Archive for the ‘Braise’ Category
This is a 3 in 1 recipe! The bread is essentially roti! Roti pratha or roti canai. and the la,b curry is yummy in itself, and put it all together you get murtabak – an Indian Muslim / Mamak street food.
1 cup water
1 Tablespoon oil
2 Tablespoons sweetened condensed milk
2 ½ – 3 cups AP flour
1 Tablespoon kosher salt
2 Tablespoons ghee
1/2 onion, diced small
2 clove garlic, minced
1-inch ginger, minced
3 Tablespoons Madras curry powder
1 lb ground lamb
2 Tablespoons water
1 teaspoon kosher salt
1/2 cup cilantro, chopped
1/2 cup green onions, chopped
3 eggs, beatened with some salt
2 Tablespoons ghee
Preparing the dough
In a bowl, add flour and salt. Make a well in the middle and add water, oil and milk. Stir to incorporate. Knead dough for about 8-10 minutes until smooth. Split into 4 balls, and generously coat with oil, and place in a bowl. Top with more oil to cover. Let rest, at least one hour, longer up to overnight if possible. The longer it rest the easier it is to spread the dough thin.
Preparing the filling
Heat the ghee in a saute pan over medium heat. Add onion and sweat till translucent. Add ginger and garlic, and cook for until fragrant. Add curry powder. Saute till fragrant. Stir in lamb. Stir in water and salt. Saute until lamb is cooked through. Remove from heat and place in a bowl. Cool slightly, then mix in beaten egg and cilantro and green onions.
Making the Murtabak
Take a piece of dough and flatten into a disc. Place on a well-oiled surface. Either stretch by flinging the dough (left hand on the bottom, and right hand on top) or gently stretching it out to as thin as you can get it. Heat a flat griddle or a non-stick pan, and oil well with ghee. When hot, transfer the rolled out dough to the griddle and immediately top with a quarter of the lamb mixture. Fold in the four sides to make a square package. Cook under medium heat about 4 mins per side.
This lamb curry recipe is adapted from my friend, Angie Koong, rogan josh recipe. It is to die for. In class, since we had very little time to stew the meat, we gave it a head start by braising the meat with some water and some cardamom and cloves for an hour and then proceeded with the recipe. If you have the time, just follow the recipe for better flavor.
Spice Paste 1:
4 green cardamom pods, peeled, reserve seeds, , toasted and ground
2 small cinnamon sticks, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin, seeds, toasted and ground
2 teaspoons paprika
1 teaspoon turmeric
1/2 teaspoon cayenne
2 lb boneless leg of lamb, silver skin removed, deboned, cut into 1 ½ inch cubes
1 cup plain yogurt
Spice Paste 2:
1 Tablespoon garam masala
1 1/2 cups canned crushed tomatoes
2 clove garlic, peeled
1 onion, chopped
2-inch ginger, minced
3 Tablespoons ghee / clarified butter
3/4 cup water
2 Tablespoons kosher salt, to taste
2 Tablespoons cilantro, chopped
4 Tablespoons cream
Fresh cilantro springs for garnish
Preparing the spice paste: In a skillet, dry fry the whole spices (cardamom, cinnamon, coriander and cumin) for about 3 minutes or until fragrant. Transfer to a spice grinder and grind to a fine powder. Mix with remaining spices (paprika, turmeric and cayenne). Stir spices into yogurt and marinate the meat with the mixture, preferably overnight.
Preparing the curry: In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; purée until smooth. Heat the ghee in a deep large sauté pan over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Stir in water and salt. Bring lamb mixture to boil. Reduce heat to a slow simmer for 2 hours or until meat is fork tender. Stir occasionally to prevent sticking. If lamb is still not tender and the curry is drying up, add water and stir to combine. Cover the pot and put on low simmer. When the curry gravy has mostly evaporated and a layer of oil starts to appear, taste for seasoning. Add more salt or sugar if needed
Stir in the chopped cilantro and cream just before serving. Garnish with fresh cilantro sprigs.
This curry orignates from Southern Thailand and believed to from the Muslim population in that part of Thailand. It is sweeter, and drier than most Thai curries, and has a distinctive peanut flavor. It’s not very spicy. And always made with beef because of its Muslim origins. Amongst all the various types of Thai curries, the Massaman most resembles the curries of its neighbors, Malaysia and Indonesia, with its use of a combination of spice paste and dried spices, and a long stew.
Chef’s tip: If you have the time, you can skip the initial braising of the meat in stock, and directly braise the beef in the curry. It will take longer and you will need half the liquid. Reserve some coconut milk to finish.
2 lbs beef stew meat, cut into 1.5 nch cubes
1 quart beef stock
1 cup coconut milk
3 bay leaves
1 stalk lemongrass, smashed
1 Tablespoon coriander seeds
1 teaspoon cumin seeds
1 cinnamon stick (about 2 inch each)
4 cardamon pods, seeds only
1/2 teaspoon nutmeg
1/4 teaspoon mace
1/2 teaspoon ground black pepper
1 stalks lemon grass, white part only, cut finely
1 inch galangal, peeled, sliced
1 inch coriander roots
2 Tablespoons peanuts
6 Fresno chilies, deseeded
4 shallots, peeled
2 cloves garlic, peeled
1 Tablespoon Thai shrimp paste
3 Tablespoons rice bran oil
4 Yukon gold potatoes, cut into half
1 cup coconut milk
4 cardamom pods
2 bay leaves
1 teaspoon tamarind paste or ¼ cup pineapple juice
1/4 cup peanuts, crushed
Salt, to taste
4 Tablespoons coconut sugar, to taste
Bring stock, coconut, bay leaf and lemongrass to boil. Season with fish sauce. Add beef and simmer for two hours. Remove beef and reserve braising liquid.
Toast and dry fry the dry spices till fragrant. When cool, grind into a fine powder. Sieve.
In a food processor, grind lemongrass till fine, then add galangal, coriander roots and peanuts. Pulse till ground. Next add chilies and grind till combine. Lastly, add shallots and garlic, and reserved dry spice mix and grind till a fine paste forms. Add some water if needed to keep mixture turning.
Heat oil on medium high. Fry paste till fragrant, red and oil has separated, about 5-7 minutes. Add drained braised beef, potatoes, coconut milk, crushed peanuts, tamarind, bay leaf, cardamom pods, salt and sugar and lower heat and simmer partly covered on medium until beef is fork tender and gravy has thicken, about 1 hour or more. Stir occasionally to prevent sticking. Add reserved braising liquid if needed if sauce dries out before beef and /or potatoes is tender.
When the gravy has mostly evaporated and a layer of oil starts to appear, taste for seasoning. Add more fish sauce or sugar if needed. Remove dry spices where possible. Cook until the sauce envelopes the meat.
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