Archive for the ‘Red Meat’ 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

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

Shammi Kebab Recipe

June 16, 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