Indian-Hot Spicy Lamb

                  Hot Spicy Lamb with Naan Bread. My favorite Indian Dish
I rarely cook lamb, and this rich and spicy Indian dish, is usually the only way I make it. It's great with plain rice and Naan bread.
This recipe, as written, was a little confusing, so I have separated it to make it easier to understand.
It's been a while since I made this dish, so I was really shocked, when I had to pay nearly $20.00 for 2 shoulder chops. This is worth it though.

This is very hot, but I imagine you could replace the jalapeno, with 2 bell peppers, and it would probably still taste the same.

Ingredients:
2tbl. oil
2lbs. lamb cut into chunks
1/2Tbl. garam masala -or-  homemade-garam masala
2 large onions- large diced

For the first sauce:
2/3cup yogurt
3tbl. tomato paste
1/2tsp. pureed ginger
1tsp. minced garlic
1-1/2tsp. salt
2tsp. cayenne
1Tbl. ground coriander
2tsp. nutmeg
1/2Tbl. Garam Masala

Second Sauce:
1Tbl. ground fennel
1Tbl. paprika
3 bay leaves
3-1/4cupswater
12 jalapenos- large diced
1Tbl. gram flour -or- Homemade-gram flour

Thickener:
1Tbl flour
2Tbl. warm water


Preparation:
In separate bowls, mix the first and second sauces, set aside.
Heat the oil in a skillet, add the lamb and 1/2Tbl.Garam Masala and stir-fry 8-10 minutes.
Remove the lamb from the pan. set aside.
Add the onions to the skillet and fry until browned.
Add the Lamb back to the pan, reduce the heat to a simmer.


Add the first sauce to the skillet, stir-frying about 5 minutes.
Add the second sauce ingredients to the skillet
Cover and simmer on a very low flame about 1 hour, stirring occasionally.
Until the meat is tender and the sauce thickens.

Mix the thickener ingredients together and stir it into the skillet, mixing well.
Cook a few minutes longer to thicken the sauce to a gravy-like consistency.Serve.

Homeade Garam Masala- seasoning

Garam Masala

Back when I began to learn to cook Indian food, I could not find many of the ingredients.
Luckily I found recipes, to make them myself. I have since, started using blended bottles from the spice section.  My small town is moving up, I actually found smoked paprika a few weeks ago. I'm posting the recipe I used to use. It may come in handy for somebody.

Ingredients:
1 cinnamon stick- broken into 3-4 pieces
8 dried bird chilies
5Tbl. coriander seeds
2Tbl. cumin seeds
2tsp. cardamom seeds
1tsp. fennel seeds
1tsp. black mustard seeds
2tsp. black peppercorns
1 tsp whole cloves

Preparation:
Heat a skillet on a very low flame and dry-fry the cinnamon stick and chilies for about 2 minutes.
Add the remaining spices and continue to cook (stirring or shaking constantly) for about 8 minutes, or until they give off a strong aroma.
Remove from heat and cool completely.
Place in a spice grinder, and grind into a fine powder. It's ready to use.
Store in an airtight container in the fridge for up to 3 months

Gram Flour

Fresh ground Gram Flour- also known as- Besan, Channa, Harina De Garbonzo. The recipes I use this in, call for only very small amounts, so I keep a bag on hand and grind as needed. It only takes a few minutes.

Ingredients:
1 bag of dried chickpeas (garbonzo beans)

Add the beans to a spice grinder, food processor, or maybe a blender
( haven't tried it, I hear it works.)
Grind it into a powder and pour it through a sieve, to remove any large particles.

Naan Bread

Naan Bread
This is My favorite bread, it's made in the broiler and done in a minute or two.

Ingredients:
1-2/3cups flour
2tsp.baking powder
1tsp.salt
2tbl.plain yogurt
1/2cup lukewarm water
Minced garlic

Directions:
Mix together the flour, baking powder and salt.
Add the yogurt, and basically rub the yoghurt in with your hands to make a make a crumbly dough.
Add the water a little at a time mixing in with your hand to create sort of flakes of dough.
Gather all the dough together, and knead for a few minutes cover and let rise for an hour.

After the dough has ripened.
Open the broiler and spray the top with cooking spray, turn your oven on broil and allow it to heat for about 15 minutes.
Split the dough into 3 equal pieces. flatten one piece and place on hot broiler.
Scoop out about 1 tbl. chopped garlic with your hands and spread over top of the dough flattening a little more.
Close broiler and cook about a minute or two. Usually, no need to turn over, just lightly brown the top.
Remove from broiler.
Cool a minute and wrap them in aluminum foil or put into a bag, to keep them soft.
Serve warm.
It cooks very fast so you'll have to watch closely until you get the hang of it. (I serve it with chilli garlic sauce with a little water added, but this is really hot) This would be good with marinara, or with any main course.

                   I use minced garlic from the produce section of the grocer.

                           Whisk together salt and flour. Drop in the yogurt.

The easiest way I've found, is to hold your fingers stationary and make circular motions with your hand.

                                       Until it resembles large crumbs.

                Begin pouring in water very slowly while making circular motions.

                      Form the dough into a ball, cover and let rise for 1 hour.

 Lay the loaf on the hot broiler, spread about 1tbl minced garlic, and press the loaf to flatten it a bit more.

                        Broil until lightly browned, only a few minutes.

                               Keep them wrapped until ready to serve.

Tandoori Chicken

Tandoori Chicken
Who doesn't love this Indian dish?
1 whole chicken- cut up
Salt
Pepper
Paprika

For marinade mix together:

1Tbl. paprika
1Tbl. ceyenne
1Tbl.garam masala
1Tbl.chilli powder
1Tbl.corriander
1Tbl.cinnamon
1Tbl.cumin
1tsp.curry powder

1cup yogurt
1tsp. ginger paste
1tsp. garlic paste
Juice of 1 lemon

Preparation:
Sprinkle chicken with salt, pepper and paprika.pour marinade over chicken, and roll chicken to coat. let stand in fridge ( in marinade) for at least 8 hrs.Then bake, or grill.

Tikka Masala

Tikka Masala

Ingredients:
peanut oil
1 large onion,sliced
1 -2 fresh green chile-minced
1 inch piece fresh ginger, minced
1tbl.minced garlic
1/2 tsp. chili powder
1 tsp. turmeric
2 tsp. garam masala -or- Homeade-garam masala
1tbl. brown sugar
1tbl tomato puree
1-15oz.can diced tomatoes
4 boneless chicken breasts, cubed
10 dried curry leaves ( I use 1tsp.curry powder, or red or green curry paste)
4 -6 tablespoons  yogurt
fresh cilantro-chopped

Directions:
Heat 2 tbsp oil in a large pan. Add onion, chilli and ginger,garlic and add to the pan; cook for 2-3 minutes.
Add chili powder, turmeric, garam masala and sugar; cook for 1-2 minutes.
Add tomato puree and tomatoes, stir and cook for a few minutes.
Transfer sauce to a blender and blend until smooth.
Add 1 tbsp oil to the pan, and fry the chicken until lightly browned. Pour the sauce back into the pan and Add the curry sauce. Simmer for 10 minutes, or until chicken is cooked.
Stir in the yogurt with half of the chopped coriander and serve, garnishing with the remaining coriander.