Sunils Kashmiri Pot Roasted Lamb With Dried Ginger Recipes

Steps:

• Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.
• Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.
• Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.
• Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.
• Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture.

Steps:

• Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
• Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
• Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
• Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
• Mix in yogurt, saffron, and blanched almonds until well combined.
• Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
• Garnish the curry with chopped cilantro before serving.

Steps:

• EGGS(see INFORMATION AND SPECIAL TECHNIQUES: __Eggs)SCRAMBLED EGGS (see INFORMATION AND SPECIAL TECHNIQUES: __Scrambled Eggs) Scrambled Eggs with Onions Scrambled Eggs with Crumbled Paneer Cheese Parsi Scrambled Eggs with CornOMELETS Parsi Omelet with Tamarind Spicy Omelet with Ground Masala Mashed Potato Omelet Stuffed Omelets Spicy Green Chutney Omelet Filling Tomato and Paneer Cheese Omelet Filling Oven-Roasted Vegetable Omelet Filling Ground Meat Omelet FillingFRENCH TOAST Savory Indian-Style French Toast Stuffed Green Chutney French ToastCHICKEN(see INFORMATION AND SPECIAL TECHNIQUES: __Chicken)EGG CURRIES Spicy North Indian Egg Curry Kerala Egg and Potato Curry with Coconut Milk Goan Egg-Drop Curry with Coconut and TamarindGRILLED AND DRY-COOKED CHICKEN AND TURKEY DISHES Grilled Tandoori Chicken Griddle-Fried Chicken Skewers with Mango-Ginger Sauce Oven-Roasted Yogurt-Marinated Chicken Pan-Cooked Onion Chicken Mint-Cilantro Chicken Pan-Cooked Chile-Chicken Thighs Tamarind Chicken Ginger Chicken with Citrus Juices Peach and Tomato Chicken Coriander and Apple Chicken Diced Chicken with Cumin and Red Bell Peppers Chickpea Masala Chicken Roasted Turkey with Indian FlavorsCHICKEN DISHES WITH GREENS Spicy Green Masala Chicken Traditional Indian Chicken with Spinach Chicken Tenders with Sautéed Spinach Hyderabadi Fenugreek Chicken Punjabi Fenugreek Chicken Cilantro Chicken Drumsticks in a WokCHICKEN CURRIES Basic Chicken Curry Chicken Curry with Chopped Onions and Tomatoes Chicken Curry with Dry-Roasted Spices Chicken in Fried Masala Curry Saffron Chicken Curry with Dry-Roasted Almonds Cashew and Poppy Seed Chicken Curry South Indian Coconut Chicken Curry Almond Chicken in Coconut Milk Sauce Grilled Chicken in Spicy Sauce Butter Chicken Curry Chicken and Cracked-Wheat Curry Goan-Style Spicy Chicken CurryYOGURT CHICKEN CURRIES Yogurt Chicken Curry with Caramelized Onions Fragrant Chicken Curry with Coconut and Sesame Seeds Hyderabadi Chicken Curry Baked Yogurt-Mint Chicken Curry Chicken Tenders in Creamy White Sauce Parsi Peanut Chicken Nirmala's Sindhi Chicken CurryGROUND CHICKEN CURRIES Soft-Cooked Ground Chicken with Cardamom Seeds Diced Chicken with Pomegranate Seeds Chicken Kofta Balls in Kashmiri Cashew-Saffron SauceMEAT(see INFORMATION AND SPECIAL TECHNIQUES: __Meat)CLASSIC LAMB CURRIES Basic Pan-Roasted Lamb Curry Classic Marinated Lamb Curry Curried Lamb with Whole Spices Lamb Curry with Pickling Spices Marinated Lamb Shanks Curry with Potatoes Rita's Mutton Curry Mughlai Lamb Curry with Cashews and Coconut Milk Mughlai Pot-Roasted Lamb with Almonds and Poppy Seeds Sunil's Kashmiri Pot-Roasted Lamb with Dried GingerLAMB AND GRAIN CURRIES Parsi Lamb Curry Punjabi Split Chickpeas and Lamb Curry Hyderabadi Mashed Lamb and Cracked-Wheat Hyderabadi Lamb with Mixed LegumesLAMB CHOP AND CUTLET DISHES Fragrant Lamb Chops in Yogurt Curry Mughlai Lamb Chop Curry with Almond and Poppy Seeds Parsi Lamb Chops Curry Milk-Simmered Rib Chops Milk-Simmered, Batter-Fried Lamb Rib Chops Citrus-Glazed Lamb Loin Chops Pan-Sautéed Lamb Chops with Rosemary Sautéed Lamb Cutlets with FenugreekWHOLE LEG OF LAMB AND RACK OF LAMB Pot-Roasted Leg of Lamb Hyderabadi Spicy Leg of Lamb Raan with Screwpine Essence Spinach-Stuffed Honey-Roasted Boneless Leg of Lamb Grilled Butterflied Leg of Lamb Spicy Rack of Baby Lamb My California-Style Rack of Baby LambGROUND MEAT AND MEAT BALLS (Keema and Kofta) Ground Meat with Potato Wedges Ground Meat with Red Lentils Ground Meat with Spinach and Coconut Milk Ground Meat with Nuts and Raisins Spicy Meat Balls Stuffed Meat Balls in Yogurt-Cream Sauce Egg-Stuffed Meat Balls in Yogurt-Cream Sauce Kashmiri Hand-Pressed Meat Rolls in Curry Sauce Ground Meat Rolls in Spicy Buttermilk Sauce Kashmiri Meat Balls in Red Paprika Sauce Yogurt-Braised Meat BallsREGIONAL MEAT SPECIALTIES Kerala Lamb Chile-Fry with Vinegar Kerala Lamb Curry with Coconut Milk Coorgi Potk Curry Spicy Goa-Style Lamb Curry Spicy Goa-Style Pork Curry Rosita's Goan Pork Curry Goan Beef Curry Kashmiri Slow-Cooked Spicy-Lamb Curry Kashmiri Lamb Curry with Saffron Kashmiri Lamb Curry with Turnips Flattened Lamb Strips in Fragrant Yogurt Curry Stuffed Rolled Lamb Strips in Spicy Cream Sauce Meat Broth Lamb CurryFISH AND SHELLFISH(see INFORMATION AND SPECIAL TECHNIQUES: __Fish and Shellfish)SHRIMP DISHES Pan-Fried Shrimp Spicy Grilled Shrimp Cochin Coconut Shrimp with Tomatoes Marinated Shrimp with Green Mangoes and Bell Peppers Kerala Shrimp Chile-Fry Butterflied Sesame Shrimp Tangy Shrimp with Fresh Mint Leaves Coconut Chutney ShrimpSEAFOOD CURRIES Spicy Goan Shrimp Curry Shrimp Curry with Chayote Naina's Crab CurryFRIED, GRILLED, AND BAKED FISH Sohini's Fast and Easy Indian Tuna Vinegar-Poached Fish with Fresh Curry Leaves Grilled Sea Bass Broiled Indian Swordfish Steaks Basic Southern Indian Fried Fish Pan- Fried Whole Fish with Tomatoes and Kokum Pan-Fried Fish Fillets with Ajwain Seeds Pan-Fried Sea-Bass with Cilantro-Yogurt Sauce Blackened Garam Masala FishFISH CURRIES Basic Fish Curry Pan-Fried Halibut in Yogurt-Cashew Curry Fish with Bengali 5-Spices Fish with Ground Mustard Seeds Cochin Masala Fish with Pearl Onions Sohini's Fish Curry with Dried Coconut Malabar Fish Curry with Kokum and Coconut Milk Spicy Fish Curry with Coconut Sauce Goan Fish Curry with Coconut Milk and Tamarind Hyderabadi Fish Curry with Sesame Seeds and Tamarind Fish with Bell Peppers and OnionsFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
• Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

