Lamb is one of the simple meats and readily available in Pakistan. It is considered to be a bit sophisticated meat compared to beef and is offered frequently when there are guests around the dining table as a sign of hospitality. It is important to add garlic and other spices generously to complement the meat.
2 Pounds lamb, cubed 2 Medium onions, thinly sliced 2 Medium tomatoes, chopped 1 Teaspoon garlic, minced 1 Teaspoon ginger, minced 2 Large black cardamoms 2 Small green cardamoms 2 Cloves 1 Cinnamon stick - 2 inches long 1/2 Teaspoon Chili Powder 1 Teaspoon White Jasmine Garam Masala 1/4 Teaspoon Turmeric 1 Teaspoon Ground Coriander 1/2 Teaspoon Salt 4 Tablespoons plain yogurt 2 Tablespoons Canola oil 2 Cups warm water 1/2 cup fresh cilantro, chopped
Heat cooking oil in a saucepan and add all whole spices. Add sliced onions. Fry everything for a few minutes until the onions turn light brown. Add lamb and continue to fry the mixture for about ten minutes. Add garlic and ginger. Leave the mixture to cook for about five minutes, add all the ground spices. Keep adding the yogurt until all of the yogurt is used. Add chopped tomatoes, cilantro and water. Bring the mixture to a boil and then leave it to simmer for about 45 minutes or until the lamb is tender. Serve warm with pulao rice or parathas.
Lamb is a big part of Pakistani cuisine and was mostly served during the summer months. I clearly remember that my mom used to say that lamb is one of the 'cooler' meats to be cooked often during the hot summer months compared to beef, which adds warmth to the body. I believe that seasons played a big role when choosing the appropriate recipes.
2 Tablespoons canola oil 1 Yellow onion, sliced 1 Pound lamb, cubed 2 Cloves of garlic - peeled and slightly smashed 2 Medium Golden Yukon Potatoes, cubed 2 Carrots, sliced 2 Celery stalks, sliced 1 8oz can of chopped tomatoes 1 Cup cilantro, chopped 1/2 Teaspoon salt 2 Teaspoons White Jasmine Tandoori Masala 3 Cups beef stock
Heat the oven to 350 degrees. Heat oil in a pan, add sliced onions and sauté them for a minute or so. Add lamb, garlic and sauté it with the onions for about two minutes. Add all the vegetables, salt and Tandoori masala and continue to stir. Add tomatoes, cilantro and beef stock. Cover and leave in the oven for 1 hour. Check the pot and then leave it in for another 30 minutes or so until beef and vegetables are tender. Serve with crusty bread or plain boiled rice.
You can only imagine what sort of explosive flavors we can expect by combining two of the most popular cuisines in the world; Mediterranean and Italian. Shallots, garlic combined with Tandoori Masala and ground cumin, in addition, to fresh spinach and tomatoes create an exquisite balance of flavors.
2 Tablespoons olive oil 1 Teaspoon Whole Cumin 1 Medium shallot, chopped 4 Tablespoons garlic, chopped 2 8oz cans fire roasted tomatoes 3 Teaspoon White Jasmine Tandoori Masala 1/2 Teaspoon Chili Powder 1/2 Teaspoon Ground Cumin 1 Teaspoon Kosher salt 1 Bunch fresh spinach 1 Teaspoon olive oil 1 Pound ground beef 1 Box Penne Pasta Salt to taste
Heat the oil in a saucepan, add whole cumin, add the shallot and sauté everything together. Add garlic and tomatoes. Add all ground spices. Add fresh spinach. Leave everything to cook for 5-7 minutes. In a separate pan, heat up the oil and add the meat. Add ground spices and brown the meat.
Cook the pasta according to the instructions on the box. I usually like to add a tablespoon of olive oil and a pinch of salt to the water.
Add the cooked meat to the tomato and mix well. Add pasta to a large bowl once it is drained. Add the meat and tomato sauce on top. Serve warm.