

4 medium red onions, sliced

4 to 6 whole cloves

2 black cardamom pods

1 blade mace

5 or 6 whole black peppercorns

1-inch (2½-cm) cinnamon stick

½ cup (125 grams) plain yogurt

½ teaspoon caraway seeds

1 quart (800 ml) lamb stock (page 35)

4 medium tomatoes, chopped

1 tablespoon red chile powder

1 teaspoon ground cumin

1 tablespoon ground coriander

2 tablespoons chopped fresh cilantro

1. Put the chops in a bowl. Add the ginger paste, garlic paste, vinegar, and 1 teaspoon of the salt, and toss. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 30 minutes.

2. Place a nonstick wok over high heat and add 1 quart (800 ml) of the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium, add the onions, and cook for 7 to 8 minutes or until well browned and crisp. Remove with a slotted spoon and drain on paper towels until cooled. Transfer to a food processor and process to a paste.

3. Place a small nonstick sauté pan over medium heat. Add the cloves, cardamom, mace, peppercorns, and cinnamon, and dry-roast for 30 seconds or until fragrant. Let cool completely, then transfer to a spice grinder and grind to a fine powder.

4. Put the yogurt in a small bowl, add the onion paste, and whisk until well blended.

5. Place a nonstick sauté pan over medium heat and add the remaining oil. When small bubbles appear at the bottom of the pan, add the caraway and sauté for 15 seconds. Add the chops and sauté for 7 to 8 minutes or until lightly browned. Add the yogurt mixture and sauté for 7 to 8 minutes or until the oil comes to the top.

6. Add the stock and bring to a boil. Lower the heat to low and simmer for 15 minutes or until the chops are half done.

7. Add the tomatoes, chile powder, cumin, and coriander, and cook for 20 minutes or until the tomatoes are completely mashed and the sauce is smooth.

8. Add the roasted spice powder and the remaining 1 teaspoon salt, and cook for 12 minutes or until the chops are cooked through.

9. Garnish with the cilantro and serve hot.

Dahi Kheema

Ground lamb cooked with spices in a yogurt sauce

I love how the yogurt in this dish not only softens the meat (yogurt is a great tenderizer) but also envelops the meat in a tangy flavor.

Serves 4.

2 tablespoons vegetable oil

5 whole cloves

1-inch (2½-cm) cinnamon stick

3 green cardamom pods

1 black cardamom pod

1 blade mace

2 bay leaves

2 medium red onions, finely chopped

6 or 7 green chiles, stemmed and chopped

2 teaspoons fresh garlic paste (page 12)

2 teaspoons fresh ginger paste (page 12)

14 ounces (400 grams) ground lamb

1 teaspoon table salt

2 teaspoons red chile powder

1 tablespoon ground coriander

½ teaspoon ground turmeric

1 1/3 cups (335 grams) plain yogurt, whisked

¼ cup (15 grams) chopped fresh cilantro

1. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cloves, cinnamon, green and black cardamom, mace, bay leaves, and onions, and sauté for 2 minutes or until fragrant.

2. Add the chiles and sauté for 1 minute. Add the garlic paste, ginger paste, and ½ cup (100 ml) water, and stir well.

3. Add the lamb and stir. Add the salt and sauté for 5 minutes or until the water evaporates.

4. Add the chile powder, coriander, and turmeric, and stir. Cook until the lamb is almost cooked and dry.

5. Add the yogurt and stir. Lower the heat to low, cover, and cook for 10 to 15 minutes or until the lamb is well done.

6. Transfer to a serving dish, garnish with the cilantro, and serve hot.

Dal Gosht

Lamb cooked with lentils and spices

Hyderabadi cuisine is known for a lot of dishes that combine vegetarian foods with meat. This dish of pulses with meat is a fine example. In some homes, only one type of
dal
is used, but I like this richer version. Enjoy it with steamed rice.

Serves 4.

