Tag: Indian
Spiced Lamb with Fennel, Chili, and Tomato
Spiced Lamb with Fennel, Chili, and Tomato
Kothu kari kulambu is a spiced ground lamb dish from the southern Indian state of Tamil Nadu. Seasoned ground lamb is cooked with onions, garlic, and tomatoes. A spice paste consisting of coriander, fennel, cumin, Kashmiri chilies, and curry leaves is stirred in, then cooked down with the lamb. The lamb is served with flaky parathas.
Equipment
- Spice grinder
- food processor
Ingredients
- 1 1/2 lbs ground lamb
- 8 garlic cloves
- 1” ginger
- 1 green bird’s eye chilies
- 2 tbsp vegetable oil
- 8 curry leaves
- 1 small onion finely chopped
- 2 roma tomatoes diced
- salt to taste
- 1/2 cup water
- 1 tbsp lemon juice
Spice Paste
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 5 Kashmiri chilies
- 10 curry leaves
Garnish
- cilantro chopped
Instructions
- Add the 6 garlic cloves, ginger, and green chili to a food processor and process into a paste.
- Mix the paste with the ground lamb and set aside.
- Add the spice paste ingredients to a spice grinder and turn into a powder.
- Mix the spices with a tbsp of water to create a paste. Set aside.
- Heat up the oil in a sauté pan over medium heat. Sauté the 2 minced garlic cloves and curry leaves for a minute.
- Stir in the onions and cook for 10 minutes.
- Add in the tomatoes and cook for 5 minutes.
- Turn the heat up to medium high and brown the lamb for 8 minutes.
- Add in the spice paste, water, and salt. Simmer for 3 minutes.
- Cover the pan. Reduce the heat to medium low and simmer for 25 minutes.
- Uncover the pan. Squeeze over the lemon juice.
Kashmiri Dum Aloo
Kashmiri Dum Aloo
Kashmiri dum aloo is a Northern Indian dish consisting of fried potatoes in a creamy, nutty, curry gravy. You can eat these potatoes as a side dish or a main course; best served with a side of naan or parathas. If you want a less starchy dish, you can substitute the potatoes with cauliflower (gobi aloo).
Equipment
- immersion blender
Ingredients
- 2 lbs potatoes peeled and cubed
- 2 oz cashews
- 6 tbsp vegetable oil
- 1 medium white onion finely chopped
- 4 garlic cloves minced
- 1” ginger peeled and minced
- 1/2 cup Greek yogurt
- 1 1/2 tsp Kashmiri chili powder
- 1 tsp fennel seeds ground
- 1 tsp dried fenugreek leaves
- 1/2 tsp cumin seeds ground
- 2 tbsp tomato paste
- 1/2 cup water
- 1/2 tsp ground cardamom
- salt to taste
Garnish
- cilantro finely chopped
Instructions
- Soak the cashews in warm water for 20 minutes.
- Drain the water, saving a couple of tbsps. Using an immersion blender, turn the cashews into a paste. Set aside.
- Mix together the yogurt, chili powder, fennel powder, and ground cumin. Set aside.
- Boil the potatoes in salted water for 8 minutes until they are al dente. Drain.
- Heat up 3 tbsp of vegetable oil in a large sauté pan over medium high heat. Sauté the potatoes for 4-5 minutes until crispy. Remove from the pan and set aside.
- Heat up 3 tbsp of cooking oil in the same pan. Sauté the onions for 5 minutes.
- Add in the ginger and garlic. Sauté for 2 minutes.
- Turn the heat to medium low. Stir in the spiced yogurt. Cook for 1 minute.
- Stir in the cashew paste. Cook for 2 minutes.
- Stir in the tomato paste. Cook for 2 minutes.
- Add in the potatoes, salt, fenugreek leaves, and water. Bring to a boil. Cover and simmer for 10 minutes until the potatoes are cooked through.
- Turn off the heat. Sprinkle with ground cardamom.
Pork Vindaloo Spare Ribs
Pork Vindaloo Spare Ribs
These vindaloo spare ribs are really more of Indian/BBQ fusion than anything else. I used the same spice paste that is in my pork vindaloo recipe to marinate the ribs. Then I used the other whole dry spices that are in vindaloo as a dry rub to go on the ribs. I like to bake my ribs slowly in the oven wrapped in foil, then charred in the broiler. You can definitely grill these ribs as well. I recommend grilling them indirectly on the grill, wrapped in foil, for a couple of hours. Take them out of the foil and char the last 10 minutes of cooking.
Equipment
- Spice grinder
Ingredients
- 4-5 lb rack of spare ribs
- malt vinegar
Spice Paste
- 8 dried Kashmiri chilies
- 8 garlic cloves
- 3 tbsp ginger finely chopped
- 2 tsp cumin seeds
- 1/4 cup malt vinegar
Spice Rub
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tbsp black peppercorns
- 1/2 tsp fenugreek seeds
- 3 cloves
- 1 small cinnamon stick
- 2 bay leaves
- 2 dried Kashmiri chilies
- 1 1/2 tbsp brown sugar
Instructions
- Mix all of the spice paste ingredients together.
- Rub the rack of spare ribs with the spice paste. Marinate for 24 hours.
- Dry toast the whole spices of the spice rub for 2-3 minutes. Let completely cool.
- Add the whole spices to a spice grinder.
- Grind to a powder. Stir in the brown sugar.
- Generously coat both sides of the spare ribs.
- Preheat the oven to 300 degrees. Wrap the ribs in foil.
- Bake the ribs for 2 1/2 hours. Open up the foil. Brush the ribs with malt vinegar.
- Turn on the oven’s broiler. Broil the ribs for 7-8 minutes until charred. Brush with more malt vinegar. Let rest for 15 minutes before cutting.
- Cut the ribs in between the bones.
