Meat Dishes
Bobotie (Lamb Meatloaf)
Title: Bobotie (Lamb Meatloaf)
Categories: Meats
Yield: 6 servings
2 sl White bread
Milk
2 Onions, thinly
sliced
1 Apple, peeled and
diced
2 tb Butter
1 lb Ground lamb
2 tb Sugar
2 tb Cider vinegar
1/4 t Salt
1/4 t Black pepper
1/4 c Raisins
2 Eggs
12 Blanched almonds,
coarsely
-chopped
6 Kaffir lime
leaves
1 c Milk
1 t Turmeric
Cooked
white rice (opt)
Chutney
(opt)
This curry-flavored meatloaf recipe made the rounds years
ago, when
kaffir lime leaves were unknown here. Most people used bay
leaves
instead, or even lemon oro range leaves from a backyard tree.
However, it takes the kaffir leaves to add the proper touch
of
delicate, lemony perfume.
Soak bread in bowl with milk to cover until soft, then
squeeze dry.
Saute onions and apple in skillet with butter until tender
and not
browned. Add bread, lamb, curry powder, sugar, vinegar, salt,
pepper
and raisins. Add one beaten egg and almonds and mix
thoroughly.
Pack mixture lightly into 9x5" baking dish. Arrange lime
leaves on
top. Bake at 350'F. 1 hour. Beat remaining egg with milk.
Stir in
turmeric. Pour over meatloaf and bake 15 minutes longer.
Serve with
rice and chutney.
Each serving, without rice or chutney, contains about 269
calories;
289 milligrams sodium; 122 milligrams cholesterol; 11 grams
fat; 26
grams carbohydrates; 18 grams protein; 0.49 grams fiber.
Bombay Madness
Yield: 4 servings
4 ea Steaks, filet,
1-inch
2 ea Peel, lemon, chopped
--
thick
1 ea Ginger, 1-inch piece
Pepper,
white,
cracked
-- thinly sliced
1 ea Lemon grass,
stalk,
20 ea Peppercorns, black,
--
chopped
OR
-- crushed
1 bn Lemon thyme OR
--------------------------------CURRY
BUTTER--------------------------------
1/4 lb Butter,
unsalted
1 tb Curry, powder (If Garam
2 ea Ginger, thin
slices,
-- Masala is not
--
chopped
-- available, use 2 tb of
1 lg Shallot,
chopped
-- Curry powder)
1 sm Garlic, clove,
chopped 1 tb
Juice, lemon
1 sm Chili, green, seeded
and 1 pn Turmeric,
ground
--
chopped
Salt (to taste)
1 tb Garam Masala (see
any
Pepper (to taste)
--
Indian or Pakistani cookbook)
---------------------------------GARNISHES---------------------------------
Onions,
pickled
Papaya, sliced
Cucumbers in yogurt
and
Banana, sliced
--
creme
fraiche
Other garnishes of choice
Mint
chutney
Steaks:
=======
Remove the steaks from your
refrigerator at least 1 hour before
cooking. (Steaks should be at room temperature before you
cook them.)
Press a generous amount of white pepper into the surfaces of
the steaks.
Cover.
To prepare the steamer, place
the lemon grass and water in the bottom
of the steamer with ginger and peppercorns. Boil 1-2
minutes to release
the oils and flavors of the aromatics. When ready to
cook the meat, salt
the steaks and steam them over vigorously boiling liquid for
3 minutes
ONLY.
Curry Butter:
=============
Blend all of the ingredients in
a food processor until smooth.
Accompaniments and Garnishes:
=============================
For the pickled onions, use
sweet onions if possible. Peel and trim
top and bottom. Slice thinly, place in a stainless
bowl, salt heavily,
and toss. Leave for 1 hour and drain thoroughly.
Bring 1 cup of vinegar
to a boil and pour it over the drained onions. Reserve.
For the cucumbers in yogurt and
creme fraiche, slice 2 small
cucumbers thinly, salt, and allow to set for one hour.
Drain thoroughly,
pressing gently to expel water. Mix 1.4 cup plain
yogurt and 1./2 cup
creme fraiche. Add a dash of chili powder and mix with
the cucumbers.
Chill.
For the mint chutney, see any
Indian or Pakistani cookbook.
Other garnish should balance
Western color and freshness with the
Pakistani flavors. Possibilities include blanched carrots,
green beans,
zucchini, and okra.
To Assemble:
============
To serve, arrange
accompaniments around the outside of a heated
plate, place a filet in the center, and top with a dab of
curry butter.
Serve immediately.
Source: Great
Chefs of San Francisco, Avon Books, 1984
Chicken Tandoori (Grilled Chicken)
Yield: 6 servings
16 oz Plain yogurt
1/4 c Lime juice
2 cl Garlic, finely
Chopped
or pressed
2 ts Salt
1/4 ts Turmeric
1/2 ts Coriander
1 ts Ground cumin
1 1/2 ts Ground ginger
1/8 ts Cayenne pepper
(optional)
3 Whole chicken
breasts,
Split
1 lg Onion, finely chopped
1 lg Green pepper,
Finely
chopped
In large bowl, combine:
Yogurt coriander Lime
juice cumin Garlic ginger Salt
cayenne pepper Turmeric
Stir to mix. Add chicken pieces and toss to coat.
Cover mixture and
chicken with peppers and onions. Cover. Chill
overnight (or longer).
Prepare hot coals or preheat oven broiler for 10 minutes.
Turn and
cook until done, approximately 15 to 20 minutes. Baste
with marinade
throughout cooking.
BENGAL LANCERS SHRIMP CURRY (JHINKA MASALA)
Yield: 2 servings
1 lb Medium shrimp, peeled,
-deveined, tails left on
1/2 ts Salt
1/4 ts Turmeric
1/2 ts Mustard seeds
1 ts Cumin seeds
4 Whole garlic
cloves, peeled
1 Half-inch piece
fresh
-ginger, peeled
2 Dried red chiles,
stemmed
1 tb Lemon juice
2 tb Mustard oil or light olive
-oil
1 c Finely chopped onion
1 1/2 c Chopped tomato
1/4 c To 1/2 cup water
Freshly
cooked basmati or
-long-grain rice
This dish was popular with the Bengal Lancers regiment around
the
turn of the century. For a change of pace, try it over pasta
or
basmati rice.
Sprinkle shrimp with salt and turmeric. Toss well to coat;
cover and
set aside for 15 minutes.
Combine mustard, cumin, garlic, ginger, chiles and lemon
juice in a
blender and puree. Set aside.
Heat oil in a large heavy skillet over medium-high heat. Add
onions
and cook until soft, about 3 minutes.
Add pureed spice mixture. Cook, stirring, until fragrant,
about 5
minutes.
Stir in tomato and cook until soft. Add shrimp, stir gently
to coat
them evenly.
Pour in the water and bring to a boil, stirring constantly.
Reduce heat to medium, cover, and cook until shrimp are just
opaque,
about 5 minutes.
Mound rice into heated serving plates. Spoon curry over and
serve.
Note: Basmati rice has a distinctive nutty flavor. It is
available at
Pakistani, Middle Eastern, some specialty food stores and
supermarkets.
PER SERVING (not counting rice): 375 calories, 40
g protein, 15 g
carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol,
279 mg
sodium, 3 g fiber.
Braised Lamb with Fruits and Nuts
Yield: 4 servings
This dish is anything but understated. It piles
flavour upon
flavour to stunning effect and would overwhelm milk-fed lamb.
Amazingly, for something so sumptuous, it is comparatively
nutritionally sound, as it has been modified to eliminate
most
saturated fat. However it is not for the
meal-in-a-moment cook.
Cover 45 g of raisins and 30 g sultanas in boiling
water. Leave to
soak. Trim an 800 g boneless piece of young lamb (leg or
shoulder) of
all visible fat. Put the piece in a large saucepan and
add 3 cups of
water, a tablespoon of lemon juice and 2 bay leaves.
Cover, bring to
the boil, skim, and simmer very gently for about one hour or
until a
skewer glides into the meat with ease. Remove the meat,
setting it
aside, and reduce the stock over high heat to about 1/4 of a
cup.
Reserve the stock and wash the saucepan.
