TREND: GLOBAL FLAVORS
ERIC EISENBERG
SWEDISH HEALTH SERVICES
SEATTLE
This is a family recipe from one of our sous chefs and it was an instant hit. It’s not dumbed down—it’s very authentic—and when we first menued the dish, it sold out in an hour. We continue to increase the forecast and it always sells out.
Ingredients
1 tbsp. cumin seeds
2 tsp. coriander
4 tbsp. turmeric
3 tbsp. garam masala
1 tsp. cinnamon
1 tbsp. cardamom
1/2 cup ghee
5 lbs. cubed lamb
3 tbsp. chopped garlic
2 tbsp. crushed ginger
1 onion, sliced
1 tsp. crushed red pepper
1 16oz. can diced tomatoes
1 qt. water
2 carrots, diced
2 potatoes, diced
1 bunch cilantro, chopped
Salt and pepper, to taste
Steps
Combine spices (coriander, turmeric, garam masala, cinnamon and cardamom) and mix well.
Heat ghee over medium-high heat. Add spice mixture to toast for 1 minute before adding lamb cubes. Sear lamb until cooked on all sides.
Add garlic, ginger, crushed red pepper flakes and sliced onions and cook until onions are translucent.
Add tomatoes and water, raise heat to high and bring to a boil. Add carrots and potatoes, reduce heat to low and simmer for 45 minutes to 1 hour until the lamb is tender.
Stir in chopped fresh cilantro and serve immediately, with Naan, jasmine rice and raita.
Yield: 15 servings