Ingredients

Amount Ingredients

3 lbs Boneless Lamb
1/4 cup Vegetable Oil
1/4 cup Cider Vinegar
3 tbsp Tamarind Pulp
1 tsp Salt

2 tbsp Vegetable Oil
1 Big White Onion
6 Garlic Cloves
2 tbsp Fresh Ginger Root

1/2 cup Vegetable Oil
3 cups Thinly sliced onions
1 tsp Ground Cumin
1 tsp Ground Mustard
3 tsp Turmeric
1 1/2 tsp Red Pepper
3 tsp Paprika
1 tsp Ground Sumac
1 tsp Ground Cinnamon
Hot Water

Preparation

Cut lamb into 3/4″ cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.

Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.

Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree.
Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon.
When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade.
Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
Pick out and discard the bones and serve over rice.
(from indiaforvisitors.com)

Ingredients

1 3lb chicken
4 cloves garlic
1 medium fresh green chili
1 2 inch piece ginger
2 c. onion, finely chopped
8 cardamom pods
9 cloves
Total butter: 1 stick

Method

CUT one 3-lb chicken, skin removed, into 10 pieces.

COMBINE and process for 15 seconds: 4 garlic cloves, halved 1 medium fresh hot green chili, seeded, one 2-inch piece fresh ginger, peeled, coarsely chopped

ADD and process 15 seconds: 2 cups finely chopped onions

ADD and process 15 seconds: 8 cardamom pods, cracked 9 cloves

SET ASIDE.

HEAT in large saucepan/ skillet: 3 Tablespoons butter (heat until foam is going down)

BROWN on medium heat: 1/2 the chicken pieces (“lightly browned on all sides) Transfer to plate, repeat with 3 more tablespoons butter and remaining chicken.

ADD TO PAN and cook, stirring constantly: The rest the butter The garlic/onion/spice mixture Cook it for 10 minutes or until liquid has evaporated.

ADD and cook 2 minutes, stirring constantly: 2 teaspoons cumin seeds 1 teaspoon chili powder (unspiced ground chili peppers) One 1 1/2 inch piece cinnamon stick

ADD and cook, stirring often, 10 minutes: One 16 ounce can whole tomatoes, chopped, with juice 1/2 teaspoon salt (sounds silly, with that in butter and tomatoes)

ADD: The chicken and its juices

REDUCE HEAT to low, cook covered 30 minutes, until chicken is tender and sauce is thickened.

GARNISH WITH: 1/4 cup fresh coriander (for 6)

Ingredients

3 in piece of fresh ginger peeled and coarsely chopped
3 tbsps peeled and coarsely chopped garlic
6-8 lamb chops from the ribs, remove all extra fat
8 fl oz grated or finely chopped tomatoes
2 medium sized onions very finely chopped
1 tbsp cayenne
12 fl oz Greek yoghurt beaten
1 1/2 tsps salt
1 tsp ground roasted cumin seeds
1-2 tsps Punjabi garam masala
3 tbsps lemon juice
2-3 tbsps chopped fresh green coriander

Method

Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve.

TIPS
In the Punjab, tomatoes are grated to make a puree. Don’t be tempted to use ready-prepared tomato puree instead of fresh. The spice combinations in garam masala vary in different parts of India. In the Punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.
Copyright of the British Broadcasting Corporation

Posted by RB on Friday, January 18, 2002
Comments (2)
Chicken Curry with Tomatoes (Murgha Kari)
This dish from the Punjab takes only 30 minutes to prepare. In India fresh tomatoes would be used in this dish.

Ingredients

4 medium onions, chopped
2 tablespoons curry powder
1/2 cup butter or cooking oil
1 cup or 1 can (8 ounces)tomato sauce
2 teaspoons salt
1 frying chicken (2 to 3 pounds)
3/4 cup hot water

Method

Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt. Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes. Add hot water, cover pot, and cook over low heat for 5 minutes. Makes 4 servings.

2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste

Method

Measure flour in bowl. Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.

