Read 1,000 Indian Recipes Online
Authors: Neelam Batra
2 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)
1 pound boneless leg of lamb (see
Buying Leg of Lamb
) or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1
1
⁄
2
-inch pieces
3 tablespoons melted ghee or vegetable oil
3
⁄
4
pound small onions, each cut in half lengthwise and thinly sliced
6 black cardamom pods, crushed lightly to break the skin
2 (1-inch) sticks cinnamon
4 cloves
1
⁄
2
cup cracked wheat (bulgur)
1
⁄
2
cup long-grain white rice
2 tablespoons dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
2 tablespoons dried split green mung beans (chilkae vaali mung dal), sorted and washed in 3 to 4 changes of water
2 tablespoons dried green lentils (saabut masoor dal), sorted and washed in 3 to 4 changes of water
2 tablespoons dried yellow split chickpeas (channa dal), sorted and washed in 3 to 4 changes of water
1
⁄
2
teaspoon cayenne pepper
1
1
⁄
2
teaspoons salt, or to taste
4 to 5 cups water
1 cup finely chopped fresh cilantro, including soft stems
2 tablespoons finely chopped mint leaves
1 to 2 tablespoons fresh lemon juice
1.
Prepare the ginger-garlic paste. Then, in a bowl, soak the lamb in lightly salted hot water to cover about 1 hour. Drain.
2.
Heat the ghee (or oil) in a large nonstick wok or saucepan over medium-high heat and cook the onions, stirring, until browned, about 20 minutes. Transfer to a bowl and reserve for garnish.
3.
To the pan, add the lamb, ginger-garlic paste, cardamom pods, cinnamon, and cloves, and cook, stirring, until the lamb is well-browned, about 10 minutes. Mix in the cracked wheat, rice, dals, cayenne pepper, and salt, and stir to roast, about 5 minutes.
4.
Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is very soft, about 1 hour. Add more water, if necessary, or cook uncovered until the dish is quite dry.
5.
Mix in the cilantro, mint, and lemon juice, then, with a large fork or a spatula, mash everything until it is porridge-like in consistency. Transfer to a serv-ing dish, sprinkle the reserved fried onions on top, and serve.
Lamb Chop and Cutlet Dishes
Fragrant Lamb Chops in Yogurt Curry
Dahi ki Yakhni Chaampein
Makes 4 to 6 servings
Here is yet another recipe from my friend Sunil Vora, a master chef and the owner of a respected Indian restaurant, The Clay Pit in Los Angeles, that defies the standard definitions of culinary terms in India—in this case,
yakhni
. This is neither a saucy dish, nor does it contain any
yakhni
(meat broth), but it is still called a
yakhni
. I really can't explain why. All I can say is that its flavoring, from nutmeg, mace, asafoetida, and fennel seeds, among the many others, makes it very special. It presents beautifully on the table as an entrée. It can also be served as a first course.
2 tablespoons vegetable oil
1
⁄
8
teaspoon ground asafoetida
1
⁄
4
teaspoon freshly ground nutmeg
1
⁄
4
teaspoon freshly ground mace
1 (1-inch) stick cinnamon, broken lengthwise
4 black cardamom pods, crushed lightly to break the skin
6 cloves
1
⁄
2
teaspoon black peppercorns
8 to 10 lamb rib chops (about 2 pounds), all visible fat trimmed
1 cup nonfat plain yogurt, whisked until smooth
2 tablespoons peeled minced fresh ginger
1 teaspoon salt, or to taste
2 teaspoons ground fennel seeds
1 teaspoon ground ginger
1
⁄
2
teaspoon garam masala
2 fresh green chile peppers, such as serrano, minced or cut lengthwise into thin strips
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1.
Heat the oil in a large nonstick wok or saucepan over medium-low heat and add the asafoetida, nutmeg, and mace, then quickly add the cinnamon, cardamom pods, cloves, and black peppercorns and cook, stirring, about 1 minute.
2.
Add the meat, then add the yogurt, 1 tablespoon at a time, stirring constantly until it is completely absorbed. Cook until the meat is well-browned and fork-tender, about 50 minutes. Halfway through the cooking, mix in the fresh ginger and salt.
3.
When the meat is cooked, mix in the fennel seeds, ground ginger, and garam masala and cook another 10 minutes. Transfer to a serving dish, garnish with the green chile peppers and cilantro, and serve.
Mughlai Lamb Chop Curry with Almond and Poppy Seeds
Mughlai Chaamp Kari
Makes 4 to 6 servings
From the north Indian Mughlai kitchen emerges this rich and creamy dish that makes an appearance on most special occasions. I have made it somewhat lighter by using more yogurt and less cream, though traditionally it is just the opposite.
1
⁄
2
cup
Almond and Poppy Seed Paste
1 to 2 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)
1
⁄
2
teaspoon
Kashmiri Garam Masala
or garam masala
1 cup nonfat plain yogurt, whisked until smooth
1
⁄
4
cup heavy cream
3 tablespoons vegetable oil or ghee
4 cloves
1 (1-inch) stick cinnamon, broken
1 tablespoon ground fennel seeds
1 teaspoon cayenne pepper, or to taste
1
⁄
2
teaspoon ground ginger
1
⁄
4
teaspoon ground asafoetida
8 to 10 lamb loin chops (about 2 pounds), all visible fat trimmed
1 teaspoon salt, or to taste
1 to 1
1
⁄
2
cups water
1.
Prepare the almond-poppy seed paste, the ginger-garlic paste, and the garam masala. Then, in a small bowl, whisk together the yogurt, cream, and almond-poppy seed paste.
2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cloves, cinnamon, fennel, cayenne pepper, ginger, and asafoetida and stir 1 minute. Add the lamb, ginger-garlic paste, and salt and cook, stirring, over medium-high heat until the meat is browned, 10 to 12 minutes.
3.
Reduce the heat to medium-low and continue to cook, adding a tablespoon of water every time the meat sticks to the bottom of the pan, until the meat is well-browned, 15 to 20 minutes.
4.
Add the rest of the water and cook, stirring, over medium-high heat until the meat is fork-tender, the sauce is thick and almost clinging to the pieces, and all the oil has separated to the sides, about 20 minutes. (If the meat is not tender, add another 1 cup water, cover the pan, and simmer on low heat until soft.)
5.
Mix in the whisked yogurt-cream mixture and cook over medium heat, stirring constantly, until everything is incorporated into the dish, leaving behind a thick and smooth sauce, about 5 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
Parsi Lamb Chops Curry
Parsi Chaamp Kari
Makes 4 to 6 servings
This is a classic example of how different communities in India prepare the same dish. This lamb curry from the Parsi community in Mumbai (formerly Bombay) uses what's available to them—tamarind and coconuts.
1 cup
Coconut Milk
(or store-bought)
2 to 4 tablespoons
Tamarind Paste
1
⁄
2
cup coarsely chopped raw almonds
3 dried red chile peppers, such as chile de arbol, broken into pieces
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon white poppy seeds
8 quarter-size slices peeled fresh ginger
3 large cloves garlic, coarsely chopped
8 to 10 lamb loin chops (about 2 pounds), all visible fat trimmed
1 large onion, coarsely chopped
1 tablespoon black peppercorns
1 (1-inch) stick cinnamon