Into a processor bowl put 2 large onions quartered, 6 cloves
of
garlic, 5 cm ginger roughly chopped, 1/2 tablespoon ground
cardamom,
2 tablespoons ground coriander, 1 teaspoon ground cloves, 1
tablespoon white poppy seeds, 45 g ground almonds and 1
teaspoon
black pepper. Process to a paste. Chop finely a generous
handful of
fresh mint and have ready 200 g plain yoghurt (low fat
yoghurt can be
used).
Heat 2 tablespoons mono- or polyun- saturated oil in
the saucepan, add
onion and spice paste and fry, stirring, for about 3 minutes
or until
it is fragrant. Add the mint and yoghurt and simmer
gently till the
sauce is thick and creamy. Return the meat to the
saucepan, spooning
the sauce over it, cover and braise gently until the meat is
heated
through. Add the reserved stock to the saucepan and stir
through.
Continue to simmer uncovered until the stock is completely
reduced.
Sprinkle over the meat and sauce 2 teaspoons garam masala, 1
teaspoon
chilli powder and salt to taste if you regard it as
necessary.
In a frying pan, heat a little oil and gently fry the
drained
sultanas and raisins, together with 45 g blanched slivered
almonds,
for about 5 minutes. Add them to the saucepan and stir.
Infuse a few
strands of saffron in a tablespoon of boiling water and add 1
1/2
teaspoons of rosewater. Stir this mixture into the saucepan
and heat
for a minute or so more.
Slice the meat, which by now should be meltingly
tender, and arrange
on a serving dish. Spoon the sauce over the meat.
Serve with rice.
Makes 4 to 6 servings.
From "Raw Materials" by Meryl Constance, The
Syndey Morning Herald,
10/6/92. Courtesy Mark Herron.
Shammi Kebab
Ingredients
125 gms Minced Meat(lamb)
50 gms Chana(gram)dal
1/2 Onion- finely chopped
1 Egg
1 tbsp Garlic
1 tbsp Ginger
3-4 Cloves
3-4 Pepper corns
1 tbsp Green chilli
1"Cinamon stick
Bread crumbs for coating
Red chill powder to taste
Salt to taste
Oil for frying
Method
Pick & wash the dal, clean & wash the meat
Finely chop ginger, garlic & green chillies
Mix all ingredients except egg & bread crums & pressure cook
for about 15 mins after adding sufficient water
completely dry the mixture on fire
discard the whole garam masalas
lightly beat the egg & add it to the meat mixture
make even sized balls out of the mixture,flatten each ball &
roll it in shape of kebabs
coat with bread crumbs & deep fry in hot oil on medium flame.
Serve hot with green chutney & onion rings
Chicken in Silky Almond Sauce
Servings: 8
16 ea pieces skinned
chicken 2
T chopped fresh ginger
2 T vegetable
oil
2 t ground cardamom
1/2 c vegetable
oil
2 t ground red pepper
5 ea medium onions thin
sliced 1 t ground cumin
6 T blanched slivered
or 1/2
t ground fennel
1 x ground
almonds
2 c plain yogurt
3 T ground
coriander
1 c water
1 x course
salt
1 x fresh cilantro (garnish)
Pat chicken dry. Heat smaller amount of
oil in heavy large skillet or
Dutch oven over medium high heat. Add
chicken in batches and cook on
all sides just until no longer pink
(do not brown). Remove using
slotted spoon and set aside.
Heat remaining oil in skillet. Add sliced
onion and fry until wilted
and pale brown, stirring constantly to color
evenly, about 12 minutes.
Stir in almonds, coriander, ginger, cardamom,
ground red pepper, cumin
and fennel and cook 3 to 5 more minutes. Remove mixture
from heat.
Transfer half of mixture to processor or blender. Puree
with 1/2 of the
yogurt and 1/2 of the water.
Repeat with the rest of the mixture,
yogurt and water. Pour sauce
back into skillet. Add chicken to
skillet. Place over medium high head and bring to a
boil. Reduce heat,
cover and simmer until chicken is tender and sauce is
thickened, about
45 minutes. Remove from head.
Let stand at room temperature for 30
minutes (dish is best refrigerated and
reheated). Rewarm over low
heat. Transfer to serving dish, garnish and serve
immediately.
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