How to Cook Indian (48 page)

½ teaspoon ground turmeric

1 teaspoon table salt

1 tablespoon slivered coconut (see Note)

1 teaspoon black mustard seeds

2 green chiles, stemmed and slit

1. Place a medium nonstick sauté pan over medium heat and add 1 tablespoon oil. Add half the onions, the garlic, ginger, peppercorns, coriander seeds, 3 of the dried chiles, the fennel, star anise, cumin, and grated fresh coconut, and sauté for 2 to 3 minutes or until the onions are light golden brown. Set aside to cool to room temperature.

2. Transfer to a food processor with 6 tablespoons (90 ml) water and process to a smooth paste.

3. Place another medium nonstick sauté pan over medium heat and add 2 tablespoons of the oil. Add 10 to 12 of the curry leaves, the remaining 3 red chiles, and the remaining onions, and sauté for 1 minute or until the onions are translucent. Add the lamb and cook for 5 minutes.

4. Add the ground paste,
garam masala,
ground coriander, chile powder, turmeric, and salt, and cook for 2 to 3 minutes.

5. Add 1 quart (800 ml) water and cook over low heat for 30 to 35 minutes or until the lamb is tender and most of the water has evaporated.

6. Place a small nonstick pan over medium heat and add the remaining 1 teaspoon oil. Add the slivered coconut, mustard seeds, green chiles, and the remaining curry leaves, and sauté for 1 minute. Pour this mixture over the lamb and cover immediately to trap the flavors. Serve hot.

Slivered coconut is available in the freezer section at Indian grocery stores.

Lukhmi

Savory pastry with ground lamb stuffing

This flaky breakfast snack was an everyday must for the Nizams (royal rulers) of Hyderabad, and is available in the mornings from all the coffee houses in the region.

Serves 4.

8 ounces (250 grams) freshly ground lamb

1½ teaspoons table salt

Pinch of ground turmeric

½ teaspoon red chile powder

½ teaspoon fresh ginger paste (page 12)

½ teaspoon fresh garlic paste (page 12)

1 quart (800 ml) vegetable oil

2 tablespoons chopped fresh cilantro

2 or 3 green chiles, stemmed and chopped

½ tablespoon freshly squeezed lemon juice

1 cup (120 grams)
maida
(refined flour) or pastry flour, plus extra for dusting

2 tablespoons ghee (page 37), melted

1 tablespoon plain yogurt

1. Place the lamb, 1 teaspoon salt, turmeric, chile powder, ginger paste, and garlic paste in a nonstick saucepan. Add ½ cup (100 ml) water and place over medium heat. Bring to a boil, stirring occasionally. Cook, uncovered, for 15 to 20 minutes, until the lamb is tender.

2. Place a medium nonstick sauté pan over medium heat and add 1½ tablespoons of the oil. Add the cilantro and chiles and sauté for 1 minute. Add the lamb mixture and sauté for 1 to 2 minutes or until all the water has evaporated and the mixture is dry. Stir in the lemon juice. Set aside to cool to room temperature.

3. Put the
maida
in a deep bowl. Add the remaining ½ teaspoon salt, the ghee, yogurt, and 1 tablespoon water, and knead to make a soft dough. You might need to sprinkle with some more drops of water. Cover the dough with plastic wrap and refrigerate for 30 minutes.

4. Divide the chilled dough into 16 equal portions. Shape each portion into a ball, dust with
maida,
and roll out into a rectangle 5 inches (12.5 centimeters) long and 1/8 inch (3 mm) thick. Place 1 tablespoon of the lamb mixture in the center, moisten the edges with water, and fold the dough from the top down to cover the filling and seal the edges on all three sides. Fold one third of the stuffed rectangle to the center and bring the other third over to make a book fold. Repeat with the remaining dough and filling.

5. Put the remaining oil in a deep-fryer and heat to 375°F/190°C. Slide one
lukhmi
at a time into the hot oil and fry until golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately.

Parsi Lamb Cutlets

Crisp ground lamb or goat patties

These patties can be prepared a day in advance if you are planning a party. You can even shape the patties and freeze them with waxed paper between the layers. To serve, thaw them, dip them in the egg, and cook.

Makes 8.

