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Lamb Curry

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I had a Tweet request for Lamb Curry, so this one is for you, my friend!

In India, sheep and goat breeds vary from region to region depending on agro-ecological conditions. We mainly ate goat meat, but since Father was in the army and moved all over India, we would eat lamb in some areas. This recipe should be good with any variety of lamb. To me, lamb has a stronger flavor than goat. Both meats are good for stews and curries and go well with Indian spices. I like to cook the curry with a couple of marrow bones or bones as it give the curry a great taste. They are a lot smaller than beef bones. When we were growing up, the marrow bone was prized amongst us kids. Bone marrow may sound to many like a terrible thing to eat, but it has tremendous health benefits and is a popular delicacy, particularly in German cuisine. Bone marrow has made a comeback in recent years and is served at trendy restaurants.

At home, since we were a family of 9, there were only a few marrow bones in a curry, so we would take turns and share. On our “Marrow Bone Day,” our place setting would have a marrow spoon. It was a long, narrow metal scoop about 5″- 6″ long that we used to scoop the marrow out. Actually, by the time the curry was cooked the tender part of the bone was soft enough to chew, but Dad frowned on such behavior at the table! But, being kids, we’d sneak into the kitchen and try on occasion to do just that. Cook was sworn to secrecy and would keep an eye out for Father! For those who have chewed on chicken bones and ribs, you know what I mean.

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Lamb Curry

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
A fragrant curry, simmered in spices, yogurt, tomatoes, and onions.

Ingredients

  • 1 large whole black cardamom
  • 2 small whole green cardamom
  • 2 bay leaves
  • 3 sticks (about an inch long) cinnamon
  • 5 cloves
  • 6 black pepper corns
  • 1 medium onion (finely chopped, about 5 oz)
  • 1 large potato (optional, peeled and quartered )
  • 1 small Serrano green chili (optional)
  • ½ tsp ground ginger
  • ½ tsp ground garlic
  • 2 tsp coriander powder
  • ¼ tsp red chili powder (more or less to your taste)
  • ½ tsp turmeric powder
  • 3 tbsp fresh cilantro (finely chopped)
  • 1 tsp garlic salt (or regular salt if you don't have garlic salt)
  • 4 tbsp cooking oil
  • 1 tsp salt (or to your taste)
  • 3 cups hot water

Instructions 

Helpful Hint

  • To make things easier, have all the ingredients ready before you start cooking.  

To Cook

  • Heat oil in a 4-5 quart cooking pot over medium-high heat.
  • Add bay leaves, cardamom, cinnamon cloves, peppercorn, and green serrano. Cook, stirring for about 30 seconds.
  • Add the chopped onions. Sauté, stirring frequently, for about 8-10 minutes until half caramelized (brown).
  • Add the garlic paste, ginger paste, as well as coriander, turmeric, and chili powders, (Alternately, you can mix the spice powders with the ginger-garlic paste and a little water before adding them to the pot). Stir for about a minute until fragrant, stirring and scraping the bottom, so it doesn't stick and burn. If it is sticking, just pour in a little hot water.
  • Add the lamb stew meat, 2 tablespoons of cilantro, and garlic salt (or salt). Cook on medium-high heat for 10 minutes, stirring occasionally. Turn the heat to medium-low, cover, and let it cook in its own juice for another 5 minutes.
  • Uncover and cook until the moisture evaporates and the oil starts to surface on the sides. Be sure to continue to stir occasionally so that the masala does not stick to the pot and burn. 
  • Now add the tomato paste and about a quarter cup of hot water. Let it cook, stirring frequently, for another 4 minutes.
  • Pour the rest of the hot water and let it simmer until the meat is tender, about 25 minutes.
  • If you like to add potatoes to your curry, you can add them at this point. You can add a little more hot water if you like a thinner gravy, but do not let it get too liquidy!
  • Pour into a serving dish and garnish with the remaining cilantro.
  • Lamb Curry pairs well with rice, rice pilaf, naans, or rotis (tortillas). 
Course: Main Course
Cuisine: Indian
Keyword: curry, lamb
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In Gluten Free

Kala Channa Curry (Brown Chickpea Curry)

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I am sorting and cleaning kala channa (desi chickpeas) which are a smaller brown version of garbanzo beans (kabuli channa in India). I plan to soak them overnight to cook the next day.

