How to Cook Indian (86 page)

The flavor of the apricot intensifies as it dries–it’s sweet and tart. I suggest that you use small brown dried apricots for this recipe rather than pitted golden apricots.

Serves 4.

¾ cup (75 grams) dried apricots, with pits

2 tablespoons distilled white vinegar

2 tablespoons sugar

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

2 teaspoons fresh ginger paste (page 12)

2 teaspoons fresh garlic paste (page 12)

1½ teaspoons table salt

¼ teaspoon ground turmeric

1 teaspoon red chile powder

2 tablespoons vegetable oil

5 green cardamom pods 1-inch (2½-cm) cinnamon stick

3 medium red onions, sliced

2 medium tomatoes, chopped

Potato
salli
(fried potato shreds; see Note)

1. Soak the apricots in ¾ cup (150 ml) water, the vinegar, and sugar until soft. Drain, reserving the liquid, and remove the pits.

2. Put the lamb in a large bowl, add the ginger paste, garlic paste, 1 teaspoon of the salt, the turmeric, and chile powder, and stir to coat. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 1 hour.

3. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cardamom and cinnamon, and sauté until fragrant.

4. Add the onions and sauté for 5 minutes or until lightly browned.

5. Add the lamb and sauté for 5 minutes. Add the tomatoes and sauté for 5 to 7 minutes or until they soften. Add the apricot-soaking liquid and 1 cup (200 ml) water, and stir. Cover and cook for 30 minutes.

6. Add the apricots and stir. Cover and cook for 30 minutes.

7. Transfer to a serving dish, garnish with the potato
salli,
and serve hot.

To make potato
salli,
slice 2 small potatoes into thin rounds, then julienne the strips. Soak in salted water for 15 minutes. Drain and pat dry with an absorbent towel. Deep-fry in hot oil, stirring continuously, until golden and crisp. Remove with a slotted spoon and drain on paper towels.

Saoji Lamb

A spicy lamb curry

In the heart of the state of Maharashtra lies the affluent city of Nagpur. It is often called the “Orange City,” because it is a major trade center for oranges. Nagpur has many restaurants that serve the tribal Saoji cuisine, which leans toward thick curries. This lamb dish has a gravy that is best sopped up with little square freshly baked white breads called
pav,
or warm dinner rolls. Serve with steamed rice.

Serves 4.

6 tablespoons vegetable oil

6 medium onions, sliced

2 tablespoons coriander seeds

1 teaspoon caraway seeds

4 to 6 whole cloves

20 whole black peppercorns

3 or 4 green cardamom pods

4 or 5 black cardamom pods

2 (1-inch/2½-cm) cinnamon sticks

4 or 5 bay leaves

8 to 10 dried red chiles, stemmed

1 tablespoon poppy seeds

½ cup (40 grams) dried grated coconut

1 tablespoon
dagad phool
(lichen stone flower; optional; see Note)

1 tablespoon fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

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

1½ teaspoons table salt

1. Place a medium nonstick sauté pan over medium heat and add 4 tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the onions, coriander, caraway, cloves, peppercorns, green cardamom, black cardamom, cinnamon, bay leaves, chiles, poppy seeds, coconut, and
dagad phool
(if using). Lower the heat to low and sauté for 10 minutes or until fragrant. Set aside to cool.

2. Transfer the cooled spices to a food processor with 1¾ cups (350 ml) water and process to a paste. Set aside.

3. Place a nonstick saucepan over medium heat and add the remaining 2 tablespoons oil. When small bubbles appear at the bottom of the pan, add the ginger paste and garlic paste, and sauté for 2 minutes. Add the onion-spice paste and sauté for 1 minute. Add the lamb and stir well. Sauté, stirring continuously, for 4 to 5 minutes. Add 3 cups (600 ml) water and the salt, and bring to a boil. Cover and cook, stirring from time to time, for 45 minutes or until the lamb is tender. Transfer to a serving bowl and serve hot.

Dagad phool is
a fungus that lends a dark color and musky flavor to dishes.

Shaan E Raan

Whole leg of lamb, marinated and baked in a spicy sauce

This dish is very popular in restaurants in India. Choose a leg from a young lamb because the meat is tender and will cook faster.

Serves 6 to 8.

1 (3-pound/1.5-kg) whole leg of lamb, skinned, fat trimmed

2 tablespoons fresh garlic paste (page 12)

2 tablespoons fresh ginger paste (page 12)

1 tablespoon table salt

¼ teaspoon ground cinnamon

1 teaspoon ground green cardamom

¼ teaspoon ground cloves

1 teaspoon ground anise

1 tablespoon fresh green chile paste (page 13)

2 tablespoons fresh red chile paste (see Note page 13)

½ teaspoon ground turmeric

¼ teaspoon freshly grated nutmeg

½ cup (100 ml) vegetable oil

6 large red onions, chopped, plus 1 large red onion sliced into rings

4 large tomatoes, chopped

2 tablespoons ground coriander

1 tablespoon ground roasted cumin (page 32)

3 to 4 teaspoons red chile powder

½ tablespoon
garam masala
(spice mix; page 27)

1 cup (250 grams) plain yogurt, whisked

2 tablespoons chopped fresh cilantro

Sprig fresh mint

1. Trim the excess fat from the lamb and make small incisions all over the meat with a sharp knife.

2. Combine the garlic paste, ginger paste, 2 teaspoons of the salt, the cinnamon, cardamom, cloves, anise, green chile paste, red chile paste, turmeric, and nutmeg in a small bowl. Rub this mixture all over the lamb. Put the lamb on a rimmed baking sheet, cover with plastic wrap, and put in the refrigerator to marinate for at least 2 hours and up to overnight.

3. Preheat the oven to 350°F/175°C.

4. Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the chopped onions and sauté for 9 to 10 minutes or until light golden.

5. Add the tomatoes and sauté for 10 minutes or until the oil comes to the top. Add the coriander, cumin, and chile powder, and sauté for 2 minutes. Add the
garam masala
and stir well. Stir in the yogurt, cilantro, and the remaining 1 teaspoon salt. Sauté for 1 minute, then remove from the heat and set aside.

6. Grease another rimmed baking sheet with nonstick cooking spray and place the marinated leg of lamb on it.

7. Pour the masala over the lamb. Cover with aluminum foil and roast for 1 hour. Lower the oven temperature to 325°F/160°C and continue to roast for 40 to 45 minutes or until tender.

8. Transfer the lamb to a serving platter. Cut into slices, garnish with the onion rings and mint, and serve hot.

Taar Korma

Lamb in an almond-and-yogurt sauce

This is an interesting mix: saffron and almonds that are reminiscent of Mughal cooking, and curry leaves with coconut milk, which are typical of South Indian cuisine.

Serves 4.

1 quart (800 ml) plus 6 tablespoons vegetable oil

3 large red onions, sliced

10 to 12 saffron threads

1 tablespoon warm milk

4 green cardamom pods

4 whole cloves

2-inch (5-cm) cinnamon stick

2 bay leaves

1 2/3 pounds (750 grams) lamb shoulder, cut into 1½-inch (4-cm) cubes

1½ teaspoons fresh garlic paste (page 12)

1 teaspoon fresh ginger paste (page 12)