Archive for the ‘Dry Meat Dishes’ Category

Easy Lamb or Mutton Korma Recipe

June 17, 2008

Korma is a type of mild, creamy sauce thickened with ground nuts and seasoned with raisins.  This braised korma lamb stew is wonderful served over a bed of steamed rice.

Serves-4
Ingredients
2 lbs lamb shanks or cubed or mutton, external fat trimmed
1 black cardamom
Salt, to taste, plus 1 Tbs. salt
4 Tbs. ghee, plus more if needed
1.5 lb. yellow onions, diced
1/4 cup peeled garlic cloves
1 Tbs. finely chopped fresh ginger
6 Tbs. Ajika Korma Spices
2-3 tbs. tomato puree or 6 sun-dried tomato or 6 ripe tomatoes chopped
Zest and juice of 1 orange (optional)
1 lb. carrots, peeled and coarsely diced
1 potato cubed
1 cup yogurt 

Method:
In a deep sauté pan, heat 2 Tbs. of ghee to nearly smoking. Working in batches, brown the shanks and black cardamom, 4 to 5 minutes per side. Transfer to a platter.

Add the remaining 2 Tbs. ghee, heat ghee and then add the onions and garlic to the pan and sauté, stirring, until the onions are tender and translucent, 4 to 5 minutes. Add the ginger, garlic, 1 Tbs. salt, korma spices. Sauté, stirring occasionally, about 5 minutes more. Add the tomatoes,  orange zest and orange juice and stir to mix well. Submerge the shanks in the liquid and bring to a simmer. Cover and cook on medium low until the meat nearly falls off the bone, about 2 hours. Towards the end of cooking add the carrots and potato and yogurt into the stew, cover and cook till vegetables are tender and the meat falls off the bone. .

© Kavita Mehta
photo credit Kavita and Vinay Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=AjikaKormaBlendLamb01

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Lamb Yogurt Curry from Kashmir

June 17, 2008

Ingredients:

1 onion, chopped
2 tsp. ginger
3 garlic cloves, chopped
1 small green chili  minced
1 Tbs. ground coriander
1 tbsp. curry powder
1/2 tsp. garam masala
2 lb. boneless lamb shoulder, cut into large cubes
1 black cardamom
2 tsp. salt or to taste
3 Tbs. ghee or oil
2 cups water
1 cup plain yogurt
Steamed rice or Flat bread for serving

Method:
Heat large, deep fry pan over high heat until very hot and add 2 Tbs. of the oil. Sear the lamb and black cardamom. Brown one side and then turn the cubes of lamb to brown the other side.. Using a slotted spoon, transfer the lamb to a plate.

Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the onion, garlic, ginger and sauté just until it begins to brown, about 3 minutes. Stir in the spice mixture and sauté for 10 seconds more. Add the lamb, water and salt. Increase the heat to medium-high and bring to a boil, then reduce the heat to low. Gradually whisk in the yogurt until combined with the sauce.

Cover and simmer gently until the lamb is tender, about an hour. Serve with steamed rice.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecLambKashmiriYogurt

Shammi Kebab Recipe

June 17, 2008

Shami kebabs or pattie may be the best kebabs in the world. These kebabs are made exceptionally silky due to the addition of the channa dal and the fine mincing in an electric mincer/blender. The result is a smooth, soft, melt-in-the-mouth pattie.
They can be made in advance, frozen and fried when needed. This pan-fried kabab can be made with goat meat/mutton or lamb or beef but tastes best when made with mutton or lamb. Serve it with Mint-Coriander Chutney.

INGREDIENTS:
1 lb. lamb mince boiled – with no water left after the meat is boiled
4 oz. chana daal – with no water left after the lentil is boiled
2 tbsp. Ajika garam masala
minced fresh green chilies to taste
1 tbsp. garlic minced
1 tbsp. ginger minced
2 tbsp. very finely minced cilantro
2 tsp. coriander powder
1 tsp. cumin powder
Salt and fresh lime juice to taste
ghee or oil to shallow fry
PREPARATION:
Grind all ingredients except the cilantro into a thick dough in your food processor.  Now add the cilantro. Shape into patties.
Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides. 

Hint: if the patty is faliing apart at the time of pan frying – add one egg to the mixture by folding the egg into the meat dough.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecKebabShammi

Chicken Tandoori Recipe

June 17, 2008

Ingredients:
Marinade:
2-inch piece ginger, peeled and minced
4 large cloves garlic crushed
1 tbsp. Ajika Tandoori Spice Blend
3/4 cup plain low-fat or whole milk yogurt
1/2. fresh green lime juice
Mix all above ingredients in a bowl

2 lb. boneless skinless chicken thighs and breasts. Make slits in the chicken and add the chicken in the above mix and marinate covered for 4 hours at a minumum or overnight

Grilling:
1/4 cup ghee
A brush to coat the chicken while it grills

Garnish:
1/2 red onion, thinly sliced into rings
1/2 cup minced cilantro leaves
1 or 2 fresh green chiles, thinly sliced
lime wedges
Method:
Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade and ghee and turn the chicken. Grill the chicken till it is cooked, a bit charred but not dry. The ghee should help in keeping the chicken moist.

Transfer the chicken to a large platter and sprinkle some fresh lime juice over it. Garnish with onion, cilantro, green chilies, and lime wedges. Seal the platter with foil. This will help to have the aroma of the garnish seep into the chicken.

Enjoy delicious Tandoori chicken.

Serve with flat breads and chutney.

© Kavita Mehta
photo credit Kavita and Vinay Mehta

Spicy Sweet and Sour Tamarind Coconut Shrimp

June 17, 2008

4 servings.

12 uncooked large shrimp (Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.)

