LAMB VINDALOO WITH CHANA MASALA AND PANEER

LAMB VINDALOO

lamb shanks, cleaned of fat &b sinew6

Paprika2 tbsp.

Coriander seed, ground2 tbsp.

Cumin seed, ground1 tbsp.

Fenugreek, ground1 tbsp.

Cardamom, ground2 tsp.

Mustard seed, ground 1 tsp.

Cinnamon stick, ground1

mustard oil4 tbsp.

ghee 6 tbsp.

onion, chopped fine2 white

cloves garlic, fine chop12

garam masala, or as needed4 tbsp.

Turmeric powder4 tbsp.

curry or allspice leaves6

tomatoes, seeded and chopped9

ginger, grated 300gm.

packed jiggery palm sugar1 cup

chicken or lamb stock1-2lt.

malt vinegar1.5 cup

cilantro, chopped1 bunch

minced thai (bird) chiles8

Indian chile powder2 tbsp.

coconut milk1½ cups

Salt to taste

1. Make the spice mix by toasting the spices in a pan on medium heat until fragrant. Grind in a coffee grinder and cool (can be done up to 3 weeks in advance)

2.Rub all meat with spice mix and marinate 6-10 hours (overnight is best)

3.In a wide deep pan or skillet; heat oil on high heat, cool down and heat again, this will “soften” the oil. Add ghee to pan and when hot add onions and cook on medium for 10 minutes or until translucent and remove from pan.

4.Add rubbed shanks and sear until brown on all sides on med – high heat. Remove from pan and keep warm

5.Add the garlic and cook until soft, about 10 more minutes.

6.Add the garam masala, turmeric, allspice leaves, reserved onion, coconut milk, stock, jaggery and tomatoes and cook for 10 minutes.

7.Return shanks to the pan and make sure they are covered by all the liquid, if not add more stock.

8.Braise on a stop to with tight fitting lid on Med-Low heat for 3-4hours or until the meat is falling from the bone.

9.Carefully remove the meat from the pan and keep warm

10.Add the vinegar, coconut milk and chiles and cook until the vindaloo thickens on medium heat.

11.Remove from heat, season with salt and add cilantro and dried chiles if desired.

12.Puree with hand blender until smooth and add the shanks back to the pan and cook for10-minutes on med-low heat.

13.Serve with basmati rice or comparable side

CHANA MASALA

Chickpeas 1 cup

Large onion, rough chop1

Garlic cloves, rough chop2

Ginger, rough chop2 thumbs

Green chile, chopped 1

Veg oil2/3 cup

Ground cumin1 tbsp.

Ground coriander1 tbsp.

Chile powder1 tsp.

Asafetida 1 pinch

Plain yogurt2 tbsp.

Garam masala5.5 tbsp.

Tamarind paste 2 tsp.

Jaggery1 tbsp.

Lemon1 half

Green chiles, extra4

Black pepper¼ tsp.

Salt 3 tsp

Chaat masala (follows)2 tsp.

Red onion, cut in rings2/3

Ginger cut into thin strips1-2 inch pc.

Cilantro, chop¼ cup

1.Soak chickpeas overnight, drain and put in large sauce pan and cover with fresh water. Boil and spoon off any impurities then simmer for 1- 1.5 hours until soft. (Must be soft before sauce is added).

2.Blend onion, garlic, ginger and chopped chile in a food processor.

3.Heat oil in a heavy bottomed pan over medium heat and fry the mixture until golden brown. Add the spices, chile and asafetida and stir I minute. Stir in 9 tbsp of the garam masala and pour in stock, a little at a time, stirring after each addition. Bring to a boil and then reduce to a simmer

4.Add the tamarind paste, lemon, chiles, chickpeas and salt and pepper. Partially cover and simmer for 30 minutes, then remove the lemon. Add the sugar and cook another 30 minutes or until liquid is reduced and the chickpeas are coated with the sauce

5.Add remaining garam masala, chaat masala and then stir in the raw onions, ginger and coriander.

CHAAT MASALA

Coriander 8 tbsp.

Cumin seed4 tbsp.

Ajowan seed2 tsp.

Black salt6 tbsp.

Amchoor 2 tbsp.

Dried chiles6

Black peppercorn2 tsp.

Pomegranate seeds2 tsp.

YOGURT

6 ½ cups milk

6 tbsp plain yogurt

1.Bring the milk to a boil in a heavy bottom saucepan, and then cool to warm. Stir in the yogurt, cover and leave in a warm place for 8 hours or longer until thick. If too runny, the milk was too hot! From each batch, use 10 tbsp to make the next.

2.When set, put in a strainer with cheesecloth and drain overnight.

(YIELD: 6 cups)

CHENNA PANEER

12 cups milk

6 tbsp strained lemon juice or vinegar

FOR CHENNA

Sugar1 tsp.

APF1 tsp.

1.To make paneer, pour the milk in a HD saucepan. Bring to boil, stirring with a wooden spoon so milk doesn’t stick. Reduce the heat and stir in lemon juice, then keep over low heat for a few seconds before turning of heat as large bits of curd start to form. Shake the saucepan slowly to allow the curds to form and release the yellow whey.

2.If the curds are slow to form, put the saucepan over low heat again for a few seconds to help coagulation.

3.Line a colander with cheesecloth and pour off the whey. Form a “bag” around the curds and wash under water to rid of any extra whey while twisting to extract the whey.

4.Hang for several hours (or press for a denser product). To make the chenna, remove the cheese from the bag and knead the paneer well with your palms until smooth. Combine the paneer with the sugar and APF until fully incorporated

(YIELD: 6)