How to Cook Indian (84 page)

4 medium red onions, sliced

1. Put the lamb in a large bowl.

2. Add the ginger paste, garlic paste, chile powder, cumin, turmeric, and salt, and stir well. Cover the bowl with plastic wrap and set aside for 20 minutes.

3. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the potatoes and sauté for 5 minutes or until lightly browned. Remove with a slotted spoon and place in a bowl.

4. To the oil remaining in the pan, add the bay leaves and onions, and sauté for 3 to 4 minutes or until the onions are golden brown. Increase the heat to high, add the lamb, and sauté for 5 minutes. Add 2 cups (400 ml) water and the sautéed potatoes, and stir. When the water comes to a boil, lower the heat to low, cover, and cook for 45 minutes or until the lamb is cooked through and tender.

5. Serve hot.

Lamb Do Pyaza

Lamb cooked with plenty of onions

In this dish, lamb is cooked with loads of onions prepared in different styles. Some of the onions are cooked with ginger and garlic and the rest are browned to perfection.

Serves 8.

4 dried red chiles, stemmed and broken

8 medium red onions

6 green chiles, stemmed

1 cup (200 grams) ghee (page 37)

1 tablespoon cumin seeds

2 tablespoons freshly squeezed lemon juice

2½ teaspoons table salt

2 green cardamom pods

2 whole cloves

1-inch (2½-cm) cinnamon stick

1 tablespoon fresh garlic paste (page 12)

1 tablespoon fresh ginger paste (page 12)

1¾ pounds (800 grams) lamb chops

2 tablespoons ground coriander

1½ teaspoons red chile powder

1 teaspoon ground turmeric

1 cup (250 grams) plain yogurt

1 teaspoon
garam masala
(spice mix; page 27)

2 tablespoons chopped fresh cilantro

1. Put the red chiles in a bowl and soak in ½ cup (100 ml) hot water for 20 minutes. Drain well.

2. Slice 5 of the onions and dice the remaining 3.

3. Chop 2 of the green chiles and slit the remaining 4.

4. Place a small nonstick sauté pan over medium heat and add 1 tablespoon of the ghee. When it melts, add the slit green chiles and sauté for 1 minute. Drain and set aside.

5. Put the cumin and soaked red chiles with 1 tablespoon of the lemon juice in a spice grinder or a mini food processor and grind to a paste. Transfer to a bowl and stir in 1 teaspoon of the salt. Rub the paste all over the lamb chops, cover with plastic wrap, and put in the refrigerator to marinate for 1 hour.

6. Place a nonstick sauté pan over medium heat and add the remaining ghee. When small bubbles appear at the bottom of the pan, add the diced onions and sauté for 3 to 4 minutes or until lightly browned. Remove with a slotted spoon, transfer to a bowl, and set aside to cool.

7. Pour the ghee through a strainer and return the ghee to the pan over medium heat. When small bubbles appear at the bottom of the pan, add the cardamom, cloves, and cinnamon and sauté for 30 seconds. Add the sliced onions and sauté for 6 to 8 minutes or until well browned.

8. Add the chopped green chiles, ginger paste, and garlic paste, and sauté for 2 minutes. Add the lamb chops and sauté, stirring continuously, for 5 to 6 minutes or until all the excess moisture evaporates.

9. Add the coriander, chile powder, turmeric, and the remaining 1½ teaspoons salt, and sauté for 2 minutes.

10. Add the yogurt and stir. Cover and cook for 30 to 40 minutes or until the meat is completely cooked and tender.

11. Add the sautéed diced onions and simmer for 10 minutes. Add the
garam masala
and cilantro, and stir.

12. Transfer to a serving bowl and serve hot.

Lamb Ishtew

A Kerala-style lamb stew

For a long time the list of foods people associated with South India didn’t extend beyond the typical
dosas
and
idlis
(served in most South Indian restaurants worldwide), but today the rich tapestry of the south is gaining wider recognition as more people become aware of the differences between the various regional cuisines of South India. This mildly spiced curry, replete with coconut, is a fine example of Kerala’s diverse cuisine. Serve it with
appams
(page 14).

Serves 4.

