Coconut Lamb Curry
Ingredients - serves 6- 8
3 Tbsp. Spice 'N Flavor 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:
1. In a small bowl mix together 2 Tbsp. Spice 'N Flavor Meat Masala and 2 Tbsp.
water and set aside.
2. In a medium pan or pot combine lamb or mutton, 1 tsp. salt, 2 cups water, 1 cup
onion and 1 Tbsp. Spice 'N Flavor Meat Masala and bring to boil. Simmer mixture, covered,
20 to 25 mins., or until meat is tender.
3. 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.
4. Add coconut and lamb or mutton and saute, stirring, until liquid has evaporated,
about 5 mins. Add salt to taste.
5. Transfer to a serving dish and garnish with coriander leaves.
6. 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. Spice 'N Flavor 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.
Spicy Meatballs or Vegetarian Meatballs in a cream Sauce (Mali
Kofta kheema)
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 - serves 6- 8
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. Spice 'N Flavor 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. Spice 'N Flavor 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. Spice 'N Flavor 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.
Lamb in Spinach Sauce - Mutton Palak
- Try this recipe also with chicken , turkey or any other meat (whole or ground),
vegetables like potatoes, cauliflower, broccoli, squash, eggplant, okra, zucchini,
pumkins, carrots and tofu in Spinach
- 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 - serves 6- 8
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. Spice 'N Flavor 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 Spice 'N Flavor 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.
