© Michael Pataran All rights reserved

LAMB VINDALOO

lamb shanks, cleaned of fat &b sinew 6

Paprika 2 tbsp.

Coriander seed, ground 2 tbsp.

Cumin seed, ground 1 tbsp.

Fenugreek, ground 1 tbsp.

Cardamom, ground 2 tsp.

Mustard seed, ground 1 tsp.

Cinnamon stick, ground 1

mustard oil 4 tbsp.

ghee 6 tbsp.

onion, chopped fine 2 white

cloves garlic, fine chop 12

garam masala, or as needed 4 tbsp.

Turmeric powder 4 tbsp.

curry or allspice leaves 6

tomatoes, seeded and chopped 9

ginger, grated 300gm.

packed jiggery palm sugar 1 cup

chicken or lamb stock 1-2lt.

malt vinegar 1.5 cup

cilantro, chopped 1 bunch

minced thai (bird) chiles 8

Indian chile powder 2 tbsp.

coconut milk 1½ 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 chop 1

Garlic cloves, rough chop 2

Ginger, rough chop 2 thumbs

Green chile, chopped 1

Veg oil 2/3 cup

Ground cumin 1 tbsp.

Ground coriander 1 tbsp.

Chile powder 1 tsp.

Asafetida 1 pinch

Plain yogurt 2 tbsp.

Garam masala 5.5 tbsp.

Tamarind paste 2 tsp.

Jaggery 1 tbsp.

Lemon 1 half

Green chiles, extra 4

Black pepper ¼ tsp.

Salt 3 tsp

Chaat masala (follows) 2 tsp.

Red onion, cut in rings 2/3

Ginger cut into thin strips 1-2 inch pc.

Cilantro, chop ¼ 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 seed 4 tbsp.

Ajowan seed 2 tsp.

Black salt 6 tbsp.

Amchoor 2 tbsp.

Dried chiles 6

Black peppercorn 2 tsp.

Pomegranate seeds 2 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

Sugar 1 tsp.

APF 1 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)