Lassi + Wild Rice + Chili Lamb + Pumpkin

Lots of the folks around here have mixed feeling about lamb.  The main complaint appears to be the smell.  Lamb has a distinct smell; but with fresh, good lamb, this is not a turn-off.  Leave lamb (even cooked!) out for a while and you’ll get more than you bargained for.

Indian lamb is cooked slow, in a flavorful sauce.  Any hint of the lamb smell is absent in the tender morsels of juicy meat.  The key to tenderness is to do the initial cooking very, very slowly.  Turn the heat down so the whole mix is barely bubbling, and don’t rush it!  You can tell it’s done by slicing a big chunk open, but pay attention mostly to the consistency of the meat.  Poke it routinely to get a feeling for the different levels of doneness.

This lamb dish (adapted from the Best Ever Indian cookbook) is marinated in a yogurt+spice mixture, then sautéed with onions, and garnished with red & green chilis, and cilantro/coriander.  We like it spicy!

We also made a pineapple-banana lassi (yogurt-shake) to cool off from the dish.

The rice is a family secret, for now…

Chili Lamb

The Lamb:

• Tender lamb, sliced along the grain in longish slivers
• Yogurt
• 1 tsp garam masala
• 1 tsp chili powder
• 1 tsp ground cardamom
• Crushed garlic & grated ginger (I forgot the ginger tonight…)
• 3 big onions
• Some water/lamb stock

Get the lamb marinating while you get the onions golden brown.  Add the lamb to the onions and let it simmer hot for a bit, to get the lamb warm (but not cooked).  Add some water, only enough to get most of the lamb covered.  Cover, let simmer on very low for 10 minutes or so.  Uncover and turn up the heat to start reducing.  We separated most of liquid into a separate pan and fiercely reduced that.

Demi

The Rice:

Hah!  We’ll teach this when you’re good and ready!  For now, don’t undercook the wild rice, and don’t overcook the basmati.  Add peas if you like.

Wild Rice

The Lassi:

Lassis are really easy and satisfying.  Add lots of yogurt (full fat, of course), some fruit, sugar if necessary, water or milk if you used thick yogurt.

Also, martinis make a dandy cooking buddy.

Strong Drink