Steps:

• Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
• In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
• Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
• Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
• Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.

Steps:

• 1. Prepare the curry paste. Then, place the lamb in a large non-reactive bowl. Add the yogurt, curry paste, garam masala (save 1/4 teaspoon for garnish), turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the cardamom pods, cinnamon, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, then mix in the marinated lamb with the marinade and cook over high heat, stirring, until it comes to a boil. Reduce the heat to medium-low, cover the pan, and cook until most of the juices are dry, 20 to 25 minutes.3. Uncover the pan, add the green chili peppers and fenugreek leaves, increase the heat to medium-high and cook, stirring, until the pieces are well-browned and are coated with the sauce, 10 to 12 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is fork-tender and the sauce thick. Transfer to a serving dish, mix in half the cilantro, garnish with reserved garam masala and the remaining cilantro, and serve hot.VARIATION: To make a saucy dish, add some more whisked yogurt, buttermilk, or water in Step 4 and cook until you have your desired sauce. Adjust the seasonings and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Soak beans:
• Combine beans with enough water to cover by 2 inches in a 4-to 5-quart pot. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, while you cook the pork.
• Cook pork while beans soak:
• Bring pork and water (4 quarts) to a simmer in an 8-to 10-quart heavy pot. Skim any foam, then add bay leaves and oregano. Simmer, uncovered, 1 1/4 hours.
• Cook beans and roast tomatoes
• Drain beans and add to pork mixture along with onions, garlic, rosemary, and 1 tsp each of salt and pepper. Simmer, uncovered, stirring occasionally, until beans are just tender, 35 to 45 minutes.
• While beans simmer, preheat oven to 475°F with rack in upper third. Toss tomatoes with oil and spread out, cut sides up, in a large 4-sided sheet pan. Stir together sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and sprinkle over tomatoes. Roast until tomatoes begin to shrivel and caramelize on bottom, about 45 minutes.
• Finish Stew:
• When beans are tender, scoop out about 4 cups beans with a slotted spoon and coarsely mash.
• Return mashed beans to stew along with tomatoes, parsley, and 1 teaspoon salt and simmer 3 minutes. Discard bay leaves and season stew with salt and pepper.