Divide into small balls about golf-ball size, and roll out into 6″ rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.

Serve as soon as possible; these breads are not as good later.

Puri are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it; Potato Curry is the best.

For spicy puris:
When making the dough, add to the dry ingredients pinches of:

turmeric
hot pepper
cumin/coriander powder
hing

Onion(medium sized) 1
Tomato 1
Green Chillies 2 to 3(according to taste)
Roasted Peanuts powder 2 tsp
Yogurt 1 cup
Mustard seeds 1 tsp
Jeera 1 tsp
Asafoetida one pinch
Vegetable oil 1 tbsp
Salt to taste
Fresh coriander chopped finely for garnish

Method:

1. Chop onion, green chillies and tomato finely.
2. Beat yogurt and add onion, tomato, green chillies, peanut powder and salt.
3. In a small kadai heat oil and add mustard seeds and jeera and let them crackle and turn off the stove as soon as they start crackling.
4. Then add hing to it and let it cool.
5. Pour over the raita and garnish with coriander.

Yogurt 2 cups
Boiled Potato (medium size) 3 boiled potatoes
Mint leaves (minced) 1 tbsp.
Green chilli (minced) 1 tbsp.
Red chilli powder 1/2 tsp.( accord. to taste)
Cumin seeds (roasted) powder 1/2 tsp.
Black pepper powder 1/2 tsp.
Black Salt (Rock salt) accord. to taste
Vegetable oil for frying

Method:

1. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, red chilli powder, paste of green chillies and mint leaves. Mix well.
2. Cut boiled potatoes into small pieces.
3. Heat oil in a pan. Fry the boiled potatoes until light golden brown in color.
4. Add these fried potatoes to curd and mix well.
5. Sprinkle roasted cumin powder on the top.

Yogurt 3 cups
Bananas 2
Apple 1
Mango 1
Chikoo 2
Pomegranate seeds 1 cup
Strawberry 1
Sugar to taste
Black Salt to tase

Method:

1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)

Decorate with these fruits and strawberry (in the center) and serve chill.
(Variation: you can add any other fruit of your choice)

Yogurt 1/2 kg.
Cucumber 250 grams
Mint leaves (minced) 1 tbsp.
Tomatoes 2
Green chilli (minced) 1 tbsp.
Black cumin seed (roasted) 1 tbsp.
Black pepper powder 1 tbsp.
Salt to taste

Method:

1. Grate the peeled cucumbers and keep aside
2. Cut tomatoes into small pieces and keep aside
3. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, paste of green chillies and mint leaves. Mix well.
4. Add grated cucumbers and diced tomatoes. Mix well.
5. Sprinkle roasted cumin seeds on the top.

Yogurt 1 cup
Grated Carrots 1/4 cup
Roasted peanuts 1 tbsp.
Mustard seeds 1 tsp
Vegetable oil 1 tbsp.
Cumin seeds (roasted) 1 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves 1 tbsp.

Method:

1. Make powder of roasted peanuts and roasted cumin seeds.
2. Beat the yogurt to get smooth consistency. Add salt, black pepper powder and above powdered mixture. Mix well.
3. Add grated carrots and mix.
4. Heat oil in a pan. Add mustard seeds.When the seeds begin to splutter, remove the pan from heat.
5. Add this to the curd mixture.

Garnish with chopped coriander leaves. Serve chill.

Yogurt 2 cup
Milk/Water 1/2 cup
Pain boondi 1/2 cup
Red chilli powder 1/4 tsp.
Cumin seed powder (roasted) 1/2 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves chopped finely 1 tbsp.

Method:

1. Add boondi to warm water and let it stand for 2-3 minutes so that it becomes soft. Then drain it.
2. Beat the yogurt and milk to get smooth consistency. Add salt, black pepper powder and chili powder. Mix well.
3. Add boondi and mix well.
4. Sprinkle roasted cumin seeds powder on the top.
5. Chill it for 1-2 hours.

Garnish with chopped coriander leaves. Serve chill.