I recall grocery shopping for them once, straddled on the back seat of a moped. After many practice rounds around the block, I had allowed our ten-year-old son to drive me to the market, which was just around the corner. It was a relatively safe ride as the market was in a cantonment area where military families were given housing accommodation. Since he was never allowed to drive it on his own, he was aware of the privilege. It was a great parental tool for good behavior! Of course, he was eagerly awaiting driving the car, but that was not going to happen any time soon! Driving rules and regulations were not strictly imposed at that time in India, as you can tell!

As with most lentils and beans, chickpeas can be soaked overnight and cooked in several ways. When soaked overnight and sprouted for a few days, they make a power snack. My husband has taken a handful every morning for years.

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Kala Channa Curry (Brown Chickpea Curry)

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 people
A delicious bean curry of whole brown chickpeas seasoned with tomato, ginger, garlic, and a blend of Indian spices.

Ingredients

  • 2 cups dried kala channa (brown chickpeas) (or garbanzo beans)
  • 2 tbsp cooking oil
  • 2 medium onions, peeled and chopped very fine (or use a food processor)
  • 1 green Serrano chili
  • 2 tbsp tomato paste (or an 8-oz can of tomato sauce)
  • 1 tbsp ginger paste (preferably fresh)
  • 1 tbsp garlic paste (preferably fresh)
  • Salt to taste
  • 6 cups water (or more, depending on the amount of gravy you want)

Whole Spices

  • 1 large black cardamom (optional)
  • 2 bay leaves
  • 2-3 cloves
  • 4-5 peppercorns
  • 1 small cinnamon stick

Masala

  • 2 tsp coriander powder
  • 1½ tsp cumin powder
  • ½ tsp turmeric powder
  • ¼ tsp red chili powder (to your taste)

Garnish

  • 1 tbsp chopped fresh cilantro (coriander)

Instructions 

  • Heat oil in a 4-6 quart pot over medium heat. Add whole spices, stir, then add theonions and sauté until three-quarters brown (about 7-8 minutes).
  • Add the ginger and garlic pastes and all the masala powders. Stir 2-3 minutes until fragrant. Remember to scrape the bottom of the pan to prevent sticking and burning. If it does start to stick, you can add 2 tablespoons of water, hot or cold.
  • Add the tomato paste with about a ¼ cup water and cook for 3-4 minutes.
  • Add the soaked chickpeas and water. Cover and bring to a boil. Lower heat and simmer for approximately one hour, stirring every now and then (after about 50 minutes, check to see if the chickpeas are nearly done. If it looks like the water is drying up at any point, add a little more hot water).
  • Mash some of the chickpeas against the side of the pan to make a thicker gravy. Cook for another 5 minutes until tender.
  • Garnish with the fresh chopped cilantro.
  • Serve with plain boiled rice, any Indian style Pilaf, or any kind of flat bread.

Notes

You can boil the beans separately until three-quarters done and then add to the curry masala. Simmer for at least 15-20 minutes more to absorb all the flavors of the curry and cook until the beans are completely done.
If substituting with non-organic, canned garbanzo beans, be sure to rinse them to get rid of preservatives.
You can use bottled ginger and garlic paste instead of fresh.
I like to use a pressure cooker to hasten the process. I just follow the manufacturer’s manual on cooking time for beans.  
Cooking time will vary depending on whether you boil the beans first, cook them with the curry mixture, or use cooked canned beans. Remember cooking time also varies depending on the altitude of the place where you live.
Course: Main Course
Cuisine: Indian
Keyword: chickpea, vegan, vegetarian
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In Main Dishes

Kofta Curry (Meatball Curry)

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It was a Saturday afternoon in Calcutta (now called Kolkata), and instead of being sent off to take an afternoon nap, which we detested, Mama roped us kids in to helping the cook prepare the koftas for the big party at our home that evening. Cook spread out a mat on the kitchen floor, first making sure we washed our grimy hands. Then, sitting cross-legged on the mat, we raced to see who could make the best and most kofta balls. Needless to say, we finished in double quick time, so ended up having to take a nap anyway!

The parties were always exciting. We had a huge front verandah that ran the length of the house. We would have a live band with great jazz music. French chalk powder would be sprinkled around one area of the verandah to make the polished marble was smooth for dancing. We were allowed to mingle with the guests when they arrived, but, after making an appearance and treating ourselves to tasty hors d’oeuvres, we were then shunted off for dinner in our private dining hall and early bed. Of course, we would sneak out to peer through door cracks to watch all the dancing and fun until Nanny found us, and we had to run back to our rooms. Our parents gave great parties and the crowd was always huge!

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Kofta Curry (Meatballs Curry)

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
One of our family favorites—curried meatballs drenched in flavor and guaranteed no leftovers!

Ingredients

For the Koftas

  • 2 lbs ground beef ( )
  • 3 tsp garlic salt (or regular salt with added fresh garlic paste)
  • 2 tsp onions (finely diced)
  • 2 tsp fresh cilantro (chopped)
  • ½ tsp salt
  • 2 tbsp oil (to sauté meatballs)

For the Curry

  • 4 tbsp cooking oil
  • 1 large black cardamom
  • 2 green cardamoms
  • 2 sticks cinnamon (1-inch long sticks)
  • 9 peppercorns
  • 2 bay leaves
  • 3 medium onions (diced finely)
  • 2 medium tomatoes (diced finely)
  • 2 tbsp tomato paste
  • ¼ tsp tumeric powder ( )
  • 1 tbsp corriander powder
  • 2 tsp ground ginger
  • 2 tsp ground garlic
  • salt to taste
  • ¼ tsp red chili powder (optional)
  • 2 medium potatoes (peeled and cut into 4 or 8 pieces, optional)

Instructions 

For the Koftas

  • Mix all ingredients (except the oil) together and form into balls, about 1" in diameter.
  • Heat oil in a deep pan, add koftas, and sauté a few minutes, rolling them around gently until the koftas are no longer pink, about 8-10 minutes.
  • Cover, lower heat, and cook for about 5 minutes.
  • Remove the lid and continue to sauté until koftas are lightly browned, but still moist.
  • Remove the koftas from the pan, and set aside on a paper towel to absorb any excess fat.

For the Curry

  • In a 4-6 quart pot, heat the oil on medium heat.
  • Add whole spices and stir a couple of times, then add the chopped onions and sauté until they are three-quarter browned, about 10-15 minutes.
  • Add the spices, ground ginger, and garlic. Continue to sauté for a minute or two.
  • Now add the chopped tomatoes. Cook for 4 minutes until the tomato pieces start to curl.
  • Add 2 cups of hot water and continue to cook another 5 minutes.
  • Now add the kofta balls, lower heat, and simmer for another 10 minutes on low heat.

If Adding Potatoes

  • When adding kofta balls, add the potatoes, add hot water to cover the potatoes, and continue cooking until the potatoes are done, about 15-20 minutes.

Final Hints

  • Garnish with chopped green coriander.
  • Serve with plain white Basmati rice, pea pilaf, or carrot rice.
Course: Main Course
Cuisine: Indian
Keyword: curry, kofta, meatballs
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In Main Dishes

Chicken Jalfrazi

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It is the beginning of winter. I am curled up on the sofa reading. The trees have been stripped bare by autumn winds. It is getting close to dinner and I really do not feel like spending too much time cooking as the book is getting fascinating! I remember a very simple recipe that Mama would occasionally fix with goat/lamb liver and kidney. Since I am not much into liver or kidney, I usually fix it with chicken, but you could use beef, lamb, or goat meat. I set my book aside, and soon I am in the kitchen cutting up the chicken breast and get started. Do I miss my cooks in India? Naah! I enjoy cooking…though clean up is another story!!!

Jalfrazi, jalfrezie, jhal frezi, jaffrazi—many spellings for the same dish has its origins in Bengal. The word “Jal” means spicy in Bengali, but you can make the dish milder by adjusting the spices in the dish to your palate.

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Chicken Jalfrazi

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
A deliciously tangy Indian-style chicken stir-fry in a fresh tomato-based curry. Easy to make and full of flavor!

Ingredients

  • 1 lb boneless chicken breast or thighs
  • 2 large onions (approx. 8 oz)
  • 2 large tomatoes (approx. 3/4 cup)
  • 1 tsp chili powder (to taste)
  • 1 tsp cumin powder
  • Salt to taste
  • 3 tbsp cooking oil
  • Fresh cilantro for garnish (optional)

Instructions 

  • Heat oil in a deep pan over medium heat.
  • Add onions and sauté till golden brown, approximately 8-10 minutes.
  • Add the chicken, salt, chili and powders. Stir a few times.
  • Cover and cook, stirring occasionally, till all the moisture from the chicken evaporates, 7-8 minutes.
  • Uncover and add the tomatoes.
  • Now cook uncovered stirring occasionally till the tomatoes are nicely blended.
  • Add half cup hot water, stir and get all the good braised bits incorporated, then let simmer for 5 minutes to get a thick gravy.
  • Garnish with cilantro.

Notes

Serve with roti (tortillas), naan or paratha.
Course: Main Course
Cuisine: Indian
Keyword: chicken, onion, tomato
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In Main Dishes

Beef Curry

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Beef curry is cooked the same as any other meat curry, except it takes a little longer for the meat to tenderize. The cow being sacred in India, goat or lamb is used in place of beef. Out of respect for some of our Hindu Brahmin friends who did not like their vegan food cooked in the same pot as the meats, we separated the pots!

Since our social life always entailed hosting several large dinners a month (or even in a week), it was respectful to follow tradition rather than offend feelings and religious beliefs of those invited. Society in India is so closely knit that you never say, “I don’ t care.” You are brought up caring about not offending anyone!

Mama always cooked with goat meat and she would include a couple of marrow bones each time. The bones were small and made for a tastier gravy. Marrow in India is considered a high delicacy. With so many kids in the house we took turns getting a marrow bone! We would scoop the marrow out with a thin marrow spoon. It was always a treat.

I fix beef curry with boneless stew meat so I add some beef broth to get a richer tasting gravy.

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Beef Curry

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6
A delicious, Indian-style stew with meat simmered in aromatic spices.

Ingredients

  • 1-1½ lbs beef stew meat (you can also use lamb or goat meat)
  • 2 medium onions (chopped very fine or use a food processor, but do not grind to a paste)
  • 1 tbsp garlic paste (can use bottled)
  • 1 tbsp giner paste (can use bottled)
  • 3 medium russet potatoes (peeled and cut in half breadth wise, optional)
  • ½ bunch cilantro (pick leaves and a bit of the stem, washed and chopped)
  • 2 tbsp tomato paste (or 6 oz can tomato sauce)
  • 4 tbsp cooking oil (canola, vegetable, corn, peanut)
  • 1 medium Serrano green chili (slit half-way down the middle, optional)
  • 2 cups hot water (for gravy)
  • 1 can beef broth (optional, you can use water instead)
  • ½ tsp salt (or to taste)

Whole Spices

  • 2 medium bay leaves
  • 5 pepper corns
  • 4 cloves
  • 1 large black cardamom
  • 2 small green cardamom (WholeSpices 2 bay leaves4-5 pepper corns4-5 cloves1 black cardamom2 small green cardamom1 small (1 inch) stick cinnamon)
  • 1 small cinnamon stick (about 1 inch stick)

Masalas (Spices)

  • ½ tsp tumeric powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • ¼ tsp red chili powder (optional)

Instructions 

  • Heat oil in a large (6 quart)cooking pot over medium heat.
  • Add whole spices and whole green chili. If you split the green chili mid-way down the center, it adds more heat to the curry. If you don’t want that,  just punch it once with a fork so it does not burst in the hot oil). Let splutter a few moments and then add onions. Sauté till onions are nearly ¾ brown stirring occasionally so that the onions don't burn around the edges  This should take about 8-10 mins.
  • Add beef. Braise well for about 5 minutes until the moisture evaporates and the beef is no longer pink.
  • Add ginger paste, garlic paste, and spice powders. Continue to sauté for an additional 5-8 minutes.
  • Add the tomato paste and half the cilantro. Cook, stirring frequently until most of the moisture is absorbed and the oil starts to rise on the edges of the pan. About 10-15 minutes. This is the most important part of getting a good tasty curry. It is called "bhuno" or braising.
  • Add the hot water, stock, potatoes, and let cook until the potatoes are done. Approximately 20 minutes.
  • Serve in a deep dish and garnish with remaining cilantro.
  • Serve with plain rice or any Indian-styled pilaf and any Indian-styled non-curried vegetable. It can also be eaten with rotis, pita bread, or tortillas. My husband enjoys dipping bread in the gravy!

Notes

You can make the gravy more or less by monitoring the water content, but don't make it thin and runny as it loses its flavor.
To cut cooking time you can boil or pressure cook  the meat till three quarter done and then cook the curry according to the recipe.
I like to use a manual pressure cooker or an Instapot. I cook everything directly in the pressure cooker. Sauté as indicated, then add the liquids and pressure cook the curry for about 5-8 mins. Pressure time will vary depending on altitude and the heat from your stove top so you will have to experiment! I then wait about 8 minutes to release the pressure. Now add the potatoes and cook it without pressure till the potatoes are done, about 10-15 minutes. I prefer it this way so that the potatoes don't get mushy in case the pressure is gets too much.  
 If you want to fix it in a Crock Pot, then once you finish the sautéing part, pour the sautéed meat, stock, cold water, and whole potatoes into the crock pot and cook on high for 4 hours or low for 8 hrs. Be sure to check in between to see the potatoes don't get overcooked and disintegrate!
Course: Main Course
Cuisine: Indian
Keyword: beef,, curry, spices
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