1 tbsp. oil

1/3 cup chopped shallots
4 garlic cloves, minced
1/2 small onion, cut into thin wedges
2 green onions, cut into 2-inch lengths
1 green chile, cut into thin rings

1 tsp. tamarind paste
1/4 cup water
2 1/2 tablespoons fish spices
2 tablespoons fresh lime juice
1 1/2 tablespoons (packed) light brown sugar
3 tablespoons vegetable oil
salt to taste
Garnish
Chopped fresh cilantro

Method:
In another pan heat 1 tbsp oil and add shallots, onion, garlic and sauté 1 minute. Add shrimp and sauté 1 minute. Add rest of the ingredients and sauté until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and green chile. Transfer to platter. Sprinkle with cilantro and serve.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecShrimpTamarindSpicy01

Shrimp Seasoned with Coconut Spice Blend

June 17, 2008

Coconut Spice Blend with its special blend of spices and coconut is a natural blend for shrimp. The Malabar spices in this blend are traditional and are common all along India’s western coastline. If you like Thai food you will enjoy this spice blend. Lime juice and a bit of sugar may be added for a sweet and sour taste.

Serves 4

Ingredients
1 lb shrimp
1 tbsp. oil
3 tbsp. of Coconut Spice Blend
lime juice and salt to taste as this blend has only a small hint of salt

Method:
In a fry pan add oil and heat it. Add seasonings and then veggies. Saute while trning the shrimp so the spices coat the shrimp. Add 1 tsp. water, salt to taste and cover the pan. Steam till shrimp are done.

Serve with steamed rice and plan yogurt.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=AjikaCoconutSpice002

Aromatic Chicken with Raisins and Cashews

June 17, 2008

Serves 3-4

Ingredients:
3 tbsp. sunflower oil
6 skinless chicken thighs, on the bone
1 onion, chopped 
2 bay leaves
4 tbsp. Ajika Regal Rice Blend
1 cup yogurt
6 stems of fresh cilantro leaves chopped
1 tbsp. curry powder 

Method:
– Heat 1 tbsp oil in a large pan. Add the chicken and saute for about 7-10 mins until golden all over, then remove from the pan and keep aside.
– In the same oil fry the onion until transclucent- add more oil if needed.
– Add bay leaves and the Regal rice blend to the onion and fry for about 5 mins.
– Reduce het to low and return the chicken to the pan.
–  Mix in the yogurt, cilantro, curry powder together. Add this to the chicken and stir. Cover with the lid and cook on low for 30 mins, or until the meat falls easily off the bone.

Serve with flat bread.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecChickenAromatic001

Shrimp Curry in Coconut Milk

June 17, 2008

Ingredients
1 large onion, minced
1 inch-long piece fresh ginger, peeled and minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup butter, ghee or vegetable oil
1 1/2 tsp. curry powder
1 to 2 fresh green chiles minced
1 cup hot water
1  can unsweetened coconut milk – 14 oz.
1 tbsp. fresh lime juice
1 lb large shrimp in shell  – about 20
minced cilantro leaves for garnish

Preparation
Heat oil in a pan and saute onion until onion is a nice golden brown color. Add ginger, green chilies. Stir in curry powder and turmeric and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice, salt, sugar and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
While sauce simmers, peel shrimp (devein), wash. Add shrimp to curry sauce and simmer, stirring occasionally, until shrimp are just cooked through and change color, about 3 minutes. Srve garnished with cilantro. 

© Kavita Mehta
photo credit Kavita and Vinay Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecSeafoodShrimpCurry001

Tandoori Salmon Recipe

June 16, 2008

Ingredients:
Marinade:
2 tablespoons Tandoori spice blend 
1 garlic clove, pressed in a garlic press or minced and mashed to a paste
2 teaspoons fresh lemon juice
1 teaspoon sugar
2 tablespoon warm ghee
Mix the above in asmall mixing bowl

3/4 pound center-cut salmon fillet, skinned and halved – pat dry
3 teaspoons coarsely ground black pepper freshly ground
2 tablespoons ghee

Method:
Coat the salmon with the marinade and put it in a sealable plastic, and let it marinate, sealed and chilled, for 30 minutes or 3 hours or more in a refrigerator. Remove the salmon from the bag, discarding the marinade, but saving it, and press 1.5 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the ghee over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 minutes on each side, or until it just crusts up and cooks through.

Transfer the chicken to a large platter and sprinkle some fresh lime juice over it. Garnish with onion, cilantro, green chilies, and lime wedges. Seal the platter with foil. This will help to have the aroma of the garnish seep into the chicken.

Enjoy delicious Tandoori chicken.

Serve with flat breads and chutney.

© Kavita Mehta
photo credit Kavita and Vinay Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecSeafoodSalmonTandoori1

Shrimp Curry in Coconut Milk

June 16, 2008

Ingredients
1 large onion, minced
1 inch-long piece fresh ginger, peeled and minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup butter, ghee or vegetable oil
1 1/2 tsp. curry powder
1 to 2 fresh green chiles minced
1 cup hot water
1  can unsweetened coconut milk – 14 oz.
1 tbsp. fresh lime juice
1 lb large shrimp in shell  – about 20
minced cilantro leaves for garnish

preparation
Heat oil in a pan and saute onion until onion is a nice golden brown color. Add ginger, green chilies. Stir in curry powder and turmeric and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice, salt, sugar and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
While sauce simmers, peel shrimp (devein), wash. Add shrimp to curry sauce and simmer, stirring occasionally, until shrimp are just cooked through and change color, about 3 minutes. Srve garnished with cilantro. 

© Kavita Mehta
photo credit Kavita and Vinay Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecSeafoodShrimpCurry001