Meatball Curry

View my step-by-step video

 

 

 

This is my Mom’s Meatball Curry recipe from one of her many many recipe books. Spiced meatballs are simmered in a special blend of ground spices like red Kashmiri Chillies, Cumin, Coriander, Pepper, Cardamom, Cinnamon, Cloves, with Ginger, Garlic & Vinegar and finished off with some creamy Coconut milk. Whenever I miss my Mom, which is pretty much always, I find comfort in being surrounded by her things. She penned many many recipe books and I love pouring through them to find a new recipe to try.

This recipe is very special, the balance of spices are amazing and I love that it yields a lot gravy that can be poured over rice.

Like I do with any recipe, this is Kravings tested. This means I’ve made sure the recipe can be replicated in the most efficient way by streamlining the process and removing redundancies – the results are delicious, I’m sure my Mommy in heaven would agree!

Meatball Curry

Ingredients

  • 1 lb, 500 gms ground Beef, Mutton or Lamb
  • 2 tbsps Gram or Chana Dhal
  • 10 red Kashmiri Chillies
  • 2 tbps of Coriander seeds
  • ½ tsp Cumin seeds
  • 1 tsp Peppercorns
  • 8 Cardamoms
  • ½ tsp Cloves
  • 1 inch stick Cinnamon
  • 8 cloves Garlic
  • 1 inch stick Ginger
  • ¼ cup vinegar
  • 1 cup + extra Water
  • 1 cup finely diced Onions
  • 1 cup finely sliced Onions
  • 2 tsps diced green Chillies
  • 400 ml Coconut Milk
  • Salt to taste

Instructions

  1. Roast the gram dhal, cool and process OR substitute gram flour
  2. In a food processor grind the dry spices first followed by the ginger and garlic and the vinegar and enough water to make a smooth paste
  3. Add salt to the ground meat and half the spice blend together with the diced onions, chillies and the ground gram and mix well
  4. Test a small piece to make sure the spices and salt are in balance
  5. Make into meatballs
  6. In a saute pan melt the ghee and add the other half of the spice paste
  7. Add the water to the food processor and add that water to the saute pan and bring to the boil
  8. Add the coconut milk and salt to taste
  9. Immerse the meatballs in batches and cook and remove
https://kravingsfoodadventures.com/meatball-curry/

Turkish LAMB Loin CHOPS with Middle Eastern spices

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Spring time is when our stores are bursting with lamb and I thought about  making a delicious recipe for Turkish Lamb Chops. We visited Turkey a few years ago and I just couldn’t get enough of all their delicious food. Their menus do contain a lot of grilled meats and Lamb is definitely a favorite.

You may know that I was born in the Middle East, in Abu Dhabi to be specific and spent my early adult life working and living in Dubai. Dubai is very cosmopolitan and besides being home to multiple nationalities from all over the world, it’s also a haven for it’s neighboring Arab nationals – Lebanese, Egyptians, Jordanians just to name a few …. and of course the Turks. The flavors of these Arab countries are similar but different and my palate has learned to seek them out and cherish them.

These chops are going to be given a royal Turkish treatment!

Turkish LAMB Loin CHOPS with Middle Eastern spices

Ingredients

  • 1 tsp Sumac
  • 1 tsp dried mint
  • ½ Cinnamon
  • Salt & Pepper
  • 4 cloves Garlic
  • 1 – 2 tbsps Pomegranate Molasses
  • 1 -2 tbsps Finely chopped Parsley,
  • Juice of a Lemon
  • 2 tbsps Olive Oil

Instructions

  1. Massage all the ingredients directly into the Lamb chops
  2. Sear it on both sides, before letting them cook in the oven - 20 mins for a med, more time if you’d like it medium well and 10 to 15 for med rare
  3. Rest for about 5 minutes and it’s ready to serve
https://kravingsfoodadventures.com/turkish-lamb-loin-chops-middle-eastern-spices/

 

Ra Ra Gosht – Chunks of meat and ground meat cooked together in a spicy curry

View my step-by-step video

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Most Canadians love their double double … most Indians too …2 is always better than one and when my friend told me about a dish that was prepared with both mutton chunks and ground mutton, I was all over it! I have no idea where the name come from, I tried to research it and didn’t find anything that made sense. If I do find it, I will post an addendum, or if you find it, please let me know in the comments below. This curry is usually slow cooked and requires patience and TLC. If you have a pressure cooker, it can cut down the cooking time quite a bit.

