These are the nights for a fiery curry to warm us up after a chilly day out. It's like a quick vacation to a warmer climate where there are fragrant spices wafting through the air,It melds the familiar and exotic into a tasty dish that anyone will like. Not only that it;s an escape from the all too usual stews and chilis usually made around this time of year.
Curry was the topic of David Tanis's City Kitchen column in yesterday's New York Times Dining section. He creates a lamb curry that anyone from chef to novice can easily make.It's marinated lamb chunks that have been flavored with garlic, tumeric, and cumin along with cayenne for heat. The spices should be ground with a microplane so their full flavor can be appreciated. The mixture is then browned in the traditional Indian butter ghee in a Dutch oven. Onions are also added for some sweetness as is a ground cinnamon stick.
Mr.Tannis suggests a carrot raita as a side dish. This is a traditional Indian yogurt full of more rich spices and a blend of flavors. Raita calls for mustard seeds that have been heated in hot oil until they pop. Garlic and cumin are also added along with the grated carrots , fresh mint , chives and cilantro. For a cooler version to counteract the curry's fire try a simple cucumber based one that is devoid of the spices but imparts a clean , refreshing taste. Another authentic touch is adding basmati rice or Indian bread such as naan to scoop up the curry.
A lamb curry is a different spin on the traditional winter dishes such as stew and chili. Its' spices and flavors evoke warmer climes and bright colors a, contrast to the season's drab landscape. It has a different kind of heat that perfect for these chill winter nights.
Thursday, February 23, 2012
Subscribe to:
Posts (Atom)
Posts
