Text 20126, 103 rader
Skriven 2012-01-19 21:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Lamb curry
==================
-=> Quoting Janis Kracht to Michael Loo <=-

 JK> TOH magazine published the recipe

Congrats. Now I know somebody famous... a published chef!

Chili but not chili as we know it....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lamb Chili With Chickpeas And Raita
Categories: Lamb, Chilies, Indian, Beans, Dairy
  Servings: 4

           FOR THE RAITA:
      1 md English cucumber
           Juice of 1 lemon
      1 c  thick yogurt (I like Fage)
      6 lg fresh mint leaves, minced
    1/2 ts salt
    1/4 ts ground cumin
 pn cayenne pepper
           FOR THE CHILI:
      1 TB corn oil
      2 lb ground lamb
      1 md red onion, diced
      1 tb fresh ginger, peeled, diced
      1    clove garlic, minced
      3 ts garam masala or
      2 ts curry powder plus
      1 pn cinnamon)
      1 ts chili powder
    1/2 ts salt
    1/2 ts fresh-ground black pepper
      1 c  canned coconut milk
     28 oz can chopped tomatoes with
    their juice
      3 c  chicken or vegetable broth
      1 md red bell pepper, diced
     15 oz can chickpeas, drained
           TO FINISH THE DISH:
    1/2 c  torn fresh cilantro leaves

To make the Raita: Use a vegetable peeler to peel the cucumber. Cut
the cucumber in half lengthwise, and then cut each piece in half
widthwise. Use a small spoon to scrape out the seeds.

Using a box grater or a large flat grater, grate the cucumber into a
bowl. Tip the bowl over the sink, holding the cucumber in with your
hand or with a plate, and drain out the excess cucumber water.

Squeeze the lemon juice into the cucumber, using your hand as a
filter to catch any seeds. Add the yogurt and mix everything
together.

Add the mint, salt, cumin, and cayenne, and mix gently.

Cover the bowl and put it in the fridge. The raita should be served
cold.

To make the Chili: Heat the corn oil in a large saucepot over
medium-high heat. Use your hands to break the ground lamb into small
pieces; then add the meat to the pot. Cook for about 2 to 3 minutes;
use a wooden spoon to keep breaking the meat up, chopping it and
stirring it constantly so that it browns evenly without clumping up.

Turn the heat down to medium. Add the red onion, ginger, garlic,
garam masala, chili powder, salt, and pepper. Mix everything
together so the meat is well coated in the spices and the oil, and
then toast the mixture for a minute or so, until the spices release
their flavor and aroma.

Add the coconut milk, tomatoes, broth, and bell pepper. Mix
everything together, turn the heat up to medium-high, and bring the
chili up to a simmer. Then let it cook, uncovered, at a low bubble,
stirring occasionally to make sure it doesn't stick.

When the chili has been cooking for an hour and a half, stir in the
chickpeas, and cook for another hour, until the chili has thickened
and the flavors are rich and well combined.

To finish the dish: Ladle the chili into individual bowls, and add a
spoonful of the cold raita and a sprinkling of the fresh cilantro to
each one. Serve the chili up right away, with basmati rice and cold
beer.

Recipe by: Andrew Carmellini
Source: American Flavor
Posted by: Caroline Russock
From: Serious Eats

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Cheers

YK Jim


... I am a famous man that few people have ever heard of.

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