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#1
11-13-2007, 10:26 PM
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Quote:
There is a very good book of recipes for all things Indian. It is called 1000 Indian Recipes by Neelam Batra. This book is absolutely wonderful for indian cuisine. It gives you everything you need to know or ever want to know about different spices, dishes, desserts, etc. If you can find it, Shane...I highly recommend it.  Here is a dish I had tonight: Spicy Goa-Style Lamb Curry 6 to 8 red chile peppers, such as chile de arbol broken into pieces 1/4 cup vinegar 3 garlic cloves, peeled 6 to 8 quarter sized pieces of fresh ginger 1 large onion chopped, coarsely 1 tbsp. ground cumin 2 tsp. ground mustard seeds 2 tsp. garam masala 1 tsp. salt 1/2 tsp. turmeric 2 lbs. boneless lamb (fat trimmed) cut into 2 inch pieces 30-40 curry leaves, finely chopped (optional) 2 to 3 tbsp. peanut oil 1 15oz can of tomato sauce 2 to 3 cups of water Preparation: 1.) Soak the chile peppers in the vinegar for 1 to 2 hours. Then in a food processor or blender, process together the chile peppers plus the vinegar, garlic, ginger, and onion until fine. Mix in the cumin, mustard, garam masala, salt, and turmeric, and process again to make a smooth paste. 2.) Place the lamb pieces in a large non-reactive bowl. Add the chili-onion-spice paste 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. 3.) Heat the oil in a large nonstick saucepan over medium-heat, add the curry leaves and the lamb, plus all the marinade, and cook, stirring, over high heat the first 3 to 5 minutes and then over medium-low heat until the pieces of lamb are well-browned...10 to 12 minutes. 4.) Add the tomato sauce and water and cook until the lamb is tender and the sauce thick, about 40 minutes. Transfer to a serving dish, garnish with garam masala, and serve. Variation: To mellow the peppery heat and to increase the quantity of the dish, add 2 to 3 peeled and diced potatoes along with the lamb, then proceed. I have had both variations (with potatoes and without) and I love them both equally. You better be able to stand the heat with the first variation, though. 
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2004 Diamond Graphite FX (110K mi. and counting) Last edited by N50 : 11-13-2007 at 10:44 PM. 
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