Tag: South Asian
Afghan Lamb Kebab
Afghan Lamb Kebab
This particular style of yogurt/garlic marinated lamb kebabs are the most popular in Afghani cuisine. The yogurt and lemon juice act as a natural tenderizer, with the acidity helping break down the connective tissue as well as adding a richness to the lamb. I prepared these under my broiler, but they can definitely be grilled for the same amount of time.
Equipment
- metal skewers
Ingredients
- 2 lbs boneless leg of lamb cut into 1” cubes
- 1/2 cup plain yogurt
- 4 garlic cloves minced
- 3 tbsp lemon juice
- 2 tsp ground coriander
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Mix all of the marinade ingredients together.
- Marinate the lamb for 8 hours; preferably overnight.
- Preheat your oven’s broiler. Line a baking sheet with foil. Place a baking rack on top of the baking sheet. Thread 5-6 pieces of lamb on each skewer.
- Broil for 5 minutes a side.
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.
Chicken Keema
Chicken Keema
Keema is eaten all over Pakistan and many other South Asian countries in the form of ground chicken, beef, or lamb. But why have you never seen it on a menu? Keema is unfortunately looked at as peasant food for the poor. But once you try keema, that ideology is quickly thrown out the window. Keema is best served with chapati, used to scoop up the goodness.
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion sliced
- 1 tbsp ginger garlic paste
- 3 whole cloves ground
- 2 black cardamom ground
- 1 tsp Kashmiri chili powder
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 2 lbs ground chicken thigh
- 3 tomatoes chopped
- salt to taste
Garnish
- 1/4 tsp garam masala
- cilantro chopped
- green chilies chopped
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Sauté the onions for 15 minutes until browned.
- Add in the ginger garlic paste and sauté for 1 minute.
- Add in all of the ground spices. Cook for 1 minute.
- Add in the ground chicken, tomatoes, and salt.
- Cover and cook for 15 minutes.
- Remove the cover and simmer for 10 more minutes until the liquid have evaporated.
