April 27, 2004

Belæfed lamb

When we made the lamb folláin for Easter, as usual for us we made more than we could possibly eat that night. Some of the leftovers became lunch of the following days, but a large amount of it was frozen and just recently became a lamb curry, Rogan Josh:


We had rice, raita, and poppadums on the side.

First we cut the lamb up into chunks. Then we briefly cooked chopped onion in ghee until soft, and added yoghurt to the pan. Next in the pan were the spices (chilli powder, coriander, cumin, cardamom, cloves, turmeric), garlic, and ginger. Then we added salt and diced tomatoes and simmered briefly. Then we added the lamb and left it to simmer longer:


At the very end of the cooking process, we added garam masala — we made this spice mixture ourselves at one point, but I couldn’t say exactly what’s in it at the moment — and garnished with toasted slivered almonds.

The rice — basmati of course — was made in our rice cooker, with chicken broth, ghee, peas, turmeric, cloves, cardamom pods, and a cinnamon stick. The raita consisted of yoghurt, cucumber, toasted spices (cumin seeds, black mustard seeds, ground cumin), salt, fresh ginger, and was garnished with paprika.

Two cocktails accompanied the making of this lamb curry, chosen on the basis of name value only: East India Cocktail (1 1/2 oz dry vermouth, 1 1/2 oz dry sherry, 1 dash orange bitters) and Bombay Cocktail (1/2 oz dry vermouth, 1/2 oz sweet vermouth, 1 oz brandy, 1/4 tsp anisette [in this case Pernod], 1/2 tsp triple sec).

eastindia.jpg bombay.jpg

Posted by Mark at April 27, 2004 11:46 PM