Category Archives: Lamb/Mutton

Lamb Curry with Haricot Beans

As I had mentioned on my FB page a few days ago, we were crazy busy the whole of last week shifting homes. Things are still a little crazy even now as we are yet to settle down in the new home, in the process of opening out the boxes, arranging, rearranging and all of that jazz.

While the packing part is stressful and not enjoyable at all, I really enjoy the unpacking phase in the new home. I love decorating and doing up my home interiors, so it’s like having a whole new palette to play with.

Since I knew that there is not much cooking that will be happening over the next couple of days, I decided to test and shoot some recipes beforehand (the first time I have actually planned out my work ahead of time). Usually it’s always spontaneous but this year, I have been really working on my time management skills which are great when you have a home based business.

One of the dishes that I had tested out was this delicious Lamb curry with Haricot beans.

Pairing lamb or goat curry with lentils, vegetables etc… are quite common in Indian cuisine. And a great example of that would be Dhansak, a much revered mutton preparation amongst the Parsi Zoroastrian community. A fusion dish that combines elements of Persian cuisine and Gujarati cuisine, Dhansak has come to symbolize the essence of Parsi cuisine.

Not an adaptation, but this lamb curry with haricot beans was definitely inspired by Dhansak; firstly for the lamb and pulses combination and secondly because of the use of Dhansak masala, a really flavourful aromatic spice blend that makes this lamb curry absolutely spectacular.

Lamb Curry with Haricot Beans - thespiceadventuress.com

I have cooked with haricot beans before but always in a vegetarian dish like a stir fry with grated coconut or in combination with other vegetables like potatoes. This is the first time I paired it with lamb and it turned out to be such a great combination.

Haricot beans are also called by other names like Navy beans, Boston beans, pea beans etc… These are small, oval, white coloured beans that have a mild, smooth and creamy flavour when cooked. If you are not too fond of the bigger sized beans, this is a great replacement to make baked beans for breakfast, in stir fries, curries or salads. High in protein and gluten free, haricot beans are definitely a healthy addition to your pantry.

As I mentioned earlier, I used the dhansak masala as the spice blend to make this curry. It’s a really flavourful and aromatic blend that has become another valued addition to my spice collection. Have fun with it and do not restrict to using it in just this curry but as you would use garam masala or any other blend.

So let’s get into the recipe now; and if you do make this recipe, do tag me #thespiceadventuress so that I can see your creations too. Enjoy!

Ingredients:

Dhansak Masala:

  1. 100 g dry coriander seeds
  2. 50 g fenugreek seeds
  3. 50 g mustard seeds
  4. 50 g cumin seeds
  5. 50 g dried bay leaves
  6. 20 gms cardamom
  7. 20 gms cloves
  8. 1 large cinnamon bark

Method:

Dry roast the whole spices on a hot tawa/flat pan till aromatic (take care not to burn). Cool slightly and then blend into a powder. Store in an airtight container.

To make the curry:

Ingredients:

  1. 800gms lamb shank meat (boneless); cut into bite sized pieces
  2. 3-4 tbsp oil
  3. 2 large onions; finely chopped
  4. 1 tsp cumin seeds
  5. 3 medium garlic cloves; grated
  6. 1 inch ginger root; grated
  7. 2 large tomatoes; finely chopped
  8. ¾ ths cup haricot beans (washed and soaked overnight)
  9. 1 tsp Kashmiri chilli powder
  10. 1 tsp coriander powder
  11. 2 tbsp dhansak masala
  12. Salt, to season
  13. ½ cup milk
  14. Fresh coriander leaves; for garnish

Note – Any cut of lamb can be used but boneless is best for a recipe like this.

Method:

  1. Heat oil in a large deep bottom pot.
  2. Add the cumin seeds and allow to splutter and then add the garlic and ginger. Sauté till the rawness has disappeared and then add the onions.
  3. Sauté for 2-3 minutes till the onions have softened and lightly browned at the edges. Then add the tomatoes and cook till the tomatoes are broken down and mushy.
  4. Add the chilli, coriander and dhansak masala; mix well to combine.
  5. Add the haricot beans and lamb pieces. Add 3 cups water, season with salt and mix well.
  6. Bring to boil and then lower heat; cook covered on low heat till the lamb is just about done.
  7. If you prefer more gravy, add more water or if you prefer thicker gravy, increase heat and reduce the gravy.
  8. Finally add milk, mix well and adjust seasoning.
  9. Garnish with fresh coriander leaves
  10. Serve warm.

Note – Adding the milk lends creaminess to the gravy, a much better alternative to adding cream or yoghurt. It is optional and can be skipped.

Lamb Curry with Haricot Beans - thespiceadventuress.com

 

 

 

 

 

 

 

 

 

Advertisements

Lamb Cutlets (with Roasted Red Pepper Cashew Puree, Couscous Salad and Charred Broccolini)

Pan grilled Lamb Cutlets with Roasted Red Pepper Cashew Puree, Couscous Salad and Charred Broccolini – this was the mains I served for my Christmas in July family dinner.

Potatoes with Smoked Salmon, Capers and Dill - thespiceadventuress.com

If you had already checked out the Potatoes with Smoked Salmon recipe that I posted last month, you would be aware that I had collaborated with ALDI Australia to create a Christmas in July feast. And as I mentioned in the previous post, there was no intention to share the recipes here as it was a social media/photography project. But with so many readers asking for the recipes, I thought of posting it here rather than sending screen shots as this is quite a lengthy one with so many different components.

The best thing about this dish is that each individual component is a dish within itself. The red pepper cashew puree can be paired with any sort of grilled meat, fish or vegetable. The charred broccolini with a hint of spice makes an excellent side and the couscous salad is so hearty and fulfilling that it can be a delicious salad or a light lunch at your next barbecue or summer party.

