Read How to Cook Indian Online
Authors: Sanjeev Kapoor
1¼ cups (250 ml) vegetable oil
20 green cardamom pods
8 whole cloves
6 black cardamom pods
1 teaspoon anise seeds
2 bay leaves
15 to 20 whole black peppercorns
11 large red onions, sliced
2 tablespoons ginger-garlic paste (page 13)
1¾ pounds (800 grams) bone-in lamb (preferably with shanks), cut into 1-inch (2½-cm) pieces
1 tablespoon table salt
2 tablespoons ground fennel seeds
1 teaspoon ground green cardamom
5 tablespoons red chile paste (see Note page 13)
1 cup (250 grams) plain yogurt
12 cups (2.5 liters) lamb stock (page 35)
2 teaspoons
garam masala
(spice mix; page 27)
4 teaspoons ground coriander
2 teaspoons ground roasted cumin (page 32)
Atta
dough (whole-wheat flour dough; page 36)
1. Make the garnish: Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium, add the onion, and cook, stirring occasionally with a slotted spoon, until well browned. Remove with the slotted spoon and drain on paper towels. Set aside.
2. Make the curry: Place a nonstick saucepan with a tight-fitting lid over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the green cardamom pods, cloves, black cardamom, anise, bay leaves, and peppercorns, and sauté for 30 seconds or until fragrant.
3. Add the onions and sauté for 15 minutes or until tari. Add the ginger-garlic paste and sauté for 1 minute. Add the lamb and stir well.
4. Add the salt, fennel, ground cardamom, and chile paste, and stir. Sauté for 2 to 3 minutes, stirring so that all the lamb pieces are well coated.
5. Add the yogurt and stir. Cover and cook for 15 minutes.
6. Add the stock,
garam masala,
coriander, and cumin, and stir. Cover and seal the edges with
atta
dough or aluminum foil. Lower the heat to low and cook for 1 hour or until the lamb is tender.
7. Remove the lamb from the sauce and strain the liquid into another nonstick saucepan. Pick out and discard the cardamom pods, cloves, bay leaves, and peppercorns from the strainer, then transfer the remaining solids to a food processor. Process until smooth, and add to the pan with the liquid.
8. Return the lamb to the sauce and place the pan over medium heat. Simmer for 4 to 5 minutes.
9. Garnish with the browned onions and serve hot.
Nalli Nihari
Lamb shanks
Nihari
means “fasting.” This dish can be prepared at night so that it’s ready to eat at the crack of dawn. This is especially handy during the month of Ramadan when Muslims eat this for their
sehri
before starting their day-long fast. The history of this dish reveals that it was a favorite breakfast of the Mughal royalty in Agra and that it was served with
roti.
It remains a favorite dish in the land of the Taj Mahal.
Serves 4.
1 quart (800 ml) vegetable oil
2 medium red onions, sliced
2 tablespoons ghee (page 37)
1¾ pounds (800 grams) lamb shanks
2½ tablespoons
nihari masala
(spice mix for
nihari;
page 29)
1½ teaspoons table salt
½-inch (1-cm) piece fresh ginger, julienned
2 tablespoons
atta
(whole-wheat flour)
1 teaspoon freshly squeezed lemon juice
2 tablespoons chopped fresh cilantro
1. Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium, add the onions, and cook, stirring constantly with a slotted spoon, until browned and crisp. Remove with the slotted spoon and drain on paper towels.
2. Place a nonstick saucepan over medium heat. Add the ghee and when small bubbles appear at the bottom of the pan, add the lamb and
nihari masala
and sauté for 8 minutes.
3. Add 6 cups (1.25 liters) water and 1 teaspoon of the salt. Cover and cook for 45 minutes or until the lamb is tender.
4. Add half of the browned onions and half of the ginger, and simmer for 2 minutes.
5. Combine the
atta
and 6 tablespoons (90 ml) water in a small bowl, ensuring that there are no lumps. Add to the lamb and simmer for 10 minutes or until the gravy thickens.
6. Add the remaining ½ teaspoon salt and the lemon juice, and stir.
7. Transfer to a serving dish, garnish with the remaining fried onions, the remaining ginger, and the cilantro, and serve hot.
Nawabi Korma
Lamb with dried fruit and nuts
Cooking meat or poultry with nuts and dried fruit is a fine example of the royal cuisine of India. Though it would probably be difficult to find food like this served on a regular basis at home, it is common at Indian weddings and parties. Serve it as part of a special meal for any big celebration.
