Showing posts with label venison. Show all posts
Showing posts with label venison. Show all posts

Jun 29, 2016

Vikas Khanna's Classic Lamb Curry

Vikas Khanna classic lamb curry recipe beef goat indian punjabi mutton easy simple authentic

From the award winning Michelin starred Indian chef, restaurateur, and cookbook writer Vikas Khanna comes this recipe for an authentic North Indian style lamb curry. Lamb is simmered until tender in a rich gravy infused with traditional aromatic spices. So easy to make, everyone will think you're an award winning chef when you make this too!

Mr Khanna on one of his cookbooks looking Sexy & Alive!
I found this recipe on one of Vikas Khanna's numerous and rather derelict websites here. I'm not sure why Mr. Khanna has so many ill written and poorly maintained websites as his cookbooks are very well written and organized. Anyway, Mr. Vikas is originally from the Punjabi metropolis of Amritsar and has now been catapulted to culinary super stardom and Michelin starred fame for his amazing restaurant Junoon. He also made People magazine's "Sexiest Man Alive" list in 2011, has cooked for President Obama at the White House, been a guest judge on Australian Masterchef, and still does appearances frequently on talk and cooking shows.

On perusal of this recipe on Mr Khanna's website I noticed it had no garlic or ginger. I can't imagine a traditional North Indian meat curry without garlic or ginger so I added a bit. Other than that I've just rewritten the recipe in simpler form. The liberal use of spices and manner of preparation are typically Punjabi and the resulting dish is truly authentic. I usually start the marination for this dish the morning of or the day before the evening meal or dinner party I wish to serve it at. Then with less than an hour's cooking time your curry is ready to go. This super easy recipe also works well with beef, mutton/goat, venison, or water buffalo. If you are new to making curries or are an "old pro" this is a great recipe to try!

Ingredients:
1kg/2lbs lamb or mutton, cut into 2-3 inch pieces
3 TBS cooking oil or ghee
5 green cardamoms/elaichi, bruised with mortar and pestle
3 cassia leaves/tej patta
2 inch piece of cassia bark/dalchini (or cinnamon stick)
1 tsp cumin/jeera seeds
3-4 green chilis/hari mirch, chopped finely (optional, omit for less heat)
1 large tomato/tamatar, diced finely
2 C water or stock/shorba
Grind to smooth paste for marinade:
1&1/2 C yogurt/dahi
3 onions, chopped roughly
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 TBS Kashmiri mirch (or 1&1/2tsp paprika plus 1&1/2tsp cayenne powder)
1 TBS coriander/dhania
1 TBS cumin/jeera
2 tsp garam masala
1/2 tsp turmeric/haldi
2 tsp salt

Here's what to do:
1) Grind all ingredients listed under marinade to paste in mixie, food processor, or blender. Coat all meat pieces with marinade. Allow meat to marinate for 4 to 6 hours in the refrigerator sealed in an airtight container.
 2) When ready to cook  heat oil with for 5 minutes in a deep heavy bottomed skillet, stock pot, or pressure cooker. Add green cardamom/elaichi, cassia leaves/tej patta, and cassia bark/dalchini to hot oil and fry for 2 minutes.

3) Add meat and marinade to frying spices. Stir well and cook for 4 minutes. Add diced tomato and chopped green chilis/hari mirch and allow to simmer for 4 more minutes.

4) If you are cooking young Kashmiri lamb add 2 cups water or stock and allow to simmer over low heat for 30 to 40 minutes or until meat is tender.  If you are cooking a tough Nepali goat like I am you'll want to use a pressure cooker and add enough water or stock so that meat is just covered. Seal pressure cooker and allow to steam for 5 to 6 whistles or until meat is tender.
5) When meat is cooked to desired tenderness salt to taste and serve with rice, naan, or rotis.

Helpful hints:
This recipe also works well with beef, mutton/goat, venison, or water buffalo. Simply adjust cooking time accordingly to the meat used


Mar 3, 2016

Kashmiri Ghanduh Maaz (Mutton with Onions)

mutton curry lamb onions kashmiri indian Kashmiri Indian easy recipe

In Kashmiri "ghanduh" means onion and "maaz" means mutton. This hearty homestyle dish is commonly served in Kashmir and has a rich, spicy broth much like a stew. So easy to make for a delicious Fall or Winter meal, serve with steamed rice, pulao, rotis, or a simple loaf of crusty bread. This recipe also works well with lamb or beef stew meat.

Mutton is a daily staple in a Kashmiri household, chicken and fish are almost considered vegetables. You have not properly eaten in Kashmir unless your meal contains some form of mutton. It is considered the utmost in Kashmiri hospitality to serve a guest as much mutton as possible. (Even if they are vegetarian.) This recipe also works well with lamb or beef stew meat.

Ingredients:
1 kg/2lbs mutton/goat or lamb, cut into 3 inch pieces, bone in preferred
3 TBS cooking oil, (mustard oil if you wish to be authentic)
2 tsp salt
2 C onions, sliced into wedges
1/2 C tomatoes/tamatar, diced finely
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 TBS coriander/dhania, ground
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne)
1/2 tsp dry ginger/adrak
1/4 tsp turmeric/haldi
5 cloves/laung
7 green cardamoms/elaichi, bruised with mortar & pestle
2 inch piece cassia bark/dalchini
1&1/2 tsp cumin/jeera seeds
15 black peppercorns/kali mirch, coarsely ground
1 cassia leaf/tej patta or 2 small ones

Here's what to do:
1) In a pressure cooker or deep, heavy bottomed skillet or stock pot heat oil with 2 tsp salt for 5 minutes. Add mutton pieces and fry until beginning to brown. Depending on how fresh your mutton is, or whether you're using lamb or beef, this may take 10 to 15 minutes.

This is the brown we're looking for.
The Kashmiris call this "red."
2) Add onions and tomatoes. Stir well and continue cooking until onions are translucent and tomatoes have softened, about 5-7 minutes. (This is not a browned onion dish.)


3) Add 1/2 C water, garlic paste, ginger paste, whole spices, powdered spices, and cassia leaves/tej patta. Stir well and simmer for 5 minutes.


4) Add 3 cups water or at least enough so there is water covering the meat mixture if using pressure cooker. Seal up pressure cooker & continue cooking for 5-6 whistles or until meat is to desired tenderness. If using deep skillet or stock pot add enough water so that meat mixture is covered by at least 3 inches. Simmer without lid until meat is of desired tenderness, adding water if necessary. Salt to taste and serve.

Helpful Hints:
If you are married to a Kashmiri do not ever be a dumb "nabrim" (outsider) and serve your Kashmiri in laws chicken or fish without at least one mutton dish at a meal. I'm still not hearing the end of it. Who knew?

Mutton? NAH!!!

Feb 12, 2016

Kathmandu Style Mutton Curry

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry, Nepal is an amazing place of beautiful mountains, lush valleys, and rich cultural heritage. Although it is a tiny nation only about the size of the American state of Arkansas, it is home to many different ethnicities and cuisines. All Nepali cuisines are influenced by it's neighbors: India, Tibet, and China. This curry's fusion of Indian spices with the Chinese touch of spring onions results in uniquely Nepali dish. I first tasted this delicious curry in a restaurant in Nepal's very multicultural capital, Kathmandu.

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry,
Ingredients for marinade
Ingredients:
1kg/2lbs goat/mutton, lean & bone in preferred, cut into 3 inch pieces
3 TBS cooking oil (mustard oil if you wish to be authentic)
1 TBS ghee
2 C onions, finely sliced into half moons
3 cassia leaves/tej patta
1/4 C cilantro/dhania, chopped roughly
3 spring onions, green tops only snipped into 1 inch pieces
Grind to smooth paste for marinade:
1/2 C yogurt/dahi
1 TBS garlic/lahsun paste
1 TBS ginger paste
1 C onion, roughly chopped
1 C tomato, roughly chopped
1 TBS ground coriander/dhania
1 TBS ground cumin/jeera
2 tsp fennel/saunf seeds
2 tsp Kashmiri mirch (or 1 tsp cayenne plus 1 tsp paprika)
2 tsp garam masala
1/2 tsp turmeric
2 tsp salt

Here's what to do:
1) Grind all ingredients listed under marinade to smooth paste in mixie, food processor, or blender.

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry,
The marinade is mixed.
2) In an airtight container combine marinade paste with mutton, make sure each piece is thoroughly coated. Seal container and allow meat to marinate for at least four hours or up to overnight in the refrigerator.

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All meat pieces thoroughly coated in marinade.

Kathmandu style mutton curry, kathmandu, mutton curry, recipe, nepal, nepali, lamb, gravy, beef, easy, spicy, beef, venison, mutton, curry,
Sealed up & ready to go into the refrigerator.

3) When ready to cook, heat oil and ghee in pressure cooker or a deep, heavy bottomed skillet. Fry finely sliced onions until a deep brown.

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4) Add tej patta/cassia leaves and mutton pieces, and marinade to the fried onions. Stir well and bring to a simmer. Allow to simmer stirring frequently for 8 minutes. If mixture begins to scorch add 1/4 C water, reduce heat and continue cooking.

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5) If using pressure cooker add chopped cilantro/dhania, snipped spring onion tops, and 3 C water to mixture and stir well. Seal pressure cooker and allow to cook for 5-6 whistles or until meat is to desired tenderness. If using deep, heavy bottomed pot or skillet add chopped cilantro/dhania, snipped spring onion tops, and enough water to cover mixture by 2 inches. Stir well and bring to a simmer. Allow to simmer until meat is to desired tenderness and gravy is to desired consistency. The traditional Nepali way to cook this kind of curry is to allow it to slowly simmer over a couple of hours, adding water in small amounts (usually 1/2 C water at a time) until meat is to desired tenderness and gravy is to desired consistency.

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6) Salt to taste and serve with steamed rice, achaari/pickles, a tarkaari/vegetable dish, a fresh chutney/chatni, and roti. Actually it's great with just buttered hunk of French bread too.

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Helpful Hints:

Not fond of goat? This recipe works well with beef, lamb, venison, or water buffalo stew meat also.
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