Tag: South Asian
Parsi Dahi Nu Gosht (Lamb Curry with Cilantro, Green Chilies, and Yogurt)
Parsi Dahi Nu Gosht
Parsi Dahi Nu Gosht is a lamb curry with green chilies, cilantro, and yogurt. The marinated lamb is seared with onions and whole spices, then braised for an hour. Once it’s finished cooking, it is left to rest for a couple of minutes. A yogurt/cilantro based spice paste is mix in. Adding the paste in the end keeps the yogurt from splitting. This is really one of the more simple lamb curries to make. Serve with steamed rice and paratha.
Equipment
- Food processor or immersion blender
Ingredients
Lamb Marinade
- 2 lbs bone in lamb shoulder cubed
- 2 tbsp ginger garlic paste
Spice Paste
- 1/3 cup cilantro
- 1 green bird’s eye chili
- 1/2 tsp cumin seeds
- 2 tbsp Greek yogurt
Curry
- 3 tbsp vegetable oil
- 1 cinnamon stick
- 4 whole cloves
- 3 dried Kashmiri chilies
- 1 large onion finely chopped
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1 cup water
- salt to taste
Garnish
- cilantro chopped
- lemon wedges
Instructions
- Marinate the lamb shoulder in ginger garlic paste for at least 4 hours, preferably overnight.
- Purée in a blender or food processor the spice paste ingredients. Set aside.
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the dried chilies, cinnamon stick, and whole cloves for 30 seconds.
- Add in the onions. Cook for 10 minutes until browned.
- Add in the ginger garlic paste. Cook for 1 minute.
- Add in the turmeric and lamb with all of it’s marinade. Sear the lamb on all sides for 10 minutes.
- Pour in the water. Bring to a boil. Cover and simmer for 50 minutes. Tilt the lid open for the last 20 minutes of cooking.
- Turn off the heat. Let sit for 5 minutes. Slowly stir in the spice paste. Garnish with cilantro.
Mango Lassi
Mango Lassi
Mango Lassi is a popular yogurt based drink in Northern India. This drink goes great with spicy food, helping cut through the heat.
Equipment
- blender
Ingredients
- 1 mango diced
- 1 pinch saffron soaked in 3 tbsp of warm water
- 1/2 cup mango pulp
- 3 green cardamom seeds
- 1 tbsp sugar
- 1 cup plain Greek yogurt
- 1 cup whole milk
- 5 ice cubes
Garnish
- 2 tbsp pistachios crushed
Instructions
- Add all of the ingredients to a blender. Purée until smooth.
Mumbai Chili Cheese Sandwich
Mumbai Chili Cheese Sandwich
Chili cheese sandwiches are one of the most popular street foods in Mumbai. While there are many versions, this one is the most popular in preparation. If you don’t want to make your own mint chutney, there are a few store bought ones that are quite good that you can find at just about any grocery store in the ethnic aisle. Other then that, this sandwich is really easy to make and is seriously one of the best grilled cheeses I’ve ever had.
Servings: 2
Equipment
- Food processor or immersion blender
Ingredients
- 4 slices bread
- 1/2 cup shredded Swiss cheese or 2 slices
- 1/2 small red or white onion
- 1 small tomato thinly sliced
- 3 green chilies finely chopped
- 2 tbsp butter
Spice Mix
- 1/4 tsp cumin powder
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 tsp salt
Mint Chutney
- 2 cups mint leaves
- 1 cup cilantro
- 1/2 lemon juiced
- 1 green chili
- 1 tbsp ginger chopped
- 1/2 small red onion chopped
- 1/4 tsp salt
- 1/4 tsp sugar
Instructions
- Purée all of the mint chutney ingredients in a food processor or immersion blender. Set aside.
- Combine all of the spice mix together. Set aside.
- Spread a fairly heavy layer of the mint chutney across 2 slices of bread.
- Place the slices of onion on top of the bread. Season with a pinch of the spice mix.
- Place the slices of tomato on top the onions. Season the tomatoes with the spice mix.
- Place the cheese on top of the tomatoes. Place the other slices of bread on top.
- Melt 1 tbsp of the butter on a griddle or in a large skillet over medium heat. Place the sandwiches in the pan. Cook for 4 minutes.
- Melt the other tbsp of butter off to the side of the pan. Flip both sandwiches. Cook for another 4 minutes.
