Tag: main course
Xinjiang Cumin Lamb
Xinjiang Cumin Lamb
North Western China has a Muslim population of about 20 million; where lamb is quite popular. Cumin lamb is one of the more commonly eaten lamb dishes. Cubes of lamb are stir fried with onions, garlic, ginger, and dried red chilies. The lamb is seasoned with cumin, Sichuan peppercorns, and chili flakes; ready in under 10 minutes.
Ingredients
- 1 lb boneless leg of lamb cut into cubes
- 1 tbsp light soy sauce
- 1 tbsp shaoxing cooking wine
- 1/2 tsp salt
- 1/4 cup cornstarch
Spice Mix
- 2 tbsp ground cumin
- 2 tsp chili flakes
- 1/2 tsp sugar
- 1/4 tsp ground Sichuan peppercorns
Stir Fry
- 1/4 cup vegetable oil
- 1/2 cup dried Sichuan chilies
- 1/2 medium white onion sliced
- 6 garlic cloves sliced
- 1 tbsp ginger minced
- 1 cup cilantro roughly chopped
Garnish
- toasted sesame seeds
Instructions
- Marinate the lamb with the soy sauce, cooking wine and salt for 30 minutes.
- Pour out the liquid and coat the lamb in cornstarch.
- Heat up 2 tbsp of cooking oil in a sauté pan or wok over medium high heat. Add the lamb, sautéing for a minute a side. Remove from the pan.
- Pour in the rest of the cooking oil. Sauté the onion, ginger, garlic, and dried chilies for 1 minute.
- Add the lamb back into the pan. Season with the spice mix. Sauté for 1 minute.
- Turn off the heat. Stir in the cilantro.
Baked Fish in Yogurt Sauce
Baked Fish in Yogurt Sauce
This baked fish recipe is real simple to prepare with tons of flavor; and is fairly healthy. Fish fillets are layed upon a bed of sautéed onions and baked with a yogurt sauce. After the fish is finished baking, the yogurt sauce is poured back into a sauté pan and simmered with ghee until it thickens. The sauce is then poured back over the fish. You can use any type of white fish fillets such as tilapia, cod, swai, catfish, etc.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 2 tbsp ghee
- 1 medium white onion sliced
- 2 lbs white fish fillets tilapia, swai, cod, etc.
- 2 cups Greek yogurt
- 2 tbsp lemon juice
- 2 tsp salt
- 1 tsp sugar
- coarse ground black pepper to taste
- 2 tsp ground cumin
- 2 tbsp ground coriander
- 1/4 tsp garam masala
- 1/2 tsp Kashmiri chili powder
- 1 tsp garlic minced
- 1 tsp ginger minced
- whole green chilies
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the onions for 6-7 minutes.
- Place the onions in the bottom of a baking dish.
- Lay the fish fillets over the bed of onions. Season the fish with salt and pepper.
- Mix together the yogurt, lemon juice, garlic, ginger, coriander, cumin, chili powder, and sugar.
- Pour the yogurt sauce over the fish. Place a few green chilies around the fish. Wrap the baking dish in foil.
- Bake the fish in a preheated 325 degrees oven for 40 minutes.
- Melt the ghee in the same pan you cooked the onions in over medium heat. Pour in the yogurt sauce from the baking dish. Simmer for 5 minutes, letting the sauce thicken. Season with salt and pepper.
Chana Pulao (Instant Pot)
Chana Pulao (Instant Pot)
Chana pulao is a great South Asian side dish of basmati rice, chickpeas, and aromatics. I prepared this dish in my Instant Pot since it cuts the cooking time in half while getting the same results if you were to prepare on the stove top. I personally like to eat the leftovers the next morning topped with a couple of fried eggs.
Equipment
- instant pot
Ingredients
- 2 cups basmati rice rinsed
- 1 can chickpeas
- 1 medium white onion sliced
- 1 tbsp cumin seeds
- 1 tbsp salt
- 6 whole cloves
- 2 black cardamom
- 1 cinnamon stick
- 1/4 cup vegetable oil
- 2 cups water
Instructions
- Turn the Instant Pot function to sauté over medium heat. Sauté the onions and cumin seeds for 10 minutes.
- Add in the cardamom, cloves, and cinnamon stick. Sauté for 1 minute.
- Stir in the rice. Sauté for 3 minutes.
- Pour in the water. Season with salt. Turn the Instant Pot function to pressure cook on high for 4 minutes. Place the cover on and push start.