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Ra Ra Gosht – Chunks of meat and ground meat cooked together in a spicy curry

Ingredients

  • 2. 2 lbs Mutton or lamb
  • 1/4 pound ground mutton or lamb
  • 2 red onions sliced
  • 2 tsps coriander powder
  • Garam masala – Roast and grind 1 tsp each regular and black cumin(shahi jeera), 2 pieces mace(javitri), 2 black cardamoms and a stick of cinnamon. Can sub 3 tsps garam masala
  • 2 tbsps ginger and garlic paste
  • 3 tsps red chilli paste (recipe)
  • 2 chopped tomatoes
  • 6 – 8 cups of water
  • 1 cup stirred yogurt
  • 1 cup chopped coriander
  • Salt to taste
  • 1 tsp fresh ground pepper
  • Oil for frying

Instructions

  1. Making sure the mutton is quite dry, heat some oil in a sauté pan and brown the meat on both sides. This can take about 5 – 7 mins.
  2. In a separate frying pan fry 2 sliced red onions till a light golden brown.
  3. Remove the onions and add to the meat and mix well.
  4. Add the coriander and garam masala(previously roasted and ground).
  5. Add the ginger and garlic paste and chili paste and mix really well.
  6. Add the chopped tomatoes.
  7. Add a cup of water, cover and cook for about a half hour. Squish the tomatoes down with the back of your spoon, add salt and more water and continue cooking for another hour, stirring at intervals and adding water when the gravy gets dry. If you have a pressure cooker, you could just cook it in the pressure cooker.
  8. Once the meat is nice and tender, add the yogurt and coriander and more water if required.
  9. Cover and cook for 15 mins, add the raw ground meat, salt as required, pepper and more water and cook till done for another 15 mins.
https://kravingsfoodadventures.com/ra-ra-gosht-chunks-of-meat-and-ground-meat-cooked-together-in-a-spicy-curry/

Boneless Lamb Roast with Goat Cheese and Red Peppers

Watch step by step instructions

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I’ve made a leg of lamb many times before, but when I learned how to make this at a course at George Brown Culinary, I fell in love with the simplicity of this recipe. Although cooking with a bone in has great advantages, a boneless roast can be stuffed, cooked and sliced to an elegant perfection.

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Boneless Roast Lamb
Lamb is often considered a spring time feast and this recipe with it’s medley of veggies is perfect to grace your table at Easter or any other celebration. It’s center of Goat cheese gives the lamb a wonderful tenderness.

Boneless Lamb Roast with Goat Cheese and Red Peppers

Ingredients

  • Ingredients
  • 1 boneless leg of lamb
  • Coarse Salt
  • Black crushed pepper
  • 1/2 onion chopped fine
  • 1 tsp finely minced garlic
  • 3 sprigs of Rosemary
  • 1/2 cup chopped Parsley
  • 3 springs of Thyme
  • 150 gms Goat cheese
  • 2 tsps each Whole grain and Dijon Mustard
  • 1 cup chopped red pepper
  • Mirepoix of vegetables - onions, carrots, celery and red pepper
  • Olive oil

Instructions

  1. Process
  2. Start with the filling, heat some Olive oil and sweat the onions
  3. Add the garlic and the red peppers followed by all the herbs
  4. Switch the flame off and add the cheese to melt
  5. If the cheese is not melting, switch the heat back on but be careful not to cook the herbs
  6. Add a tsp each of both the mustards and leave to cool
  7. Remove the net from the lamb leg and using a sharp knife, make horizontal cuts to butterfly it.
  8. Dry the lamb with a paper towel and sprinkle with salt and pepper and place it on a board, fat side down.
  9. Mix the other two mustard types together and spread some on the inside of the lamb
  10. Once the filling is cooled, spread it all over the lamb and roll it up
  11. Using butcher's string or twine, truss the roast (see video)
  12. Using the remaining mustard, spread it all over the lamb, cover with cling wrap and marinate
  13. Heat your oven to 450 degrees and heat your roasting pan and add the lamb to it.
  14. Cook it for 25 mins, then reduce the temp to 350 and add the mirepoix of vegetables to it
  15. For medium well, cook for 45 mins and well done for 90 mins
https://kravingsfoodadventures.com/boneless-lamb-roast-with-goat-cheese-and-red-peppers/