Lamb Madras Curry

Lamb Madras Curry

Ingredients

Curry Paste


1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste1 1/2 teaspoons ground turmeric
2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste

Directions

Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.

Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.

Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.

When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

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Nadan Kappa Biriyani

Nadan Kappa Biryani 

Ingredients:-

Kappa/Tapioca - 1 kg

Turmeric powder - 1/2 tsp

Salt to taste

Small onion - 2

Chopped green chiles - 2

For the Meat curry

Meat ( Beef , Pork ,lamb or chicken)- 1/2 kg

Chopped onion - 2

Chopped tomato - 1(optional)

Coriander powder - 2 tsp

Chili powder - 1 1/2 tsp

Crushed ginger and garlic - 2 tsp

Crushed star anise , black peppercorns and Cardamom - 1 tsp

Garam masala - 1/2 tsp

Salt to taste

For Garnishing

Curry leaves

Red chiles

Raisins- 2 tsp

Chopped onion - 1 small

Mustard seeds

Method 

Wash , clean and cut kappa into small pieces. Cook it in a heavy bottomed vessel by adding turmeric powder, salt and enough water to cover it .When it is done drain and add crushed small onions and green chiles.mix it well using a heavy spoon.

To make the meat mixture :- Marinate the meat pieces with chili, coriander, all crushed masalas and ginger and garlic and salt. Pressure cook it for 3-4 whistles by adding no water or if you want add 1/2 cup water.( depends on the meat you are using, if it is chicken 1-2 whistle is good, but beef , pork or lamb needs more time to cook).

Heat oil in a pan and chopped onions. saute for 8-10 minutes and add chopped tomato and fry it for another3 minutes. Add the cooked meat , along with the liquid if you have any and mix it well.Add garam masala..let it stand on a medium flame for another 10-12 minutes for the gravy to run dry or thick.Add this meat mixture to the prepared kappa and combine it well, so that the meat mixture gets mixed well with the Kappa.

Heat oil in a pan and add mustard seeds. when they pop up add curry leaves, red chiles, raisins and chopped onions.fry till golden and pour over the Kappa Biriyani. and Serve warm

Cheers!!!!

(Source: Sarah, Vazhayila))

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Kibbeh

Party bites

Makes 12prep 30 mins, plus chilling cook 25 mins
deep-fat fryer

Ingredients:

2 tbsp olive oil1 small onion, peeled and finely chopped
85g (3oz) lean minced beef or lamb
1 tbsp pine nuts, lightly toasted
tsp ground cinnamon
salt and freshly ground black pepper
1 small onion, peeled and roughly chopped
175g (6oz) bulghur wheat, soaked for 20 minutes in cold water
tsp ground allspice
250g (9oz) lean minced beef or lamb
vegetable oil or sunflower oil, for deep frying

Preparation:

1 - To make the filling, heat the oil in a frying pan and fry the onion until softened. Add the meat and fry until lightly browned, stirring to break up clumps. 
Stir in the pine nuts and cinnamon; season to taste with salt and pepper. 
Set aside.

2 - To make the shells, put the onion in a food processor and process to a paste. Add the bulghur wheat, allspice, and minced meat, 
season to taste with salt and pepper, and process thoroughly.

3 - Dampen your hands, take a small egg-sized piece of the shell mixture, and press to a round 5mm ( in) thick. 
Spoon a little of the filling on top and press the shell around it so it is enclosed. 
Shape each end of the kibbeh into a point. 
Repeat with the remaining filling and shell mixture to make 11 more kibbeh. 
Chill well for 1 hour or longer.

4 - Heat the oil to 180C (350F) and deep-fry the kibbeh, 3 or 4 at a time,until golden brown. Drain on kitchen paper; serve hot.

Good with: A yogurt, cucumber, and mint sauce, and a tomato, red onion, and parsley salad.

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