Summer 2013 Cooking Seminars Series
|3 lbs.||Lamb, cubed|
|1 tbsp||Coriander Seeds|
|1 tsp||Cumin Seeds|
|2 tsp||Mustard Seeds|
|5||Dried Red Chillies|
|1/2 tsp||Cardamom Seeds|
|1/2 tsp||Ground Tumeric|
|5||Galic Cloves, chopped|
|1 inch||Ginger Root, chopped|
|4 tbsp||Wine Vinegar|
|5 tbsp||Vegetable Oil|
|2 cups||Canned Tomatoes|
|Salt, to taste|
- Heat the frying pan over a medium heat and fry the whole spices until browned. Grind them to a fine powder. Stir in the turmeric and salt to taste.
- Blend the powder with the garlic, ginger and 4 tbsp of wine vinegar to a smooth paste in a blender or food processor. Rub the paste into the meat and leave to marinate overnight.
- Heat the oil in a heavy based pan and fry the onions over a medium heat until golden brown. Add the lamb and fry for 15 minutes until golden.
- Stir in the tomatoes and fry until all the liquid has been absorbed and the oil appears on the surface.
- Add the remaining wine vinegar and water, bring to the boil, cover and cook over a medium-low heat for 40 minutes until the meat is tender.
1 teaspoon turmeric
1/2 teaspoon cayenne
3 tablespoons plus 1 1/2 tablespoons vegetable oil
12 ounces paneer,
3 lbs fresh spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile, finely chopped (seeds removed if you don’t like it spicy!)
1/2 teaspoon store-bought or homemade garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt, stirred until smooth
In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you’re using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
Blanch the spinach in salted, boiling water, for 1-2 minutes, or until wilted, and immediately place in ice water to stop the cooking. Drain the spinach from the water, and squeeze out the excess.
Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here’s the important part: saute the mixture until it’s evenly toffee-coloured, which should take about 15 minutes. Don’t skip this step – this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
Add the garam masala, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.
Chicken Tikka Masala
|1 pint plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoon paprika
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 pounds boneless, skinless chicken thighs
6 cloves garlic, minced
2 serrano peppers, finely chopped
1 inch of ginger, peeled and finely chopped
2 yellow onions, diced
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (29 ounce) can tomato puree or sauce
1 cup heavy cream
1 bunch chopped fresh cilantro
|1.||In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, paprika, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.|
|2.||Heat oil in a large heavy skillet over medium heat. Saute garlic, ginger, onion and jalapeno for 1 minute. Add the marinated chicken thighs, and brown. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, and the chicken in cooked through, about 45 minutes. Transfer to a serving platter, and garnish with fresh cilantro.|