¼ cup (50 grams)
chana dal
(split Bengal gram)

2 tablespoons
arhar dal/toor dal
(split pigeon peas)

2 tablespoons
masoor dal
(split red lentils)

2 tablespoons vegetable oil

½ teaspoon cumin seeds

¼ tablespoon fresh ginger paste (page 12)

½ tablespoon fresh garlic paste (page 12)

2 green chiles, stemmed and slit

1 large red onion, chopped

1 medium tomato, chopped

1 teaspoon table salt

1 teaspoon red chile powder

1 teaspoon ground coriander

1 teaspoon ground roasted cumin (page 32)

¼ teaspoon ground turmeric

¼ teaspoon
garam masala
(spice mix; page 27)

10 ounces (300 grams) boneless lamb, trimmed and cut into 1-inch (2½-cm) cubes

½ tablespoon freshly squeezed lemon juice

2 tablespoons chopped fresh cilantro

1. Put the
dals
in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 2 cups (400 ml) water and soak for 30 minutes. Drain the
dals
in a colander.

2. Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cumin seeds. When they change color, add the ginger paste, garlic paste, and chiles, and sauté for 1 minute.

3. Add the onion and sauté for 3 to 4 minutes or until golden brown. Add the tomato and salt, and sauté for 2 minutes.

4. Add the chile powder, coriander, ground cumin, and turmeric, and sauté for 1 minute.

5. Add the
garam masala,
lamb, and
dals,
and sauté for 2 minutes.

6. Add 1 quart (800 ml) water and bring to a boil. Lower the heat to low, cover, and cook for 50 minutes or until the lamb is tender. Add the lemon juice and stir well.

7. Transfer the curry to a serving bowl, garnish with the cilantro, and serve hot.

Egg Nargisi Kofta

Hard-boiled eggs wrapped in ground lamb in a spicy tomato sauce

The word
nargisi is
a derivative of the word
nargis,
which means “daffodil.” Daffodils are beautiful, with sunshine-yellow centers and spikey white petals–a color combination that is revealed when the eggs are cut in half! This is an Awadi dish from Lucknow, in the state of Uttar Pradesh. Awadh has been greatly influenced by Mughal cooking.

Serves 4.

6 large eggs

8 ounces (250 grams) ground lamb or chicken

4 slices bread

1 teaspoon fresh ginger paste (page 12)

1 teaspoon fresh garlic paste (page 12)

6 green chiles, stemmed and chopped

2 teaspoons table salt

1 tablespoon red chile powder

2 teaspoons ground coriander

½ teaspoon ground roasted cumin (page 32)

3 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

½ cup (55 grams) bread crumbs

1 quart (800 ml) plus 2 tablespoons vegetable oil

4 medium red onions, chopped

4 medium tomatoes, chopped

1 teaspoon
garam masala
(spice mix; page 27)

½ teaspoon ground black pepper

1. Place a nonstick sauté pan over high heat and add 5 cups (1 liter) water. When the water comes to a boil, add 4 of the eggs and cook for 8 to 10 minutes. Remove from the heat and let the eggs cool in the water. Peel them and set aside.

2. Beat the remaining 2 eggs in a small bowl and set aside.

3. Put the lamb, bread, ginger paste, garlic paste, 3 of the chiles, and 1 teaspoon of the salt in a food processor and process to a smooth paste. Transfer to a bowl and stir in 1½ teaspoons of the chile powder, the coriander, cumin, half of the cilantro, and the mint. Combine well and divide the mixture into 4 portions.

4. Completely cover each egg with 1 portion of the lamb mixture. Smooth the surface with moistened hands. Spread the bread crumbs on a plate.

5. Place a nonstick wok over high heat and add 1 quart of the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium. Dip each covered egg in the beaten eggs, roll it in the bread crumbs, and slide it into the hot oil. Cook for 8 minutes or until golden and crisp on the outside. Remove with a slotted spoon and drain on paper towels. Cut each egg ball in half vertically. Place in a shallow serving dish.

6. Make the tomato sauce: Place a nonstick sauté pan over medium heat and add the remaining 2 tablespoons oil. When small bubbles appear at the bottom of the pan, add the onions and cook for 5 minutes or until lightly browned.

7. Add the tomatoes, the remaining chiles, the remaining cilantro, the
garam masala,
the remaining 1½ teaspoons chile powder, the remaining 1 teaspoon salt, and the pepper. Add 6 cups (1.2 liters) water and simmer for 15 minutes.