It’s important that you cook the lamb cutlets right as it’s very easy to overcook these and dry cutlets are not at all nice. Depending on the thickness, 1-2 minutes on each side and then rest for another 5 minutes to get the perfect cutlets. You can also sear for a minute on high heat and then finish off the cooking in the oven. Either way, it’s best medium rare for a juicy, delicious texture.

Lamb Cutlets (with Roasted Red Pepper Cashew Puree, Couscous Salad and Charred Broccolini) - thespiceadventuress.com

The roasted red pepper cashew puree is an absolute must try. Believe me; you do need this recipe in your life because it’s so delicious and versatile. It’s a perfect accompaniment to any sort of grilled meat, seafood or veggies but it can also be a great dip. I have used it like a pesto before with pasta and grilled veggies; the result was brilliant.

So let me stop rambling and get on to the recipes as there are quite a few. And enjoy it as a wholesome dish as I served it or make components that you enjoy making the dish truly yours.

Lamb Cutlets (with Roasted Red Pepper Cashew Puree, Couscous Salad and Charred Broccolini)

Lamb Cutlets

Ingredients:

  1. 10 lamb cutlets; frenched
  2. 4 tbsp olive oil
  3. ½ tsp freshly milled black pepper
  4. 1 tsp paprika
  5. Salt, to season

Method:

  1. Prepare a marinade with the olive oil, salt, pepper and paprika. Place the lamb cutlets in a bowl, pour the marinade over and rub well to coat all the pieces. Keep for at least 30 minutes before cooking.
  2. Heat a pan till smoking hot (I like to use either a grill or a cast iron pan) and place the lamb cutlets (cook in batches). Cook for 1-2 minutes on each side, remove and allow to rest for 5 minutes before serving. Cook all the cutlets in this manner.

Roasted Red Pepper Cashew Puree

(Adapted from thevintagemixer.com)

Ingredients:

  1. 4 red bell peppers/capsicum (whole)
  2. 3 medium garlic cloves
  3. ½ cup raw, unsalted cashewnuts
  4. Salt, to season
  5. 1 tsp chilli flakes
  6. Extra virgin olive oil
  7. Juice of ½ lemon

Method:

  1. Preheat the oven to 200°C (fan forced)
  2. Line a tray with baking paper and place the peppers inside. Drizzle lightly with olive oil and roast for about 40-45 minutes at 200°C (might vary according to oven) till the skin of the peppers have blackened.
  3. Remove and cover with a cloth for about 5 minutes; this makes it easier to peel off the skin.
  4. Once the peppers have lightly cooled, remove the skin, pith and seeds.
  5. Place in a food processor along with cashewnuts, garlic, chilli flakes, salt, lemon juice and 3 tbsp olive oil. Blitz well and add more olive oil as needed to get a smooth puree.

Note – If you want a really smooth puree, you can strain the sauce but I skipped the step.

Charred Broccolini

Ingredients:

  1. 2 broccolini bunches
  2. Salt, to season
  3. Chilli flakes
  4. 1 small garlic; finely sliced
  5. 1 tbsp olive oil

Method:

  1. Slice each broccolini into 3 pieces (2 stalk pieces + 1 floret)
  2. Heat olive oil in a stove top grill (pan can also be used) and when really hot, add the broccolini stalks and garlic. Cook for a minute on high heat.
  3. Then add the florets, chilli flakes and season with salt.
  4. Toss on high heat for another 30 seconds to 1 minute.
  5. Serve warm

Couscous Salad

Ingredients:

  1. 1 cup couscous
  2. 1 cup cooked chickpeas
  3. 1 Lebanese cucumber; finely chopped
  4. 1 medium red onion; finely chopped
  5. 1 tomato; finely chopped
  6. 1 red/yellow bell pepper; finely chopped
  7. ½ cup fresh parsley; finely chopped
  8. 5-6 olives; finely sliced
  9. 50gms feta
  10. Salt, to season
  11. 3-4 tbsp extra virgin olive oil
  12. Juice of 1 lemon
  13. Freshly milled black pepper

Method:

  1. Cook the couscous as per packet instructions.
  2. To make the dressing, mix the olive oil, lemon juice, salt and pepper in a small capped container. Shake vigorously and keep aside.
  3. Once the couscous is cooked, use a fork to separate the grains. When cooled, add the remaining ingredients and toss well.
  4. Add the crumbled feta and dressing just before serving (or the salad will go soggy), mix again and serve immediately.

Lamb Cutlets (with Roasted Red Pepper Cashew Puree, Couscous Salad and Charred Broccolini) - thespiceadventuress.com

Lamb Cutlets (with Roasted Red Pepper Cashew Puree, Couscous Salad and Charred Broccolini) - thespiceadventuress.com

 

 

Slow Cooked Lamb Shanks (with Srilankan Curry Powder)

There is only one thing I enjoy about winter; and that’s food!

Nothing else gets me excited about 6-8 months of burying myself in a hundred layers.

So every year as late autumn sets in, my meal plan becomes all about hot, nourishing soups, slow cooked meat and vegetarian stews, rich curries and of course the saucy pastas. There’s something so comforting and gratifying that moreish, rich flavours can do to your soul.

And one such dish on repeat is this Slow Cooked Lamb Shanks, taken a notch up in flavour with the rustic and flavourful Srilankan roasted curry powder.

Slow Cooked Lamb Shanks (with Srilankan Curry Powder) - thespiceadventuress.com

A slow cooked stew is one of the easiest dishes to make. There aren’t many ingredients or steps to follow but you need time on your side. If you have a slow cooker, then time to get it out. Since I don’t have one, I use the traditional stove top method itself.

