the beauty of sharing: Indian

Showing posts with label Indian. Show all posts

Saturday, September 19, 2015

Lamb Keema with Potatoes

Lamb Keema is a very popular dish in Persia and Indian countries. It's a very simple weeknight meal and the spices and ingredients are easily interchangeable. This is the recipe we have been making for years and every single one of my children loves it which is nothing short of a miracle!

I wish you could smell this dish, it's aromas are breathtaking. It may not look very pretty but the flavors of the spices and chili gives it so much depth. Balanced out with whole yogurt which adds a bit of creamy sweetness to this Indian dish and you have yourself a winner.

You can use rice instead of potatoes if you wish and ground beef or turkey for the lamb. However, I implore you to try lamb if you have been hesitant to, it's flavor is incomparable to beef and all of the lamb I've seen available in markets are free range and fed a natural diet and therefor healthier and more humane than most cattle. We eat very little meat in this house and lamb is my favorite next to elk. Sorry vegetarians.

2 tablespoons ghee or coconut oil ( I strongly recommend using either of these, I use coconut oil)
1 yellow onion, chopped
5 cloves garlic, minced
1 1/2" fresh ginger root, peeled and minced
1 green chili (Anaheim or poblano) chopped (or 1 teaspoon chili powder)
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Garam Masala
1 pound ground lamb
3 small Yukon gold potatoes, diced into 1/2" cubes
3 plum tomatoes, chopped
3/4 cup fat free, plain yogurt
salt to taste
3 tablespoons cilantro, chopped

Put oil in medium size hot skillet & saute onion, garlic, ginger root, chili, and spices. Add ground lamb and stir until it's mostly cooked, then add potatoes, salt and tomatoes. Cover and simmer 15 minutes. Add peas and yogurt and simmer 5 minutes more.

Take off heat and add cilantro. Serve w/ chutney (optional)

Wednesday, March 11, 2015

Roasted Cauliflower Florets with Sweet Curried Quinoa

Can we just talk for a minute about how hard it is to motivate myself to get anything at all done right now? Honestly, all I want to do is be outside and soak up the warm, perfect Arizona sun in all of its perfect glory. I realize most of the Country is struggling through a nasty winter at the moment and I'm sorry to rub it in your face, I don't mean to. I'm more than grateful for the gorgeous weather we have here in Phoenix and I mean to take advantage of every single second of the sun basking, pool side lounging, Chardonnay sipping Spring we have been blessed with. Feel free to come visit us anytime (except June-August which pretty much sucks and it's your turn for bragging).

We've been either eating out (on patios of course), ordering in or making super simple, throw together lunches and dinners so as not to waste any time stuffed up indoors. I've come to terms with my laziness and in fact prefer to call it embracing and enjoying the present. Perspective people.

Make this when you are craving something simple, sweet and savory all at the same time. Don't forget the raisins, Yum! The end.

recipe source Cookie and Kate

SERVES 4 PREP TIME 10 COOK TIME 30

Roasted Cauliflower

1 head cauliflower, cut into bite-sized florets

2 tablespoons melted coconut oil or olive oil

¼ teaspoon cayenne pepper

pinch sea salt

Curried Quinoa and Greens

2 teaspoons melted coconut oil or olive oil

1 medium yellow onion, chopped

1 teaspoon ground ginger

1 teaspoon ground turmeric

½ teaspoon curry powder of choice (optional)

½ teaspoon ground cardamom

1 can (14 ounces) light coconut milk

½ cup water

1 cup quinoa, rinsed well in a fine mesh colander

⅓ cup raisins

1 teaspoon sea salt

1 tablespoon cider vinegar

4 cups baby spinach, baby kale, chard or arugula

red pepper flakes to taste

Roast the cauliflower:

Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with oil, cayenne p and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.

Cook the quinoa:

In a large pot warm the oil over medium heat. Add the onion and cook until translucent, stirring frequently, 3- 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a soft boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.

Fluff the quinoa with a fork. Stir in the salt, vinegar and greens. Spoon quinoa into bowls over roasted cauliflower. Add red pepper flakes to your taste.

Thursday, March 5, 2015

Baked Rock Fish with Green Harissa over Zucchini and Roasted Tomato Cous Cous

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is used as a dip for pita bread, added to couscous, grilled vegetables, pastas and spread on fish and poultry. Toasting cumin, mustard and coriander seeds brings out a impeccable aroma and flavor that pre ground spices just can't match. This is one to try.

In the words of my five year old daughter, "What a Day!". Indeed. We made bottle rockets at preschool, you've never seen such an excited bunch of 4 and 5 year olds I just love those little squeals of delight. We picked peas from the school garden that we planted a few months ago.... and even ate them. We made a new friend, we went out to lunch and had root beer, macaroni and cheese aaaand french fries. And then, well then we signed up for Karate!!! Or as little miss 'M' says it "Kyratee" and then we came home, sat on the patio and had strawberry Popsicles by the pool.

It doesn't get much better than that.

Toasting the cumin, mustard and coriander seeds brings out a impeccable aroma and a flavor that pre ground spices just can't match. Toast them in a cast iron skillet over medium low heat for a few minutes until a glorious, yes glorious aroma wafts through the air. You should see me hanging over the skillet breathing deeply and trying not to drool into the pan.

In a small grinder (preferably not one used for coffee as flavors can linger) pulse a few times until ground. Again, breath in the toasted loveliness.

Serve with fluffy cous cous and your favorite vegetables. I lightly saute chopped zucchini and shallots in the pot before I add broth and cous cous. Throw some grape or cherry tomatoes in the baking dish with the fish.

TIME 30 MINUTES SERVES 4

You Will Need

3 pieces of Rock fish or other fish, about 8 ounces each
2 teaspoons olive oil to coat baking dish
salt and cracked black pepper to taste

For the Harissa

1 cup cilantro, stems removed
1 cup flat leaf parsley, stems removed
2 jalapenos, seeds removed
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil (preferably cold pressed)
1/3 cup scallions, chopped
2-3 garlic cloves smashed
2 tablespoons cumin seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1/2 teaspoon sea salt

Pre heat your oven to 425F.

In a small cast iron skillet over medium low heat toast the seeds for 2-3 minutes until fragrant and lightly browned. Immediately remove from heat and place in a small bowl or 'coffee' grinder. Grind the seeds to a fine consistency. Place remaining ingredients along with the spices in a small food processor or blender. Blend on low speed or pulse just until combined.

In a ceramic baking dish coat with olive oil. Place the fish in the dish and lightly sprinkle with salt and pepper. Spoon desired amount of harissa over the fish. Bake uncovered for 15-20 minutes until fish flakes easily with a fork.