5 or 6 whole black peppercorns

¼ teaspoon cumin seeds

2 teaspoons
chana dal
(split Bengal gram)

½ teaspoon coriander seeds

1¾ pounds (800 grams) bone-in lamb, preferably from the leg, cut into 1½-inch (4-cm) pieces

¼ cup (50 ml) vegetable oil

2 star anise

1-inch (2½-cm) cinnamon stick

4 green cardamom pods

2 medium potatoes, each cut into 6 to 8 pieces

10 to 12 fresh curry leaves

4 or 5 green chiles, stemmed and slit

2 cups (400 ml) coconut milk

1 teaspoon table salt

1. Place a nonstick griddle over medium heat, add the peppercorns, cumin,
dal,
and coriander, and dry-roast over medium heat for 3 to 4 minutes. Transfer to a plate and let cool completely. Transfer to a spice grinder and grind to a powder.

2. Place a nonstick saucepan over high heat and add 1 quart (800 ml) water. When it comes to a boil, add the lamb and lower the heat to medium. Cover and cook for 45 minutes, or until the lamb is cooked through. Drain in a colander set over a large bowl and set aside. Reserve the cooking water–lamb broth–for another use.

3. Place a heavy-bottomed nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the star anise, cinnamon, and cardamom, and sauté for 15 seconds. Add the lamb, potatoes, curry leaves, and chiles. Sprinkle with the ground spices, stir, and cook, stirring continuously.

4. Pour ½ cup (100 ml) of the coconut milk in a cup and dilute it with ¾ cup (150 ml) water. Add to the lamb and bring to a boil. Lower the heat, cover, and cook over medium heat for 10 to 12 minutes or until the potatoes are almost cooked. Pour another ½ cup (100 ml) of the coconut milk in a cup and dilute with ½ cup (100 ml) water. Add to the lamb, cover, and cook for 7 minutes or until both the lamb and potatoes are tender.

5. Remove from the heat and stir in the remaining 1 cup (200 ml) coconut milk and the salt. Return to the heat and simmer for 2 to 3 minutes.

6. Serve hot.

Lamb Razala

Lamb, shallots, prunes, and nuts in a simple curry

This is the sort of lamb curry that you will find if you travel the byways of Hyderabad.

Serves 4.

14 ounces (400 grams) boneless lamb, cut into 1½-inch (4-cm) cubes

1 tablespoon fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

1 cup (250 grams) plain yogurt

1½ teaspoons table salt

¼ cup (50 ml) vegetable oil

10 shallots, peeled

2 medium red onions, chopped

6 dried red chiles, stemmed

2 teaspoons ground coriander

1 teaspoon red chile powder

4 pitted prunes

5 pistachios, chopped

5 almonds, chopped

5 cashews, chopped

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

2. Place a small nonstick sauté pan over medium heat and add 1 tablespoon of the oil. Add the shallots and sauté for 3 to 4 minutes. Set aside.

3. Place a nonstick saucepan over medium heat and add the remaining 3 tablespoons oil. When small bubbles appear at the bottom of the pan, add the onions and sauté for 5 to 6 minutes. Add the chiles and sauté for 30 seconds.

4. Add the coriander, chile powder, and the remaining ½ teaspoon salt, and stir. Add the lamb and sauté for 5 to 6 minutes or until the oil comes to the top.

5. Add the prunes, pistachios, almonds, and cashews, and stir. Add 3 cups (600 ml) water and bring to a boil. Cover and cook for 40 minutes or until the lamb is almost tender. Add the shallots and cook for 10 minutes or until the lamb is tender.

6. Serve hot.

Lamb Rogan Josh

Brilliant red lamb curry

Rogan josh
is a classic rich red curry from Kashmir. Here I present a modern version that is a top seller in our restaurants. Fragrant spices like fennel and ginger dominate and give the curry a touch of the exotic. Make sure you use good-quality meat with plenty of fat for this dish. The final look of the curry is eyecatching, with a thin film of oil on top. Serve it with steamed rice and
naan
(page 20) or
parathas
(page 18).

Serves 4.

For the garnish:

1 quart (800 ml) vegetable oil

1 large red onion, sliced

For the curry: