RECIPE OF THE MONTH
Serves 6 - 8
A Sindhi dish from my childhood that I recently rediscovered. Spicy ground meat mixed with macaroni and eggs, mint, and cilantro and baked.
1½ tablespoons oil
1 cup chopped onion
2 oz. elbow macaroni or spaghetti, broken in 3-4 inch pieces
1pound lean ground lamb or goat
2 teaspoons peeled minced ginger
2 teaspoons minced garlic
2 teaspoons minced green chiles, preferably serrano
2 cups chopped tomatoes
1 teaspoon salt
¼ cup plain non-fat yogurt
1 ½ teaspoons coriander powder
¾ teaspoon cumin powder
½ teaspoon turmeric
1 teaspoongaram masala
½ cup cilantro leaves, chopped
½ cup mint leaves, chopped
2 eggs, well beaten
Spicy ketchup to accompany
1. Spray an 8-inch square baking dish with vegetable spray. Set aside,
2. In a non-stick skillet, heat oil over medium-high heat. Sauté onions until golden, about 7-8 minutes.
3. Reduce heat to medium and add meat, ginger, garlic and green chiles. Mix well and break up lumps. Allow meat juices to dry, stirring periodically.
4. While meat is cooking, fill a small saucepan with 8 cups water and bring to a boil over high heat. Add pasta and cook until tender. Drain and rinse under cold water. Set aside.
5. When meat is dry. Continue to brown, adjusting heat so prevent burning, until meat is darker, about 6-8 minutes. Add tomatoes and salt and brown, mashing tomatoes as they soften. Continue to sauté until meat is several shades darker, about 6-8 minutes. If necessary, add 1 tablespoon yogurt at a time to prevent burning, but do not shorten browning time.
6. Add coriander, cumin and turmeric. Sauté another 2 minutes. Remove from heat and sprinkle garam masala. Mix in cilantro, mint and pasta. Add eggs and mix well. Transfer to prepared dish, press gently to even mixture and bake in a preheated 350º oven until set and golden, 20 -25 minutes. Serve with spicy ketchup.
See Recipe Archive »
CLAMS IN DYNAMITE MASALA
2 – 2 ½ pounds clams
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
4 blades mace (optional)
1 teaspoon poppy seeds
I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.
Thank you very much.
Lisa Thum (former Houston resident)