About last night in Kashmir

 

About last night in Kashmir

I love indian food. Who doesn't? Rich and satisfying, aromatic, spicy and hot.

With the cool weather peeking over the horizon I thought it would be a great time to whip up some Northern Indian cool weather comfort food.

The night's menu:

Kashmir red lamb stew  (Logan Josh)

Spicy cut green beans (Gujerati Sem)

And some spiced up Basmati rice

It took a good deal of time in prep but was such a joy to cook. My Kitchen smelled like a spice mine which my dinner guests said they could smell the moment they got out of their car fifty yards from my house. My friends think i am a genius, I just follow directions well.

The makings:

The red lamb

two tsps of black mustard seed

3/4 inch of a cinnamon stick

3 lbs of lamb cut in to two inch cubes for stewing

4 clove of garlic chopped

1/2 tsp of whole cloves

3/5 cups of yoghurt whisked until smooth

1 tsp salt

4 tbsp paprika  (I used 3 smokey and 1 hot)

1/2 tsp of dried ginger powder

2 cups of water

large pinch of garam masala

How to cook:

Heat 6 tbsp of oil

Add the mustard seeds and cinnamon stick

Heat until the seeds begin to pop

add the lamb and stir while slightly browning it 

Add the garlic and cloves stirring vigorously

Add the yogurt a little at a time while stirring it to mix in. Repeat till all yoghurt is throughly blended and liquified. Cook at high heat until it boils away 90%

Add the paprika and ginger and mix well

Add the cool water

Cover the pot with just a light opening and cook at medium heat for 30 minutes

Then fully cover the pot and reduce heat to low for another 45 minutes or until the lamb is fall apart tender.

Turn off the heat, sprinkle the garam masala over the deeply red/brown sauced stew.

The beans

1.5 lbs of green beans cut in to 1" lengths

1 tbsp black mustard seeds

4 cloves of garlic chopped

1-2 ried red pepper crushed in a mortar & pestle

1 tsp salt

3/4 tsp sugar

How to cook:

Boil water,lightly salt

Drop the beans into the briskly boiling water for just 2-3 minutes, just until the beans are just beginning to tenderize

Remove to a strainer and rinse with cold water  -  beans should be al dente and bright green

In a cast iron skillet heat 4 tbsp oil then...

add the mustard seeds.  when they start to opp  (almost instantly if your oil is hot enough) add the garlic and cook until they begin to brown

Add the green beans

add the red pepper, salt, and sugar and cook 5-6 minutes at medium heat until the beens hit maxi-structural integrity

The Rice

2 cups of Basmati rice, washed and drained 3 times then left to sit in a strainer for 30minutes

1 small onion diced

1 hot green chili finely chopped

1 tsp minced garlic

1/2 tsp garam masala

2 1/3 cups chicken stock

How to cook:

in 4 tbsp oil  cook the onions till transparent and beginning to brown

Add the rice, the chili, the garic and the garam masala and stir till combined and the oil has the spices sticking to the rice.

Put in the  chicken stock and bring to a boil - then reduce to low heat and cover snuggly for 15-20 minutes

 

 Enjoy  It was one of the most smooth and intriguing, and temping dinner combos I've ever had.  The texture, heat and satisfying umami of all the dishes blended well with the others.  I would cook this again for a dinner party anytime

Pro tip"

Serve with a Mango Lassi with Cardamom streaked over the top for maximum effect.