Pungent Indian spices make up this masala. Cumin, coriander, saffron, turmeric and garam masala dissolve into a rich sauce for tender, braised lamb shanks.
Gujarati Mango Soup
Apr 17, 2003 by
This sweet, sour, and hot, soup gets its flavor from mangoes, chile peppers, yogurt, curry leaves, and spices like turmeric, cumin, and coriander.
Brown Rice
Jun 13, 2001 by
Brown rice is the perfect complement for tender, spicy lamb curry or any stew with a rich braising liquid. Make the rice while the meat is cooking.
Pear Chutney
May 08, 2001 by
A wonderful accompaniment for the tender meat and spiciness of lamb curry. The chutney’s flavor tastes better when made ahead. It will keep for weeks.
Lamb Curry with Pear Chutney, Brown Rice, and Okra
May 06, 2001 by
Jacques Pepin makes lamb curry by cutting the meat into small pieces and grinding whole spices into curry powder for maximum flavor. Serve with brown rice.
Clarified Butter, or Ghee
Apr 01, 2001 by
Clarified butter, the end result of removing the water and milk solids from butter, is used in many ways, especially Indian cooking, in which it’s called ghee.
Indian Milk Fritters | Gulab Jamun
Nov 27, 2000 by
Have yourself a merry little Diwali or, as we like to think of it, a festival of ridiculous amounts of fried dough marvelousness.
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