Two weeks ago I posted the recipe for the first of two lamb curries made at the same time with 4 lbs of lamb shanks. That first one used tamarind as the souring agent; this one uses tomatoes. Those are not the only differences, of course. The blend of spices is different and, on the whole, while the first is in a generic “South Indian” style this one is in a more North Indian style. These are, of course, generalities but the truth is neither is from a specific South Indian or North Indian regional tradition. Rather, the first is made using ingredients/flavours more common in various South Indian preps and the second using ingredients/flavours more common in various North Indian preps—both broadly speaking. Like a good Bengali I add potatoes to this one and I have to say that if you have good potatoes and time their cooking just right, they will be the star of the dish every time. Continue reading
Back in December I purchased a large number of lamb shanks from a small farm in southern Minnesota—the same place from which I’d got the excellent oxtail that went into this New Year’s Day curry. A few weeks ago I finally got around to cooking some of them. Not paying close attention, I thawed almost exactly 4 lbs worth of shanks. I then decided to divide them into two lots and make two different preparations of them—this so that we wouldn’t be eating one curry forever. Of course, what I hadn’t thought through is that because so much of the weight is in the bones, 4 lbs of lamb shanks is pretty close to 2 lbs of meat from the point of view of portions. Still, I’m glad I made the two curries as both came out rather well and it was nice to alternate them till both were gone. You could make either recipe just as easily with beer or with mutton/goat. Indeed, if you look closely you’ll see that this recipe is a close relative of an earlier one I’d posted for mutton curry with star anise and vinegar—there are some differences in spices and ratios but those differences do make, well, a real difference, as does the fact that the souring agent here is tamarind. If you do make it with lamb shanks I’d advise not bothering with hacking the shanks up yourself inexpertly with a cleaver as I did. You can always just pull the meat off the bones before serving if the shanks are too large. Continue reading
Saala, main toh sahab ban gaya! Yeh lamb chop mera dekho! yeh chocolate-curry reduction mera dekho! Jaise gora koi Londhon ka!
Don’t ask me to translate or explain the above: not everything is for everyone. Just go get a package of lamb loin chops and be happy I am giving you this recipe. Where can you go to get lamb loin chops? How the hell am I supposed to know what the options are where you live? We get ours from our local Costco; I have no idea if they’re a difficult thing to find generally—I had never looked for them before seeing them at Costco. If you can’t find them, feel free to use whatever kind of lamb chops you can find; or in a pinch go ahead and use beef sirloin steak or similar—just adjust the cooking time accordingly. Continue reading
As I’ve mentioned before, it is hard to imagine Indian food without some ingredients that came with European colonizers and traders from the Americas: chillies, tomatoes, potatoes. Cumin, however, is not one of those ingredients. Like pepper, it has been grown and used in South Asia for a very long time. And also like pepper, it is not in fact native to South Asia: it has been grown in many parts of Asia for a long time now and probably originates in the eastern part of the Mediterranean. Traders on the spice/silk roads may have taken it to China, where it is an ingredient in the cuisines of the Northwestern regions and also in certain Sichuan dishes. For travelers across the Levant, North Africa and Asia in earlier eras, the aroma and flavour of cumin must have been a sign of the familiar in otherwise foreign lands. It has also gone West, of course, and is now a staple ingredient in a number of South and Central American cuisines. Indeed, it is hard to say now what cumin’s nationality is. Continue reading
Holy Land, a Middle Eastern store that is a bit of a Minneapolis institution, is one of my regular sources of goat meat. From time to time I also purchase lamb shanks from them. Always very fairly priced, these shanks call out to be braised. Usually, I cook them slowly in a vaguely Italian style, with tomatoes and red wine and olives, and we eat them over polenta. Every once in a while I cook them the way I would cook goat in a North Indian style, cooked down slowly, with the meat falling off the bone in a rich, velvety gravy. This recipe, however, is not one from my regular repertoire. I improvised it last week, and as it came out rather well I am sharing it with you. It is a fairly simple preparation, not calling for overly esoteric ingredients for the non-South Asian cook, and after some initial fussiness it all but cooks itself. Continue reading