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Posts Tagged ‘ghee’

Ground lamb was on sale at the store, so I picked a pound up and made this Indian-style curry with it. Usually, curry is made with chunks of meat, I improvised since ground lamb was cheaper.

First thing I did was make the meatballs. I put the lamb in a glass dish, sprinkled 1 teaspoon of ground cumin on top, then grated in 1/2 a red onion,  2 garlic cloves, and 1/2 inch of ginger. A little salt and pepper and I mixed it all together.

After letting the mixed meat sit for about 10 minutes I rolled it up into quarter-sized balls. I let them sit in the fridge to hold shape while I got the curry sauce ready.

For the curry I used 1 cup of coconut milk, 1 carrot rough chopped, 1/2 red onion rough chopped, 1 medium-sized yam skinned and diced, juice from 1 lime, 1/2 inch ginger chopped, 4 garlic cloves chopped, about 3 ounces of baby spinach, 1 can of diced tomatoes, 1 can of chickpeas, 1 teaspoon each of garam masala, cinnamon, cumin, turmeric, and coriander, and the seeds from 4 cardamom pods.  There’s a big juicy orange bell pepper in the picture, but I decided not to use it for the curry.

With my pestle and mortar I ground up the coriander seeds and cardamom. I added the rest of the spices to this mixture.

I threw everything except for the yam, chickpeas, lime juice, and spinach into my blender and let her rip until I had a nice smooth sauce. I decided to add 1 tablespoon of flour while it was blending to help thicken it up while I cooked it.

I heated 1 tablespoon of ghee in a large skillet and browned the outside of the lamb balls. Once they got some color and I was sure they’d hold their shape I removed them with a slotted spoon leaving behind the ghee and lamb fat.

I poured in the curry sauce and let it come to a slow simmer for about 10 minutes to take the rawness from all of the veggies that were in it.

Then I added the diced yam, chickpeas, and meatballs. I let them cook in the curry for about 15 minutes to make sure the meatballs were cooked through and the yam not too hard. Just before taking the curry off the heat I added the spinach and mixed it in so that it wilted slightly. Then I turned off the heat and mixed in the lime juice while seasoning with salt and pepper.

I served it with white rice and garnished with some fresh cilantro.

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For Meatless Monday last night I made a Dahl, an Indian-style lentil stew. I had a handful of okra left from the farmer’s market this weekend, so I decided that this would be a good way to use them up.

My ingredient list included the okra (cut into 1/2 inch slices), 1/3 cup of red lentils, a 14 oz can of diced tomatoes, one medium onion diced, an inch of ginger, two garlic cloves, and one medium russet potato that I skinned and diced. I also used one cup of water and about a teaspoon of turmeric along with salt and pepper.

Over med-high heat I melted about a tablespoon of ghee and grated the ginger and garlic into it. Once they became fragrant, about 30 seconds or so, I added the onions. Those sautéed for about 5 minutes and then I added the potato. A few minutes later I stirred in the lentils just until they were fully coated with the ghee and then I poured in the water. I let the water come to a boil and then scraped up the garlic and ginger that stuck to the bottom of the pan. Then I added the turmeric, salt, and tomatoes and let that all come to a boil. Once boiling, I turned the heat down to med-low, stirred in the okra, covered the pan, and let it all simmer for about 30 minutes. After that, I added some black pepper and adjusted my salt. A garnish of halved cherry tomatoes and it’s ready to eat.

Besides the okra, I also had a few baby carrots from the farmer’s market that I needed to use up. Even though their skin was purple, the flesh was either orange or yellow. They were so tender and sweet, possibly the best carrots I’ve ever cooked with. I didn’t want to take away from their natural sweetness so I kept it really simple. After skinning them I quartered them length-wise. I drizzled some olive oil all over them, then sprinkled some cumin, salt, and pepper. I put them in the oven at 375 degrees for about 15-20 minutes. To serve, I just layed them on top of a mixed green salad.

As happens more often than not in my kitchen, white rice was served on the side.

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I made a vegetarian curry for Meatless Monday last night. For the protein I used paneer, but since it’s expensive ($8.99 for 8oz!) I decided to add a bunch of this really nice Japanese Eggplant they had at the store (only $2.99 a pound). I know eggplant isn’t protein, but it helped add substance to the dish while cutting the cost.

I started by melting 3 tablespoons of ghee in a medium-high pan. I added a teaspoon of ground cumin and let it cook for a minute. Then I added an inch of grated ginger and 4 minced garlic cloves. Once those became fragrant but not burned I added a small onion that I had roughly chopped and then put in a processor to finely mince it to the point just before it became liquidy. I let the onion cook for about 6 or 7 minutes before stirring in 2 teaspoons of freshly ground coriander seed. Then I added a large russet that I had peeled and small diced. That went for about five minutes before I added one 28oz can of diced tomatoes. To that I added 1 teaspoon of turmeric and 1 teaspoon of garam masala.

Once that all got to a slight boil I threw in five 5-6 inch Japanese Eggplants that were cut into chunks. Then I turned the heat down to medium-low, covered it, and let it stew for about 15 minutes.

Once the eggplant and potato were cooked through I added the block of paneer that I had cut into smaller chunks, about 3/4 inch cubes, and 3/4’s cup of peas. I just needed to the paneer and peas to heat through, so I let them sit in the simmering stew for about 8 minutes uncovered which also allowed it to thicken up a bit.

I wish I had some naan, but I did make some white rice to serve with it.

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