Lamb Or Beef With Whole Spices And Onions Recipes

LAMB WITH WHOLE SPICES AND ONIONS: KHARU GOS

Steps:

• Heat the oil in a heavy saucepan until a haze forms on top. Add the cinnamon, cardamom, garlic, and red chiles. As soon as the spices swell and change color, add the onions and saute until well browned. Add the lamb and cook, turning occasionally, until browned on all sides. When the liquid in the pan has almost dried up, add the ground spices and the ginger/garlic paste and stir well. Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight-fitting lid and summer for 15 to 20 minutes, stirring from time to time and making sure the sides of the pan are kept clean.
• Add the potatoes and mix them in well, then add the tomato, if using. Cover again and simmer until the lamb and potatoes are tender. Check the seasoning and sprinkle with some chopped fresh cilantro. Stir some in as well, if you like, for an extra kick.
• Ginger/garlic paste forms the basis of most of India's cooking. In many recipes in this book I have listed finely chopped garlic and ginger separately to make life easier. However, in some recipes, only a paste will do. Most supermarkets now sell separate jars of ginger paste and garlic paste. All you need to do is blend them together.
• To make your own, take equal quantities of peeled garlic and fresh ginger and work them to a paste with a mortar and pestle. Alternatively, puree them in a blender with a little water and some bland vegetable oil (not olive oil), stopping regularly to scrape down the sides. The paste will keep in the refrigerator for up to 2 months if you mix in a little oil to prevent spoiling.

LAMB OR BEEF WITH WHOLE SPICES AND ONIONS

Steps:

• Cut meat into 1-1.5 inch cubes and pat dry. Slice onions into thin slices. Peel and grate ginger.
• Heat oil in large pot. Saute onions, stirring occasionally for 15 minutes. Remove onions and set aside.
• Add the cardomoms, bay leaves, cumin, red peppers, peppercorns, and ginger to the pot. Stir for 1 minute until bay leaves darken and ginger is sizzling.
• Add the meat and 1 t salt. Cook, stirring, for about 5 minutes until the liquid comes to a full boil. Cover, lower heat, and simmer for 1 hour and 10 minutes or until the meat is tender.
• Add onions and cook, uncovered, over medium heat for another 3-5 minutes.

SPICY LAMB BOLOGNESE

Steps:

• Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
• Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
• Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
• In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
• Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.