Ask your butcher to give you tender lamb shanks and get it trimmed at the bone end; easier to fit into standard size pots and also much better  in terms of appearance.

The Srilankan curry powder is what makes this stew so insanely delicious. An extremely versatile spice blend with so much intensity, it instantly adds the something ‘extra’ that makes a dish high on the flavour quotient. Once you start using this spice blend, you might not really miss the Indian garam masala.

Slow Cooked Lamb Shanks (with Srilankan Curry Powder) - thespiceadventuress.com

This stew can be made using any cut of meat (best with meat on bones though) , not necessarily lamb shanks. But cooking times will need to be adjusted accordingly.

So let’s get cooking these delicious Lamb Shanks with Srilankan curry powder. And if you make it, do tag me #thespiceadventuress in your photographs so that I can see it too.

Ingredients:

  1. 4 lamb shanks (bone shaft end trimmed)
  2. 2 medium red onion; chopped
  3. 4 medium garlic cloves
  4. 2 celery sticks; sliced
  5. 1 large carrot; chopped
  6. 2 large ripe tomato; chopped
  7. 1-2 tbsp tomato paste
  8. 2 dried bay leaf
  9. Olive oil (enough for searing the meat)
  10. 1 ½ tbsp Srilankan curry powder (recipe given below)
  11. Salt, to season
  12. Freshly milled black pepper; to season
  13. 1 litre beef/chicken stock

Method:

  1. In a large, deep bottom vessel, heat enough oil to sear the lamb shanks in batches. Sear 1-2 shanks at a time, remove and keep aside.
  2. In the same oil, add the bay leaf, garlic and onions; sauté till the onions are softened (not browned).
  3. Then add the celery and carrot; sauté for another minute.
  4. Next add the tomatoes and continue to sauté for another minute.
  5. Add the tomato paste, roasted curry powder and mix well to combine. Next add stock; mix and bring to boil.
  6. Add the lamb shanks; season with salt and pepper. Mix and then cook covered on the lowest heat till the shanks are juicy and tender (fall of the bone consistency). Check in between and stir through if necessary.
  7. Serve warm with crusty bread and salad on the side.

Slow Cooked Lamb Shanks (with Srilankan Curry Powder) - thespiceadventuress.com

Srilankan roasted curry powder:

  1. 3 sprigs curry leaves
  2. 1 tbsp cumin seeds
  3. ½ tbsp fennel seeds
  4. 2 tbsp coriander seeds
  5. 10 dried chillies
  6. ½ tbsp black peppercorns
  7. 5 cloves
  8. 5 green cardamom
  9. 1 stick Ceylon cinnamon (not cassia)
  10. 2 dry bay leaf

Method:

Note – Roasting the spices has to be done in steps as some of the spices need to be roasted longer than the others. Some versions of this blend also use fenugreek, mustard and pandan leaves.

Add the coriander seeds to a pan and allow to roast on low heat for about a minute and then add the peppercorns, cloves, cardamom, bay leaf and cinnamon. Roast for another 15 seconds and then add the curry leaves. Mix regularly and keep the heat low to avoid burning the spices. Continue to roast for another 30 seconds and then add the chillies. Allow to roast for a minute and finally add the fennel and cumin seeds. Roast for another 15-30 seconds and remove from heat. Allow to cool completely and then grind to a fine powder. Store in an airtight container.

Slow Cooked Lamb Shanks (with Srilankan Curry Powder) - thespiceadventuress.com

 

 

Kerala style Mutton Pepper Masala

#UglyDelicious

No, I am not talking about the Netflix show that has become so popular; instead about today’s dish – a Keralan style robust, peppery mutton or goat masala.

And if you are wondering why the hashtag, it’s because I find it such a harrowing experience shooting dishes like these that don’t look very pretty or appealing but is just damn delicious that I still want to share it with all of you.

I always struggle when it comes to taking photographs of Indian dishes, especially curries. Most of them are of a certain colour tone and to make it look interesting and appealing, there is a constant effort needed to style it well or add the right garnishes to make the dish pop.

I am sure the more skilled photographers would not feel this way, but I am still grappling with the technique that clicking pictures of this Mutton Pepper Masala was quite a challenging one. After various styling efforts on a day that my creativity was not at its best, I settled for these shots. Not my best but you know what…the flavours of this mutton dish make up for the not so delectable photographs.

Kerala style Mutton Pepper Masala - thespiceadventuress.com

As mentioned in the title, this is a Kerala style mutton preparation. You are likely to find a lot of variations of this dish. This particular recipe is one I learnt from my mother, but adapted slightly to suit our taste buds.

The predominant flavour is that of the black peppercorns; you can adjust the quantity to suit your preferences but there must be enough used to get that pepper hit. Mutton or goat is best for this dish but a good cut of lamb with some fat running through it would also be equally delicious.

I feasted a lot on this dish after I gave birth to my son; the red meat helps with boosting protein and iron quantities which is need post pregnancy. And black pepper is believed to be a great cooling agent and also has many other medicinal properties.

Best paired with parottas (Kerala style layered flat breads) but goes equally well with rice and dal.

Ingredients:

  1. 500gms mutton (boneless); cut into small pieces (you can use meat with bones too)
  2. 1 ½ tbsp whole black peppercorns
  3. 1 green chilli
  4. 5 garlic cloves; grated
  5. 1 inch ginger; grated
  6. 2 large red onion; finely sliced
  7. 1 medium ripe tomato; finely sliced
  8. ½ tsp turmeric powder
  9. 2 ½ tsp coriander powder
  10. ½ tsp fennel powder
  11. ½ tsp garam masala
  12. 2 tbsp coriander leaves; finely chopped
  13. 3 sprigs curry leaves
  14. Salt, to season
  15. 4-5 tbsp coconut oil

Method:

  1. Grind the black peppercorns, garlic, ginger and green chilli into a fine paste with a little bit of water. Add this to the washed mutton pieces; season with salt and add one sprig of curry leaves. Mix the masala well into the mutton and keep aside for at least 1 hour (longer if time allows).
  2. Heat oil in a large deep bottom pan and add the sliced onions. Sauté till the onion are caramelized to a light brown colour.
  3. Next add the tomatoes and continue to sauté till the tomatoes are completely broken down and mushy.
  4. Then add all the spice powders and mix well to combine. Sauté till the whole mixture comes together and oil starts appearing at the sides. A few drops of water can be added if the mixture feels too dry.
  5. Add the marinated mutton to this along with one sprig of curry leaves; mix well to combine. Add 2 cups water (taste and season with salt if necessary) and cook till the mutton is almost done. (You can also use a pressure cooker for cooking the mutton but add less water).
  6. When the mutton is almost done, increase heat and reduce the excess gravy if any to get a thick masala like consistency. But if you prefer the gravy, remove from heat and garnish with the remaining curry leaves.

Kerala style Mutton Pepper Masala - thespiceadventuress.com

 

 

 

Lamb Cigar Rolls

“I have a son, who is my heart.
A wonderful young boy, daring and loving
Strong and kind.”

-Maya Angelou

Today our little munchkin turns 9.  And our hearts are filled with so much joy and happiness…..

Adi is a happy child, a genuine kind soul who finds happiness in humor, music and bear hugs. And as much as we would like to take credit for his upbringing, the truth is that it is not us. His kindness and generosity comes from within him and we are really blessed to have him in our lives.

And just as every other parent, we wish him good health and a joyful heart always.

All of us call Adi the ‘gourmet’ boy. His love for oysters is legendary; yes he can down a dozen of the raw ones which always get us attention at any restaurant we go to. But he is equally at home with traditional South Indian food especially dosas and this tomato egg chutney which is the ultimate combo for him. In fact that’s exactly what I will be making for his birthday dinner!

Lately he has also taken fancy to homemade snacks, especially the savoury ones. These days, he comes home ravenous from school. The growth spurts are real and that means I am always hunting for interesting recipes for quick after school snacks, especially ones that can be made in bulk and frozen to alternate through the week.

The Lamb Cigar Rolls fit the bill perfectly.

Lamb Cigar Rolls - thespiceadventuress.com

Frozen puff pastry sheets are a real blessing; and I always have some stocked in the freezer. Which means that I just need to make a filling for a quick, healthy and delicious snack. These lamb rolls were inspired by the paneer rolls I made last year for Adi’s birthday; it was hands down the best loved starter of the party.

The filling is really simple; lamb mince spiced with cumin, dried mint, paprika and turmeric with chopped onion, garlic and ginger through it. A few spices and aromatics can work wonders with lamb and the flavour of the meat really shines through. A handful of chopped raisins too for that intermittent sweet burst of flavour.

If you are fond of puff pastry snacks, then here’s another delicious one using kangaroo mince.

Lamb Cigar Rolls - thespiceadventuress.com

Ingredients:

(Makes 18-20 rolls)

  1. 5 Puff pastry sheets; each sheet cut into four
  2. 500gm lamb mince
  3. 1 small or ½ medium onion
  4. 3 medium garlic cloves
  5. ½ inch ginger
  6. 2 heaped tbsp coriander leaves; finely chopped
  7. ½ tsp cumin powder
  8. ¼ tsp turmeric powder
  9. ½ tsp dried mint
  10. 1 tsp paprika (or use Kashmiri chilli powder)
  11. Salt, to season
  12. A handful of chopped raisins (optional)
  13. Sesame seeds, for garnish
  14. Vegetable oil

Method:

  1. Defrost the puff pastry sheets before use.
  2. Heat 2-3 tbsp oil in a pan and brown the lamb mince in batches. Remove and keep aside.
  3. In the same pan, add the onion, garlic and ginger; sauté till the onions have softened.
  4. Next add the lamb mince back and season with the spices and salt. Mix well to combine and then add the raisins and coriander leaves. Mix well and remove from heat. Allow to cool completely.
  5. Pre heat the oven (fan forced) to 200°C
  6. Divide one pastry sheet into 4 equal squares.
  7. Place 1-2 tbsp of the prepared mince at one end of the square. Wet the edges of the sheet and roll tightly to form a cigar shaped roll. Repeat for all the other sheets.
  8. Place in a tray lined with baking paper. Spray the rolls lightly with oil and sprinkle the sesame seeds.
  9. Bake in the oven at 200°C for 30 minutes or till golden brown (time taken may vary depending on the type of oven so check intermittently).
  10. Serve warm with your choice of dipping sauce.

Note – If you want to freeze for later, prepare the rolls and freeze in an airtight container. Keeps upto 2 months.

Lamb Cigar Rolls - thespiceadventuress.com

Slow cooked Lamb Shanks (with chilli, garlic and tomatoes)

What’s winter without slow cooked lamb shanks!

Slow cooked Lamb Shanks (with chilli, garlic and tomatoes) - thespiceadventuress.com

We love lamb shanks and it is always one of our top picks when we dine out during the colder months. But this time, I decided to give it a go at home because all that you need for this delicious dish is time and patience.

The recipe is really simple and as I mentioned, these lamb shanks only need time to get tender, juicy and fall-off-the-bone. So slow cook it on your stovetop or braise in the oven, or perhaps put it all into your slowcooker just before heading out for work. And when you return, you will have the most delicious, indulgent lamb shanks that can be served with couscous and a simple green salad. Feeds a crowd!

And if you are a curry lover, you will be mighty pleased with the flavours of these slow cooked lamb shanks. The addition of garlic, chillies, paprika and tomatoes lend rich earthy undertones that make the dish an ultimate comfort.

Slow cooked Lamb Shanks (with chilli, garlic and tomatoes) - thespiceadventuress.com

On the weather front, Melbourne is grappling with the change of seasons. Spring should be here soon but winter does not want to leave us yet. So while some days are warm and sunny, others are bone chilling freezing. So check out the forecast and get these lamb shanks on to enjoy it best before winter fades away….

And do tag me using #thespiceadventuress if you make these slow cooked lamb shanks; it’s always a joy when you share your photographs with me.

Ingredients:

  1. 4 lamb shanks
  2. Salt, to season
  3. Freshly milled black pepper; to season

This recipe was developed, styled and shot for Stuff Mums Like, so find the full recipe here. 

Slow cooked Lamb Shanks (with chilli, garlic and tomatoes) - thespiceadventuress.com

Moroccan Lamb Chops + Snippets from my Early Easter Party

It was an early Easter party for us this year. Actually totally unplanned; it was meant to be a barbecue party with a few friends which eventually turned out to be sort of an Easter lunch.

Succulent - thespiceadventuress.com

Before we get to the party and the recipes, let me share with you the story of my Weber and how it came into our lives. Way back in 2013, when I had just started blogging, I came across a giveaway hosted by Kikkoman in association with Weber. The prize pack was the new Kikkoman condiments being released that year along with a Weber Q200.

And on a lark I participated (I enter a lot of giveaways guys and its pretty common knowledge amongst my friends) and won!

The prize pack arrived and the interesting bit is that we were living in an apartment at that time where the Weber could not be used. And it stayed in a box for the longest time till we moved homes late last year. So finally the Weber that I got in 2013 was inaugurated in 2016 for a Christmas party. So naturally we are very excited to use it after waiting all these years that every party planned eventually ends up as a barbecue themed one.

There were a few recipes I had scheduled to be developed and photographed for the blog as well as clients and two of these fit in perfectly for the party menu. So the idea of a casual get together turned into an early Easter party. And coupled with other dishes, we soon had a feast on our table.

So here’s what I had on the menu for the day…

For starters, we had Cajun sausages and grilled corn.

The recipe for Cajun sausages has been there on the blog for the longest time and is a favourite in our home. It’s quick to put together and hence features regularly on our weekend entertaining.

No barbecue would be complete without grilled corn and we had it the classic way, rubbed with butter, lemon and chilli powder (substitute with paprika for less heat).

Cajun sausages, a delicious party starter - thespiceadventuress.com

Grilled corn with butter, lemon and chilli - thespiceadventuress.com

For mains, we had two meat dishes – Moroccan lamb chops and the Middle Eastern style beef kofta platter.

I have been dying to try out Noha’s beef kofta recipe for the longest time and this seemed to be the perfect occasion for it. No adaptations or tweaks; just followed the recipe as such. And yes, good quality beef mince with a bit of fat is highly recommended.

If you aren’t already following her, please do for all the deliciousness she puts up on her space.

Middle Eastern beef kofta platter - thespiceadventuress.com

Coming to Moroccan lamb chops, I had to share it with you guys because it’s simple, tastes awesome and everytime I have made it, it’s been a big hit.

Lamb chops with a bit of fat attached is recommended especially while grilling because it helps keep the meat moist and tender. The marination is simple and is best done a day ahead. I have frenched the lamb chops because it looks nice and pretty that way but you don’t strictly need to.

Moroccan lamb chops - thespiceadventuress.com

Moroccan lamb chops - thespiceadventuress.com

Our choice of wine for the day was the Yering Station Pinot Noir 2015, a really balanced wine on the palate with hints of cherries, dark berries and savoury forest floor spice. I loved the fact that the tannins are not overpowering and has a delicate finish, thus pairing beautifully with grilled Moroccan lamb chops.

Yering Station Pinot Noir 2015 - thespiceadventuress.com

Moroccan lamb chops - thespiceadventuress.com

Recipe adapted from Cooking with Alia

Ingredients:

  1. 1 kg lamb chops; frenched
  2. ½ cup fresh flat leaf parsley; finely chopped
  3. ½ cup fresh coriander leaves; finely chopped
  4. ½ cup fresh mint leaves; finely chopped
  5. Salt; to season
  6. ½ cup olive oil
  7. 3-4 garlic cloves; grated
  8. 1 tbsp paprika
  9. 1 tsp red chilli powder
  10. 1 tsp cumin seeds; crushed

Method:

  • In a bowl, mix the herbs and spices with olive oil.
  • Add the lamb chops; season with salt and allow to marinate for at least 6 hours, overnight if possible.
  • Grill on high heat on both sides till done.
  • Enjoy!

And finally it was time for dessert. I had created an Easter themed icecream cake as a guest post for Stuff Mums Like. Since it was a warm day, the icecream cake made the perfect dessert to end our happy meal.

Easter themed icecream cake with chocolate nest - thespiceadventuress.com

An extremely simple one, this cake consists of three different icecream layers on a base of cookie crumble. Store bought icecreams were used; saves time and great for parties. Choose whichever flavours you prefer and the number of layers too. A totally customizable cake, it’s great for birthday parties too especially if you are hosting one at home for children.

The addition of the chocolate nest and chocolate filled Easter eggs add that special touch of festivity.

So hop over to their website for the full recipe.

Easter themed icecream cake with chocolate nest - thespiceadventuress.com

Kashmiri Rista……Sandwiched!

If you have travelled through Kashmir or have been lucky enough to eat at a Kashmiri wedding, then you would have definitely come across Rista.

Rista is a famous meatball preparation that holds a prestigious place in the Kashmiri wazwan. For those who don’t know what a wazwan is, it is the elaborate traditional feast of Kashmiri cuisine. A multi course, non-vegetarian meal that has become symbolic of the culture of this magnificent region.

Always made using lamb/goat, Rista is a delicious, aromatic and rich meatball curry with a classic deep red colour from the Kashmiri chillies and saffron – two ingredients that are available everywhere these days yet, must be an integral part of your shopping list when visiting Kashmir.

Rista is a traditional dish and involves a bit of prep work like most traditional dishes. The key components of this dish are the lamb mince itself (though in Kashmir, it is most likely to be goat mince, especially from the leg part), chilli water and shallot paste; it is the unique combination of these ingredients that makes this dish special. The mince is traditionally beaten with a wooden pallet to attain the soft, melt-in-your-mouth texture but that might not really work out in our modern kitchens where a food processor would ‘almost’ do the job.

Though traditionally this dish would be in a curry format i.e. with semi thick gravy, I decided to give it my own spin.

Kashmiri Meatball Sub with Baby Spinach, Pickled Shallots and Jalapenos – yes, that’s how I transformed the Kashmiri Rista.

Kashmiri Rista - a traditional meatball preparation from Kashmir in a new format - thespiceadventuress.com

I haven’t touched or altered the recipe of making the Rista in any manner and I want to preserve its originality. Only the sauce gets simmered down till it just about coats the meatballs. Shallots are a vital ingredient of Kashmiri cuisine and hence being used in a pickled form to add the sour, salty punch and to cut through the richness. Fresh spinach, tomatoes and cucumbers add a healthy, vibrant freshness and texture to the sandwich…and of course, the jalapenos for that extra kick of heat.

If you do not fancy a subway, you can still follow the recipe and enjoy a delicious and authentic version of Kashmiri Rista. But for those who don’t mind a bit of experimentation in the kitchen, try out my version of the Kashmiri Meatball Sub with Baby Spinach, Pickled Shallots and Jalapenos.

Kashmiri Rista - a traditional meatball preparation from Kashmir in a new format - thespiceadventuress.com

And once again thanks to an amazing friend, Supriya (my expert on Kashmiri cuisine) for teaching me yet another classic from the region. I also learnt the Tabakh Maaz (Kashmiri style Lamb Ribs) and the classic Mutton Roganjosh from her, both of which you need to check out.

Ingredients:

For the Rista:

(Yields 12-13 meatballs)

  1. 500gm lamb mince (with at least 25%fat content)
  2. 1 whole egg
  3. 4 cups water
  4. Salt, to season
  5. 1 tsp turmeric powder
  6. 5-6 tsp kashmiri chilli water
  7. ½ tsp garam masala
  8. 1 ½ tsp shallot paste
  9. 2 tsp saffron water
  10. 2 tsp ghee/clarified butter
  11. ½ tsp shahi jeera/caraway seeds

For the sandwich:

  1. Crusty bread rolls (3 meatballs per sub which makes around 4 subs)
  2. A handful of baby spinach
  3. 2 semi-ripe tomatoes, cut into even discs
  4. 1 cucumber, sliced finely
  5. 1 cup pickled shallots
  6. 2 fresh jalapenos, sliced finely into discs

Notes:

To make Kashmiri chilli water, soak 10-12 dried Kashmiri chillies (stems and seeds removed) in warm water for at least 30 minutes. Grind well with water and sieve to get the vibrant red chilli water. Can be refrigerated upto 2 weeks or store frozen as cubes for upto an year.

To make shallot paste, roast 10 – 12 shallots in a pan with a tbsp of oil till light brown. Grind to a paste with as little water as possible. Excess can be refrigerated and stored for upto a week or frozen and used upto a month.

Method:

  1. To make pickled shallots, slice the onions, add 1 tbsp salt, a pinch of sugar and 1 tbsp vinegar. Keep for at least 10 minutes; mix the shallots by hand and then squeeze out all the liquid from the onions.
  2. To prepare the meatballs, add the lamb mince along with one egg to a food processor (If you are adding fat separately, make sure it is added cold). Season lightly with salt and blend for a minute or two. Wet your hands and remove the mince mixture onto a plate.
  3. Place a pan with 4 cups of water on the stove to boil. Begin to roll the meatballs as the water starts to heat up.
  4. Wet your hands lightly to roll the meatballs easily; add each meatball into the water as soon as you roll it.
  5. As the meatballs begin to cook, you will notice the fat begins to leach out into the water which turns it cloudy (this is an important step). Move the meatballs around in the pan to ensure that it cooks evenly on all sides.
  6. Once the meatballs are looking springy or have begun to rise to the surface (this should happen in 5-6 minutes), add the turmeric powder.
  7. Then add the chilli water (do not get worried about the quantity as this does make the dish spicy) and garam masala.
  8. Next, add the shallot paste followed by saffron water. Taste and season with salt; cook for another 1 minute.
  9. Remove the meatballs carefully into a bowl and continue to cook the sauce to reduce and thicken the consistency. You need just enough sauce to coat the meatballs and also to drizzle a bit in the sandwich. Once this consistency has reached, return the meatballs to the pan, mix and remove from heat.
  10. In another pan, heat ghee and add to the meatballs; cover immediately and keep for 5 minutes.
  11. Meanwhile, assemble the other components of the sandwich.
  12. Place all the different vegetables and meatballs in separate bowls so that each person can make his own sub – a fun way to bring family and friends together.

Even though it might look like a whole lot of steps, this is an easy to make recipe once you have all the ingredients at hand.

Bon Appétit!

Kashmiri Rista - a traditional meatball preparation from Kashmir in a new format - thespiceadventuress.com

Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry

Curry and Australia are inseparable, all thanks to the multicultural diaspora of this beautiful country. But can a curry change the world?