Serves 4.
10 dried apricots, pitted
1½ cups (410 grams) plain Greek yogurt
½ teaspoon ground roasted cumin (page 32)
½ teaspoon ground turmeric
½ teaspoon ground black pepper
1½ teaspoons table salt
1-inch (2½-cm) piece fresh ginger, chopped
½ cup (60 grams) shaved fresh coconut
10 almonds, blanched and peeled (see Note page 40)
10 pistachios, blanched and peeled (see Note page 40)
14 ounces (400 grams) boneless leg of lamb, cut into 1½-inch (4-cm) cubes
Generous pinch of saffron threads
2 tablespoons lukewarm milk
5 whole cloves
3 or 4 green cardamom pods
1-inch (2½-cm) cinnamon stick
4 dried red chiles, stemmed and broken
1 blade mace
¼ teaspoon freshly grated nutmeg
2 teaspoons white poppy seeds
3 tablespoons ghee (page 37)
2 large red onions, diced
1. Soak the apricots in ½ cup (100 ml) water for 15 minutes. Drain and reserve the water. Chop the apricots roughly.
2. Put the yogurt in a large bowl. Add the cumin, turmeric, black pepper, and 1½ teaspoons of the salt, and whisk well.
3. Put the ginger, the apricots and their soaking water, the coconut, almonds, and pistachios in a food processor, and process to a smooth paste. Add to the yogurt mixture and stir well.
4. Add the lamb to the yogurt mixture and stir. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 2 hours.
5. Combine the saffron and the lukewarm milk in a small bowl.
6. Place a nonstick sauté pan over medium heat and add the cloves, cardamom, cinnamon, chiles, mace, nutmeg, and poppy seeds, and dry-roast for 2 minutes or until fragrant. Set aside to cool completely. Transfer to a spice grinder and grind to a fine powder.
7. Place a nonstick sauté pan over medium heat and add the ghee. When the ghee melts and small bubbles appear at the bottom of the pan, add the onions and sauté for 8 minutes or until golden brown.
8. Add the lamb along with the marinade and cook over high heat until the mixture comes to a boil. Add the ground spices and stir well. Add 1 cup (200 ml) water and bring to a boil, lower the heat to low, cover, and simmer for 50 minutes or until the lamb is tender and the sauce is thick.
9. Add the saffron milk and simmer for 2 minutes.
10. Transfer to a serving bowl and serve hot.
Saag Wala Gosht
Lamb with spinach and spices
This is a popular dish in many restaurants. Frozen spinach can be substituted for fresh spinach, or you can use mustard greens.
Serves 4.
1¾ pounds (800 grams) bone-in lamb, cut into 1½-inch (4-cm) pieces
1-inch (2½-cm) cinnamon stick
6 green cardamom pods
2 black cardamom pods
4 whole cloves
¼ teaspoon ground turmeric
1½ teaspoons table salt
2 medium bunches spinach, stemmed
5 green chiles, stemmed
¼ cup (50 ml) vegetable oil
1 teaspoon cumin seeds
1 tablespoon fresh ginger paste (page 12)
1 tablespoon fresh garlic paste (page 12)
3 medium red onions, sliced
1-inch (2½-cm) piece fresh ginger, julienned
1. Put the lamb in a large bowl.
2. Place a nonstick saucepan over high heat and add 3 cups (600 ml) water. Add the cinnamon, green cardamom, black cardamom, cloves, turmeric, and 1 teaspoon of the salt, and bring to a boil. Add the lamb. Lower the heat to low, cover, and cook for 1 hour. Drain in a colander set over a large bowl; reserve the stock.
3. Place a medium nonstick saucepan over medium heat. Add 5 cups (1 liter) water. When the water comes to a boil, add the spinach and blanch for 1 to 2 minutes. Drain in a colander. Transfer to a food processor. Add the chiles and process to a smooth purée. Set aside.
4. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, lower the heat to low, add the cumin, ginger paste, and garlic paste, and sauté for 1 minute. Add the onions and sauté for 6 minutes or until the onions are well browned.
5. Add the lamb and half of the reserved stock. Stir well, cover, and cook for 15 minutes. Add the remaining stock and ½ teaspoon salt, and cook for 3 minutes.
6. Add the spinach purée, stir well, and bring to a boil.
7. Transfer to a serving dish, garnish with the julienned ginger, and serve hot.
Salli Ne Jardaloo Ma Gos
A rich lamb curry with apricots, garnished with fried potato shreds