INDIA ABROAD JANUARY 6, 2017 43 CUISINE
ut the lamb in a bowl with
the ginger, garlic, turmeric,
. 5 teaspoon salt and mix well.
Marinate at room temperature
30 minutes, or up to several
hours refrigerated (even
overnight is fine).
Heat the ghee or oil in a
heavy-bottomed soup pot or
Dutch oven over medium heat.
Add the onions and cook for 3
to 4 minutes, until softened.
Turn up the heat to medium-high and add the seasoned
meat. Lightly brown the meat
and onions, stirring occasionally, for another 5 minutes or so.
Add the cloves, peppercorns
and cinnamon stick, then add 2
cups water and bring to a boil.
Cover the pot and turn heat
to gentle simmer. Cook for
about an hour, or until the meat
Taste the sauce and add salt
to taste. Raise the heat and let
the sauce reduce a bit, if
desired. (May be prepared
ahead to this point and reheat-
ed before serving.)
To make the raita, put the
yogurt in a bowl. Heat the ghee
or oil in a small skillet over
Add the mustard seeds and
cumin, let them pop a bit — be
careful — then stir in the garlic
and cook for about 30 seconds,
till barely golden. Carefully stir
the hot contents of the skillet
into the yogurt. Add the grated
carrot, cayenne and salt, to
taste. Let the raita sit at least 10
minutes to allow the flavors to
mingle. Just before serving, stir
in the mint, chives and cilantro.
– The New York Times
eat oil in a medium pot over
medium heat. Add onion,
Add garlic and chili paste and
stir until fragrant. Raise heat, add
chicken and stir-fry one minute.
Add curry powder and paprika
and stir to coat. Then add
coconut milk, half-and-half,
chicken stock, turmeric, fish
sauce, sugar and lime or curry
reduce heat and simmer until
chicken is cooked through, about
7 minutes. Meanwhile, cook rice
noodles in boiling water according to package directions (about
4 minutes). Rinse and drain.
Taste broth and adjust seasonings with salt and sugar. Divide
noodles into large soup bowls.
Bring broth to a boil, then ladle
over noodles. Top with bean
sprouts, cilantro, scallions and
fried shallots, if using. Pass limes
and sambal at the table.
– The New York Times
This sweet, spicy and fragrant chicken soup, called curry
mee, is a happy contrast of hot broth, springy noodles and
a madness of garnishes. Coconut milk has a particular
weighty creaminess, called lemak, that can make some
curries and soups too rich. Here, a combination of coconut
milk and half-and-half is used to balance the broth.
FOR THE LAMB: 2 pounds lean lamb shoulder cut in 3/4-inch cubes 1 tablespoon grated ginger 1 ½ teaspoons grated garlic 1 ½ teaspoons turmeric powder ½ teaspoon cumin seed, toasted and ground ½ teaspoon coriander seed, toast- ed and ground ¼ teaspoon cayenne Salt 2 tablespoons ghee or vegetable oil 2 red onions, sliced thick, 1 pound 6 whole cloves 10 black peppercorns 1 inch-long piece cinnamon stick
FOR THE RAITA: 1 cup plain yogurt 1 tablespoon ghee or vegetable oil ½ teaspoon black mustard seed ½ teaspoon cumin seed 2 garlic cloves, minced ½ cup coarsely grated carrot Pinch of cayenne Salt 1 tablespoon each chopped mint, chives and cilantro.
Simple Lamb Curry With Carrot Raita
Chicken Noodle Soup
By David Tanis
Ingredients 2 tablespoons vegetable oil 1 small onion, minced 1 tablespoon minced ginger 1 tablespoon minced lemon grass or pale green cilantro roots 2 cloves garlic, minced 1 teaspoon dark red chili paste, such as sambal, more for serving ¾ pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces 3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese ½ teaspoon paprika 1 can ( 14 ounces) unsweetened coconut milk ½ cup half-and-half 4 cups chicken stock ¼ teaspoon ground turmeric 2 tablespoons fish sauce 1 tablespoon sugar, more to taste About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional) 8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun Salt to taste 1 cup bean sprouts 3 tablespoons chopped cilantro 2 scallions, cut into thin rings 2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
By Julia Moskin