3 slices white bread

8 ounces (250 grams) ground lamb or goat

1½ teaspoons table salt

1 teaspoon fresh ginger paste (page 12)

1 teaspoon fresh garlic paste (page 12)

4 green chiles, stemmed and diced

¾ teaspoon red chile powder

½ teaspoon ground coriander

½ teaspoon ground roasted cumin (page 32)

1/8 teaspoon ground turmeric

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

¾ cup (80 grams) bread crumbs

3 large eggs

½ cup (100 ml) vegetable oil

2 lemons, both cut into 4 wedges

1 medium red onion, thinly sliced and separated into rings

1. Soak the bread in 1 cup (200 ml) water for 30 seconds and squeeze to remove the excess water.

2. Put the meat, bread, 1 teaspoon of the salt, the ginger paste, garlic paste, chiles, chile powder, coriander, cumin, turmeric, mint, and cilantro in a large bowl. Combine well, cover the bowl with plastic wrap, and put in the refrigerator to marinate for 3 to 4 hours.

3. Divide the mixture into 8 portions, shape into balls, and roll in the bread crumbs. Place each ball on a flat surface and flatten with your fingers into a 4-inch (10-cm) patty, dusting with bread crumbs to prevent sticking. Put the patties on a plate and put in the refrigerator for 30 minutes.

4. Put the eggs in a bowl and beat them lightly with a fork. Add the remaining ½ teaspoon salt and 2 tablespoons of water and beat again.

5. Place a nonstick sauté pan over medium heat and add 1 tablespoon of the oil. When small bubbles appear at the bottom of the pan, dip a patty in the egg and place it in the pan. Cook, turning with a slotted spoon, for 2 to 3 minutes or until lightly browned on both sides. Remove with the slotted spoon and drain on paper towels. Repeat with the remaining patties and oil.

6. Serve hot with lemon wedges and onion rings.

Patthar Ka Gosht

Kebabs cooked on hot stones

Stone cooking is an art—but a dying one, unfortunately. You can use a granite stone here or cook the kebabs in a nonstick griddle. The beauty of this kebab is the tenderness of the meat. Serve it with hot
naan
(page 20).

Makes 16.

1¾ pounds (800 grams) boneless lamb, cut into 1½-inch (4-cm) pieces

For the marinade:

2-inch (5-cm) piece fresh ginger, peeled

10 cloves garlic

5 green chiles, stemmed

3-inch (7½-cm) piece green papaya (optional)

1 cup (200 ml) vegetable oil

2 medium red onions, sliced

2 tablespoons plain yogurt

1 teaspoon ground black pepper

1 teaspoon ground green cardamom

1 teaspoon
garam masala
(spice mix; page 27)

1 teaspoon ground
patthar ke phool
(lichen stone flower; optional)

1 tablespoon malt vinegar

2 teaspoons table salt

Vegetable oil and salt for seasoning the stone

1. Pound the lamb with a meat mallet or the flat side of a knife to a ¼-inch (½-cm) thickness. Put the pieces in a bowl.

2. Put the ginger, garlic, chiles, and papaya in a spice grinder with 3 tablespoons water, and grind to a fine paste.

3. Place a nonstick wok over medium heat and add the oil. When small bubbles appear at the bottom of the wok, add the onions and cook for 4 to 5 minutes or until browned. Remove with a slotted spoon and drain on paper towels; let cool. Transfer to a spice grinder, add the yogurt and 2 tablespoons water, and grind to a fine paste.

4. Combine the ginger-garlic–green chile paste, onion-yogurt paste, pepper, cardamom,
garam masala, patthar ke phool
(if using), vinegar, and ¼ cup of the oil from the wok in a small bowl. Spread this mixture over the lamb pieces. Cover the bowl with plastic wrap and put in the refrigerator overnight to marinate.

5. Take a flat piece of rough granite or a
kadappa
stone that is about 1½ feet (46 cm) long, 1 foot (30 cm) wide, and 2 inches (5 cm) thick. Wash the stone and prop either end on bricks over an outdoor fire pit, taking care that it is safely balanced. Light a charcoal fire underneath the stone and heat the stone well. Season the stone by applying oil when the stone is very hot, then sprinkle with a little salt and wipe the stone with a clean cloth. It’s now ready to use.