Tuesday, April 27, 2010

Indian Dinner

I clearly love cooking. I come home tired from standing all day cooking at work, and I still want to cook and try new recipes for dinner. Things are a bit different now that I'm working so much, like I'm making slightly simpler things, and making bigger batches of it so that it lasts longer. But I'm definitely still having fun.

Last night, we had an Indian meal of lamb buttermilk curry and rice pudding. Both were laborious in that I had to stand by the stove to regularly stir the pots, but otherwise, very easy dishes. The lamb was good, but nothing particularly memorable for me. The rice pudding, on the other hand, was outstanding. The texture was really smooth, and I love the taste of cardamom, so I thought the flavour was perfect.

Lamb in Coriander, Black Cardamom, and Buttermilk Curry
Adapted from Vij's Elegant and Inspired Indian Cuisine
Yield: 6 servings
Print recipe

2 lbs lamb leg, cut into 2-inch cubes
3 cups buttermilk
1/4 cup vegetable oil
1 1/2 tbsp coriander seed
1 tbsp cumin seeds
2 tbsp garlic, chopped
1/2 tsp chili powder
10 cloves
seeds from 8 black cardamom pods
2 tsp salt
2/3 cup water
1 medium potato, cubed
  1. Pour buttermilk into a large mixing bowl. Add lamb and mix well. Cover with plastic wrap, and refrigerate for at least 6 hours.

  2. In a mortar, lightly pound coriander seeds to crack the seeds in half.

  3. In a pot, heat oil over medium heat.

  4. Add cumin seeds. Allow seeds to sizzle for about 15 seconds.

  5. Add garlic and saute for about 30 seconds.

  6. Add coriander, chili powder, cloves, black cardamom, and salt. Stir well and cook for 3 minutes.

  7. Add marinated meat with all the buttermilk. Add water. Stir continuously and bring to a boil.

  8. Reduce heat to medium low, cover and cook, stirring regularly, for about an hour.

  9. Add potatoes. Cover and cook for another hour, or until meat is tender. Make sure meat is covered in liquid, so add more water if necessary.

  10. Remove cloves before serving, or remember to expect them in your meal.

  11. Serve with plain basmati rice.

Rice Pudding
Adapted from Vij's Elegant and Inspired Indian Cuisine
Yield: 3 servings
Print recipe

4 green cardamom pods
1/4 cup basmati rice
4 cups homogenized milk
1/3 cup sugar
chopped raw unsalted almonds, for garnish
  1. Lightly pound green cardamoms and peel off the pods.

  2. Place seeds into a medium pot.

  3. Add rice and milk. Bring to a boil over medium low heat.

  4. Simmer for about 70 minutes. Stir gently and regularly (this is very important). As the rice and milk cook, the consistency will become more and more like pudding. If the milk begins to stick to the bottom of the pot, stir more often or turn down the heat slightly. Do not scrape the bottom of the pot if it has scorched otherwise the pudding will have a burnt taste.

  5. Remove from heat and add sugar. Stir well.

  6. Sprinkle almonds over the pudding just before serving.

  7. Can be served hot, warm, or cold.

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