INDIAN STYLE LAMB CURRY
4-5 lbs lamb cut into 1" square cubes
6 tbsp oil
1 med onion chopped coarsely
1 whole bulb garlic (approx 15 cloves) minced
3 tsp salt (more if desired, but start with this)
3 tsp tumeric powder (yellow curry powder)
6 tsp Masala powder (allspice)
1 bunch cilantro
fresh chilies (start with little bit, add to desired heat)
3 med potatoes, peeled and quartered
the leaves from 1 stem of curry leaves (optional)
4 cups water
You may have to find an East Indian store and show them this recipe for them to know what you need.
In a large cooking pot on medium/high heat, add the oil, and heat until oil is hot, add onions, and fry until light brown.
Stir in tumeric powder, and 30 secs later add the garlic and chilies. Mix for about 1 min, add the curry leaves (make sure no stems), and stir in the lamb.
Add the Masala powder and salt and mix. Cook covered for about 5 mins.
Add the water, then cover and cook for 20 minutes. Add the potatoes, and cook another 20 minutes covered.
Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.
If needed, cook longer until the desired result.
Garnish with cilantro, serve over rice (basmati is best) and that's it.
INDIAN BUTTER CHICKEN
2-3 lbs. chicken breast, 1" cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 cups plain yogurt
2 tablespoons butter
2 tablespoons chili powder
2 tablespoons garlic paste
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 1/2 tablespoons garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon green chile pepper, chopped
2 cups tomato puree
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dry fenugreek leaves
1 cup heavy cream
Marinate chicken in a glass dish with lemon juice, 1 tablespoon chili powder and 1/2 teaspoon salt. Cover tightly with plastic wrap and marinate in refrigerator for about an hour. Pour off excess liquid from yogurt if any exists. Combine with 2 tablespoons garlic paste, 1/2 tablespoon garam masala, chili powder, salt, butter, ginger paste, olive oil and lemon juice.
Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400°F.
Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.
To prepare the sauce, in a saucepan melt the butter and stir in 1 tablespoon garam masala. When the spice begins to sputter, stir in green chile peppers, and ginger. Saute 5 minutes, stirring in the garlic paste near the end (don't allow it to turn brown). Stir in tomato sauce, 1 tablespoon chili powder, salt and water. Bring up to a boil, then reduce heat to a simmer. Stir in the fenugreek and honey.
Put the chicken into the saucepan. Cooking over medium heat for another 5 minutes, or until chicken is tender and done. Pour in the fresh cream at the last minute and remove from heat.
Taste and adjust seasoning.
INDIAN VEGETABLE RICE
3 tbsp. vegetable oil or butter
3/4-1 c. raw cashew nuts or other nuts
1/2 c. finely chopped onion
1 tsp. finely chopped fresh ginger
1 tsp. finely chopped fresh hot green chili
2 tsp. coriander powder
1/2 tsp. cumin powder
1/4 tsp. turmeric powder
1/4 tsp. fennel seed
3 whole cloves
2 cardamom seeds, peeled
1 bay leaf
Few sm. pieces cinnamon sticks
1 c. long grain or Basmati (Indian) rice
2 tsp. fresh coriander leaves, finely chopped
Fresh lime juice (optional)
1 c. vegetables (carrot, green beans, potato, green peas, bell pepper), cut into sm. pieces or substitute frozen mixed vegetables, thawed
1 1/2 tsp. salt
2 1/4 c. water
In a heavy pan, heat the oil on medium heat; fry the nuts until they turn golden brown in color. Remove from pan and set aside.
Brown onion; stir in ginger, garlic and green chili. Then stir in cloves, cardamom, bay leaf and cinnamon. Stir in coriander, cumin and turmeric powders and vegetables. Fry for 2 minutes. Add rice and salt; stir it well for 1 minute. Add water and increase heat. Boil it for 3 minutes and reduce heat to low; cover. After 15 minutes, stir it well and cover again. Cook for about 30 minutes and turn off heat; let it stand for 20 minutes without removing cover.
Remove from heat. Remove bay leaf, cinnamon sticks and 3 cloves. Stir in fried nuts and chopped coriander leaves. Sprinkle with lime juice according to taste.