Software developer by day. Impatient chef by night.

Tuesday, June 8, 2010

Gosht Curry and Cranberry Chutney

(09:35:11 AM) Rahul: i have another recipe from you
(09:35:13 AM) Rahul: for you
(09:35:19 AM) Mike: shoot
(09:35:21 AM) Rahul: you want a classic meat curry
(09:35:26 AM) Rahul: gosht curry
(09:35:30 AM) Mike: hmm
(09:35:39 AM) Rahul: you can do it with lamb or beef
(09:35:40 AM) Mike: I think that's new to me
(09:36:17 AM) Mike: heh... and all this time I was wondering if you were some kind of vegetarian... talking about palak and bhaji
(09:36:25 AM) Mike: I love lamb
(09:36:35 AM) Mike: I once had a lamb saag that was excellent
(09:36:41 AM) Rahul: wonderful check this one out
(09:36:52 AM) Rahul: 8 tablespoons light vegetable oil
3 pounds lean boneless beef, preferably beef round, or lean boneless lamb, cut into 1-inch cubes
3-4 meaty beef bones (if using beef) or lamb bones (if using lamb) (optional)
4 cups finely chopped onions
4 cups boiling water
4 teaspoons finely chopped garlic
3 tablespoons finely chopped fresh ginger root
1 tablespoon ground cumin
2 tablespoons ground coriander
2 1/2 teaspoons turmeric
3/4 teaspoon red pepper, or to taste
2 cups finely chopped or pureed fresh ripe tomatoes, or 1 1/2 cups canned tomatoes, chopped or pureed (if you use salted canned tomatoes, reduce overall salt and add final salt slowly to taste)
1 tablespoon Kosher salt
4 medium-sized potatoes (about 1 pound), peeled and quartered
3-4 tablespoons finely chopped fresh coriander leaves (cilantro)

Heat 4 tablespoons of the oil over high heat in a large heavy bottomed pan. Pat the meat pieces dry of all juices on the surface using paper towels. It is important not to crowd the meat in the pan and if using the full recipe, you will need to brown the meat in at least two batches or two pans. Drying and not overcrowding will ensure that the meat will sear properly by preventing cooling of the pan from overcrowding and steaming the meat from excess moisture. When the oil is very hot and shimmering, add the meat pieces (and bones, if using), and brown them, but do not cook through. As each batch is browned, transfer it with a slotted spoon to a bowl.

Add the remaining 4 tablespoons of oil to the pan , along with the onions. Reduce heat to medium-high, and fry the onions until they turn dark brown (about 20 minutes, and yes, it does take this long and it is worth it!), stirring constantly (I gave them a stir about once a minute till the last few minutes when I stirred constantly) so that they do not burn.

Add garlic and ginger, and fry for an additional minute. Add cumin, coriander, turmeric, and red pepper, and continue frying until the spices become fragrant (10-15 seconds). Return the browned meat (and bones) to the pan, along with the tomatoes, salt, and four cups of boiling water. Bring to a boil. Reduce heat, and simmer, covered for 1 1/2 hours. Add potatoes, and continue simmering, covered, until the potatoes are tender and the meat is cooked through (about 30 minutes). Turn off heat, and let the meat rest for at least 1/2 hour, preferable 2 hours. When ready to serve, remove bones and discard, check for salt, and simmer again until heated through. Fold in the chopped coriander leaves (cilantro). Serve with basmati rice, plain yogurt and your favorite Indian bread and side dishes.

(09:37:53 AM) Rahul: you like chutney?
(09:38:14 AM) Mike: Sure...
(09:38:38 AM) Rahul: its cranberry chutney
(09:38:42 AM) Mike: I used to go to this south indian vegan restaurant in Virginia, they served curry soup, dosas, and chutney
(09:38:45 AM) Rahul: good with turkey sandwiches
(09:38:49 AM) Mike: nice!
(09:39:00 AM) Rahul: if you come visit here, i'll take you to a really good south indian joint
(09:39:08 AM) Rahul: 1 12-ounce package cranberries
1 orange cut supreme (skin and membrane removed), cut into 1/2-inch pieces
2 tablespoons lemon juice
2 tablespoons minced shallots
1 teaspoon ginger powder
1/2 teaspoon ground cumin
1/3 teaspoon ground cayenne pepper
1 teaspoon mustard seeds, lightly crushed
1 cup sugar
1/2 cup shelled pistachio nuts
1/2 cup finely chopped dried figs (or raisins)
In a large sauté pan over medium-high heat, combine fruit, juice, shallots, spices, and sugar. Bring to a gentle boil, stirring often, until sugar has dissolved and cranberries begin to pop. Remove from heat and let cool. Fold in pistachios and figs.

(09:40:09 AM) Mike: Thanks!
(09:40:26 AM) Rahul: no worries, if you like spice
(09:40:29 AM) Mike: Do you think I could substitute chives for the shallots? I have chives growing like mad in my garden
(09:40:36 AM) Rahul: yeah why not
(09:40:41 AM) Rahul: its all about being creative

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