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Posts Tagged ‘Indian food’

Being a grown up has a lot perks but it can also be shitty, complicated and a bit of a nuisance. When I get into one of these moods where I wish I could stomp around in a tantrum, comfort food from my childhood can often intuitively turn me back into a reasonable adult-like person. The recipe below is for one of my favourites that my mum makes. Chapatis (unleavened Indian flat bread) dipped very generously into ‘gur’ – date palm jaggery which is basically Indian maple syrup. It also is made from sugar cane but date palm is MUCH better. My mum used to make it as a treat for my sister and I when we were little and even now, getting a text from my mum saying ‘I have gur’, makes me reconsider my weekend plans and head home instead. There is something incredibly luxurious and satisfying in dunking pieces of a chapati into a rich, dark, sweet gooiness and then licking my sticky fingers. Back to enjoying the perks of being a grown up.

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For the gur
250g block of date palm gur
3tbsp water
A saucepan for melting the gur

For the chapatis (makes about 8)
300g whole meal wheat flour
100g buckwheat flour
100g spelt flour
2tbsp white flour
2 tsp oil (sunflower, rapeseed etc )
A little cold water to make the dough

Take the block of gur and place in a heated (low heat) saucepan. Add the water and wait for the block to melt. Once it starts to bubble, take it off the heat and allow to cool. The syrup mixture will thicken into a gorgeous molasses-like consistency.

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For the chapatis, mix all the ingredients together until the dough mixture is a little firm, not too wet or dry. Should be easy to roll out. Think play dough. Divide up the dough into eight balls and make into patties. Spread a little flour on the kitchen top before rolling out. The chapatis should be round and about 0.5mm thick. Heat up a flat griddle pan and place a chapati on it. Should take about 3-4 minutes to be dine, flipping a couple of times. And when it starts to fluff up a bit, use a spatula to pay down the edges to more volume.

Serve warm with the gur. Dunk to your heart’s delight.

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Lamb curry

You know the question about ‘what would be your last supper?’.  I don’t like this question.  I find it impossible to answer as I love all kinds of food.  How can I limit it to one type of dish?  However, if I could have a Top 5, then Ma’s lamb curry would definitely make the cut.  I love the taste of the soft, succulent lamb with the rich, smooth and aromatic gravy.  Oh and the potatoes.  They are a must.  They have to be soft and completely soaked in the gravy.  Mmm.  The recipe below has a Bengali/Kashmiri slant.  Ingredients such as the cashew paste, fennel, and the garam masala composition give the curry a more delicate, aromatic flavour versus the spicy lamb curries more commonly eaten.  Check out a great book which beautifully describes the history and differences of Indian regional cooking called ‘Eating India’ by Chitrita Banerji.  Ok back to the lamb curry.

Ingredients (for 4 people):

  • 1 kg lamb (shoulder or lamb) chunks
  • Potatoes (waxy), peeled and cut to similar size of the lamb pieces. Dima used to make small cuts in the potatoes for maximum gravy + flavour absorption!

Marinade:

  • 150g plain yoghurt
  • 1.5 inch ginger, grated
  • 1.5 onions, grated
  • 4 garlic cloves, grated
  • 2 tbsp cashew paste

Other

  • 1/2 onion, finely sliced
  • 3 tsp ground coriander
  • 2 tsp ground cumin (less than the coriander because it has a much stronger flavour)
  • 1.5 tsp ground fennel (this is a very Kashmiri touch)
  • Chilli powder
  • Kashmiri/Bengali garam masala (2 inch cinnamon, 4 green cardamom, 5 cloves, 0.5 tsp nutmeg – all powdered and mixed together)
  • 1/5 tsp sugar
  • 2 tbsp oil

Pre-prep

– Soak about 15 cashew nuts in milk for approximately 2 hours.  When soft, grind them up in a grinder to make a smooth paste

Method

  1. Marinade the lamb in the yoghurt and the juices of the ginger and onions.  Ma only uses the juice so the gravy doesn’t become too chunky and overpowering.  Then add the cashew paste.  Let the marinade sit for at least 30 minutes.  Obviously longer the better and the marinade can be left overnight for more special occasions
  2. After the lamb has been marinated, add the coriander, cumin, fennel and chilli powder to the mixture
  3. Heat the oil in a pot
  4. Add sugar to lightly caramelise for colour and flavour
  5. Put in the chopped onion.  Saute until soft and lightly browned
  6. Put in the meat.  Toss around a couple of times so all the pieces get coated with the oil, onion and sugar
  7. After, 5-10 minutes, reduce heat and cover with lid.
  8. Keep checking the softness of the lamb but this should take approximately 1 hour
  9. Half-way through cooking, put in the potatoes and give it a good stir
  10. When the lamb is nearly cooked, add a little boiling water if the mixture needs more gravy
  11. Season and cook for another 15-20 minutes
  12. Add 2tsp of the gravy and ghee to the garam masala.  Mix together and pour over the curry.  Stir
  13. Serve with rice and sprinkle over some chopped coriander and flaked almonds for an added flourish

Bon apetit!

NB: For a low-fat version, make the curry the day before.  Leave to cool in the fridge.  The next day, the fat will have solidified on the top.  Just scoop out the layer of fat with a spoon and there you have it: a lower(ish) fat version of the curry to enjoy.

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