![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
conuly posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeFrom 660 Curries.
This recipe requires a prepared spice mix which is also a recipe in this cookbook, I'll list that first:
Bin bhua garam masala (coriander-scented untoasted blend)
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1/2 teaspoon cardamom seeds removed from the pods
2 dried bay leaves
3 or 4 dried red Thai chiles to taste, or 1 teaspoon cayenne.
Grind all ingredients in a spice grinder (I suggest using a dedicated coffee grinder that you NEVER USE FOR COFFEE) and grind until the texture resembles that of finely ground black pepper.
You can store in a tightly sealed container for up to two months. Refrigeration not recommended.
This recipe will make 1/3 a cup, or 16 teaspoons. You need 1/8 that for this recipe. I recommend cutting the above measurements to 1/2 or 1/4 of what it says if you don't intend to make more recipes using this garam masala.
********
Yogurt-Marinated Lamb
Ingredients
1/4 cup yogurt
1 tablespoon ginger paste (finely grated ginger works)
2 teaspoons minced garlic
1 teaspoons of the above garam masala
2 teaspoons kosher salt or sea salt
1.5 pounds boneless leg of lamb, fat trimmed and discarded, cut into 1 inch cubes
2 tablespoons ghee (clarified butter) or canola oil
1 teaspoon black cumin seeds
1 teaspoon fennel seeds
12 whole cloves
4 black cardamom pods
2 fresh or dried bay leaves
2 cinnamon sticks
1 cup finely chopped red onion
2 tablespoons tomato paste
1 tablespoon ground kashmiri chiles or 3/4 teaspoon cayenne mixed with 2 teaspoons paprika
Instructions
Whisk the yogurt, ginger, garlic, garam masala, and salt together in a bowl. Add the lamb, stir to coat. Refrigerate, covered, for at least one hour or overnight.
Heat the oil in a large skillet over medium-high heat. Sprinkle in the cumin, fennel, cloves, cardamom, bay leaves, and cinnamon, stir-fry for 15 - 30 seconds. Immediately add the onion and cook until light brown, 4 to 6 minutes. (Closer to 10, in my estimation.)
Add the lamb, marinade and all, and cook, stirring occasionally, until the yogurt is absorbed by the lamb and the ghee is starting to separate from the meat, about 15 minutes.
Stir in the tomato paste and chiles, and stir to make sure the lamb pieces get coated with the paste. Pour in 1 cup water and stir once or twice to deglaze the skillet, releasing any browned bits of lamb and spices. Bring to a boil, then reduce heat to medium low, cover the pan, and simmer, stirring occasionally, 15 to 20 minutes until lamb is tender.
I've actually made this three times since starting this comm.
I served it today with rice, natch, and also sauteed cabbage and carrots.
This recipe requires a prepared spice mix which is also a recipe in this cookbook, I'll list that first:
Bin bhua garam masala (coriander-scented untoasted blend)
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1/2 teaspoon cardamom seeds removed from the pods
2 dried bay leaves
3 or 4 dried red Thai chiles to taste, or 1 teaspoon cayenne.
Grind all ingredients in a spice grinder (I suggest using a dedicated coffee grinder that you NEVER USE FOR COFFEE) and grind until the texture resembles that of finely ground black pepper.
You can store in a tightly sealed container for up to two months. Refrigeration not recommended.
This recipe will make 1/3 a cup, or 16 teaspoons. You need 1/8 that for this recipe. I recommend cutting the above measurements to 1/2 or 1/4 of what it says if you don't intend to make more recipes using this garam masala.
Yogurt-Marinated Lamb
Ingredients
1/4 cup yogurt
1 tablespoon ginger paste (finely grated ginger works)
2 teaspoons minced garlic
1 teaspoons of the above garam masala
2 teaspoons kosher salt or sea salt
1.5 pounds boneless leg of lamb, fat trimmed and discarded, cut into 1 inch cubes
2 tablespoons ghee (clarified butter) or canola oil
1 teaspoon black cumin seeds
1 teaspoon fennel seeds
12 whole cloves
4 black cardamom pods
2 fresh or dried bay leaves
2 cinnamon sticks
1 cup finely chopped red onion
2 tablespoons tomato paste
1 tablespoon ground kashmiri chiles or 3/4 teaspoon cayenne mixed with 2 teaspoons paprika
Instructions
Whisk the yogurt, ginger, garlic, garam masala, and salt together in a bowl. Add the lamb, stir to coat. Refrigerate, covered, for at least one hour or overnight.
Heat the oil in a large skillet over medium-high heat. Sprinkle in the cumin, fennel, cloves, cardamom, bay leaves, and cinnamon, stir-fry for 15 - 30 seconds. Immediately add the onion and cook until light brown, 4 to 6 minutes. (Closer to 10, in my estimation.)
Add the lamb, marinade and all, and cook, stirring occasionally, until the yogurt is absorbed by the lamb and the ghee is starting to separate from the meat, about 15 minutes.
Stir in the tomato paste and chiles, and stir to make sure the lamb pieces get coated with the paste. Pour in 1 cup water and stir once or twice to deglaze the skillet, releasing any browned bits of lamb and spices. Bring to a boil, then reduce heat to medium low, cover the pan, and simmer, stirring occasionally, 15 to 20 minutes until lamb is tender.
I've actually made this three times since starting this comm.
I served it today with rice, natch, and also sauteed cabbage and carrots.
