Although this curry takes 90 minutes to cook/stew, it was worth the wait. The dish is from Rajasthan, it is a state which is entirely a desert. Food cooked from local ingredients is devoid of root vegetables and mostly, no meat.Ingredients4 tbsps ghee 2 lbs lamb shoulder, cubed in 2 inch pieces – preferably boneless2 Tablespoons finely chopped garlic1 cup plain full fat yogurt2 dry bay leaves6 green cardamoms1 cinnamon stick, broken into two1 large red onion, thinly sliced2 Tablespoons curry powder2 Tablespoons paprika powder1 teaspoon cayenne powder2 Tablespoons chopped cilantroSalt, to taste InstructionsIn a mixing bowl, add garlic, yogurt, paprika, cayenne, curry powder, some salt and marinate the lamb pieces. Set aside.In a 5 qt pot, heat ghee...
Ingredients1 bunch fresh fenugreek leaves, leaves removed and stem discarded, leaves then rinsed and finely chopped1 medium sized Idaho potato, rinsed and chopped in 1 inch cubes2 dried red chilies, each broken into two1 teaspoon finely chopped garlic1 teaspoon cumin seeds2 Tablespoons light oil1/2 tsp turmeric powder1/2 jalapeno, finely chopped OPTIONAL1 medium size tomato, tomato on the vine would be good, finely chopped1/2 tsp salt InstructionsIn a 3 qt pot over medium heat, heat oil and saute cumin seeds, garlic and dry red chilies in hot oil. Add potatoes and stir, cook potatoes on medium low heat (covered) for 5 - 7 minutes, stirring every 2 minutes so that all sides of the potato are cooked and slightly brown in...
Saag is a pureed green, typical Punjabi dish, it can be made with spinach only, mustard only, or a mix of these greens as I have done below. Ingredients 4 cups chopped fresh mustard leaves 1 cup frozen chopped spinach 1 cube frozen fenugreek leaves OPTIONAL 1/2 teaspoon cayenne powder 2 teaspoons turmeric powder 1 Tablespoon grated ginger1 Tablespoon grated garlic2 Tablespoons corn meal 2 Tablespoons butter 1 cup red onion, finely chopped Salt to taste1 cup chopped Paneer cheese pieces, 1 inch cubes OPTIONAL MethodIn a wide pot, boil 2 cups of water and add ginger, garlic, chopped spinach, fenugreek and mustard greens and cook partially covered for about 15 minutes, stirring every minute.Carefully puree this mixture...
Today I was teaching a cooking class at a corporate event, and I had this lamb curry on my menu. Although this curry takes 90 minutes to cook/stew, it was worth the wait. The dish is from Rajasthan, it is a state which is entirely a desert. Food cooked from local ingredients is devoid of root vegetables and mostly, no meat. Ingredients 2 lbs lamb shoulder, cubed in 2 inch pieces – preferably boneless2 tbsps finely chopped garlic1 cup plain full fat yogurt2 dry bay leaves6 green cardamoms1 cinnamon stick, broken into two1 large red onion, thinly sliced 4 tbsps ghee 2 tablespoons RUPEN’S CURRY MIX OR 2 tbsps curry powder 2 tbsps paprika powder1 tsp cayenne powder2 tbsps chopped...
Mummy makes this recipe in my hometown, Mumbai, India. Its a very simple recipe, it is one pot cooking and can be easily made within 30 minutes. If you choose to puree this recipe, you can in a blender and eat this hearty soup with toasty white bread. Black Eyed Peas are easy to store and cook. I use fresh Black Eyed Peas and cook them prior to making this curry. You can buy frozen peas, which are partially cooked. Ingredients 1/2 cup red onion, finely chopped2 tbsps oil2 cups black eyed peas, cooked OR frozen2 dried bay leaves1 tbsp sugar OR jaggery1 cup chopped tomato 1 tablespoon RUPEN’S CURRY MIX OR 1 tbsp coriander powder1/4 tsp cayenne powder1/2 tsp...