Maybe not. But a curry can definitely help and contribute towards putting food on another family’s table. Isn’t that ironic? Yes, it is and that is why we need to join hands with Opportunity International Australia in its annual fundraising campaign ‘Great Australian Curry’ to help and raise funds to help give a hand up to families living in poverty.

Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry - thespiceadventuress.com

I had collaborated with Opportunity International last year on their fundraising ‘Food for Thought’ campaign, which gave me an insight into how this organization works. As I mentioned in last year’s post, I am not a big believer in giving away a few dollars (or more) to an NGO or charity organization and think I have done my bit for the society. I like to be involved in campaigns where I know the exact reach of that money and if it is being used in a truly positive manner i.e. is there at least one person whose life I have touched in a positive way.

Opportunity works through a unique system of microfinance, community development, training, local presence, technology and rural outreach programmes. And this year’s ‘Great Australian Curry’ campaign is a great way by which food lovers like us can contribute in a meaningful manner towards poverty and diminishing its impact.

Opportunity International Australia - Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry - thespiceadventuress.com

This year’s campaign is extra special because it is being backed by three-time Olympic gold medallist, Stephanie Rice and former Australian test cricketer and fast bowler, Michael Kasprowicz.

Michael Kasprowicz said: “I recently visited Opportunity’s work in Delhi, India. Seeing firsthand the impact of small loans, empowering parents to meet the needs of their children, was so rewarding. Kids can dream of becoming whatever they want in the future, whether it be sportspeople or teachers, because they know their parents can afford to give them an education. It’s the way it should be.”

Stephanie Rice invited Australians to get behind the Great Australian Curry. “By simply getting together with some friends and family and cooking up your favourite curry, we can help raise much needed funds and give people in Asia a hand-up,” she exclaimed.

The ‘Great Australian Curry’ was officially launched last week with a fun curry cook-off between Stephanie and Michael. You can watch all the action here and get inspired to cook up some curry.

Great Australian Curry cook-off with Stephanie Rice and Michael Kasprowicz - thespiceadventuress.com

So how exactly can you help?

Plan – Decide on which curry you would like to cook (that’s where I come in with ideas and recipes) at home or maybe a fun cook-off with friends/colleagues or simply head over to your nearest curry offering establishment sometime in October or November.

Set up your goal – Start your unique fundraising page here and mention the goal you would like to achieve.

Donate and spread the word – Get everyone you know onboard and encourage them to not only share the curry with you but also contribute towards this campaign to help families living in poverty in Asian countries like Philippines, Indonesia, India etc….

Ofcourse I cannot leave you guys without a curry recipe so today I have a very special dish for you – the Jaffna style goat curry.

Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry - thespiceadventuress.com

Adapted from a Peter Kuruvita recipe, this curry is a rather simple one. And with this, I added yet another spice blend to my collection – the Srilankan roasted curry powder. Garam masala has taken a backseat forever!

In traditional Srilankan cooking, two forms of spice blends are common – the roasted and the unroasted variety. While the former is reserved for the rich curries and nonvegetarian dishes, the latter is milder and for seafood and vegetarian dishes (exceptions ofcourse). The key to a good roasted curry powder is getting your hands on good quality whole spices and then roasting it yourself. The roasting is taken right to the edge without burning it, so watch over it diligently.

I read up a lot of recipes and articles on how to make both the versions and ended up using this one I found on YouTube; seemed the most basic and authentic version. Also just as with many traditional spice blends like the garam masala, the Srilankan roasted curry powder also varies slightly between households.

Unroasted Srilankan curry powder - thespiceadventuress.com

Srilankan roasted curry powder - thespiceadventuress.com

The Jaffna goat curry uses both the roasted and unroasted curry powder which is liberally used to marinate the meat along with a few other aromatics and thin coconut milk. Another interesting thing about the recipe is that it only uses the thin and not the thick coconut milk so you still get that rich dark curry opposed to the creamy coconuty one.

As I mentioned, this is an adaptation of the traditional curry (which uses blood and offals); I have not done both, choosing to keep it simple and easy to make by all.

Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry - thespiceadventuress.com

And before we get on to this recipe, here are five other curries that would be perfect to host the ‘Great Australian Curry’

  1. Thai Massaman Curry
  2. Indian style Chickpeas and Mustard Leaves Curry
  3. Cambodian (Khmer) style Chicken Samlâ Curry
  4. Gosht Durbari (Lamb Curry slow cooked with Yoghurt, Fried Onions and Spices)
  5. Burmese style Prawns with Tomatoes Curry

Jaffna Goat Curry

Ingredients:

  1. 1 kg goat curry pieces (with bones)
  2. 1 tbsp Jaffna unroasted curry powder (recipe given below)
  3. 1 tsp roasted cumin powder
  4. 5 green cardamoms; crushed
  5. ½ tsp fenugreek seeds
  6. 1 cinnamon stick
  7. ¾ tsp turmeric powder
  8. 1 ½ tbsp red chilli powder (adjust to heat preferences)
  9. 2 tbsp Srilankan roasted curry powder (recipe given below)
  10. 2 tbsp tomato paste
  11. 200ml thin or 2nd extract coconut milk
  12. Salt, to season
  13. 4-5 shallots; finely sliced
  14. 3 garlic cloves; grated
  15. 1 inch ginger; grated
  16. A few sprigs of curry leaves
  17. 3-4 tbsp vegetable oil

Method:

  1. In a large pot, add the goat curry pieces along unroasted curry powder, cumin powder, cardamoms, fenugreek seeds, cinnamon, turmeric powder, red chilli powder, roasted curry powder, tomato paste, salt and thin coconut milk. Mix and keep aside for at least 30 minutes.
  2. Heat oil in another vessel (earthenware if you have) and add the curry leaves, shallots, garlic and ginger; sauté till the onions are soft and translucent.
  3. Then add the marinated goat pieces into this, season with salt and mix well to combine. If there is extra marinade in the first pot, add a little water to it and rinse it out into the curry so none of that lovely flavour is lost. Add more water to the curry if necessary and cook covered on low heat till the goat pieces are tender and falling off the bone. Stir occasionally and add water if more gravy is required.
  4. Garnish with curry leaves and serve warm.

