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