Recipe fantasy to food reality.

Tuesday, March 14, 2006

Indianish dinner

Indian lamb patties
Potatoes with yogurt sauce and cilantro
Radish and fennel salad with yogurt-coriander-mint dressing

Indian lamb patties
serves four
1 3/4 pounds ground lamb
2 shallots, minced
2 teaspoons salt
2 teaspoons turmeric
1 teaspoon grated ginger
2 cloves garlic, minced
1 teaspoon mustard powder
1 teaspoon cumin
1 teaspoon coriander
dash cayenne

Mix all ingredients and form into 2 to 3-inch patties. Pan-fry until centers are completely cooked. Drain on paper towels before serving.

Potatoes with yogurt sauce and cilantro
Serves four
Adapted from Indian: deliciously authentic dishes by Shehzad Husain and Rafi Fernandez
12 new potatoes, halved
2 cups plain yogurt
1/2 teaspoon turmeric
2 teaspoons chili powder
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons salt
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 teaspoon whtie cumin seeds
1/4 cup chopped cilantro
2 fresh green chiles, sliced
cilantro to garnish

Boil the potatoes in salted water with their skins on until they are just tender, then drain and set aside. Mix together the yogurt, turmeric, chili powder, ground coriander, ground cumin, salt and sugar in a bowl. Set aside. Heat the oil in a medium saucepan and add the white cumin seeds. Reduce the heat and stir in the yogurt mixture to cook for about 2 minutes over medium heat. Add the cilantro, green chiles and cooked potatoes. Stir together and cook for a further 5-7 minutes, stirring occasionally. Serve garnished with cilantro.

Radish and fennel salad with yogurt-coriander-mint dressing
Serves four
1 fennel bulb
1 english cucumber
8-10 radishes
1 1/2 cups plain yogurt
1 1/2 teaspoons coriander
1 tablespoon chopped fresh mint
salt, to taste

Slice vegetables thinly and arrange on plate. Mix remaining ingredients and season to taste with salt. Pour dressing over salad and serve cold or at room temperature.


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