Note – It is best to make this curry ahead and let it sit for a while for the flavours to develop.

Ingredients for unroasted curry powder:

  1. 2 tbsp coriander seeds
  2. 1 tbsp cumin seeds
  3. ½ tbsp fennel seeds

Method:

In a grinder, add all the whole spices and grind to get a fine powder. Store in an airtight container and use as required.

Ingredients for Srilankan roasted curry powder:

  1. 3 sprigs curry leaves
  2. 1 tbsp cumin seeds
  3. ½ tbsp fennel seeds
  4. 2 tbsp coriander seeds
  5. 10 dried chillies
  6. ½ tbsp black peppercorns
  7. 5 cloves
  8. 5 green cardamom
  9. 1 stick Ceylon cinnamon (not cassia)
  10. 2 dry bay leaf

Method:

Note – Roasting the spices has to be done in steps as some of the spices need to be roasted longer than the others. Some versions of this blend also use fenugreek, mustard and pandan leaves.

Add the coriander seeds to a pan and allow to roast on low heat for about a minute and then add the peppercorns, cloves, cardamom, bay leaf and cinnamon. Roast for another 15 seconds and then add the curry leaves. Mix regularly and keep the heat low to avoid burning the spices. Continue to roast for another 30 seconds and then add the chillies. Allow to roast for a minute and finally add the fennel and cumin seeds. Roast for another 15-30 seconds and remove from heat. Allow to cool completely and then grind to a fine powder. Store in an airtight container.

Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry - thespiceadventuress.com

Tabakh Maaz (Kashmiri style Lamb Ribs)

Kashmir – a mysterious, beautiful land that always evokes a deep sense of calmness and peace within me.

Ironic, isn’t it…especially given its turbulent geo-political issues. I have never visited Kashmir except through the thousands of breathtaking photographs of the place but everytime I think of the land, it’s ‘Garden of Eden’ that I remember. And everytime I visualize Adam and Eve eating that apple, its pictures of Kashmir that flash through my mind.

Travelling through Kashmir remains one of the top wishes on my bucket list, and particularly visiting the saffron fields and picking out the flowers; I want to experience that at least once in my life. Though today’s dish has nothing to do with saffron, it has all to do with the cuisine of the region. Tabakh Maaz or Kashmiri style Lamb Ribs!

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

A very traditional preparation of the region, Tabakh Maaz is one of the integral dishes of a wazwan. (You can check out more about wazwan on the Internet or read my mutton roganjosh post). And I learnt this recipe too from my dear friend, Supriya who remains my expert on Kashmiri cuisine. I am a lucky gal indeed!

Making Tabakh Maaz is rather simple but one which takes a bit of time and some good quality ingredients. It is a brilliant example of how spices flavour a fish without adding any heat. The lamb ribs are slow cooked in a broth flavoured with whole spices and then fried off in ghee. It is rich and indulgent, a dish that warms you from within and definitely not one if you are calorie-conscious.

I left the fat layer on the ribs for that extra flavour but you can choose to trim it off. Traditionally it is served as 2-3 ribs together on the bone but I have kept it 1-2. Tabakh Maaz is usually a starter type dish of the wazwan but I had it as the main protein for dinner, so served it with Afghan style bread, cucumber yoghurt dip with sumac and a fresh green salad. One of the ways of adapting a traditional recipe to your family’s needs.

Whole spices to make Tabakh Maaz or Kashmiri style lamb ribs - thespiceadventuress.com

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

So here we have a very traditional lamb dish from Kashmir – Tabakh Maaz or Kashmiri style Lamb Ribs.

Ingredients:

  1. 500 gms lamb ribs; cut into 2-3 pieces
  2. 2 inch cinnamon bark
  3. 3 black cardamom
  4. 5 green cardamom
  5. 2 dried bay leaf
  6. 1 tbsp cumin seeds
  7. 1 tbsp crushed fennel seeds
  8. ½ tbsp dried ginger powder
  9. A pinch of asafoetida/hing
  10. 2 large garlic cloves; crushed
  11. 1 tsp turmeric powder
  12. Salt, to season
  13. 1 cup milk
  14. 2-3 tbsp ghee/clarified butter

Method:

  1. In a heavy bottomed vessel, add the lamb ribs and fill with water, enough to just cover the ribs.
  2. Bring to boil and remove the scum that floats on the surface.
  3. Then add all the spices, garlic and season generously with salt. Also add 1 cup milk and stir well to combine.
  4. Cover the vessel, reduce the flame and slow cook the ribs for 1 hour or till the meat has become tender and almost fall off the bone.
  5. Remove from heat and take out the ribs slowly and keep aside. You can either keep the ribs in large chunks or cut into smaller pieces.
  6. Heat another flat pan, add the ghee and add the ribs one by one. Fry on medium to high heat till one side has caramelized before turning over. Remove when the other side has also caramelized well.
  7. Serve warm.

Though the basic recipe for making Tabakh Maaz is the same across the state, there can be variations from region to region. For eg: Kashmiri Pandits soak the ribs in plain yoghurt before frying it off in the ghee.

Note – The broth in which the ribs were cooked has a beautiful flavour. It can be strained and use as a stock for making soups and risottos.

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

 

 

 

 

 

 

 

 

%d bloggers like this: