Coconut Lamb Curry Serves 6-8
Ingredients:
3 Tbsp. Ajika Meat Masala
2 lbs. (900 gms.) cubed lamb or mutton
2 cups chopped onion
2 Tbsp. vegetable or corn oil
1 Tbsp. finely chopped ginger
1 Tbsp. minced garlic
1/2 cup thin 1/2 inch slices fresh coconut (or 1/4 cup dried unsweetened coconut flakes)
1 Tbsp. chopped coriander (cilantro) leaves (optional)
Method:
- In a small bowl mix together 2 Tbsp. Ajika Meat Masala and 2 Tbsp. water and set aside. - In a medium pan or pot combine lamb or mutton, 1 tsp. salt, 2 cups water, 1 cup onion and 1 Tbsp. Ajika Meat Masala and bring to boil. Simmer mixture, covered, 20 to 25 mins., or until meat is tender.
- In a skillet or medium pan (non-stick is ideal) heat oil over moderate heat and saute remaining 1 cup onion, stirring, until soft and lightly browned, about 4 mins. Add ginger and garlic and saute, stirring, 2 mins. Add spice paste and saute, stirring, until liquid has evaporated, about 2 mins.
- Add coconut and lamb or mutton and saute, stirring, until liquid has evaporated, about 5 mins. Add salt to taste.
- Transfer to a serving dish and garnish with coriander leaves.
- Serve hot as an appetizer, or as a main dish with salads, rice (steamed or pilaf), Indian bread such as naan or chappathi, pita bread or any other bread, or boiled yucca (cassava).
Chefs Tip:
1. To make a spice rub for grilling 1 lb. meat, mix 1 Tbsp. Ajika Meat Masala, 1/2 tsp. salt and 1/2 tsp. garlic powder.
2. For a spicier curry, increase the amount of the masala or add 1 or 2 chopped fresh green cayenne or serrano chilies to pan along with spice paste in step 3.
3. For a heartier dish, stir in 1 cup fried or boiled potato cubes at the end of cooking.
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Spicy Meatballs or Vegetarian Meatballs in a cream Sauce (Mali Kofta kheema) Serves 6-8
This splendid dish of spicy meatballs in curry sauce is ideal when served with rice, bread or in hero sandwiches. Adding plain tomato sauce to it will turn it into a delicious pasta sauce with meatballs.
Ingredients:
2 lbs. (900 gms) ground lamb or mutton (We have used the boca burgers or vegetarian meat and this dish has come out as good )
1 cup bread crumbs(optional)
1 green chilli pepper - chopped (optional)
2 Tbsp. ginger puree
1 Tbsp. chopped garlic
2 Tbsp. chopped coriander (cilantro) leaves.
2 cups finely chopped onions
2 tsp. of salt (or to taste)
3 Tbsp. Ajika Meat Masala
2 eggs(beaten well)
3 Tbsp. oil (veg.,olive or corn)
1 cup chopped tomatoes or 2 Tbsp. paste
½ cup light milk cream
Lime juice
Method:
1. In a large bowl, combine meat, 1 cup of onions, bread crumbs, 1 tsp. of salt, chilli pepper, 1 Tbsp. Ajika Meat Masala, 1 Tbsp. ginger, 2 tbsp. lime juice and beaten eggs (the boca burgeers did not need any beaten eggs), mix well and shape into 1/2 inch diameter meatballs (koftas) and deep fry them and set aside (deep frying is optional for the lamb kebabs).
2. In a bowl mix the remaining 2 Tbsp. Ajika Meat Masala with 4 Tbsp. of water to a paste and set aside.
3. In a medium pot or pan (non-stick is ideal) heat oil using medium heat and sauté the remaining 1 cup of onions until soft and lightly brown, about 5 mins. Add garlic, remaining 1 Tbsp. of ginger and sauté stirring for 1 min. Add the masala paste from step #2 and stir-fry until the liquid evaporates, 1 min. Add the tomatoes and stir-fry until soft, 2 to 3 mins. Add 2 cups of water, stir well, cover and simmer for 10 mins.
4. Place the meatballs in the sauce carefully, rotate the pot llightly to avoid braking. cover and simmer until the meatballs are well cooked, about 10 to 15 mins.Open the lid and simmer for another 3 mins. to reduce the sauce.
5. Add cream (after saving 2 Tbsp. for garnishing ), mix lightlly and simmer for 4 mins. Taste for salt.6. Transfer to a serving dish and garnish with coriander (cilantro) leaves. Sprinkle the reserved cream on the meatballs to make decorative white spots.
Chefs Tip:
Substitute lamb with ground chicken, turkey or any other meat, boiled vegetables or cubed tofu.
For softer meatballs, instead of the bread crumbs, add 1 cup of boiled and mashed potatoes.
To avoid breaking, you may fry the meatballs separately and add to the sauce and simmer for 10 mins.
If you do not mix dairy with meat, you may omit the cream or substitute it with unsweetened coconut milk and 1 Tbsp. of vinegar. Add 4 cups of tomato sauce to make an exotic pasta sauce with meatballs.
Serving Tips:
Serve hot with pasta, rice (steamed or pilaf), Indian bread such as roti, puri, nan, paratha, pita, any other bread or with boiled yucca (cassava) . Leftovers can be refrigerated or frozen in sealed containers, reheated and eaten.
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Lamb in Spinach Sauce - Mutton Palak Serves 6-8
This popular north Indian dish is mild and very delicious and is cooked in a sauce of spinach and spices. It is ideal when served with rice, pasta or bread.
Ingredients:
2 lbs. of fresh spinach - washed and chopped or 2 -10 oz packages of frozen 2 Tbsp. chopped fresh ginger or 1 tsp. powder
4 Tbsp. veg. or corn oil
3 Tbsp. Ajika Meat Masala
2 cups chopped onions
2 Tbsp. chopped fresh garlic or paste 1 tsp. salt ( or to taste) 2 chopped fresh cayenne or serrano chilli peppers - (optional)
2 lbs. (900gms) boneless lamb (mutton) stew meat cut into 1½ inch cubes.
Method:
1. In a pot bring 2 cups of water to a boil, add the spinach and 1 cup of onions and simmer for 10 mins. When cold transfer the mixture (including the water - stock) to a food blender, add ginger and garlic and blend to a smooth paste and set aside. 2. In a small bowl combine Ajika Meat Masala and salt with 4 Tbsp. water to a paste and set aside. 3. In a large pan or pot (non-stick is ideal) heat oil over moderate fire and saute the remaining 1 cup of onions, stirring, until soft and brown, 6 mins.
4. Add the chillies, masala paste (from step#2 ) and saute, stirring until the liquid has evaporated, about 1 min.
5. Add the lamb cubes and stir-fry for 4 mins. Add 2 cups water, cover and simmer for 15 mins. Uncover and add the spinach and onion paste (from step #1), stir well and simmer, covered, for another 25 to 30 mins. or until the meat is tender. 6. Uncover and continue simmering, using medium high heat, stirring occasionally, to reduce and make the gravy thick, about 5 mins. Taste for salt and transfer to a serving dish.
Chefs Tip:
For unique taste , at the end of cooking garnish the dish with 3 Tbsp. of chopped cilantro (coriander leaves) . For variety add 2 cups of boiled potatoes in step#5.
Serving Tips:
Serve hot with rice (steamed or pilaf), Indian bread such as roti, puri, nan, paratha, pita, any other bread or with boiled yucca(cassava). Leftovers can be refrigerated or frozen in sealed containers, reheated and eaten.
