1,000 Indian Recipes (263 page)

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Authors: Neelam Batra

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Yogurt-Braised Meat Balls

Gushtaaba Kari

Makes 4 to 6 servings

Gushtaaba
are really large, silky-smooth meat balls that are braised in a delicate yogurt sauce. Authentic
gushtaaba
balls are made by pounding the meat on a stone slab reserved for cooking until all the fibers are completely broken and the meat is reduced to a soft, creamy pulp. With ground ginger, fennel and black cardamom seeds as the main flavorings, this dish is really special.

1 tablespoon ground ginger

1 tablespoon ground fennel seeds

1 teaspoon ground black cardamom seeds

1 teaspoon salt, or to taste

1
¹⁄
₂pounds extra lean ground lamb or beef

4 cups water

3 tablespoons ghee or vegetable oil

1 small onion, cut in half lengthwise and thinly sliced

2 cups nonfat plain yogurt, whisked until smooth

2 tablespoons finely chopped fresh mint leaves

1.
In a small bowl, mix together the ground ginger, fennel, cardamom seeds, and salt.

2.
In a food processor, process together the lamb and 1 tablespoon of the spice mixture until smooth. Have a small bowl of water nearby. With lightly moistened clean fingers, divide the meat mixture into 8 to 10 portions and shape each portion into a round ball, about 2 inches in diameter. Refrigerate until ready to use, at least 30 minutes.

3.
Place the meat balls in a large saucepan with the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer, turning the meat balls a few times, until firm, about 20 minutes.

4.
Heat the ghee in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until browned, about 7 minutes.

5.
Transfer the onion to a blender, add the yogurt and the remaining spice mixture, and blend until smooth. Return the yogurt mixtures to the wok and bring to a boil over high heat, stirring constantly to prevent curdling. Reduce the heat to medium-low and cook, stirring, until the sauce browns, about 10 minutes.

6.
Add the meat balls and any broth from the pan and cook, turning occasionally, until the meat balls have absorbed the sauce and are very soft, and the sauce is thick, about 15 minutes. Transfer to a serving dish and lightly mix in the mint, with parts of it visible as a garnish. Serve hot.

Regional Meat Specialties

These are dishes that feature lamb, goat, pork, and beef that are enjoyed mostly in the regions they were developed, and not as well known in the rest of India.

Kerala Lamb Chile-Fry with Vinegar

Kerals Gosht Chilly-Fry

Makes 4 to 6 servings

A "chile-fry" is a savory, sour, chile-fired Kerala specialty. It is often cooked in coconut oil, but I find that a spoonful of Asian sesame oil mixed with peanut oil yields a far superior flavor, not to mention less saturated fat.

2 tablespoons peanut oil

1 teaspoon Asian sesame oil

7 to 10 dried red chile peppers, such as chile de arbol, with stems

3 small onions, cut in half lengthwise and thinly sliced

2 (1-inch) pieces of fresh ginger, peeled and cut into thin matchsticks

2 pounds boneless leg of lamb (
Buying Leg of Lamb
) or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1
¹⁄
₂-inch pieces

¹⁄
₄cup minced fresh curry leaves

1 teaspoon minced fresh garlic

¹⁄
₂teaspoon freshly ground black pepper, or to taste

1 cup finely chopped fresh cilantro, including soft stems

¹⁄
₄cup distilled white vinegar

1 cup water

1 teaspoon salt, or to taste

1 tablespoon sesame seeds,
dry-roasted

1.
Heat both the oils in a large nonstick pan over medium heat cook the red chile peppers until golden, about 1 minute.

2.
Add the onions and ginger and cook, stirring, until browned, about 10 minutes. Add the lamb, curry leaves, garlic, and black pepper and cook, stirring, until golden, about 10 minutes.

3.
Mix in the cilantro (save some for garnish), vinegar, water, and salt. Cook over high heat until it comes to a boil, then over medium-low heat until the lamb pieces are tender, all the liquid evaporates, and the oil separates to the sides. Meanwhile, roast the sesame seeds. When the lamb is done, transfer it to a serving dish, sprinkle the sesame seeds and reserved cilantro on top, and serve hot.

Kerala Lamb Curry with Coconut Milk

Kerala Gosht-Nariyal Doodh

Makes 4 to 6 servings

A profusion of spicy-hot and delectable flavors, with asafoetida, curry leaves, and coconut milk adding their unique punch, is why this Kerala-style lamb curry is a popular favorite.

¹⁄
₂cup
Coconut Milk
(or store-bought)

1 large onion, coarsely chopped

2 to 3 large cloves fresh garlic, peeled

5 quarter-size slices peeled fresh ginger

¹⁄
₂cup coarsely chopped fresh cilantro, including soft stems

¹⁄
₄cup coarsely chopped fresh curry leaves

1 to 3 fresh green chile peppers, such as serrano, stemmed

1 large tomato, coarsely chopped

1 teaspoon garam masala +
¹⁄
₄teaspoon for garnish

¹⁄
₂teaspoon cayenne pepper

¹⁄
₄teaspoon ground turmeric

1 teaspoon salt, or to taste

¹⁄
₈teaspoon ground asafoetida

2 tablespoons peanut oil

5 to 7 whole dried red chile peppers, such as chile de arbol

6 green cardamom pods, crushed lightly to break the skin

1 teaspoon black peppercorns (optional)

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

2 pounds boneless leg of lamb (
Buying Leg of Lamb
) or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1
¹⁄
₂-inch pieces

3 to 4 cups water

¹⁄
₄cup finely chopped fresh cilantro, including soft stems

1.
Prepare the coconut milk. Then, in a food processor, process together the onion, ginger, garlic, cilantro, curry leaves, and green chile peppers until minced. Add the tomato, 1 teaspoon garam masala, cayenne pepper, turmeric, salt, and asafoetida, and process again to make a smooth paste.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chile peppers, cardamom pods, and black peppercorns, if using, about 1 minute. Add the cumin and mustard seeds; they should splatter upon contact with the hot oil, so lower the heat and cover the pan until the splattering subsides.

3.
Add the lamb and cook, turning, until browned, about 15 minutes. Add the processed paste and continue to cook, over moderately heat for the first 3 to 5 minutes and then over medium-low heat until the pieces are well-browned and traces of oil are visible on the sides of the pan, about 15 minutes.

4.
Add the water, cover the pan, and simmer until the lamb is tender and the sauce is as thick or thin as you desire, 30 seconds to 40 minutes. When the lamb is tender, add the coconut milk and simmer about 5 minutes to blend the flavors. Transfer to a serving dish, garnish with the cilantro and garam masala, and serve.

Coorgi Pork Curry

Pandi Curry

Makes 4 to 6 servings

This recipe was given to me by Raghu Nanjappa, who was born in Coorg, India by birth, but is American by choice. He returns home several times a year, to visit his family, but also for the food. Coorg, a lush green and picturesque district in southwest India, is the home of Indian coffee plantations, sandalwood, wildlife sanctuaries, and spices, including black peppercorns and green cardamom.

Pork, a meat not eaten in most parts of India, is very popular in Coorg (and in Goa), where no celebration is complete without a dish like this.